Are you a busy cook looking for a quick and easy way to add some protein-packed flavor to your meals? Look no further! Canned shrimp is a pantry staple that can be used in a variety of dishes, from tacos to pasta, and even as a topping for salads or rice bowls. In this article, we’ll show you 20 delicious ways to use canned shrimp, each one taking under 30 minutes to prepare. From spicy tacos to creamy dips, and from savory stir-fries to decadent risottos, there’s something on this list for everyone.
Spicy Canned Shrimp Tacos
This recipe combines the convenience of canned shrimp with the bold flavors of Mexico. Spicy and savory, these tacos are perfect for a quick lunch or dinner.
Ingredients:
– 1 (6 oz) can of shrimp, drained and rinsed
– 1/4 cup of lime juice
– 2 tablespoons of olive oil
– 1 jalapeño pepper, seeded and finely chopped
– 1 small onion, diced
– 1 clove of garlic, minced
– 1 teaspoon of ground cumin
– Salt and pepper to taste
– 6-8 taco shells
– Sliced radishes, lime wedges, cilantro (optional)
Instructions:
1. In a medium bowl, whisk together lime juice, olive oil, jalapeño, onion, garlic, and cumin.
2. Add the shrimp to the bowl and toss to coat with the marinade.
3. Heat the mixture in a skillet over medium heat until the shrimp are pink and cooked through (about 5-7 minutes).
4. Warm the taco shells according to package instructions.
5. Assemble the tacos by spooning the spicy shrimp mixture into the shells, garnishing with radishes, lime wedges, and cilantro if desired.
Cook Time: 10-12 minutes
Garlic Butter Canned Shrimp Pasta
This creamy pasta dish combines the convenience of canned shrimp with the richness of garlic butter, perfect for a quick and satisfying meal.
Ingredients:
– 8 oz. pasta of your choice (e.g., linguine or fettuccine)
– 1 can (6 oz.) cooked shrimp, drained and rinsed
– 4 tbsp. unsalted butter, softened
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add cooked shrimp to the skillet and stir to combine with garlic butter.
4. Combine cooked pasta and shrimp mixture in the skillet. Toss until pasta is well coated.
5. Sprinkle Parmesan cheese and season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Canned Shrimp Fried Rice
This recipe is a great way to use up leftover rice and canned shrimp, perfect for a weeknight dinner or lunch. With just a few ingredients and simple steps, you’ll have a delicious and satisfying meal in no time.
Ingredients:
– 1 cup cooked rice (preferably day-old)
– 1/2 cup canned shrimp, drained and rinsed
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt 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 3 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the cooked rice, canned shrimp, soy sauce, and salt. Cook for about 5 minutes, stirring constantly, until the rice is heated through and starting to brown.
5. Taste and adjust seasoning as needed.
6. Garnish with chopped scallions if desired.
Cooking Time: 10-12 minutes
Creamy Canned Shrimp Dip
Elevate your party snacks with this rich and indulgent dip that’s surprisingly easy to make! This Creamy Canned Shrimp Dip is a crowd-pleaser, perfect for game day gatherings or casual get-togethers.
Ingredients:
– 1 (16 oz) can of shrimp, drained and chopped
– 8 oz cream cheese, softened
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Chopped green onions or parsley for garnish (optional)
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix together the chopped shrimp, cream cheese, mayonnaise, Dijon mustard, Worcestershire sauce, and paprika until well combined.
3. Transfer the mixture to a baking dish or ramekin.
4. Bake for 20-25 minutes, or until the dip is warm and bubbly.
5. Remove from oven and let cool slightly before serving.
Cooking Time: 20-25 minutes
Canned Shrimp and Avocado Salad
This refreshing salad combines the convenience of canned shrimp with the creaminess of avocado, perfect for a light and satisfying meal or snack. With just a few simple ingredients and no cooking required, you can enjoy this delicious salad in no time!
Ingredients:
– 1 (6 oz) can of white shrimp, drained and rinsed
– 1 ripe avocado, diced
– 1/2 cup of red onion, thinly sliced
– 1/4 cup of freshly squeezed lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a medium-sized bowl, combine the shrimp, avocado, and red onion.
2. Squeeze the lime juice over the mixture and toss gently to coat.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Just before serving, garnish with fresh cilantro leaves if desired.
Cooking Time: None! This salad is ready in just a few minutes.
Easy Canned Shrimp Ceviche
Easy Canned Shrimp Ceviche Recipe
Experience the taste of fresh ceviche without the hassle of catching and preparing seafood with this easy canned shrimp recipe. In just a few minutes, you’ll have a delicious and refreshing appetizer or snack.
