5 Delicious and Utterly Simple Shrimp Recipes That Are Perfect for Summer

First Off, How to Buy the Best Shrimp

One of the most popular comedy-dramas of recent times, The Good Place, features many running gags, including one that revolves around its protagonist's shrimp-love. When she dies, Eleanor Shellstrop (Kristen Bell), a selfish pharma saleswoman from Arizona, is mistakenly sent to 'the good place', an afterlife home designed to reward the most virtuous people. Throughout the show, Eleanor is seen stuffing shrimp into her bra at a party, speaking with her hands full of shrimp, wishing for and getting a shrimp dispenser and manifesting a giant shrimp falling from the sky. That, in short, describes the American population's fascination with the versatile seafood that can be grilled, boiled, broiled, baked or sauteed.

The National Fisheries Institute reported that Americans consumed more than four billion pounds of shrimp in 2017. Shrimp has remained the number one consumed seafood since at least 1994, when it surpassed canned tuna for the first time. It has led to a wide range of shrimp options available at local grocery stores- fresh and frozen, wild and farmed, jumbo and teeny tiny.

The shrimp you choose depends on the dish you plan to prepare, and your budget. Frozen shrimp has the longest shelf-life, but it is usually more expensive. Smaller varieties are generally more affordable. Wild shrimp are typically more flavorful than their farmed counterparts. Freshwater versus saltwater is another consideration for many people, and whether or not a species is endangered. Here are the five common shrimp varieties to choose from-

Brown shrimp- These can be used in various dishes, including stews and curries. Grayish-brown in color and medium in size, they are firm, yet flavorful.

Tiger shrimp- Native to the Indian Ocean and the Asian side of the Pacific, these are mostly farmed. With dark stripes running across their shells, they can grow up to a foot in length and are great for grilling.

Rock shrimp- Found offshore in the southeastern U.S., these crustaceans have a full, lobster-like taste and texture due to their hard outer shells. These shrimps have become increasingly popular of late.

Argentinian pink shrimp- These are pink when raw and red when cooked. The sweet and tender meat is often compared to lobster, but is much cheaper. They are often used in shrimp tacos and shrimp scampi.

Northern pink shrimp- Found in the cold waters of the U.S., these small (about 50 or more per pound) shrimp have a sweet flavor. It makes them ideal for shrimp-based salads.

As per the U.S. Food and Drug Administration (FDA), frozen seafood may spoil if it has been thawed during transport and is left at warm temperatures for too long before cooking. Avoid buying frozen seafood if its packaging is open, torn, or crushed on the edges. Avoid packages whose contents show signs of frost or ice crystals. It means they have been stored a long time or thawed and refrozen. Avoid packages whose contents are not hard; they should be solid instead of squishy (indicating poor quality).

How to Store Shrimp

To ensure the freshness of your shrimp, it is important to keep them as cold as possible. The process begins the moment you buy your shrimp. The sooner you get your shrimp home and into the refrigerator, the better. The ideal temperature for storing seafood is around 40 F. Ask your fish seller to add crushed ice to the bag for optimal results. Better still, take your own cooler along.

As per FDA Food Safety guidelines, any seafood should be refrigerated or frozen soon after purchase. Make Sure seafood is stored in the refrigerator at 40 F or below, and used within two days of purchase.

To store fresh shrimp, refrigerate it in the coldest part of your refrigerator and use it within a day or two. If the shrimp is in a plastic carry bag, set the bag in a bowl of ice in the fridge; place a damp paper towel over the top before sealing it with a twist tie. Thaw frozen shrimp in the fridge overnight if you're prepared for this step or in a bowl of cold water if you need to get dinner on the table quickly. Do not refreeze cooked or thawed shrimp.

The FDA recommends that frozen seafood not be refrozen but cooked immediately after thawing. This is because freezing seafood does not kill harmful bacteria; it only keeps them from multiplying.

