Shrimp is a versatile and flavorful ingredient that can elevate a variety of dishes, making it a favorite among home cooks and professional chefs alike. Utilizing precooked shrimp not only saves valuable time but also ensures a quick and delicious meal.
Whether you’re preparing a light appetizer or a hearty main course, incorporating precooked shrimp can add a delightful touch to your culinary creations.
In this blog post, we’ve curated 9 delectable recipes that showcase the versatility of precooked shrimp. From the classic Shrimp Scampi to the refreshing Shrimp Ceviche, each recipe is designed to be both easy to prepare and full of flavor.
These dishes are perfect for busy weeknights, casual gatherings, or any occasion where you desire a quick yet impressive meal.
1. Shrimp Scampi Recipe
Ingredients:
- 1 pound precooked shrimp, peeled and deveined
- 8 ounces linguine or preferred pasta
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- 1/4 teaspoon red pepper flakes (optional)
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Instructions:
Cook the pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat the olive oil and butter over medium heat.
Add the minced garlic and red pepper flakes (if using); sauté until fragrant, about 1 minute. Pour in the white wine (or chicken broth) and lemon juice; bring to a simmer.
Add the precooked shrimp to the skillet; cook until heated through, approximately 2-3 minutes. Season with salt and freshly ground black pepper to taste.
Toss in the cooked pasta, ensuring it’s well-coated with the sauce. Remove from heat; sprinkle with fresh parsley and grated Parmesan cheese, if desired.
Serve immediately.
2. Shrimp Tacos
Ingredients:
- 1 pound precooked shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 8 small corn or flour tortillas
- 1 cup shredded red cabbage
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
- 1 lime, cut into wedges
- Optional toppings: sour cream, hot sauce
Instructions:
Begin by heating the olive oil in a large skillet over medium heat. Add the precooked shrimp to the skillet, then sprinkle with chili powder, ground cumin, smoked paprika, garlic powder, salt, and freshly ground black pepper.
Stir well to ensure the shrimp are evenly coated with the spices. Cook the shrimp for approximately 2-3 minutes, stirring occasionally, until they are heated through. Once done, remove the skillet from heat and set it aside.
Next, warm the tortillas in a separate skillet over medium heat for about 30 seconds on each side, or until they become pliable. Alternatively, you can wrap the tortillas in a damp paper towel and microwave them for about 20 seconds.
To assemble the tacos, place a portion of the seasoned shrimp onto each warmed tortilla. Top with shredded red cabbage, diced tomatoes, chopped fresh cilantro, and avocado slices.
If desired, add a dollop of sour cream and a dash of hot sauce for extra flavor. Serve the tacos immediately, accompanied by lime wedges for squeezing over the top.
3. Shrimp Stir-Fry
Ingredients:
- 1 pound precooked shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 3 cups mixed vegetables (such as bell peppers, broccoli, snap peas, and carrots), cut into bite-sized pieces
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- Cooked rice or noodles, for serving
Instructions:
Begin by preparing the sauce. In a small bowl, whisk together the low-sodium soy sauce, cornstarch, oyster sauce (if using), sesame oil, and red pepper flakes (if desired). Set this mixture aside.
Heat a large skillet or wok over medium-high heat and add one tablespoon of vegetable oil. Once the oil is hot, add the mixed vegetables. Stir-fry them for about 3-5 minutes, or until they are tender-crisp.
Add the minced garlic and grated ginger to the skillet with the vegetables. Continue to stir-fry for an additional minute, allowing the aromatics to become fragrant.
Push the vegetables to the sides of the skillet, creating a space in the center. Pour the remaining tablespoon of vegetable oil into the center, then add the precooked shrimp. Stir-fry the shrimp for 2-3 minutes, ensuring they are heated through.
Give the prepared sauce a quick stir to recombine, then pour it over the shrimp and vegetables in the skillet. Toss everything together to ensure the sauce evenly coats the shrimp and vegetables. Continue to cook for another 1-2 minutes, or until the sauce has thickened slightly.
Remove the skillet from heat and serve the shrimp stir-fry immediately over cooked rice or noodles.
4. Shrimp Salad
Ingredients:
- 1 pound precooked shrimp, peeled and deveined
- 6 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 1 avocado, diced
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons fresh parsley or cilantro, chopped
For the Vinaigrette:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions:
Begin by preparing the vinaigrette. In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and freshly ground black pepper until well combined. Set the dressing aside to allow the flavors to meld.
In a large salad bowl, combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, red onion, diced avocado, and crumbled feta cheese, if using. Toss the ingredients gently to ensure an even distribution.
Add the precooked shrimp to the salad mixture. If the shrimp are large, consider cutting them into bite-sized pieces for easier consumption.
Drizzle the prepared vinaigrette over the salad. Start with a portion of the dressing, toss the salad gently, and add more as needed to achieve the desired level of dressing.
Once the salad is well-coated with the vinaigrette, sprinkle the chopped fresh parsley or cilantro on top for added freshness and color.
Serve the shrimp salad immediately. It pairs well with crusty bread or can be enjoyed on its own as a light and nutritious meal.
5. Shrimp Fried Rice
Begin by heating a tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add finely chopped onions and sauté until they become translucent. Introduce minced garlic and grated ginger, stirring for about a minute until their aromas are released. Incorporate mixed vegetables such as peas, carrots, and corn, cooking them until they are tender-crisp.