Ingredients:
– 1 (6 oz) can of white shrimp, drained and rinsed
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– Salt to taste
Instructions:
1. In a medium-sized bowl, combine the shrimp, lime juice, red onion, cilantro, and jalapeño pepper.
2. Stir gently to combine all the ingredients.
3. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
4. Just before serving, taste and adjust the seasoning with salt if needed.
Cooking Time: 30 minutes
Canned Shrimp Scampi
This recipe takes the classic shrimp scampi dish and gives it a twist by using canned shrimp, making it a convenient and easy option for a weeknight dinner.
Ingredients:
– 1 can of shrimp (drained and rinsed)
– 2 tablespoons of butter
– 1 clove of garlic, minced
– 1/4 cup of white wine (optional)
– 1 tablespoon of freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt the butter in a medium skillet over medium-high heat.
2. Add the garlic and cook for 1 minute until fragrant.
3. Add the canned shrimp and stir to combine with the garlic butter mixture.
4. If using white wine, add it to the skillet and stir to deglaze the pan.
5. Cook for an additional 2-3 minutes or until the liquid has reduced slightly.
6. Stir in the lemon juice and season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 8-10 minutes
Canned Shrimp Stir-Fry
Quick and easy stir-fry recipe using canned shrimp as the main ingredient, perfect for a weeknight dinner.
Ingredients:
– 1 can of cooked shrimp (drained and rinsed)
– 2 tablespoons of vegetable oil
– 1 onion, thinly sliced
– 2 cloves of garlic, minced
– 1 cup of mixed bell peppers (any color), sliced
– 2 teaspoons of soy sauce
– Salt and pepper to taste
– Cooked rice or noodles for serving
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 3-4 minutes.
3. Add the bell peppers; cook until they start to soften, about 2-3 minutes.
4. Add the canned shrimp; stir-fry for an additional 2-3 minutes until everything is well combined.
5. Season with soy sauce, salt, and pepper to taste.
6. Serve over cooked rice or noodles.
Cooking Time: 15-20 minutes
Canned Shrimp and Corn Chowder
A comforting and flavorful chowder made with canned shrimp, sweet corn, and a hint of creaminess.
Ingredients:
– 1 (10.5 oz) can of shrimp, drained
– 2 cups of frozen corn kernels
– 2 tablespoons of butter
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 cup of chicken broth
– 1/2 cup of heavy cream
– Salt and pepper to taste
Instructions:
1. Melt the butter in a large pot over medium heat.
2. Add the onion and garlic; sauté until softened (3-4 minutes).
3. Add the corn kernels, shrimp, chicken broth, and salt/pepper; stir well.
4. Bring mixture to a simmer and let cook for 5-7 minutes or until heated through.
5. Stir in heavy cream and adjust seasoning if needed.
6. Serve hot, garnished with chopped parsley or chives (optional).
Cooking Time: 15-20 minutes
Canned Shrimp Quesadillas
Canned Shrimp Quesadillas Recipe
Transform leftover canned shrimp into a flavorful and easy-to-make quesadilla that’s perfect for a quick lunch or dinner.
Ingredients:
– 1 can of drained shrimp (6 oz)
– 2 large tortillas
– 1/4 cup shredded cheddar cheese
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional toppings: diced tomatoes, sour cream, cilantro
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together the drained shrimp, olive oil, onion, and garlic.
3. Place one tortilla in the skillet and sprinkle half of the cheese on half of the tortilla.
4. Add the shrimp mixture on top of the cheese, leaving a 1/2-inch border around the edges.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
7. Flip and cook for an additional 2 minutes.
8. Repeat with the remaining ingredients.
Cooking Time: 4-6 minutes per quesadilla
Canned Shrimp and Grits
A comforting and quick twist on the classic Lowcountry dish, this recipe uses canned shrimp to streamline preparation time without sacrificing flavor. Perfect for a weeknight dinner or brunch, this dish is sure to become a staple in your kitchen.
Ingredients:
– 1 can (6 oz) of shrimp, drained and rinsed
– 1 cup stone-ground grits
– 2 cups water
– 2 tablespoons butter
– 1/4 cup heavy cream
– Salt and pepper to taste
– 1 tablespoon chopped fresh parsley
Instructions:
1. Bring the water to a boil in a medium saucepan, then gradually whisk in the grits.
2. Reduce heat to low, cover, and simmer for 15-20 minutes or until thickened.
3. In a separate pan, melt butter over medium-high heat. Add the canned shrimp and cook for 2-3 minutes or until pink and tender.
