12 20-Minute Shrimp Recipes You’ll Make All Spring and Summer

Shrimp is one of my favorite high-protein seafoods to cook with. It’s versatile, cooks fast, and is easy to prep. Not to mention, when you bite into it, it’s so juicy and full of flavors.

Beyond that, shrimp might be the most underrated protein, providing 20-24 grams of protein per 3-oz serving. For most recipes, you can use frozen shrimp in place of fresh ones; they thaw quickly and offer convenience.

Best of all, shrimp takes on whatever flavor you throw at it—bold Cajun spice, bright citrus, creamy garlic sauce, or fresh herbs.

There’s no long marinade, no babysitting, no complex cooking techniques. Just a flavorful dish your family will love, ready in under 30 minutes most nights.

I listed here 12 of the best shrimp recipes for lunch or dinner that I keep coming back to. They are worth saving, especially for spring-to-summer months when you crave something light but still rich in protein.

Some are rich and filling for the nights you are craving comfort. There are ones that come together in 15 minutes or less.

If you’ve been making the same three dinners over and over, this list is for you.

What Makes Shrimp So Good for Spring and Summer Cooking

The biggest reason shrimp works so well in warmer months is the cook time. Most of these recipes take 15 to 25 minutes, so you spend less time standing over a hot stove.

Shrimp also pairs incredibly well with seasonal ingredients in spring and summer — asparagus, fresh lemon, corn, avocado, lime, and fresh herbs — so the meals feel so perfectly seasonal without even trying.

It’s also one of the more budget-friendly proteins when bought frozen. A two-pound bag covers multiple dinners and keeps in the freezer for months. Thaw what you need in about 15 minutes under cold running water, and you’re ready to cook. It’s a time-saver, money-saver, and meal saver all in one.

Didn’t plan ahead for your dinner? No worries. Shrimp got you covered.

12 Easy Shrimp Recipes for Dinner

1. Cajun Shrimp with Garlic Butter Sauce

As we approach warmer months, this Cajun shrimp recipe is starting to enter my weekly rotation. Not surprisingly, it’s also a popular dish at home and at summer BBQs.

It has the bold Cajun seasoning that goes so well with shrimp and is submerged in a rich garlic butter sauce. The combination is so heavenly that I get asked for recipes a lot.  Luckily for me, it’s also one effortless recipe that comes together very quickly – about 15 minutes.  

The sauce is the real gem, and you’ll want plenty of it. You can spoon it over rice or let it soak with crusty bread.

It also pairs really well with pasta like orzo, penne, or anything you have in your pantry. It works year-round, but the warm, smoky flavors feel especially good from spring cookout season straight through summer.

Servings: 4 | Cook Time: 15 mins

Ingredients:

• 1½ lbs large shrimp, peeled (if frozen, thaw first)
• 1 tbsp Cajun seasoning
• 2 tbsp olive oil
• 4 tbsp butter
• 6 cloves garlic, minced
• ½ cup chicken broth
• 1 tbsp hot sauce (optional)
• 2 tbsp parsley (optional)

Instructions:

1. The first step would depend on whether you are using frozen shrimp or a fresh variety. If you are using fresh shrimp, start from step 2. If you are using frozen shrimp, thaw them first. You can do this either by leaving them in the fridge overnight (which is what I do most of the time) or, if you are in a hurry, by running them under cold water.
2. Take a paper towel and gently pat the shrimp dry. Put the shrimp in a bowl and toss with Cajun seasoning. Set aside.
3. Add the oil to a skillet and heat it over medium-high heat. Add the shrimp and cook until pink, about 1-2 mins per side. Remove shrimp from the skillet and set aside.
4. Turn down the heat to low-medium. Add the butter to the pan and let it melt. Add the minced garlic and stir for 1 minute. Before adding the butter and garlic, make sure the skillet isn’t too hot, as it can burn them very quickly.
5. Add in chicken broth and hot sauce if you want the heat. Scrape up browned bits and simmer for 2-3 minutes.
6. Add back the shrimp to the pan and toss to coat. Serve and garnish with parsley. You can serve it over mashed potatoes, rice, orzo, or with grilled corn.

2. Chili Lime Shrimp Bowls

This dish is one of the best bowl recipes on this list, and for good reason. Chili and lime-marinated shrimp over rice with avocado, black beans, corn, and a drizzle of lime crema — it’s fresh, colorful, and endlessly customizable based on what you have.

