Summer is here, and with it comes a plethora of opportunities to enjoy delicious and refreshing dishes that are perfect for warm weather. One of the best ways to beat the heat is by incorporating seafood into your diet, and what better way to do so than with succulent shrimp? This beloved crustacean is incredibly versatile and can be used in a wide range of dishes, from salads and pasta to tacos and skewers.
In this article, we’ll be sharing 20 refreshing summer shrimp recipes that are sure to delight. From spicy mango ceviche to garlic butter grilled shrimp skewers, these dishes are perfect for hot summer days when you want something light and flavorful. Whether you’re looking for a quick and easy meal or an impressive dish to serve at your next outdoor gathering, we’ve got you covered.
So without further ado, let’s dive into our collection of refreshing summer shrimp recipes and get cooking!
Garlic Butter Grilled Shrimp Skewers
Elevate your outdoor dining experience with this flavorful and effortless recipe that combines succulent shrimp with the richness of garlic butter. Perfect for a summer evening or as an impressive appetizer, these skewers are sure to delight.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 4 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon Worcestershire sauce
– Salt and pepper, to taste
– 10 wooden skewers, soaked in water for 30 minutes
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together butter, garlic, lemon juice, and Worcestershire sauce.
3. Thread shrimp onto skewers, leaving a small space between each piece.
4. Brush the garlic butter mixture evenly over the shrimp.
5. Season with salt and pepper to taste.
6. Grill for 8-10 minutes, turning occasionally, until shrimp are pink and cooked through.
Cooking Time: 8-10 minutes
Spicy Mango Shrimp Ceviche
This refreshing Spicy Mango Shrimp Ceviche recipe combines the sweetness of mango with the spiciness of jalapeño, making it a perfect appetizer or snack for any occasion.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe mangos, diced
– 1/4 cup freshly squeezed lime juice
– 1/4 cup chopped cilantro
– 1 jalapeño pepper, seeded and finely chopped
– Salt to taste
Instructions:
1. In a large bowl, combine shrimp, mango, lime juice, cilantro, and jalapeño.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the shrimp to “cook” in the citrus juices.
3. Just before serving, give the mixture a good stir and adjust seasoning if needed.
4. Serve chilled, garnished with additional cilantro and lime wedges if desired.
Cooking Time: 30 minutes
Lemon Herb Shrimp Pasta Salad
This refreshing pasta salad combines succulent shrimp with a zesty lemon herb dressing, perfect for a light and flavorful meal or as a side dish. With its bright citrus notes and aromatic herbs, this recipe is sure to become a summer staple.
Ingredients:
– 8 oz. pasta of your choice (e.g., bow tie or penne)
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon chopped fresh parsley
– 1/2 teaspoon chopped fresh dill
– Salt and pepper to taste
– 1 cup cherry tomatoes, halved
Instructions:
1. Cook pasta according to package instructions; set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add shrimp and cook until pink and just done, about 2-3 minutes per side.
4. In a large bowl, whisk together lemon juice, parsley, dill, salt, and pepper.
5. Add cooked pasta, shrimp, and cherry tomatoes to the bowl; toss to combine.
6. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: Approximately 15-20 minutes
Coconut Lime Shrimp with Pineapple Salsa
Elevate your seafood game with this tropical twist on a classic shrimp dish. Sweet and tangy flavors come together to create a mouthwatering appetizer or main course.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 cup coconut milk
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– 1 teaspoon grated ginger
– Salt and pepper, to taste
– Pineapple Salsa (see below)
– Fresh cilantro leaves, for garnish
Pineapple Salsa:
– 1 cup diced fresh pineapple
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons freshly squeezed lime juice
– Salt, to taste
Instructions:
1. In a medium bowl, whisk together coconut milk, lime juice, olive oil, ginger, salt, and pepper.
2. Add the shrimp and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3. Preheat grill or grill pan to medium-high heat. Remove shrimp from marinade and cook for 2-3 minutes per side, or until pink and cooked through.
4. Serve with Pineapple Salsa and garnish with cilantro leaves.
Cooking Time: 15-20 minutes
Avocado Shrimp Summer Rolls
Beat the heat with these refreshing summer rolls packed with succulent shrimp, creamy avocado, and crunchy vegetables.
