17 Delicious Baby Shrimp Recipes for Every Occasion

Are you ready to dive into the delightful world of baby shrimp recipes? Whether you’re whipping up a quick weeknight dinner, planning a festive gathering, or simply craving some comfort food, we’ve got you covered with 17 mouthwatering dishes that promise to impress. From zesty appetizers to hearty mains, these recipes are sure to inspire your next culinary adventure. Let’s get cooking!

Garlic Butter Baby Shrimp Pasta

One of the simplest yet most flavorful dishes you can whip up in no time is this Garlic Butter Baby Shrimp Pasta. Perfect for beginners, this recipe combines minimal ingredients with maximum taste, guiding you through each step to ensure a delicious outcome.

Ingredients

• Baby shrimp – 1 lb
• Pasta – 8 oz
• Butter – 4 tbsp
• Garlic – 3 cloves, minced
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Parsley – 2 tbsp, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, melt butter in a large skillet over medium heat.
4. Add minced garlic to the skillet and sauté for 1 minute until fragrant. Tip: Avoid browning the garlic to prevent bitterness.
5. Increase the heat to medium-high and add the baby shrimp to the skillet. Cook for 2-3 minutes until the shrimp turn pink and opaque. Tip: Do not overcrowd the skillet to ensure even cooking.
6. Drain the pasta, reserving ½ cup of pasta water.
7. Add the drained pasta to the skillet with the shrimp and garlic butter. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
8. Season with salt and black pepper, then sprinkle with chopped parsley before serving.

The pasta should be creamy with a rich garlic butter flavor, complemented by the tender baby shrimp. Serve it with a sprinkle of extra parsley and a side of crusty bread for dipping into the sauce.

Spicy Baby Shrimp Tacos

Let’s dive into making Spicy Baby Shrimp Tacos, a dish that’s as fun to prepare as it is to eat. Perfect for beginners, this recipe will guide you through each step to ensure delicious results.

Ingredients

• Baby shrimp – 1 lb
• Taco shells – 8
• Chili powder – 1 tbsp
• Garlic powder – 1 tsp
• Lime – 1
• Olive oil – 2 tbsp
• Cilantro – ¼ cup

Instructions

1. Preheat your skillet over medium heat (350°F) and add 1 tbsp of olive oil.
2. While the skillet heats, toss the baby shrimp with chilli powder and garlic powder in a bowl until evenly coated.
3. Add the seasoned shrimp to the skillet, cooking for 2 minutes on each side or until they turn pink and opaque.
4. Warm the taco shells in the oven at 300°F for 5 minutes, or until they’re just crispy.
5. Chop the cilantro finely and cut the lime into wedges for serving.
6. Assemble the tacos by placing the cooked shrimp into each shell, then garnish with cilantro and a squeeze of lime.

Mouthwatering and vibrant, these Spicy Baby Shrimp Tacos boast a perfect balance of heat and freshness. Serve them with a side of avocado slices for a creamy contrast to the spicy shrimp.

Baby Shrimp and Avocado Salad

Delightfully simple yet bursting with flavor, this Baby Shrimp and Avocado Salad is a perfect blend of creamy and crisp textures. Designed for beginners, this recipe walks you through each step to ensure a delicious outcome every time.

Ingredients

• Baby shrimp – 1 lb
• Avocado – 2, medium
• Lemon juice – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Thaw the baby shrimp if frozen, then pat them dry with paper towels to remove excess moisture.
2. Cut the avocados in half, remove the pits, and scoop the flesh into a large mixing bowl.
3. Add the lemon juice to the avocado immediately to prevent browning and gently toss to coat.
4. Heat the olive oil in a skillet over medium heat (350°F) and add the baby shrimp. Cook for 2-3 minutes until they turn pink and opaque.
5. Transfer the cooked shrimp to the bowl with the avocado. Sprinkle with salt and gently mix to combine all ingredients without mashing the avocado.
6. Let the salad sit for 5 minutes to allow the flavors to meld before serving.

Light and refreshing, this salad offers a creamy texture from the avocado contrasted by the tender bite of the shrimp. Serve it on a bed of mixed greens for an extra crunch or in avocado halves for an elegant presentation.

