24+ Easy and Delicious Summer Shrimp Recipes to Spice Up Your Menu

As the warm weather rolls in and the sun stays out longer, it’s time to embrace the joys of summer dining.

And what better way to enjoy the season than with the light, fresh, and flavorful taste of shrimp?

Shrimp is one of the most versatile seafood options out there, offering a quick cook time and the ability to be paired with a variety of delicious ingredients.

Whether you’re grilling, sautéing, or preparing a chilled seafood salad, shrimp can elevate any summer meal.

In this blog, we’ve compiled a list of 24+ summer shrimp recipes that will keep your taste buds delighted all season long.

From light appetizers to hearty main dishes, these shrimp recipes are easy to make and perfect for any summer occasion.

Get ready to indulge in the best summer shrimp dishes that are both refreshing and packed with vibrant flavors.

24+ Easy and Delicious Summer Shrimp Recipes to Spice Up Your Menu

With these 24+ summer shrimp recipes, you now have an endless supply of inspiration for your summer meals.

Whether you’re hosting a backyard BBQ, enjoying a cozy meal by the beach, or simply want to add a flavorful twist to your weeknight dinners, these shrimp dishes are perfect for any occasion.

Light, healthy, and bursting with fresh ingredients, shrimp is the ultimate summer protein.

So, get your shrimp ready and start cooking up some delicious, sun-soaked recipes that will have everyone asking for seconds!

Don’t forget to experiment with your favorite herbs, spices, and sides to customize each recipe to your taste.

With shrimp at the center of your summer meals, you’re guaranteed to enjoy every bite.

Garlic Butter Shrimp with Lemon and Parsley

This refreshing and savory shrimp dish is perfect for those hot summer days when you want a light yet flavorful meal.

The combination of garlic butter and lemon adds a zesty richness that complements the shrimp’s natural sweetness. The fresh parsley brings a burst of color and freshness to this delightful dish.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove them from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant.
4. Add the lemon zest and juice to the skillet, stirring to combine. Season with salt and pepper to taste.
5. Return the shrimp to the skillet and toss them in the garlic butter sauce until well coated.
6. Garnish with fresh parsley before serving.

This dish is quick, simple, and absolutely packed with flavor. The bright lemon and garlic-infused butter elevate the shrimp, making it a fantastic option for a summer appetizer or light main course. Pair it with a crisp white wine or serve it over pasta for an even more filling meal.

The fresh parsley garnish adds not only color but also a touch of herby freshness, making each bite irresistible.

Shrimp Tacos with Mango Salsa

Bursting with tropical flavors, these shrimp tacos are a summer favorite that combines succulent shrimp with a vibrant mango salsa.

The sweet and spicy salsa balances the shrimp’s natural flavor, creating a refreshing and satisfying meal that’s perfect for warm weather.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 8 small corn tortillas
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1 ripe mango, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 jalapeño, diced (optional)
• Juice of 1 lime
• 1 tbsp honey
• Sour cream (optional, for garnish)

Instructions:

1. In a small bowl, mix the chili powder, cumin, paprika, salt, and pepper.
2. Toss the shrimp with olive oil and the spice mixture until evenly coated.
3. Heat a skillet over medium heat and cook the shrimp for 2-3 minutes per side, until they are pink and cooked through.
4. In a separate bowl, combine the mango, red onion, cilantro, jalapeño (if using), lime juice, and honey. Stir to combine and set aside.
5. Warm the tortillas in a dry skillet for about 1 minute per side.
6. Assemble the tacos by placing a few shrimp in each tortilla, topping with the mango salsa, and finishing with a dollop of sour cream, if desired.

These shrimp tacos are a burst of fresh, tropical flavors that scream summer! The juicy, spicy shrimp combined with the sweet and tangy mango salsa creates a perfect balance of tastes. The warm tortillas wrap everything up in a soft, comforting bite.

These tacos are great for a casual summer gathering or a light dinner. You can even prepare the salsa ahead of time for added convenience.

Shrimp and Avocado Salad with Cilantro Lime Dressing

This light and vibrant salad is an ideal choice for those hot summer days when you want something cool and refreshing.

The creamy avocado complements the perfectly cooked shrimp, and the cilantro lime dressing ties everything together with a zesty finish. It’s healthy, satisfying, and bursting with flavor.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 4 cups mixed greens (such as arugula or spinach)
• 1 tbsp olive oil
• Salt and pepper, to taste

For the dressing:

• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 1 tbsp olive oil
• 1 tsp honey
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the shrimp with salt and pepper, and cook for 2-3 minutes per side, until pink and cooked through.
2. In a small bowl, whisk together the ingredients for the dressing—cilantro, lime juice, olive oil, honey, salt, and pepper.
3. In a large bowl, toss the mixed greens, cucumber, tomatoes, and red onion.
4. Add the cooked shrimp and diced avocado to the salad.
5. Drizzle the cilantro lime dressing over the salad and toss gently to combine.

