20 Delicious Cooked Frozen Shrimp Recipes Easy

Dive into the world of quick, flavorful, and fuss-free cooking with our roundup of 20 Delicious Cooked Frozen Shrimp Recipes Easy! Perfect for busy weeknights or lazy weekends, these recipes transform humble frozen shrimp into mouthwatering meals in no time. Whether you’re craving something spicy, creamy, or downright comforting, we’ve got a dish that’ll make your taste buds dance. Ready to shake up your dinner routine? Let’s get cooking!

Garlic Butter Shrimp Pasta

Dive into the creamy, garlicky goodness of this Garlic Butter Shrimp Pasta, a dish that promises to transport your taste buds straight to the Mediterranean coast with every bite.

Ingredients

• 8 oz linguine pasta
• 1 lb large shrimp, peeled and deveined
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the shrimp, garlic, and red pepper flakes. Cook for 2-3 minutes per side until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
3. In the same skillet, pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until the sauce is smooth and slightly thickened, about 2 minutes.
4. Return the cooked linguine and shrimp to the skillet. Toss everything together until well coated in the sauce. Season with salt and black pepper to taste.
5. Garnish with chopped fresh parsley before serving.

The magic of this dish lies in the balance between the spicy kick from the red pepper flakes and the rich, creamy sauce that clings perfectly to every strand of pasta.

Tip: For an extra layer of flavor, toast the red pepper flakes in the butter for 30 seconds before adding the shrimp.

Spicy Shrimp Tacos

Spice up your taco night with these irresistible Spicy Shrimp Tacos, packed with bold flavors and a kick of heat that’s perfectly balanced by cool, creamy toppings.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 8 small corn tortillas
• 1 cup shredded purple cabbage
• 1/2 cup diced avocado
• 1/4 cup chopped cilantro
• 1/4 cup sour cream
• 1 lime, cut into wedges

Instructions

1. In a bowl, toss the shrimp with 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp salt until evenly coated.
2. Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque.
3. Warm the corn tortillas in a dry skillet or microwave for about 30 seconds until pliable.
4. Assemble the tacos by dividing the shrimp among the tortillas. Top with shredded purple cabbage, diced avocado, chopped cilantro, and a dollop of sour cream. Serve with lime wedges on the side.

The smoky spices and fresh toppings create a vibrant contrast that makes these tacos a standout dish. The quick cooking time means you can have a flavorful meal on the table in under 20 minutes.

Tip: For an extra kick, drizzle with hot sauce or sprinkle with crushed red pepper flakes before serving.

Shrimp Stir Fry with Vegetables

Whip up this vibrant Shrimp Stir Fry with Vegetables in just 20 minutes for a quick, healthy dinner that doesn’t skimp on flavor.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes until pink. Remove and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil. Stir in the red bell pepper, broccoli, and carrot, cooking for 5 minutes until vegetables are tender-crisp.
3. Add the minced garlic, soy sauce, sesame oil, and red pepper flakes to the skillet, stirring for 1 minute until fragrant.
4. Return the shrimp to the skillet, tossing everything together for another 2 minutes to combine flavors and heat through.

The sesame oil and red pepper flakes give this stir fry a delightful kick and aroma that’ll make it a weeknight favorite.

Tip: For an extra crunch, sprinkle with sesame seeds before serving.

Coconut Shrimp Curry

Dive into the creamy, aromatic world of this Coconut Shrimp Curry, a dish that brings the tropics to your table with minimal fuss.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 cup frozen peas
• Fresh cilantro, for garnish
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 medium onion, 3 garlic cloves, and 1 tbsp fresh ginger, sautéing until soft, about 3 minutes.
2. Stir in 1 tbsp curry powder and cook for another minute until fragrant.
3. Pour in 1 can coconut milk and 1 cup chicken broth, bringing to a gentle simmer.
4. Add 1 tbsp fish sauce and 1 tbsp brown sugar, stirring to combine. Let the sauce simmer for 5 minutes to meld the flavors.
5. Add the shrimp, 1 red bell pepper, and 1 cup frozen peas. Cook until the shrimp are pink and cooked through, about 5 minutes. Season with salt to taste.
6. Garnish with fresh cilantro before serving.

The magic of this curry lies in the balance of sweet, savory, and spicy, with the coconut milk creating a luxuriously smooth base that’s irresistible over steamed rice.

