easy shrimp

Shrimp Stir Fry is a quick and healthy dish to serve any time of the week. Simple homemade stir fry sauce, juicy shrimp, and so many different vegetables some together in one delicious dish that everyone will love.

Shrimp Stir Fry

lb large shrimp

broccoli

oz baby bella mushrooms (or other variety)

snow peas

green onion

bell peppers

soy sauce

chicken broth (can also use vegetable broth)

tbsp rice vinegar

honey

garlic

tsp chili paste (more if you want spicier)

cornstarch

Peel and de-vein shrimp if needed. Whisk all ingredients for the sauce together and set aside. Chop vegetables and set aside.

Preheat a large cooking pan or a wok over medium heat and add peanut oil.

Saute vegetables, mixing often, until start to soften. Don’t cook vegetables all the way because it will continue to cook after you take it out of the pan and later with sauce.

Take veggies out of the pan and add a little more oil to the pan.

Saute shrimp over medium-high heat until just turns opaque on each side.

Add vegetables back into the pan and stir.

Whisk the sauce again and pour it into the pan. Stir well and cook for a few minutes, just until sauce thickens. 

Stir in green onions and serve right away.

You can serve shrimp stir fry over rice, with noodles, or just on it&#x27;s own.

https://embed.mediavine.com/videos/rkmjwsslbcrubiijh3ei

Shrimp Stir Fry is a quick and healthy dish to serve any time of the week. Simple homemade stir fry sauce, juicy shrimp, and so many different vegetables some together in one delicious dish that everyone will love. This stir fry sauce is a a little sweet and a little spicy and goes perfectly with shrimp, vegetables, or chicken.

Sautéed shrimp is a quick and easy recipe to make juicy and flavorful shrimp in just 10 minutes.

Sautéed Shrimp

lb shrimp

canola oil

lemon juice

salt

tsp crushed red pepper flakes

paprika

tbsp parsley

unsalted butter

parsley (for garnish)

white wine

vegetable stock (or chickens stock)

If you need to, peel and devein shrimp first or purchase the shrimp that are already cleaned and deveined. You can learn how to peel and devein shrimp here.

You can choose to leave the shrimp tails on or off. It does not change the taste at all. The tails are left on purely for presentation.

Prepare shrimp if needed:

Once the shrimp is clean, pat them dry with a paper towel and place into a mixing bowl.

Add pressed garlic cloves, lemon juice, salt, crushed red pepper flakes, parsley, and paprika. Mix well to make to all shrimp is coated evenly.

Preheat a cooking pan over medium to medium-high heat first.

Once the pan in hot, add oil and spread it around. Add shrimp in one even layer and let them cook until opaque on that side. This will only take a couple of minutes.

Add butter while shrimp is cooking.

Flip each shrimp onto the other side and let them cook until opaque on that side.

Take shrimp out of the pan right away so they don&#039;t keep cooking and garnish with a little more parsley if you&#039;d like.

Cooking Shrimp:

On average, shrimp take 2-3 minutes to cook completely. Jumbo shrimp could take 4-6 minutes, depending on the actual size and thickness. You are looking for the shrimp to turn completely opaque to be done, and no more.

How long do shrimp take to cook:

Right after you take the shrimp out, melt a tablespoon of butter in the pan, then add 1/2 cup of white wine. Let it simmer and reduce by about half over medium heat. 

Whisk in 1/2 tablespoon of lemon juice and a couple of tablespoons of vegetable or chicken stock. There will be a lot of flavor left in the pan from cooking the shrimp but you may still need a little bit of salt. Taste and add a pinch of salt if necessary.

Optional Sauce:

Our Low FODMAP Scampi is just as garlicky and buttery as the classic recipe you used to enjoy – but using low FODMAP ingredients. We waited to make this dish until we could make it as garlicky as necessary. After all, when we think scampi, we think shrimp, garlic and butter. Thanks to FreeFod Garlic Replacer the garlic flavor we were looking for is finally possible.

Low FODMAP Scampi

½ cup (120 ml) dry white wine

FreeFod Garlic Replacer

Garlic-Infused Oil, (made

black pepper

red pepper flakes; (optional)

(8 g) chopped flat-leaf parsley

lemon,

Low FODMAP Baguette

Whisk the wine and the FreeFod Garlic Replacer together in measuring cup until solids dissolve; set aside.

