19 Shrimp Recipes Perfect for Summer Dinners
Summer calls for fresh, light dinners that don’t keep you stuck in the kitchen for hours. Shrimp delivers exactly that – quick-cooking protein that pairs beautifully with seasonal vegetables and bright flavors.
These easy shrimp recipes bring restaurant-quality meals to your table in 30 minutes or less, perfect for busy weeknights and weekend entertaining alike.
01. Pressure Cooker Seafood Boil
A complete seafood feast made effortlessly in your pressure cooker. This one-pot wonder delivers all the flavors of a traditional boil without the mess.
Ingredients: 2 lbs large shrimp (peeled), 1 lb small red potatoes (halved), 4 ears corn (cut into thirds), 1 lb smoked sausage (sliced), 4 cups seafood stock, 2 tbsp Old Bay seasoning, 4 garlic cloves (minced), 2 bay leaves.
How To Make Pressure Cooker Seafood Boil
1. Add potatoes, seafood stock, Old Bay seasoning, garlic, and bay leaves to your pressure cooker. The potatoes need the longest cooking time, so they go in first to ensure everything finishes together perfectly.
2. Secure the lid and cook on high pressure for 4 minutes. Quick-release the pressure immediately to prevent overcooking the potatoes, which should be fork-tender but still hold their shape.
3. Add corn and sausage to the pot, then reseal and cook on high pressure for another 2 minutes. The corn will become tender while the sausage heats through and releases its smoky flavors into the broth.
4. Quick-release again, then add the shrimp directly to the hot liquid. The residual heat will cook the shrimp perfectly in 3-4 minutes until they turn bright pink and curl slightly.
02. Spiralized Zucchini with Creamy Avocado Pesto
Fresh zucchini noodles tossed in rich avocado pesto and topped with perfectly seasoned shrimp. This low-carb dinner feels indulgent while keeping things light and healthy.
Ingredients: 1 lb medium shrimp (peeled), 4 large zucchini (spiralized), 2 ripe avocados, 1 cup fresh basil leaves, 3 garlic cloves, 1/2 cup pine nuts, 1/2 cup olive oil, 2 tsp Cajun seasoning, juice of 2 lemons.
How To Make Spiralized Zucchini with Creamy Avocado Pesto
1. Spiralize zucchini into noodles and place on paper towels. Sprinkle lightly with salt and let sit for 15 minutes to draw out excess moisture, which prevents your dish from becoming watery.
2. Blend avocados, basil, garlic, pine nuts, olive oil, and lemon juice in a food processor until smooth and creamy. The mixture should coat the back of a spoon perfectly.
3. Pat zucchini noodles dry and toss with half the avocado pesto in a large bowl. The residual moisture will help the pesto coat every strand beautifully.
4. Season shrimp with Cajun seasoning and sauté in a hot skillet for 2 minutes per side until pink and slightly charred. Serve immediately over the pesto zucchini noodles with remaining sauce drizzled on top.
03. Quick Shrimp and Broccoli Stir-Fry
Tender shrimp and crisp broccoli come together in a savory sauce that coats everything perfectly. This restaurant-style stir-fry takes just minutes to prepare.
Ingredients: 1 lb large shrimp (peeled), 4 cups broccoli florets, 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp cornstarch, 2 tbsp vegetable oil, 3 garlic cloves (minced), 1 tsp fresh ginger (grated), 2 green onions (sliced).
How To Make Quick Shrimp and Broccoli Stir-Fry
1. Whisk together soy sauce, oyster sauce, and cornstarch in a small bowl until smooth. This slurry will thicken beautifully when it hits the hot pan, creating a glossy sauce.
2. Heat oil in a large wok or skillet over high heat until shimmering. Add broccoli and stir-fry for 3 minutes until bright green and crisp-tender with slightly charred edges.
3. Push broccoli to one side and add shrimp to the empty space. Cook for 2 minutes without moving, allowing them to sear and develop a golden crust on one side.
4. Add garlic and ginger, then stir everything together for 30 seconds until fragrant. Pour in the sauce mixture and toss for 1 minute until the sauce thickens and coats everything evenly.
5. Remove from heat and garnish with sliced green onions for a fresh pop of color and mild onion flavor that complements the rich sauce perfectly.
04. One-Skillet Garlic Shrimp and Rice
Fragrant garlic infuses both tender shrimp and fluffy rice in this complete one-pan meal. The garlic mellows as it cooks, creating deep, sweet flavors throughout.