This salad is a perfect meal for a warm summer day. The creamy avocado and sweet shrimp create a delightful contrast, while the cilantro lime dressing adds an irresistible tangy kick. It’s fresh, healthy, and packed with nutrients—ideal for a light lunch or dinner.

You can also make it in advance and store the dressing separately to keep everything fresh. This dish is a great way to enjoy the flavors of summer while keeping things light and refreshing.

Spicy Shrimp Skewers with Pineapple

These spicy shrimp skewers are packed with smoky heat, balanced by the sweetness of caramelized pineapple.

The perfect combination of savory, sweet, and spicy, these skewers are an ideal choice for a summer cookout or a quick, flavorful dinner. Grilled to perfection, they make for an irresistible summer treat.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 pineapple, cut into chunks
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp chili powder
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp honey
• 1 tbsp lime juice
• Wooden or metal skewers

Instructions:

1. In a small bowl, combine the smoked paprika, cayenne pepper, chili powder, garlic powder, salt, and pepper.
2. Toss the shrimp in olive oil and coat with the spice mixture. Let marinate for 10-15 minutes.
3. Thread the shrimp and pineapple chunks onto skewers, alternating between the two.
4. Preheat your grill to medium-high heat. Grill the skewers for 2-3 minutes per side, until the shrimp are cooked through and slightly charred, and the pineapple is caramelized.
5. While grilling, mix together the honey and lime juice in a small bowl.
6. Once cooked, drizzle the honey-lime mixture over the skewers and serve immediately.

These spicy shrimp skewers are the perfect combination of heat and sweetness. The grilled pineapple brings a tropical twist that balances the fiery shrimp, making each bite burst with flavor. Whether you’re grilling outdoors or cooking indoors on a stovetop grill pan, this recipe is quick and satisfying.

The honey-lime glaze adds a perfect finishing touch, elevating the dish with a touch of sweetness and tang. Serve these skewers with a side of rice or a fresh salad for a complete meal.

Shrimp and Corn Fritters

These crispy, golden shrimp and corn fritters are a fantastic way to enjoy the best of both seafood and summer vegetables.

Packed with juicy shrimp, sweet corn, and fresh herbs, these fritters are fried to crispy perfection, making them the ideal appetizer or light dinner. Served with a tangy dipping sauce, they’re sure to be a crowd favorite.

Ingredients:

• 1 lb shrimp, peeled and finely chopped
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/4 cup green onions, chopped
• 1/4 cup cilantro, chopped
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs
• 1/4 cup milk
• 1/4 cup vegetable oil (for frying)

For the dipping sauce:

• 1/2 cup mayonnaise
• 1 tbsp sriracha sauce
• 1 tbsp lime juice
• Salt to taste

Instructions:

1. In a large bowl, combine the shrimp, corn, green onions, and cilantro.
2. In a separate bowl, whisk together the flour, baking powder, cayenne pepper, salt, and black pepper.
3. Add the eggs and milk to the dry ingredients, stirring until just combined.
4. Fold in the shrimp and corn mixture, ensuring it’s evenly distributed in the batter.
5. Heat vegetable oil in a large skillet over medium-high heat.
6. Scoop spoonfuls of the batter into the hot oil, flattening them slightly with the back of a spoon. Cook for 2-3 minutes per side, until golden brown and crispy.
7. Drain the fritters on paper towels to remove excess oil.

For the dipping sauce, simply mix together the mayonnaise, sriracha sauce, lime juice, and salt in a small bowl.

These shrimp and corn fritters are crispy, savory, and deliciously satisfying. The combination of sweet corn and succulent shrimp is enhanced by the light, crispy batter, making each bite irresistible.

Paired with the spicy, tangy dipping sauce, these fritters offer a wonderful contrast of flavors. Perfect as an appetizer, snack, or even as a main dish, they’re sure to be a hit at any summer gathering or weeknight meal.

Shrimp and Pesto Pasta

This creamy shrimp and pesto pasta is a vibrant, easy-to-make dish that brings together the bold flavors of pesto and the natural sweetness of shrimp.

With a rich and garlicky pesto sauce, the dish is simple to prepare and perfect for a quick yet indulgent summer dinner. Fresh basil, Parmesan, and shrimp come together for a truly satisfying meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 8 oz pasta (spaghetti, linguine, or your choice)
• 1/4 cup pesto (store-bought or homemade)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1/4 cup Parmesan cheese, grated
• Fresh basil leaves, for garnish

Instructions:

1. Cook the pasta according to package instructions. Reserve 1/2 cup of pasta water and drain the rest.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the minced garlic and cook for 1 minute, until fragrant.
4. Add the cooked pasta to the skillet, along with the reserved pasta water and pesto. Toss to combine and coat the pasta with the sauce.
5. Add the cooked shrimp back to the skillet and toss again to combine. Season with salt and pepper to taste.
6. Serve the pasta topped with grated Parmesan and fresh basil leaves.

