Are you looking for a quick and delicious meal that can be ready in no time? Look no further than baby shrimp! These bite-sized morsels of seafood are packed with flavor and can be used in a variety of dishes. From pasta to tacos, salads to stir-fries, the possibilities are endless when it comes to cooking with baby shrimp.
In this article, we’ll take you on a culinary journey around the world as we explore 20 mouth-watering baby shrimp recipes that are sure to become new favorites. Whether you’re a seafood lover or just looking for a healthy and easy meal option, these recipes have got you covered. So grab your apron and let’s get cooking!
Garlic Butter Baby Shrimp Pasta
Quick and delicious, this recipe combines succulent baby shrimp with a rich garlic butter sauce, served over al dente pasta for a satisfying meal. Perfect for a weeknight dinner or special occasion!
Ingredients:
– 1 pound baby shrimp, peeled and deveined
– 8 oz pasta of your choice (e.g., fettuccine, spaghetti)
– 4 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1 tablespoon fresh parsley, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add garlic and cook for 1 minute, until fragrant.
3. Add baby shrimp to the skillet; cook for 2-3 minutes, until pink and just cooked through.
4. Stir in white wine (if using), then add remaining 2 tablespoons butter, melting into the sauce.
5. Combine cooked pasta, garlic butter sauce, and reserved pasta water. Season with salt, pepper, and chopped parsley.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Spicy Baby Shrimp Tacos
Elevate your taco game with this flavorful recipe that combines succulent baby shrimp with a spicy kick. Perfect for a quick and delicious meal or appetizer.
Ingredients:
– 1 pound baby shrimp, peeled and deveined
– 1/2 cup lime juice
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: diced avocado, sliced radishes, pickled red onions, cilantro
Instructions:
1. In a medium bowl, whisk together lime juice, olive oil, cumin, smoked paprika, cayenne pepper, salt, and pepper.
2. Add the baby shrimp to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat a grill or grill pan to medium-high heat. Remove the shrimp from the marinade and cook for 2-3 minutes per side, until pink and cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with grilled shrimp, desired toppings, and a squeeze of lime juice.
Cooking Time: 15-20 minutes
Baby Shrimp Stir-Fry with Vegetables
This recipe is a flavorful and nutritious stir-fry that combines succulent baby shrimp with a variety of colorful vegetables, perfect for a weeknight dinner or a quick lunch.
Ingredients:
– 1/2 pound baby shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 2 cups broccoli florets
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add bell peppers and broccoli; cook until vegetables are tender-crisp, about 5 minutes.
4. Add baby shrimp; cook until pink and fully cooked, about 2-3 minutes.
5. Stir in soy sauce; season with salt and pepper to taste.
6. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 15-20 minutes
Creamy Baby Shrimp Alfredo
This classic Italian dish gets a delicious twist with the addition of succulent baby shrimp. This recipe is perfect for a quick and easy weeknight dinner that’s sure to please.
Ingredients:
– 1 pound baby shrimp, peeled and deveined
– 8 oz fettuccine pasta
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Add baby shrimp to the skillet and cook until pink and fully cooked, about 2-3 minutes.
4. Stir in heavy cream and Parmesan cheese. Bring mixture to a simmer and let cook for 2-3 minutes or until sauce has thickened slightly.
5. Add cooked pasta to the skillet, tossing to combine with the creamy shrimp sauce. If needed, add some reserved pasta water to achieve desired consistency.
6. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Baby Shrimp Scampi with Lemon
Quick and flavorful, this Baby Shrimp Scampi with Lemon is a perfect weeknight dinner solution. In just 15 minutes, you’ll be enjoying succulent shrimp in a zesty lemon sauce.
Ingredients:
– 1 pound baby shrimp (fresh or frozen)
– 2 tablespoons unsalted butter
– 1/4 cup white wine (optional)
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse shrimp under cold water; pat dry with paper towels.
