18 Refreshing Summer Shrimp Recipes Delightful

Summer’s here, and what better way to celebrate than with light, flavorful shrimp dishes that are as easy to make as they are delicious? Whether you’re craving a quick weeknight dinner or planning a sunny weekend feast, our roundup of 18 refreshing shrimp recipes has something for every taste. Dive in and discover your new seasonal favorite that’ll keep you cool and satisfied all summer long!

Grilled Garlic Butter Shrimp Skewers

Unbelievably easy and bursting with flavor, these Grilled Garlic Butter Shrimp Skewers have become my go-to for summer gatherings. Just last weekend, I whipped them up for a impromptu backyard BBQ, and they were the first to disappear. Trust me, the combination of juicy shrimp with that rich garlic butter is irresistible.

Ingredients

• 1 pound of large shrimp, peeled and deveined
• 4 tablespoons of unsalted butter, melted
• 3 cloves of garlic, minced
• A splash of lemon juice
• A couple of skewers, soaked in water for 30 minutes if wooden
• Salt, just a pinch
• Freshly ground black pepper, to your liking

Instructions

1. Preheat your grill to a medium-high heat, about 375°F to 400°F.
2. In a small bowl, mix together the melted butter, minced garlic, and a splash of lemon juice. This is your garlic butter sauce.
3. Thread the shrimp onto the skewers, about 4-5 shrimp per skewer, depending on their size.
4. Brush both sides of the shrimp skewers generously with the garlic butter sauce. Don’t be shy here; the more, the merrier.
5. Season the skewers with a pinch of salt and a grind of black pepper.
6. Place the skewers on the preheated grill. Grill for about 2-3 minutes on each side, or until the shrimp turn pink and slightly charred. Tip: Avoid overcooking to keep them juicy.
7. Once done, remove from the grill and give them one final brush with the remaining garlic butter sauce for extra flavor. Tip: Let them rest for a minute before serving to allow the flavors to meld.
8. Serve immediately. Tip: These skewers pair wonderfully with a crisp salad or over a bed of fluffy rice for a more filling meal.

Craving these already? The shrimp come out perfectly tender with a smoky char, and that garlic butter sauce? It’s downright addictive. For a fun twist, serve them with a side of spicy aioli or sprinkle with chopped parsley for a pop of color.

Summer Shrimp and Avocado Salad

How many times have I found myself staring into the fridge, craving something light yet satisfying during these sweltering summer months? Too many to count. That’s when this Summer Shrimp and Avocado Salad became my go-to. It’s quick, refreshing, and packs a punch of flavor that’ll make you forget about the heat.

Ingredients

• 1 lb of medium shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup of cherry tomatoes, halved
• 1/2 a red onion, thinly sliced
• A splash of lime juice (about 2 tbsp)
• A couple of tablespoons of olive oil
• Salt and pepper, just enough to season
• A handful of cilantro, chopped

Instructions

1. Start by heating a splash of olive oil in a pan over medium heat. Once hot, add the shrimp. Cook for about 2 minutes on each side, until they’re pink and opaque. Tip: Don’t overcrowd the pan to ensure each shrimp gets perfectly cooked.
2. While the shrimp cools, grab a large bowl. Toss in the diced avocados, cherry tomatoes, and red onion.
3. Drizzle the lime juice over the avocado mix to prevent browning and add a zesty kick. Tip: Fresh lime juice makes all the difference here.
4. Add the cooled shrimp to the bowl. Gently mix everything together to avoid mashing the avocados.
5. Season with salt and pepper to your liking, then sprinkle the chopped cilantro on top for that fresh herby finish. Tip: If you’re not a cilantro fan, basil works wonderfully too.

Zesty, creamy, and with just the right amount of crunch, this salad is a summer dream. Serve it over a bed of greens for an extra veggie boost or with crispy tortilla chips for a delightful contrast in textures.

Spicy Mango Shrimp Tacos

Oh my, have you ever had one of those days where you’re craving something sweet, spicy, and a little bit tangy all at once? That’s exactly how I felt when I first whipped up these Spicy Mango Shrimp Tacos. They’re the perfect blend of flavors to kickstart any meal, and trust me, they’re as fun to make as they are to eat!

