6 Easy Shrimp Recipes That You Will Love

Liputan6.com, Jakarta Are you looking for easy shrimp recipes that you can make at home without spending hours in the kitchen? Shrimp is one of the best ingredients for quick cooking because it takes only a few minutes to prepare. These simple dishes are perfect for busy weekdays or when you want to impress guests.

Many people think cooking seafood is difficult, but easy shrimp recipes prove this wrong. Shrimp cooks very fast and works well with many different flavors and cooking methods. You can fry, boil, grill, or bake shrimp to create delicious meals.

In this article, we will share six easy shrimp recipes that you will love. From the shrimp fried rice to shrimp tacos, you can find easy recipes from various parts of the world. 

This classic shrimp boil brings the taste of the coast to your kitchen. Old Bay seasoning gives the shrimp a perfect blend of spices that makes this dish unforgettable.

Ingredients:

- 2 pounds large shrimp, shells on

- 4 tablespoons Old Bay seasoning

- 1 lemon, cut into wedges

- 4 garlic cloves, minced

- 8 cups water

- 2 tablespoons salt

- 2 tablespoons butter

Instructions:

1. Fill a large pot with water and add salt. Bring the water to a rolling boil over high heat.

2. Add Old Bay seasoning and minced garlic to the boiling water. Stir well to mix all the flavors together.

3. Carefully add the shrimp to the pot. The shells help keep the shrimp tender and add extra flavor to the dish.

4. Cook the shrimp for 2-3 minutes until they turn pink and curl slightly. Do not overcook them or they will become tough.

5. Remove the shrimp from the pot using a large spoon with holes. Place them on a serving plate immediately.

6. Melt butter in a small pan and pour it over the hot shrimp. Serve with lemon wedges for squeezing over the shrimp.

This garlic butter shrimp recipe is ready in less than 10 minutes. The combination of garlic and butter creates a rich sauce that makes the shrimp taste amazing.

Ingredients:

- 1 pound medium shrimp, peeled and deveined

- 4 tablespoons butter

- 4 garlic cloves, minced

- 2 tablespoons olive oil

- 1 teaspoon salt

- 1/2 teaspoon black pepper

- 2 tablespoons fresh parsley, chopped

- 1 lemon, juiced

Instructions:

1. Heat olive oil in a large pan over medium-high heat. Make sure the oil covers the bottom of the pan evenly.

2. Add minced garlic to the hot oil and cook for 30 seconds. Stir constantly so the garlic does not burn.

3. Add the shrimp to the pan in a single layer. Season with salt and pepper on both sides.

4. Cook the shrimp for 2 minutes on one side until they start to turn pink. Flip them over carefully with tongs.

5. Add butter to the pan and let it melt around the shrimp. The butter will mix with the garlic and oil to create a sauce.

6. Cook for another 1-2 minutes until the shrimp are completely pink and cooked through.

7. Remove from heat and add lemon juice and chopped parsley. Toss everything together and serve immediately.

This shrimp fried rice turns leftover rice into a complete meal. It combines protein, vegetables, and rice in one delicious dish that the whole family will enjoy.

Ingredients:

- 1 pound small shrimp, peeled and deveined

- 3 cups cooked rice, preferably day-old

- 2 eggs, beaten

- 1 cup mixed vegetables (peas, carrots, corn)

- 3 green onions, chopped

- 3 tablespoons soy sauce

- 2 tablespoons vegetable oil

- 1 tablespoon sesame oil

- 2 garlic cloves, minced

- 1 teaspoon ginger, minced

Instructions:

1. Heat 1 tablespoon of vegetable oil in a large pan or wok over high heat. The pan should be very hot for proper frying.

2. Add beaten eggs to the hot oil and scramble them quickly. Remove the cooked eggs from the pan and set aside.

3. Add the remaining oil to the same pan. Add minced garlic and ginger, stirring for 30 seconds until fragrant.

4. Add the shrimp to the pan and cook for 2-3 minutes until they turn pink. Season with a pinch of salt.

5. Add the mixed vegetables to the pan and stir-fry for 2 minutes until they are heated through but still crisp.

6. Add the cooked rice to the pan, breaking up any clumps with a spoon. Stir everything together well.

7. Pour soy sauce and sesame oil over the rice mixture. Add the scrambled eggs back to the pan.

8. Stir-fry everything together for 2-3 minutes until the rice is heated through. Top with chopped green onions before serving.