Ingredients:
– 1 ripe avocado, diced
– 1/2 pound large shrimp, peeled and deveined
– 1 cup mixed greens (such as cilantro, basil, and mint)
– 1/4 cup chopped cucumber
– 1/4 cup sliced red bell pepper
– 2 tablespoons soy sauce
– 2 tablespoons sesame oil
– Salt to taste
– Rice paper wrappers (about 20-25 sheets)
Instructions:
1. In a medium bowl, combine shrimp, avocado, mixed greens, cucumber, and red bell pepper.
2. In a small bowl, whisk together soy sauce and sesame oil. Pour over the shrimp mixture; toss to coat.
3. Lay a rice paper wrapper flat on a clean surface. Place about 1/4 cup of the shrimp mixture in the center of the wrapper.
4. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up to form a tight cylinder. Repeat with remaining wrappers and filling.
5. Serve immediately, or store in an airtight container in the refrigerator for up to 2 hours.
Cooking Time: 10-15 minutes
Grilled Shrimp Tacos with Cilantro Lime Slaw
This flavorful recipe combines the sweetness of grilled shrimp with the tanginess of a fresh cilantro slaw, all wrapped up in a crispy taco shell.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 lime, juiced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Cilantro Lime Slaw (recipe below)
– Optional toppings: diced avocado, sour cream, salsa
Cilantro Lime Slaw:
– 1 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together olive oil, lime juice, cumin, and smoked paprika. Brush mixture on both sides of shrimp.
3. Grill shrimp for 2-3 minutes per side, until pink and cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos with grilled shrimp, Cilantro Lime Slaw, and desired toppings.
Cooking Time: 15 minutes
Cold Shrimp and Cucumber Salad
This light and refreshing salad is perfect for hot summer days. With the sweetness of cucumber, the tanginess of dressing, and the succulence of shrimp, it’s a delightful treat that’s easy to prepare.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium cucumbers, sliced
– 1/4 cup plain Greek yogurt
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh dill leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the shrimp and cucumber slices.
2. In a small bowl, whisk together the yogurt, lemon juice, and olive oil until smooth.
3. Pour the dressing over the shrimp and cucumber mixture, tossing to coat.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Just before serving, garnish with fresh dill leaves if desired.
Cooking Time: None! This salad is best served chilled, straight from the refrigerator.
Shrimp and Watermelon Skewers with Mint
A refreshing twist on traditional appetizers, these shrimp and watermelon skewers are perfect for warm weather gatherings or as a unique snack. The sweetness of the watermelon pairs surprisingly well with the savory flavor of the shrimp, all tied together with the brightness of fresh mint.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups cubed seedless watermelon (about 1 small melon)
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread shrimp, watermelon, and mint leaves onto skewers, leaving a small space between each piece.
3. Brush with olive oil and season with salt and pepper.
4. Grill for 8-10 minutes, turning occasionally, until shrimp are pink and cooked through.
5. Serve immediately.
Cooking Time: 10 minutes
Summer Shrimp Scampi Zoodles
Summer Shrimp Scampi Zoodles Recipe
Get ready to savor the taste of summer with this refreshing and flavorful shrimp scampi dish, served over zucchini noodles (zoodles).
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium zucchinis
– 4 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Lemon wedges for serving (optional)
Instructions:
1. Cook zucchinis using a spiralizer or a vegetable peeler to create zoodles. Set aside.
2. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add garlic and sauté for 1 minute.
3. Add shrimp to the skillet and cook until pink and fully cooked, about 2-3 minutes per side.
4. Remove shrimp from the skillet and set aside. Reduce heat to low and add white wine (if using). Simmer for 1 minute.
5. Stir in remaining 2 tablespoons of butter and parsley. Season with salt and pepper to taste.
6. Toss cooked zoodles with the scampi sauce. Serve immediately, garnished with lemon wedges if desired.
Cooking Time: Approximately 12-15 minutes
Spicy Grilled Shrimp with Peach Salsa
Elevate your summer gatherings with this sweet and spicy combination of succulent shrimp and fresh peach salsa. Perfect for a backyard BBQ or dinner party, this recipe is sure to impress.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 teaspoon hot sauce (such as Frank’s RedHot)
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– Peach Salsa (see below for recipe)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, honey, hot sauce, paprika, salt, and pepper.