Ingredients

• 1 lb of shrimp, peeled and deveined (because nobody likes the hassle at the table)
• A couple of ripe mangoes, diced (the sweeter, the better)
• A splash of lime juice (for that zesty kick)
• 1 tbsp of chili powder (adjust if you’re not into too much heat)
• 1/2 cup of chopped cilantro (because freshness is key)
• 8 small tortillas (corn or flour, your call)
• A drizzle of olive oil (just enough to get things sizzling)
• A pinch of salt (to bring all those flavors together)

Instructions

1. Heat a drizzle of olive oil in a pan over medium heat. Tip: Make sure the pan is hot before adding the shrimp to get that perfect sear.
2. Add the shrimp to the pan, sprinkle with chili powder and a pinch of salt. Cook for about 2 minutes on each side, until they’re pink and slightly curled. Tip: Don’t overcrowd the pan, or you’ll steam the shrimp instead of searing them.
3. Remove the shrimp from the pan and toss them with the diced mango, lime juice, and chopped cilantro in a bowl. Tip: Letting this mixture sit for a few minutes helps the flavors meld together beautifully.
4. Warm the tortillas in the same pan for about 30 seconds on each side. They should be soft and slightly charred.
5. Fill each tortilla with the shrimp and mango mixture. Serve immediately.

Unbelievably, these tacos strike the perfect balance between the sweetness of the mango and the heat from the chili powder, all wrapped up in a soft tortilla. Try serving them with an extra lime wedge on the side for an added burst of flavor!

Lemon Herb Grilled Shrimp

Vibrant flavors and a hint of summer nostalgia hit me every time I whip up this Lemon Herb Grilled Shrimp. It’s my go-to when I want something light yet satisfying, and the best part? It’s incredibly easy to make, leaving more time to enjoy those long, golden evenings.

Ingredients

• 1 pound of large shrimp, peeled and deveined
• A couple of tablespoons of olive oil
• The zest and juice of 1 lemon
• A splash of white wine (optional, but it adds a nice depth)
• 2 cloves of garlic, minced
• A handful of fresh parsley, chopped
• A pinch of salt and freshly ground black pepper

Instructions

1. In a large bowl, toss the shrimp with olive oil, lemon zest, lemon juice, white wine, minced garlic, and chopped parsley. Let it marinate in the fridge for about 15 minutes. Tip: Don’t marinate for too long; the acid in the lemon can start to cook the shrimp.
2. Preheat your grill to medium-high heat, around 375°F to 400°F. Tip: Make sure your grill grates are clean and lightly oiled to prevent sticking.
3. Thread the shrimp onto skewers if using, or place them directly on the grill. Cook for about 2-3 minutes on each side, until they turn pink and opaque. Tip: Avoid overcrowding the shrimp on the grill to ensure even cooking.
4. Season with a pinch of salt and freshly ground black pepper right before serving.

Succulent and bursting with citrusy, herby goodness, these shrimp are perfect atop a fresh salad, nestled in tacos, or simply enjoyed straight off the grill with a cold drink in hand.

Shrimp and Watermelon Salad

Oh, the joys of summer eating! There’s nothing quite like the combination of sweet and savory to refresh your palate on a hot day. I stumbled upon this Shrimp and Watermelon Salad at a backyard BBQ last year, and it’s been a staple in my summer recipe rotation ever since.

Ingredients

• 1 lb of large shrimp, peeled and deveined
• 2 cups of cubed watermelon
• a couple of cups of arugula
• a splash of olive oil
• a handful of chopped mint
• a squeeze of lime juice
• a pinch of salt and pepper

Instructions

1. Heat a splash of olive oil in a pan over medium-high heat.
2. Add the shrimp to the pan, seasoning with a pinch of salt and pepper. Cook for about 2 minutes on each side, until they’re pink and opaque. Tip: Don’t overcrowd the pan to ensure each shrimp gets a nice sear.
3. While the shrimp cools, toss the arugula and cubed watermelon in a large bowl.
4. Add the cooked shrimp to the bowl, followed by a handful of chopped mint and a squeeze of lime juice. Tip: The mint adds a refreshing twist, but feel free to substitute with basil if you prefer.
5. Gently toss everything together until well combined. Tip: Use your hands to mix if you’re careful, it’s gentler on the watermelon.

With every bite, you’ll get the juicy crunch of watermelon paired with the tender, savory shrimp. It’s a delightful contrast that’s perfect for serving on a warm evening, maybe with a chilled glass of rosé on the side.

