1/3 cup extra virgin olive oil
3 or 4 cloves of garlic, sliced thinly
1-1/2 pounds uncooked shrimp, peeled deveined with tails removed and patted dry
Salt and freshly ground black pepper to taste
1 teaspoon cumin (or to taste)
1-1/2 teaspoons smoked paprika or hot paprika (or to taste)
Chopped fresh parsley for garnish, if desired
Lemon wedges, for serving, if desired
Warm the olive oil in a large 12-inch skillet over low heat. Add the garlic and cook until it becomes fragrant and turns golden, 2 to 3 minutes.
Raise the heat to medium high and add the shrimp, a sprinkle of salt and pepper, the cumin and paprika. Cook, stirring often to blend everything and cook the shrimp until they are pink and firm and the mixture is bubbly, 5 to 10 minutes, depending on the size of the shrimp. Garnish with parsley and serve immediately.
This quick easy shrimp recipe calls for a can of condensed cream of shrimp soup, which can be hard to find in some parts of the country. When I see it, I oven grab a few cans to keep in my pantry since I have a couple of quick easy dinner recipes that call for it. It’s perfect when you want something simple, delicious and satisfying – I think of it as simple comfort food in single dish, perfect when you want something quick and are just too tired to bother with anything more complicated. Serve with a simple green salad.
1/4 cup dry breadcrumbs
1 tablespoon butter, softened
3 cups cooked shrimp
1/4 cup butter
1 can (10-3/4 ounces) condensed cream of shrimp soup
1 cup milk
2 tablespoons lemon juice
3 cups hot cooked rice
Mix the bread crumbs with 1 tablespoon butter and set aside. (If you are feeling inspired, you could toast the crumbs briefly in a pan or in the toaster oven or if uninspired, skip them.)
Melt the butter in a medium saucepan over medium heat. Add the shrimp and cook, stirring often, until hot, about 3 minutes. Add the soup, milk, and lemon juice and heat, stirring often until hot, another 5 minutes or so. Serve over hot rice and sprinkle with the buttered bread crumbs.
Easy Shrimp and Rice Dinner Recipe Lowcountry Style
Shrimp, rice and tomatoes are mainstays of Lowcountry cooking, which is very popular in the southeast, especially Savannah and Charleston. By using a few healthy convenience items including uncooked peeled deveined shrimp, a can of pre-seasoned diced tomatoes, and instant rice, you can have this quick easy dinner recipe on the table in less than 30 minutes. It’s adapted from The Dinner Doctor by Anne Byrn of Cake Mix Doctor fame.
1 can (14.5 ounces) diced tomatoes with green pepper and onion, undrained
1 cup instant rice
2 tablespoons sliced pimento stuffed green olives
1/2 pound medium-size shrimp, sliced in half lengthwise
1/2 teaspoon black pepper, or to taste
1/2 cup pre-crumbled feta cheese
Place the tomatoes in a medium saucepan or large deep skillet. Fill the tomato can with water and add it to the pot. Stir to combine. Bring this mixture to a boil over high heat, then stir in the rice and green olives. Let it come back to a boil, and then lower the heat to low, cover the pan and let simmer, bubbling gently, until the rice is half cooked, about 5 minutes.
Remove the cover from the pan and stir in the shrimp and black pepper. Cover the pan again and let the shrimp cook until they turn pink and opaque, about 4 to 5 minutes.
Remove the pan from the heat and scatter the feta cheese over the shrimp. Cover the pan once again and to let the feta melt a bit, about 2 minutes. Taste and adjust seasonings (salt and pepper), if desired. Serve immediately.
This is a quick and easy version of shrimp curry. By using several convenience ingredients including a can of cream of mushroom soup, jarred barbecue sauce and uncooked peeled deveined shrimp, this is a true less than 30 minute dinner your family will love. It’s another great recipe from The Dinner Doctor . I like to serve it with rice.
1 can (10-3/4 ounces) cream of mushroom soup
1/2 cup milk
3 tablespoons sweetened flaked coconut
2 tablespoons barbecue sauce
1-1/2 teaspoons curry powder
1 teaspoon hot pepper sauce
1/2 pound already peddled and deveined medium-sized shrimp
1 cup frozen peas
1 teaspoon capers, drained (optional)
Place the mushroom soup, milk, coconut, barbecue sauce, curry power and hot pepper sauce in a medium sized saucepan over medium heat. Cook stirring until the sauce comes to a boil and is well combined, 2 to 3 minutes. Add the shrimp and frozen peas and continue to cook the curry, stirring often, just until the shrimp turn pink and opaque and are cooked through, about 5 minutes.
To serve, spoon the curry onto plates and garnish with the capers, if using.
Easy Shrimp Fried Rice Recipe
Shrimp fried rice is a great quick dinner idea that’s especially perfect if you’ve got leftover rice in the refrigerator that needs to be used up. Remember that this easy shrimp recipe is only a suggestion. Substitute whatever vegetables you like and/or have on hand. I often make my fried rice with diced with chopped onions, carrots and a handful of defrosted frozen peas and skip the bean sprouts, especially if an extra stop at the market is required to include them.
1 cup bean sprouts
2 tablespoons vegetable oil
1 cup sliced fresh mushrooms
3 cups cold cooked long grain rice
1 cup frozen cooked salad shrimp, thawed if frozen
2 medium green onions, sliced (2 tablespoons)
2 large eggs, slightly beaten
3 tablespoons soy sauce
1 tablespoon rice wine vinegar, if desired
Rinse the bean sprouts in cold water and drain then set them aside.
In a 10-inch skillet, heat 1 tablespoon oil over medium heat, moving the pan around until the oil coats the bottom of the pan.
Add the mushrooms and cook, stirring frequently, for 1 minute. Add the bean sprouts, rice, shrimp and onions to the skillet. Cook over medium heat, about 5 minutes, stirring often to break up the rice, until the mixture is heated through.
Move the rice mixture to one side of the skillet. Add the remaining 1 tablespoon oil to the other side of the skillet. Cook the eggs in the oil, stirring constantly, until the eggs are thickened but still moist. Stir the eggs into the rice mixture. Season to taste with soy sauce and rice wine vinegar, if using.