Ingredients: 1 lb medium shrimp (peeled), 1 1/2 cups jasmine rice, 3 cups chicken broth, 6 garlic cloves (minced), 3 tbsp olive oil, 1 lemon (juiced), 2 tbsp butter, 1/4 cup fresh parsley (chopped), salt and pepper to taste.
How To Make One-Skillet Garlic Shrimp and Rice
1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant but not browned, as burnt garlic will taste bitter.
2. Add rice to the skillet and stir for 2 minutes until each grain is coated with the garlic oil and starts to turn slightly golden around the edges.
3. Pour in chicken broth and bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and has absorbed most of the liquid.
4. Season shrimp with salt and pepper, then nestle them into the rice. Cover and cook for 5 minutes until shrimp are pink and cooked through.
5. Remove from heat and stir in butter, lemon juice, and fresh parsley. The butter adds richness while the lemon brightens all the flavors beautifully.
05. Classic Shrimp Scampi
Succulent shrimp swimming in a buttery white wine sauce served over tender linguine. This Italian-inspired dish brings elegant restaurant flavors to your home kitchen.
Ingredients: 1 lb large shrimp (peeled), 12 oz linguine pasta, 6 garlic cloves (minced), 1/2 cup white wine, 4 tbsp butter, 3 tbsp olive oil, 1/4 cup fresh parsley (chopped), 1 lemon (juiced and zested), red pepper flakes to taste.
How To Make Classic Shrimp Scampi
1. Cook linguine according to package directions until al dente, reserving 1 cup pasta water before draining. The starchy pasta water will help bind the sauce later.
2. Heat olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, then sauté for 2 minutes per side until pink and slightly golden.
3. Remove shrimp and add garlic to the same pan. Cook for 30 seconds until fragrant, then pour in white wine and let it bubble vigorously for 2 minutes to cook off the alcohol.
4. Return shrimp to the pan and add cooked linguine, butter, lemon juice, and lemon zest. Toss everything together, adding pasta water as needed to create a silky sauce.
5. Finish with fresh parsley and a pinch of red pepper flakes for heat. The bright herbs and gentle spice perfectly balance the rich, garlicky sauce.
06. Grilled Shrimp and Pepper Skewers
Colorful shrimp and bell pepper kebabs paired with a tangy grilled red onion slaw. These vibrant skewers make weeknight grilling both easy and impressive.
Ingredients: 2 lbs large shrimp (peeled), 3 bell peppers (chunked), 1 red onion (sliced thick), 4 cups coleslaw mix, 1/2 cup feta cheese (crumbled), 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tbsp fresh oregano, 1/4 cup crushed pita chips.
How To Make Grilled Shrimp and Pepper Skewers
1. Thread shrimp and bell pepper chunks alternately onto metal skewers, leaving small spaces between pieces for even cooking. This prevents steaming and ensures nice grill marks.
2. Brush skewers with olive oil and season with salt, pepper, and oregano. The oil prevents sticking while the herbs add Mediterranean flavors that complement the feta beautifully.
3. Grill red onion slices for 4 minutes per side until charred and softened, then roughly chop. The grilling adds smoky sweetness that transforms the sharp raw onion.
4. Grill shrimp skewers for 2-3 minutes per side until pink and slightly charred. Don’t overcook or they’ll become rubbery and tough.
5. Toss coleslaw mix with grilled onions, feta, vinegar, and remaining olive oil. Top with crushed pita chips for crunch and serve alongside the hot skewers.
07. BBQ Shrimp with Garlicky Kale and Herb Couscous
Smoky barbecue shrimp served over quick-cooking couscous with sautéed kale. This protein-packed dinner comes together in just 20 minutes using convenient shortcuts.
Ingredients: 1 1/2 lbs medium shrimp (peeled), 1 1/2 cups whole wheat couscous, 4 cups baby kale, 1/2 cup barbecue sauce, 4 garlic cloves (minced), 1/2 cup Parmesan cheese (grated), 3 tbsp olive oil, 2 cups chicken broth, 1/4 cup mixed fresh herbs.
How To Make BBQ Shrimp with Garlicky Kale and Herb Couscous
1. Bring chicken broth to a boil in a medium saucepan. Stir in couscous, remove from heat, and cover. Let stand 5 minutes until tender and fluffy, then fluff with a fork.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant but not browned.
