28+ Refreshing Spring Shrimp Recipes for Every Occasion

Spring is the perfect time to embrace fresh, light, and vibrant meals that reflect the season’s bounty.

And what better way to celebrate the flavors of spring than with shrimp?

Shrimp is a versatile and quick-cooking protein that pairs beautifully with seasonal ingredients like crisp vegetables, zesty citrus, and aromatic herbs.

Whether you’re hosting a spring dinner party, planning a weekend barbecue, or simply craving something light yet satisfying, shrimp dishes can be the star of your spring menu.

In this collection of 28+ spring shrimp recipes, we’ve rounded up everything from tangy shrimp salads to skewers, pastas, and more.

Each recipe is designed to be fresh, flavorful, and easy to prepare, making it perfect for spring meals.

With these recipes, you’ll be able to delight in the bright, delicious flavors of the season, all while enjoying the satisfying taste of succulent shrimp.

So let’s dive into these vibrant spring-inspired shrimp dishes that are sure to bring sunshine to your table!

28+ Refreshing Spring Shrimp Recipes for Every Occasion

Spring shrimp recipes offer a fantastic way to make the most of the season’s freshest ingredients while enjoying the versatility and deliciousness of shrimp.

Whether you’re preparing a simple shrimp salad for a light lunch or grilling shrimp skewers for a fun evening with friends, these dishes bring a burst of flavor and a touch of elegance to any spring meal.

The best part? They’re quick, easy, and perfect for any occasion, from casual weeknight dinners to special gatherings.

So, get ready to celebrate the joys of spring with these 28+ shrimp recipes that will become your go-to favorites for the season!

Spring Shrimp Pasta with Lemon and Asparagus

This light and flavorful spring shrimp pasta is the perfect dish to welcome the warmer months. The combination of tender shrimp, fresh asparagus, and a bright lemon sauce creates a refreshing and satisfying meal. Ideal for a quick weeknight dinner or a gathering with friends, this dish comes together in just 30 minutes, allowing you to enjoy seasonal ingredients at their best.

Ingredients:

• 8 oz pasta (linguine or spaghetti)
• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, cut into 2-inch pieces
• 2 cloves garlic, minced
• 1 lemon, zest and juice
• 1/4 cup olive oil
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Grated Parmesan cheese for garnish

Instructions:

1. Cook the pasta according to package instructions, reserving 1/2 cup of pasta water. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
3. Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes on each side until pink and cooked through. Remove shrimp from the skillet and set aside.
4. In the same skillet, add the asparagus and cook for 4-5 minutes until tender but still crisp.
5. Add the cooked pasta to the skillet along with the shrimp. Pour in the lemon zest, juice, and reserved pasta water. Toss everything together until well combined.
6. Garnish with fresh parsley and grated Parmesan cheese. Serve immediately.

This Spring Shrimp Pasta with Lemon and Asparagus offers a delightful balance of flavors and textures, making it the perfect dish for those warm spring days. The bright citrusy notes from the lemon pair beautifully with the shrimp, while the asparagus adds a fresh crunch. The light olive oil sauce allows the natural flavors to shine without being overwhelming, offering a satisfying yet light meal that captures the essence of spring.

Garlic Butter Shrimp and Spring Vegetable Skewers

Garlic Butter Shrimp and Spring Vegetable Skewers are a delicious and visually stunning dish that highlights the fresh vegetables of the season. The shrimp is coated in a garlic butter sauce, then skewered with a colorful mix of spring veggies like bell peppers, zucchini, and cherry tomatoes. Perfect for grilling or baking, these skewers make a wonderful appetizer or main course for any spring gathering.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 zucchini, cut into chunks
• 1 bell pepper, cut into chunks
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1/4 cup melted butter
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp paprika
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat the grill to medium-high heat (or preheat the oven to 400°F if baking).
2. In a small bowl, combine melted butter, garlic, oregano, paprika, salt, and pepper. Toss the shrimp in the garlic butter mixture until evenly coated.
3. Thread the shrimp, zucchini, bell pepper, and cherry tomatoes onto skewers, alternating between the vegetables and shrimp.
4. Grill the skewers for 3-4 minutes on each side, or bake them in the oven for 10-12 minutes, until the shrimp are cooked through and the vegetables are tender.
5. Serve the skewers with lemon wedges for an extra burst of citrus.

Garlic Butter Shrimp and Spring Vegetable Skewers are not only easy to make but are also bursting with vibrant colors and fresh spring flavors. The shrimp’s richness from the garlic butter contrasts perfectly with the lightness of the vegetables, making each bite a satisfying experience. Whether grilled or baked, these skewers are perfect for a family dinner or outdoor barbecue, showcasing the delicious tastes of the season.