3. Add the shrimp to the bowl and toss to coat with the marinade.
4. Grill the shrimp for 2-3 minutes per side, or until pink and cooked through.
5. Serve immediately with Peach Salsa.
Peach Salsa:
– 2 ripe peaches, diced
– 1/2 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt and pepper, to taste
Combine all ingredients in a bowl and stir until well combined. Refrigerate for at least 30 minutes before serving.
Cooking Time: 10-12 minutes (including prep time)
Shrimp and Corn Chowder
Warm up with this comforting and flavorful chowder, perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup corn kernels (fresh or frozen)
– 1/2 cup all-purpose flour
– 1 cup fish stock or clam juice
– 1/2 cup milk or cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add shrimp, corn kernels, and flour. Cook for 1-2 minutes, stirring constantly.
3. Gradually add fish stock and milk or cream, whisking continuously. Bring to a simmer.
4. Reduce heat to low and let chowder cook for 10-15 minutes or until the flavors have melded together and the shrimp are cooked through.
5. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Tomato Basil Shrimp Bruschetta
Tomato Basil Shrimp Bruschetta Recipe
Elevate your appetizer game with this flavorful and colorful Tomato Basil Shrimp Bruschetta, perfect for a quick and easy gathering or a special occasion. Fresh tomatoes, basil, garlic, and succulent shrimp come together in harmony on toasted bread.
Ingredients:
– 12 large shrimp, peeled and deveined
– 2 cups cherry tomatoes, halved
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 1 baguette, sliced into 1-inch thick rounds
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
3. Meanwhile, toast baguette slices in the oven for 5 minutes, or until lightly browned.
4. Top toasted bread with shrimp, cherry tomatoes, basil leaves, and garlic. Sprinkle Parmesan cheese (if using).
5. Drizzle with olive oil and season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Shrimp and Mango Summer Salad
This refreshing salad combines succulent shrimp, sweet mango, crunchy veggies, and tangy dressing, perfect for hot summer days. With its vibrant colors and zesty flavors, it’s a delightful treat that’s sure to please.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe mangos, diced
– 1 cup mixed greens (arugula, spinach, etc.)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup red onion, thinly sliced
– 1/4 cup crumbled feta cheese
– 2 tablespoons olive oil
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, cherry tomatoes, and red onion.
2. In a separate pan, heat the olive oil over medium-high heat. Add shrimp and cook until pink and fully cooked (about 3-4 minutes per side).
3. Cut cooked shrimp into bite-sized pieces and add to the bowl with the greens mixture.
4. Top with diced mango, crumbled feta cheese, and a squeeze of lime juice.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Cajun Shrimp and Sausage Foil Packets
Perfect for a quick weeknight dinner or a camping trip, these Cajun shrimp and sausage foil packets pack big flavor into small packages. With minimal cleanup and only 15 minutes of cooking time, you can’t go wrong!
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 4 Cajun-style sausages (such as Andouille or smoked sausage), sliced
– 2 tablespoons olive oil
– 1 tablespoon Cajun seasoning
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 4 sheets heavy-duty aluminum foil
Instructions:
1. Preheat grill or oven to medium-high heat.
2. In a small bowl, mix together olive oil, Cajun seasoning, and garlic powder.
3. Place a sausage slice on each foil sheet, leaving a 1-inch border around the meat.
4. Add shrimp on top of sausage, then sprinkle with salt and pepper.
5. Drizzle Cajun mixture evenly over the shrimp.
6. Fold foil to form a packet, sealing edges tightly.
7. Cook for 8-10 minutes or until shrimp are pink and cooked through.
Cooking Time: 15 minutes
Shrimp and Avocado Lettuce Wraps
A refreshing twist on traditional wraps, this recipe combines succulent shrimp with creamy avocado and crisp lettuce for a light and satisfying meal. Perfect for a quick lunch or dinner!
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe avocados, diced
– 4 large lettuce leaves (any type)
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: red onion, cilantro, or feta cheese for added flavor
Instructions:
1. In a medium bowl, whisk together lime juice and olive oil.
2. Add the shrimp and marinate for at least 10 minutes, or up to 30 minutes in the refrigerator.
3. Meanwhile, prepare the lettuce leaves by gently washing and drying them.
4. Assemble the wraps by placing a few pieces of avocado on each lettuce leaf, followed by a few marinated shrimp.
5. Serve immediately, garnished with red onion, cilantro, or feta cheese if desired.
Cooking Time: 10-15 minutes (includes marinating time)
Grilled Shrimp with Garlic Lemon Butter
Elevate your grilled shrimp game with this simple yet impressive recipe that combines the brightness of lemon, the richness of butter, and the pungency of garlic.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 4 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 2 lemons, juiced (about 2 tablespoons)
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together butter, garlic, lemon juice, salt, and pepper until well combined.
