Whether you’re grilling, boiling, frying, roasting, or sautéing, shrimp is one of the most versatile foods to cook. It can be eaten with pasta, rice, and even in tacos. The options are truly endless. If you’ve got a bag or two of frozen shrimp, you may be looking to learn new and tasty ways of cooking frozen shrimp.
3 Shrimp Recipes You’ll Absolutely Love
Keep reading for three frozen shrimp recipes that are perfect for meals throughout the week. We guarantee that even the pickiest eaters will fall in love with these delectable shrimp-based meals.
Tuscan Butter Shrimp
Tuscan butter sauce is amazing by itself, but when paired with shrimp, you’ll be tempted to enjoy this dish right out of the skillet! This recipe only takes 5 minutes to prep and 20 minutes to cook, making it the perfect option for a busy weeknight.
- 1 pound shrimp, deveined and peeled
- 2 tablespoon olive oil
- Salt and pepper
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 cups baby spinach
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan
- 1/4 cup basil, sliced thin
- Lemon wedges, for garnish (optional)
1. Add olive oil to a large skillet over medium-high heat.
2. In a bowl season shrimp with salt and pepper. Toss to evenly coat.
3. Once the oil is hot, add shrimp and sear on each side for about 2 minutes. Remove from skillet and set aside.
4. Reduce heat to medium and add butter. Once melted add garlic cloves and cook until fragrant. Add cherry tomatoes, season with salt and pepper.
5. Cook tomatoes until they are bursting and then add spinach. Cook until spinach starts to wilt.
6. Stir in heavy cream, Parmesan, and basil. Bring the mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced and thickened, about 3-4 minutes.
7. Add shrimp to skillet and stir to combine. Cook until shrimp is heated through.
8. Garnish with basil, salt, and pepper. Serve with a lemon wedge.
Honey Garlic Butter Shrimp
This is a 30-minute meal that you’ll want to make over and over again. It’s the perfect meal to make when you’re craving Chinese takeout but want a home-cooked dinner. The sauce is sticky and perfectly coats the shrimp for a delicious bite each time. Serve over rice with fresh vegetables for a filling healthy meal.
- 1 pound large shrimp, peeled and deveined
- 1/2 cup honey
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 1 small lemon, juiced
- 2 tablespoons butter
- Green onions, for garnish
1. Devein, peel, and rinse shrimp. Pat dry and put into a bowl.
2. Whisk honey, soy sauce, garlic, and lemon juice in a small bowl. Pour half of the mixture onto the shrimp and let marinate for 30 minutes.
3. In a skillet over medium heat, melt butter. Add shrimp and throw out the marinade. Season to taste with salt and pepper. Turn heat to medium-high and cook shrimp until pink and opaque, about 2 minutes on each side.
4. Add the remaining marinade to the skillet. Stir well to coat and cook until the sauce thickens.
5. Garnish with green onions and serve over a bed of rice with fresh vegetables.
Shrimp Curry with Chickpeas & Cauliflower
On those weeknights when you have very little time to cook, this recipe is sure to become your go-to. With very little prep time, this dish is not only easy to cook but is also tasty and full of all sorts of fresh and flavorful ingredients.
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 1/2 large fennel bulb, finely chopped
- Freshly grated ginger
- Salt and pepper, to taste
- 5-inch piece of lemongrass, lightly smashed
- 1 tablespoon red curry paste
- 1 tablespoon shrimp paste
- 1 13.5-ounce can unsweetened coconut milk
- 2 tablespoons fish sauce
- 2 cups chicken or seafood stock
- 1/2 head cauliflower, cut into 1-inch pieces
- 1 can chickpeas, drained and rinsed
- 12 ounces shrimp, peeled and deveined
- Shredded purple cabbage, Basmati rice, cilantro, and lime wedges (for serving)
1. Heat oil in a large skillet over medium heat. Add onion and fennel. Cook until softened, about 5-6 minutes. Add ginger and stir until onion and fennel are tender. Season with salt and pepper.
2. Add lemongrass, red curry paste, and shrimp paste. Cook until fragrant, about 2 minutes. Add coconut milk, stock, and fish sauce. Bring to a boil and then reduce heat. Simmer until thickened, 20-30 minutes.
3. Add diced cauliflower and chickpeas. Simmer until cauliflower is tender, about 15-20 minutes. Add shrimp and simmer until shrimp are pink, 3-5 minutes.
4. Remove lemongrass. Season the mixture with salt.
5. Serve over rice and top with cabbage, cilantro, and a lime wedge.
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