5 Quick and Easy Shrimp Recipes- No. 1 Fresh Coconut Shrimp

Shrimp recipes have become so popular that Americans have been replacing a few traditional recipes with shrimp on festive occasions like St Patrick Day, Thanksgiving Day, etc. It isn't that shrimp doesn't have cultural significance, but the ease of cooking certain recipes makes it even more popular now. One can toss a few delicious Instant Pot, one pot meals quickly with shrimp and make family meal plans. There are recipes like shrimp and grits traditionally eaten in the coastal Carolinas and Georgia, popularly consumed in the Low Country. It consists of grits (ground dried corn) with shrimp served as breakfast food. And this change hasn't happened overnight; it has been gradual.

The most famous shrimp moment in pop culture has been in the movie Forrest Gump (1994). It featured shrimp as a running theme once Forrest meets Bubba and learns of his shrimp-boat dreams. Inspired by the film, the Bubba Gump Shrimp Co. restaurant chain has since been running successfully, featuring menu items like Dumb Luck Coconut Shrimp. A beer and pancake mix makes a flavorful, crispy batter for these easy to make, quick-fried coconut shrimp.

Ingredients-
Half a pound of medium shrimp, three-fourth cup of pancake mix, three-fourth cup beer, vegetable oil, a quarter cup of flour, a cup of fresh shredded coconut

Instructions-
1. Peel and devein the shrimp, but leave their tails intact. Rinse them well, then drain thoroughly.
2. Fill a Dutch oven or deep fryer with oil to a depth of two inches. Heat the oil up to 350 F.
3. Combine the beer and pancake mix in a small bowl. Stir until smooth.
4. Dip shrimp in flour, then into the batter.
5. Dredge them in coconut.
6. Fry the shrimp for about 45 seconds on each side or until golden brown.
7. Drain them on paper towels before serving.

No. 2 Garlic Butter Shrimp Pasta

An excellent source of lean protein, shrimp can be prepared in many ways from tossing up a delicious pasta salad, to stir fry shrimp in pasta. It can be an easy, quick and comforting meal. Here's a delicious and healthy shrimp recipe your whole family will love. Saute some garlic-butter-herbed shrimp in a pool of deliciousness and toss that with some cooked pasta and fresh greens for a healthy meal. It's so simple!

Ingredients-
For serving four persons, you will need-

One pound of medium-sized shrimp (peeled and deveined), 12 pounds (approx 340 g) of cooked fine hair/capellini pasta, four teaspoons of butter (divided), one teaspoon of extra-virgin olive oil, black pepper (freshly ground), Kosher salt, four cloves of garlic (minced), three-fourth cup of dry white wine, a pinch of red pepper flakes, three-fourth cup of grated parmesan (will require more for garnish), half teaspoon of lemon juice, one teaspoon of freshly chopped parsley.

Instructions-
1. To cook shrimp, melt one tablespoon of olive oil with one tablespoon of butter in a large skillet over medium heat. Season the shrimp with salt and pepper. Add them to the skillet. Then, cook for at least two minutes on each side until pink. Switch to a plate.
2. Melt the butter over medium to low heat in the skillet. Add garlic and cook, constantly stirring for one minute. Add wine, pepper flakes, and lemon juice and simmer for two minutes. Add the cheese and cook for two more minutes or until the cheese melts.
3. Return the sauteed shrimp to the skillet and the chopped parsley and stir until the shrimp is warmed. Add the pasta, toss until completely coated, then garnish with more parmesan before serving.

No. 3 Shrimp Salad With Citrus and Avocado

We are here to deliver more shrimp. This classic shrimp salad with the citrus-flavoured pan-seared shrimp, creamy avocado, and sliced almonds makes it a simple and flavorful meal for lunch or dinner. To top it, it is also gluten free.

Ingredients-
For a serving of four, you will require-

One pound of medium pan-seared Citrus Shrimp, eight cups of greens, fruity or lemon-flavored extra-virgin olive oil, one avocado (sliced or diced), four ounces of toasted sliced almonds, one minced shallot, freshly chopped cilantro, lime juice (half teaspoon), a pinch of salt (or to taste), and freshly ground black pepper.