This shrimp and pesto pasta is an absolute delight for summer dinners. The rich, garlicky pesto sauce complements the sweetness of the shrimp, while the Parmesan adds a creamy, savory depth to the dish. It’s a quick and flavorful meal that’s perfect for busy evenings or casual dinner parties.

The fresh basil garnish provides a burst of color and an extra layer of freshness, making every bite deliciously satisfying. Enjoy this dish with a glass of chilled white wine for a perfect summer evening!

Crispy Shrimp Spring Rolls

These crispy shrimp spring rolls are a fresh, fun, and flavorful dish that’s perfect for summer gatherings.

Filled with succulent shrimp, crisp vegetables, and served with a tangy dipping sauce, these spring rolls are light yet satisfying. They’re great as an appetizer, snack, or light lunch and offer a burst of textures and flavors in every bite.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 pack rice paper wrappers
• 1 cucumber, julienned
• 1 carrot, julienned
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1 avocado, sliced
• 1 tbsp olive oil
• Salt and pepper, to taste
• Vegetable oil, for frying

For the dipping sauce:

• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 1 tsp grated ginger

Instructions:

1. In a skillet, heat olive oil over medium heat. Season the shrimp with salt and pepper, then cook for 2-3 minutes per side until pink and cooked through. Remove from heat and set aside.
2. Prepare the rice paper wrappers by soaking them in warm water for about 10-15 seconds, until pliable.
3. Lay the softened rice paper flat on a clean surface. Layer shrimp, cucumber, carrot, mint, cilantro, and avocado in the center.
4. Roll up the rice paper tightly, folding in the sides as you go to secure the ingredients.
5. Heat vegetable oil in a large skillet over medium-high heat. Fry the spring rolls for 2-3 minutes per side, until golden and crispy.
6. For the dipping sauce, whisk together soy sauce, rice vinegar, honey, sesame oil, and grated ginger in a small bowl.
7. Serve the crispy spring rolls with the dipping sauce.

These crispy shrimp spring rolls are the perfect balance of fresh ingredients and crunchy texture. The shrimp add a savory depth, while the vegetables and herbs bring a refreshing crunch.

The homemade dipping sauce, with its blend of savory, sweet, and tangy flavors, takes these spring rolls to the next level. Whether you’re serving them at a summer party or enjoying them as a light meal, they’re sure to impress!

Shrimp Scampi with Zucchini Noodles

If you’re looking for a lighter, low-carb option for summer, this shrimp scampi with zucchini noodles is the perfect dish.

Packed with garlic, lemon, and butter, this dish is as flavorful as traditional pasta but with the added bonus of fresh zucchini noodles. It’s a healthy, satisfying meal that feels indulgent without the guilt.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 medium zucchini, spiralized into noodles
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 cup dry white wine (optional)
• Juice and zest of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove from the skillet and set aside.
2. In the same skillet, melt butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
3. If using, add the white wine to the skillet and cook for an additional 2-3 minutes, allowing the wine to reduce slightly.
4. Add the zucchini noodles to the skillet and toss them in the garlic butter sauce. Cook for 2-3 minutes, until the noodles are just tender.
5. Add the cooked shrimp back to the skillet, along with lemon juice and zest. Season with salt and pepper to taste.
6. Garnish with fresh parsley before serving.

This shrimp scampi with zucchini noodles is a flavorful, lighter take on a classic dish. The garlic butter sauce is rich and delicious, while the zucchini noodles provide a fresh, crunchy alternative to traditional pasta.

The shrimp add a savory depth that perfectly complements the zesty lemon. It’s a quick, healthy, and satisfying summer dinner that won’t leave you feeling heavy.

Shrimp Po’ Boy Sandwich

This Southern-inspired shrimp Po’ Boy sandwich is a fantastic summer meal that’s bursting with flavor.

