20 Easy Shrimp Recipes That Are Ready in 30 Minutes or Less

Make shrimp the star of your weeknight dinners.

By
Devan Grimsrud
Devan Grimsrud
Devan Grimsrud

Devan Grimsrud is a Berlin-based writer, editor, and recipe developer originally from Minneapolis, Minnesota. After working in television production with James Beard Award-winning chef Andrew Zimmern, she relocated to Berlin and became the managing editor at Kitchen Stories, an international digital cooking platform with millions of active users. 

Learn about Simply Recipes' Editorial Process
Published April 09, 2025
Devan Grimsrud
Plate of creamy skillet shrimp with corn, pancetta, and tomatoes at a table setting with a glass of water, a white and red table napkin on the counter, and a bowl of basil

Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster

A quick-cooking protein is one of the best gifts you can give yourself on a weeknight. A package of ground meat, a can of beans, a few sausages, and eggs (when they don't cost an arm and a leg) are some of my personal favorites, but don't sleep on one of the quickest-cooking proteins out there: shrimp.

I always keep some shrimp on hand in the freezer for last-minute meals, and can highly recommend this strategy in combination with any of the 20 recipes below. They all take under 30 minutes to make, and they're wholly satisfying in and of themselves or served with simple sides like rice, polenta, or some crusty bread.

  • Skillet Shrimp Fajitas

    Shrimp Fajitas Recipe

    Simply Recipes / Nick Evans

    "I can make a good meal out of three to four of these fajitas, but if you wanted to serve something else alongside these, you could go with chips and guacamole or queso, rice and beans, or even a simple chopped salad." —Nick Evans, Recipe Developer

  • New Orleans-Style Barbecue Shrimp

    New Orleans BBQ Shrimp in a dutch oven

    Simply Recipes / Photo by Jen Causey / Food Styling by Jennifer Wendorf / Prop Styling by Phoebe Hauser

    "Use big, shell-on shrimp for this recipe—either 16/20 or 21/25. I like to buy fresh shrimp from the seafood market for the best flavor, but frozen is perfectly fine. If you use frozen, thaw it properly before using." —Laurel Randolph, Associate Editorial Director

  • Creamy Skillet Shrimp with Corn, Pancetta, and Tomatoes

    Plate of creamy skillet shrimp with corn, pancetta, and tomatoes at a table setting with a glass of water, a white and red table napkin on the counter, and a bowl of basil

    Simply Recipes / Photo by Fred Hardy II / Food Styling by Ana Kelly / Prop Styling by Shell Royster

    "If using fresh corn, “milk” the cobs after removing the kernels by scraping then with the back of your knife. Add to the pan in Step 4 for an extra-creamy, corny upgrade." —Sara Bir, Contributor

  • Shrimp Pasta Alla Vodka

    Shrimp Pasta alla Vodka

    Simply Recipes / Elise Bauer

    "Feel free to leave out the vodka and enjoy this shrimp fettuccine with a creamy tomato sauce." —Elise Bauer, Founder

    Continue to 5 of 20 below

  • Harissa Grilled Shrimp with Orzo and Olives

    Harissa Grilled Shrimp with Orzo and Olives Next to Small Bowls with Olives, Lemon Wedges, and a Fork on a Cloth Napkin

    Simply Recipes / Mike Lang

    "If you're using wooden skewers, you'll have to soak them in water for about 20 minutes before using." —Sarah Wharton, Recipe Developer

  • Spicy Garlic Shrimp With Coconut Rice

    Spicy Garlic Shrimp

    Simply Recipes / Elise Bauer

    "Look for jumbo shrimp (about 20 count per pound) for this recipe. Fresh or frozen shrimp are fine. If you use frozen shrimp, defrost the shrimp by putting them in a large bowl of ice water for 20 minutes or so." —Elise Bauer, Founder

  • Shrimp Scampi

    Shrimp Scampi

    Simply Recipes / Elise Bauer

    "If you'd like a alcohol-free version of scampi sauce, you can substitute chicken broth for the white wine. You may want to increase the lemon juice a bit, but taste the sauce first." —Elise Bauer, Founder

  • Sheet Pan Shrimp and Asparagus

    Overhead view of garlic butter sheet pan shrimp and asparagus on a baking sheet.
    Simply Recipes / Nick Evans