(Choose your greens carefully. If you're looking for a neutral-flavoured salad, go for spring mix salad greens. For a spicy punch, take a bunch of spicy arugulas. Of course, nothing can be better than Romaine lettuce for a crunchy bite. And, for a delicate, balanced taste, baby spinach leaves are the best.)

Instructions-
1. Whisk together olive oil, lime juice, crushed red pepper and salt in a medium bowl. Add chopped cilantro, avocado, cooked shrimp, sliced shallots and toasted almonds and toss gently to coat.
2. Divide the greens equally onto dinner plates. Place equal amounts of the shrimp mixture on top, and serve.

No. 4 Crunchy Baked Shrimp in Butter Garlic Sauce

Here's a simple recipe for shrimp that bakes in a rich lemon-garlic butter sauce with white wine, topped with crunchy parmesan breadcrumbs. It is a delicious, baked shrimp scampi requiring just a few ingredients. It is one of the best shrimp recipes around, and is quick and easy to make.

Ingredients-
For a serving of four, you are going to need-

For shrimp- One ounce of jumbo shrimp (peeled and deveined), half a cup of dry white wine, four tablespoons of unsalted butter (melted and divided), half a teaspoon of lemon juice, three garlic cloves (minced), half a teaspoon each of salt and crushed black pepper.

For the topping- Three-fourth cup of breadcrumbs, one-fourth cup of parmesan (finely grated), half a teaspoon of salt, two tablespoons of butter (melted), and finely chopped fresh parsley.

Instructions-
1. To start, add a bit of butter and white wine to your baking dish and cook it in a hot oven for a few minutes.
2. In another bowl, add some butter, lemon juice and garlic to the shrimp and toss it well. (You can use frozen pre-cooked for a quick meal, or pan-fry the shrimp for two minutes over low to medium heat.)
3. Arrange the shrimp evenly in the buttery wine sauce.
4. Top with bread crumbs, grated parmesan cheese and melted butter.
5. Bake until the breadcrumbs are golden brown and crispy and the shrimp is pink, but cooked thoroughly.

No. 5. Spicy Grilled Shrimp

A spicy grilled shrimp dish can be flavorful. Serve them as Side Dish with fried rice or as the main dish in flavorful entrees like Grilled Spicy Shrimp with Feta Sauce, Grilled Cajun Shrimp Jambalaya and Grilled Blackened Shrimp Tacos. Grilling imparts a smoky flavor to the shrimp, which pairs well with the spices used in these recipes.

Ingredients-
To serve four, you will need-

One and a quarter pounds of medium raw shrimp (peeled, deveined and tail on), one and a half teaspoons of minced garlic, salt to taste, two tablespoons extra-virgin olive oil (divided), five teaspoons of lemon juice (divided), one teaspoon of paprika, one teaspoon of grated lemon zest, half a teaspoon dried oregano, half a teaspoon cayenne pepper, half a teaspoon ground pepper.

Instructions-

1. To prepare the shrimp, preheat a gas or charcoal grill to high (450 F to 500 F).
2. Meanwhile, combine minced garlic and salt on a cutting board. Mash them together to create a paste.
3. Transfer the garlic paste to a large bowl; stir in the olive oil, lemon zest, fresh lemon juice, paprika, oregano and black pepper. Fold in shrimp until fully coated. Let it stand for five minutes.
4. Shrimp can be threaded onto skewers in several ways, but it is easiest to incorporate them consistently if you first fold the body along the length of the shrimp and then slide each shrimp onto its skewer.
(To avoid possible contamination from previous use of the skewers, first oil the grill rack by holding an oil-soaked paper towel with tongs. Remember not to use cooking spray on a hot grill.)
5. Place the skewers on the oiled rack; grill, uncovered, until opaque and lightly charred, two to three minutes per side.
6. Serve with rice, or a dip of your choice.