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If you’re in need of shrimp recipe ideas, start here! My collection of Shrimp Recipes for Dinner covers everything from crispy tacos to creamy bisque. No matter what flavors you prefer, you’re sure to find shrimp dinner ideas you will love here!
Growing up, I remember plenty of my friends turning up their noses at shellfish, but I have loved shrimp for as long as I can remember. Over the holidays, my parents and I would make Rissóis de Camarão (shrimp empanadas) together, and whenever it’s on a menu, you can bet I’ll be tempted to have shrimp for dinner.
Needless to say, I’ve enjoyed my fair share of shrimp dishes, from garlic butter scampi and shrimp bisque to glazed Chinese prawns and crispy air fryer shrimp tacos. There are endless options for what to make with shrimp, and for me, it never gets old!
Whether you’re feeding your family or a crowd, I promise you’ll find plenty of shrimp meal ideas to work with on this list! Let’s dive in!
Dinner Ideas with Shrimp
Tips for Cooking Shrimp
- You can keep uncooked shrimp in the refrigerator for 1-2 days, and cooked shrimp for 3-4 days.
- Frozen shrimp are an option for any of these shrimp recipe ideas. Simply thaw and cook as instructed.
- If you’re working with raw shrimp that haven’t been cleaned, make sure to peel and de-vein them. The vein is a black line that runs through the shrimp, and can be easily removed after peeling by running a knife along the back and taking it out with a toothpick or by hand.
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12 Shrimp Recipes for Dinner
- Large heavy pot
- ½ stick butter
- 2 celery stalks finely chopped
- 2 Tbsp. garlic minced or paste (about 2 cloves if minced)
- 2 lbs. shrimp chopped
- 2 green onions finely chopped
- 2 Tbsp. olive oil
- 5 Tbsp. flour
- 2 cups tomato sauce
- 1 cup white wine
- 64 oz. chicken broth
- 2 cups half & half
- ½ cup Parmesan
- Salt & pepper to taste
- Candied bacon pieces (optional for topping)
See our Cooking Conversions Chart for help converting measurements!
- Heat a deep soup pot over medium heat. Add 2 Tbsp. olive oil and swirl it around to evenly distribute it.
- Add 2 finely chopped celery stalks and 2 Tbsp. garlic (minced or paste) and saute for about 3 minutes.
- Add 2 lbs. chopped shrimp.
- Add 2 finely chopped green onions and saute both for about 2 to 3 minutes.
- Melt ½ stick butter in the pot and cook for an additional 1-2 minutes.
- Spread 5 Tbsp. flour over the ingredients in the pot. Cook for 5 minutes, constantly stirring.
- Pour in 1 cup white wine while continuously stirring. Let it simmer and thicken. When it is thick enough, it will take longer to pool back to the center of the pot when pushed with a spatula.
- Add 2 cups of tomato sauce and let it bubble and thicken while continuing to stir.
- Once it thickens, add 64 oz. chicken broth and let it simmer. Turn the heat to low and wait for it to cool off somewhat.
- Add in 2 cups half & half SLOWLY while stirring for about 1 minute!
- Sprinkle in ½ cup of Parmesan SLOWLY while continuing to stir for about 2 minutes!
- Turn heat back to medium and let the soup sit until it starts to bubble. Season with salt & pepper to taste, and serve!
- Stir constantly: Make sure you are constantly stirring throughout making the bisque. This keeps everything consistent and prevents burning.
- Especially with dairy: Stirring is especially important when adding dry ingredients like flour and dairy ingredients like half & half and Parmesan.
- Turn the heat down: Turning the heat down and allowing the bisque to lower in heat before adding the half & half will prevent it from curdling.
- Adding candied bacon: I like to top my shrimp bisque with bits of candied bacon.
- Serve with bread and shrimp: Serve with a slice of crusty toasted bread and cooked shrimp coated in a little bit of cayenne. Yum!