Crispy fried shrimp, tangy remoulade sauce, and fresh veggies come together in a soft roll to create the ultimate sandwich. It’s perfect for a casual lunch or dinner and is sure to be a crowd-pleaser at your next BBQ or picnic.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• Salt and pepper, to taste
• Vegetable oil, for frying
• 4 sub rolls or French baguettes
• 1 cup shredded lettuce
• 1 tomato, sliced
• 1/4 red onion, thinly sliced

For the remoulade sauce:

• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp ketchup
• 1 tbsp lemon juice
• 1 tsp hot sauce
• 1 tsp capers, chopped
• 1/4 tsp smoked paprika
• Salt and pepper, to taste

Instructions:

1. In a bowl, soak the shrimp in buttermilk for 10-15 minutes.
2. In another bowl, combine the flour, paprika, garlic powder, cayenne pepper, salt, and pepper.
3. Heat vegetable oil in a large skillet over medium-high heat. Dredge the shrimp in the seasoned flour mixture, making sure each shrimp is evenly coated.
4. Fry the shrimp in batches for 2-3 minutes per side, until golden brown and crispy. Remove from the skillet and drain on paper towels.
5. For the remoulade sauce, whisk together the mayonnaise, Dijon mustard, ketchup, lemon juice, hot sauce, capers, smoked paprika, salt, and pepper in a small bowl.
6. Toast the sub rolls lightly, then spread a generous amount of remoulade sauce on the bottom of each roll.
7. Layer the fried shrimp, lettuce, tomato, and red onion on the rolls. Top with the other half of the roll and serve immediately.

This shrimp Po’ Boy sandwich is packed with bold flavors and crispy textures. The crunchy fried shrimp are perfectly complemented by the creamy, tangy remoulade sauce, while the fresh vegetables add a crisp contrast.

It’s a fun, filling summer meal that’s easy to make but delivers on flavor. Whether you’re enjoying it as a casual lunch or serving it at a gathering, this sandwich is sure to be a hit!

Lemon Basil Shrimp Pasta

This fresh and vibrant lemon basil shrimp pasta is the perfect summer dish. With its zesty lemon flavor, fragrant basil, and succulent shrimp, it’s light yet satisfying.

The simple ingredients come together to create a refreshing pasta that feels both indulgent and healthy, making it a great choice for a quick, flavorful dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 8 oz pasta (linguine, spaghetti, or your choice)
• 3 tbsp olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Cook the pasta according to package instructions. Reserve 1/2 cup of pasta water and drain the rest.
2. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, until they turn pink and opaque. Remove from the skillet and set aside.
3. In the same skillet, add the minced garlic and cook for 1-2 minutes, until fragrant.
4. Add the reserved pasta water, lemon zest, and lemon juice to the skillet. Stir to combine and let it simmer for 2 minutes.
5. Add the cooked pasta and shrimp to the skillet, tossing everything together until well coated.
6. Stir in fresh basil and season with salt and pepper to taste. Serve topped with grated Parmesan, if desired.

This lemon basil shrimp pasta is light, flavorful, and bursting with summer freshness. The lemon adds a tangy kick, while the basil brings a herbaceous touch that elevates the entire dish. The shrimp provide a satisfying bite, and the pasta soaks up the bright, garlicky sauce.

This dish is easy to prepare and perfect for a weeknight dinner or a special occasion when you want something fresh and flavorful.

Shrimp Ceviche

Shrimp ceviche is the ultimate summer appetizer or light meal. It’s refreshing, tangy, and packed with vibrant flavors from fresh shrimp, citrus, and herbs.

This no-cook dish is perfect for hot days when you want something light but full of flavor. It’s ideal for serving at picnics, BBQs, or a light lunch by the pool.

Ingredients:

• 1 lb shrimp, peeled, deveined, and diced
• Juice of 3 limes
• Juice of 1 lemon
• 1/2 cup red onion, finely chopped
• 1 tomato, diced
• 1 cucumber, diced
• 1/4 cup cilantro, chopped
• 1 jalapeño, diced (optional)
• Salt and pepper, to taste

Instructions:

1. Place the diced shrimp in a large bowl and cover with lime and lemon juice. Let the shrimp marinate in the citrus juices for 30-60 minutes, until the shrimp turn opaque and “cook” in the acid.
2. Add the red onion, tomato, cucumber, cilantro, and jalapeño (if using) to the shrimp mixture. Stir gently to combine.
3. Season with salt and pepper to taste.
4. Serve chilled with tortilla chips or on its own as a refreshing starter.

Shrimp ceviche is a light and refreshing dish that’s perfect for warm weather. The acidity from the lime and lemon juices “cooks” the shrimp, giving them a firm, tangy texture. The vegetables add crunch and freshness, while the cilantro brings a burst of herbal flavor.

This ceviche is perfect for sharing and will be a crowd-pleaser at any summer gathering. Pair it with a chilled glass of white wine or a cold beer for the perfect pairing.

Shrimp and Mango Salad with Honey-Lime Dressing

This vibrant shrimp and mango salad is full of tropical flavors that are perfect for summer.