These shrimp tacos bring Mexican flavors to your dinner table. The spiced shrimp pairs perfectly with fresh toppings for a light and satisfying meal.

Ingredients:

- 1 pound medium shrimp, peeled and deveined

- 8 small corn or flour tortillas

- 1 teaspoon chili powder

- 1 teaspoon cumin

- 1/2 teaspoon paprika

- 1/2 teaspoon salt

- 2 tablespoons olive oil

- 1 cup shredded cabbage

- 1 avocado, sliced

- 1/4 cup red onion, diced

- 1/4 cup cilantro, chopped

- 2 limes, cut into wedges

- 1/2 cup sour cream

Instructions:

1. Mix chili powder, cumin, paprika, and salt in a small bowl. This spice mixture will give the shrimp a delicious Mexican flavor.

2. Pat the shrimp dry with paper towels and place them in a large bowl. Sprinkle the spice mixture over the shrimp.

3. Toss the shrimp with your hands until they are evenly coated with all the spices.

4. Heat olive oil in a large pan over medium-high heat. Add the seasoned shrimp to the hot oil.

5. Cook the shrimp for 2-3 minutes on each side until they are pink and slightly charred on the edges.

6. Warm the tortillas in a dry pan for 30 seconds on each side or wrap them in damp paper towels and microwave for 30 seconds.

7. Fill each tortilla with 3-4 shrimp. Top with shredded cabbage, avocado slices, diced red onion, and cilantro.

8. Serve with lime wedges and sour cream on the side. Squeeze lime juice over the tacos before eating.

This classic shrimp cocktail makes an elegant appetizer for any occasion. The tangy cocktail sauce complements the sweet, tender shrimp perfectly.

Ingredients:

- 2 pounds large shrimp, peeled and deveined

- 8 cups water

- 2 tablespoons salt

- 1 lemon, halved

- 2 bay leaves

- 1/2 cup ketchup

- 2 tablespoons horseradish

- 1 tablespoon lemon juice

- 1 teaspoon Worcestershire sauce

- 1/4 teaspoon hot sauce

- Ice for serving

Instructions:

1. Fill a large pot with water and add salt, bay leaves, and lemon halves. Bring to a boil over high heat.

2. Add the shrimp to the boiling water and cook for 2-3 minutes until they turn pink and curl into a C shape.

3. Immediately remove the shrimp with a slotted spoon and place them in a bowl of ice water. This stops the cooking process.

4. Let the shrimp cool in the ice water for 5 minutes, then drain and pat them dry with paper towels.

5. To make cocktail sauce, mix ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce in a small bowl.

6. Taste the sauce and adjust the horseradish or hot sauce to your preference. The sauce should be tangy and slightly spicy.

7. Arrange the cooked shrimp around the edge of a serving plate with the cocktail sauce in the center.

8. Serve immediately or refrigerate for up to 2 hours before serving. Keep the shrimp on ice if serving at a party.

This coconut shrimp recipe creates a crispy, tropical-flavored dish that feels special but is simple to make. The sweet coconut coating makes these shrimp irresistible.

Ingredients:

- 1 pound large shrimp, peeled with tails on

- 1 cup all-purpose flour

- 2 eggs, beaten

- 1 1/2 cups shredded coconut

- 1/2 cup panko breadcrumbs

- 1 teaspoon salt

- 1/2 teaspoon pepper

- Vegetable oil for frying

- Sweet chili sauce for dipping

Instructions:

1. Set up three shallow dishes for coating the shrimp. Put flour mixed with salt and pepper in the first dish.

2. Place beaten eggs in the second dish. Mix shredded coconut and panko breadcrumbs in the third dish.

3. Pat the shrimp dry and hold each one by the tail. Dip it first in flour, then egg, then coconut mixture.

4. Press the coconut coating gently onto each shrimp to help it stick well. Place coated shrimp on a plate.

5. Heat 2 inches of oil in a heavy pot to 350°F. Use a cooking thermometer to check the temperature.

6. Fry 4-5 shrimp at a time for 2-3 minutes until they are golden brown and floating on top of the oil.

7. Remove the shrimp with a slotted spoon and place them on paper towels to drain excess oil.

8. Serve immediately with sweet chili sauce for dipping. The shrimp are best when eaten hot and crispy.