10 Tasty Shrimp Recipes That Will Transform Any Meal

It is sophisticated, but also appears in simple dishes, it has a mild but incomparable flavor. Of different types, sizes and flavor nuances, shrimp is a versatile ingredient, capable of transforming the experience of any meal. With that in mind, we have separated these delicious shrimp recipes that will enrich your taste buds. Check out!

1. Shrimp garlic and oil

Ingredients

500g of shrimp
8 minced garlic cloves
¼ cup of oil
Salt, pepper and parsley to taste

Preparation mode

Clean the shrimp, removing the head and viscera (if you wish, remove the shell) and set aside.
Heat a skillet over high heat, without greasing it.
With the skillet very hot, place the shrimp. At this time, be careful not to add too many shrimp at once, as this will reduce the temperature of the skillet and the shrimp will not caramelize.
Turn the prawns when they start to change color. Remember that if the shrimp is without the shell, it will cook faster.
When the shrimp are pink, add the oil and minced garlic. I let it cook until it was crispy.
Finally, add salt, pepper and parsley to taste.

2. Breaded shrimp

Ingredients

500g shrimp, cleaned with shell
1 lemon juice
1 minced garlic clove
Salt and black pepper to taste
Saffron (optional)
1 tsp ready-meat seasoning
1 cup unbleached wheat flour
½ cup of breadcrumbs
Oil

Preparation mode

In a container, season the shrimp with the lemon juice, the minced garlic clove, salt, pepper, saffron and finally the meat seasoning.
Let the shrimp marinate for 10 minutes.
In another container, place the wheat flour. Add the breadcrumbs, add salt and mix.
Coat the prawns in the prepared flour and set aside.
In a pan, add enough oil to cover the shrimp and heat it over high heat.
When the oil is hot, add the prawns. It’s important that the oil is very hot when you put them in, so the flour doesn’t absorb the fat.
Let fry for 3 to 5 minutes, or until golden.
Serve as you like.

3. Creamy Shrimp Fricassee

Ingredients

400g of clean shrimp
400g cream cheese
400g of sour cream
500g grated mozzarella
2 cans of canned corn
Olive oil
3 minced garlic cloves
1 chopped onion
2 chopped tomatoes, seeded and peeled
salt to taste
Potato sticks

Preparation mode

If your shrimp is fresh, in a pot of water, pre-cook them for just two minutes. Drain them and reserve. If they are frozen or pre-cooked, skip this step.
Add half of the curd, half of the onion, 200g of cream and a can of green corn and blend in a blender until obtaining a homogeneous cream.
On medium heat, heat a pan. Add the olive oil, garlic, the other half of the chopped onion and the tomato and let it sauté well.
Add the pre-cooked shrimp, let it sauté.
Season with salt to taste and cook for another 3 minutes, then add the previously prepared cream and cook for another 3 minutes.
In a refractory, place half of the shrimp with the sauce. Once done, add mozzarella cheese. Make another layer of shrimp and finish with the rest of the cheese.
Bake in a preheated oven at 200 degrees for 20 minutes.
Finally, add potato chips.

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4. Shrimp Stroganoff

Ingredients

400g shrimp, cleaned and shelled
1 tablespoon of butter
3 minced garlic cloves
1 chopped onion
Olive oil
240ml fresh cream
5 tablespoons of ketchup
2 tablespoons of mustard
juice of ½ lemon
Salt and black pepper to taste

Preparation mode

In a container, season the shrimp, already cleaned, with salt, pepper and the juice of ½ lemon and set aside.
On medium heat, heat a skillet with the oil and butter. Add the minced garlic and let it brown. Add the chopped onion and let it brown too.
With the sauteed garlic and onion, increase the heat and add the shrimp, taking care not to let all the lemon juice from the container fall into the skillet.
As soon as the shrimp changes color, add the ketchup, mustard and cream. Mix well and if necessary, add salt.
Let it boil, turn off the heat and serve as you prefer.

5. Pasta with shrimp

Ingredients

300g of fettuccine
400g shrimp, cleaned and shelled
Salt, pepper, paprika and garlic powder to taste
Olive oil
2 tablespoons of butter
1 medium onion chopped
3 minced garlic cloves
50ml of white wine
350ml fresh cream
1 ½ cups finely grated Parmesan
Nutmeg
chopped parsley

Preparation mode

In boiling salted water, cook the pasta according to the time indicated on the package.
In a bowl, season the shrimp with salt, pepper and paprika to taste.
In a skillet, start by frying the shrimp in a little oil. Fry for about 2 minutes on each side. Remove the shrimp and set aside.
In the same pan, add a little more oil, butter, and onion, and fry until lightly golden.
Add the garlic, and if you wish, also add the garlic powder, and let it fry a little more, on low heat, being careful not to burn it.
Add the white wine and let it reduce and let the alcohol evaporate. If you want, you can replace the white wine with chicken stock or even the water you are cooking the pasta in.
Reduced wine, over low heat, add the fresh cream, and let it boil for about 2 minutes.
Add the grated Parmesan, a little nutmeg and black pepper.
Cook the sauce over low heat, 5 to 10 minutes, until reduced and slightly thicker.
Taste the sauce and add salt and pepper if necessary.
When the sauce is ready, add the pasta, shrimp, chopped parsley and a little more grated Parmesan. Let it cook for another 1 or 2 minutes.
Serve while still hot, and if desired, finish off by adding Parmesan to the dish.

