7 Shrimp Dinner Ideas for Beginners – Easy to Make Recipes!

Ingredients

1. Shrimp: Raw jumbo shrimp (21-25 count) or extra jumbo (16-20)
2. Corn on the cob: Broken into quarters or small pieces
3. Potatoes: Use halved baby red or white potatoes or larger potatoes cut into 1-inch pieces.
4. Sausage: The best choices here are Andouille sausage or chorizo, although they can be spicy (in keeping with tradition!). For a milder option, try kielbasa.
5. Cajun seasoning: This gives the foil packets nice southern flavor.
6. Olive oil

Instructions

1. Preheat grill or oven to 425°F. Boil the potato chunks and corn for 10 minutes and remove to a plate to cool.
2. Meanwhile, cut four 12×12 inch pieces of foil. Place them on a work surface shiny side facing up.
3. Distribute the shrimp, sausage, corn and potatoes evenly between each piece of foil, arranging them in a pile in the middle. Then sprinkle Cajun seasoning on top and drizzle olive oil across the ingredients.
4. Life up two opposite edges of foil and bring them together, folding down a half inch so they hold. Then roll up the other two edges to seal tightly, taking care not to puncture the foil.
5. Place the packets seam-side up on the grill or oven rack and close the lid/door. Cook until the shrimp are pink and potatoes tender, about 15 minutes.
6. Remove each packet to a serving plate. Open the seams and let the steam escape. Then garnish with optional lemon and parsley before serving.

Ingredients

1. 1 lb raw shrimp, 21-25 or 26-30 size, peeled and deveined, thawed
2. 2 teaspoons vegetable oil

For the Honey Garlic Sauce

1. 1 tsp garlic, minced
2. 1 tsp ginger, minced
3. 1/4 cup soy sauce, low sodium recommended
4. 1/4 cup honey
5. 1 green onion (minced, optional)

Instructions

1. Thaw the shrimp under running water if necessary. Pat dry with paper towels to remove excess moisture.
2. In a medium bowl, whisk together garlic, ginger, soy sauce and honey.
3. Put the shrimp and HALF of the marinade into a resealable plastic bag or medium bowl. Let it marinate for at least 10 minutes up to one hour (refrigerate for periods longer than 10 minutes).
4. Place a large nonstick skillet on medium-high heat. When hot, add vegetable oil followed by the shrimp in a single layer (see note). Finally, pour in the marinade.
5. Sauté the shrimp for 1-2 minutes. Then flip them one-by-one using kitchen tongs and cook 1-2 minutes more until the shrimp are pink on the outside and the flesh is opaque.
6. The sauce should have thickened slightly and be starting to coat the shrimp. (If not, then remove the shrimp to a plate when done to allow the sauce to boil down further).
7. Once the shrimp are glazed with the sauce, remove from heat. Garnish with optional green onions and serve immediately.

Ingredients

1. 2 lbs raw jumbo shrimp, thawed, peeled, and deveined
2. 1/2 cup unsalted butter
3. 4 large garlic cloves
4. 1/2 cup parsley, Italian parsley recommended
5. salt and pepper, to taste
6. 1 lemon, sliced into wedges

Instructions

1. Add garlic cloves, parsley and butter to a food processor or blender. Process in intervals to a coarse paste, stopping once or twice to scrape down the sides with a spatula.
2. Using a spatula, spread half of the garlic butter onto a large skillet. Arrange the shrimp neatly in one layer on top. Then spread the rest of the garlic butter evenly on top.
3. Spread the remaining butter paste evenly on top of the shrimp, squeezing between your thumb and forefinger to make manageable pieces.
4. Place the skillet on medium heat. Cook for 6-8 minutes until the shrimp is cooked through.
5. Remove from heat and use tongs to lift out of the pan onto a serving plate. Garnish with fresh lemon and serve warm.