Creamy Baby Shrimp Risotto

Unlock the secrets to a perfectly creamy risotto with this simple yet elegant Baby Shrimp Risotto recipe. Ideal for beginners, this guide will walk you through each step to ensure a delicious outcome every time.

Ingredients

• Arborio rice – 1 cup
• Baby shrimp – 1 lb
• Chicken broth – 4 cups
• Butter – 2 tbsp
• Onion – ½ cup, finely chopped
• White wine – ½ cup
• Parmesan cheese – ½ cup, grated
• Salt – ½ tsp

Instructions

1. Heat the chicken broth in a saucepan over medium heat until it simmers, then reduce the heat to low to keep warm.
2. Melt 1 tbsp of butter in a large pan over medium heat. Add the onion and cook until translucent, about 3 minutes.
3. Add the Arborio rice to the pan, stirring to coat the grains with butter, and toast for 2 minutes until slightly golden.
4. Pour in the white wine, stirring constantly until the liquid is fully absorbed.
5. Begin adding the warm chicken broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Tip: Keep the broth at a simmer to maintain the temperature.
6. After about 18 minutes, when the rice is al dente and the mixture is creamy, stir in the baby shrimp and cook for 2 more minutes until the shrimp are pink and cooked through.
7. Remove from heat and stir in the remaining 1 tbsp of butter and the Parmesan cheese. Season with salt to taste. Tip: Let the risotto rest for 2 minutes before serving to allow flavors to meld.
8. Serve immediately. Tip: Garnish with extra Parmesan and a twist of black pepper for an extra flavor boost.

Rich in flavor and luxuriously creamy, this risotto pairs beautifully with a crisp green salad or steamed vegetables for a complete meal. The tender baby shrimp add a delicate sweetness that contrasts perfectly with the savory depth of the Parmesan.

Baby Shrimp Stir Fry with Vegetables

Cooking a delicious and healthy meal doesn’t have to be complicated, and this Baby Shrimp Stir Fry with Vegetables is proof of that. Perfect for beginners, this recipe walks you through each step to ensure a flavorful dish every time.

Ingredients

• Baby shrimp – 1 lb
• Broccoli florets – 2 cups
• Carrots – 1 cup, sliced
• Soy sauce – 2 tbsp
• Olive oil – 1 tbsp
• Garlic – 2 cloves, minced

Instructions

1. Heat olive oil in a large skillet over medium-high heat (350°F) until shimmering.
2. Add minced garlic to the skillet, sautéing for 30 seconds until fragrant, being careful not to burn it.
3. Add baby shrimp to the skillet, stirring occasionally, and cook for 2 minutes until they start to turn pink.
4. Tip: Ensure your skillet is hot before adding ingredients to achieve a nice sear on the shrimp.
5. Add broccoli florets and sliced carrots to the skillet, stirring to combine with the shrimp.
6. Pour soy sauce over the mixture, stirring well to coat all ingredients evenly.
7. Tip: For an extra crunch, add the vegetables a minute after the shrimp to keep them crisp.
8. Continue to cook for another 3-4 minutes, stirring occasionally, until the vegetables are tender but still crisp and the shrimp are fully cooked.
9. Tip: If the skillet gets too dry, add a tablespoon of water to help steam the vegetables.
10. Remove from heat and serve immediately.

Here’s how your dish turns out: the shrimp are succulent and perfectly seasoned, while the vegetables retain a delightful crunch. For a creative twist, serve over a bed of quinoa or brown rice to make it a hearty meal.

Baby Shrimp Cocktail with Homemade Sauce

Let’s dive into making a refreshing Baby Shrimp Cocktail with Homemade Sauce, perfect for those warm summer evenings or as a fancy appetizer. This recipe is straightforward, ensuring even beginners can achieve delicious results.