Whether you grill the shrimp or cook them on the stovetop, it’s the perfect spring-to-summer dinner. Swap the rice for cauliflower rice, add pickled onions, or pile on the cilantro — it holds up no matter how you build it.

For the full recipe, check out my Mexican Grilled Shrimp Bowl: Avocado, Sweet Corn Salsa & Lime.

3. Lemon Garlic Shrimp and Asparagus

If you are looking for a lighter and cleaner high-protein meal, this is the dish for you.  It’s bright, refreshing, and ready in 15 minutes. This one is perfectly timed for spring when asparagus is at its best, and it stays in heavy rotation through summer because it’s that fast and that good. And honestly, you can substitute the asparagus with other veggies like broccoli, broccolini, and even artichoke.

Shrimp and asparagus in a lemon garlic butter sauce — simple ingredients, big flavor. It’s one of those easy shrimp dinner ideas that looks put-together. It’s light enough for a warm evening, satisfying enough that nobody leaves the table hungry.

Servings: 4 | Cook Time: 15 mins

Ingredients:

• 1½ lbs shrimp, peeled (if frozen, thaw first)
• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp avocado oil
• 3 tbsp butter
• 4 cloves garlic, minced
• 1 lemon, juiced
• Salt and pepper to taste
• 2 tbsp parsley (for garnishing)

Instructions:

1. If you are using fresh shrimp, pat the shrimp dry with a paper towel before adding seasoning.  If you are using frozen shrimp, make sure to thaw them before moving to the next step. Once the shrimp is dry, season both sides with salt and pepper.
2. Heat 1 tbsp avocado oil in a large pan over medium-high heat. Add asparagus, season with salt and pepper. Cook for 3-4 minutes until asparagus is tender-crisp. Don’t overcook it. Remove and set aside.
3. In the same skillet, add the remaining avocado oil (1 tbsp). Add the shrimp and cook until pink, about 1-2 minutes per side. Remove the shrimp from the pan and set aside with the asparagus.
4. Turn down the heat to low-medium. Let the pan cool a bit, then add the butter and garlic and cook for 1 minute. Stir in the lemon juice, then simmer for 1 minute.
5. Add the shrimp and asparagus back to the pan, toss to coat for about 1 minute. Don’t overcook the shrimp. Serve it with garlic bread and garnish with chopped parsley. You can also serve this over quinoa, rice, orzo, pasta, and cauliflower rice. My current favorite is orzo.

4. Blackened Shrimp Tacos

Elevate your usual Taco Tuesday with these juicy and bold shrimp tacos. Fast, bold, and the kind of dinner that makes a Tuesday a night to look forward to.

Blackened shrimp in warm tortillas with crunchy slaw, avocado, and a squeeze of lime — it’s a simple beach dinner vibe that works just as well at your kitchen table. For the complete recipe, check out my Easy Juicy Shrimp Tacos — Ready in Minutes. The blackening seasoning does the heavy lifting here, so the actual cook time is under 20 minutes. Great for feeding a crowd where everyone builds their own, which also means less work for whoever’s cooking.

5. Honey Garlic Shrimp

The heavenly honey garlic sauce you saw me use with salmon can also be used with shrimp, too, and it’s just as good, if not more. Sweet, sticky, garlicky, and done in 10 minutes.

This is the recipe for the nights when dinner needs to happen right now, and you want it to actually taste good. The glaze caramelizes fast in a hot pan and coats the shrimp so well that you just can’t really fail.

It’s the kind of weeknight dinner that takes minimal effort for big flavors, and it works like a charm every single time. One of the best quick shrimp dinner ideas in existence.

Servings: 4 | Cook Time: 10 mins

Ingredients:

• 1½ lbs peeled shrimp (if frozen, thaw first)
• ⅓ cup honey
• 4 cloves garlic, minced
• 3 tbsp soy sauce (Tamari for gluten-free option)
• 1 tbsp avocado oil (or any cooking oil you have)
• 2 tbsp butter
• 1 tbsp sesame seeds (optional, for garnish)
• 2 tbsp green onions, sliced (optional)

Instructions:

1. Grab a small mixing bowl, pour in honey, soy sauce (or tamari for GF), and minced garlic, and whisk all together.
2. Take a paper towel and pat the shrimp dry. Season both sides of the shrimp with a light sprinkle of salt and pepper.  Don’t overseason to compensate for the soy sauce’s saltiness.
3. Add avocado oil to a large pan and heat it over medium-high heat. Add shrimp and cook until they start to curl and turn pink, about 1-2 minutes per side. Remove shrimp from the pan and set aside.
4. Turn the heat down to low-medium and let the pan cool down for a little bit. Slowly add the honey mixture into the pan and simmer for 2-3 minutes until it starts to thicken. If the pan is too hot, the honey can burn quickly, so make sure it’s cooled down after the higher-heat cooking in step 3.
5. Add the butter to the pan and let it melt. Return shrimp to the pan and toss to coat for about a minute.
6. Serve it over rice and steamed vegetables and garnish with sesame seeds and green onions.

6. Creamy Tuscan Shrimp

This creamy Tuscan shrimp dinner will be your favorite go-to one-pot dinner this spring and summer. This shrimp dish isn’t just rich. It has a bit of lightness from the addition of sun-dried tomatoes and baby spinach. The acidity from the sun-dried tomatoes is the perfect way to break the heaviness of cream and add a touch of Italian summer.

It also helps that it’s a one-pot dinner, with easy, minimal cleanup. But the real charm of this dish is that it looks like a fancy dinner that took a lot of effort, but with an absolute minimum of effort. It’s the kind of dinner you want to make when friends come over for dinner and wine on the porch.

It comes together in about 20 minutes and looks fancy for a dinner party, date nights, or a weeknight family dinner.

Servings: 4 | Cook Time: 25 mins

Ingredients:

• 1½ lbs shrimp, peeled
• 2 tbsp avocado oil (or olive oil)
• 3 tbsp butter
• 4 cloves garlic, minced
• ½ cup sun-dried tomatoes, drained and chopped
• 1½ cups heavy cream
• ½ cup grated Parmesan cheese
• 3 cups fresh baby spinach, washed
• 1 tsp Italian seasoning
• ½ tsp salt
• ¼ tsp red pepper flakes (optional)
• 2 tbsp fresh parsley, chopped (for garnishing)
• 12 oz pasta for serving

Instructions:

1. Make sure your shrimp is deveined. Take a paper towel and pat the shrimp dry.  Season both sides with salt and pepper.
2. In a large pan, add avocado oil and heat over medium-high heat. Add all the shrimp and cook until they start to curl and turn pink, about 1-2 minutes per side. Take out the shrimp from the pan and set aside.
3. Bring the heat down to low-medium. Let the pan cook down a bit, and add the butter to the same pan.  Once the butter has melted, add the garlic and chopped sun-dried tomatoes. Cook for 1-2 minutes. Don’t overcook the butter and burn it.
4. In the same pan, stir heavy cream and bring to a gentle simmer. Season with salt and pepper, then add Parmesan cheese, Italian seasoning, and red pepper flakes. Stir until smooth.
5. Once the cheese is melted, add the spinach and cook for 2 minutes, until wilted.
6. Return the shrimp to the pan and toss until all pieces are coated in the creamy sauce. Shimmer for 1-2 more minutes to let the sauce thicken.
7. Serve immediately over pasta or rice and garnish it with parsley.

7. Grilled Shrimp Skewers with Herb Marinade

Nothing says summer quite like something coming off the grill. These Mediterranean shrimp skewers spend just 20 minutes in a fresh herb marinade with garlic, lemon, and olive oil, then hit the grill for about 6 minutes total.

The result is juicy, lightly charred shrimp that look and taste like they came from a reputable restaurant. They’re endlessly adaptable — use whatever fresh herbs you have, add a pinch of red pepper for heat if you like it hot. Thread them onto skewers with lemon slices and vegetables. Or you can buy unseasoned shrimp skewers and soak them in this homemade marinade before grilling.  

Great for cookouts, easy enough for a Tuesday, and they pair with just about anything.