Tip: For an extra kick, add a diced jalapeño with the bell pepper.

Shrimp and Grits

There’s nothing quite like the creamy, comforting embrace of shrimp and grits, a dish that marries the South’s love for seafood with its staple grain in the most delicious way.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 teaspoon salt
• 2 tablespoons unsalted butter
• 1 cup sharp cheddar cheese, shredded
• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 2 green onions, sliced
• 1 tablespoon lemon juice

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil. Stir in 1 cup of grits and 1 teaspoon of salt. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until thickened.
2. Remove grits from heat. Stir in 2 tablespoons of unsalted butter and 1 cup of sharp cheddar cheese until melted and smooth. Cover and set aside.
3. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add shrimp, 2 cloves of minced garlic, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of cayenne pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque.
4. Stir in 2 sliced green onions and 1 tablespoon of lemon juice. Cook for another minute.
5. Serve shrimp over the warm cheesy grits. The smoky paprika and cayenne give the shrimp a gentle kick, perfectly balanced by the creamy, rich grits.

Tip: For an extra layer of flavor, try adding a splash of chicken broth to the grits as they cook.

Lemon Garlic Shrimp Skewers

These Lemon Garlic Shrimp Skewers are a quick, flavorful dish that brings a touch of elegance to any weeknight dinner or weekend barbecue.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• Wooden or metal skewers

Instructions

1. Preheat your grill or grill pan to medium-high heat.
2. In a large bowl, combine the shrimp with 2 tablespoons olive oil, 3 cloves minced garlic, 1 tablespoon lemon zest, 2 tablespoons lemon juice, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Toss to coat evenly.
3. Thread the shrimp onto skewers, leaving a little space between each piece for even cooking.
4. Grill the skewers for 2-3 minutes on each side, or until the shrimp are pink and opaque.

The bright lemon and garlic flavors paired with the slight heat from the red pepper flakes make these skewers irresistibly delicious. Perfect for when you want something light yet packed with flavor.

Tip: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.

Shrimp Fried Rice

Craving something savory and satisfying? This Shrimp Fried Rice is a quick, flavorful dish that brings the takeout experience right to your kitchen.

Ingredients

• 2 cups cooked white rice, chilled
• 1/2 lb medium shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 2 eggs, lightly beaten
• 1/2 cup frozen peas and carrots, thawed
• 2 green onions, thinly sliced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove and set aside.
2. In the same skillet, add the remaining 1 tbsp vegetable oil. Pour in the beaten eggs and scramble until fully cooked, about 1-2 minutes.
3. Add the chilled rice, peas and carrots, and green onions to the skillet. Stir-fry for 3-4 minutes until everything is heated through.
4. Return the shrimp to the skillet. Add the soy sauce, sesame oil, garlic powder, and black pepper. Stir-fry for another 2 minutes until well combined and the rice is slightly crispy.
5. Serve hot, garnished with additional green onions if desired. The secret to this dish’s irresistible texture? Using chilled rice ensures each grain stays separate and gets perfectly crispy.

Tip: For an extra flavor boost, try adding a splash of fish sauce or a sprinkle of red pepper flakes before serving.

Shrimp Scampi

Nothing beats the classic combination of garlic, butter, and shrimp in this quick and flavorful Shrimp Scampi recipe. It’s a weeknight dinner hero that feels a bit fancy without any fuss.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 8 ounces linguine
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup dry white wine
• 2 tablespoons fresh lemon juice
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, melt butter in a large skillet over medium heat. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
3. Increase heat to medium-high, add shrimp, and cook for 2-3 minutes per side until pink and opaque.
4. Pour in white wine and lemon juice, simmering for 2 minutes to reduce slightly. Season with salt and black pepper.
5. Toss in the cooked linguine and parsley, stirring to coat everything evenly in the sauce.

The magic of this dish lies in the balance of tangy lemon and spicy pepper flakes against the rich butter sauce, creating a depth of flavor that’s irresistibly good.

Tip: For an extra touch of luxury, sprinkle with grated Parmesan cheese just before serving.

Shrimp Cocktail

Nothing says classic elegance quite like a well-made Shrimp Cocktail, perfect for kicking off a dinner party or enjoying as a luxurious snack.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/2 cup ketchup
• 2 tablespoons prepared horseradish
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lemon, cut into wedges for serving
• Fresh parsley, chopped for garnish

Instructions

1. Bring a large pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Drain and immediately plunge into ice water to stop the cooking process. Drain again and pat dry.
2. In a small bowl, whisk together the ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, salt, and black pepper to make the cocktail sauce.
3. Arrange the chilled shrimp on a serving platter with the lemon wedges. Serve the cocktail sauce on the side or drizzled over the shrimp.
4. Garnish with chopped parsley before serving.