3. Brush the mixture evenly onto both sides of the shrimp.
4. Grill shrimp for 2-3 minutes per side, or until they’re pink and cooked through.
5. Remove from heat and sprinkle with parsley, if desired.
6. Serve immediately and enjoy!
Cooking Time: 8-10 minutes
Shrimp and Quinoa Stuffed Peppers
Elevate your dinner game with these vibrant bell peppers packed with flavorful shrimp, quinoa, and spices. This recipe is a perfect blend of healthy and indulgent.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked quinoa
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened.
4. Add shrimp and cook until pink, about 2-3 minutes per side.
5. Stir in quinoa, cumin, smoked paprika, salt, and pepper.
6. Stuff each bell pepper with the shrimp-quinoa mixture, filling to the top.
7. Top with shredded cheese (if using).
8. Bake for 25-30 minutes or until bell peppers are tender.
Cooking Time: 25-30 minutes
Summer Shrimp and Orzo Salad
Perfect for a light and refreshing summer meal, this shrimp and orzo salad combines succulent seafood with nutty pasta, crunchy veggies, and tangy dressing.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 8 ounces orzo pasta
– 2 cups mixed cherry tomatoes, halved
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Cook orzo pasta according to package instructions; drain and set aside.
2. In a large skillet, heat olive oil over medium-high. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through.
3. In a large bowl, combine cooked orzo, cherry tomatoes, parsley, and feta (if using).
4. Squeeze lemon juice over the salad and toss to combine.
5. Divide among plates and serve immediately.
Cooking Time: 15-20 minutes
Shrimp and Pineapple Fried Rice
A tropical twist on classic fried rice, this recipe combines succulent shrimp with sweet pineapple and savory soy sauce for a flavorful and filling meal.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup large shrimp, peeled and deveined
– 1 cup diced fresh pineapple
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the shrimp and cook until pink and fully cooked, about 2-3 minutes. Remove from the pan.
3. Add the onion and garlic to the pan and stir-fry until softened, about 1 minute.
4. Add the pineapple and cook for an additional minute.
5. Push the mixture to one side of the pan. Crack in 1-2 eggs (depending on size) and scramble until cooked through. Mix with the pineapple mixture.
6. Add the cooked rice to the pan, breaking up any clumps with a spatula. Stir-fry for about 2-3 minutes, incorporating all ingredients.
7. Add the soy sauce and season with salt to taste.
8. Transfer the fried rice to a serving platter and garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Cool Shrimp Gazpacho
This vibrant gazpacho recipe combines the flavors of shrimp, cucumber, and mint for a light and refreshing summer soup. Perfect for hot days when you need a cooling treat that’s still packed with protein.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups diced cucumber
– 1 cup diced red bell pepper
– 1/4 cup chopped fresh mint
– 1/2 cup breadcrumbs
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 cups gazpacho broth (homemade or store-bought)
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. In a blender or food processor, combine shrimp, cucumber, bell pepper, mint, breadcrumbs, garlic, salt, and pepper. Blend until smooth.
2. With the blender or food processor still running, slowly pour in the gazpacho broth and olive oil. Continue blending until well combined.
3. Chill soup in the refrigerator for at least 30 minutes to allow flavors to meld.
4. Serve chilled, garnished with crumbled feta cheese if desired.
Cooking Time: 15 minutes
Summary
Beat the heat this summer with these refreshing shrimp recipes! From classic grilled skewers to innovative ceviche and pasta salads, there’s something for everyone. Try Garlic Butter Grilled Shrimp Skewers or Spicy Mango Shrimp Ceviche for a flavorful start. Or, cool down with Cold Shrimp and Cucumber Salad or Summer Shrimp Scampi Zoodles. For a sweet twist, try Coconut Lime Shrimp with Pineapple Salsa or Spicy Grilled Shrimp with Peach Salsa. With 20 recipes to choose from, you’ll be hooked on these delightful summer shrimp dishes!