Melt butter and oil in a large skillet over low-medium heat then whisk in salt, black pepper to taste and the red pepper, if using, and sauté for a few seconds. Add the wine, bring to a simmer and cook for about 2 minutes or until it reduces by almost half.

Add shrimp and toss around “just” until they turn pink, which will only take a minute, or two or three, depending on their size. Do NOT overcook or you will be left with garlicky, rubbery, chewy shrimp. I usually stop short about 30-seconds of being fully cooked, as there is residual pan heat. Remove from heat, squeeze lemon juice over, sprinkle with parsley and toss again, then get them on a warmed plate and serve with slices of low FODMAP baguette for sopping up the sauce.

Get the run down on How to Cook Perfect Shrimp Every Time and then use them in salads, pasta, wraps, quinoa bowls and more!

How to Make Perfectly Cooked Shrimp Every Time!

butter

olive oil

garlic (finely chopped)

dry white wine

salt and black pepper

red pepper flakes (more

shrimp

parsley (or chives

lemon

In a large skillet, melt butter and olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine, a pinch of salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine cook down for about 2 minutes.

Add shrimp and sauté until they just turn pink, 3 to 5 minutes depending upon their size. Stir in the parsley and lemon juice. Toss to combine. Remove from heat and season with salt and extra pepper as needed.

Easy Greek shrimp recipe (shrimp saganaki) cooked in flavor-packed tomato sauce and finished with fresh herbs, feta cheese, and olives. While it only takes 30 minutes to make, it is so elegant that it will wow your tastebuds (and your friends!). Serve shrimp saganaki with orzo, your favorite grain, or crusty bread to sop up all the delicious sauce.

Shrimp Saganaki (Greek Shrimp Recipe with Tomato and Feta)

jumbo shrimp, (21/25, fully thawed, peeled and deveined)

Kosher salt

Black pepper

dry oregano, (divided)

dry dill weed, (divided)

red pepper flakes

garlic cloves, (minced, divided)

Extra virgin olive oil,

red onion, (chopped)

26- ounce can diced tomato, (drain only some of the liquid)

lemon, (more for later if you like)

mint leaves, (a generous handful)

parsley leaves, (a generous handful)

Greek feta cheese, (more if you like)

Kalamata olives, (chopped (optional))

Pat shrimp dry and place in a large bowl. Season with kosher salt, pepper, 1/2 tsp dry oregano, 1/2 tsp dry dill weed, pinch red pepper flakes, and about 1/2 tsp of minced garlic. Drizzle with extra virgin olive oil, and toss to combine. Set aside for now.

In a large heavy skillet (I used this cast iron skillet), heat about 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add the chopped onion and remaining minced garlic, cook briefly until fragrant (stir regularly.) Add tomatoes and lemon juice, and season with pinch of salt, pepper, and remaining dry oregano and dill. Bring to a boil, then lower heat to medium-low and let simmer for 15 minutes.

Add the marinated shrimp. Cook for 5 to 7 minutes or until pink; do a little stirring if needed. (Do not overcook shrimp.)

Stir in fresh mint and parsley leaves. Finish with a sprinkle of feta and Kalamata olives. If you like, add a splash of lemon juice or more red pepper flakes to your taste.

Serve over plain orzo, your favorite grain, or your favorite crusty bread to sop up the delicious sauce. Enjoy!

https://content.jwplatform.com/videos/x8sWdgmf.mp4

This flavor-packed Greek shrimp recipe (shrimp saganaki) comes together in 30 minutes or less!

Shrimp Saganaki (Greek Shrimp with Tomatoes and Feta)

Raw shrimp is gently poached in a flavorful broth until just cooked through for this zesty ceviche. Serve as an appetizer, snack, or light lunch to please a crowd.

Shrimp Ceviche

raw medium shrimp, (peeled and deveined)

lime juice, (from about 8 limes)

orange juice, (from about 1/2 orange)

shallots (or 1 small red onion), (finely chopped)

jalapeno, (chopped (remove the seeds

2-3 ripe but firm Roma tomatoes, (seeded and finely chopped)

avocado, (finely chopped)

cilantro leaves, (from about 1/2 bunch)

Tortilla chips (for serving)

Partially cook the shrimp: Prepare a bowl of ice water and set it near the stove. Fill a medium saucepan with water and bring it to a boil. Add the shrimp and cook for about 1 to 2 minutes or until just pink. Use a slotted spoon to remove the shrimp and immediately dunk into the prepared ice water. This will stop the residual heat from overcooking the shrimp. Let it sit for 5 minutes, then drain well.