3. Add kale to the garlic oil and sauté for 3 minutes until wilted and bright green. Season with salt and pepper, then transfer to a plate.
4. Add remaining oil to the same pan and cook shrimp for 2 minutes per side until pink. Brush with barbecue sauce and cook 1 minute more until caramelized.
5. Stir fresh herbs and Parmesan into the couscous, then serve topped with garlicky kale and barbecue shrimp for a complete, satisfying meal.
08. Smoky Grilled Shrimp Tostadas
Charred shrimp piled high on crispy tostada shells with fresh toppings. Grilling adds incredible smoky depth while keeping the shrimp tender and juicy inside.
Ingredients: 1 1/2 lbs large shrimp (peeled), 8 tostada shells, 1 cup refried beans, 2 cups shredded lettuce, 1 avocado (diced), 1/2 cup Mexican crema, 1/4 cup cilantro (chopped), 2 tbsp lime juice, 1 tbsp chili powder, 1/2 cup queso fresco (crumbled).
How To Make Smoky Grilled Shrimp Tostadas
1. Thread shrimp onto metal skewers to prevent them from falling through the grill grates. This also makes flipping much easier and ensures even cooking on both sides.
2. Season skewered shrimp with chili powder, salt, and pepper. The spices create a flavorful crust when they hit the hot grill while keeping the inside tender.
3. Grill shrimp over medium-high heat for 2 minutes per side until pink with nice char marks. Don’t move them too early or they won’t develop those beautiful grill marks.
4. Warm refried beans and spread on tostada shells. Layer with shredded lettuce, then top with grilled shrimp removed from skewers.
5. Finish with diced avocado, crumbled queso fresco, cilantro, and a drizzle of crema mixed with lime juice for bright, creamy flavor that balances the smoky shrimp perfectly.
09. Baja-Style Shrimp Tacos
Fresh, light tacos inspired by the coastal flavors of Baja California. Quick-seared shrimp nestled in warm tortillas with crisp cabbage and zesty lime crema.
Ingredients: 1 lb medium shrimp (peeled), 8 corn tortillas, 2 cups purple cabbage (shredded), 1/2 cup sour cream, 1 lime (juiced and zested), 1 jalapeño (minced), 1/4 cup cilantro (chopped), 1 tsp cumin, 1 tsp paprika, 2 tbsp olive oil.
How To Make Baja-Style Shrimp Tacos
1. Mix sour cream with lime juice, lime zest, and minced jalapeño for the crema. This bright, creamy sauce adds coolness and tang that perfectly balances the spiced shrimp.
2. Season shrimp with cumin, paprika, salt, and pepper. These warm spices give the shrimp that classic Baja flavor without being too spicy or overwhelming.
3. Heat olive oil in a large skillet over medium-high heat. Cook seasoned shrimp for 2 minutes per side until pink and slightly caramelized around the edges.
4. Warm tortillas directly over a gas flame or in a dry skillet until soft and pliable with light char spots for authentic flavor and texture.
5. Fill warm tortillas with shrimp, shredded cabbage, and a generous drizzle of lime crema. Garnish with fresh cilantro for the perfect finishing touch.
10. Spicy BBQ Shrimp with Vegetables and Orzo
Peppery barbecue-glazed shrimp served with colorful vegetables over nutty whole grain orzo. This one-skillet dinner delivers bold flavors and complete nutrition in every bite.
Ingredients: 1 1/2 lbs large shrimp (peeled), 1 1/2 cups whole grain orzo, 1 zucchini (diced), 1 red bell pepper (diced), 1/2 cup barbecue sauce, 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1/4 tsp black pepper, 3 cups chicken broth.
How To Make Spicy BBQ Shrimp with Vegetables and Orzo
1. Cook orzo in chicken broth according to package directions until tender. The broth adds extra flavor compared to plain water, making each grain more delicious.
2. Mix smoked paprika, cayenne, black pepper, and salt to create your spice blend. This combination gives the shrimp a peppery kick with smoky undertones.
3. Heat olive oil in a large skillet over medium-high heat. Add diced zucchini and bell pepper, cooking for 4 minutes until tender-crisp and lightly caramelized.
4. Season shrimp with the spice blend and add to the vegetables. Cook for 2 minutes per side until pink, then brush with barbecue sauce and cook 1 minute more.
5. Serve the spicy glazed shrimp and vegetables over the cooked orzo, drizzling any remaining pan juices over everything for maximum flavor in every forkful.