The secret to this shrimp cocktail’s standout flavor is the balance between the tangy cocktail sauce and the sweet, succulent shrimp, making it a timeless favorite.

Tip: For an extra touch of elegance, serve the shrimp cocktail in martini glasses with the sauce at the bottom.

Shrimp Po’ Boy Sandwich

Dive into the flavors of the South with this crispy, juicy Shrimp Po’ Boy Sandwich, a classic that’s sure to bring a taste of Louisiana to your kitchen.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• Vegetable oil, for frying
• 4 French bread rolls, split
• 1/2 cup mayonnaise
• 1 tbsp hot sauce
• 1 cup shredded lettuce
• 1 large tomato, sliced
• 1/2 cup pickles, sliced

Instructions

1. In a bowl, soak the shrimp in buttermilk for 15 minutes.
2. In another bowl, mix flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
3. Heat vegetable oil in a deep fryer or large skillet to 375°F.
4. Dredge each shrimp in the flour mixture, shaking off excess, and fry in batches for 2-3 minutes until golden and crispy. Drain on paper towels.
5. Mix mayonnaise and hot sauce in a small bowl. Spread on the rolls.
6. Layer the fried shrimp, lettuce, tomato slices, and pickles on the rolls.

The crunch of the cornmeal-coated shrimp against the soft bread and creamy sauce makes every bite of this Po’ Boy a delightful contrast.

Tip: For an extra kick, add a dash more hot sauce to the mayo mixture or serve it on the side.

Shrimp Alfredo

Dive into the creamy, comforting world of Shrimp Alfredo, a dish that combines succulent shrimp with a rich, garlicky Alfredo sauce for a meal that feels both indulgent and effortless.

Ingredients

• 8 oz fettuccine pasta
• 1 lb large shrimp, peeled and deveined
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
4. Pour in the heavy cream, stirring constantly. Bring to a simmer and cook for 2 minutes.
5. Stir in the Parmesan cheese, salt, and black pepper until the sauce is smooth and thickened.
6. Return the cooked shrimp to the skillet and toss to coat in the sauce. Add the cooked fettuccine and toss until everything is well combined and heated through.
7. Garnish with chopped fresh parsley before serving.

The magic of this Shrimp Alfredo lies in the balance of flavors—garlicky, creamy, and briny—all coming together in under 30 minutes for a weeknight dinner that tastes anything but rushed.

Tip: For an extra touch of luxury, sprinkle a little extra Parmesan on top just before serving.

Shrimp Quesadillas

These Shrimp Quesadillas are a quick, flavorful twist on the classic, packed with juicy shrimp and melted cheese for a satisfying meal any day of the week.

Ingredients

• 1 tablespoon olive oil
• 1 pound medium shrimp, peeled and deveined
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 4 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1/2 cup diced red bell pepper
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium heat. Add shrimp, chili powder, cumin, and salt. Cook for 2-3 minutes per side until shrimp are pink and opaque. Remove from skillet and set aside.
2. Wipe the skillet clean and place one tortilla in it over medium heat. Sprinkle 1/2 cup of Monterey Jack cheese on half of the tortilla, then top with 1/4 of the cooked shrimp, 2 tablespoons of diced red bell pepper, and 1 tablespoon of chopped cilantro.
3. Fold the tortilla over the filling and cook for 2-3 minutes per side, until the tortilla is golden brown and the cheese is melted. Repeat with remaining tortillas and filling.
4. Serve hot with lime wedges on the side for squeezing over the quesadillas.

The combination of spicy shrimp and creamy Monterey Jack cheese creates a mouthwatering contrast that’s hard to resist, while the fresh lime adds a bright finish.

Tip: For an extra crunch, add a handful of thinly sliced cabbage to the filling before folding the quesadilla.

Shrimp and Avocado Salad

This Shrimp and Avocado Salad is a refreshing, protein-packed dish that comes together in just 15 minutes, perfect for a quick lunch or a light dinner.