2. In a large skillet, melt butter over medium-high heat. Add garlic; cook for 30 seconds.
3. Add shrimp in a single layer; cook until pink and just done, about 2-3 minutes per side.
4. Remove shrimp from skillet; set aside.
5. If using white wine, add to the skillet and cook until reduced by half.
6. Stir in lemon juice and season with salt and pepper.
7. Return shrimp to the skillet; toss to coat with lemon sauce.
8. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15 minutes
Baby Shrimp and Avocado Salad
This refreshing salad combines succulent baby shrimp with creamy avocado, perfect for a light and flavorful meal or as an appetizer.
Ingredients:
– 1 cup baby shrimp, peeled and deveined
– 2 ripe avocados, diced
– 1/4 cup red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons freshly squeezed lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium bowl, combine baby shrimp, avocado, red onion, and jalapeño pepper.
2. Squeeze lime juice over the mixture and toss gently to combine.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, garnish with fresh cilantro leaves if desired.
Cooking Time: None, as this salad is served chilled or at room temperature.
Baby Shrimp Fried Rice
This simple and flavorful recipe combines succulent baby shrimp with cooked rice, vegetables, and savory seasonings to create a delicious and satisfying dish.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1/2 cup baby shrimp, peeled and deveined
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; stir-fry until the onion is translucent.
3. Add the mixed vegetables; cook for 2-3 minutes or until they start to soften.
4. Add the cooked rice; stir-fry for about 5 minutes, breaking up any clumps with a spatula.
5. Add the baby shrimp; stir-fry for another 2-3 minutes, until the shrimp are pink and fully cooked.
6. Season with soy sauce and oyster sauce (if using); add salt and pepper to taste.
Cooking Time: 15-20 minutes
Baby Shrimp Ceviche with Lime
This refreshing recipe showcases the delicate flavor of baby shrimp, marinated in a zesty lime juice mixture. Perfect for a light and revitalizing snack or appetizer.
Ingredients:
– 1 pound baby shrimp, peeled and deveined
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 1/4 cup chopped fresh cilantro
– Salt, to taste
Instructions:
1. In a large bowl, combine baby shrimp, lime juice, red onion, and cilantro.
2. Stir gently to distribute the ingredients evenly.
3. Cover and refrigerate for at least 30 minutes to allow the shrimp to “cook” in the lime juice.
4. Just before serving, season with salt to taste.
5. Serve chilled, garnished with additional cilantro if desired.
Cooking Time: 30 minutes
Baby Shrimp and Grits
This recipe combines the simplicity of creamy grits with the sweetness of succulent baby shrimp, making for a satisfying and flavorful breakfast or brunch.
Ingredients:
– 1 cup stone-ground grits
– 4 cups water
– 2 tablespoons butter
– 1/2 cup heavy cream
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 pound baby shrimp, peeled and deveined
– 1 tablespoon unsalted butter, melted
– 1 clove garlic, minced
– 1 tablespoon chopped fresh parsley
Instructions:
1. Bring water to a boil; gradually whisk in grits. Reduce heat; cook for 20-25 minutes or until creamy.
2. In a separate skillet, sauté baby shrimp with melted butter, garlic, and salt until pink and cooked through.
3. Stir heavy cream into grits; add black pepper. Combine with cooked shrimp.
4. Serve hot, garnished with parsley.
Cooking Time: 30-35 minutes
Baby Shrimp Paella with Saffron
A classic Spanish dish gets a delightful twist with this recipe featuring succulent baby shrimp and the subtle warmth of saffron.
Ingredients:
– 1 cup uncooked Arborio rice
– 2 cups water or chicken broth, warmed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 pound baby shrimp, peeled and deveined
– Salt to taste
– Optional: chopped fresh parsley or thyme for garnish
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the Arborio rice and stir to coat with the oil and mix with the onion mixture.
5. Cook for 1-2 minutes, then add the warmed water or broth, soaked saffron, and baby shrimp.
6. Bring to a simmer, reduce heat to low, cover, and cook for 15-20 minutes or until the liquid is absorbed and the rice is tender.
7. Season with salt to taste.
Cooking Time: 20-25 minutes
Baby Shrimp Cocktail with Spicy Sauce
Elevate your cocktail game with this succulent and spicy twist on a classic appetizer.
