Use large shrimp or skewers. Oil lightly; cook over medium-high heat, turning once.
The Only Shrimp kitchen
Cooking & Recipes
Eight shrimp cooking methods, doneness advice and ten original approachable recipes.
The anti-rubber rule
Dry surface. Hot pan. Short cook. Early exit.
Shrimp move from translucent to opaque quickly. Cook in batches so they sear instead of steam, and remove them when just pearly/opaque rather than waiting for a tight curl.
Pat dry and spread in one layer. Add garlic late enough that it does not burn.
Use seasoned water; add shrimp at a simmer and watch closely. Chill promptly for cold service.
Season the steaming liquid or shrimp; cover and cook gently until opaque.
Spread on a sheet pan at high heat. Match sizes so they finish together.
Keep close to the element and watch constantly; this is fast and good for browning.
Arrange one layer, lightly oiled. Shake once and begin checking early.
Dry thoroughly, bread just before frying, avoid crowding and drain on a rack.
Only Shrimp kitchen
10 original, flexible recipes
Garlic butter shrimp
Ingredients
1 lb 21/25 peeled shrimp, 3 tbsp butter, 4 sliced garlic cloves, 1 lemon, parsley, salt, pepper.
Method
- Dry and season shrimp.
- Sear in 1 tbsp butter about 1“2 minutes per side.
- Lower heat; add remaining butter and garlic for 30 seconds.
- Finish with lemon and parsley.
Tip: Remove shrimp before the garlic butter fully reduces; return briefly to coat.
Air fryer paprika shrimp
Ingredients
1 lb peeled shrimp, 1 tbsp oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, salt, lemon.
Method
- Heat air fryer to 400°F.
- Toss dry shrimp with oil and seasonings.
- Air fry in one layer 5“7 minutes, shaking once; check early.
- Finish with lemon.
Tip: Cook two batches rather than piling the basket.
Grilled lemon-herb shrimp
Ingredients
1 lb shell-on jumbo shrimp, 2 tbsp oil, lemon zest, oregano, parsley, garlic, salt.
Method
- Combine oil, zest and herbs; coat shrimp 15 minutes.
- Thread on skewers.
- Grill over medium-high heat, turning once, until opaque.
- Serve with lemon wedges.
Tip: Keep lemon juice for the finish; long acidic marinades soften the surface.
Crunchy lime shrimp tacos
Ingredients
1 lb shrimp, 8 tortillas, shredded cabbage, avocado, lime, cumin, chile powder, yogurt, cilantro.
Method
- Mix cabbage, yogurt and lime.
- Season shrimp with cumin, chile and salt.
- Sauté until just opaque.
- Fill warm tortillas with slaw, shrimp, avocado and cilantro.
Tip: Warm tortillas in a dry pan so they stay flexible.
Scampi-style lemon pasta
Ingredients
12 oz linguine, 1 lb shrimp, 3 tbsp olive oil, 4 garlic cloves, red pepper, lemon, parsley, 1/2 cup pasta water.
Method
- Cook pasta; reserve water.
- Sear shrimp and remove.
- Gently cook garlic and pepper in oil.
- Toss pasta with lemon and pasta water; fold shrimp back in.
Tip: Returning shrimp at the end prevents a second full cook.
Cajun shrimp skillet
Ingredients
1 lb shrimp, sliced bell pepper, scallions, 11/2 tbsp salt-free Cajun spice, 1 tbsp oil, 1 tbsp butter.
Method
- Sauté pepper in oil until crisp-tender.
- Add seasoned shrimp in one layer.
- Turn once; add butter and scallions.
- Serve over rice or grits.
Tip: Salt-free spice lets you control sodium.
Oven coconut shrimp
Ingredients
1 lb jumbo shrimp, 1/3 cup flour, 2 eggs, 3/4 cup panko, 3/4 cup unsweetened coconut, oil spray, lime.
Method
- Heat oven to 425°F; set a rack on a sheet pan.
- Coat shrimp in flour, egg, then panko-coconut.
- Spray lightly; bake 10“12 minutes, turning once.
- Serve with lime.
Tip: Use unsweetened coconut for better browning control.
Ginger shrimp fried rice
Ingredients
3/4 lb shrimp, 4 cups cold cooked rice, 2 eggs, peas, scallions, ginger, low-sodium soy sauce, neutral oil.
Method
- Sear shrimp; remove.
- Scramble eggs and set aside.
- Stir-fry ginger, rice and peas until hot.
- Add soy, eggs, scallions and shrimp.
Tip: Cold, dry rice browns instead of turning mushy.
Herbed shrimp salad
Ingredients
1 lb cooked chilled shrimp, celery, cucumber, dill, parsley, 1/3 cup Greek yogurt, 1 tbsp mayo, lemon, pepper.
Method
- Pat shrimp dry and chop if large.
- Mix dressing, herbs and vegetables.
- Fold in shrimp.
- Chill and serve in lettuce cups or on toast.
Tip: Dry shrimp keeps the dressing creamy.
Peel-and-eat spiced shrimp
Ingredients
11/2 lb shell-on shrimp, 8 cups water, lemon halves, bay leaf, peppercorns, 2 tbsp seafood seasoning.
Method
- Simmer water with lemon, bay, pepper and seasoning 5 minutes.
- Add shrimp; cook just until opaque.
- Drain immediately.
- Serve warm or chill quickly over ice.
Tip: The shell slows seasoning penetration—serve extra seasoning and lemon at the table.
External resources
More Shrimp Recipes
These are established editorial recipe collections. Links open in a new tab; Only Shrimp does not reproduce their recipes or imply endorsement.
For doneness, follow FoodSafety.gov: shrimp flesh should be pearly or white and opaque.