45+ Delicious Easter Shrimp Recipes for a Feast to Remember

Easter is the perfect time to gather with loved ones and enjoy a meal that’s both satisfying and special.

While traditional Easter dishes like lamb and ham often take center stage, shrimp is an excellent option to offer something different.

Whether you’re looking for a light appetizer, a hearty main course, or a flavorful side dish, shrimp can be transformed into an array of mouthwatering recipes that will elevate your Easter feast.

From creamy shrimp cocktails to zesty shrimp salads and sizzling shrimp scampi, there are endless possibilities to explore.

In this blog, we’ve curated 45+ delicious Easter shrimp recipes that are sure to impress your guests and add a touch of elegance to your holiday spread.

So, grab your apron and get ready to serve up some sensational shrimp dishes this Easter!

45+ Delicious Easter Shrimp Recipes for a Feast to Remember

With so many vibrant and flavorful ways to enjoy shrimp, your Easter meal is bound to be a hit.

Whether you’re preparing a simple shrimp cocktail to start the meal or going all out with a decadent shrimp pasta for the main course, there’s a shrimp recipe to fit every taste and style.

These 45+ Easter shrimp recipes not only showcase the versatility of shrimp but also ensure your holiday menu is fresh, flavorful, and exciting.

Try a few of these dishes this year and make your Easter feast something to remember!

Shrimp Scampi with Lemon and Garlic

Shrimp scampi is a classic dish that combines succulent shrimp with a flavorful garlic butter sauce, finished with a zesty lemon kick. This Easter recipe is a perfect main course that is light yet indulgent. The bright citrus notes complement the richness of the butter and garlic, making it an elegant yet easy-to-make dish. It’s perfect for an Easter brunch or dinner, served alongside pasta or fresh bread.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 6 cloves garlic, minced
• 1/4 cup dry white wine (or chicken broth)
• 1/4 cup fresh lemon juice
• 2 tablespoons butter
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.
2. Add the shrimp to the skillet and cook until pink and opaque, about 3-4 minutes per side, depending on their size.
3. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add white wine (or chicken broth), lemon juice, and red pepper flakes, scraping the bottom of the pan to loosen any bits of shrimp.
5. Let the sauce simmer for 2-3 minutes until it reduces slightly. Add butter and stir until melted and smooth.
6. Return the shrimp to the skillet and toss to coat in the sauce. Season with salt and pepper to taste.
7. Garnish with fresh parsley and serve with lemon wedges on the side. Serve over pasta, rice, or alongside crusty bread.

Shrimp scampi with lemon and garlic is a dish that never disappoints, combining the sweetness of shrimp with the richness of butter and the tang of fresh lemon. It’s an ideal recipe to serve during Easter as it’s light enough for a spring meal yet packed with flavor. The garlic and citrus elevate the shrimp, making it a delightful choice for family gatherings or a more intimate celebration. Pair it with a light white wine and a salad for a well-rounded Easter dinner.

Honey Garlic Shrimp Skewers

These honey garlic shrimp skewers are a sweet and savory treat that’s perfect for grilling during Easter celebrations. The marinade, made with honey, garlic, and soy sauce, provides the shrimp with a delicious balance of sweetness and umami. Grilled to perfection, these skewers are juicy, flavorful, and visually appealing, making them a great addition to any Easter BBQ or dinner party.

Ingredients:

• 1 1/2 pounds large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 4 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 teaspoon freshly grated ginger
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions:

1. In a small bowl, whisk together olive oil, honey, soy sauce, garlic, rice vinegar, and ginger until well combined.
2. Season the shrimp with salt and pepper, then add them to the marinade. Toss to coat the shrimp evenly. Cover and refrigerate for 30 minutes to an hour.
3. Preheat the grill to medium-high heat.
4. Thread the shrimp onto the skewers, ensuring they are evenly spaced.
5. Grill the shrimp skewers for 2-3 minutes per side, or until the shrimp are pink and cooked through.
6. Remove from the grill and serve immediately.

Honey garlic shrimp skewers are a crowd-pleaser with their perfect balance of sweet and savory flavors. The honey adds a delightful richness, while the garlic and soy sauce bring a savory depth to the dish. These skewers are not only easy to prepare but also perfect for an Easter gathering where you want to impress your guests with minimal effort. The grilled shrimp are juicy and tender, making them a hit at any party, and they can be served as an appetizer or paired with a light salad for a complete meal.

Shrimp and Asparagus Risotto

This creamy shrimp and asparagus risotto is an elegant and hearty dish that brings together tender shrimp, fresh asparagus, and a rich, velvety risotto. With its delicate balance of flavors, it makes for a sophisticated Easter meal that will impress your guests. The shrimp adds a delightful ocean-fresh flavor, while the asparagus brings a crisp texture that contrasts beautifully with the creamy rice.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1/2 cup white wine
• 1 bunch asparagus, cut into 2-inch pieces
• 1 1/2 cups Arborio rice
• 4 cups chicken broth, kept warm
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and opaque. Remove the shrimp and set them aside.
2. In the same skillet, add white wine to deglaze the pan. Allow it to cook down for 2 minutes.
3. In a large saucepan, heat a little more olive oil and sauté the onion and garlic until fragrant and softened, about 3 minutes.
4. Add the Arborio rice to the pan and stir for 1-2 minutes, allowing the rice to toast slightly.
5. Begin adding the warm chicken broth, one ladleful at a time, stirring constantly. Wait until the liquid is absorbed before adding the next ladle of broth.
6. After about 15 minutes, add the asparagus to the rice, continuing to add broth and stir. Cook until the rice is tender and creamy, about 25 minutes total.
7. Stir in the butter, Parmesan cheese, and cooked shrimp. Season with salt and pepper to taste.
8. Garnish with fresh parsley and serve immediately.

Shrimp and asparagus risotto is an upscale, flavorful dish that brings a taste of spring to your Easter table. The creamy risotto, complemented by the sweet shrimp and tender asparagus, offers a comforting and luxurious dish that’s sure to impress. It’s a great alternative to heavier Easter meals, providing a lighter option that doesn’t compromise on taste or richness. This dish can be served on its own or alongside a simple green salad to create a memorable meal that will be the centerpiece of any Easter gathering.

Shrimp and Avocado Salad with Lime Dressing

A fresh and vibrant shrimp and avocado salad is a perfect dish for Easter celebrations, especially when you’re looking for something light yet satisfying. The combination of tender shrimp, creamy avocado, and a zesty lime dressing creates a refreshing meal that’s bursting with flavor. This salad is ideal for those warm spring days when you want something cool, crisp, and healthy. It’s quick to make, but it looks and tastes like a gourmet dish, perfect for Easter brunch or a light dinner.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 ripe avocados, diced
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil (for dressing)
• 1 teaspoon honey
• 1/2 teaspoon chili flakes (optional)

Instructions:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the shrimp with salt and pepper, then cook for 2-3 minutes per side, until they turn pink and opaque. Remove from heat and set aside.
2. In a large bowl, combine the diced avocado, cucumber, cherry tomatoes, red onion, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, honey, and chili flakes (if using) to make the dressing.
4. Add the cooked shrimp to the salad mixture and drizzle with the lime dressing. Gently toss to combine.
5. Serve the salad chilled, garnished with extra cilantro and lime wedges.

This shrimp and avocado salad with lime dressing is a refreshing, light, and colorful dish that’s perfect for an Easter meal. The combination of creamy avocado and succulent shrimp, paired with the zesty lime dressing, creates a perfect balance of flavors. It’s an easy-to-make dish that’s both healthy and indulgent, offering a bright contrast to heavier holiday foods. This dish is ideal for a spring brunch or as a starter to a larger Easter feast, providing a delightful, light option for your guests to enjoy.

Shrimp and Bacon Stuffed Mushrooms

These shrimp and bacon stuffed mushrooms are a savory, bite-sized appetizer that will elevate any Easter spread. The rich, smoky flavor of the bacon pairs wonderfully with the tender shrimp, while the mushrooms provide a perfect base to hold all the delicious fillings. These stuffed mushrooms are ideal for Easter gatherings, offering a tasty and elegant starter that will impress your guests without being too heavy.

Ingredients:

• 1 pound large shrimp, peeled, deveined, and chopped
• 12 large white mushrooms, stems removed
• 4 slices bacon, cooked and crumbled
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 teaspoon garlic powder

Instructions:

1. Preheat your oven to 375°F (190°C). Arrange the mushroom caps on a baking sheet, drizzle with olive oil, and set aside.
2. In a skillet, cook the bacon until crispy, then crumble and set aside.
3. In the same skillet, cook the shrimp over medium heat for 2-3 minutes until pink and fully cooked. Remove from the skillet, chop into small pieces, and set aside.
4. In a mixing bowl, combine the cream cheese, Parmesan cheese, breadcrumbs, crumbled bacon, shrimp, garlic powder, parsley, salt, and pepper.
5. Stuff each mushroom cap with the shrimp and bacon mixture, packing it in gently.
6. Bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden brown.
7. Serve warm as a delicious appetizer.

Shrimp and bacon stuffed mushrooms are a delicious and indulgent appetizer that’s perfect for an Easter celebration. The rich, savory filling of shrimp and bacon pairs beautifully with the earthy mushrooms, creating a flavor-packed bite that will delight your guests. This dish is easy to prepare, making it a great choice for entertaining. Whether served as a starter or as part of a buffet, these stuffed mushrooms will undoubtedly be a hit at your Easter table.

Shrimp Pasta Primavera

Shrimp pasta primavera is a light yet satisfying dish that brings the freshness of spring vegetables together with succulent shrimp and a creamy, garlic-infused sauce. This pasta dish is colorful and flavorful, making it a perfect option for Easter dinner when you want to enjoy a classic comfort food with a fresh twist. The combination of shrimp, vegetables, and pasta coated in a light sauce will provide your guests with a balanced meal that feels indulgent yet light enough for the season.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 12 ounces fettuccine or linguine pasta
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1 cup bell peppers, thinly sliced
• 1 cup zucchini, sliced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil, chopped, for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
2. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and are fully cooked. Remove from the skillet and set aside.
3. In the same skillet, add the garlic and cook until fragrant, about 1 minute. Add the cherry tomatoes, bell peppers, and zucchini. Sauté for 4-5 minutes until the vegetables are tender but still vibrant.
4. Stir in the heavy cream and Parmesan cheese, allowing the sauce to come together. Add a little pasta water to adjust the sauce consistency if needed.
5. Return the shrimp to the skillet and toss with the cooked pasta. Season with salt and pepper to taste.
6. Garnish with fresh basil and serve immediately.

Shrimp pasta primavera is a wonderful, spring-inspired dish that combines the freshness of vegetables with the richness of shrimp and creamy pasta. It’s a versatile dish that can easily be adjusted with your favorite vegetables, making it a great choice for Easter celebrations. The garlic cream sauce complements the shrimp and vegetables beautifully, while the pasta adds a comforting touch. This dish is perfect for anyone looking for a light yet flavorful Easter meal that will leave everyone satisfied. It’s a great main course for family gatherings or an elegant Easter dinner.

Garlic Shrimp with Lemon Asparagus Risotto

Garlic shrimp with lemon asparagus risotto is an elegant yet simple dish that combines the sweetness of shrimp, the freshness of asparagus, and the creamy richness of risotto. This dish is perfect for an Easter celebration, offering a sophisticated flavor profile with bright citrus notes that bring a fresh, springtime feel. It’s a great way to make a statement at your holiday dinner table, and its creamy texture will have your guests coming back for more.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 cup Arborio rice
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 tablespoon olive oil
• 1/2 cup dry white wine
• 4 cups chicken or vegetable broth
• 2 cloves garlic, minced
• 1 tablespoon butter
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove from the skillet and set aside.
2. In the same skillet, add the garlic and sauté for about 1 minute until fragrant.
3. In a separate large pot, bring the broth to a simmer. Add the Arborio rice, stirring frequently. Gradually add the broth, one ladle at a time, stirring constantly until the liquid is absorbed and the rice is tender, about 18 minutes.
4. In a separate pan, blanch the asparagus in boiling water for 2-3 minutes, then drain and add to the risotto.
5. Once the rice is cooked, stir in the butter, lemon juice, lemon zest, and Parmesan cheese. Season with salt and pepper to taste.
6. Plate the risotto and top with the cooked shrimp. Garnish with fresh parsley and serve immediately.

Garlic shrimp with lemon asparagus risotto is a sophisticated and flavorful dish that makes an excellent choice for Easter dinner. The creamy risotto pairs perfectly with the tender shrimp, while the asparagus adds a burst of freshness. The bright lemony notes elevate the dish and provide a light contrast to the richness of the risotto. This dish is not only visually stunning but also a feast for the taste buds, making it a wonderful centerpiece for your holiday meal.

Shrimp Scampi with Roasted Cherry Tomatoes

Shrimp scampi with roasted cherry tomatoes is a twist on the classic shrimp scampi, incorporating the rich sweetness of roasted tomatoes to enhance the dish’s flavor. This recipe offers the perfect balance of garlicky shrimp, tender pasta, and the tangy burst of slow-roasted tomatoes, making it an ideal choice for an Easter meal. The addition of white wine and butter creates a velvety sauce that binds all the components together, making each bite absolutely irresistible.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 pint cherry tomatoes, halved
• 3 tablespoons olive oil, divided
• 1 tablespoon balsamic vinegar
• 1 tablespoon garlic, minced
• 1/2 cup dry white wine
• 1 tablespoon lemon juice
• 8 ounces spaghetti or linguine
• 1/4 cup chopped fresh basil
• Salt and pepper to taste
• Grated Parmesan cheese for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the cherry tomatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, balsamic vinegar, and season with salt and pepper. Roast for 20-25 minutes, or until the tomatoes are soft and slightly caramelized.
2. While the tomatoes are roasting, cook the pasta according to package instructions. Drain, reserving 1/2 cup of pasta water.
3. Heat the remaining olive oil in a large skillet over medium-high heat. Add the shrimp and sauté for 2-3 minutes per side until cooked through. Remove from the skillet and set aside.
4. In the same skillet, add the garlic and cook for about 30 seconds until fragrant. Pour in the white wine and lemon juice, scraping up any bits from the bottom of the skillet. Let it simmer for 2-3 minutes.
5. Add the roasted tomatoes and cooked shrimp to the skillet, tossing to combine. Add the cooked pasta and a bit of reserved pasta water to create a silky sauce.
6. Garnish with fresh basil and Parmesan cheese before serving.

Shrimp scampi with roasted cherry tomatoes is a delicious and flavorful twist on a classic dish. The roasted tomatoes add a depth of sweetness that beautifully complements the garlicky shrimp and pasta. This dish is perfect for an Easter celebration, combining bright flavors and a rich, buttery sauce. It’s light yet satisfying, making it a wonderful option for guests who want a flavorful main dish that’s not too heavy. The addition of fresh basil and Parmesan gives it an extra touch of elegance, ensuring it’s a standout dish at your Easter table.

Shrimp and Mango Spring Rolls with Peanut Dipping Sauce

Shrimp and mango spring rolls are a light and refreshing appetizer perfect for Easter. These fresh rolls are filled with succulent shrimp, sweet mango, and vibrant vegetables, all wrapped in delicate rice paper. Served with a savory peanut dipping sauce, they offer a burst of flavor with each bite. They’re perfect for a spring celebration, offering a refreshing contrast to heavier holiday dishes and are easy to make in advance for a stress-free appetizer.

Ingredients:

• 1 pound cooked shrimp, peeled and deveined
• 1 ripe mango, julienned
• 1 carrot, julienned
• 1 cucumber, julienned
• 1 cup lettuce leaves, thinly sliced
• 12 rice paper wrappers
• Fresh cilantro and mint leaves (optional)

For the Peanut Dipping Sauce:

• 1/4 cup peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon honey
• 1-2 teaspoons warm water (to thin the sauce)
• 1/4 teaspoon chili flakes (optional)

Instructions:

1. Prepare all your ingredients by cutting the mango, carrot, cucumber, and lettuce into thin strips. Set aside.
2. Fill a large bowl with warm water. Dip a rice paper wrapper in the water for about 10 seconds until soft and pliable.
3. Lay the softened wrapper flat on a clean surface. In the center, add a few shrimp, a few pieces of mango, carrot, cucumber, and lettuce. Optionally, add some cilantro and mint for extra freshness.
4. Carefully fold in the sides of the wrapper, then roll it up tightly to enclose the fillings.
5. For the dipping sauce, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, and warm water. Add chili flakes for some heat, if desired.
6. Repeat with the remaining rice paper wrappers and fillings.
7. Serve the spring rolls with the peanut dipping sauce on the side.

Shrimp and mango spring rolls are a delicious and vibrant appetizer that will brighten up your Easter celebration. The combination of juicy shrimp, sweet mango, and crisp vegetables wrapped in rice paper offers a refreshing and healthy bite that your guests will love. Paired with the creamy peanut dipping sauce, these spring rolls are full of flavor and texture. They are easy to make ahead and serve chilled, making them an excellent choice for a fuss-free appetizer that looks as good as it tastes. These spring rolls will add a fresh and tropical twist to your Easter spread.

Shrimp and Avocado Salad with Cilantro Lime Dressing

Shrimp and avocado salad with cilantro lime dressing is a refreshing, light, and vibrant dish perfect for Easter. The combination of tender shrimp, creamy avocado, and crisp vegetables brings a satisfying mix of flavors and textures. The cilantro lime dressing adds a zesty touch that elevates the entire dish, making it a perfect starter or side for your Easter meal. Packed with healthy fats and protein, it’s a wholesome yet indulgent option for those looking for a lighter Easter option.

Ingredients:

• 1 pound cooked shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon lime juice
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the shrimp, avocado, cucumber, cherry tomatoes, red onion, and cilantro.
2. In a separate small bowl, whisk together the olive oil, red wine vinegar, lime juice, cumin, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine. Be careful not to mash the avocado.
4. Taste and adjust seasoning if necessary.
5. Serve immediately, or refrigerate for up to an hour before serving.

Shrimp and avocado salad with cilantro lime dressing is a vibrant, refreshing, and healthy dish that’s perfect for an Easter gathering. The creamy avocado pairs beautifully with the succulent shrimp, while the tangy lime dressing brings everything together. This salad is easy to make and can be served as a light appetizer or a side dish to complement the other flavors at your Easter table. Its freshness makes it a great choice for spring, and it’s sure to be a hit with guests looking for something light and satisfying.

Spicy Shrimp Tacos with Mango Salsa

Spicy shrimp tacos with mango salsa are a lively and flavorful dish that brings the tropical flavors of shrimp and mango together in a fun, casual way. The shrimp are seasoned with a blend of spices that provide a delicious kick, while the sweet and tangy mango salsa offers a refreshing contrast. These tacos are easy to prepare, making them perfect for a laid-back Easter brunch or dinner. They’re sure to be a crowd-pleaser, offering an exciting twist on traditional shrimp dishes.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 8 small flour tortillas (or corn tortillas for a gluten-free option)
• Fresh cilantro, chopped, for garnish

For the Mango Salsa:

• 1 ripe mango, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely diced
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt to taste

Instructions:

1. In a small bowl, combine the paprika, chili powder, cumin, garlic powder, salt, and pepper. Toss the shrimp in the olive oil and then season with the spice mixture.
2. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side, or until pink and cooked through. Remove from the skillet and set aside.
3. To make the mango salsa, combine the mango, red bell pepper, red onion, cilantro, lime juice, and salt in a bowl. Stir gently to combine.
4. Warm the tortillas in a dry skillet or microwave for a few seconds to make them pliable.
5. To assemble the tacos, divide the shrimp between the tortillas, top with a generous spoonful of mango salsa, and garnish with fresh cilantro.
6. Serve with lime wedges for an extra burst of freshness.

Spicy shrimp tacos with mango salsa are a vibrant and exciting dish that brings together a balance of heat, sweetness, and freshness. The tender shrimp are perfectly complemented by the zesty and sweet mango salsa, while the tortillas provide a soft, satisfying base. These tacos are not only visually appealing but also bursting with flavor, making them a perfect addition to any Easter meal. Their ease of preparation and ability to serve a crowd make them ideal for family gatherings or a festive Easter brunch.

Shrimp and Zucchini Noodles in Pesto Sauce

Shrimp and zucchini noodles in pesto sauce offer a healthy yet flavorful twist on traditional pasta dishes. The zucchini noodles, or “zoodles,” serve as a low-carb alternative to pasta, while the pesto sauce adds a fresh, herbaceous kick. The shrimp bring a touch of protein and richness to the dish, making it a light but satisfying choice for your Easter meal. This dish is perfect for guests who want a lighter, vegetable-packed option without sacrificing flavor.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 4 medium zucchinis, spiralized into noodles (or use a vegetable peeler)
• 1/2 cup homemade or store-bought pesto sauce
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil leaves, for garnish
• Grated Parmesan cheese, for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp and sauté for 2-3 minutes per side until pink and cooked through. Season with salt, pepper, and red pepper flakes, if desired. Remove from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil and sauté the garlic for 1 minute until fragrant.
3. Add the zucchini noodles to the skillet and cook for 2-3 minutes, tossing occasionally, until they are tender but still slightly crisp.
4. Stir in the pesto sauce and cooked shrimp, tossing to combine and heat through.
5. Taste and adjust seasoning if necessary.
6. Serve the dish garnished with fresh basil and grated Parmesan cheese.

Shrimp and zucchini noodles in pesto sauce is a light yet satisfying dish that brings together the best of fresh vegetables and seafood. The zoodles provide a refreshing base while the pesto sauce infuses the dish with vibrant herb flavors. The shrimp add a rich, savory element, making the dish filling without being heavy. This is a perfect choice for those looking for a healthier option this Easter, offering a delicious, low-carb alternative to traditional pasta dishes. It’s simple to prepare and full of flavor, making it a great addition to any holiday menu.

Garlic Butter Shrimp and Asparagus Skewers

Garlic butter shrimp and asparagus skewers are a perfect balance of savory flavors and a fresh, springtime twist. The shrimp are marinated in a rich garlic butter sauce that enhances their natural sweetness, while the asparagus adds a crunchy, slightly smoky flavor. Grilled or roasted on skewers, these shrimp and asparagus skewers are easy to make and offer a delightful dish for your Easter celebration. Whether served as an appetizer or main course, they will be a hit with your guests.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 tablespoons butter, melted
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Instructions:

1. In a small bowl, combine the melted butter, minced garlic, lemon juice, thyme, paprika, salt, and pepper.
2. Place the shrimp and asparagus pieces in a large mixing bowl. Pour the garlic butter mixture over them and toss to coat evenly. Let marinate for 15-20 minutes.
3. Preheat your grill or grill pan to medium-high heat. Thread the shrimp and asparagus onto skewers, alternating between the two.
4. Grill the skewers for 2-3 minutes per side, or until the shrimp are pink and opaque and the asparagus is tender and lightly charred.
5. Remove the skewers from the grill and garnish with fresh parsley and lemon wedges before serving.