Ingredients

1. 1 medium cauliflower, grated
2. 2 tbsp vegetable oil
3. 1 lb raw jumbo shrimp, peeled and deveined.
4. salt and pepper, to taste
5. 3 large eggs, beaten
6. 1 cup diced carrots, fresh or frozen
7. 2 tbsp garlic, minced
8. 2 tbsp ginger, peeled minced
9. 3/4 cup peas, fresh or frozen
10. 2 tbsp soy sauce
11. 1/2 tsp Asian sesame oil, optional
12. green onion, minced

Instructions

1. Using a box grater or food processor, shred the cauliflower into coarse breadcrumb-size pieces and set aside.
2. Get all other ingredients ready. Then place a large skillet or wok over medium-high heat. 
3. To the pan add 1 tbsp oil followed by shrimp. Season with salt and pepper to taste, and then fry one minute per side. Remove from heat and reserve.
4. Wipe the pan clean and return to the heat. Add 1 tbsp oil followed by carrots, garlic and ginger, frying for one minute.
5. Add the cauliflower peas to the pan and fry for 5 minutes. 
6. Add the peas, soy sauce and sesame oil, and fry for another minute.
7. Make a 5-6 inch space in the middle of the pan and add in the beaten eggs. Scramble the eggs using a spatula or spoon, and then mix into the cauliflower.
8. Add the reserved shrimp and toss with optional green onion. Serve and enjoy!

Ingredients

1. 8 oz raw shrimp, peeled, deveined and chopped
2. 4 oz cream cheese, softened
3. 2 cloves garlic, minced
4. 2 green onions, thinly sliced
5. 1 tablespoon freshly grated ginger
6. 1 teaspoon sesame oil
7. 1 teaspoon Sriracha sauce
8. salt and pepper, to taste
9. 16 wonton wrappers, 2-inch size
10. 1 large egg, lightly beaten
11. plum sauce, or sweet and sour sauce, for dipping

Instructions

1. Preheat oven or BBQ to 400F degrees; meanwhile, lightly grease a baking sheet and combine all ingredients, except wontons and egg, in a medium bowl.
2. Place wonton wrappers on a work surface. Spoon 1-2 teaspoons into the center of each wrapper.
3. Brush or rub the edges of each wrapper with egg. Then fold and pinch together into an X shape.
4. Place wontons onto the baking sheet; coat lightly with nonstick spray, and then bake for 11 minutes. Serve and enjoy!

Ingredients

1. 1 lb large shrimp
2. 2 tsp vegetable oil
3. 1/4 cup mirin
4. 1/4 cup white wine
5. 1/4 cup soy sauce
6. 2 tbsp sugar
7. 4 slices fresh ginger, optional

Garnishes (optional)

1. sesame seeds
2. green onion, minced

Instructions

1. In a medium bowl, whisk together the mirin, white wine, soy sauce, sugar and fresh ginger.
2. If the shrimp are wet, pat dry using paper towels.
3. Place a large skillet on medium-high heat and add the vegetable oil. Then add the shrimp.
4. Cook uncovered for 2-3 minutes, and then flip the shrimp.
5. Pour the teriyaki sauce into the pan and cook for 2-3 more minutes, using a spoon to baste the shrimp with the sauce.
6. Remove the shrimp to a plate, while keeping the pan on the heat. Remove ginger pieces if used and discard.
7. Boil the sauce for a few more minutes until thick enough to coat a spoon.
8. Drizzle thickened sauce on top of shrimp. Serve and enjoy!

Ingredients

For the shrimp

1. 1 lb. medium shrimp, raw peeled
2. 2 tsp olive oil
3. 1/2 tsp chili powder, or cayenne
4. 1/2 tsp cumin powder
5. 1/4 tsp paprika
6. 1/4 tsp salt

For guacamole

1. 1 cup guacamole, or 3 avocados mashed
2. 2 tbsp lime juice, freshly squeezed
3. 1 tbsp fresh cilantro, chopped

Serving

• 24 tortilla chips, large rounds
• 1 cup queso fresco, crumbled, or feta
• cilantro, optional garnish

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
2. In a medium bowl, add the shrimp, olive oil, chili powder, cumin powder, paprika and salt. Toss until coated.
3. Place the seasoned shrimp onto the prepared baking sheet space one inch apart. Bake for 5-6 minutes until cooked through. Remove from oven to cool.
4. In a medium bowl, mix together guacamole/avocado with the lime juice and cilantro.
5. Place the chips on a work surface. Spread a spoonful of the avocado mixture onto each to cover. Then add one shrimp to each with a sprinkle of cheese on top.
6. Serve immediately.