The combination of sweet mango, juicy shrimp, and a tangy honey-lime dressing makes for a refreshing and satisfying dish. It’s light yet packed with flavor, making it a great choice for a healthy summer meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 ripe mangoes, peeled and diced
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup red onion, thinly sliced
• 4 cups mixed greens (such as spinach, arugula, or lettuce)
• 1 tbsp olive oil
• Salt and pepper, to taste

For the dressing:

• 2 tbsp honey
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the shrimp with salt and pepper, then cook for 2-3 minutes per side, until pink and cooked through. Remove from the skillet and set aside.
2. In a large bowl, combine the mango, cucumber, red bell pepper, red onion, and mixed greens.
3. In a small bowl, whisk together the honey, lime juice, olive oil, Dijon mustard, salt, and pepper to make the dressing.
4. Toss the salad with the honey-lime dressing, ensuring everything is well coated.
5. Top the salad with the cooked shrimp and serve immediately.

This shrimp and mango salad is a burst of tropical flavor, making it the perfect light summer meal. The sweetness of the mango complements the savory shrimp, while the honey-lime dressing adds a tangy sweetness that ties everything together.

This salad is healthy, fresh, and light—ideal for a summer lunch or dinner when you want something satisfying without being heavy. It’s also perfect for picnics or beach days, offering a refreshing and nutritious option.

Garlic Butter Shrimp with Asparagus

This garlic butter shrimp with asparagus is a simple yet flavorful dish that is perfect for a light summer dinner.

The combination of tender shrimp and crisp asparagus, all sautéed in a rich garlic butter sauce, makes for a quick and delicious meal. It’s a great way to enjoy fresh seasonal vegetables while keeping the dish light and satisfying.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• Juice of 1 lemon
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 2 tablespoons of butter in a large skillet over medium heat. Add the asparagus and sauté for 3-4 minutes, until tender-crisp. Remove from the skillet and set aside.
2. In the same skillet, melt the remaining butter over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for 1-2 minutes, until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes per side, until they are pink and cooked through.
4. Return the asparagus to the skillet and toss everything together. Add lemon juice and season with salt and pepper to taste.
5. Garnish with fresh parsley before serving.

This garlic butter shrimp with asparagus is an easy and elegant meal that’s perfect for busy weeknights or a special summer dinner. The buttery garlic sauce enhances the natural sweetness of the shrimp, while the asparagus adds a crisp, fresh crunch.

The lemon juice gives the dish a nice zesty finish, making it light and refreshing. Serve this dish with a side of rice, quinoa, or a simple salad for a complete meal.

Shrimp Tacos with Cabbage Slaw

These shrimp tacos with cabbage slaw are a fun and flavorful summer meal. The shrimp are seasoned with a blend of spices, then sautéed until perfectly tender.

They’re topped with a crisp, tangy cabbage slaw that adds crunch and freshness, making them a satisfying dish for any taco lover.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 8 small corn tortillas
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper, to taste

For the cabbage slaw:

• 2 cups shredded cabbage (green or purple)
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp apple cider vinegar
• 1/2 tsp sugar
• Salt and pepper, to taste

For serving:

• Lime wedges
• Sliced avocado (optional)

Instructions:

1. In a small bowl, combine the chili powder, cumin, paprika, salt, and pepper. Season the shrimp with this spice mix.
2. Heat olive oil in a skillet over medium heat. Cook the shrimp for 2-3 minutes per side, until they are pink and cooked through. Remove from heat.
3. In a separate bowl, combine the shredded cabbage, cilantro, lime juice, apple cider vinegar, sugar, salt, and pepper to make the slaw. Toss until well combined.
4. Warm the corn tortillas in a dry skillet for 30 seconds per side.
5. To assemble the tacos, place a few shrimp on each tortilla, top with a generous amount of cabbage slaw, and garnish with lime wedges and avocado, if desired.

These shrimp tacos are the perfect blend of savory, tangy, and crunchy. The seasoned shrimp are the star of the dish, while the cabbage slaw adds a fresh, zesty crunch. The lime wedges bring an extra burst of flavor, and the optional avocado adds a creamy richness.

These tacos are easy to prepare, making them a fantastic choice for a casual summer dinner or a fun taco night with friends and family.

Shrimp and Avocado Toast

This shrimp and avocado toast is a light, healthy, and satisfying dish that’s perfect for breakfast, brunch, or a quick lunch.

The creamy avocado pairs perfectly with the tender shrimp and the crisp toast, creating a balanced and delicious meal. It’s a fresh, flavorful option that’s as easy to make as it is to enjoy.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 slices whole grain or sourdough bread
• 1 ripe avocado
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Red pepper flakes, for garnish (optional)
• Fresh lemon wedges, for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the shrimp with garlic powder, salt, and pepper. Cook the shrimp for 2-3 minutes per side, until they are pink and cooked through. Remove from heat and set aside.
2. While the shrimp are cooking, toast the bread slices in a toaster or in a skillet until golden and crispy.
3. Mash the avocado in a small bowl and season with salt, pepper, and a squeeze of lemon juice.
4. Spread the mashed avocado evenly over each slice of toasted bread.
5. Top each avocado toast with a few shrimp, and sprinkle with red pepper flakes for a touch of heat, if desired.
6. Serve with lemon wedges on the side.