Ingredients

• Baby shrimp – 1 lb
• Ketchup – 1 cup
• Horseradish – 2 tbsp
• Lemon juice – 1 tbsp
• Worcestershire sauce – 1 tsp
• Hot sauce – ½ tsp

Instructions

1. Thaw the baby shrimp if frozen, then rinse under cold water and pat dry with paper towels.
2. In a medium bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Stir until well mixed.
3. Add the baby shrimp to the sauce, gently folding them in until evenly coated. Tip: For best flavor, let the shrimp marinate in the sauce for at least 30 minutes in the refrigerator.
4. While the shrimp marinates, prepare serving glasses or bowls by chilling them in the freezer for 10 minutes. Tip: Chilled glasses keep the shrimp cocktail cool and refreshing.
5. After marinating, divide the shrimp and sauce evenly among the chilled glasses. Tip: Garnish with a lemon wedge or fresh parsley for an elegant touch.

Very tender baby shrimp paired with the zesty homemade sauce creates a delightful contrast of textures and flavors. Serve this dish with crispy toast points or atop a bed of lettuce for a light meal.

Baby Shrimp Scampi

Ready to dive into a dish that’s as delightful to make as it is to eat? Baby Shrimp Scampi is a classic that’s both simple and sophisticated, perfect for a weeknight dinner or a special occasion. Let’s walk through the process together, ensuring every step is clear and manageable.

Ingredients

• Baby shrimp – 1 lb
• Butter – 4 tbsp
• Garlic – 3 cloves, minced
• White wine – ½ cup
• Lemon juice – 2 tbsp
• Parsley – 2 tbsp, chopped
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Thaw the baby shrimp if frozen, then pat dry with paper towels to ensure they sear properly.
2. In a large skillet over medium heat, melt the butter until it’s just beginning to foam, about 2 minutes.
3. Add the minced garlic to the skillet, sautéing for 1 minute until fragrant but not browned.
4. Increase the heat to medium-high, add the baby shrimp, and cook for 2 minutes per side until they turn pink and opaque.
5. Pour in the white wine and lemon juice, bringing the mixture to a simmer for 3 minutes to reduce slightly.
6. Season with salt and black pepper, then stir in the chopped parsley for a fresh, herby finish.
7. Remove from heat and let sit for 1 minute to allow the flavors to meld together beautifully.

Finished with a sprinkle of parsley, this Baby Shrimp Scampi boasts a buttery, garlicky sauce with a bright lemon kick. Serve it over a bed of angel hair pasta or with crusty bread to soak up every last drop of the delicious sauce.

Grilled Baby Shrimp Skewers with Lemon Herb Marinade

When the summer heat hits, there’s nothing quite like the simplicity and flavor of grilled seafood to make a meal feel special. These Grilled Baby Shrimp Skewers with Lemon Herb Marinade are a perfect example of how minimal ingredients can come together to create something truly delicious.

Ingredients

• Baby shrimp – 1 lb
• Olive oil – ¼ cup
• Lemon juice – 2 tbsp
• Garlic – 2 cloves, minced
• Fresh parsley – 2 tbsp, chopped
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. In a medium bowl, combine olive oil, lemon juice, minced garlic, chopped parsley, salt, and black pepper to make the marinade.
2. Add the baby shrimp to the marinade, ensuring each piece is well coated. Cover and refrigerate for 30 minutes to allow the flavors to meld.
3. While the shrimp marinates, soak wooden skewers in water for at least 20 minutes to prevent burning on the grill.
4. Preheat your grill to medium-high heat, about 375°F to 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
5. Thread the marinated shrimp onto the skewers, leaving a small space between each piece for even cooking.
6. Grill the skewers for 2-3 minutes on each side, or until the shrimp turn pink and opaque, indicating they’re fully cooked.
7. Remove the skewers from the grill and let them rest for a minute before serving to allow the juices to redistribute.

Grilled to perfection, these skewers offer a delightful contrast of tender shrimp with a slightly charred exterior. The lemon herb marinade infuses the shrimp with a bright, aromatic flavor that pairs beautifully with a crisp salad or over a bed of fluffy rice. For an extra touch, drizzle with a bit of extra virgin olive oil just before serving.

Baby Shrimp and Corn Chowder

Making a comforting bowl of Baby Shrimp and Corn Chowder is easier than you think, especially when you follow these straightforward steps. This dish combines the sweetness of corn with the delicate flavor of baby shrimp, creating a perfect balance in every spoonful.