Coconut Lime Shrimp with Rice

Mmm, there’s something about the combination of coconut and lime that instantly transports me to a tropical paradise, even if I’m just in my kitchen. This Coconut Lime Shrimp with Rice is my go-to when I need a quick, flavorful meal that feels a bit fancy without requiring chef-level skills.

Ingredients

• 1 cup of jasmine rice
• A splash of coconut milk (about 1/2 cup)
• The zest and juice of 1 lime
• A couple of tablespoons of olive oil
• 1 pound of large shrimp, peeled and deveined
• 2 cloves of garlic, minced
• A pinch of salt
• A handful of fresh cilantro, chopped

Instructions

1. Start by cooking the jasmine rice according to the package instructions, but substitute half the water with coconut milk for that creamy, tropical flavor.
2. While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the shrimp to the skillet, seasoning with a pinch of salt. Cook for about 2 minutes on each side, or until they turn pink and opaque.
4. Squeeze the lime juice over the shrimp and sprinkle the zest on top for an extra zing. Tip: Don’t skip the zest—it packs a punch of flavor!
5. Once the rice is done, fluff it with a fork and stir in half of the chopped cilantro. Tip: Letting the rice sit covered for 5 minutes after cooking makes it even fluffier.
6. Serve the shrimp over the coconut lime rice, garnished with the remaining cilantro. Tip: For an extra crunch, sprinkle some toasted coconut flakes on top.

Key to this dish is the balance between the creamy coconut rice and the zesty lime shrimp. The textures play off each other beautifully, making each bite a delightful contrast. Try serving it with a side of grilled pineapple to really lean into the tropical vibe!

Shrimp Pasta with Fresh Basil and Tomatoes

Every time I make this Shrimp Pasta with Fresh Basil and Tomatoes, it takes me back to those summer evenings when the garden is bursting with herbs and the tomatoes are just ripe enough to pick. It’s a dish that feels like a hug from the sun, and today, I’m sharing how you can bring that warmth to your table.

Ingredients

• 8 oz of your favorite pasta (I’m a sucker for linguine here)
• A couple of tablespoons of olive oil
• 3 cloves of garlic, minced (because garlic is life)
• 1 lb of shrimp, peeled and deveined
• A pinch of red pepper flakes (for that gentle kick)
• 2 cups of cherry tomatoes, halved
• A handful of fresh basil leaves, torn
• A splash of white wine (optional, but oh so good)
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Tip: Save a cup of pasta water before draining; it’s gold for sauces.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant, about 30 seconds. Tip: Don’t let the garlic brown, or it’ll turn bitter.
3. Add the shrimp to the skillet, seasoning with a pinch of salt. Cook until they’re pink and opaque, about 2 minutes per side. Remove them from the skillet and set aside.
4. In the same skillet, toss in the cherry tomatoes and a splash of white wine if using. Let them cook until the tomatoes start to burst and release their juices, about 3 minutes. Tip: The wine adds depth, but water works in a pinch.
5. Return the shrimp to the skillet, add the drained pasta, and toss everything together. If the sauce feels too thick, loosen it with a bit of the reserved pasta water.
6. Off the heat, stir in the torn basil leaves until they’re just wilted.

How this dish comes together is nothing short of magic—the pasta is perfectly coated in a light, garlicky sauce, the shrimp are juicy, and the fresh basil adds a pop of color and flavor. Serve it with a crisp white wine and watch it disappear before your eyes.

Summer Shrimp Ceviche

Delightfully refreshing and bursting with flavors, this Summer Shrimp Ceviche is my go-to dish when I’m craving something light yet satisfying. It’s perfect for those sweltering days when the last thing you want is to turn on the oven, and trust me, it’s a hit at every summer gathering I’ve brought it to.

Ingredients

• 1 pound of fresh shrimp, peeled and deveined
• 1 cup of freshly squeezed lime juice (about 8-10 limes)
• 1/2 cup of diced red onion
• 1 cup of diced cucumber
• 1/2 cup of chopped cilantro
• 1 jalapeño, seeded and finely diced
• 1 avocado, diced
• A splash of olive oil
• A couple of dashes of hot sauce
• Salt to taste

Instructions

1. Start by cooking the shrimp in boiling water for exactly 2 minutes, then immediately plunge them into ice water to stop the cooking process. This keeps them perfectly tender.
2. Once cooled, chop the shrimp into bite-sized pieces and toss them into a large bowl.
3. Pour the lime juice over the shrimp, ensuring they’re fully submerged. Let them marinate in the fridge for about 20 minutes; the acid will ‘cook’ the shrimp further, giving it that classic ceviche texture.
4. While the shrimp marinates, dice the red onion, cucumber, and jalapeño, and chop the cilantro. Tip: Soaking the red onion in cold water for 10 minutes before dicing can take the edge off its sharpness.
5. After the shrimp has marinated, drain off most of the lime juice, leaving just a little to keep things juicy.
6. Gently fold in the diced vegetables, cilantro, and avocado. Add a splash of olive oil and a couple of dashes of hot sauce for an extra kick. Season with salt to taste.
7. Let the ceviche sit for another 5 minutes before serving to allow the flavors to meld together beautifully.

Light and zesty with a creamy texture from the avocado, this ceviche is a dream served with crispy tortilla chips or atop a tostada for some crunch. The jalapeño adds just the right amount of heat, making each bite irresistibly fresh and vibrant.

Grilled Shrimp with Peach Salsa

Nothing says summer like firing up the grill and throwing on some shrimp, especially when paired with a sweet and spicy peach salsa. I remember the first time I tried this combo at a beachside BBQ; it was love at first bite, and now it’s a staple in my summer recipe rotation.

Ingredients

• 1 pound of large shrimp, peeled and deveined
• A couple of ripe peaches, diced
• 1 small red onion, finely chopped
• A handful of fresh cilantro, chopped
• A splash of lime juice
• A pinch of salt
• A dash of chili powder
• 1 tablespoon of olive oil

Instructions

1. Preheat your grill to medium-high, about 400°F, to get those perfect grill marks without overcooking the shrimp.
2. In a bowl, toss the shrimp with olive oil, a pinch of salt, and a dash of chili powder. This not only seasons them but also helps prevent sticking.
3. Grill the shrimp for 2-3 minutes per side until they’re pink and slightly charred. Tip: Don’t overcrowd the grill to ensure even cooking.
4. While the shrimp grill, mix the diced peaches, chopped red onion, cilantro, and a splash of lime juice in another bowl for the salsa. Tip: Letting the salsa sit for a few minutes helps the flavors meld.
5. Serve the grilled shrimp topped with the peach salsa. Tip: For an extra kick, add a little more chili powder to the salsa.

Unbelievably, the sweetness of the peaches and the heat from the chili powder create a harmony that’s both refreshing and bold. The shrimp are juicy with a slight smokiness from the grill, making this dish a vibrant centerpiece for any summer table. Try serving it over a bed of greens or with a side of crusty bread to soak up all the delicious juices.

Shrimp and Corn Chowder

After a long day at work, there’s nothing more comforting than a bowl of warm, creamy chowder. I remember the first time I made this Shrimp and Corn Chowder; it was a chilly evening, and I wanted something that would hug me from the inside out. This recipe is my go-to for those moments, and I’m excited to share it with you.

Ingredients

• 1 tablespoon of olive oil
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 2 cups of chicken broth
• 2 cups of heavy cream
• 3 cups of corn kernels (fresh or frozen)
• 1 pound of shrimp, peeled and deveined
• A couple of dashes of hot sauce
• Salt and pepper to season
• A handful of fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat. Tip: Make sure the pot is big enough to hold all the ingredients comfortably.
2. Add the diced onion and minced garlic to the pot, sautéing until they’re soft and fragrant, about 5 minutes.
3. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
4. Add the corn kernels to the pot. Let the chowder simmer for about 10 minutes, allowing the flavors to meld. Tip: If you’re using frozen corn, no need to thaw it first.
5. Gently stir in the shrimp, cooking until they’re pink and opaque, about 3-4 minutes. Tip: Overcooking the shrimp will make them tough, so keep an eye on them.
6. Season the chowder with hot sauce, salt, and pepper according to your taste.
7. Garnish with chopped parsley before serving.

Ladle this chowder into bowls and enjoy the creamy texture with the sweet pops of corn and tender shrimp. For an extra touch, serve it with a side of crusty bread to soak up every last drop.

Thai Sweet Chili Shrimp

Perfect for those nights when you’re craving something sweet, spicy, and utterly satisfying, this Thai Sweet Chili Shrimp recipe is a game-changer. I remember the first time I whipped this up on a whim, and now it’s a staple in my weeknight dinner rotation.

