Everyday Food presents shrimp recipes that can be prepared in 30 minutes or less.
What’s America’s favorite seafood? You guessed it. From coast to coast, this sweet, tender shellfish is a star. Here are 4 dinners to make in 30 minutes or less!
Makes 4 servings
In Hawaii, shrimp and pineapple are a natural pair; thread them on skewers and toss them on the grill for a fun luau-inspired dish.
- The hidden homeless: families in the suburbs
- Home prices charge ahead, driving some buyers farther afield
- How the Seahawks got two first-round picks in the NFL draft
- Here are Seattle-area companies employees enjoy working at most
- Mayor, Chris Hansen denounce misogynistic comments over council arena vote
Most Read Stories
Vegetable oil, for grilling
6 tablespoons honey
3 tablespoons low-sodium soy sauce
3 tablespoons rice vinegar
1 pound large or jumbo shrimp, peeled and deveined (tails left on)
1/2 pineapple, cut into 1 1/2-inch pieces
2 bunches scallions (white and light-green parts only), cut into 2-inch pieces
1. Soak eight to ten wooden skewers in water, about 15 minutes. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Whisk together honey, soy sauce and vinegar. Reserve half the sauce for serving.
2. Thread shrimp, pineapple and scallions onto skewers. Grill until shrimp begin to turn opaque, about 2 minutes. Brush with sauce, flip and brush again. Grill until shrimp are cooked and pineapple and scallions are lightly charred, about 3 minutes. Serve with reserved sauce.
Nutritional information per serving: 279 calories; 2 grams fat (0 grams saturated fat); 25 grams protein; 43 grams carbohydrates; 2 grams fiber
Lemony Shrimp Scampi
Makes 4 servings
Salt and pepper
3/4 pound angel-hair pasta
2 tablespoons olive oil
3/4 pound large or jumbo shrimp, peeled and deveined
6 tablespoons unsalted butter
3 cloves garlic, minced
1/4 cup lemon juice (from 2 lemons), plus wedges for serving
2 tablespoons chopped fresh parsley
1. In a large pot of boiling salted water, cook pasta according to package instructions, then drain.
2. Meanwhile, in a large skillet, heat oil over medium-high. Add shrimp and cook until opaque throughout, flipping once Transfer to a plate.
3. Reduce heat to medium. Add butter and garlic to skillet and saute until garlic is soft and fragrant, about 2 minutes. Add lemon juice and cook 1 minute; season with salt and pepper. Remove from heat and stir in parsley. Add pasta and shrimp and toss to combine. Serve with lemon wedges.
Nutritional information per serving: 622 calories; 27 grams fat (12 grams saturated fat); 28 grams protein; 64 grams carbohydrates; 2 grams fiber
Shrimp Club Salad
Makes 6 servings
Crunchy romaine lettuce provides a refreshing complement to tender shrimp and smoky bacon. Iceberg lettuce or frisee would be delicious too.
Salt and pepper
1/2 pound large or jumbo shrimp, peeled and deveined (tails left on)
1/2 loaf rustic bread, crusts removed, cut into 3/4-inch cubes
1 tablespoon olive oil
1/4 cup mayonnaise
2 tablespoon chopped fresh chives
3 to 4 teaspoons lemon juice
4 slices cooked bacon (4 ounces), crumbled
1 romaine lettuce heart, chopped
1 pint large cherry tomatoes, quartered or halved
1. Preheat oven to 400 degrees. In a medium pot of boiling salted water, cook shrimp until opaque throughout, about 3 to 5 minutes. Drain, then transfer to a paper-towel-lined plate, cover and chill until ready to serve. On a rimmed baking sheet, toss bread with oil. Bake until golden, about 8 minutes, tossing halfway through.
2. Stir together mayonnaise, chives and lemon juice to taste; season with salt and pepper. Toss together shrimp, croutons, cooked bacon, lettuce and tomatoes, and serve with dressing.
Nutritional information per serving: 318 calories; 16 grams fat (4 grams saturated fat); 20 grams protein; 24 grams carbohydrates; 5 grams fiber
Makes 4 servings
Deep-frying at home is easy — and no special equipment is needed. If you don’t have a thermometer, dip a wooden spoon handle in the oil. If it bubbles steadily, it’s ready.
No visit to the Gulf Coast would be complete without a po’boy. These humble sandwiches, filled with meat or fried seafood, have evolved from a working man’s lunch to a signature local cuisine. Between trips, it’s a cinch to bring the bayou to your own kitchen.
1/2 cup mayonnaise
6 tablespoons chopped cornichons or dill pickles
3/4 to 1 teaspoon cayenne pepper, divided
1 cup cornmeal
2 teaspoons coarse salt
1 1/2 cups vegetable oil
1 pound medium shrimp, peeled and deveined
4 hoagie rolls, split
1 medium tomato, sliced
8 leaves butter lettuce, such as bibb or Boston
1. Stir together mayonnaise, cornichons and 1/4 to 1/2 teaspoon cayenne. On a plate, combine 1/2 teaspoon cayenne, cornmeal and salt. In a medium skillet, heat oil over medium-high until it registers 350 degrees on a deep-fat thermometer. Coat shrimp in cornmeal mixture, shake off excess and carefully add to hot oil in batches. Cook until golden, about 2 to 3 minutes. Remove shrimp with a slotted spoon and transfer to paper towels to drain.
2. Spread sauce in rolls and fill with tomato, lettuce and shrimp.
Nutritional information per serving: 580 calories; 26 grams fat (5 grams saturated fat); 36 grams protein; 54 grams carbohydrates; 6 grams fiber