This shrimp and avocado toast is a quick and nutritious meal that’s packed with healthy fats, protein, and fresh flavors. The creamy avocado contrasts perfectly with the crispy toast, while the shrimp add a satisfying bite.

It’s a versatile dish that can be enjoyed at any time of day and is perfect for those looking for a light yet filling meal. Plus, it’s easy to customize with your favorite seasonings or toppings!

Shrimp and Pineapple Skewers

These shrimp and pineapple skewers are a perfect combination of sweet, savory, and smoky flavors, making them ideal for grilling during the summer months.

The sweetness of the pineapple complements the tender shrimp, and the marinade adds a depth of flavor that makes these skewers a crowd-pleaser at any BBQ or gathering. They’re light, tropical, and full of vibrant flavors.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 fresh pineapple, cut into chunks
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 clove garlic, minced
• Juice of 1 lime
• 1/2 tsp ground ginger
• Salt and pepper, to taste
• Wooden or metal skewers

Instructions:

1. In a small bowl, whisk together the olive oil, soy sauce, honey, garlic, lime juice, ginger, salt, and pepper to create the marinade.
2. Place the shrimp and pineapple chunks in a resealable plastic bag or shallow dish. Pour the marinade over the shrimp and pineapple, and let them marinate in the refrigerator for 20-30 minutes.
3. Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for 15 minutes to prevent burning.
4. Thread the shrimp and pineapple chunks onto the skewers, alternating between shrimp and pineapple.
5. Grill the skewers for 2-3 minutes per side, until the shrimp are cooked through and the pineapple is caramelized and lightly charred.
6. Serve immediately with extra lime wedges on the side.

These shrimp and pineapple skewers are a great balance of sweet and savory, making them the perfect dish for a summer cookout or casual outdoor gathering.

The marinade infuses the shrimp with rich flavor, while the caramelized pineapple adds a juicy sweetness that complements the smoky grill flavor. Whether served as an appetizer, main dish, or side, these skewers are guaranteed to be a hit.

Shrimp and Corn Salad

This shrimp and corn salad is a refreshing, light dish that’s bursting with fresh summer flavors. The sweet corn pairs beautifully with the succulent shrimp, and the vibrant vegetables add crunch and color.

Tossed in a zesty lime dressing, this salad is perfect as a side dish, light lunch, or even as a topping for tacos or grilled meats.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups cooked corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Cook the shrimp in a skillet with a little olive oil, salt, and pepper over medium heat for 2-3 minutes per side, until pink and cooked through. Set aside and let cool.
2. In a large bowl, combine the cooked corn, red bell pepper, cucumber, red onion, and cilantro.
3. Once the shrimp has cooled, chop it into bite-sized pieces and add it to the salad mixture.
4. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to make the dressing. Pour the dressing over the salad and toss everything together gently.
5. Serve chilled or at room temperature.

This shrimp and corn salad is a light yet flavorful dish that’s perfect for summer. The combination of fresh corn and shrimp is a classic pairing that’s complemented by the crisp vegetables and zesty lime dressing.

The cilantro adds a burst of freshness, making this salad a delightful addition to any meal or BBQ. It’s refreshing, healthy, and full of vibrant flavors, making it an ideal option for warm-weather dining.

Shrimp Risotto with Parmesan

This creamy shrimp risotto is a luxurious, comforting dish that’s perfect for a special dinner or a weekend treat.

The creamy risotto pairs perfectly with succulent shrimp, and the Parmesan adds a rich, savory depth of flavor. Though it requires a bit of patience to prepare, the result is a silky, flavorful dish that will impress any guest.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 1/2 cups Arborio rice
• 4 cups chicken broth
• 1/2 cup white wine (optional)
• 1/2 cup Parmesan cheese, grated
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large saucepan, bring the chicken broth to a simmer. Keep warm over low heat.
2. In another large pan, melt 1 tablespoon of butter over medium heat. Add the shrimp and cook for 2-3 minutes per side, until they turn pink and opaque. Remove the shrimp from the pan and set aside.
3. In the same pan, add the remaining butter and sauté the chopped onion until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Add the Arborio rice to the pan and cook for 1-2 minutes, stirring constantly, to lightly toast the rice.
5. Pour in the white wine (if using) and cook until absorbed by the rice, about 2-3 minutes.
6. Add the warm chicken broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and tender, about 20-25 minutes.
7. Stir in the heavy cream and Parmesan cheese, then season with salt and pepper to taste. Add the cooked shrimp back into the risotto and stir gently to combine.
8. Garnish with fresh parsley before serving.