Spring Shrimp Salad with Avocado and Cucumber

This fresh and light Spring Shrimp Salad with Avocado and Cucumber is the epitome of spring dining. The crispness of cucumber, the creaminess of avocado, and the sweetness of shrimp come together in a simple yet elegant salad. Topped with a tangy lemon vinaigrette, this salad is both refreshing and nutritious, making it the perfect dish for a light lunch or a side to a larger meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 avocado, diced
• 1 cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• 1 tbsp white wine vinegar
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a skillet, heat olive oil over medium heat. Season the shrimp with salt and pepper and cook for 2-3 minutes on each side until pink and cooked through. Remove from heat and set aside to cool.
2. In a large bowl, combine the avocado, cucumber, red onion, and cilantro.
3. Add the cooled shrimp to the bowl and toss gently to combine.
4. In a small bowl, whisk together the olive oil, vinegar, lemon juice, salt, and pepper. Drizzle over the salad and toss gently again to coat.
5. Serve immediately as a refreshing and light meal.

The Spring Shrimp Salad with Avocado and Cucumber is a perfect dish to enjoy on a warm spring day. The crisp cucumber and creamy avocado provide a refreshing base for the tender shrimp, while the citrusy vinaigrette adds just the right amount of tang. This salad is not only healthy but also quick to prepare, making it an excellent option for a light meal or a refreshing side dish.

Spring Shrimp Tacos with Mango Salsa

These vibrant and zesty Spring Shrimp Tacos with Mango Salsa bring a burst of flavor to any meal. The sweet and spicy mango salsa pairs perfectly with the juicy, tender shrimp, making these tacos an unforgettable dish for spring. Quick to prepare, fresh, and full of texture, these tacos are a fun way to enjoy seafood and are great for any occasion, whether it’s taco night or a casual spring gathering.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 8 small corn tortillas
• 1 mango, peeled and diced
• 1/2 red onion, finely chopped
• 1/2 red bell pepper, diced
• 1 jalapeno, minced (optional for heat)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. In a small bowl, combine the diced mango, onion, bell pepper, jalapeno, cilantro, and lime juice to make the salsa. Stir gently and set aside.
2. In a bowl, toss the shrimp with chili powder, garlic powder, salt, and pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through.
4. Warm the tortillas in a dry skillet for about 30 seconds on each side.
5. Assemble the tacos by placing a few shrimp in each tortilla and topping with the mango salsa.
6. Serve immediately with extra lime wedges on the side.

These Spring Shrimp Tacos with Mango Salsa are the perfect dish for anyone looking to enjoy the refreshing flavors of spring. The sweetness of the mango salsa balances out the spices from the shrimp, while the freshness of cilantro and lime adds a lovely finishing touch. Whether served at a backyard party or a casual dinner, these tacos bring a burst of color and flavor that will leave everyone craving more.

Shrimp and Spring Greens Salad with Balsamic Vinaigrette

For a light, healthy, and delicious spring meal, this Shrimp and Spring Greens Salad with Balsamic Vinaigrette is a perfect choice. Packed with seasonal greens like arugula and spinach, tender shrimp, and a rich balsamic dressing, this salad offers both freshness and depth of flavor. It’s quick to prepare and makes for an excellent lunch or a satisfying side dish for a more elaborate dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 cups mixed spring greens (arugula, spinach, and baby kale)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted pine nuts
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. In a skillet, heat 1 tablespoon of olive oil over medium heat. Season the shrimp with salt and pepper and cook for 2-3 minutes on each side until pink and cooked through. Remove from heat and set aside.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
3. In a large bowl, toss the spring greens, cherry tomatoes, red onion, goat cheese, and pine nuts.
4. Top the salad with the cooked shrimp and drizzle the balsamic vinaigrette over the top.
5. Serve immediately, garnished with extra pine nuts or cheese if desired.

This Shrimp and Spring Greens Salad with Balsamic Vinaigrette is the ideal light meal that still satisfies. The shrimp adds a protein-packed element to the fresh greens, while the tangy balsamic dressing and creamy goat cheese bring depth and richness. The toasted pine nuts provide a nice crunch, making each bite a perfect balance of flavors. This salad is ideal for enjoying on a sunny afternoon or as part of a spring feast with family and friends.

