Easy, versatile, and quick to cook, shrimp is a high-protein, low-calorie alternative to other meats and fish.
A little sugar might seem out of place in the three-pepper spice rub here, but it caramelizes during cooking to give the shrimp a lovely browned look. The fresh vegetable mix has a nice sweet-sour flavor to balance the spicy shrimp. Load shrimp and veggies into tortillas for great Southwestern shrimp tacos.
This national dish of Thailand is surprisingly easy to make, and our version uses easy-to-find ingredients. For a bit more authenticity, swap in wide rice stick noodles, also called banh pho, for the spaghetti. You can find them in any Asian market or on the Asian aisle of many supermarkets, and as a bonus they cook more quickly too.
Tossing the shrimp in with the pasta for the last three minutes of cooking is an ingenious way to cook the shrimp perfectly without any extra effort or dirty dishes. To make the recipe even simpler, substitute bagged Asian slaw or other salad mix for the vegetables and herbs. The huge flavors in the dressing can stand up to anything.
This recipe combines all the flavors of a traditional paella in a weeknight-friendly dish. For the best sustainable choice, look for U.S. Pacific or West Coast white shrimp farmed in recirculating systems or inland ponds.
This recipe brings a bit of cultural flair to the table in minutes. Buy U.S. or Canadian wild-caught or farmed shrimp for the best sustainable option.
Cheese and seafood are not normally combined, but rules are made to be broken: The salty Romano elevates this recipe with its complex flavor. The simple preparation creates big taste from ingredients you're likely to have on hand anytime. Don't forget the fresh basil at the end; it's an indispensable addition.
This recipe delivers on its title: shrimp sautéed with mustard and hot sauce. Mango and cilantro give a little moderation to those potent flavors for a complete dish, ready in under five minutes and with less than 200 calories a serving. Pair with pasta or rice and just about any vegetable for an easy meal.
A can of basil, garlic, and oregano-flavored tomatoes makes this pasta dish laughably easy, but the home-cooked touches―adding bell pepper, extra garlic, and a topping of tangy feta―give it wonderful flavor. This versatile preparation works just as well with pieces of chicken, pork, or tofu as it does with shrimp.
Dense and hearty potato-based gnocchi are a filling partner for light-flavored shrimp. Any fresh green vegetable, from green beans to broccoli, can substitute for the asparagus, and though nothing beats fresh pesto, you can use the bottled stuff to save time in this already-fast recipe.
Shrimp is delicious cooked pretty much any way―baked, fried, sautéed, boiled; with pasta, rice, in salad, or in soup. This dish gives a simple hearty shrimp-and-rice base which each diner can customize. Serve the lime, sprouts, green onion, cilantro, and jalapeño on a platter so your family or guests can choose what they want to put in their bowl.
This is a full meal that cooks in less than five minutes, plus it has less than 400 calories and 1 gram of saturated fat per serving. Frozen corn, bottled salsa, and fresh cilantro provide summery flavor any time of year, but if it’s summertime, use fresh corn and homemade salsa to raise this up another level.
Here’s another dish that takes only as long to cook as the pasta does. The simple mushroom cream sauce is easy but indulgently delicious, and small adjustments to it can create a whole new dish. Try replacing the spicy Cajun seasoning with an Italian herb bland for something more like pasta primavera, or use a lemon pepper spice blend for Spanish Mediterranean flavor.
If you buy precooked shrimp from the grocery store, this is a completely no-cook recipe. The flavors of mango, cucumber, and tomato combine with rice vinegar to create a healthy and tasty dressing, while a topping of avocado and cashews adds creaminess and crunch. Other tropical fruits, like papaya, guava, starfruit, and even banana, would be welcome here.
It may not be as well-known as Italian or French, but Spanish cuisine has a way with seafood. Simple preparations like this one add excellent flavors, but still allow the natural essence of the main ingredient to shine through. Use the best, freshest shrimp you can and enjoy its subtle sweetness in this dish. Serve with bread for a simple weeknight dinner, or make it part of a tapas party for a group.
This spicy tomato sauce’s name is Italian for “angry,” but the delicious dish is so easy, it’ll put a smile on your face any night of the week. If you like to mix things up, try it with a short pasta like farfalle or penne instead of linguine, and if you’re a real shellfish lover, try our just-as-easy Shrimp and Scallop Arrabbiata recipe.
Lemon and seafood are a natural pair, but this dish brings the combination to the fore by sautéing lemon slices with the shrimp for cooked-in citrus flavor. Crushed red pepper provides a bit of spice, but if you like it hotter, chop and add some fresh or dried chili pepper―poblano, Serrano, or your own favorite.
Our recipe has just 392 calories and 1.1 grams of saturated fat per serving but all the deliciousness of the greasy take-out favorite. And to top it all off, you can have it on the table in about 20 minutes―faster than delivery. Serve with any kind of sautéed vegetable―bok choy, broccoli, or Napa cabbage are good bets.
Seviche traditionally “cooks” raw seafood with a long soak in citrus marinade, but our version cuts the time and effort by using precooked shrimp. The sharp lime flavor suffuses all the ingredients without overpowering the sweet tomato and creamy avocado. Try this recipe with cooked scallops, crab, or fish.
This easy dish can form the basis of dozens of dinners because it’s so adaptable. Add some chopped fresh or sun-dried tomato for Mediterranean flair, or use arugula in addition to spinach for a more complex flavor. The simple olive oil-and-lemon dressing, along with the briny and piquant capers will match whatever you throw at them.
Green salsa, or salsa verde, is based on tomatillos, a slightly tarter cousin of tomatoes popular in Mexican cooking. The green salsa, along with garlic and coriander, gives these fajitas authentic flavor. Quick tip for extra-tasty tortillas: Toast in a dry pan over medium-high heat for 30-60 seconds per side or until slightly browned.
Mango goes well with any kind of protein for more reason than just its taste: It contains an enzyme that tenderizes meat. Mango’s sweet-sour flavor combines well with lemon, tomato, and spicy flavors in this salad, served up for fun wrapped in lettuce leaves. To make this dish more substantial, add cooked rice―you can still serve as a lettuce wrap.
A Low Country classic has a spicy transformation in this delectable dish. Flavors from sweet grape tomatoes and savory bacon are awoken with either a hit of hot pepper sauce or a bit of chopped chipotle peppers; the choice is up to you. Whichever spicy-route you take, be prepared to be savoring the flavors of the coastal South in no time.
To make this recipe a sustainable choice, buy Pacific white shrimp farmed in fully recirculating systems or inland ponds. For a milder dish, use only 1 teaspoon black pepper.
Pan seared shrimp and broccoli come together in this favored pasta dish. Ready in just 20 minutes, you have time to enjoy this scampi even on your busiest days.