    "This recipe is great on its own or served over rice, pasta, or polenta." —Nick Evans, Recipe Developer

    Continue to 9 of 20 below

  • Grilled Shrimp Salad

    Bowl of Grilled Shrimp Salad with Shrimp, Avocados, Cherry Tomatoes, and Cotija Cheese

    Simply Recipes / Nick Evans

    "I like peeling the shrimp before grilling because it makes them easier to serve and I love the direct heat char that you get on the shrimp, but it does mean that the shrimp will cook faster, so you need to keep an eye on them." —Nick Evans, Recipe Developer

  • Shrimp Cakes

    3 shrimp cakes on black plate

    Simply Recipes / Elise Bauer

    "You can also roast the sweet potatoes in the oven, if you prefer, it will just take longer to finish the recipe." —Elise Bauer, Founder

  • Ginger Garlic Sesame Shrimp

    A plate of garlic sesame shrimp ready to serve.

    Simply Recipes / Elise Bauer

    "If you have only unseasoned rice vinegar, add 2 teaspoons of sugar to make up for the sugar that would have been in the seasoned rice vinegar." —Elise Bauer, Founder

  • Shrimp and Artichoke Pasta

    A plate of artichoke and shrimp pasta ready to eat

    Simply Recipes / Elise Bauer

    "I make my own basil pesto in the summer and freeze it to use all year long, or if I'm out, I'll buy some ready made to use here. If it's winter and there is no basil pesto to be found at the market, I'll make kale pesto, which works just as well." —Elise Bauer, Founder

    Continue to 13 of 20 below

  • Pan-Roasted Shrimp and Okra

    pan-roasted shrrimp and okra served on two plates at a table setting with glasses of water and a table napkin

    Simply Recipes / Photo by Morgan Hunt Glaze / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

    "For sweeter, less bitter okra, choose small pods." —Laurel Randolph, Associate Editorial Director

  • Shrimp and Mushroom Stir Fry

    Shrimp and Mushroom Stir Fry Served over Rice

    Simply Recipes / Nick Evans

    "The sauce for this stir-fry can be on the salty side on its own, but that’s nicely tempered when served over rice or noodles. Use a low-sodium soy sauce if you prefer." —Nick Evans, Recipe Developer

  • Tom Yum Soup (Spicy Thai Soup with Shrimp)

    A bowl of tom yum soup with a spoon in it and various ingredients around it

    Simply Recipes / Aaron Hutcherson

    "While this recipe calls for solely shrimp, you can explore as far as your tastes allow. You might want to try squid, mussels, or firm-fleshed fish like cod or halibut. Choose the seafood you like best." —Aaron Hutcherson, Recipe Developer

  • Shrimp Fried Rice

    Shrimp Fried Rice

    Simply Recipes / Elise Bauer

    "Use chilled leftover rice for the best fried rice. The dry refrigerator air helps dry the rice a bit, making it perfect for this recipe." —Elise Bauer, Founder

    Continue to 17 of 20 below

  • Baked Shrimp in Tomato Feta Sauce

    Baked Shrimp with Tomato and Feta

    Simply Recipes / Elise Bauer

    "Serve simply with some crusty Italian bread to dip in the sauce." —Elise Bauer, Founder

  • Peppery Garlic Shrimp

    Peppery Garlic Shrimp Over Rice on a Plate

    Simply Recipes / Annika Panikker

    "Crushing the peppercorns can be done with a mortar and pestle. Or if you don't have a mortar and pestle, place the whole peppercorns in a small zip top bag and place that bag inside another zip top bag and smash with a hammer on a hard surface, not directly on your countertop." —Elise Bauer, Founder

  • Pasta Pomodoro with Shrimp

    Pasta Pomodoro with Shrimp

    Simply Recipes / Elise Bauer

    "For this recipe, you could also use canned tomatoes, but if tomatoes are in season, it's worth using them and hardly adds any extra time." —Elise Bauer, Founder

  • Shrimp With Snow Peas

    Shrimp Snow Peas

    Simply Recipes / Elise Bauer

    "You can also use sugar snap peas for this recipe. Save prep time by prepping the peas, ginger, and garlic while the shrimp is marinating." —Elise Bauer, Founder

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