Ingredients

• 1 lb cooked shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the shrimp, avocados, cherry tomatoes, and red onion.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper.
3. Pour the dressing over the shrimp mixture and gently toss to combine.
4. Sprinkle the chopped cilantro on top and give it one final gentle toss.
5. Serve immediately or chill in the refrigerator for up to 1 hour before serving for enhanced flavors.

The creamy avocado pairs beautifully with the tangy lime dressing, creating a salad that’s both vibrant and satisfying.

Tip: For an extra crunch, add a handful of toasted pepitas or crushed tortilla chips right before serving.

Shrimp Etouffee

Dive into the heart of Cajun cuisine with this Shrimp Etouffee, a rich and flavorful dish that’s sure to warm you up from the inside out.

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 lb medium shrimp, peeled and deveined
• 2 tsp Cajun seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 2 tbsp chopped fresh parsley
• 4 cups cooked white rice, for serving

Instructions

1. Melt the butter in a large skillet over medium heat. Stir in the flour to make a roux, cooking and stirring constantly for about 5 minutes until it turns a light brown color.
2. Add the onion, green bell pepper, and celery to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Stir in the garlic and cook for 1 minute until fragrant.
4. Pour in the diced tomatoes and chicken broth, stirring to combine. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
5. Add the shrimp, Cajun seasoning, salt, black pepper, and cayenne pepper to the skillet. Cook for another 5 minutes, or until the shrimp are pink and cooked through.
6. Stir in the chopped parsley and remove from heat.
7. Serve the etouffee hot over cooked white rice.

The magic of this Shrimp Etouffee lies in its velvety roux-based sauce, which perfectly coats each shrimp and grain of rice for a truly indulgent experience.

Tip: For an extra kick, adjust the amount of cayenne pepper to suit your spice preference.

Shrimp Bisque

Dive into the creamy, luxurious world of homemade Shrimp Bisque, a classic soup that’s surprisingly simple to whip up in your own kitchen.

Ingredients

• 1 lb shrimp, shells on
• 4 cups water
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 tbsp tomato paste
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream
• 2 tbsp unsalted butter

Instructions

1. In a large pot, bring 4 cups of water to a boil. Add the shrimp and cook for 2 minutes until pink. Remove shrimp, reserve the water, and peel the shrimp, saving the shells.
2. In the same pot, heat 2 tbsp olive oil over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
3. Add the shrimp shells back to the pot with 1/2 cup white wine, 1 tbsp tomato paste, 1 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes, then add the reserved shrimp water. Simmer for 20 minutes.
4. Strain the broth into another pot, discarding the solids. Return to heat, add the heavy cream and butter, stirring until melted. Add the peeled shrimp and cook for another 2 minutes until heated through.

The secret to this bisque’s depth of flavor? Simmering the shrimp shells in the broth, which infuses it with a rich, seafood essence that’s utterly irresistible.

Tip: For an extra smooth texture, blend the soup before adding the shrimp back in.

Shrimp Fajitas

Get ready to sizzle with these easy and flavorful shrimp fajitas, perfect for a quick weeknight dinner that doesn’t skimp on taste.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small flour tortillas
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the red bell pepper, green bell pepper, and yellow onion. Cook for 5-6 minutes until vegetables are tender-crisp.
3. Add the minced garlic, chili powder, ground cumin, salt, and black pepper to the skillet. Stir to combine and cook for 1 minute until fragrant.
4. Return the shrimp to the skillet and toss everything together. Cook for an additional 1-2 minutes until heated through.
5. Warm the flour tortillas according to package instructions. Serve the shrimp and vegetable mixture on tortillas, garnished with fresh cilantro and lime wedges.

The magic of these fajitas lies in the quick sear that keeps the shrimp juicy while the peppers and onions stay crisp-tender, creating a perfect texture contrast.

Tip: For an extra kick, add a pinch of cayenne pepper to the spice mix.

Shrimp Tempura

Crispy, light, and utterly irresistible, this Shrimp Tempura recipe brings the magic of Japanese cuisine right to your kitchen.

Ingredients

• 1 pound large shrimp, peeled and deveined with tails on
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup ice-cold water
• 1 large egg
• Vegetable oil, for frying
• 1/2 teaspoon sugar

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon sugar.
2. Add 1 cup ice-cold water and 1 large egg to the dry ingredients, stirring gently until just combined; the batter should be lumpy.
3. Heat vegetable oil in a deep fryer or large pot to 375°F.
4. Dip shrimp into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry in batches to avoid overcrowding, about 2-3 minutes per side until golden and crispy.
5. Remove with a slotted spoon and drain on paper towels.

