Love shrimp? You'll adore these fresh and easy weeknight dinners and party pleasers
Written bySunsetApril 16, 2009
Share this story
1 of 23
Grilled Watermelon and Shrimp Skewers
Grilling watermelon adds a smoky note to the fruit and gives it a slightly meaty texture that matches well with shrimp. Cooking takes only a couple of minutes, so have both sets of skewers ready before you start. You'll need 12 flat metal skewers (12 in. long) or 18 skewers (8 in. long)—or use bamboo skewers of the same size, soaked in water for 30 minutes.
A Chinese takeout favorite ― only lighter and quicker when you make it at home. A mere 20 minutes, and you can serve up juicy shrimp flavored by a rainbow of peppercorns.
Bacon adds a smoky depth of flavor to the classic pairing of shrimp and grits. Green onions and halved tomatoes are a fresh complement to cheesy polenta and succulent shrimp.
In the mood for something new? Give millet a shot. The ancient round grain has a nutty flavor that's perfect with crisp spinach and toothsome bay shrimp.
Try this healthful salad as a light lunch or dinner served with some crusty, whole-grain bread.
Here's a cool weeknight meal. Few can resist the sweet and creamy combo of shrimp, lime, avocado, and mango. Spiced up with a hint of chile heat, it's a one-bowl, no-cook no-brainer.
Looking for a dinner that tastes like summer? Rice gets some spark from lemon zest and pesto, and the promise of smoky-hot shrimp gives you a reason to fire up the grill.
Prepared pesto makes this dish a snap, but by all means, use homemade if you have it.
Shrimp, Ancho Chile, and Pasta Soup (Sopa seca de Camarones y Fideos)
This warm one-pot meal is a perfect pick-me-up on a cool night. It's technically a "soup," but there's nothing wimpy about a bowl of hearty noodles and juicy shrimp.
Put down the phone. Step away from the take-out menu. Yes, you can make Thailand's most famous street food. It's easier than you think.
In 45 minutes and with ingredients you can find at a well-stocked grocery store, put together a noodle dish that's healthier and quicker than takeout. Don't forget the limes; their juice adds the perfect zing.
The trick to succulent shrimp in this recipe is a simple salt "massage" that cleans the shrimp and makes them crisper.
The secret to great Chinese flavor? Warm ginger and a splash of Shaohsing wine. (Don't be intimidated by the name. You can find it at the grocery store.)
Not the jar this time: Pair your shrimp cocktail with a fresh, tomatoey sauce you whip up yourself. Serve it with a pile of cooked and chilled jumbo shrimp for a light and fresh appetizer.
We love this streamlined version of classic cioppino. Tomatoes, white wine, and a satisfying medley of seafood make this hearty stew a great go-to for special entertaining.
The secret to perfectly grilled shrimp: Rub them with salt and sugar before cooking to seal in juiciness and sweetness. We love them with a two-punch licorice hit of anise seeds and ouzo.
Shrimp, Lemon, and Spinach Whole-grain Pasta Salad
We'll confess: We swapped low-fat Greek yogurt for mayo and whole-grain rotini for white flour because we were thinking of our waistlines.
But after we tasted the creamy tang of the yogurt dressing and the hearty bite of the pasta, we didn't want to go back. Spinach is another healthy ingredient in this meal in a bowl.