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6. Rice with shrimp

Ingredients

4 cups of cooked rice
Olive oil
800g shrimp, cleaned and shelled
1 can of peas
3 medium tomatoes, chopped
1 medium onion chopped
9 minced garlic cloves
50g pitted olives
1 chopped leek stalk
green smell to taste
salt to taste

Preparation mode

In a heated frying pan, put a thread of olive oil, and a dessert spoon of the minced garlic and let it brown.
With the golden garlic, add the shrimp and add a pinch of salt. Sauté for about 2 minutes on each side and set aside in a bowl.
In the same skillet, add a little more oil, and the rest of the garlic, the chopped onion and fry until golden.
Add the chopped tomatoes, let it sauté until it releases the water and cook.
Then, add the green smell, the chopped leek, the pea and the olives and sauté.
When the water from the sauté dries up, add the shrimp and cooked rice. Stir the ingredients carefully so that they mix.
If desired, to finish, add chopped fresh chives, and enjoy.

7. Shrimp Escondidinho

Ingredients

600g boiled cassava
400ml of milk
1 medium onion chopped
1 chopped tomato, seeded
200g cream cheese
3 minced garlic cloves
1 tablespoon sweet paprika
green smell to taste
2 tablespoons of margarine
200g of mozzarella
400g shrimp, cleaned and shelled
juice of ½ lemon
salt to taste
5 tablespoons of olive oil or oil

Preparation mode

In a container, start removing the fibers of the cassava already cooked with water and salt. Then knead it well.
Over medium heat, place the mashed cassava and milk in a pan and stir until a homogeneous mixture is created.
Add the margarine and cream and continue to stir until the puree starts to bubble and set aside. If necessary, adjust the salt.
In a bowl, season the shrimp, already cleaned, with salt and the juice of ½ lemon and set aside.
In a skillet, heat the oil and add the prawns. Let them sauté for about 5 minutes and add the onion.
When the onion withers, add the garlic, black pepper, sweet paprika, tomatoes, and parsley to taste and sauté.
Add the curd, mix the ingredients and set aside.
To assemble the escondidinho, in a refractory, start by making a first layer with the manioc puree. Then add all the shrimp and make another layer of puree.
Make a layer of mozzarella cheese, cover with another layer of mashed and finish with mozzarella.
In an oven preheated to 200 degrees, place the escondidinho to bake for approximately 25 minutes, or until the cheese is browned.

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8. International shrimp

Ingredients

1 tablespoon of butter
½ onion chopped
2 minced garlic cloves
500g shrimp, cleaned and shelled
salt to taste
1 pot of cream cheese
1 box of sour cream
300g grated mozzarella
200g of ham
100g of frozen peas
250g of cooked rice
straw potato to taste
parsley to taste

Preparation mode

In a pan with butter, sauté the onion and garlic.
Add the shrimp and salt and cook for about 2 minutes on each side, or until the shrimp are turning pink.
With the cooked shrimps, add the cream cheese, the cream and 200g of grated mozzarella cheese. Mix everything until the cheese is completely melted.
Add the chopped ham, peas and cooked rice. Mix the ingredients well and transfer them to a refractory and cover with 100g of mozzarella cheese.
Bake in a preheated oven at 250 degrees for 15 minutes, or until browned.
To finish, add potato straw and garnish with chopped parsley.

9. Shrimp Moqueca

Ingredients

500g shrimp, cleaned and shelled
Salt and black pepper to taste
juice of ½ lemon
Olive oil
4 minced garlic cloves
1 onion in slices
2 sliced tomatoes
200ml of coconut milk
20ml of palm oil
chopped coriander
1 red pepper in slices
1 green pepper in slices
1 yellow pepper in slices

Preparation mode

Start by seasoning the shrimp with salt, pepper and lemon juice, and set aside.
Heat a pan over medium heat with a drizzle of oil. Add the minced garlic and shrimp. Sauté until the shrimp starts to change color, and remove it from the pan.
Leave the pan on low heat. Add oil and start assembling the moqueca layers.
Start with a layer of red peppers, followed by a layer of green peppers, onions, tomatoes and shrimp. And repeat the layers.
Coat the ingredients with coconut milk and half of the palm oil.
Add the cilantro, salt and pepper.
Cover the pan and let it cook on medium heat for a few minutes, until the ingredients release water, cook and form the broth.
Finally, add the rest of the palm oil, and adjust the salt if necessary.