Marinate the shrimp in citrus: Chop the shrimp into very small pieces. In a medium glass bowl (or non-reactive bowl), add the lime juice, lemon juice, and orange juice. Add the shrimp and shallots (or onions). Make sure the shrimp is covered well with the citrus juice. If your shrimp isn’t well covered, transfer to a smaller bowl or add more juice. Cover the bowl and set in the fridge until the shrimp is fully pink with no gray or raw parts, 30 minutes to 1 hour.

Mix the ceviche: Add the jalapeno, tomatoes, avocado, and cilantro. Season with a big pinch of kosher salt and black pepper. Mix to combine. (If you like, you can drain some of the juice.)

Serve: Transfer the ceviche to a serving bowl. Garnish with the lemon zest. Serve immediately with your favorite tortilla chips.

https://content.jwplatform.com/videos/F98t3TtU.mp4

This bright and zippy ceviche is ready in 30 minutes!

This festive pescatarian main is great for BBQs, weeknight dinners and camping trips alike! As a bonus, everything cooks together wrapped in foil so clean up is a breeze. The shrimp packets can be assembled a day before and left in the refrigerator.

Shrimp Foil Packets with Vegetables

extra virgin olive oil

garlic cloves, (minced)

lemons

smoked paprika

chili flakes ((optional))

rosemary

shrimp, (peeled and deveined)

zucchinis,

green bell pepper, (thinly sliced)

red bell pepper, (thinly sliced)

white onion, (thinly sliced)

Chopped parsley, (for garnish)

Prepare the packet. Cut four sheets of aluminum foil and four sheets of parchment paper to roughly 12 x 12-inches long. Layer the parchment paper on top of each foil sheet. Turn in the sides to create a bowl shape, or enough so the juices won&#39;t seep out when you add the ingredients. Set aside.

Prepare the seasonings. In a large bowl, whisk together the olive oil, wine, garlic, the zest and juice of two of the lemons, smoked paprika, chili flakes (if using), rosemary and honey. Season with salt to taste.

Add the shrimp, zucchini, peppers, and onion. Mix to coat.

Wrap the shrimp packets. Divide the shrimp and vegetable mixture evenly into your foil bowls, spooning in the juices as well. Take two sides of the foil and meet in the middle, turning them down a little to seal the top, then fold the edges to seal the sides, leaving some room for air and steam to develop. It does not have to look perfect; you just want the steam to gather in the packet while keep the juices from running out.

Get ready to cook. Heat the grill to medium-high heat (400-450°F). Slice the remaining lemon into wedges for serving.

Cook the shrimp packets. Place the packets on un-oiled grates with the folded sides up. Cover and grill for 15 minutes. Carefully open one packet (taking care to avoid the steam) and ensure the shrimp and veggies are cooked. When fully cooked, the shrimp should turn pink and curl. If it needs more time, reseal the packet, cover the grill, and for an additional 5 minutes.

Serve: Remove the packets from the grill and serve immediately with chopped parsley and a squeeze of lemon juice. Be careful. Hot steam will be released when the packet is opened.

This turned out SO delicious! We served over quinoa, which soaked up the excellent juices.

Blah. Little taste. Would not make again.

I tried this and it was delicious.  I like Luan's idea of marinating the shrimp for a bit beforehand.  I will do that next time, and yes, there will be a next time!

We loved the dish!  I prepared the sauce then poured it over the frozen shrimp allowing them to marinade as they defrosted.  I added the veggies a few minutes before baking it.  We found it was just a little sweet.  I will reduce the amount of honey next time.

Can you freeze the foil packs before cooking?

Top 7 easy shrimp recipes from across the web

The most viewed easy shrimp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Shrimp Stir Fry

Sautéed Shrimp

Low FODMAP Scampi

How to Make Perfectly Cooked Shrimp...

Shrimp Saganaki (Greek Shrimp Recip...

Shrimp Ceviche

Shrimp Foil Packets with Vegetables

Top 7 easy shrimp recipes from across the web

The most viewed easy shrimp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shrimp Stir Fry

Sautéed Shrimp

Low FODMAP Scampi

How to Make Perfectly Cooked Shrimp...

Shrimp Saganaki (Greek Shrimp Recip...

Shrimp Ceviche

Shrimp Foil Packets with Vegetables

The most viewed easy shrimp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine