50+ Delicious Fall Shrimp Recipes You’ll Love

As the leaves begin to change and the air turns crisp, it’s the perfect time to embrace the flavors of fall in your kitchen.

Seafood lovers, especially shrimp enthusiasts, can delight in the versatility of this ingredient, crafting dishes that highlight the essence of the season.

Whether you’re hosting a cozy dinner party, preparing a weeknight meal, or simply looking to experiment with new flavors, these 50+ fall shrimp recipes will inspire you to celebrate autumn with deliciousness.

From hearty shrimp and pumpkin risotto to light and refreshing shrimp apple salads, the options are endless.

Incorporating seasonal produce like squash, apples, and root vegetables into your dishes not only enhances the flavors but also makes your meals more nourishing and satisfying.

So grab your apron and get ready to discover an array of shrimp recipes that will warm your heart and tantalize your taste buds this fall!

50+ Delicious Fall Shrimp Recipes You’ll Love

Incorporating shrimp into your fall cooking brings a delightful twist to traditional autumn flavors.

With over 50 recipes to choose from, you can explore everything from hearty soups and stews to light salads and savory pasta dishes.

The beauty of shrimp is its ability to adapt to various flavors and ingredients, making it a perfect canvas for fall-inspired cuisine.

As you dive into these recipes, remember that cooking is about creativity and enjoyment. Feel free to mix and match ingredients, adjust seasonings, and put your own spin on each dish.

Embrace the bounty of the season and elevate your meals with the vibrant flavors of fall.

Happy cooking, and may your autumn be filled with delicious shrimp creations that bring joy to your table!

Honey Garlic Shrimp with Butternut Squash

This honey garlic shrimp recipe combines succulent shrimp with roasted butternut squash for a delightful fall-inspired dish. The sweetness of honey and the savory garlic create a harmonious glaze, while the butternut squash adds a touch of earthiness and warmth. Perfect for a cozy dinner, this recipe showcases the season’s bounty and is sure to please any palate.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 cups butternut squash, cubed
• 3 tablespoons olive oil
• 3 tablespoons honey
• 4 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon soy sauce
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven: Preheat your oven to 400°F (200°C).
2. Prepare the butternut squash: On a baking sheet, toss the cubed butternut squash with 2 tablespoons of olive oil, salt, and pepper. Spread it out in a single layer and roast for about 25-30 minutes, or until tender and caramelized.
3. Make the honey garlic sauce: In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute. Stir in the honey and soy sauce, bringing the mixture to a simmer. Let it cook for 2-3 minutes until slightly thickened.
4. Cook the shrimp: In a large skillet, add the roasted butternut squash and shrimp. Pour the honey garlic sauce over the top, stirring gently to combine. Cook for 5-7 minutes, or until the shrimp are pink and cooked through.
5. Serve: Garnish with chopped parsley and serve immediately over rice or quinoa for a complete meal.

This honey garlic shrimp with butternut squash is an excellent way to embrace the flavors of fall while enjoying a quick and easy meal. The combination of sweet and savory notes, along with the vibrant color of the squash, makes for a visually appealing and satisfying dish. Whether you’re preparing a family dinner or entertaining guests, this recipe is sure to impress and leave everyone craving more.

Creamy Shrimp and Pumpkin Pasta

Indulge in the richness of fall with this creamy shrimp and pumpkin pasta. The combination of tender shrimp, creamy pumpkin sauce, and al dente pasta creates a comforting dish that is both luxurious and satisfying. Perfect for a special occasion or a weeknight treat, this recipe is a delightful way to incorporate seasonal flavors into your dinner routine.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 12 oz fettuccine or linguine
• 1 cup pumpkin puree (canned or fresh)
• 1 cup heavy cream
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon nutmeg
• 1 teaspoon salt
• ½ teaspoon black pepper
• Grated Parmesan cheese (for serving)
• Fresh basil (for garnish)

Instructions:

1. Cook the pasta: In a large pot, bring salted water to a boil and cook the fettuccine according to package instructions. Drain and set aside, reserving ½ cup of pasta water.
2. Sauté the shrimp: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute. Add the shrimp, season with salt and pepper, and cook until they are pink and opaque, about 3-4 minutes. Remove the shrimp from the skillet and set aside.
3. Prepare the sauce: In the same skillet, add the pumpkin puree, heavy cream, nutmeg, and reserved pasta water. Stir to combine and let it simmer for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
4. Combine: Return the cooked shrimp to the skillet, adding the cooked pasta. Toss everything together until well coated in the creamy pumpkin sauce.
5. Serve: Plate the pasta and shrimp, topping with grated Parmesan cheese and fresh basil.

This creamy shrimp and pumpkin pasta is a true celebration of fall flavors. The richness of the pumpkin combined with the delicate shrimp creates a dish that is both hearty and comforting. It’s a wonderful way to enjoy seasonal ingredients while satisfying your cravings for pasta. Perfect for cozy dinners, this recipe will become a family favorite that you’ll want to make time and time again.

Spicy Shrimp and Apple Salad

Experience a delightful contrast of flavors and textures in this spicy shrimp and apple salad. The combination of juicy shrimp, crisp apples, and a zesty dressing makes this salad a refreshing yet hearty option for fall. It’s ideal for a light lunch or dinner and brings a bright touch to your table with seasonal produce.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 apples (such as Fuji or Honeycrisp), thinly sliced
• 4 cups mixed greens (spinach, arugula, or your choice)
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 tablespoon honey
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• Chopped walnuts (for garnish)

Instructions:

1. Cook the shrimp: In a large skillet, heat the olive oil over medium-high heat. Season the shrimp with chili powder, paprika, salt, and pepper. Add them to the skillet and cook for about 2-3 minutes per side, until they are pink and cooked through. Remove from heat and let cool slightly.
2. Prepare the dressing: In a small bowl, whisk together the honey, apple cider vinegar, and Dijon mustard until well combined.
3. Assemble the salad: In a large bowl, combine the mixed greens, sliced apples, and cooked shrimp. Drizzle the dressing over the top and toss gently to combine.
4. Serve: Transfer the salad to serving plates and sprinkle with chopped walnuts for added crunch.

This spicy shrimp and apple salad is a delightful blend of flavors that embodies the essence of fall. The sweetness of the apples perfectly complements the spicy shrimp, creating a satisfying and nutritious meal. This dish is not only easy to prepare but also incredibly versatile, making it a fantastic choice for lunch or dinner. Enjoy the freshness and vibrant colors of the season with this delicious salad that is sure to become a staple in your fall menu.

Shrimp and Corn Chowder with Thyme

This shrimp and corn chowder is a comforting, hearty dish that celebrates the flavors of fall. The sweetness of fresh corn paired with succulent shrimp creates a delightful combination, while the aromatic thyme adds depth to the broth. This chowder is ideal for chilly evenings, making it a perfect addition to your fall recipe repertoire.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 cups corn (fresh, frozen, or canned)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
• Salt and pepper, to taste
• Chopped green onions (for garnish)

Instructions:

1. Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent, about 3-4 minutes.
2. Cook the potatoes: Add the diced potatoes and corn to the pot, stirring to combine. Pour in the chicken or vegetable broth, bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
3. Add shrimp and cream: Stir in the heavy cream, thyme, and shrimp. Cook for an additional 5-7 minutes until the shrimp are pink and cooked through. Season with salt and pepper to taste.
4. Serve: Ladle the chowder into bowls and garnish with chopped green onions.

This shrimp and corn chowder is a warm and comforting dish that showcases the best of fall produce. The combination of sweet corn, tender potatoes, and succulent shrimp creates a satisfying meal that’s perfect for sharing with family and friends. Serve this chowder with crusty bread for a delightful autumn dinner that will warm your heart and soul.

Garlic Butter Shrimp and Brussels Sprouts

This garlic butter shrimp and Brussels sprouts dish is a quick and flavorful recipe that embodies the essence of fall. The crispy Brussels sprouts paired with juicy shrimp, all tossed in a rich garlic butter sauce, make for a satisfying meal that is both healthy and indulgent. It’s a perfect option for busy weeknights when you want something delicious without spending too much time in the kitchen.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 lb Brussels sprouts, trimmed and halved
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

Instructions:

1. Roast the Brussels sprouts: Preheat your oven to 425°F (220°C). On a baking sheet, toss the halved Brussels sprouts with 2 tablespoons of melted butter, salt, and pepper. Roast for 20-25 minutes until crispy and caramelized, stirring halfway through.
2. Cook the shrimp: In a large skillet, melt the remaining butter over medium heat. Add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant. Add the shrimp to the skillet and cook for 3-4 minutes until they turn pink and opaque. Season with salt and pepper.
3. Combine: Once the Brussels sprouts are done roasting, add them to the skillet with the shrimp. Drizzle with lemon juice and toss to combine.
4. Serve: Plate the shrimp and Brussels sprouts, garnishing with fresh parsley.

This garlic butter shrimp and Brussels sprouts recipe is a fantastic way to enjoy the rich flavors of fall while keeping it light and healthy. The crispy Brussels sprouts provide a perfect contrast to the tender shrimp, and the garlic butter sauce ties everything together beautifully. It’s a quick and easy meal that doesn’t compromise on flavor, making it a perfect choice for any night of the week. Enjoy this dish as a standalone meal or serve it with rice or quinoa for added heartiness.

Shrimp and Sweet Potato Skillet with Spinach

This shrimp and sweet potato skillet is a colorful, nutritious dish that captures the essence of fall. The sweetness of the roasted sweet potatoes pairs wonderfully with the shrimp and fresh spinach, creating a balanced meal that’s full of flavor. This one-pan dish is perfect for weeknight dinners, allowing for easy cleanup while still delivering a satisfying meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 medium sweet potatoes, peeled and diced
• 4 cups fresh spinach
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. Cook the sweet potatoes: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced sweet potatoes, seasoning with salt, pepper, and smoked paprika. Cook for about 15 minutes, stirring occasionally, until the sweet potatoes are tender and slightly caramelized.
2. Add garlic and shrimp: Push the sweet potatoes to the side of the skillet and add the remaining tablespoon of olive oil. Add the minced garlic and shrimp, cooking for 3-4 minutes until the shrimp are pink and cooked through.
3. Incorporate spinach: Stir in the fresh spinach and lemon juice, cooking for another 2-3 minutes until the spinach is wilted.
4. Serve: Plate the dish, garnishing with fresh cilantro or parsley.

This shrimp and sweet potato skillet is a delightful and nutritious way to enjoy fall flavors in a single dish. The combination of sweet potatoes, shrimp, and fresh spinach creates a meal that is both satisfying and vibrant. Plus, it’s quick to prepare and requires minimal cleanup, making it perfect for busy evenings. Enjoy this dish as a standalone meal or pair it with a light salad for a complete fall dining experience.

Shrimp and Mushroom Risotto

This shrimp and mushroom risotto is a creamy, luxurious dish that perfectly combines the earthy flavors of mushrooms with tender shrimp. The slow-cooked Arborio rice absorbs the savory broth, creating a rich texture that is both comforting and satisfying. Ideal for a special dinner or a cozy family meal, this risotto is a delightful way to enjoy shrimp during the fall season.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup Arborio rice
• 4 cups vegetable or chicken broth
• 1 cup mushrooms (such as cremini or shiitake), sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 3 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the broth: In a saucepan, heat the broth over low heat to keep it warm while you cook the risotto.
2. Sauté the aromatics: In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
3. Cook the mushrooms: Add the sliced mushrooms to the skillet and cook for an additional 5 minutes, or until they are soft and browned.
4. Add the rice: Stir in the Arborio rice, cooking for 1-2 minutes until the rice is lightly toasted. If using, pour in the white wine and let it cook until absorbed.
5. Add broth gradually: Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. This process should take about 20 minutes, or until the rice is creamy and al dente.
6. Add shrimp and finish: In the last 5 minutes of cooking, stir in the shrimp and the remaining butter. Cook until the shrimp are pink and cooked through. Stir in the Parmesan cheese and season with salt and pepper to taste.
7. Serve: Garnish with chopped parsley and additional Parmesan cheese if desired.

This shrimp and mushroom risotto is a rich and comforting dish that highlights the delicate flavors of shrimp while providing the warm, creamy texture that risotto is known for. It’s perfect for an elegant dinner party or a cozy night in, making it a versatile addition to your fall recipes. Pair it with a crisp salad or some crusty bread for a complete meal that is sure to impress.

Shrimp Tacos with Apple Slaw

These shrimp tacos with apple slaw are a fresh and vibrant way to enjoy shrimp during the fall. The spicy, grilled shrimp is perfectly balanced by the sweet and crunchy apple slaw, making these tacos a delightful choice for lunch or dinner. Easy to prepare and full of flavor, this recipe is a fun twist on traditional tacos that embraces the flavors of the season.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 cup green cabbage, shredded
• 1 apple (such as Granny Smith), julienned
• 1/4 cup cilantro, chopped
• Juice of 1 lime
• 1 tablespoon honey

Instructions:

1. Prepare the shrimp: In a bowl, combine the shrimp, olive oil, chili powder, cumin, salt, and pepper. Toss to coat evenly.
2. Cook the shrimp: Heat a grill or skillet over medium-high heat. Cook the shrimp for about 2-3 minutes on each side, or until they are pink and opaque. Remove from heat.
3. Make the apple slaw: In a separate bowl, mix the shredded cabbage, julienned apple, chopped cilantro, lime juice, honey, and a pinch of salt. Toss to combine and let sit for a few minutes to allow the flavors to meld.
4. Warm the tortillas: Briefly warm the corn tortillas in a dry skillet or on the grill until pliable.
5. Assemble the tacos: Place a few shrimp on each tortilla and top with apple slaw.
6. Serve: Enjoy immediately with additional lime wedges on the side.

These shrimp tacos with apple slaw are a delightful fusion of flavors and textures that capture the essence of fall. The combination of spicy shrimp and sweet, crunchy slaw creates a refreshing dish that is perfect for casual meals or gatherings. Easy to prepare and bursting with flavor, these tacos are sure to become a favorite in your fall recipe collection. Serve them with your favorite hot sauce for an extra kick!

Shrimp and Kale Quinoa Bowl

This shrimp and kale quinoa bowl is a nutritious and satisfying dish that is perfect for fall. Packed with protein, fiber, and vitamins, this recipe showcases the versatility of quinoa and the heartiness of kale. The addition of shrimp adds a delightful touch of flavor, making it a great option for lunch or dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 2 cups kale, chopped
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/2 cup cherry tomatoes, halved
• 1 avocado, sliced (for topping)
• Lemon wedges (for serving)

Instructions:

1. Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside.
2. Sauté the kale: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped kale and sauté for 3-4 minutes until wilted. Season with salt and pepper. Remove from the skillet and set aside.
3. Cook the shrimp: In the same skillet, add the remaining tablespoon of olive oil. Season the shrimp with garlic powder, smoked paprika, salt, and pepper. Cook for 3-4 minutes until the shrimp are pink and cooked through.
4. Assemble the bowl: In a large bowl, layer the quinoa, sautéed kale, and cooked shrimp. Top with halved cherry tomatoes and sliced avocado.
5. Serve: Drizzle with olive oil and lemon juice, and serve with lemon wedges on the side.

This shrimp and kale quinoa bowl is a wholesome and flavorful meal that highlights the nutrition and vibrant flavors of fall. The combination of protein-packed quinoa, tender shrimp, and hearty kale makes it a perfect choice for a satisfying lunch or dinner. This dish is not only delicious but also visually appealing, making it an excellent option for meal prep or entertaining guests. Enjoy the taste of fall while nourishing your body with this delightful bowl!

Shrimp and Sweet Potato Chowder

This shrimp and sweet potato chowder is a creamy, hearty dish that perfectly captures the comforting flavors of fall. The natural sweetness of the sweet potatoes pairs beautifully with succulent shrimp, creating a warm and filling meal. This chowder is not only delicious but also packed with nutrients, making it a great choice for chilly autumn evenings.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 medium sweet potatoes, peeled and diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup corn (fresh or frozen)
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Chopped chives or parsley (for garnish)

Instructions:

1. Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
2. Add sweet potatoes: Stir in the diced sweet potatoes and cook for another 5 minutes, allowing them to soften slightly.
3. Add broth: Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 15-20 minutes or until the sweet potatoes are tender.
4. Blend the chowder (optional): For a creamier texture, you can blend a portion of the chowder using an immersion blender, leaving some chunks for texture.
5. Add corn and shrimp: Stir in the corn, shrimp, and heavy cream. Season with smoked paprika, salt, and pepper. Cook for an additional 5-7 minutes, or until the shrimp are pink and cooked through.
6. Serve: Ladle the chowder into bowls and garnish with chopped chives or parsley.

