These great quick shrimp recipes include a simple shrimp and avocado salad, quick garlic shrimp, quick garlic cream shrimp, quick ginger shrimp, and easy zucchini shrimp tostadas, along with more great quick shrimp recipes from around the web. Enjoy!
Quick shrimp recipes don’t get much quicker or easier than this simple shrimp salad with avocado and lime. It makes getting a delicious easy healthy dinner on the table in less than 15 minutes simple.
8 ounces (about 12 to 14) cooked large shrimp, peeled and deveined
1 ripe avocado
2 fresh limes
2 tablespoons extra virgin olive oil
Pinch of dried crushed red pepper flakes
2 large handfuls mixed salad greens
Salt and pepper to taste
Halve the avocado, remove the pit and peel and then cut it into wedges. In a large mixing bowl, combine 2 tablespoons lime juice with 2 tablespoons extra virgin olive oil and a pinch of crushed red pepper flakes. Toss leaves in the dressing and season to taste with salt and pepper. Divide the greens evenly between 2 plates. Arrange shrimp (prawns) and avocado on the leaves and serve with extra lime wedges, if desired.
For more great shrimp salad recipes – easy & delicious collection of great recipes for simple shrimp salads in a variety of styles including shrimp and rice salad, spinach salad with shrimp and more.
This is a super easy shrimp recipe with just 4 ingredients perfect for a quick easy dinner any night of the week. For even more zing, add a pinch of red pepper flakes. Complete this dinner by serving a simple green salad and hot garlic bread.
1 tablespoon olive oil or vegetable oil
1 large cloves garlic, finely chopped
1 pound uncooked peeled deveined medium shrimp, thawed if frozen, tail shells removed
1 large carrot, cut into skinny 1/4-inch x 2-inch strips
Heat oil in a large 12-inch nonstick skillet over medium high heat. Add the garlic and cook, stirring constantly, for about 1 minute. Add the shrimp and cook, stirring constantly for 1 minute. Add the carrot and cook, stirring constantly until the shrimp are pink and the carrot is crisp but tender, about 3 minutes. Season to taste with salt and pepper and serve immediately.
Another tasty easy shrimp recipe with just 4 ingredients perfect for a quick easy dinner when you’re short on time but still want a tasty satisfying meal. Serve with plain rice and a simple steamed green vegetable like broccoli or green beans.
1/2 cup heavy cream
1 tablespoon freshly crushed garlic
1 pound large uncooked medium shrimp, peeled and deveined, thawed if frozen, tail shells removed
3 cups cooked rice, for serving
In a large 12-inch skillet, heat cream and garlic over medium high heat until it bubbles and reduces slightly, about 5 minutes. Add the shrimp and cook, stirring frequently until they are pink, 3 to 4 minutes. Season to taste with salt and pepper and serve over rice.
Another easy shrimp recipe with just 5 ingredients that’s zesty and delicious and ready in minutes. It’s a great easy healthy dinner when served with salad or vegetables of your choice.
1 tablespoon olive oil or vegetable oil
1 clove garlic, finely chopped
2 teaspoons minced ginger
1 pound uncooked shrimp, peeled and deveined, thawed if frozen, tail shells
1 tablespoon lemon juice
Heat oil in a large 12-inch nonstick skillet over medium high heat. Add the garlic and ginger and cook, stirring constantly, for 1 to 2 minutes. Add the shrimp and cook, stirring constantly, until pink, another 2 to 3 minutes. Remove from heat, drizzle with lemon juice and stir. Season to taste with salt and pepper and serve immediately.
These easy shrimp and zucchini tostadas make for a quick easy healthy dinner that is ready in less than 30 minutes. Either corn or flour tortillas can be used to make tostadas, which translates to “toasted” in Mexican. This recipe for easy shrimp and zucchini tostadas calls for flour tortillas, but feel free to substitute corn if you prefer or if are going gluten free.
4 flour tortillas (8-inch)
2 tablespoons olive oil, divided
4 ounces shredded Monterey Jack cheese (1 cup)
1 garlic clove, minced
2 medium zucchini quartered lengthwise and thinly sliced
Salt and pepper, to taste
1 pound large peeled and deveined shrimp
1 tablespoon fresh lime juice
½ cup sour cream, for serving
3 scallions, thinly sliced, for serving
Preheat the oven to 475 degrees. Arrange the tortillas on two baking sheets. Brush both sides of the tortillas with 1 tablespoon of the oil. Sprinkle with the cheese and bake until the cheese is melted and the tortillas are crisp, about 3 to 5 minutes.
While the tostadas are baking get the shrimp and zucchini started. In a large skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Add the garlic and zucchini. Season with salt and pepper. Cook, stirring frequently, until the zucchini begins to get tender, about 2 to 4 minutes. Add the shrimp and cook stirring frequently, until the shrimp become opaque and are cooked through, about 3 to 4 minutes. Stir in the lime juice and remove pan from the heat.
To serve, place a tostada on each plate and top with the shrimp and zucchini mixture. Garnish with a dollop of sour cream and sprinkling of scallions, if desired
More Easy Quick Shrimp Recipes from Around the Web