Get ready to indulge in a world of flavor with these 20 scrumptious baby shrimp recipes! Whether you’re a seafood lover or just looking for some inspiration in the kitchen, we’ve got you covered. Baby shrimp are a great option for those who want to enjoy the taste and texture of shrimp without breaking the bank. Plus, they’re incredibly versatile and can be used in a wide range of dishes, from pasta and salads to tacos and stir-fries.
In this article, we’ll take you on a culinary journey through 20 mouthwatering baby shrimp recipes that are sure to satisfy your cravings. From classic comfort food to bold and spicy flavors, there’s something for everyone on this list. So go ahead, get cooking, and discover the delightful world of baby shrimp!
Garlic Butter Baby Shrimp Pasta
A simple yet flavorful pasta dish that’s perfect for a quick weeknight dinner or a romantic evening in. This recipe combines succulent baby shrimp with garlic butter, parsley, and linguine for a delightful culinary experience.
Ingredients:
– 1 pound baby shrimp, peeled and deveined
– 12 oz linguine pasta
– 4 tablespoons (2/3 stick) unsalted butter, softened
– 3 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1 tablespoon freshly chopped parsley
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook linguine pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute, until fragrant.
3. Add baby shrimp and cook for 2-3 minutes, until pink and cooked through.
4. Stir in white wine (if using) and reserved pasta water to create a creamy sauce.
5. Combine cooked linguine with the shrimp mixture. Season with salt, pepper, and parsley.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Crispy Fried Baby Shrimp with Spicy Mayo
A flavorful twist on traditional fried shrimp, this recipe adds a spicy kick to the classic combination.
Ingredients:
– 1 pound baby shrimp, peeled and deveined
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Spicy Mayo (see below)
– Lemon wedges, for serving
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each shrimp into the buttermilk, coating completely, then roll in the flour mixture to coat.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
5. Fry shrimp in batches until golden brown and crispy, about 2-3 minutes per batch.
6. Remove from oil with a slotted spoon and drain on paper towels.
7. Serve hot with Spicy Mayo for dipping.
Spicy Mayo:
– 1/2 cup mayonnaise
– 1 tablespoon sriracha sauce
Mix together and refrigerate until ready to serve.
Baby Shrimp and Avocado Salad
This salad combines succulent baby shrimp with creamy avocado, crunchy red onion, and a squeeze of fresh lime juice. Perfect for a quick and easy lunch or dinner that’s packed with flavor.
Ingredients:
– 1 cup baby shrimp, peeled and deveined
– 2 ripe avocados, diced
– 1/2 cup thinly sliced red onion
– 2 tablespoons freshly squeezed lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium bowl, combine the baby shrimp, avocado, and red onion.
2. Squeeze the lime juice over the mixture and toss gently to combine.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, garnish with fresh cilantro leaves if desired.
Cooking Time: None! This salad is ready in just a few minutes of prep time.
Lemon Garlic Baby Shrimp Scampi
This recipe is a flavorful and speedy way to prepare baby shrimp, perfect for a quick weeknight dinner or a special occasion. The combination of lemon, garlic, and parsley creates a bright and citrusy taste experience that’s sure to please.
Ingredients:
– 1 pound baby shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– 2 lemons, juiced (about 2 tablespoons)
– 1/4 cup white wine (optional)
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
– Fresh lemon wedges for serving (optional)
Instructions:
1. Melt butter in a large skillet over medium-high heat.
2. Add garlic and sauté for 1 minute until fragrant.
3. Add baby shrimp and cook for 2-3 minutes, until they turn pink.
4. Pour in lemon juice and white wine (if using), and stir to combine.
5. Cook for an additional 1-2 minutes, until the liquid has reduced slightly.
6. Stir in parsley and season with salt and pepper to taste.
7. Serve immediately, garnished with a squeeze of fresh lemon juice if desired.
Cooking Time: 10-12 minutes
Coconut Curry Baby Shrimp
This recipe combines the sweetness of coconut milk with the spiciness of curry powder to create a flavorful and aromatic dish that’s perfect for special occasions or everyday meals. This simple and quick-to-make recipe yields tender and juicy baby shrimp smothered in a creamy coconut curry sauce.
Ingredients:
– 1 pound baby shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14 oz) coconut milk
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
2. Add curry powder, cumin, salt, and pepper. Cook for 1 minute, stirring constantly.
3. Add baby shrimp and stir to combine with the spice mixture.
4. Pour in coconut milk and bring to a simmer.
5. Reduce heat to low and cook for 5-7 minutes or until shrimp are cooked through and sauce has thickened.
6. Garnish with cilantro leaves and serve over rice, noodles, or as a standalone dish.
Cooking Time: 10-12 minutes
Baby Shrimp Tacos with Mango Salsa
A flavorful and refreshing twist on traditional tacos, this recipe combines succulent baby shrimp with a sweet and tangy mango salsa.