Push the vegetable mixture to one side of the skillet, creating space on the other side. Pour in lightly beaten eggs and scramble them until fully cooked. Once the eggs are set, combine them with the sautéed vegetables.
Add the precooked shrimp to the skillet, stirring for a couple of minutes to ensure they are heated through.
Introduce cooked and cooled rice to the skillet, breaking up any clumps and mixing it thoroughly with the shrimp, eggs, and vegetables. Drizzle low-sodium soy sauce and a dash of sesame oil over the mixture, stirring well to evenly distribute the flavors.
Continue to cook for an additional few minutes, allowing the rice to fry slightly and absorb the seasonings. Before serving, taste and adjust the seasoning with salt and freshly ground black pepper as needed.
6. Shrimp Alfredo
Bring a large pot of salted water to a boil. Add fettuccine noodles and cook until al dente, following the package instructions.
Once done, drain the pasta and set it aside. Meanwhile, in a large skillet over medium heat, melt butter and add minced garlic, sautéing until fragrant. Pour in heavy cream, stirring continuously, and bring the mixture to a gentle simmer.
Gradually whisk in grated Parmesan cheese until the sauce becomes smooth and creamy. Season with salt and freshly ground black pepper to taste.
Next, add the precooked shrimp to the skillet, stirring gently to coat them with the Alfredo sauce. Allow the shrimp to heat through for about 2-3 minutes. Be careful not to overcook them, as they can become tough.
Once the shrimp are warmed, add the drained fettuccine to the skillet, tossing to combine the pasta with the sauce and shrimp evenly. If the sauce appears too thick, you can add a small amount of pasta water to achieve the desired consistency.
After ensuring the pasta is well-coated and the ingredients are evenly distributed, remove the skillet from heat.
Serve the Shrimp Alfredo immediately, garnished with chopped fresh parsley or a sprinkle of additional Parmesan cheese if desired. This dish pairs well with a side of garlic bread and a fresh green salad for a complete meal.
7. Southern Shrimp and Grits
Bring four cups of water to a boil in a medium saucepan. Gradually whisk in one cup of stone-ground grits, then reduce the heat to low and cook, stirring occasionally, until the grits are thick and creamy, approximately 20 to 25 minutes.
Once cooked, remove the saucepan from heat and stir in a tablespoon of butter, along with salt and freshly ground black pepper to taste. For an extra layer of richness, consider adding a quarter cup of shredded sharp cheddar cheese, blending until melted and smooth.
While the grits are simmering, prepare the shrimp topping. In a large skillet over medium heat, cook three slices of chopped bacon until crisp. Remove the bacon pieces and set them aside, leaving the rendered fat in the skillet.
Add half a diced red onion to the skillet and sauté until translucent, about three minutes. Introduce the precooked shrimp, seasoning with a dash of hot sauce, a tablespoon of lemon juice, and freshly ground black pepper.
Stir gently to combine and heat the shrimp through, which should take about two to three minutes. Once warmed, return the cooked bacon to the skillet and mix well.
To serve, spoon the creamy grits into individual bowls, creating a slight well in the center of each. Top the grits with the shrimp and bacon mixture, ensuring an even distribution of shrimp and sauce. Garnish with freshly chopped parsley or green onions for added color and flavor.
This hearty dish combines the smooth texture of the grits with the savory taste of seasoned shrimp, offering a comforting meal that’s both satisfying and easy to prepare.
8. Shrimp Ceviche
Begin by combining bite-sized pieces of the shrimp with freshly squeezed lime juice in a non-reactive bowl. The acidity of the lime juice will infuse the shrimp, enhancing its flavor.
Allow the shrimp to marinate in the refrigerator for about 15 to 30 minutes to absorb the citrus essence.
While the shrimp is marinating, finely dice red onions, ripe tomatoes, and fresh cilantro. These ingredients will add vibrant color and a burst of freshness to the ceviche.
After the shrimp has marinated, gently fold in the diced vegetables and herbs, ensuring an even distribution throughout the mixture. For an extra layer of flavor, consider adding minced serrano chili for heat or diced cucumber for a refreshing crunch.
Season the ceviche with salt and freshly ground black pepper to taste. Let the combined mixture rest for an additional 10 minutes in the refrigerator to allow the flavors to meld together.
Serve the shrimp ceviche chilled, accompanied by tortilla chips or atop crisp lettuce leaves as an appetizer. This dish offers a delightful combination of tangy, spicy, and fresh flavors, perfect for warm weather gatherings.
9. Shrimp Po’ Boy Sandwich
Start by making the remoulade sauce. In a bowl, combine mayonnaise, Dijon mustard, horseradish, lemon juice, hot sauce, minced garlic, paprika, and Cajun seasoning. Mix well and refrigerate for at least 30 minutes to allow the flavors to meld.
Next, prepare the sandwich rolls. Slice French baguettes or hoagie rolls lengthwise, leaving one side hinged. Lightly butter the cut sides and toast them in a preheated oven at 350°F (175°C) for about 5 minutes, or until golden brown.
To assemble the sandwiches, spread a generous amount of the chilled remoulade sauce on both the top and bottom of each toasted roll. Layer shredded lettuce and sliced tomatoes on the bottom half. Arrange the precooked shrimp on top of the vegetables.
Close the sandwich and serve immediately, optionally garnished with pickles or additional hot sauce.
