Shrimp Recipes From All Over The World

Shrimp Recipes From All Over The World

Whether you need a quick and easy meal for a busy weeknight or something out of the ordinary for a weekend dinner with friends (forget about the boring chicken dishes you eat all the time), shrimp recipes make a wonderful choice.

Really, shrimp is a fantastic option for any night (or day) of the week. Shrimp is amazingly versatile, easy to make and healthy since it’s high in protein and low in calories. So, if you are on a diet but still need something to keep you going, shrimp is your perfect food!

Delicious shrimp recipes for every occasion

There are more shrimp recipes coming from all over the world than you would imagine, and these are some of our favourites. They are all easy to make, rich in nutrients and, best of all, they won’t take too much of your time. 


1. Garlic Butter Shrimp

Shrimp Recipes
Shrimp Recipes: Garlic Butter Shrimp

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4



Medium shrimp, peeled, deveined (1 1/2 pounds)

Unsalted butter, divided (8 tablespoons)

Garlic, minced (5 cloves)

Chicken stock (1/4 cup)

Chopped fresh parsley leaves (2 tablespoons)

Salt and ground black pepper (to taste)

Lemon juice (1 lemon)



  1. Start by melting two tablespoons of butter over medium-high heat. When the butter is melted, stir in the shrimp, salt and ground pepper.
  2. Cook for 2-3 minutes while stirring occasionally. Once it turns pink, set aside. 
  3. Add garlic and cook, stirring frequently, for approximately 1 minute. Then, add chicken stock and lemon juice.
  4. When it starts boiling, reduce the heat and simmer for about 1-2 minutes. Once reduced by half, add the remaining 6 tablespoons of butter, one at a time. 
  5. When the mixture becomes smooth, stir in the shrimp and toss gently.
  6. The dish is ready to be served immediately, garnished with parsley leaves.


2. Coconut Shrimp

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 6



Medium shrimp, peeled, deveined (1 pound)

Panko bread crumbs (1 cup)

Shredded coconut, unsweetened (1 cup)

2 eggs, beaten

Vegetable oil (2 cups)

All-purpose flour (1/2 cup)

Sweet chilli sauce (if desired)

Salt and freshly ground black pepper (to taste)



  1. Heat a large skillet over medium heat and add vegetable oil.
  2. Mix the shredded coconut and bread crumbs in a large bowl.
  3. Sprinkle salt and ground pepper over the shrimp, to taste. 
  4. Sprinkle the shrimp with flour before dipping into the beaten eggs (one at a time). Then, dredge with the bread and coconut mixture.
  5. Fry the shrimp until they turn crispy and golden brown – it should take 2-3 minutes. 
  6. Prepare a plate covered with paper towels to put the shrimp.
  7. The dish can be served immediately with a generous amount of sweet chili sauce.

3. True Shrimp Creole

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 6



Uncooked medium shrimp, peeled, deveined (2 pounds)

Canola oil (1/2 cup)

All-purpose flour (1/4 cup)

1 onion, chopped

1 garlic clove, minced

Hot cooked rice

1 celery rib, chopped

1 green pepper, chopped

Stewed tomatoes (1 can / 14-1/2 ounces)

Tomato paste (1 can / 6 ounces)

Hot pepper sauce (1/2 teaspoon)

Worcestershire sauce (1 tablespoon)

4 bay leaves

Salt and ground pepper (to taste)



  1. Combine oil and flour in a large skillet until the mass becomes smooth. 
  2. Cook while stirring over medium heat until the flour turns deep brown.
  3. Next, add green pepper, onion, and celery. Cook the vegetables until they are tender (5-6 minutes). Cook for another minute after adding garlic. 
  4. Stir in the stewed tomatoes, tomato paste, bay leaves, Worcestershire sauce, and hot pepper sauce. Cover the dish and simmer for 4-5 minutes.
  5. After adding shrimp, simmer, uncovered for 5-6 minutes, until they are pink. 
  6. Refrigerate the dish overnight so the flavours can blend.
  7. Remove the bay leaves and serve the dish with rice.


4. Shrimp Cobb Salad

Shrimp Cobb Salad
Shrimp Recipes: Shrimp Cobb Salad

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 2



Medium shrimp, peeled, deveined (1 pound)

Bacon, diced (4 slices)

Crumbled goat cheese (1/2 cup)

2 eggs

Romaine lettuce, chopped (5 cups)

1 avocado, seeded, peeled, halved and diced

Canned corn kernels, drained (1 cup)

Olive oil, divided (2 tablespoons)

Seasoning blend (1 tablespoon)

Loosely packed cilantro, no stems (1 cup)

Garlic (2 cloves)

1 jalapeño, if desired

Lime juice (1 lime)

Olive oil (2 tablespoons)

Apple cider vinegar (2 tablespoons)

Salt and freshly ground black pepper (to taste)



  1. For the cilantro-lime vinaigrette, mix cilantro, jalapeño, garlic and lime juice in the bowl of a food processor. Sprinkle the mixture with salt and ground pepper.
  2. As the motor runs, pour vinegar and olive oil in a slow stream until it becomes smooth.
  3. Preheat the oven to 400⁰ F. 
  4. Prepare a baking sheet lined with parchment paper and place shrimp onto it.
  5. Pour some olive oil and seasoning blend. Toss gently to combine the ingredients. 
  6. Roast in the oven until it’s pink and firm – it takes about 4-5 minutes.
  7. Heat a skillet over medium heat. Then, throw in the bacon and cook for 6-8 minutes, until it turns crispy. Place upon a paper towel-lined plate.
  8. Dip the eggs in cold water and cook for 1 minute after the water starts boiling. Then, remove the eggs from heat and cover them with a lid. After 8-10 minutes, drain the eggs and let them cool until they are ready to be peeled and diced.
  9. First, put the lettuce in a bowl, then place rows of shrimp, eggs, bacon, corn, avocado, and goat cheese on top. 
  10. Serve the salad immediately with cilantro lime vinaigrette.