Shrimp and Pea Risotto

This Shrimp and Pea Risotto is a creamy, comforting dish that takes advantage of the sweet flavors of spring peas and succulent shrimp. With the richness of butter and Parmesan cheese, this risotto becomes a luxurious, satisfying meal. Perfect for a special dinner or a celebratory occasion, this dish is a great way to enjoy spring’s seasonal ingredients in a warming, indulgent format.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 1/2 cups Arborio rice
• 1 cup peas (fresh or frozen)
• 4 cups chicken or vegetable broth
• 1/2 cup dry white wine
• 1/2 cup Parmesan cheese, grated
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large saucepan, heat the olive oil and butter over medium heat. Add the onion and garlic, cooking for 2-3 minutes until softened.
2. Add the Arborio rice and stir for 1-2 minutes to toast the rice.
3. Pour in the white wine and cook until absorbed. Begin adding the broth, one ladleful at a time, stirring frequently, allowing the liquid to absorb before adding more. Continue this process until the rice is creamy and cooked through (about 18-20 minutes).
4. In a separate pan, cook the shrimp with a little olive oil, salt, and pepper for 2-3 minutes on each side until pink and cooked through. Add the shrimp to the risotto.
5. In the final 5 minutes of cooking the risotto, add the peas to warm through.
6. Stir in the Parmesan cheese and season with salt and pepper to taste.
7. Garnish with fresh parsley and serve immediately.

Shrimp and Pea Risotto is a truly indulgent spring dish that combines comfort with fresh seasonal flavors. The creamy risotto base complements the delicate sweetness of shrimp and peas, while the Parmesan cheese adds richness and depth. This dish is perfect for a cozy evening or when you want to impress guests with a dish that’s both elegant and satisfying. Each bite is a perfect balance of creamy texture and fresh spring flavors.

Spicy Shrimp Spring Rolls with Peanut Dipping Sauce

These Spicy Shrimp Spring Rolls are a refreshing and flavorful way to enjoy shrimp, wrapped in rice paper with crisp veggies and fresh herbs. Paired with a creamy peanut dipping sauce, they’re perfect as a light appetizer or a fun meal to share with friends and family. The combination of heat from the shrimp, crunch from the veggies, and the richness of the peanut sauce makes these spring rolls a must-try this season.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 8-10 rice paper wrappers
• 1/2 cup shredded carrots
• 1/2 cucumber, julienned
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1 tbsp olive oil
• 1 tbsp sriracha sauce (optional for heat)
• 1 tbsp soy sauce
• Salt and pepper to taste

For the Peanut Dipping Sauce:

• 1/4 cup peanut butter
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 2 tbsp water (to thin out the sauce)
• 1/2 tsp chili flakes (optional)

Instructions:

1. Heat the olive oil in a skillet over medium-high heat. Season the shrimp with salt, pepper, and sriracha sauce. Cook for 2-3 minutes on each side until pink and cooked through. Remove from heat and set aside.
2. Prepare a shallow dish with warm water. Dip one rice paper wrapper at a time into the water for about 5 seconds, then lay it flat on a clean surface.
3. Arrange a few shrimp, shredded carrots, cucumber, cilantro, and mint in the center of the rice paper wrapper.
4. Carefully fold in the sides of the rice paper, then roll it tightly from the bottom up, enclosing the filling inside.
5. For the dipping sauce, whisk together peanut butter, soy sauce, rice vinegar, honey, and water until smooth. Add chili flakes for heat, if desired.
6. Serve the spring rolls immediately with the peanut dipping sauce on the side.

These Spicy Shrimp Spring Rolls with Peanut Dipping Sauce are the perfect blend of crunchy, spicy, and creamy textures. The shrimp adds a satisfying bite, while the fresh herbs and vegetables bring a light, refreshing contrast. Paired with a rich, tangy peanut dipping sauce, these spring rolls are an ideal choice for a healthy, flavorful snack or appetizer. They also offer a fun and interactive dining experience that’s sure to be a hit at any gathering.

Shrimp and Spring Vegetable Stir-Fry

This Shrimp and Spring Vegetable Stir-Fry is a quick and healthy meal packed with vibrant vegetables and tender shrimp. The dish combines seasonal favorites like snow peas, bell peppers, and broccoli in a savory stir-fry sauce made from soy sauce, ginger, and garlic. It’s a well-rounded dish that’s light but filling, and it’s ready in under 30 minutes, making it perfect for a busy spring weeknight.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cup snow peas, trimmed
• 1 bell pepper, thinly sliced
• 1/2 cup broccoli florets
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1/4 cup soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tbsp sesame seeds (optional)
• Cooked rice, for serving

Instructions:

1. In a small bowl, mix together the soy sauce, honey, rice vinegar, and sesame oil to make the stir-fry sauce. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove shrimp from the pan and set aside.
3. In the same pan, add a bit more oil if needed, then sauté the garlic, ginger, onion, bell pepper, snow peas, and broccoli for 4-5 minutes until the vegetables are tender-crisp.
4. Return the shrimp to the pan and pour in the stir-fry sauce. Toss everything together until well coated and heated through.
5. Serve over a bed of rice and garnish with sesame seeds, if desired.