Ingredients

• 1 pound of large shrimp, peeled and deveined
• A good glug of olive oil (about 2 tablespoons)
• 3 cloves of garlic, minced (because more garlic is always better, right?)
• A splash of soy sauce (around 1 tablespoon)
• Half a cup of sweet chili sauce (the star of the show)
• A couple of green onions, sliced for garnish
• A handful of cilantro, chopped (optional, but highly recommended)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it’s shimmering but not smoking.
2. Add the shrimp in a single layer (don’t crowd them!) and cook for about 2 minutes per side, until they’re pink and opaque. Tip: If your shrimp are sticking, they’re not ready to flip yet.
3. Toss in the minced garlic and stir for about 30 seconds, just until fragrant. Overcooked garlic is bitter, so keep an eye on it.
4. Pour in the soy sauce and sweet chili sauce, stirring to coat the shrimp evenly. Let it simmer for another minute or two until the sauce thickens slightly. Tip: If the sauce is too thick, a tiny splash of water can loosen it up.
5. Remove from heat and sprinkle with green onions and cilantro for that fresh, vibrant finish.

Absolutely irresistible, the shrimp come out perfectly tender with a sauce that’s the ideal balance of sweet and spicy. Serve it over a bed of steamed rice or with a side of crunchy veggies for dipping—either way, it’s a crowd-pleaser.

Shrimp and Zucchini Noodles

Remember those days when you’re craving something light yet satisfying, and pasta seems too heavy? That’s exactly how I stumbled upon this Shrimp and Zucchini Noodles recipe. It’s become my go-to for a quick, healthy meal that doesn’t skimp on flavor.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• A splash of lemon juice
• A couple of cherry tomatoes, halved
• Salt and freshly ground black pepper, to your liking
• A handful of fresh basil leaves, torn

Instructions

1. Heat olive oil in a large skillet over medium heat. Tip: Make sure the pan is hot enough so the shrimp sears nicely without sticking.
2. Add the shrimp to the skillet, seasoning with salt and pepper. Cook for about 2 minutes per side until they’re pink and opaque. Tip: Don’t overcrowd the pan to ensure each shrimp gets perfectly cooked.
3. Toss in the minced garlic and cook for another 30 seconds until fragrant. Tip: Garlic burns easily, so keep an eye on it!
4. Add the zucchini noodles and cherry tomatoes to the skillet, stirring gently to combine. Cook for 2-3 minutes until the zucchini is just tender but still has a bit of crunch.
5. Finish with a splash of lemon juice and the torn basil leaves, giving everything a final toss to mix well.

Kick back and enjoy the vibrant flavors of this dish. The zucchini noodles offer a fresh, crisp texture that pairs beautifully with the succulent shrimp, while the lemon and basil add a bright, herby finish. Serve it straight from the skillet for a rustic touch, or plate it up fancy for guests.

Summer Shrimp Boil

Last summer, I discovered the joy of hosting a shrimp boil in my backyard, and let me tell you, it’s become my go-to for easy, fuss-free entertaining. There’s something about dumping a pile of spicy, buttery shrimp and veggies onto a newspaper-covered table that screams summer to me.

Ingredients

• 2 lbs of large shrimp, shells on (trust me, it adds flavor)
• 4 ears of corn, husked and broken into halves
• 1 lb of baby potatoes, the smaller the better
• 1 smoked sausage link, sliced into 1-inch pieces
• 1 lemon, quartered (plus an extra for serving)
• A couple of garlic cloves, smashed
• A splash of olive oil
• 1 tbsp of Old Bay seasoning (or more if you’re like me and love it spicy)
• 4 cups of water (or enough to cover everything in your pot)

Instructions

1. Grab your largest pot and fill it with the water, bringing it to a rolling boil over high heat.
2. Toss in the potatoes and let them cook for about 10 minutes. They should be just starting to get tender.
3. Add the corn and sausage, cooking for another 5 minutes. This is when the magic starts to happen.
4. Now, stir in the shrimp, garlic, Old Bay, and a splash of olive oil. Cook until the shrimp are pink and curled, about 3-4 minutes. Tip: Don’t overcook the shrimp, or they’ll turn rubbery.
5. Squeeze the quartered lemon over everything, then give it a good stir to mix all those flavors together.
6. Drain the pot and dump the contents onto a newspaper-covered table or a large serving platter. Tip: The mess is part of the fun, so don’t stress about it.
7. Serve with extra lemon wedges and maybe a cold beer. Tip: Have plenty of napkins on hand—this is a hands-on meal.