Ingredients:
– 1 pound baby shrimp, peeled and deveined
– 1/2 cup mango salsa (see below for recipe)
– 8-10 corn tortillas
– Salt and pepper to taste
– Optional toppings: diced avocado, sour cream, cilantro, lime wedges
Mango Salsa Recipe:
– 2 ripe mangos, diced
– 1/4 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons fresh cilantro leaves
– Juice of 1 lime
– Salt to taste
Instructions:
1. Cook baby shrimp in a skillet with 1 tablespoon olive oil over medium-high heat until pink and fully cooked (about 2-3 minutes).
2. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
3. Assemble tacos by placing cooked shrimp onto a warmed tortilla, followed by a spoonful of mango salsa.
4. Top with desired toppings and serve immediately.
Cooking Time: 15 minutes
Spicy Baby Shrimp Stir-Fry
Get ready to spice up your mealtime with this flavorful and quick-cooking stir-fry recipe featuring succulent baby shrimp.
Ingredients:
– 1 pound baby shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon soy sauce
– 1/2 teaspoon sesame oil
– 1/4 teaspoon red pepper flakes (adjust to desired level of spiciness)
– Salt and pepper, to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 2-3 minutes.
3. Add the ginger and cook for an additional minute.
4. Add the baby shrimp and cook, stirring occasionally, until they turn pink and are cooked through, about 2-3 minutes.
5. In a small bowl, whisk together the soy sauce, sesame oil, and red pepper flakes.
6. Pour the sauce over the shrimp mixture; stir-fry for an additional minute to combine.
7. Season with salt and pepper to taste.
Cooking Time: 8-10 minutes
Baby Shrimp and Grits
A classic Southern dish that’s both comforting and flavorful, this baby shrimp and grits recipe is a must-try for any seafood lover.
Ingredients:
– 1 cup stone-ground grits
– 4 cups water or low-sodium chicken broth
– 2 tablespoons butter
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 pound large shrimp, peeled and deveined (baby shrimp)
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Chopped scallions for garnish
Instructions:
1. Bring the grits and water or broth to a boil in a medium saucepan. Reduce heat to low and cook, stirring occasionally, until creamy and tender, about 20-25 minutes.
2. In a large skillet, melt butter over medium-high. Add garlic and cook for 1 minute.
3. Add shrimp to the skillet and cook, stirring occasionally, until pink and just cooked through, about 2-3 minutes per side.
4. Stir in paprika, salt, and pepper. Squeeze lemon juice over the shrimp.
5. Serve the shrimp over the warm grits. Garnish with scallions.
Cooking Time: 30 minutes
Garlic Parmesan Baby Shrimp Skewers
Perfect as an appetizer or snack, these bite-sized shrimp skewers are packed with flavor and ease to make. With just a few simple ingredients, you’ll be enjoying the taste of the Mediterranean in no time!
Ingredients:
– 1 pound baby shrimp (peeled and deveined)
– 1/2 cup panko breadcrumbs
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried parsley
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, mix together panko breadcrumbs, garlic, salt, and pepper.
3. Thread 2-3 shrimp onto each skewer, leaving a small space between each shrimp.
4. Dip each skewer into the breadcrumb mixture, coating evenly.
5. Place skewers on grill or grill pan and cook for 2-3 minutes per side, or until pink and slightly charred.
6. Remove from heat and sprinkle with Parmesan cheese.
7. Serve immediately, garnished with parsley if desired.
Cooking Time: 6-8 minutes
Baby Shrimp Ceviche with Lime and Cilantro
Experience the bright flavors of Mexico with this refreshing baby shrimp ceviche, perfect for a light and zesty snack or appetizer.
Ingredients:
– 1 cup baby shrimp (shelled and deveined)
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped cilantro
– 1 tablespoon red onion, thinly sliced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. In a large bowl, combine the baby shrimp and lime juice. Let it marinate for at least 30 minutes to allow the shrimp to “cook” in the acidity of the lime.
2. Just before serving, stir in the chopped cilantro, red onion, salt, and black pepper.
3. Cover and refrigerate for up to 24 hours.
Cooking Time: None (this is a no-cook recipe!)
Serve: With tortilla chips, on top of a bed of greens, or as a topping for tacos or grilled meats.