Ingredients

• Baby shrimp – 1 lb
• Corn kernels – 2 cups
• Heavy cream – 1 cup
• Butter – 2 tbsp
• Flour – 2 tbsp
• Chicken broth – 4 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Melt butter in a large pot over medium heat (350°F).
2. Add flour to the melted butter, stirring constantly for 2 minutes to create a roux.
3. Slowly whisk in chicken broth until the mixture is smooth.
4. Add corn kernels and bring the mixture to a simmer, cooking for 10 minutes.
5. Stir in heavy cream, salt, and black pepper, then simmer for another 5 minutes.
6. Add baby shrimp to the pot, cooking just until they turn pink, about 3 minutes.
7. Remove from heat and let the chowder sit for 5 minutes before serving.

Velvety and rich, this chowder boasts a creamy texture with bursts of sweet corn and tender shrimp. Serve it with a sprinkle of fresh herbs or a side of crusty bread for dipping.

Baby Shrimp Fried Rice

Whipping up a quick and satisfying meal doesn’t have to be complicated, and this Baby Shrimp Fried Rice is proof of that. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome every time.

Ingredients

• Cooked rice – 2 cups
• Baby shrimp – 1 cup
• Eggs – 2
• Vegetable oil – 2 tbsp
• Soy sauce – 1 tbsp
• Green onions – 2, chopped

Instructions

1. Heat 1 tbsp of vegetable oil in a large pan over medium-high heat (350°F).
2. Add the baby shrimp to the pan, cooking for 2 minutes until they turn pink, then remove and set aside.
3. In the same pan, add the remaining 1 tbsp of vegetable oil and scramble the eggs until fully cooked, about 1 minute.
4. Tip: Use a spatula to break the eggs into small pieces as they cook for even distribution in the rice.
5. Add the cooked rice to the pan with the eggs, stirring to combine and break up any clumps.
6. Pour the soy sauce over the rice mixture, stirring continuously for 2 minutes to ensure even coating.
7. Tip: For a deeper flavor, let the rice sit undisturbed for 30 seconds to allow slight caramelization.
8. Return the cooked shrimp to the pan, adding the chopped green onions, and stir for another minute to heat through.
9. Tip: Taste and adjust the soy sauce if needed, but remember the shrimp add their own saltiness.

Just like that, you’ve got a dish with a delightful mix of textures—tender shrimp, fluffy eggs, and slightly crispy rice. Serve it straight from the pan for a rustic touch or garnish with extra green onions for a pop of color.

Baby Shrimp Ceviche

Baby shrimp ceviche is a refreshing and light dish perfect for summer gatherings. By following these simple steps, you’ll create a dish that’s both flavorful and visually appealing.

Ingredients

• Baby shrimp – 1 lb
• Lime juice – 1 cup
• Red onion – ½ cup, finely diced
• Cilantro – ¼ cup, chopped
• Avocado – 1, diced
• Salt – 1 tsp

Instructions

1. In a large bowl, combine the baby shrimp and lime juice, ensuring the shrimp are fully submerged. Let marinate in the refrigerator for 20 minutes, or until the shrimp are opaque and cooked through.
2. Drain the lime juice from the shrimp, reserving 2 tablespoons for later use.
3. Add the finely diced red onion, chopped cilantro, and diced avocado to the shrimp. Gently toss to combine.
4. Drizzle the reserved lime juice over the mixture and sprinkle with salt. Toss gently once more to ensure everything is evenly coated.
5. For the best flavor, let the ceviche sit for 5 minutes before serving to allow the flavors to meld together.

Mixing the ingredients gently preserves the delicate texture of the shrimp and avocado. The ceviche should be served chilled, with a side of crispy tortilla chips or atop a bed of lettuce for a light meal.

Baby Shrimp and Mushroom Quesadillas

Here’s how to make delicious Baby Shrimp and Mushroom Quesadillas that are perfect for any meal. This recipe is straightforward, ensuring even beginners can achieve great results.