Every bite of this shrimp boil is a little taste of summer, with the shrimp perfectly spicy and the corn sweet and crisp. I love serving it straight from the pot to the table, letting everyone dig in family-style. It’s messy, it’s delicious, and it’s absolutely unforgettable.

Shrimp and Pineapple Kabobs

Just last weekend, I found myself staring at a pile of fresh shrimp and a ripe pineapple, wondering how to bring a taste of the tropics to my backyard BBQ. That’s when the idea for these Shrimp and Pineapple Kabobs hit me—perfect for those summer evenings when you crave something sweet, savory, and a little smoky.

Ingredients

• 1 pound of large shrimp, peeled and deveined
• 2 cups of fresh pineapple chunks
• a couple of tablespoons of olive oil
• a splash of soy sauce
• a pinch of salt and pepper
• 2 cloves of garlic, minced
• a handful of fresh cilantro, chopped
• wooden or metal skewers

Instructions

1. If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. Preheat your grill to medium-high heat, about 375°F to 400°F.
3. In a large bowl, toss the shrimp and pineapple chunks with olive oil, soy sauce, minced garlic, salt, and pepper until everything is nicely coated.
4. Thread the shrimp and pineapple onto the skewers, alternating between the two for a colorful presentation.
5. Grill the kabobs for about 2-3 minutes on each side, or until the shrimp turn pink and opaque. Tip: Don’t overcrowd the skewers to ensure even cooking.
6. Sprinkle the chopped cilantro over the kabobs right after they come off the grill for a fresh, herby kick. Tip: Letting the kabobs rest for a minute before serving helps the flavors meld together beautifully.
7. Serve the kabobs over a bed of rice or with a side of grilled vegetables for a complete meal. Tip: A squeeze of lime juice right before eating adds a zesty brightness that complements the sweetness of the pineapple.

So there you have it—these kabobs are a delightful mix of juicy pineapple and tender shrimp, with just the right amount of char from the grill. They’re not only a feast for the eyes but also a burst of flavors that’ll transport you straight to a beachside paradise.

Cilantro Lime Shrimp with Quinoa

Vibrant flavors and quick prep make this Cilantro Lime Shrimp with Quinoa a weeknight favorite in my house. I stumbled upon this combo during a frantic fridge clean-out, and now it’s a staple—proof that the best dishes often come from happy accidents.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• A couple of tablespoons olive oil
• 1 pound shrimp, peeled and deveined
• 3 cloves garlic, minced
• A splash of lime juice (about 2 tablespoons)
• A handful of fresh cilantro, chopped
• Salt to taste

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy. Tip: Let it sit covered for 5 minutes off the heat for extra fluffiness.
2. While the quinoa cooks, heat a large skillet over medium-high heat and add the olive oil.
3. Add the shrimp to the skillet and cook for about 2 minutes on each side, until they turn pink and opaque. Tip: Don’t overcrowd the shrimp to ensure they sear nicely.
4. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
5. Remove the skillet from heat and drizzle the lime juice over the shrimp, tossing to coat evenly.
6. Fluff the quinoa with a fork and stir in the chopped cilantro and a pinch of salt.
7. Serve the shrimp over the quinoa, garnishing with extra cilantro if you like. Tip: A squeeze of fresh lime right before serving brightens the dish even more.

Juicy shrimp and zesty lime play off the nutty quinoa beautifully, while the cilantro adds a fresh punch. I love serving this with avocado slices or a quick cucumber salad for a refreshing contrast.

Shrimp Stuffed Avocados

Unbelievable as it may seem, I stumbled upon the idea of Shrimp Stuffed Avocados during a lazy summer afternoon when I was rummaging through my fridge, looking for something light yet satisfying. The combination of creamy avocados and succulent shrimp just clicked, and now it’s my go-to dish for impromptu gatherings or a fancy solo dinner.

