Here’s a delicious shrimp recipes that’s easy to follow and nice for any time

Table of Contents

7-Shrimp Taco. 1

8-Bang Bang Crab recipe. 2

9-Lemon Garlic Shrimp Skewers Recipe. 4

10-Shrimp Stir Fry Recipe. 5

11-Shrimp and Grits Recipe. 7

list of 20 delicious shrimp recipes (Formulas) for Seafood lovers - Nadir Nadeem

7-Shrimp Taco

Elements

• Shrimp required:
  • 1 lb (450g) shrimp (peeled and deveined)
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Salt and pepper to taste
  • Juice of 1 lime
• Coleslaw:
  • 2 cups shredded cabbage (red, green, or a mixed)
  • 1 carrot, julienned or grated
  • 2 tbsp mayonnaise
  • 1 tbsp sour cream or Greek yogurt
  • 1 tbsp fresh lime juice
  • 1 tsp honey or sugar
  • Salt and pepper to taste
• For Tacos:
  • 8 small corn or flour tortillas
  • 1 avocado, sliced
  • ½ cup crumbled queso fresco or feta cheese
  • Fresh cilantro leaves
  • Lime wedges (for serving)

Instructions

1. Cook the Shrimp

1. In a bowl, combine shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, and lime juice. Toss to coat evenly.
2. Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side or until pink and opaque. Remove from heat and set aside.

2. Make the Slaw

1. In a mixing bowl, combine mayonnaise, sour cream (or Greek yogurt), lime juice, honey, salt, and pepper.
2. Add shredded cabbage and carrot. Toss until well-coated. Adjust seasoning if needed.

3. Warm the Tortillas

1. Heat the tortillas in a dry skillet over medium heat for about 30 seconds per side or until warm and slightly charred. You can also wrap them in foil and warm them in a 350°F (175°C) oven.

4. Assemble the Tacos

1. Place a spoonful of slaw onto each tortilla.
2. Add a few shrimp, followed by sliced avocado and crumbled cheese.
3. Garnish with fresh cilantro and a squeeze of lime juice.

5. Serve and Enjoy

Serve the tacos immediately with extra lime wedges on the side.

8-Bang Bang Crab recipe

Elements

Crab Mixture:

• 1 lb (450g) lump crab meat (drain and pick through for shells)
• ½ cup panko breadcrumbs (or substitute with almond flour for a low-carb version)
• 1 egg, beaten
• 2 green onions, finely chopped
• 1 tbsp mayonnaise
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp smoked paprika
• 1 tsp lemon juice
• Salt and pepper to taste

Bang Bang Sauce:

• ⅓ cup mayonnaise
• 2 tbsp sweet chili sauce
• 1 tbsp sriracha (adjust to heat preference)
• 1 tsp honey or sugar
• 1 tsp lime juice

Non-compulsory Garnish:

• Chopped green onions
• Sesame seeds
• Lime wedges

Directions

1. Cook the Crab Mixture

1. In a bowl, combine crab meat, breadcrumbs, beaten egg, green onions, mayonnaise, Dijon mustard, garlic powder, smoked paprika, lemon juice, salt, and pepper. Mix gently to avoid breaking up the crab meat.
2. Shape the mixture into small patties or balls, about 1-2 inches in diameter. Place them on a tray and refrigerate for 20 minutes to firm up.

2. Make the Bang Bang Sauce

1. In a separate bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey (or sugar), and lime juice. Adjust seasoning as desired. Set aside.

3. Cook the Crab Patties

1. Heat a non-stick skillet over medium heat and add a sprinkle of oil.
2. Cook the crab patties for 2-3 minutes per side, or until golden brown and heated through. Alternatively, bake at 375°F (190°C) for 12-15 minutes, flipping halfway.

4. Assemble

1. Drizzle the Bang Bang Sauce over the crab patties generously.
2. Garnish with chopped green onions, sesame seeds, and a squeeze of lime juice.

5. Serve

Serve warm as an appetizer, in lettuce cups, over a salad, or in tacos for a flavourful dish.

9-Lemon Garlic Shrimp Skewers Recipe

Elements

• 1 lb (450g) large shrimp (unwrapped and deveined, tails optional)
• 3 tbsp olive oil
• 3 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon (about 2-3 tbsp)
• 1 tsp smoked paprika
• ½ tsp red pepper flakes (optional, for heat)
• Salt and freshly ground black pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Equipment

• Wooden or metal skewers (if using wooden skewers, soak in water for 30 minutes to prevent burning)

Instructions

1. Marinate the Shrimp

1. In a large bowl, whisk together olive oil, minced garlic, lemon zest, lemon juice, smoked paprika, red pepper flakes (if using), salt, and pepper.
2. Add the shrimp to the marinade and toss to coat. Cover and refrigerate for 15-30 minutes (don’t marinate longer, as the lemon juice can start to "cook" the shrimp).

2. Preheat the Grill or Pan

1. If grilling, preheat your grill to medium-high heat and lightly oil the grates.
2. If cooking indoors, preheat a grill pan or large skillet over medium-high heat.

