Shrimp in minutes: Quick shrimp recipes

Need a mouthwatering meal Рfast? Shrimp to the rescue. Quick to cook, large shrimp bring an effortless elegance to the table. Served stir-fried, saut̩ed or simply steamed, shrimp can be a flavorful finger food, tender topping for a salad, or star as the dinner centerpiece. The following shrimp recipes are fast to fix and simply delicious.

Shrimp Stirfry

Butterflied Lemon Herb Shrimp

Serves 4 to 6

Crispy on the outside, tender on the inside, these lemon-kissed shrimp are as versatile as they are delicious. If you are counting carbs, serve these shrimp with vegetables or dip them in a cream- or
tomato-based sauce. You can also toss them with pasta or serve them with rice.


2 pounds raw large shrimp, peeled, deveined, leave tails intact

1 cup unseasoned whole grain breadcrumbs

Zest of a lemon, minced

1 tablespoon finely chopped fresh parsley

Sea salt

Freshly ground black pepper

2 eggs

Juice of a lemon

1/4 cup vegetable oil


1. Use a sharp paring knife to cut prawns lengthwise, along the back, half-way through, to form a “butterfly”. Use the palm of your hand to press the shrimp flat at the slit.

2. Whisk together breadcrumbs, lemon zest, parsley, salt and pepper in a wide-shallow bowl. Whisk together eggs and lemon in another shallow bowl.

3. Heat oil in a deep skillet over medium-high heat. Dip shrimp in egg mixture, allowing excess to drip off, then roll in breadcrumb mixture, shaking gently to remove excess.

4. In batches, place shrimp in skillet and cover. Cook for 2 minutes. Use a spatula or tongs to flip shrimp and cook an additional 1 to 2 minutes, or until shrimp are lightly browned and crisp.

5. Transfer to paper towels to drain. Serve on a mixed green salad with lemon wedges or dip in a spicy tomato sauce.

Coconut Shrimp Salad

Serves 4 to 6

Bring the tropics to your table with an Islands-style shrimp salad featuring cooked shrimp, coconut milk, mango and mint.


2 tablespoons finely chopped fresh mint

2 tablespoons finely chopped fresh cilantro

1 tablespoon coconut oil (or extra virgin olive oil, flax oil or grapeseed oil)

2 pounds cooked large raw shrimp, leave tails intact

1 cup diced mango

1/3 cup coconut milk

2 teaspoons minced orange zest

1 garlic clove, minced

Sea salt

Freshly ground black pepper

1-1/2 teaspoons grated fresh gingerroot

1 tablespoon firmly packed dark brown sugar

4 to 6 cups mixed greens


1. Whisk together herbs and oil in a large bowl. Add shrimp, tossing to coat. Add mango, tossing to coat, and set aside.

2. In a medium-sized bowl, whisk together coconut milk, orange zest, garlic, salt, pepper, ginger and brown sugar. Pour over shrimp and toss to coat. Serve over mixed greens.

Stir-fried Shrimp and Vegetables

Serves 4 to 6

Stir-frying is fast and healthy, especially with quick-to-cook shrimp. This simple recipe includes bell pepper, carrots and broccoli, but you can substitute – or add – any other tasty
vegetable of your choice. Serve as is or with a small side of steamed rice.


2 tablespoons peanut oil

1 tablespoon toasted sesame oil

1 tablespoon soy sauce

2 carrots, thinly sliced on a bias

2 red bell peppers, cored, thinly sliced

1-1/2 cups broccoli florets cut into bite-sized pieces

2 pounds raw large shrimp, peeled, deveined, leave tails intact

2 tablespoons minced fresh cilantro


Heat oils and soy sauce in a wok over high heat. Stir-fry vegetables for 3 to 4 minutes, or until fork tender. Add shrimp and stir-fry until just pink and cooked through. Sprinkle with cilantro,
tossing to coat, and serve immediately.

More shrimp recipes

Saucy Shrimp and Scallops

Shrimp Cioppino

Maui Luau Shrimp and Salmon


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