This shrimp risotto with Parmesan is creamy, rich, and full of savory flavors. The perfectly cooked shrimp add a delicate sweetness that contrasts beautifully with the creamy, cheesy risotto.

While risotto may take a little time and attention to prepare, the result is a restaurant-quality dish that’s well worth the effort. Serve it for a special occasion or when you want to indulge in something luxurious and comforting.

Shrimp and Zucchini Noodles Stir-Fry

This shrimp and zucchini noodles stir-fry is a low-carb, light, and flavorful dish perfect for a healthy summer dinner.

The shrimp is seasoned with Asian-inspired spices, and the zucchini noodles are a great substitute for traditional pasta. Together, they create a quick and satisfying meal that’s fresh, full of flavor, and incredibly nutritious.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 medium zucchinis, spiralized into noodles
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1/2 tsp sesame oil
• Salt and pepper, to taste
• 1/4 cup sesame seeds (optional)
• 2 green onions, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the garlic and ginger and sauté for 1-2 minutes, until fragrant.
3. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, salt, and pepper.
4. Add the zucchini noodles to the skillet and stir-fry for 2-3 minutes, until just tender but still crisp.
5. Return the cooked shrimp to the skillet and pour the sauce over the shrimp and zucchini noodles. Toss everything together to coat.
6. Serve the stir-fry topped with sesame seeds and green onions.

This shrimp and zucchini noodles stir-fry is a light yet satisfying dish that’s full of fresh flavors and textures. The shrimp are perfectly seasoned, and the zucchini noodles provide a healthy alternative to pasta.

The sweet and savory sauce adds depth to the dish, while the sesame seeds and green onions give it a lovely crunch and freshness. It’s an easy, healthy, and delicious meal perfect for busy weeknights.

Coconut Shrimp with Mango Dipping Sauce

These crispy coconut shrimp served with a sweet and tangy mango dipping sauce are a tropical-inspired appetizer that is perfect for summer gatherings.

The crunchy coconut coating on the shrimp pairs beautifully with the juicy mango sauce, creating a delightful contrast of flavors and textures. These shrimp are great for parties, as they are easy to eat with your hands and packed with flavor.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1/2 cup flour
• 2 large eggs, beaten
• 1 cup unsweetened shredded coconut
• 1/2 cup panko breadcrumbs
• Vegetable oil, for frying

For the mango dipping sauce:

• 1 ripe mango, peeled and diced
• 1 tbsp lime juice
• 1 tbsp honey
• 1 small chili pepper, minced (optional)
• Salt, to taste

Instructions:

1. In a shallow bowl, place the flour. In another bowl, beat the eggs. In a third bowl, combine the shredded coconut and panko breadcrumbs.
2. Dredge each shrimp in the flour, dip it in the beaten eggs, then coat it in the coconut and breadcrumb mixture. Set aside.
3. Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, fry the shrimp in batches for 2-3 minutes per side, until golden brown and crispy. Remove and drain on paper towels.
4. To make the dipping sauce, blend the mango, lime juice, honey, chili pepper (if using), and a pinch of salt in a food processor until smooth.
5. Serve the coconut shrimp hot with the mango dipping sauce on the side.

These coconut shrimp with mango dipping sauce are a tropical treat that’s sure to impress your guests.

The crispy coconut coating adds a crunchy texture to the shrimp, while the mango sauce brings a refreshing sweetness with a hint of heat (if you choose to include the chili). This dish is perfect as an appetizer, snack, or party dish, and it brings a little taste of the tropics to your summer meals.

Shrimp and Spinach Stuffed Portobello Mushrooms

These shrimp and spinach stuffed portobello mushrooms are a perfect low-carb, flavorful dish that’s great for a light dinner or appetizer.

The portobello mushrooms serve as a hearty base, and the shrimp, spinach, and cheese filling is rich and satisfying. It’s a great way to enjoy shrimp in a different, healthy format, and it’s packed with nutrients and flavor.

Ingredients:

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

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the chopped shrimp and garlic, and cook for 2-3 minutes until the shrimp are pink and cooked through. Remove from heat and set aside.
3. In the same skillet, add the spinach and cook for 1-2 minutes until wilted.
4. In a medium bowl, combine the cooked shrimp, spinach, cream cheese, Parmesan cheese, mozzarella cheese, salt, and pepper. Mix until well combined.
5. Place the portobello mushroom caps on a baking sheet lined with parchment paper. Stuff each mushroom cap with the shrimp and spinach mixture.
6. Bake for 15-20 minutes, until the mushrooms are tender and the filling is bubbly and golden brown.
7. Garnish with fresh parsley before serving.