Servings: 4 | Cook Time: 20 mins (plus 20 mins marinating)

Ingredients:

• 1½ lbs large shrimp, peeled and deveined
• ¼ cup olive oil
• 3 tbsp fresh lemon juice (about 1 lemon)
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh oregano or basil, finely chopped (or 1 tsp dried)
• 3 cloves garlic, minced
• 1 tsp lemon zest
• ½ tsp salt
• ¼ tsp black pepper
• Wooden or metal skewers (if wooden, soak in water for 30 minutes first)

Instructions:

1. Prepare a medium-sized mixing bowl. Pour in olive oil, lemon juice, chopped parsley, oregano, garlic, lemon zest, salt, and pepper. Pat the shrimp dry with a paper towel, so the marinade won’t slip off.
2. Add shrimp to the marinade bowl and toss to coat. Cover and refrigerate for 20 minutes to marinate. Don’t let it sit for longer than 30 minutes.
3. If you are using wooden skewers, let them soak in water to prevent them from burning on the grill. If you are using metal skewers, you can skip this step.
4. Get the grill ready and heat it to medium-high heat (about 400°F). Oil the grates to prevent shrimp from sticking.
5. Take the shrimp out of the fridge and skewer them onto the skewers by piercing through the tail and head ends so they lie flat and stay secure. If you are adding vegetables like bell peppers and onions, you can alternate between shrimp and vegetables. Make sure to choose vegetables that cook through as quickly as the shrimp. Do not overcrowd. Make sure to give a small space between each item to cook evenly.
6. When the grill reaches about 400°F, place the skewers on the grill and cook for 2-3 minutes per side, until the shrimp turn pink and char.
7. Remove them from the grill and serve with rice, grilled corn, and slaw.

8. Garlic Butter Shrimp Scampi

This is one of my mother’s go-to recipes, and now I’ve adapted it as my own with a few tweaks. The combination of butter, garlic, white wine, lemon, and shrimp in this golden ratio makes this an irresistible dish. The rich, buttery sauce pairs with anything, but my favorite is tossing it with linguine. As fancy as it looks and tastes, it comes together in 15 minutes and is quite effortless to make.

It has a timeless quality that works in any season, but the light, buttery lemon flavor really comes alive in spring and summer.

Servings: 4 | Cook Time: 15 mins

Ingredients:

• 1½ lbs shrimp, peeled and deveined (tails can be on or off)
• 12 oz linguine or thin pasta
• 4 tbsp butter
• 2 tbsp avocado oil or olive oil
• 5 cloves garlic, minced
• ½ cup dry white wine (or chicken broth)
• ¼ cup fresh lemon juice (about 1 lemon)
• 1 tsp lemon zest
• ½ tsp salt
• ¼ tsp red pepper flakes (optional)
• ¼ cup fresh parsley, chopped
• Parmesan cheese for serving

Instructions:

1. Cook pasta according to package directions. You can use any pasta you like for this, and most often than not, I just use what I have on hand. Set aside the cooked pasta and coat it with a tablespoon of olive oil to avoid sticking. Reserve ½ cup of pasta water before draining.
2. While you are boiling the pasta water, pat the shrimp dry with paper towels and season them lightly with salt and pepper.
3. Heat a large pan over medium-high heat. Pour in the avocado oil, then heat the pan. Add the shrimp and cook for 3-4 minutes, until they start to curl and turn pink. Remove the shrimp from the pan and set aside.
4. Remove the pan from the stove and reduce the heat to medium. Once the pan has cooled, return it to the heat and add the garlic. Cook for 1 minute until the garlic starts to become fragrant.
5. Pour white wine and lemon juice into the same pan. Scrape up any browned bits from the bottom, then simmer for 2-3 minutes until the broth is slightly reduced.
6. Add the lemon zest, salt, and red pepper flakes (optional).
7. Add back the shrimp to the pan. Once the shrimp is well coated, add the cooked pasta. Toss to coat. If the sauce is too thick to coat, add reserved pasta water a tablespoon at a time. Season to taste.
8. Serve with Parmesan and parsley on top.

9. Shrimp Burgers with Lemon Dill Sauce

A summer burger that feels light but still completely satisfying? Go with this. These shrimp patties come together with chopped shrimp, breadcrumbs, and simple seasonings. They cook in a skillet in about 8 minutes, coming out tender and golden.

The lemon dill sauce is the secret here: cool Greek yogurt with fresh dill, lemon zest, and garlic that brightens up every single bite. It’s a great alternative to beef or chicken when you want something different for burger night, and it comes together fast enough for a busy weeknight.