The secret to this tempura’s ethereal crunch lies in the ice-cold batter, ensuring a light coating that shatters with every bite.

Tip: Keep your batter cold by placing the bowl over ice while frying to maintain that perfect tempura texture.

Shrimp and Corn Chowder

Warm up your evenings with this creamy Shrimp and Corn Chowder, a comforting bowl that’s bursting with sweet corn and succulent shrimp.

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups fresh or frozen corn kernels
• 1 pound medium shrimp, peeled and deveined
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 tablespoons all-purpose flour
• 2 tablespoons chopped fresh parsley

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion, garlic, and red bell pepper, sautéing until soft, about 5 minutes.
2. Sprinkle the flour over the vegetables, stirring to combine. Cook for 1 minute to remove the raw flour taste.
3. Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring to a simmer.
4. Add the corn, salt, black pepper, and paprika. Simmer for 10 minutes, allowing the flavors to meld.
5. Stir in the heavy cream and shrimp. Cook until the shrimp are pink and opaque, about 3-4 minutes.
6. Garnish with chopped parsley before serving.

The magic of this chowder lies in the quick cooking of the shrimp, ensuring they stay tender and juicy amidst the creamy, corn-filled broth.

Tip: For an extra smoky flavor, try grilling the corn before adding it to the chowder.

Shrimp Pad Thai

Dive into the vibrant flavors of Thailand with this easy-to-follow Shrimp Pad Thai recipe, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 8 oz flat rice noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1/2 lb medium shrimp, peeled and deveined
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 2 green onions, sliced
• 1/4 cup crushed peanuts
• 2 tbsp fish sauce
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1/2 tsp red pepper flakes

Instructions

1. Soak the rice noodles in warm water for 20 minutes until soft, then drain.
2. Heat 1 tbsp vegetable oil in a large pan over medium-high heat. Add garlic and shrimp, cooking for 2 minutes until shrimp turns pink. Remove and set aside.
3. In the same pan, add the remaining 1 tbsp oil and pour in the eggs. Scramble until just set, about 1 minute.
4. Add the drained noodles, fish sauce, brown sugar, soy sauce, lime juice, and red pepper flakes. Toss everything together and cook for 2 minutes.
5. Return the shrimp to the pan, add bean sprouts and green onions, and stir-fry for another 2 minutes until everything is well combined and heated through.
6. Serve hot, garnished with crushed peanuts. The magic of this dish lies in the perfect balance of sweet, salty, and tangy flavors, all wrapped up in a satisfying texture contrast.

Tip: For an extra crunch, serve with additional bean sprouts and lime wedges on the side.

Shrimp Bruschetta

Elevate your appetizer game with this Shrimp Bruschetta, a delightful twist on the classic that’s sure to impress at any gathering.

Ingredients

• 1 baguette, sliced into 1/2-inch thick pieces
• 1/4 cup olive oil
• 1 pound medium shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cherry tomatoes, diced
• 1/4 cup fresh basil, chopped
• 1 tablespoon balsamic glaze

Instructions

1. Preheat your oven to 400°F. Arrange the baguette slices on a baking sheet, brush with 2 tablespoons of olive oil, and bake for 5-7 minutes until golden and crisp.
2. In a skillet over medium heat, warm the remaining 2 tablespoons of olive oil. Add the shrimp, garlic, red pepper flakes, salt, and black pepper. Cook for 2-3 minutes per side until the shrimp are pink and opaque.
3. Remove the shrimp from the skillet and chop into bite-sized pieces. In a bowl, combine the shrimp, cherry tomatoes, and basil.
4. Spoon the shrimp mixture onto the toasted baguette slices. Drizzle with balsamic glaze before serving.

The combination of juicy shrimp, fresh tomatoes, and crispy bread creates a texture and flavor contrast that’s simply irresistible.

Tip: For an extra kick, add a sprinkle of grated Parmesan cheese on top before serving.

Conclusion

We hope this roundup of 20 delicious cooked frozen shrimp recipes inspires your next meal! Easy, versatile, and packed with flavor, these dishes are perfect for busy home cooks. Try them out, share your favorites in the comments, and don’t forget to pin this article on Pinterest for your next culinary adventure. Happy cooking!