Ingredients:
– 1 pound baby shrimp, peeled and deveined
– 1/2 cup cocktail sauce (homemade or store-bought)
– 1 tablespoon hot sauce (such as sriracha or hot sauce of your choice)
– 1 lemon, cut into wedges
– Salt and pepper to taste
Instructions:
1. Rinse the shrimp under cold water and pat dry with paper towels.
2. In a medium bowl, combine the cocktail sauce and hot sauce. Stir until well combined.
3. Add the baby shrimp to the bowl and toss to coat evenly with the spicy sauce.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled, garnished with lemon wedges.
Cooking Time: 0 minutes (prep only)
Baby Shrimp and Corn Chowder
A comforting and flavorful soup that’s perfect for a chilly evening. This recipe combines tender baby shrimp, sweet corn, and creamy potatoes in a rich and savory broth.
Ingredients:
– 1 pound baby shrimp, peeled and deveined
– 2 cups frozen corn kernels
– 2 medium-sized potatoes, diced
– 2 tablespoons butter
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened.
2. Add potatoes, chicken broth, and corn kernels. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender.
3. Add baby shrimp and heavy cream. Stir gently and continue cooking for an additional 5-7 minutes or until shrimp are pink and cooked through.
4. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 20-25 minutes
Baby Shrimp Tempura with Dipping Sauce
A delightful Japanese-inspired appetizer or snack that combines the sweetness of shrimp with the crispy goodness of tempura.
Ingredients:
– 1 pound baby shrimp (thawed if frozen)
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Tempura dipping sauce (store-bought or homemade, recipe below)
Tempura Dipping Sauce:
– 1/2 cup soy sauce
– 1/4 cup rice vinegar
– 2 tablespoons sugar
– 2 tablespoons grated ginger
Instructions:
1. In a large bowl, whisk together flour and cornstarch.
2. Gradually add soda water, stirring until batter forms.
3. Dip each shrimp into the batter, letting any excess drip off.
4. Fry battered shrimp in hot oil (350°F) for 2-3 minutes or until golden brown.
5. Remove from oil with a slotted spoon and drain on paper towels.
6. Serve immediately with tempura dipping sauce.
Cooking Time: 10-12 minutes total
Baby Shrimp and Spinach Quiche
A delicious and savory quiche perfect for brunch or breakfast, packed with the flavors of baby shrimp, fresh spinach, and melted cheese.
Ingredients:
– 1 9-inch pie crust
– 2 cups fresh spinach leaves
– 1 cup baby shrimp, rinsed and drained
– 1 onion, diced
– 2 cloves garlic, minced
– 1/2 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out pie crust and place in a 9-inch tart pan with a removable bottom.
3. In a skillet, sauté onion and garlic until softened. Add baby shrimp and cook until pink.
4. Combine cooked spinach, shrimp mixture, and cheddar cheese in the pie crust.
5. Pour heavy cream over filling, season with salt and pepper to taste.
6. Bake for 35-40 minutes or until quiche is golden brown and set.
Cooking Time: 35-40 minutes
Baby Shrimp and Mango Salsa
This refreshing salsa combines succulent baby shrimp with the natural sweetness of mango, onions, and a hint of spice. Perfect for topping tacos, grilled meats, or using as a dip.
Ingredients:
– 1 cup baby shrimp, peeled and deveined
– 2 ripe mangos, diced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium bowl, combine shrimp, mango, onion, and jalapeño.
2. Squeeze lime juice over the mixture and toss to coat.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, garnish with fresh cilantro leaves if desired.
Cooking Time: 15 minutes (prep time), refrigeration time: 30 minutes
Baby Shrimp Curry with Coconut Milk
Warm up with this flavorful and aromatic curry that combines succulent baby shrimp with the richness of coconut milk.
Ingredients:
– 1 pound baby shrimp, peeled and deveined
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions, garlic, and ginger; sauté until onions are translucent.