This shrimp and sweet potato chowder is a delicious way to embrace the flavors of fall while enjoying the health benefits of sweet potatoes and shrimp. The creamy texture and warm spices make it an ideal comfort food for chilly evenings. Serve it with crusty bread for dipping or a side salad for a complete meal. This chowder is sure to warm your heart and satisfy your hunger!

Shrimp and Butternut Squash Stir-Fry

This shrimp and butternut squash stir-fry is a colorful and nutritious dish that highlights the best flavors of fall. The sweetness of the roasted butternut squash complements the savory shrimp and fresh vegetables, creating a balanced and flavorful meal. Quick to prepare, this stir-fry is perfect for busy weeknights when you want something healthy and satisfying.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 cups butternut squash, peeled and diced
• 1 bell pepper (red or yellow), sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Sesame seeds (for garnish)
• Cooked rice or quinoa (for serving)

Instructions:

1. Roast the squash: Preheat the oven to 425°F (220°C). Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and slightly caramelized.
2. Sauté the shrimp: In a large skillet or wok, heat the sesame oil over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant. Add the shrimp and cook for 3-4 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
3. Stir-fry the vegetables: In the same skillet, add the sliced bell pepper and broccoli florets. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
4. Combine everything: Return the cooked shrimp to the skillet and add the roasted butternut squash. Pour in the soy sauce, tossing everything together to combine. Cook for an additional 2-3 minutes to heat through.
5. Serve: Spoon the stir-fry over cooked rice or quinoa and garnish with sesame seeds.

This shrimp and butternut squash stir-fry is a vibrant and healthy dish that showcases the seasonal produce of fall. The combination of shrimp, sweet butternut squash, and colorful vegetables creates a satisfying meal that is quick and easy to prepare. Enjoy this stir-fry as a hearty dinner or meal prep option that will keep you nourished throughout the week. It’s a wonderful way to celebrate the flavors of the season!

Garlic Butter Shrimp with Brussels Sprouts

This garlic butter shrimp with Brussels sprouts is a savory and indulgent dish that highlights the rich flavors of fall. The tender shrimp cooked in a buttery garlic sauce pairs perfectly with roasted Brussels sprouts, creating a delicious combination that is both hearty and satisfying. This recipe is perfect for entertaining or a cozy dinner at home.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 cups Brussels sprouts, halved
• 4 tablespoons butter
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste
• 1 tablespoon fresh lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Roast the Brussels sprouts: Preheat the oven to 400°F (200°C). On a baking sheet, toss the halved Brussels sprouts with 2 tablespoons of melted butter, salt, and pepper. Roast for 20-25 minutes until they are crispy and golden brown.
2. Cook the shrimp: In a large skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and red pepper flakes (if using), cooking for about 1 minute until fragrant.
3. Add the shrimp: Add the shrimp to the skillet and season with salt and pepper. Cook for about 3-4 minutes until the shrimp turn pink and opaque. Drizzle with fresh lemon juice and stir to combine.
4. Combine and serve: Remove the Brussels sprouts from the oven and add them to the skillet with the shrimp. Toss everything together to coat in the garlic butter.
5. Garnish: Serve immediately, garnished with chopped parsley.

This garlic butter shrimp with Brussels sprouts is a rich and flavorful dish that is sure to impress your family and friends. The combination of buttery shrimp and roasted Brussels sprouts creates a comforting and satisfying meal that celebrates the flavors of fall. It’s perfect for a quick weeknight dinner or a special occasion. Pair it with crusty bread or a light salad for a complete meal that is sure to be a hit!

Maple-Glazed Shrimp with Acorn Squash

This maple-glazed shrimp with acorn squash is a delightful dish that captures the essence of fall. The sweet and savory maple glaze enhances the natural sweetness of the shrimp while complementing the roasted acorn squash. This dish is not only visually appealing but also brings together the warm flavors of autumn, making it perfect for a special dinner or holiday gathering.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 medium acorn squash, halved and seeds removed
• 1/4 cup pure maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Prepare the acorn squash: Preheat the oven to 400°F (200°C). Brush the cut sides of the acorn squash with olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 25-30 minutes until tender.
2. Make the glaze: In a small bowl, whisk together the maple syrup, soy sauce, minced garlic, salt, and pepper.
3. Cook the shrimp: In a large skillet over medium heat, add the shrimp and pour the maple glaze over them. Cook for about 3-4 minutes, stirring frequently, until the shrimp turn pink and are cooked through.
4. Serve: Once the acorn squash is done, flip it cut-side up on a plate and spoon the maple-glazed shrimp on top. Garnish with fresh thyme or parsley.