3. Assemble the Skewers

1. Thread the shrimp onto the skewers, leaving a little space between each for even cooking.

4. Cook the Skewers

1. Place the skewers on the grill or grill pan.
2. Cook for 2-3 minutes per side, or until the shrimp turn pink and opaque. Avoid overcooking to keep them tender and juicy.

5. Serve

1. Eliminate the shrimp from the heat and transfer to a serving platter.
2. Garnish with fresh parsley and serve with lemon wedges for squeezing over the top.

Note:

• Couple these skewers with rice, salad, or grilled vegetables for a complete meal.
• You can use the same sauce for chicken, fish, or vegetables if desired.

10-Shrimp Stir Fry Recipe

This quick and healthy shrimp stir fry is loaded with vibrant veggies and tossed in a flavorful sauce. It's perfect for a weeknight meal!

Elements

For the Stir Fry:

• 1 lb (450g) shrimp (peeled and deveined)
• 2 tbsp vegetable oil (divided)
• 2 cups mixed vegetables (e.g., bell peppers, broccoli, snap peas, carrots, mushrooms)
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 3 green onions, sliced
• Salt and pepper to taste
• Sesame seeds (for garnish)

Sauce required:

• 3 tbsp soy sauce (low-sodium preferred)
• 1 tbsp oyster sauce (optional for added flavour)
• 1 tbsp honey or brown sugar
• 1 tbsp rice vinegar or white vinegar
• 1 tsp sesame oil
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Instructions

1. Prep the Ingredients

1. Rinse and pat dry the shrimp. Season lightly with salt and pepper.
2. Chop your vegetables into bite-sized pieces.
3. Mix the sauce ingredients in a small bowl and set aside.

2. Cook the Shrimp

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and just cooked through. Remove the shrimp and set aside.

3. Stir Fry the Vegetables

1. Add the remaining tablespoonful of oil to the skillet.
2. Toss in the vegetables and cook for 3-5 minutes, stirring frequently, until tender-crisp.
3. Add the minced garlic, grated ginger, and green onions. Stir for 1 minute until fragrant.

4. Bloc Everything

1. Return the cooked shrimp to the skillet.
2. Pour the sauce over the shrimp and vegetables. Stir well to coat.
3. Add the cornstarch slurry and cook for 1-2 minutes, stirring, until the sauce thickens.

5. Serve

1. Remove from heat and garnish with sesame seeds.
2. Serve hot over steamed rice, noodles, or cauliflower rice for a lighter option.

Note:

• Feel free to modify the vegetables grounded on what you have on hand.
• For extra heat, add red pepper flakes or a trickle of sriracha.

11-Shrimp and Grits Recipe

This Southern classic combines creamy, buttery grits with flavourful shrimp in a savory sauce. Perfect for brunch, dinner, or a comforting meal anytime!

Ingredients

For the Grits:

• 1 cup stone-ground grits (or quick-cooking grits for convenience)
• 4 cups water (or a mix of water and chicken stock)
• 1 cup milk (optional, for creaminess)
• 3 tbsp unsalted butter
• ½ cup sharp cheddar cheese, shredded (optional)
• Salt and pepper to taste

For the Shrimp:

• 1 lb (450g) large shrimp (peeled and deveined)
• 4 slices thick-cut bacon, diced
• 1 small onion, finely chopped
• 1 small bell pepper, diced
• 2 cloves garlic, minced
• ½ cup chicken stock or white wine
• 1 tbsp fresh lemon juice
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional, for heat)
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Cook the Grits

1. In a medium saucepan, bring the water (or stock) to a boil. Stir in the grits and reduce the heat to low.
2. Cook, stirring occasionally, until thick and creamy (about 20-25 minutes for stone-ground grits or 5-7 minutes for quick-cooking grits).
3. Stir in milk (if using), butter, and cheddar cheese. Season with salt and pepper. Keep warm.

2. Prepare the Shrimp

1. In a large skillet, cook the diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon grease in the pan.
2. Add the onion and bell pepper to the skillet. Sauté for 2-3 minutes until softened.
3. Add the garlic and cook for 30 seconds until fragrant.

3. Cook the Shrimp

1. Season the shrimp with smoked paprika, cayenne pepper (if using), salt, and pepper.
2. Add the shrimp to the skillet and cook for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.

4. Make the Sauce

1. Pour the chicken stock (or white wine) and lemon juice into the skillet, scraping up any browned bits from the bottom.
2. Let the sauce simmer for 2-4 minutes until slightly reduced.
3. Stir in the cooked bacon and shrimp. Toss to coat.

5. Serve

1. Spoon the warm grits into bowls.
2. Top with the shrimp mixture and drizzle the pan sauce over the top.
3. Garnish with fresh parsley and serve immediately.

Note:

• Use stone-ground grits for the best flavour and texture, but quick-cooking grits work well in a pinch.
• Add hot sauce or extra cayenne for a spicier version.

list of 20 delicious shrimp recipes (Formulas) for Seafood lovers - Nadir Nadeem