3. Add cumin, curry powder, and turmeric; cook for 1 minute.
4. Add baby shrimp; cook until pink and just done.
5. Stir in coconut milk and season with salt and pepper to taste.
6. Simmer for 2-3 minutes or until the sauce has thickened slightly.
7. Garnish with fresh cilantro leaves and serve over rice or with naan.
Cooking Time: 15-20 minutes
Baby Shrimp and Asparagus Risotto
This creamy risotto dish combines tender baby shrimp with fresh asparagus and a hint of garlic, perfect for a quick and satisfying weeknight meal. With minimal prep work and cooking time, you’ll be enjoying this flavorful dish in no time!
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 pound baby shrimp, peeled and deveined
– 1 pound fresh asparagus, trimmed
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, 3-4 minutes.
2. Add Arborio rice; cook for 1-2 minutes, stirring constantly.
3. Warm broth in a separate pot; add 1 cup to the risotto and stir until absorbed. Repeat this process until all broth is used (about 20 minutes).
4. Stir in baby shrimp and asparagus during the last 5 minutes of cooking time.
5. Remove from heat; stir in Parmesan cheese. Season with salt and pepper to taste.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Baby Shrimp Stuffed Mushrooms
Elevate your appetizer game with these bite-sized morsels, where succulent baby shrimp meet earthy mushrooms. Perfect for a dinner party or snack attack!
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/2 cup baby shrimp, thawed and rinsed
– 2 tablespoons butter
– 1 clove garlic, minced
– 1 tablespoon grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté the baby shrimp with butter, garlic, and a pinch of salt until pink and cooked through.
3. Stuff each mushroom cap with the shrimp mixture, dividing it evenly among the caps.
4. Sprinkle Parmesan cheese on top of each mushroom.
5. Bake for 12-15 minutes or until mushrooms are tender and filling is heated through.
6. Garnish with chopped parsley if desired.
Cooking Time: 12-15 minutes
Baby Shrimp and Pesto Flatbread
This vibrant flatbread recipe combines succulent baby shrimp with the rich flavors of pesto, all on a crispy flatbread crust.
Ingredients:
– 1 package baby shrimp (about 12-15 pieces)
– 1/4 cup pesto
– 1 flatbread (homemade or store-bought)
– Salt and pepper to taste
– Optional: 1/4 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook the baby shrimp according to package instructions.
3. Spread the pesto evenly over the flatbread, leaving a small border around the edges.
4. Arrange the cooked baby shrimp on top of the pesto.
5. Sprinkle with salt and pepper to taste.
6. If using cheese, sprinkle it over the shrimp.
7. Bake for 8-10 minutes or until the crust is golden brown.
8. Remove from oven and let cool for a few minutes before serving.
Cooking Time: 15-20 minutes
Baby Shrimp and Zucchini Noodles
This recipe is a perfect blend of flavors and textures, combining succulent baby shrimp with zucchini noodles and aromatic herbs. It’s a quick and easy meal that’s perfect for any occasion.
Ingredients:
– 1 pound baby shrimp, peeled and deveined
– 2 medium zucchinis
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook the zucchini noodles according to package instructions or by spiralizing the zucchinis and cooking them in a pan with a little olive oil.
2. In a separate pan, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute.
3. Add the baby shrimp and cook until pink and just cooked through, about 2-3 minutes per side.
4. If using white wine, add it to the pan with the shrimp and simmer for an additional minute.
5. Serve the shrimp over the zucchini noodles, garnished with chopped parsley if desired.
Cooking Time: 10-12 minutes
Summary
Looking for quick and delicious meal ideas? Look no further! This article features 20 mouth-watering baby shrimp recipes that are sure to satisfy your cravings. From classic dishes like Garlic Butter Baby Shrimp Pasta and Creamy Baby Shrimp Alfredo, to international-inspired meals like Spicy Baby Shrimp Tacos and Baby Shrimp Paella with Saffron, there’s something for everyone. Whether you’re in the mood for a light and refreshing salad or a hearty and comforting bowl of chowder, these baby shrimp recipes are perfect for a quick meal that’s both easy to make and packed with flavor.