The Shrimp and Spring Vegetable Stir-Fry is a simple yet flavorful dish that brings out the best of seasonal produce. The savory stir-fry sauce, with its balance of soy, honey, and sesame oil, complements the sweetness of the shrimp and the crunch of the vegetables. This dish is not only quick and easy but also healthy and satisfying, making it a perfect option for busy weeknights when you need something delicious and nutritious in a flash.

Lemon Garlic Shrimp and Asparagus Risotto

This Lemon Garlic Shrimp and Asparagus Risotto is a creamy, comforting dish that combines the brightness of lemon and the richness of Parmesan with succulent shrimp and fresh asparagus. It’s the ultimate spring comfort food, offering a perfect blend of flavors and textures. Though it takes a little patience to prepare, the end result is worth the effort, making this dish a showstopper for dinner parties or special occasions.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cup Arborio rice
• 1 bunch asparagus, cut into 1-inch pieces
• 4 cups chicken or vegetable broth
• 1/2 cup white wine
• 1/2 cup Parmesan cheese, grated
• 2 tbsp olive oil
• 2 tbsp butter
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a saucepan, keep the chicken or vegetable broth warm over low heat.
2. Heat olive oil in a large skillet over medium-high heat. Add the shrimp, seasoning with salt, pepper, and minced garlic. Cook for 2-3 minutes per side until pink and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add butter and sauté the asparagus for 3-4 minutes until tender but still crisp. Remove and set aside.
4. In a separate large pan, heat some olive oil over medium heat. Add the Arborio rice and cook, stirring, for 1-2 minutes to toast the rice.
5. Add the white wine to the rice and cook until absorbed. Gradually add the warm broth, one ladleful at a time, stirring constantly, allowing the liquid to absorb before adding more. Continue until the rice is tender and creamy, about 18-20 minutes.
6. Stir in the cooked shrimp, asparagus, lemon juice, lemon zest, and Parmesan cheese. Adjust seasoning with salt and pepper as needed.
7. Serve immediately, garnished with extra Parmesan if desired.

Lemon Garlic Shrimp and Asparagus Risotto is a decadent and satisfying dish that makes the most of fresh spring ingredients. The creamy risotto provides a luxurious base for the tender shrimp and crisp asparagus, while the lemon adds a refreshing brightness. The Parmesan ties it all together, creating a rich and comforting meal that’s perfect for any special occasion or a relaxing dinner at home. Every bite is a beautiful balance of creamy, savory, and citrusy goodness.

Shrimp and Mango Spring Rolls with Sweet Chili Sauce

These Shrimp and Mango Spring Rolls bring together the sweetness of ripe mangoes, the delicate crunch of fresh vegetables, and the savory goodness of shrimp, all wrapped in soft rice paper. The sweet chili sauce adds a kick of flavor to every bite, making these spring rolls a perfect balance of sweet, savory, and spicy. They’re ideal as a light lunch, snack, or appetizer and are full of fresh spring flavors.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 mango, peeled and julienned
• 1/2 cup shredded carrots
• 1/2 cucumber, julienned
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 8-10 rice paper wrappers
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• Salt and pepper to taste

For the Sweet Chili Sauce:

• 1/4 cup sweet chili sauce
• 1 tablespoon lime juice
• 1 teaspoon soy sauce
• 1 teaspoon fresh ginger, grated

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the shrimp with salt, pepper, and soy sauce. Cook the shrimp for 2-3 minutes on each side until pink and cooked through. Remove from heat and set aside.
2. Prepare a shallow dish with warm water. Dip one rice paper wrapper at a time into the water for about 5 seconds, then lay it flat on a clean surface.
3. Arrange a few shrimp, mango, shredded carrots, cucumber, cilantro, and mint in the center of the rice paper.
4. Carefully fold in the sides of the rice paper, then roll it tightly from the bottom up, enclosing the filling inside.
5. For the dipping sauce, whisk together sweet chili sauce, lime juice, soy sauce, and grated ginger until smooth.
6. Serve the spring rolls immediately with the sweet chili sauce on the side for dipping.

These Shrimp and Mango Spring Rolls with Sweet Chili Sauce are bursting with bright, fresh flavors. The sweetness of the mango combined with the savory shrimp and fresh herbs creates a delightful contrast, while the sweet chili sauce adds the perfect amount of spice. These spring rolls are not only delicious but also incredibly versatile, making them a perfect choice for a light lunch, appetizer, or snack during the spring and summer months.

