4 Simple Shrimp Recipes for Week Night Dinners
Today’s busy and fast-paced life makes it almost impossible to cook a meal each day of the week. If you’re like most people, your weekdays are filled with work, chores, and other responsibilities.
No matter how busy you are, there’s nothing more important than finishing your day with a healthy meal.
Here are four simple shrimp recipes for weeknight dinners.
Not only are these recipes delicious, but they also take less than 30 minutes to prepare and cook!
Bang Bang Shrimp Pasta
Bang bang shrimp is delicious! It’s creamy, spicy, and the perfect addition to shrimp. For a quick weekday meal, we’ve turned this classic appetizer into a wholesome and delicious pasta meal. This recipe is easy yet is sure to be one of your favorite meals ever.
- 8 ounces medium shrimp, peeled and deveined
- 8 ounces spaghetti
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- Kosher salt and black pepper, to taste
- 1 teaspoon smoked paprika
- 2 tablespoons fresh parsley, chopped
- 1/2 cup mayonnaise
- 2 cloves garlic, pressed
- 1/4 cup Thai sweet chili sauce
- 1/2 lime, juiced
- Pinch of crushed red pepper flakes
- 1 teaspoon Sriracha (optional)
- Start by making the sauce. Whisk mayonnaise garlic, Thai sweet chili sauce, lime juice, red pepper flakes, and Sriracha in a bowl. Mix well and set aside.
- In a large pot, boil salted water and cook pasta according to package instructions. Drain well.
- Preheat oven to 400 degrees F. Coat a baking sheet with nonstick spray.
- Place shrimp into a bowl. Season with olive oil, garlic, paprika, and salt and pepper. Gently toss to combine. Place shrimp onto the baking sheet and put into the oven. Roast until pink, 6-8 minutes.
- Remove shrimp from oven. Using a large bowl combine spaghetti, shrimp, and mayonnaise mixture.
- Garnish with parsley and serve immediately.
Shrimp Po Boy
Shrimp Po boy sandwiches are a New Orleans tradition. These sandwiches are bursting with flavor and are the perfect cure for weekday hunger.
With a few ingredients and 30 minutes, you can whip up this delicious shrimp po boy recipe, which includes a homemade remoulade sauce!
This is a sandwich that the whole family is sure to love.
- 1 package of frozen popcorn shrimp
- 1 tablespoon Creole seasoning
- 1/3 cup mayonnaise
- 2 tablespoon horseradish sauce
- 1 teaspoon sweet relish
- 1 teaspoon garlic, minced
- 1 tablespoon soy sauce
- 1/2 teaspoon of cayenne pepper
- 1 tablespoon fresh lime juice
- 4 French rolls, split
- 4 tablespoon melted butter
- 1/2 teaspoon garlic, minced
- 1 1/3 cups shredded lettuce
- Cook shrimp according to package. When shrimp are cooked, sprinkle them with Creole seasoning and set aside.
- In a medium-sized bowl combine mayonnaise, horseradish sauce, relish, garlic, soy sauce, cayenne pepper, and lime juice. Mix well and set aside.
- Combine butter and garlic. Evenly spread on each half of the roll.
- Warm and toast rolls in the oven for 3-5 minutes.
- Place 1/3 cup of lettuce on each roll. Top with shrimp and then drizzle the homemade remoulade sauce. Sprinkle with Creole seasoning and serve with a fresh lime wedge.
Honey Walnut Shrimp
Chinese food is a household favorite, but why order takeout when you can make your own right at home?
Honey walnut shrimp is one of the most popular Chinese dishes, and for less than $15 and 30 minutes of time, you can make a huge portion at home!
- 1 pound medium shrimp, peeled and deveined
- 1 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup walnut halves
- 3 tablespoons mayonnaise
- 1 1/2 teaspoons condensed milk
- 1 1/2 teaspoons honey
- Salt and pepper, to taste
- 1/2 cup cornstarch
- 1 large egg, beaten
- Heat vegetable oil in a large skillet over medium-high heat.
- Heat 1/2 cup water in a saucepan over medium heat. Bring to a boil and add sugar. Stir until golden and thickened. Add walnuts, toss to combine, and then set the mixture on a non-stick surface.
- In a small bowl whisk mayonnaise, condensed milk, and honey. Mix well then set aside.
- Season shrimp with salt and pepper. Dip the shrimp into the beaten egg, then press in cornstarch to coat.
- Add 8-10 shrimp at a time to the hot skillet. Fry until golden brown, 1-2 minutes on each side. Transfer to paper towels to drain.
- Once all of the shrimp has been cooked, combine with the mayonnaise mixture.
- Top with walnuts and serve immediately.
Shrimp Cobb Salad
After a long hot day, sometimes you just want to sit down and enjoy a nice filling salad. This recipe for a shrimp cobb salad is flavorful, healthy, and most importantly, quick to make!
- 1 pound shrimp, peeled and deveined
- 1 tablespoon Creole seasoning
- 2 tablespoons olive oil, divided
- 4 sliced bacon, chopped
- 2 large eggs
- 6 cups romaine lettuce, chopped
- 1 cup canned sweet corn, drained
- 1 avocado, peeled and diced
- 1 cup cilantro, stems removed
- 1 lime, juiced
- 1 jalapeno
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- Start by making the cilantro lime vinaigrette. Combine cilantro, lime juice, garlic, and jalapeno into a food processor. Season with salt and pepper. While blending the ingredients add apple cider vinegar and olive oil until emulsified. Set aside.
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Place shrimp onto the baking sheet. Drizzle with olive oil and sprinkle with Creole seasoning. Toss to coat.
- Bake shrimp until pink, 4-5 minutes. Set aside.
- In a large skillet over medium-high heat, add bacon and cook until crispy, 6-8 minutes. Let the bacon drain on paper towels.
- Place eggs in a saucepan and bring to a boil. Drain, let cool, and peel. Dice eggs to preferred size.
- Place romaine lettuce in a bowl. Top with shrimp, bacon, eggs, corn, and chopped avocado. Drizzle with cilantro lime vinaigrette.
Hopefully, these shrimp recipes will have you mixing things up during your week. I know all shrimp lovers will love these!
Do you love shrimp?
Let me know, til then–cheers m’deres!
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Nancy Polanco is a freelance journalist, lifestyle content creator, and editor of Whispered Inspirations. She is a proud Mom to Gabby and Michaela, and wife to Darasak. Having worked as part of a health care team for almost a decade, Nancy is happy to be back to her passion. She is a contributor to the Huffington Post, TODAY’s Parents, and an Oprah Magazine Brand Ambassador.