11. Bright Lemon Garlic Shrimp Over Orzo
Tender shrimp and fresh zucchini tossed with orzo in a bright lemon-garlic sauce. This Mediterranean-inspired dish brings sunshine to your dinner table any night of the week.
Ingredients: 1 lb medium shrimp (peeled), 1 1/2 cups orzo pasta, 2 medium zucchini (diced), 4 garlic cloves (minced), 1 lemon (juiced and zested), 4 tbsp olive oil, 1/4 cup fresh parsley (chopped), 1/2 cup Parmesan cheese (grated), 3 cups vegetable broth.
How To Make Bright Lemon Garlic Shrimp Over Orzo
1. Cook orzo in vegetable broth until al dente, reserving 1/2 cup cooking liquid before draining. The starchy liquid helps create a silky sauce that coats everything beautifully.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced zucchini and cook for 5 minutes until golden and tender but still with a slight bite.
3. Push zucchini to one side and add minced garlic to the empty space. Cook for 30 seconds until fragrant, then add shrimp and cook 2 minutes per side until pink.
4. Add cooked orzo to the skillet along with lemon juice, lemon zest, and remaining olive oil. Toss everything together, adding reserved cooking liquid as needed for moisture.
5. Remove from heat and stir in fresh parsley and grated Parmesan. The cheese melts slightly from the residual heat, creating a light, creamy coating that brings everything together perfectly.
12. Grilled Shrimp and Avocado Chopped Salad
Smoky grilled shrimp and corn tossed with creamy avocado in a fresh chopped salad. The cilantro dressing ties all the flavors together in this satisfying summer meal.
Ingredients: 1 1/2 lbs large shrimp (peeled), 2 ears corn (husked), 2 ripe avocados (diced), 6 cups mixed greens, 1 cup cherry tomatoes (halved), 1/2 cup cilantro (chopped), 1/4 cup lime juice, 1/3 cup olive oil, 1 jalapeño (seeded and minced), 1/2 cup cotija cheese (crumbled).
How To Make Grilled Shrimp and Avocado Chopped Salad
1. Grill corn over medium-high heat for 10 minutes, turning occasionally until charred in spots. Let cool, then cut kernels from cobs. The charring adds incredible smoky sweetness.
2. Thread shrimp onto skewers and grill for 2 minutes per side until pink with nice grill marks. Remove from skewers and let cool slightly before adding to salad.
3. Whisk together lime juice, olive oil, minced jalapeño, and half the cilantro for the dressing. This bright, herbaceous dressing complements the smoky grilled elements perfectly.
4. Combine mixed greens, cherry tomatoes, grilled corn kernels, and diced avocado in a large bowl. The variety of textures and colors makes this salad both beautiful and satisfying.
5. Top with grilled shrimp and crumbled cotija cheese, then drizzle with cilantro dressing and garnish with remaining cilantro for a fresh, restaurant-quality salad at home.
13. Citrus Shrimp with Nutty Black Rice
Bright citrus-marinated shrimp served over nutty black rice with peppery arugula. This colorful, nutrient-packed dish feels both exotic and comforting at the same time.
Ingredients: 1 1/2 lbs medium shrimp (peeled), 1 1/2 cups black rice, 4 cups baby arugula, 1 orange (juiced and zested), 1 lime (juiced and zested), 1 lemon (juiced and zested), 3 tbsp olive oil, 2 tbsp honey, 1 tsp fresh ginger (grated), 1/4 cup toasted almonds (sliced).
How To Make Citrus Shrimp with Nutty Black Rice
1. Cook black rice according to package directions, about 45 minutes until tender but still slightly chewy. Black rice takes longer than white rice but offers incredible nutty flavor and nutrition.
2. Whisk together all citrus juices, zests, honey, and grated ginger for the marinade. The combination of three citrus fruits creates complex, bright flavors that penetrate the shrimp beautifully.
3. Marinate shrimp in half the citrus mixture for 15 minutes while rice cooks. Don’t marinate longer or the acid will start to “cook” the shrimp, making them tough.
4. Heat olive oil in a large skillet over medium-high heat. Remove shrimp from marinade and cook for 2 minutes per side until pink and caramelized.
5. Serve shrimp over black rice and arugula, drizzled with remaining citrus dressing and topped with toasted almonds for delightful crunch and nutty flavor that complements the rice perfectly.