Grilled Shrimp and Asparagus Salad with Lemon Vinaigrette

This Grilled Shrimp and Asparagus Salad is a light yet filling dish perfect for a warm spring day. The grilled shrimp adds a smoky, savory flavor, while the tender asparagus provides a fresh, earthy crunch. Tossed in a zesty lemon vinaigrette, this salad is a refreshing and healthy option that works wonderfully as a main course or a side dish. The lemon vinaigrette elevates the flavors, making every bite bright and vibrant.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• Salt and pepper to taste
• 2 cups mixed greens (such as arugula, spinach, and baby kale)
• 1/4 cup crumbled feta cheese (optional)

For the Lemon Vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Toss the shrimp and asparagus with olive oil, lemon juice, lemon zest, salt, and pepper.
2. Grill the shrimp for 2-3 minutes on each side until pink and cooked through. Grill the asparagus for about 4-5 minutes until tender and lightly charred.
3. While the shrimp and asparagus are grilling, whisk together the ingredients for the lemon vinaigrette in a small bowl until well combined.
4. Once grilled, toss the shrimp and asparagus with the mixed greens. Drizzle the lemon vinaigrette over the salad and toss to coat evenly.
5. Top with crumbled feta cheese if desired, and serve immediately.

The Grilled Shrimp and Asparagus Salad with Lemon Vinaigrette is a perfect spring dish that is light, fresh, and packed with flavor. The smoky grilled shrimp paired with the crisp asparagus creates a satisfying contrast, while the tangy lemon vinaigrette ties everything together. It’s a nutritious and delicious meal that’s quick to prepare and perfect for a healthy lunch or dinner on a sunny spring day.

Shrimp and Avocado Toast with Cilantro Lime Dressing

Shrimp and Avocado Toast is a modern twist on the classic avocado toast, perfect for a quick breakfast, brunch, or lunch. The creamy avocado, paired with seasoned shrimp and a drizzle of tangy cilantro lime dressing, creates a mouthwatering combination that’s fresh, flavorful, and satisfying. This dish is an excellent source of healthy fats, protein, and springtime flavors, and it’s easy to prepare in under 15 minutes.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 slices of whole-grain bread (or your preferred bread)
• 1 ripe avocado, mashed
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

For the Cilantro Lime Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon honey
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the shrimp with chili powder, salt, and pepper. Cook the shrimp for 2-3 minutes per side until they’re pink and cooked through.
2. While the shrimp cooks, toast the bread slices in a toaster or on a grill pan until golden and crispy.
3. For the cilantro lime dressing, whisk together olive oil, lime juice, honey, cilantro, salt, and pepper until well combined.
4. Spread mashed avocado generously over each slice of toast. Top with cooked shrimp and drizzle with the cilantro lime dressing.
5. Garnish with fresh cilantro leaves, and serve immediately.

Shrimp and Avocado Toast with Cilantro Lime Dressing is a flavorful and satisfying dish that perfectly captures the essence of spring. The creamy avocado complements the savory shrimp, while the cilantro lime dressing adds a refreshing zing. This dish is quick, easy to prepare, and ideal for a healthy breakfast or lunch. It’s a perfect combination of creamy, zesty, and savory, offering a light but filling meal that’s full of fresh flavors.

Shrimp and Cucumber Spring Rolls with Peanut Dipping Sauce

These Shrimp and Cucumber Spring Rolls are a perfect blend of refreshing and savory flavors, wrapped in delicate rice paper. With crisp cucumber, tender shrimp, and fresh herbs, each bite feels like a burst of spring. Paired with a rich, creamy peanut dipping sauce, these spring rolls make for a delicious appetizer, snack, or light meal. They’re easy to make and customizable, making them a great addition to any spring gathering.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cucumber, julienned
• 1/2 cup shredded carrots
• 1/4 cup fresh mint leaves
• 1/4 cup fresh basil leaves
• 8-10 rice paper wrappers
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Peanut Dipping Sauce:

• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1 teaspoon grated ginger
• 1-2 tablespoons water (to adjust consistency)

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the shrimp with salt and pepper. Cook the shrimp for about 2-3 minutes on each side until they’re pink and cooked through. Set aside to cool.
2. Fill a shallow dish with warm water and dip the rice paper wrappers one at a time for about 5 seconds, then place on a clean surface.
3. Layer shrimp, cucumber, shredded carrots, and fresh herbs in the center of the rice paper.
4. Carefully fold in the sides and roll tightly from the bottom up, making sure the filling is secure inside.
5. For the peanut dipping sauce, whisk together peanut butter, soy sauce, honey, lime juice, ginger, and water until smooth and creamy.
6. Serve the spring rolls immediately with the peanut dipping sauce on the side.