Servings: 4 | Cook Time: 25 mins

Ingredients:

Burgers:

• 1½ lbs shrimp, peeled and deveined
• ½ cup panko breadcrumbs
• 1 large egg
• 2 tbsp mayonnaise
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 2 tbsp fresh dill, chopped
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp olive oil
• 4 burger buns, toasted

Sauce:

• ½ cup Greek yogurt
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 small clove of garlic, minced
• Pinch of salt

Serving:

• Lettuce leaves
• Sliced red onion (optional)
• Sliced tomato (optional)

Instructions:

1. Add all the ingredients for the sauce to a small mixing bowl and stir until well combined. Cover and refrigerate until serving.
2. Use a paper towel and pat the shrimp dry. Place half the shrimp in a food processor and pulse until coarsely chopped. You can also manually finely chop the shrimp with a knife, but it’s a bit more time-consuming. Transfer to a large bowl. Chop the remaining shrimp roughly by hand and add to the bowl.
3. To the bowl with shrimp inside, add breadcrumbs, egg, mayonnaise, garlic, lemon juice, lemon zest, dill, salt, and pepper. Mix until combined. Divide the mixture into 4 equal portions. Shape each into a patty about ¾-inch thick. Refrigerate for 15 minutes to help the patties take shape.
4. Heat avocado oil in a large non-stick pan over medium heat. Cook patties for 4-5 minutes per side until the surface becomes golden and the inside is fully cooked. Make sure the patties are not overlapped on the pan to cook evenly. Warm up the buns in the oven or toast them.
5. Take the bowl with the sauce from step 1 out of the refrigerator. Spread it on toasted buns and place the cooked patty on top. Assemble the full burger by laying the lettuce, patty, onion, tomato, and more sauce on top of the patty. Serve immediately with a side of sweet potato fries or a salad.

10. Coconut Shrimp with Sweet Chili Dipping Sauce

Fancy restaurant appetizer at home as a dinner? Yes, please! Crispy, golden, and a little sweet, coconut shrimp has a fun, relaxed energy that fits spring and summer perfectly.

It works as an appetizer or a full dinner over rice, and it’s one of those simple shrimp meals that gets everyone excited at the table. The sweet chili dipping sauce takes about 2 minutes to make, or you can use store-bought sauce to save time.

Great for weekends, casual entertaining, or just a night when you want something a little different.

Servings: 4 | Cook Time: 25 mins

Ingredients:

Shrimp:

• 1½ lbs large shrimp, peeled and deveined (tails on)
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1½ cups panko breadcrumbs
• 1 cup sweetened shredded coconut
• ½ tsp salt
• Vegetable oil for frying (about 2 cups)

Sauce:

• ½ cup sweet chili sauce
• 1 tbsp fresh lime juice
• Optional: 1 tsp sriracha for extra heat

Instructions:

1. In a small mixing bowl, whisk together the sweet chili sauce and lime juice to make the dipping sauce. Cover it and set aside until ready to serve.
2. Clear the counter space and set up 3 empty shallow trays. One for flour, one for beaten eggs, and one for panko, shredded coconut, and salt.
3. Take a paper towel and pat the shrimp dry. Take one shrimp at a time, dip it into flour (shake off excess), then into the beaten egg mixture, then into the coconut-panko mixture, pressing gently so the crust sticks firmly to the shrimp. Place the coated shrimp on a baking sheet. Repeat that with all the pieces.
4. Heat about 1 inch of cooking oil in a deep skillet or frying pot to 350°F. Before you begin frying, place 2-3 layers of paper towels on a large, flat plate to absorb excess oil.
5. Fry shrimp in batches (do not overcrowd) for 2-3 minutes per side, until the crust is golden brown and the shrimp are cooked through. Drain on paper towels.
6. Serve with a side of sweet chili dipping sauce.

11. Shrimp Fried Rice

Convenient, fast, effortless, and delicious – as a weeknight dinner, I can’t ask for more than this irresistible Asian shrimp dish offers. Better and healthier than takeout and on the table in about 15 minutes. This shrimp fried rice is the definition of a clean-out-the-fridge dinner — cooked rice, shrimp, eggs, and whatever vegetables you have hanging around, all tossed in a hot skillet with soy sauce and sesame oil.

The key is to let everything get properly browned between stirs. It’s a complete meal in one pan, endlessly customizable, and the kind of recipe you’ll memorize because you’ll make it that often. This is the kind of meal I make in double portions for the next day’s school and office lunch.