These shrimp and spinach stuffed portobello mushrooms are an elegant, healthy dish that is packed with flavor. The earthy mushrooms serve as the perfect vessel for the creamy, cheesy shrimp filling, and the spinach adds a nice pop of color and freshness.

This dish is perfect for those looking for a lighter yet satisfying meal that’s also low in carbs but full of flavor. It’s an excellent choice for a dinner party or a weeknight meal when you want something hearty without the heavy carbs.

Shrimp and Avocado Ceviche

This shrimp and avocado ceviche is a refreshing, vibrant dish that’s perfect for hot summer days.

The shrimp is marinated in lime juice until tender, and then combined with creamy avocado, fresh vegetables, and cilantro for a delicious and tangy flavor. This ceviche is a healthy, no-cook option that’s perfect for enjoying by the pool or at a summer picnic.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1/2 cup fresh lime juice (about 4-5 limes)
• 1 ripe avocado, diced
• 1/2 red onion, finely chopped
• 1 cucumber, diced
• 1/2 cup cherry tomatoes, quartered
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste
• Tortilla chips, for serving (optional)

Instructions:

1. In a glass bowl, combine the shrimp and lime juice. Make sure the shrimp is fully submerged. Cover and refrigerate for 30 minutes to 1 hour, allowing the shrimp to “cook” in the lime juice.
2. After the shrimp has marinated, drain any excess lime juice. Add the diced avocado, red onion, cucumber, cherry tomatoes, and cilantro to the shrimp. Gently toss everything together.
3. Season with salt and pepper to taste, and serve chilled with tortilla chips, if desired.

This shrimp and avocado ceviche is light, refreshing, and full of summer flavors. The acidity from the lime juice perfectly balances the sweetness of the shrimp, while the creamy avocado adds richness to each bite.

The cucumber and tomato bring a nice crunch and freshness, making this ceviche a delightful dish for warm-weather dining. It’s a great appetizer or light meal for those looking for something cool and easy to prepare.

Shrimp Fajita Bowls

These shrimp fajita bowls are a delicious and healthy alternative to traditional fajitas. The shrimp is sautéed with bell peppers and onions, and served over a bed of rice or quinoa for a complete and flavorful meal.

This dish is customizable, so feel free to adjust the toppings to suit your taste, making it the perfect dinner for a casual summer evening.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1 cup cooked rice or quinoa
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Optional toppings: sour cream, guacamole, shredded cheese, salsa

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the bell peppers and onion and sauté for 4-5 minutes, until they begin to soften.
2. Season the shrimp with chili powder, cumin, paprika, salt, and pepper. Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through.
3. To assemble the bowls, place a serving of rice or quinoa at the bottom of each bowl. Top with the sautéed shrimp and vegetables.
4. Garnish with fresh cilantro, a squeeze of lime juice, and your choice of optional toppings such as sour cream, guacamole, or salsa.

These shrimp fajita bowls are an easy and flavorful dish that’s perfect for a quick weeknight dinner or a casual summer gathering.

The shrimp and vegetables are packed with bold spices, and the lime juice adds a fresh, zesty kick. With a variety of customizable toppings, everyone can make their own bowl just the way they like it. Whether served with rice or quinoa, this dish is a wholesome and satisfying meal that’s sure to please.

Lemon Garlic Shrimp Pasta

This lemon garlic shrimp pasta is a quick and simple dish that’s full of flavor and perfect for a summer evening.

The shrimp are sautéed in a lemony garlic butter sauce, and tossed with al dente pasta for a dish that is light yet rich. Fresh herbs add a pop of color and freshness, making it a beautiful and delicious meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 8 oz spaghetti or linguine pasta
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• 1/2 cup white wine or chicken broth
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• Fresh Parmesan cheese, for garnish (optional)

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, melt the butter over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Remove the shrimp and set aside.
4. In the same skillet, add the white wine or chicken broth and lemon juice. Stir to combine, scraping up any brown bits from the bottom of the pan. Let the sauce simmer for 2-3 minutes.
5. Add the cooked pasta to the skillet, tossing to coat in the lemon garlic sauce. If the sauce is too thick, add some reserved pasta water to loosen it up.
6. Return the shrimp to the skillet and toss everything together. Season with salt and pepper to taste.
7. Serve the pasta topped with fresh parsley and a sprinkle of Parmesan cheese, if desired.

This lemon garlic shrimp pasta is a flavorful, satisfying meal that’s light enough for a summer dinner but rich enough to feel indulgent. The bright lemony sauce with the garlicky shrimp creates a perfect balance, and the pasta soaks up all the delicious flavors.

The fresh parsley adds a touch of freshness, and the optional Parmesan cheese brings an extra savory note to the dish. It’s a simple yet elegant meal that can be prepared in less than 30 minutes.