Baby Shrimp Fried Rice
This comforting and flavorful dish is a staple in many Asian cuisines. With the addition of baby shrimp, it’s an excellent way to add some protein and excitement to your meal.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup baby shrimp, peeled and deveined
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 2 minutes.
3. Add the minced garlic and cook for an additional minute, until fragrant.
4. Add the baby shrimp and cook until pink and fully cooked, about 2-3 minutes.
5. Add the cooked rice to the skillet, breaking up any clumps with a spatula.
6. Stir-fry the rice with the shrimp mixture for about 2-3 minutes, until everything is well combined.
7. Season with soy sauce, salt, and pepper to taste.
8. Garnish with chopped scallions if desired.
9. Serve immediately.
Cooking Time: 10-12 minutes
Creamy Baby Shrimp Alfredo
A rich and creamy pasta dish that’s sure to please even the pickiest of eaters! This recipe is a variation of classic fettuccine alfredo, with the addition of tender baby shrimp.
Ingredients:
– 1 pound fettuccine pasta
– 2 tablespoons butter
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1 cup baby shrimp, peeled and deveined
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic powder and cook for 1 minute.
3. Pour in heavy cream and bring mixture to a simmer. Let cook for 2-3 minutes or until slightly thickened.
4. Stir in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
5. Add cooked fettuccine pasta to the creamy sauce and toss until well coated.
6. Add baby shrimp and toss until they’re evenly distributed throughout the pasta.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Baby Shrimp and Corn Chowder
This creamy and comforting chowder is perfect for a cozy evening meal or a light lunch. Fresh baby shrimp and sweet corn add a delightful twist to this classic soup.
Ingredients:
– 1 tablespoon butter
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup baby shrimp, peeled and deveined
– 1 cup frozen corn kernels
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and garlic; cook until softened.
2. Add baby shrimp and cook until pink, about 2-3 minutes.
3. Stir in corn kernels and chicken broth. Bring to a simmer.
4. Reduce heat to low and add heavy cream. Season with salt and pepper to taste.
5. Simmer for 10-15 minutes or until heated through.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Grilled Baby Shrimp with Herb Butter
Grilled Baby Shrimp with Herb Butter: A flavorful and impressive appetizer or main course that’s sure to delight!
Ingredients:
– 1 pound baby shrimp (about 30-40 pieces)
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 tablespoon fresh parsley, chopped
– 1 tablespoon fresh dill, chopped
– Salt and pepper to taste
– Lemon wedges, for serving
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together butter, garlic, parsley, and dill until well combined.
3. Thread baby shrimp onto skewers or place on a plate if using a grill mat.
4. Brush the herb butter mixture evenly over the shrimp.
5. Grill for 2-3 minutes per side, or until pink and cooked through.
6. Serve immediately with lemon wedges.
Cooking Time: 8-10 minutes
Baby Shrimp and Spinach Stuffed Mushrooms
A decadent twist on the classic stuffed mushroom, this recipe combines succulent baby shrimp with fresh spinach for a flavorful and healthy treat.
Ingredients:
– 12 large mushrooms (such as portobello or cremini), cleaned and stems removed
– 1/2 cup baby shrimp, peeled and deveined
– 1/4 cup chopped fresh spinach
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute.
3. Add the baby shrimp and cook until pink and fully cooked, about 2-3 minutes. Drain and set aside.
4. Stuff each mushroom cap with a spoonful of the shrimp mixture, followed by a sprinkle of spinach.
5. If using cheese, place a small amount on top of the spinach.
6. Place the stuffed mushrooms on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until the mushrooms are tender and the filling is heated through.
Cooking Time: 20 minutes
Sweet Chili Baby Shrimp Lettuce Wraps
A twist on traditional lettuce wraps, this recipe adds a sweet and spicy kick with baby shrimp and chili sauce. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 bag of frozen baby shrimp, thawed
– 2 tablespoons of chili sauce (such as Sriracha)
– 2 tablespoons of honey
– 4-6 lettuce leaves ( Romaine or Iceberg work well)
– 1/4 cup of chopped cilantro
– Salt and pepper to taste
Instructions:
1. In a small bowl, mix together chili sauce and honey until well combined.
2. Rinse the shrimp under cold water, pat dry with paper towels.
3. Add the shrimp to the chili-honey mixture and toss to coat.
4. Place a lettuce leaf on a plate or serving surface.
5. Arrange 4-6 coated shrimp on top of the lettuce.
6. Sprinkle chopped cilantro over the shrimp.
7. Serve immediately and enjoy!
Cooking Time: 10 minutes (includes prep time)
Baby Shrimp and Asparagus Risotto
This creamy risotto recipe combines succulent baby shrimp with fresh asparagus and a hint of garlic, making it a perfect springtime dish. With its light and flavorful profile, this risotto is sure to please even the most discerning palates.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1/2 pound baby shrimp, peeled and deveined
– 1 pound fresh asparagus, trimmed
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add asparagus; cook, stirring occasionally, until tender, about 5 minutes.
