Since little shrimps grill, sauté, or boil in 2 to 3 minutes flat, dinner can be ready in minutes, not hours. So keep a bag of frozen shrimp in your freezer for moment's-notice dinners all summer long. There's sunshine to soak up, and ice cream to scoop.
Here are 15 breezy shrimp dinners that will come together in 45 minutes (or less—or more, depending on how distracted you get by the prospect of ice cream):
This article was originally published in July 2016.
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How do you whip shrimp into dinner? Give us some good ideas in the comments.
Written by: Ali Slagle
Popular on Food52
6 Comments
caninechef
August 30, 2017
This is one of my favorite Food52 recipes, htps://food52.com/recipes/19010-roasted-radicchio-and-shrimp-with-warm-bacon-vinaigrette
For the summer I have reverted to using a sauté pan though rather than the oven. Either way it is a perfect warm weather meal.
For the summer I have reverted to using a sauté pan though rather than the oven. Either way it is a perfect warm weather meal.
Starmade
August 3, 2016
Another dish that might have been included, this one is really good (and really 20 minutes) https://food52.com/recipes/25819-20-minute-one-pan-mediterranean-shrimp-and-couscous
Amanda S.
July 13, 2016
Sautéed Shrimp with Lemon, Garlic, and Parsley is one of my favorite dinners every! Mainly because it swims in butter, as shrimp like to do.
AntoniaJames
July 13, 2016
This hidden gem on Food52 should be included!
https://food52.com/recipes/27370-greek-style-shrimp-in-tomato-sauce-with-feta
(I suspect it was not because Food52 has not photographed it. What a shame.)
It takes longer to peel the shrimp than it does to prepare the entire dish. Counting the time it takes me to peel a pound of already deveined shrimp, I can easily put this together in under a half an hour. (I usually peel ahead of time - the morning of - so that I can make the side + salad and keep the entire dinner prep time at about 30 minutes. )
I serve it over Israeli couscous or orzo, though I recently made Tartine Bakery baguettes, which would be perfect instead.
I use Cold Sauce for the tomato sauce during the summer. http://food52.com/not-recipes/59198 Link to recipe here: https://food52.com/recipes/5582-cold-sauce
Editors, may I respectfully suggest that Cold Sauce deserves more play here, too. ;o)
https://food52.com/recipes/27370-greek-style-shrimp-in-tomato-sauce-with-feta
(I suspect it was not because Food52 has not photographed it. What a shame.)
It takes longer to peel the shrimp than it does to prepare the entire dish. Counting the time it takes me to peel a pound of already deveined shrimp, I can easily put this together in under a half an hour. (I usually peel ahead of time - the morning of - so that I can make the side + salad and keep the entire dinner prep time at about 30 minutes. )
I serve it over Israeli couscous or orzo, though I recently made Tartine Bakery baguettes, which would be perfect instead.
I use Cold Sauce for the tomato sauce during the summer. http://food52.com/not-recipes/59198 Link to recipe here: https://food52.com/recipes/5582-cold-sauce
Editors, may I respectfully suggest that Cold Sauce deserves more play here, too. ;o)
Sarah J.
July 13, 2016
Yes to cold sauce! You'll see it in this recent round up: https://food52.com/blog/17127-the-27-summery-pastas-we-ve-waited-all-year-to-make
AntoniaJames
July 14, 2016
Actually, I was thinking something more along the lines of, "15 Ways to Use Cold Sauce This Summer'. It might require a bit more work than your standard aggregation piece, but would provide great value to many users, so the effort may well be worth it. ;o)
See what other Food52 readers are saying.