Shrimp is one of the most popular types of seafood found in grocery stores, restaurants, and fish markets around the world. They can be added to pasta dishes, skewered and grilled, sauteed with vegetables and so much more! Here are some incredible shrimp recipes that are certainly not short on flavor!
Popcorn shrimp tacos with cabbage slaw
- 2 cups coleslaw mix
- 1/4 cup minced fresh cilantro
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1 jalapeno pepper, seeded and minced, optional
- 2 large eggs
- 2 tablespoons 2% milk
- 1/2 cup all-purpose flour
- 1-1/2 cups panko bread crumbs
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 pound uncooked shrimp (41-50 per pound), peeled and deveined
- Cooking spray
- 8 corn tortillas (6 inches), warmed
- 1 medium ripe avocado, peeled and sliced
- In a small bowl, combine coleslaw mix, cilantro, lime juice, honey, salt, and if desired, jalapeno; toss to coat. Set aside.
- Preheat the air fryer to 375°. In a shallow bowl, whisk eggs and milk. Place flour in a separate shallow bowl. In a third shallow bowl, mix panko, garlic powder, and ground cumin. Dip shrimp in flour to coat both sides; shake off excess. Dip in egg mixture, then in panko mixture, patting to help coating adhere.
- In batches, arrange shrimp in a single layer in a greased air-fryer basket; spritz with cooking spray. Cook until golden brown, 2-3 minutes. Turn; spritz with cooking spray. Cook until golden brown and shrimp turn pink, 2-3 minutes longer.
- Serve shrimp in tortillas with coleslaw mix and avocado.
One-pan sweet chili shrimp and vegetables
- 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
- 2 medium zucchini, halved and sliced
- 1/2 pound sliced fresh mushrooms
- 1 medium sweet orange pepper, julienned
- 3 tablespoons sweet chili sauce
- 1 tablespoon canola oil
- 1 tablespoon lime juice
- 1 tablespoon reduced-sodium soy sauce
- 3 green onions, chopped
- 1/4 cup minced fresh cilantro
- Preheat oven to 400°. Place shrimp, zucchini, mushrooms, and orange pepper in a greased 15x10x1-in. baking pan. Combine chili sauce, oil, lime juice, and soy sauce. Pour over shrimp mixture and toss to coat.
- Bake until shrimp turn pink and vegetables are tender, 12-15 minutes. Sprinkle with green onions and cilantro.
- 2 tsp paprika
- 1 tsp sea salt
- 1 tsp black pepper
- 2 tbsp flour
- 12 oz. shrimp cleaned and deveined
- 1/2 stick unsalted butter
- 7 garlic cloves minced
- 2 tbsp olive oil
- Fresh chopped parsley optional for garnish
- Place paprika, salt, black pepper, and flour in a large resealable bag. Shake well to mix.
- Add the shrimp to the bag, seal it, and shake to coat the shrimp with the flour mixture. Set aside.
- Add the butter to a large 12 inch cast iron skillet. Once the butter has melted, add the chopped garlic, and cook for 2 to 3 minutes until you see the garlic is translucent and dark. It will cook fast!
- Remove the garlic from the pan and add olive oil to the pan. Once heated, add your shrimp to the pan.
- Cook the shrimp over medium-high heat for 2 to 3 minutes on each side. Do not overcrowd the pan.
- Once all the shrimp are cooked, pour the removed garlic over the shrimp right inside the skillet. Reheat, stir to combine, and sprinkle with chopped parsley.
Rather just dip your shrimp? Try this!
Homemade Yum Yum Sauce
- 3/4 cup mayonnaise, could be low-fat
- 3 tablespoons granulated sugar
- 1 tablespoon ketchup
- 1 teaspoon rice vinegar
- 1/2 teaspoon Lawry’s Seasoned Salt
- Mix all ingredients together. Whisk in 3 tablespoon water to thin out the sauce. Taste and add more seasoning salt if desired.
- Cover and refrigerate until ready to serve.