2. In a separate pot, warm broth over low heat.
3. In the same skillet, add garlic and shrimp. Cook, stirring constantly, until shrimp are pink and cooked through, about 2-3 minutes.
4. Add Arborio rice to the skillet; cook, stirring constantly, for 1 minute.
5. Add white wine (if using); cook, stirring constantly, until absorbed.
6. Add 1/2 cup warmed broth to the rice; stir until absorbed. Repeat, adding broth in 1/2-cup increments and waiting for it to be absorbed before adding more.
7. After 20-25 minutes of cooking, when rice is creamy and tender, remove from heat. Stir in butter and season with salt and pepper to taste.
8. Serve risotto immediately, topped with asparagus and Parmesan cheese (if desired).
Cooking Time: 25-30 minutes
Baby Shrimp Po’ Boy Sandwich
A classic Louisiana-inspired sandwich gets a tender twist with this baby shrimp po’ boy recipe. Sweet and succulent baby shrimp are paired with crispy lettuce, juicy tomato, and creamy remoulade sauce on toasted French bread.
Ingredients:
– 1 pound baby shrimp, peeled and deveined
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon Worcestershire sauce
– 1/4 cup panko breadcrumbs
– Salt and pepper to taste
– 4 slices French bread
– Lettuce
– Tomato
– Remoulade sauce (store-bought or homemade)
– Mayonnaise
Instructions:
1. Preheat oven to 400°F.
2. In a bowl, mix together baby shrimp, olive oil, garlic, lemon juice, Worcestershire sauce, and panko breadcrumbs. Season with salt and pepper.
3. Spread the mixture on a baking sheet lined with parchment paper and bake for 8-10 minutes or until pink and cooked through.
4. Assemble sandwiches by spreading remoulade sauce on toasted French bread, followed by a layer of baby shrimp, lettuce, tomato, and mayonnaise.
Cooking Time: 12-15 minutes
Baby Shrimp and Tomato Bruschetta
Elevate your appetizer game with this flavorful bruschetta recipe, featuring succulent baby shrimp and fresh tomatoes.
Ingredients:
– 1 baguette, sliced into 1/2-inch thick rounds
– 1 pint cherry tomatoes, halved
– 1/4 cup baby shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small skillet, heat the olive oil over medium-high heat. Add garlic and cook for 30 seconds.
3. Add baby shrimp to the skillet and cook until pink and fully cooked, about 2-3 minutes per side.
4. Arrange baguette slices on a baking sheet. Drizzle with lemon juice and sprinkle with salt and pepper.
5. Top each bread slice with a halved tomato, a few cooked baby shrimp, and a sprinkle of parsley (if using).
6. Bake for 10-12 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Baby Shrimp Tempura with Dipping Sauce
Experience the delight of Japanese cuisine with this simple and flavorful recipe for Baby Shrimp Tempura, served with a tangy dipping sauce. This dish is perfect for a quick and delicious appetizer or snack.
Ingredients:
– 1 pound baby shrimp
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 teaspoon salt
– 1/4 teaspoon white pepper
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Dipping Sauce ingredients: 1/2 cup mayonnaise, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon grated ginger
Instructions:
1. In a large bowl, whisk together flour, cornstarch, salt, and white pepper.
2. Gradually add soda water to the dry mixture and stir until smooth.
3. Dip baby shrimp into the batter, making sure they are fully coated.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Fry battered shrimp for 2-3 minutes on each side or until golden brown.
6. Drain shrimp on paper towels and serve immediately with Dipping Sauce (mix all ingredients together).
Cooking Time: 10-12 minutes
Summary
Get ready to indulge in a seafood lover’s paradise! This collection of 20 mouth-watering baby shrimp recipes will satisfy your cravings. From classic dishes like Garlic Butter Baby Shrimp Pasta and Creamy Baby Shrimp Alfredo, to more adventurous options like Spicy Baby Shrimp Stir-Fry and Sweet Chili Baby Shrimp Lettuce Wraps, there’s something for everyone. Whether you’re in the mood for a comforting bowl of Baby Shrimp and Grits or a quick and easy Baby Shrimp Tacos with Mango Salsa, these recipes are sure to delight.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