Shrimp and Cucumber Spring Rolls with Peanut Dipping Sauce are a vibrant, fresh, and flavorful dish that’s perfect for a light lunch or appetizer. The crunchy cucumber and shrimp pair wonderfully with the creamy peanut sauce, offering a delightful contrast of textures and tastes. These spring rolls are not only healthy but also quick and easy to make, ensuring a satisfying and delicious bite every time. Perfect for any spring gathering, they’re sure to impress your guests.

Shrimp and Spinach Stuffed Portobello Mushrooms

Shrimp and Spinach Stuffed Portobello Mushrooms are a savory, low-carb dish that’s perfect for a spring dinner or appetizer. The earthy flavor of the portobello mushroom caps complements the tender shrimp and fresh spinach filling. Topped with melted cheese and baked until golden, this dish is both elegant and satisfying. The combination of shrimp, spinach, and mushrooms makes for a rich yet healthy meal that’s light on the stomach but full of flavor.

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 1 lb shrimp, peeled and deveined, chopped
• 2 cups fresh spinach, chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup mozzarella cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
2. Heat olive oil in a skillet over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
3. Add chopped shrimp to the skillet and cook for 3-4 minutes, until pink and cooked through. Remove from heat.
4. Add spinach to the skillet and cook for another 2 minutes until wilted. Season with salt and pepper to taste.
5. Place the mushroom caps on the prepared baking sheet. Spoon the shrimp and spinach mixture evenly into each mushroom cap.
6. Top each mushroom with a sprinkle of Parmesan and mozzarella cheese.
7. Bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and golden.
8. Garnish with fresh parsley before serving.

Shrimp and Spinach Stuffed Portobello Mushrooms are a delicious and nutritious option for any meal. The combination of succulent shrimp, tender spinach, and earthy mushrooms is made even better with the addition of melted cheese. This dish is perfect for a light dinner or as an appetizer for a spring gathering. It’s a healthy, low-carb option that doesn’t skimp on flavor, offering a wonderful balance of savory and fresh elements.

Shrimp and Sweet Potato Skillet

The Shrimp and Sweet Potato Skillet is a one-pan dish that combines the natural sweetness of roasted sweet potatoes with the savory flavor of shrimp. This easy recipe is loaded with nutritious ingredients, including bell peppers, onions, and spinach, making it a perfect choice for a quick weeknight meal. The seasoning brings out the best of each ingredient, and the shrimp adds a nice touch of protein, making this skillet meal both filling and satisfying.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 medium sweet potatoes, peeled and cubed
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 2 cups fresh spinach
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with 1 tablespoon of olive oil, smoked paprika, cumin, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and golden.
2. While the sweet potatoes roast, heat the remaining olive oil in a large skillet over medium-high heat. Add the garlic, bell pepper, and onion, and sauté for 5 minutes until softened.
3. Add the shrimp to the skillet and cook for 3-4 minutes on each side until pink and cooked through.
4. Once the sweet potatoes are done, add them to the skillet with the shrimp and vegetables. Stir in the fresh spinach and cook for another 2 minutes until wilted.
5. Adjust seasoning with salt and pepper to taste, then serve hot.

Shrimp and Sweet Potato Skillet is a wonderfully satisfying dish that combines the earthy sweetness of roasted sweet potatoes with the protein-packed shrimp. It’s a quick, healthy meal that’s full of flavor and perfect for a busy spring evening. The addition of fresh spinach and bell peppers adds color and nutrients, making this skillet a complete meal that’s both nutritious and delicious. Whether for a family dinner or a quick solo meal, this dish is sure to please.

Shrimp and Mango Salad with Lime Dressing

This Shrimp and Mango Salad is a vibrant and refreshing dish that combines the sweetness of ripe mango with the savory flavor of shrimp. The fresh ingredients—crisp greens, creamy avocado, and zesty lime dressing—come together in perfect harmony for a light, healthy, and colorful spring meal. The tangy lime dressing adds the perfect finishing touch to this tropical-inspired salad, making it an excellent choice for a light lunch or a springtime dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 ripe mangos, peeled and diced
• 1 avocado, diced
• 2 cups mixed greens (arugula, spinach, or lettuce)
• 1/4 red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Lime Dressing:

• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season the shrimp with salt and pepper, then cook for 2-3 minutes on each side until they are pink and cooked through. Remove from the skillet and set aside.
2. In a large bowl, combine mixed greens, diced mango, avocado, and red onion.
3. In a small bowl, whisk together lime juice, olive oil, honey, Dijon mustard, salt, and pepper for the dressing.
4. Add the cooked shrimp to the salad, then pour the dressing over the top. Toss gently to combine, ensuring all ingredients are coated.
5. Garnish with fresh cilantro before serving.