Servings: 4 | Cook Time: 15 mins

Ingredients:

• 1½ lbs shrimp, peeled and deveined
• 4 cups cooked cold rice (day-old is best)
• 3 tbsp avocado oil, divided
• 2 large eggs, lightly beaten
• 3 cups mixed vegetables (peas, carrots, corn, bell peppers)
• 3 cloves garlic, minced
• 3 tbsp low-sodium soy sauce
• 1 tbsp oyster sauce (optional)
• 1 tsp sesame oil
• 2 green onions, sliced
• Salt and pepper to taste

Instructions:

1. Take a paper towel and pat the shrimp dry, and season them with salt and pepper. If you are using larger shrimp, you can chop them too.
2. Use a large pan or, preferably, a wok. Heat it over high heat and pour 1 tbsp of avocado oil.  Add shrimp and cook until they turn pink and start to curl. Remove the shrimp from the wok and set aside.
3. Add another 1 tbsp of avocado oil into the wok. Add in beaten eggs and scramble fast to break into small pieces.
4. Add the remaining avocado oil and the chopped vegetables. Cook for 2 minutes, then add the garlic and cook for 1 more minute.
5. Add cold rice to the wok. Break up any clumps and toss everything together. Cook for a few minutes until rice is heated through.
6. Add back the shrimp and pour the soy sauce, oyster sauce (if using), and sesame oil over the rice. Toss until everything is coated and well seasoned.
7. Right before you remove the rice to serve, add in chopped green onions. Serve hot with a side of miso soup.

12. Cold Shrimp Salad Roll (Lobster Roll Style)

No summer is complete without shrimp salad rolls. It’s a summer must-have and one you can’t get enough of. All the charm of a lobster roll, made with shrimp because it’s affordable, accessible, and honestly just as delicious.

Tender shrimp tossed with a light lemony mayo, crisp celery, fresh herbs, and a pinch of Old Bay — piled into a split-top bun that’s buttered and toasted until golden. It’s the perfect no-cook dinner for hot summer nights when turning on the oven feels impossible.

The filling comes together in minutes, and the whole thing tastes like a New England summer, no matter where you actually are. You can also meal prep this shrimp salad ahead of time and keep it in the fridge for easy dinners.

Servings: 4 | Cook Time: 15 mins

Ingredients:

Salad:

• 1½ lbs large shrimp, peeled, deveined, and cooked
• ½ cup mayonnaise
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 celery stalk, finely diced
• 2 tbsp fresh chives or parsley, chopped
• ½ tsp Old Bay seasoning (or regular paprika)
• Salt and pepper to taste

Buns:

• 4 New England-style split-top hot dog buns
• 2 tbsp butter, softened

Serving:

• Butter lettuce or shredded lettuce
• Lemon wedges
• Additional Old Bay for sprinkling

Instructions:

1. You have two options with this recipe. The quickest is to use cooked shrimp. If you are using raw shrimp, you have to cook the shrimp first by bringing a pot of salted water to a boil. Add shrimp to the pot and cook for 2-3 minutes until they turn pink. Remove the shrimp from the pot and immediately transfer to an ice bath to prevent overcooking. Pat dry with a paper towel and chop into bite-sized pieces.
2. In a medium-sized bowl, whisk together mayonnaise, lemon juice, lemon zest, Old Bay, salt, and pepper.
3. Add the chopped shrimp, celery, and chives to the bowl. Mix until the shrimp is well coated with the mayo sauce. Refrigerate for at least 15 minutes to let flavors sit in.
4. Spread the outside of each bun with softened butter. Toast both sides of the buns in a skillet over medium heat.
5. Line the inside of each toasted bun with a few lettuce leaves. Add the shrimp salad on top. Serve with a lemon wedge and a side of potato salad with chips.

Where to Start

If you’re a shrimp lover like me, you’ll love these easy, fuss-free, and delicious shrimp recipes. Whether you’re craving creamy comfort meals or lighter, spicier Cajun shrimp, this list has you covered.

If you can access fresh shrimp, that’s great. But frozen shrimp works just as well and is more budget-friendly if you’re watching your grocery bills like me. Most of these recipes are also flexible enough to accommodate substitutions, and it’s hard to get them wrong.

Shrimp is also a great source of protein, so if you’re looking for a meal that’s complete in macronutrients, these dishes do that too. Pick one recipe from this list, make it this week, and there’s a good chance it ends up in your regular rotation before the month is out.

Found a favorite on this list? Save it for later and let me know in the comments what you made.