Ingredients

• Baby shrimp – 1 cup
• Mushrooms – 1 cup, sliced
• Flour tortillas – 4
• Shredded cheese – 2 cups
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Heat 1 tbsp olive oil in a pan over medium heat (350°F).
2. Add the baby shrimp and mushrooms to the pan, sautéing for 3 minutes until the shrimp turn pink and the mushrooms soften.
3. Season with ½ tsp salt, stirring to combine evenly.
4. Remove the shrimp and mushroom mixture from the pan and set aside.
5. Wipe the pan clean with a paper towel and return to medium heat.
6. Place one flour tortilla in the pan, sprinkle ½ cup shredded cheese evenly over it.
7. Spread half of the shrimp and mushroom mixture over the cheese, then top with another ½ cup cheese.
8. Cover with a second tortilla, pressing down gently.
9. Cook for 2 minutes, then flip carefully using a spatula.
10. Cook for another 2 minutes until both sides are golden brown and the cheese is melted.
11. Repeat steps 6-10 to make the second quesadilla.
12. Cut each quesadilla into 4 wedges and serve immediately.

With a crispy exterior and a gooey, flavorful filling, these quesadillas are a hit. Try serving them with a side of salsa or avocado slices for an extra touch.

Baby Shrimp Alfredo

Alright, let’s dive into making a creamy and comforting Baby Shrimp Alfredo that’s perfect for any weeknight dinner. This dish combines tender shrimp with a rich, velvety Alfredo sauce, all tossed with perfectly cooked pasta for a meal that’s sure to impress.

Ingredients

• Fettuccine – 8 oz
• Butter – 4 tbsp
• Heavy cream – 1 cup
• Garlic – 2 cloves, minced
• Baby shrimp – 1 lb, peeled and deveined
• Parmesan cheese – 1 cup, grated
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir the pasta occasionally to prevent sticking.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Tip: Be careful not to burn the garlic as it can turn bitter.
3. Add the baby shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
4. Pour the heavy cream into the same skillet and bring to a simmer. Let it cook for 2 minutes, stirring occasionally.
5. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and thickened, about 2 minutes. Tip: Add the cheese slowly to prevent clumping.
6. Season the sauce with salt and black pepper, then return the cooked shrimp to the skillet, stirring to coat them in the sauce.
7. Drain the cooked fettuccine and add it to the skillet with the Alfredo sauce and shrimp. Toss everything together until the pasta is evenly coated.

Now, this Baby Shrimp Alfredo boasts a luxuriously creamy texture with a delicate balance of garlic and Parmesan flavors. Serve it garnished with extra Parmesan and a sprinkle of fresh parsley for a touch of color and freshness.

Baby Shrimp and Spinach Stuffed Shells

When you’re looking for a dish that combines simplicity with elegance, these stuffed shells are a perfect choice. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• Jumbo pasta shells – 12
• Baby shrimp – 1 cup
• Fresh spinach – 2 cups
• Ricotta cheese – 1 cup
• Parmesan cheese – ½ cup
• Garlic – 2 cloves
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Marinara sauce – 2 cups

Instructions

1. Preheat your oven to 375°F to ensure it’s ready for baking.
2. Boil the jumbo pasta shells in salted water for 9 minutes, then drain and set aside. Tip: Stir occasionally to prevent sticking.
3. In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant, about 30 seconds.
4. Add baby shrimp and spinach to the skillet, cooking until the spinach wilts and the shrimp turns pink, approximately 3 minutes. Tip: Don’t overcook the shrimp to keep them tender.
5. In a bowl, mix the cooked shrimp and spinach with ricotta, half the Parmesan, salt, and pepper.
6. Stuff each pasta shell with the shrimp and spinach mixture, placing them in a baking dish.
7. Pour marinara sauce over the stuffed shells and sprinkle with the remaining Parmesan.
8. Bake for 20 minutes, or until the sauce is bubbly and the cheese is golden. Tip: Let it sit for 5 minutes before serving for easier handling.

Rich in flavor and texture, these stuffed shells offer a delightful contrast between the creamy filling and the tangy marinara sauce. Serve them with a side of garlic bread to soak up the extra sauce, making every bite even more enjoyable.

Baby Shrimp Po’ Boy Sandwich

Let’s dive into creating a delicious Baby Shrimp Po’ Boy Sandwich, a classic that’s both simple to make and packed with flavor. This guide will walk you through each step, ensuring even beginners can achieve a perfect result.