Shrimp and Mango Salad with Lime Dressing is a light, refreshing, and flavorful dish that screams spring. The sweetness of mango and avocado pairs beautifully with the savory shrimp and zesty lime dressing, creating a perfect balance of flavors. This salad is not only delicious but also packed with nutrients, making it a great option for a healthy lunch or dinner. It’s quick to prepare and perfect for those warmer days when you want a dish that feels both fresh and satisfying.

Shrimp and Asparagus Risotto

Shrimp and Asparagus Risotto is a creamy, comforting dish that combines the delicate flavors of shrimp and fresh asparagus with the richness of a traditional risotto. The creamy texture of the risotto pairs wonderfully with the slight crunch of asparagus and tender shrimp, creating a dish that feels both indulgent and fresh. This recipe is a perfect way to celebrate the season’s fresh produce while enjoying a classic Italian comfort food with a spring twist.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 1/2 cups Arborio rice
• 4 cups chicken or vegetable broth
• 1/2 cup dry white wine
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until softened and fragrant.
2. Add the Arborio rice to the skillet and cook, stirring constantly, for 2 minutes until the rice is lightly toasted.
3. Pour in the white wine and stir until it’s mostly absorbed by the rice.
4. In a separate pot, keep the broth warm over low heat. Gradually add the warm broth to the rice, one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Continue this process until the rice is creamy and tender (about 20 minutes).
5. Meanwhile, cook the shrimp in a separate skillet over medium heat with a bit of olive oil until pink and cooked through, about 3-4 minutes. Set aside.
6. In the same skillet, sauté the asparagus for 3-4 minutes until tender but still slightly crisp. Add salt and pepper to taste.
7. Once the risotto is creamy and cooked through, stir in the Parmesan cheese and season with salt and pepper.
8. Fold in the shrimp and asparagus, mixing gently to combine.
9. Serve the risotto in bowls, garnished with fresh parsley.

Shrimp and Asparagus Risotto is a luxurious and satisfying dish that’s perfect for a spring evening. The creamy risotto provides a rich base for the tender shrimp and crisp asparagus, while the addition of Parmesan cheese brings everything together in a flavorful way. This dish is a beautiful blend of comfort and freshness, making it ideal for celebrating the season’s best produce. It’s a great choice for a date night or dinner party, offering a touch of elegance that’s sure to impress.

Shrimp and Avocado Tacos with Mango Salsa

Shrimp and Avocado Tacos with Mango Salsa are a vibrant and flavorful spring dish, perfect for a fun and fresh taco night. The shrimp is seasoned with a zesty spice blend and cooked to perfection, then paired with creamy avocado slices and topped with a sweet and tangy mango salsa. These tacos are a delightful balance of savory, sweet, and creamy, making them a must-try for taco enthusiasts looking to celebrate the season with a twist on a classic dish.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 8 small corn or flour tortillas
• 1 avocado, sliced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

For the Mango Salsa:

• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 jalapeño, diced (optional)
• 1 tablespoon lime juice
• Salt to taste

Instructions:

1. In a small bowl, combine chili powder, cumin, salt, and pepper. Season the shrimp with this spice mixture.
2. Heat olive oil in a skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side until pink and cooked through. Remove from heat.
3. In a small bowl, combine mango, red onion, cilantro, jalapeño (if using), lime juice, and a pinch of salt to make the mango salsa.
4. Warm the tortillas in a skillet or microwave.
5. To assemble the tacos, place a few shrimp on each tortilla, followed by slices of avocado and a spoonful of mango salsa.
6. Serve immediately, garnished with extra cilantro if desired.

Shrimp and Avocado Tacos with Mango Salsa are a fresh, delicious, and fun meal that’s perfect for spring. The combination of seasoned shrimp, creamy avocado, and vibrant mango salsa creates a delightful taco experience that’s full of flavor and texture. These tacos are a great option for a casual dinner or a spring gathering, offering a healthy yet indulgent dish that everyone will love. The sweet and savory balance makes them a crowd-pleaser, while the easy preparation ensures you’ll enjoy them in no time.