Ingredients

• 2 ripe avocados
• 1 cup cooked shrimp, chopped
• A splash of lime juice
• A couple of tablespoons of mayonnaise
• 1/4 teaspoon garlic powder
• A pinch of salt
• A dash of hot sauce (optional)
• Fresh cilantro for garnish

Instructions

1. Cut the avocados in half and remove the pits. Scoop out a little bit of the flesh to make more room for the stuffing, but don’t overdo it!
2. In a bowl, mix the chopped shrimp with a splash of lime juice, a couple of tablespoons of mayonnaise, 1/4 teaspoon garlic powder, and a pinch of salt. If you like it spicy, add a dash of hot sauce.
3. Divide the shrimp mixture evenly among the avocado halves. Pack it in nicely so each bite is as delicious as the last.
4. Garnish with fresh cilantro for a pop of color and flavor.
5. Serve immediately to prevent the avocados from browning. If you must wait, a light brush of lime juice on the avocado flesh can help keep them fresh-looking.

Fresh out of the kitchen, these Shrimp Stuffed Avocados are a delightful contrast of textures—creamy, crunchy, and a bit tangy. Try serving them on a bed of mixed greens for an extra dose of freshness or alongside crispy tortilla chips for a bit of crunch.

Summer Shrimp Scampi

Oh, how I love the simplicity and elegance of shrimp scampi, especially during the summer when I crave something light yet satisfying. It’s my go-to dish when I want to impress with minimal effort, and today, I’m sharing my foolproof version that’s bursting with garlicky, buttery goodness.

Ingredients

• 1 pound of large shrimp, peeled and deveined
• A couple of tablespoons of olive oil
• 4 cloves of garlic, minced
• A splash of white wine (about 1/4 cup)
• 1/2 cup of unsalted butter
• A pinch of red pepper flakes
• 1 lemon, juiced and zested
• A handful of fresh parsley, chopped
• Salt to your liking
• 8 ounces of linguine

Instructions

1. Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente, about 8-10 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp in a single layer and cook for about 2 minutes per side until pink. Remove and set aside.
3. In the same skillet, add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
4. Pour in the white wine, letting it simmer for a minute to reduce slightly. Then, stir in the butter until melted and smooth.
5. Return the shrimp to the skillet, tossing to coat in the sauce. Add the lemon juice, zest, and a sprinkle of salt, cooking for another minute. Tip: The lemon zest adds a bright, aromatic flavor that elevates the dish.
6. Drain the pasta and add it directly to the skillet, tossing everything together with the chopped parsley. Tip: Reserve a cup of pasta water to adjust the sauce’s consistency if needed.

Every bite of this Summer Shrimp Scampi is a delightful mix of tender shrimp, al dente pasta, and a sauce that’s rich yet bright. Serve it with a crisp white wine and a side of crusty bread to soak up every last drop of that delicious sauce.

Shrimp and Cucumber Salad

How refreshing it is to stumble upon a dish that’s both light and satisfying, especially during these warmer months. I remember first trying a version of this Shrimp and Cucumber Salad at a beachside café, and I’ve been tweaking the recipe to perfection ever since. It’s the perfect blend of crunchy, creamy, and zesty, making it a hit at any summer gathering.

Ingredients

• 1 lb of fresh shrimp, peeled and deveined
• 2 medium cucumbers, thinly sliced
• A couple of tablespoons of olive oil
• A splash of lemon juice
• 1 teaspoon of salt
• A pinch of black pepper
• 1/2 cup of Greek yogurt
• A handful of fresh dill, chopped

Instructions

1. Start by heating a tablespoon of olive oil in a pan over medium heat. Once hot, add the shrimp and cook for about 2 minutes on each side, until they turn pink and opaque. Tip: Don’t overcrowd the pan to ensure each shrimp gets perfectly seared.
2. In a large bowl, combine the sliced cucumbers, cooked shrimp, a splash of lemon juice, salt, and a pinch of black pepper. Toss gently to mix. Tip: Letting this sit for 5 minutes before adding the yogurt helps the flavors meld together beautifully.
3. Add the Greek yogurt and chopped dill to the bowl. Stir everything together until well combined. Tip: For an extra creamy texture, you can add a tablespoon more yogurt if you like.
4. Chill the salad in the refrigerator for at least 30 minutes before serving. This step is crucial for enhancing the flavors and achieving the perfect refreshing taste.

You’ll love how the crisp cucumbers contrast with the tender shrimp, all coated in that creamy, herby dressing. Serve it on a bed of lettuce for an extra crunch or with some crusty bread to soak up all the deliciousness. It’s a simple dish that promises to impress.

Conclusion

We hope these 18 refreshing summer shrimp recipes inspire your next meal! Perfect for home cooks looking to add a splash of flavor to their summer dining. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!