Ingredients

• Baby shrimp – 1 lb
• French bread – 1 loaf
• Mayonnaise – ½ cup
• Hot sauce – 1 tbsp
• Lettuce – 1 cup, shredded
• Tomato – 1, sliced
• Vegetable oil – 2 cups
• Flour – 1 cup
• Cornmeal – ½ cup
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Heat vegetable oil in a deep fryer to 375°F.
2. Combine flour, cornmeal, salt, and pepper in a bowl.
3. Coat baby shrimp in the flour mixture evenly.
4. Fry shrimp in batches for 2-3 minutes until golden brown. Tip: Avoid overcrowding the fryer to ensure even cooking.
5. Drain shrimp on paper towels to remove excess oil.
6. Slice French bread horizontally and toast lightly.
7. Mix mayonnaise and hot sauce, then spread on both sides of the bread.
8. Layer lettuce, tomato slices, and fried shrimp on the bread. Tip: Add the shrimp while still warm for the best texture.
9. Close the sandwich and cut into serving sizes. Tip: Use a serrated knife for clean cuts through the crispy bread.

Ultimate satisfaction comes with each bite of this sandwich, where the crispy shrimp meets the creamy, spicy mayo and fresh veggies. Serve it with extra hot sauce on the side for those who love a kick.

Baby Shrimp and Grits

Here’s a classic Southern dish that’s both comforting and elegant, perfect for any meal of the day. Baby Shrimp and Grits combines tender shrimp with creamy, buttery grits for a dish that’s sure to impress.

Ingredients

• Quick-cooking grits – 1 cup
• Water – 4 cups
• Salt – ½ tsp
• Butter – 2 tbsp
• Baby shrimp – 1 lb
• Garlic – 2 cloves, minced
• Black pepper – ¼ tsp

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan over high heat.
2. Stir in 1 cup of quick-cooking grits and ½ tsp of salt, then reduce heat to low. Cover and simmer for 5 minutes, stirring occasionally to prevent sticking.
3. Remove grits from heat and stir in 2 tbsp of butter until fully melted and incorporated. Cover to keep warm.
4. While grits are cooking, heat a large skillet over medium heat. Add 1 lb of baby shrimp and 2 minced garlic cloves, sautéing for 2-3 minutes until shrimp are pink and opaque.
5. Season shrimp with ¼ tsp of black pepper, stirring to combine evenly.
6. Divide the warm grits into bowls and top with the sautéed shrimp. Serve immediately.

Now, this dish offers a delightful contrast between the creamy, smooth grits and the succulent, slightly firm shrimp. For an extra touch of elegance, garnish with chopped green onions or a sprinkle of paprika before serving.

Baby Shrimp Tempura

Gathering around the kitchen to whip up something crispy and delightful? Baby Shrimp Tempura is your go-to dish, offering a perfect blend of crunch and succulence with every bite. Let’s dive into making this Japanese classic with ease.

Ingredients

• Baby shrimp – 1 lb
• Flour – 1 cup
• Cornstarch – ¼ cup
• Baking powder – 1 tsp
• Ice water – 1 cup
• Egg – 1
• Vegetable oil – for frying

Instructions

1. Rinse the baby shrimp under cold water and pat dry with paper towels.
2. In a large bowl, whisk together flour, cornstarch, and baking powder.
3. Add ice water and egg to the dry ingredients, stirring until just combined; the batter should be lumpy.
4. Heat vegetable oil in a deep fryer or large pot to 350°F.
5. Dip each shrimp into the batter, allowing excess to drip off, then carefully place into the hot oil.
6. Fry shrimp in batches for 2-3 minutes or until golden brown and crispy.
7. Remove shrimp with a slotted spoon and drain on paper towels.

Freshly made Baby Shrimp Tempura boasts a light, airy batter encasing tender shrimp, offering a satisfying crunch. Serve immediately with a side of tempura dipping sauce or atop a bed of greens for a refreshing contrast.

Conclusion

Looking for a way to spice up your meals with baby shrimp? Our roundup of 17 delicious recipes offers something for every occasion, from quick weeknight dinners to special gatherings. We hope you find inspiration to try these dishes and make them your own. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!