Garlic butter shrimp and asparagus skewers are a perfect way to showcase the flavors of both seafood and spring vegetables. The shrimp, marinated in a rich garlic butter sauce, turn out tender and flavorful, while the asparagus adds a fresh and crunchy element. This dish is versatile enough to serve as a main course or an elegant appetizer, and the bright lemon and parsley finish make it a refreshing choice for Easter. Grilling the skewers imparts a smoky flavor that complements the richness of the garlic butter, making this dish a crowd-pleaser every time.

Shrimp and Leek Quiche

A shrimp and leek quiche is a savory and elegant dish that blends the sweetness of shrimp with the mild, delicate flavor of leeks. The creamy custard filling, combined with a buttery pie crust, creates a rich and indulgent meal that’s perfect for Easter brunch. This quiche is easy to prepare in advance and can be served warm or at room temperature, making it a convenient and impressive dish for your holiday gathering. Its balanced flavors make it a unique addition to any Easter spread.

Ingredients:

• 1 pound cooked shrimp, peeled and chopped
• 2 medium leeks, cleaned and sliced
• 1 tablespoon olive oil
• 1 tablespoon butter
• 6 large eggs
• 1 cup heavy cream
• 1 cup shredded cheese (cheddar, gruyère, or a blend)
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1 pre-baked pie crust (store-bought or homemade)
• Fresh chives, chopped, for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Heat the olive oil and butter in a skillet over medium heat. Add the leeks and sauté for 5-7 minutes until softened and lightly caramelized. Set aside to cool slightly.
3. In a mixing bowl, whisk together the eggs, heavy cream, shredded cheese, nutmeg, salt, and pepper.
4. Stir in the cooked shrimp and sautéed leeks.
5. Pour the mixture into the pre-baked pie crust and spread it out evenly.
6. Bake the quiche for 30-35 minutes, or until the filling is set and golden on top.
7. Allow the quiche to cool for a few minutes before slicing. Garnish with chopped fresh chives before serving.

Shrimp and leek quiche offers a luxurious and flavorful combination that’s perfect for an Easter brunch or dinner. The creamy custard filling is enriched by the sweetness of shrimp and the mild flavor of leeks, while the cheese adds a savory depth. The pie crust provides a buttery, flaky base that holds everything together beautifully. This dish can be made ahead of time, making it an ideal choice for a stress-free Easter gathering. Whether served warm or at room temperature, it’s sure to impress your guests and become a staple at your holiday celebrations.

Shrimp and Sweet Potato Hash

Shrimp and sweet potato hash is a comforting, hearty dish that blends the sweetness of roasted sweet potatoes with succulent shrimp and a hint of smokiness. This dish is packed with flavor and nutrition, with the earthy sweetness of the potatoes complementing the savory shrimp. The addition of peppers and onions adds freshness and crunch, while a sprinkle of paprika gives the dish a subtle warmth. It’s perfect for Easter brunch, and it can easily be served with a poached egg on top for an extra indulgent touch.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1/2 onion, diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• 2 eggs (optional, for serving)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with 1 tablespoon of olive oil, smoked paprika, cumin, salt, and pepper. Spread them in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
3. In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the diced onion and bell pepper, and sauté for 3-4 minutes until softened.
4. Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque.
5. Once the sweet potatoes are roasted, add them to the skillet with the shrimp and veggies. Toss everything together to combine, and cook for another 2-3 minutes to heat through.
6. Garnish with fresh cilantro and serve with a poached egg on top, if desired.

Shrimp and sweet potato hash is a vibrant, filling, and nourishing dish that brings together sweet, smoky, and savory flavors in a satisfying way. The roasted sweet potatoes are tender and caramelized, adding a touch of sweetness that balances perfectly with the succulent shrimp and crunchy vegetables. It’s a versatile dish that can be served as a main course or a hearty brunch option for Easter. Topping it with a poached egg adds richness and elegance, making this hash a delicious and unique choice for your holiday table.

Note: More recipes are coming soon!