Garlic Butter Shrimp with Asparagus

Garlic Butter Shrimp with Asparagus is a deliciously simple and quick spring recipe that combines the richness of garlic butter with tender shrimp and crisp asparagus. The creamy, garlicky sauce elevates the natural flavors of the shrimp and asparagus, creating a dish that’s both comforting and fresh. It’s the perfect choice for a weeknight dinner or a light but satisfying meal when you’re craving something savory and flavorful.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 tablespoons butter
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• 1 tablespoon olive oil

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the asparagus and cook for 3-4 minutes until tender yet crisp. Remove the asparagus from the skillet and set aside.
2. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through. Season with salt and pepper to taste.
4. Return the asparagus to the skillet and add the lemon juice. Stir gently to combine everything.
5. Remove from heat, garnish with fresh parsley, and serve immediately.

Garlic Butter Shrimp with Asparagus is a wonderfully rich and satisfying dish that highlights the best of spring produce. The buttery garlic sauce ties together the delicate shrimp and the crisp asparagus, creating a balance of flavors that’s perfect for a spring meal. It’s quick, easy, and packed with flavor, making it a great choice for busy weeknights or casual gatherings. This dish is both comforting and light, making it a fantastic way to enjoy the season’s freshest ingredients.

Shrimp Spring Rolls with Peanut Dipping Sauce

Shrimp Spring Rolls with Peanut Dipping Sauce are light, refreshing, and packed with vibrant flavors. The shrimp is wrapped in rice paper along with crisp veggies, fresh herbs, and a touch of vermicelli noodles, creating a delightful bite. The peanut dipping sauce adds an extra layer of richness and umami, making these spring rolls the perfect appetizer or light meal for a springtime gathering. They’re easy to make and customizable, allowing you to experiment with your favorite fillings.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 12 rice paper wrappers
• 1 cup cooked vermicelli noodles
• 1 cup shredded carrots
• 1 cucumber, julienned
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Peanut Dipping Sauce:

• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• Water to thin the sauce

Instructions:

1. Cook the shrimp in a skillet with olive oil, seasoning with salt and pepper, for 2-3 minutes on each side until pink and fully cooked. Set aside to cool.
2. Prepare the peanut dipping sauce by whisking together peanut butter, soy sauce, honey, rice vinegar, sesame oil, and garlic in a bowl. Add water to thin to your desired consistency.
3. Fill a shallow bowl with warm water. Dip one rice paper wrapper into the water for 5-10 seconds, then lay it flat on a clean surface.
4. Place a few shrimp, some vermicelli noodles, shredded carrots, cucumber, mint, and cilantro in the center of the rice paper.
5. Fold the sides of the rice paper over the filling and then roll it tightly to form a spring roll. Repeat with the remaining wrappers and fillings.
6. Serve the spring rolls with the peanut dipping sauce.

Shrimp Spring Rolls with Peanut Dipping Sauce are the perfect appetizer or light meal to celebrate spring. These rolls are filled with fresh ingredients and offer a burst of flavors with each bite, complemented perfectly by the rich, savory peanut sauce. They are not only delicious but also customizable, making them an ideal choice for any gathering. Whether served as a light lunch, appetizer, or snack, these spring rolls will definitely be a crowd favorite.

Spicy Shrimp and Pineapple Skewers

Spicy Shrimp and Pineapple Skewers offer the perfect combination of smoky, spicy shrimp paired with sweet, juicy pineapple. The contrasting flavors of heat and sweetness are enhanced by a tangy marinade, making these skewers a fantastic choice for grilling or a backyard cookout. This dish is fresh, vibrant, and bursting with tropical flavors, perfect for enjoying the warmth of the spring season.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 small pineapple, peeled and cut into chunks
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/4 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a bowl, mix olive oil, soy sauce, lime juice, chili powder, cayenne pepper, paprika, salt, and pepper to create the marinade.
2. Add the shrimp to the marinade and toss to coat. Let it sit in the fridge for 15-20 minutes to marinate.
3. Preheat the grill to medium-high heat. Thread the shrimp and pineapple chunks onto skewers, alternating between the two.
4. Grill the skewers for 2-3 minutes on each side, until the shrimp are cooked through and slightly charred.
5. Remove from the grill and garnish with fresh cilantro before serving.

Spicy Shrimp and Pineapple Skewers are a vibrant and flavorful dish that’s perfect for any outdoor gathering. The combination of spicy shrimp and sweet pineapple creates an irresistible contrast, making every bite a little bit of paradise. This recipe is perfect for grilling season, and the tropical flavors bring a refreshing touch to your spring meals. Whether served as a main dish or appetizer, these skewers are sure to impress and satisfy your guests with their bold flavors.

Note: More recipes are coming soon!