This maple-glazed shrimp with acorn squash is a beautiful and delicious way to celebrate the flavors of fall. The sweet maple glaze adds a wonderful richness that complements the savory shrimp and tender squash. This dish is not only visually stunning but also easy to prepare, making it an excellent choice for entertaining or a cozy family meal. The combination of flavors and textures will surely impress your guests and warm your heart during the cooler months.

Shrimp and Apple Salad with Cider Vinaigrette

This shrimp and apple salad with cider vinaigrette is a fresh and vibrant dish that brings together the best of autumn produce. The sweetness of the apples, paired with the succulent shrimp and crunchy pecans, creates a delightful combination that is both satisfying and refreshing. The cider vinaigrette adds a tangy kick, making this salad a perfect starter or light main course.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 apples (such as Honeycrisp or Granny Smith), thinly sliced
• 4 cups mixed greens (such as arugula, spinach, or spring mix)
• 1/2 cup pecans, toasted
• 1/4 cup dried cranberries
• 1/4 cup feta cheese, crumbled

For the Cider Vinaigrette:

• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Salt and pepper, to taste

Instructions:

1. Make the vinaigrette: In a small bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey, salt, and pepper. Set aside.
2. Cook the shrimp: In a large skillet, heat a drizzle of olive oil over medium heat. Add the shrimp and cook for about 3-4 minutes until they turn pink and are cooked through. Remove from heat and let cool slightly.
3. Assemble the salad: In a large bowl, combine the mixed greens, sliced apples, toasted pecans, dried cranberries, and feta cheese. Add the cooked shrimp on top.
4. Dress the salad: Drizzle the cider vinaigrette over the salad and toss gently to combine.
5. Serve: Serve immediately as a refreshing lunch or dinner option.

This shrimp and apple salad with cider vinaigrette is a delightful way to embrace the flavors of fall while enjoying a light and nutritious meal. The combination of sweet apples, savory shrimp, and crunchy pecans creates a satisfying dish that is perfect for lunch or dinner. The tangy cider vinaigrette adds a bright note that ties all the ingredients together beautifully. This salad is not only delicious but also a fantastic way to showcase seasonal produce in a fresh and exciting way.

Shrimp and Mushroom Risotto

This shrimp and mushroom risotto is a creamy and comforting dish that highlights the rich flavors of fall. The earthy mushrooms paired with succulent shrimp create a delicious and hearty meal that is perfect for cozy evenings. This risotto is a bit more involved but well worth the effort for a truly indulgent dining experience.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1 cup mushrooms, sliced (such as cremini or shiitake)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the broth: In a saucepan, heat the chicken or vegetable broth over low heat to keep it warm.
2. Cook the shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and cook for about 3-4 minutes until they turn pink and are cooked through. Remove from the skillet and set aside.
3. Sauté the vegetables: In the same skillet, add the remaining olive oil and butter. Add the diced onion and minced garlic, cooking until the onion is translucent. Stir in the sliced mushrooms and cook until they are soft.
4. Cook the risotto: Add the Arborio rice to the skillet, stirring to coat the grains with oil. Cook for about 1-2 minutes until the rice is lightly toasted. Pour in the white wine (if using) and cook until it’s mostly absorbed.
5. Add broth gradually: Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding more broth. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
6. Finish the risotto: Once the risotto is cooked, stir in the cooked shrimp, Parmesan cheese, salt, and pepper. Cook for an additional minute to heat through.
7. Serve: Spoon the risotto into bowls and garnish with chopped parsley.

This shrimp and mushroom risotto is a luxurious dish that combines the comforting creaminess of risotto with the earthy flavors of mushrooms and the sweetness of shrimp. It’s perfect for a special dinner or a cozy night in. While it requires some attention during cooking, the reward is a deliciously rich and satisfying meal that captures the essence of fall. Pair it with a glass of white wine for a truly delightful dining experience!

Note: More recipes are coming soon!