14. Creamy Lemon Alfredo Shrimp Linguine
Tender shrimp in a bright, lemony cream sauce over linguine pasta. This lightened version of classic Alfredo uses reduced-fat cream cheese for richness without the heaviness.
Ingredients: 1 lb large shrimp (peeled), 12 oz brown rice linguine, 4 oz reduced-fat cream cheese, 1/2 cup Parmesan cheese (grated), 2 lemons (juiced and zested), 3 garlic cloves (minced), 2 tbsp olive oil, 1 cup low-sodium chicken broth, 1/4 cup fresh parsley (chopped), white pepper to taste.
How To Make Creamy Lemon Alfredo Shrimp Linguine
1. Cook linguine according to package directions until al dente, reserving 1 cup pasta water before draining. The starchy water helps create the perfect sauce consistency.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant but not browned, as burnt garlic will make the sauce bitter.
3. Add shrimp to the pan and cook for 2 minutes per side until pink and cooked through. Season with salt and white pepper for clean flavor without black specks.
4. Reduce heat to low and add cream cheese, whisking until melted and smooth. Gradually add chicken broth, lemon juice, and lemon zest, whisking constantly to prevent lumps.
5. Add cooked linguine and Parmesan cheese, tossing with pasta water as needed for silky consistency. Finish with fresh parsley for color and bright herb flavor that complements the lemon beautifully.
15. Shrimp Tacos with Creamy Avocado Sauce
Quick-cooking shrimp tucked into warm tortillas with a luscious avocado crema. These restaurant-quality tacos come together in minutes, perfect for busy weeknight dinners.
Ingredients: 1 1/2 lbs medium shrimp (peeled), 8 flour tortillas, 2 ripe avocados, 1/4 cup sour cream, 1/4 cup cilantro (chopped), 2 limes (juiced), 2 cups cabbage slaw mix, 1 tsp cumin, 1 tsp chili powder, 2 tbsp olive oil, 1 jalapeño (seeded and minced).
How To Make Shrimp Tacos with Creamy Avocado Sauce
1. Mash avocados with sour cream, lime juice, cilantro, and minced jalapeño until smooth and creamy. This healthier crema has all the richness of traditional versions with added nutrition.
2. Season shrimp with cumin, chili powder, salt, and pepper. These warm spices complement the cool avocado crema and add authentic Mexican flavors to every bite.
3. Heat olive oil in a large skillet over medium-high heat. Cook seasoned shrimp for 2 minutes per side until pink and slightly caramelized around the edges for extra flavor.
4. Warm tortillas in a dry skillet or directly over a gas flame until soft and pliable. This step makes them more flexible and adds subtle smoky flavor.
5. Fill tortillas with cabbage slaw, cooked shrimp, and generous dollops of avocado crema. The crunch of the slaw provides perfect contrast to the tender shrimp and creamy sauce.
16. Shrimp Cobb Salad with Tangy Dijon Dressing
Classic Cobb salad gets a seafood twist with perfectly seasoned shrimp replacing the traditional chicken. This protein-packed salad makes an elegant yet satisfying dinner in just 20 minutes.
Ingredients: 1 1/2 lbs large shrimp (peeled), 8 cups mixed greens, 4 hard-boiled eggs (chopped), 6 bacon slices (cooked and crumbled), 1 cup blue cheese (crumbled), 2 avocados (diced), 1 cup cherry tomatoes (halved), 3 tbsp Dijon mustard, 1/4 cup red wine vinegar, 1/2 cup olive oil.
How To Make Shrimp Cobb Salad with Tangy Dijon Dressing
1. Cook bacon until crispy, then drain on paper towels and crumble. Save a bit of the bacon fat to cook the shrimp for extra flavor that ties the salad together beautifully.
2. Season shrimp with salt and pepper, then cook in the same pan with bacon fat for 2 minutes per side until pink and slightly caramelized.
3. Whisk together Dijon mustard, red wine vinegar, and olive oil until emulsified. The tangy dressing cuts through the rich ingredients and brightens every bite.
4. Arrange mixed greens on a large platter, then top with rows of cooked shrimp, chopped eggs, crumbled bacon, blue cheese, diced avocado, and cherry tomatoes.
5. Drizzle with Dijon dressing just before serving to prevent the greens from wilting. The beautiful presentation makes this perfect for entertaining while being simple enough for weeknight dinners.
