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    These Six Simple Shrimp Dinners Will Make Your Weeknights Easy And Delicious

    Gimme all the shrimp.

    by , ,

    Shrimp And Asparagus Stir-Fry


    4 tablespoons olive oil - 477 calories

    1 pound raw shrimp, peeled and deveined - 539 calories

    1 pound asparagus, chopped - 91 calories

    1 teaspoon salt - 0 calories

    ½ teaspoon crushed red pepper - 3 calories

    1 teaspoon garlic, minced - 4 calories

    1 teaspoon ginger, minced - 2 calories

    1 tablespoon low sodium soy sauce - 8 calories

    2 tablespoons lemon juice - 7 calories


    1. In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add shrimp to the pan, then season with ½ teaspoon of salt and ½ teaspoon crushed red pepper. Cook until the shrimp is pink. Remove the shrimp from the pan and set aside.

    2. In the same pan, heat 2 tablespoons olive oil and add asparagus. Add ginger and garlic, then season with ½ teaspoon of salt. Stir frequently and cook until the asparagus is tender-crisp.

    3. Return the shrimp to the pan, then add soy sauce. Stir until the ingredients are well combined. Just before the dish is ready, add lemon juice, stir once more, then serve while hot.

    4. Enjoy!

    Creamy Shrimp And Spinach Pasta

    Servings: 4


    1 pound shrimp, peeled and deveined

    1 tablespoon olive oil

    1 tablespoon butter

    2 cloves garlic, minced

    1 teaspoon salt

    ½ teaspoon pepper

    1½ cup milk

    1½ cups chicken broth

    8 ounces fettuccine pasta

    4 cups spinach

    1 teaspoon salt

    ½ teaspoon pepper

    ½ teaspoon Italian seasoning

    ¼ cup parmesan cheese, grated


    1. In a heated pot, melt butter and olive oil. Add garlic and shrimp, seasoning with salt and pepper. Cook until shrimp is pink, then put aside.

    2. In the same pot, add milk, broth, and pasta. Cook for 10 minutes, stirring occasionally, so that the pasta does not stick to each other.

    3. Once pasta is al dente, add in spinach, salt, pepper, seasoning, and cheese, and mix until spinach is wilted and everything is coated in the sauce.

    4. Add the shrimp back in and give it a stir until fully incorporated.

    5. Serve with some extra parmesan cheese, if desired, and enjoy!

    Grilled Shrimp Tacos

    Servings: 12 Tacos


    2 pounds shrimp, peeled and deveined

    1 teaspoon paprika

    1 teaspoon garlic powder

    ½ teaspoon dried oregano

    1 teaspoon cumin

    ½ teaspoon red pepper flakes

    ½ teaspoon salt

    24 bamboo or metal skewers

    4 tablespoons olive oil

    Creamy Cilantro Sauce:

    1 cup sour cream

    3 tablespoons cilantro, minced

    1 teaspoon lime zest

    ¼ teaspoon salt

    2 tablespoons lime juice

    1 ½ cups green cabbage

    1 ½ cups red cabbage

    1 tablespoon jalapeño, minced

    24 corn tortillas


    Lime wedges



    1. In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.

    2. Using 2 bamboo or metal skewers poke through the top and bottom of the shrimp and push down to the bottom of the skewer. Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.

    3. Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.

    4. Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes. Remove from skewers & set aside for taco assembly.

    5. In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.

    6. In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.

    7. Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.

    8. Serve & enjoy!

    Tempura Shrimp And Veggies

    Servings: 2


    4 shrimp

    Sweet potato


    Green beans

    Kabocha pumpkin


    Tempura batter:

    1 egg

    ½ cup soda water, cold

    ½ cup cake flour

    Oil for frying

    Dipping sauce:

    1 tablespoon soy sauce

    1 tablespoon mirin


    ¼ cup hot water

    1 teaspoon dashi granules (Japanese stock granules)


    1. Prepare shrimp by taking off shell and deveining.

    2. Make 4 slits down the stomach. Flip shrimp on the side and diagonally slice 4 more slits on each side. (This will keep the shrimp straight when cooked.)

    3.In a medium bowl, beat egg and soda water. Then add cake flour and mix, but keep it clumpy. Do NOT over-mix.

    4. Heat a pot of oil to 350˚F/180˚C.

    6. Dredge shrimp up to the tail and carefully place into frying oil.

    7. Fry for 2-3 minutes or until shrimp is fully cooked.

    8. Place tempura on paper towel to absorb oil and sprinkle with salt.

    9. For the dipping sauce, combine soy sauce and mirin. If using, dissolve dashi in the hot water and add to the soy sauce and mirin. Arrange assorted tempura on a bowl of rice. Enjoy!

    Cajun Shrimp And Sausage Pasta

    Serving Size: 4-6


    1 pound linguine

    3 tablespoons butter (divided as 2 and 1)

    2 ½ tablespoons cajun seasoning (divided as 1 ½ and 1)

    1 pound peeled and deveined large shrimp

    ½ cup diced yellow onion

    ½ cup diced green pepper

    1 pound kielbasa sausage, sliced

    2 cloves garlic, minced

    1 teaspoon salt

    2 teaspoons red pepper flakes

    1 teaspoon dried thyme

    ½ cup chicken stock

    ½ cup heavy cream


    Parsley, chopped


    1. Cook the linguine in boiling water until al dente. Drain and set aside.

    2. In the same pot, heat the butter, then add 1 ½ tablespoon cajun seasoning and mix the spice with the butter. Add in shrimp. Cook until the shrimp turn pink. Take the shrimp out and set aside.

    3. Keeping the heat on, add in butter until it's melted, then add in diced yellow onion and green pepper. Cook for 3-5 minutes until the onion is translucent.

    4. Add in kielbasa sausage and cook for another minute, then add minced garlic, salt, cajun seasoning, red pepper flakes, and dried thyme.

    5. When everything is cooked and mixed well, pour in chicken stock and heavy cream. Mix well, and cook for about 3 minutes.

    6. When the sauce is thickening, add the shrimp and pasta back in the pot. Mix until everything is well-combined.

    7. To serve, sprinkle with chopped parsley. Enjoy.

    Popcorn Shrimp

    Serving 3-4


    Seasoned Flour:

    1 cup flour

    1 tablespoon Cajun seasoning

    2 teaspoon salt

    1 teaspoon black pepper

    1 pound shrimp, deveined and peeled

    1 egg

    3 tablespoons milk

    1 teaspoon Cajun seasoning


    1. In a medium bowl, add seasoned flour ingredients. Mix well.

    2. Place half of the flour mixture into a large zip lock bag, reserve the rest.

    3. Add the shrimp to the bag and shake until each shrimp is coated with flour. Shake off any excess flour.

    4. In a separate bowl, add egg, milk, and cajun seasoning. Mix well.

    5. Heat oil at 350°F/180°C.

    6. Dredge the floured shrimp in the egg mixture, then coat with the fresh seasoned flour mixture.

    7. Fry shrimp for a few minutes until golden brown and cooked through. Enjoy with your favorite dipping sauce!