17. Quick Shrimp Puttanesca with Fresh Pasta
Bold Italian flavors come together in this quick shrimp puttanesca with refrigerated pasta. Olives, capers, and artichokes create a briny, satisfying sauce that cooks in minutes.
Ingredients: 1 lb medium shrimp (peeled), 1 lb fresh fettuccine, 1 can diced tomatoes (14 oz), 1/2 cup Kalamata olives (pitted and halved), 2 tbsp capers, 1 cup frozen artichoke hearts, 4 garlic cloves (minced), 3 tbsp olive oil, 1/4 tsp red pepper flakes, 1/4 cup fresh basil (chopped).
How To Make Quick Shrimp Puttanesca with Fresh Pasta
1. Cook fresh pasta according to package directions until al dente, about 3-4 minutes. Fresh pasta cooks much faster than dried, so watch carefully to avoid overcooking.
2. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
3. Add diced tomatoes, olives, capers, and artichoke hearts to the pan. Simmer for 5 minutes until the sauce thickens slightly and the flavors meld together beautifully.
4. Add shrimp to the sauce and cook for 3 minutes until pink and cooked through. The shrimp absorb all the bold Mediterranean flavors while staying tender.
5. Toss the cooked pasta with the shrimp puttanesca sauce, adding pasta water if needed for consistency. Garnish with fresh basil for bright color and aromatic finish.
18. Charred Shrimp Pesto Quinoa Bowls
Perfectly charred shrimp served over fluffy quinoa with vibrant basil pesto. These nutritious bowls are endlessly customizable and ready in under 30 minutes for busy weeknights.
Ingredients: 1 1/2 lbs large shrimp (peeled), 1 1/2 cups quinoa, 1/2 cup basil pesto, 2 cups cherry tomatoes (halved), 1 English cucumber (diced), 1/2 red onion (thinly sliced), 2 tbsp olive oil, 1 lemon (juiced), 1/4 cup pine nuts (toasted), 1/4 cup feta cheese (crumbled).
How To Make Charred Shrimp Pesto Quinoa Bowls
1. Cook quinoa according to package directions until fluffy and tender, about 15 minutes. Fluff with a fork and let cool slightly while preparing the other components.
2. Heat olive oil in a large skillet over high heat until shimmering. Season shrimp with salt and pepper, then cook for 2 minutes per side without moving them to develop beautiful char marks.
3. Toss warm quinoa with half the basil pesto and lemon juice. The residual heat helps the pesto coat every grain while the lemon adds brightness.
4. Divide pesto quinoa among bowls and top with charred shrimp, cherry tomatoes, diced cucumber, and sliced red onion for fresh crunch and color.
5. Drizzle with remaining pesto and sprinkle with toasted pine nuts and crumbled feta. The nuts add crunch while the feta provides creamy, tangy contrast to the smoky shrimp.
19. Hot Honey Glazed Grilled Shrimp
Sweet and spicy shrimp glazed with hot honey and Sriracha create the perfect balance of flavors. These addictive shrimp work as an appetizer or main dish straight from the grill.
Ingredients: 2 lbs jumbo shrimp (peeled), 1/4 cup honey, 2 tbsp Sriracha sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 tbsp olive oil, 3 garlic cloves (minced), 1 tsp fresh ginger (grated), 2 green onions (sliced), 1 tbsp sesame seeds (toasted).
How To Make Hot Honey Glazed Grilled Shrimp
1. Whisk together honey, Sriracha, soy sauce, rice vinegar, minced garlic, and grated ginger for the glaze. This sweet-heat combination creates an irresistible coating that caramelizes beautifully on the grill.
2. Thread shrimp onto metal skewers, leaving space between each piece for even cooking. Brush with olive oil and season lightly with salt and pepper.
3. Grill shrimp over medium-high heat for 2 minutes per side until they start to turn pink and develop light char marks from the direct heat.
4. Brush generously with the hot honey glaze and grill for 1 more minute per side until the glaze caramelizes and becomes sticky and glossy.
5. Remove from grill and immediately garnish with sliced green onions and toasted sesame seeds. Serve with extra glaze on the side for those who want even more sweet heat.
Final Thoughts
These shrimp recipes prove that delicious dinners don’t have to be complicated or time-consuming. From quick stir-fries to elegant pasta dishes, there’s something here for every craving and occasion.
Keep a bag of frozen shrimp in your freezer and you’ll always be 20 minutes away from an impressive, restaurant-quality meal that brings joy to your dinner table.