4. Stir in heavy cream and season with salt and pepper to taste.
5. To combine, add the cooked shrimp mixture to the grits and stir until well combined.
6. Serve hot, garnished with chopped parsley.
Cooking Time: 25-30 minutes
Canned Shrimp Stuffed Mushrooms
A twist on traditional stuffed mushroom recipes, this dish uses canned shrimp as a convenient and flavorful alternative to fresh seafood. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 12 large mushrooms (such as portobello or cremini), cleaned and stems removed
– 1 can of shrimp (drained and flaked)
– 2 tablespoons of butter, softened
– 1/4 cup of breadcrumbs
– 1 tablespoon of chopped fresh parsley
– Salt and pepper to taste
– 1/2 cup of grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together flaked shrimp, butter, breadcrumbs, parsley, salt, and pepper.
3. Stuff each mushroom cap with the shrimp mixture, mounding it slightly in the center.
4. Place stuffed mushrooms on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes or until mushrooms are tender and filling is lightly browned.
6. Sprinkle with cheddar cheese (if using) and return to oven for an additional 1-2 minutes, or until cheese is melted and bubbly.
Cooking Time: 15-20 minutes
Canned Shrimp and Spinach Frittata
This recipe combines the convenience of canned shrimp with the nutritious benefits of spinach, all wrapped up in a fluffy egg frittata. Perfect for a quick breakfast or brunch, this dish is sure to please.
Ingredients:
– 1 can of drained and rinsed shrimp
– 2 cups fresh spinach leaves
– 6 eggs
– 1/4 cup milk
– Salt and pepper to taste
– 2 tablespoons butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the spinach and cook until wilted.
3. In a separate bowl, whisk together eggs and milk. Season with salt and pepper.
4. Pour egg mixture over cooked spinach in the skillet. Cook for 2-3 minutes or until edges start to set.
5. Arrange drained shrimp on one half of the frittata.
6. Place the skillet under the broiler and cook for an additional 2-3 minutes, or until eggs are fully set and shrimp is heated through.
7. Remove from oven and serve hot.
Cooking Time: Approximately 10-12 minutes
Canned Shrimp and Tomato Bruschetta
Elevate your bruschetta game with this easy-to-make recipe that combines the flavors of canned shrimp, fresh tomatoes, and crispy bread.
Ingredients:
– 1 (6 oz) can of shrimp, drained and flaked
– 2 large ripe tomatoes, diced
– 1/4 cup of olive oil
– 2 cloves of garlic, minced
– 1 tablespoon of chopped fresh parsley
– Salt and pepper to taste
– 4-6 slices of baguette
– 1/4 cup of shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a medium bowl, combine shrimp, garlic, parsley, salt, and pepper.
3. Brush the baguette slices with olive oil and toast in the oven for 5-7 minutes or until crispy.
4. Top toasted bread with a spoonful of shrimp mixture, followed by diced tomatoes.
5. Drizzle with additional olive oil if desired.
6. Sprinkle with mozzarella cheese (if using) and serve immediately.
Cooking Time: 10-12 minutes
Canned Shrimp and Pesto Flatbread
Elevate your snack game with this flavorful flatbread recipe that combines the simplicity of canned shrimp with the richness of pesto. In just a few minutes, you’ll have a delicious and satisfying treat.
Ingredients:
– 1 package of flatbread (or naan)
– 1/2 cup canned shrimp, drained and rinsed
– 2 tbsp pesto
– 1/4 cup shredded mozzarella cheese
– Salt and pepper to taste
– Optional: chopped fresh parsley or basil for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place flatbread on a baking sheet.
3. Spread pesto evenly over the flatbread, leaving a small border around edges.
4. Top with shredded mozzarella cheese and canned shrimp.
5. Season with salt and pepper to taste.
6. Bake for 10-12 minutes or until cheese is melted and bubbly.
7. Remove from oven and garnish with chopped parsley or basil (if using).
Cooking Time: 10-12 minutes
Servings: 1-2 people
Canned Shrimp and Cucumber Sushi Rolls
A refreshing twist on traditional sushi, this recipe combines the ease of canned shrimp with the coolness of cucumber for a quick and easy snack.
Ingredients:
– 1 can of cooked shrimp (drained and flaked)
– 1/2 cucumber, sliced
– 1 sheet of nori seaweed
– 1 tablespoon of soy sauce
– 1 tablespoon of rice vinegar
– Salt to taste
Instructions:
1. Cut the nori sheet in half.
2. Lay a slice of cucumber along the center of each nori piece, leaving a small border at the top.
3. Place about 1/4 cup of flaked shrimp on top of the cucumber.
4. Drizzle with soy sauce and rice vinegar.
5. Roll up the sushi tightly but gently.
6. Repeat for each piece of nori.
Cooking Time: None, as this recipe is a raw food preparation
Canned Shrimp and Black Bean Salad
Looking for a flavorful and nutritious salad that can be prepared in no time? This recipe combines the convenience of canned shrimp with the creamy richness of black beans, all wrapped up in a tangy dressing.
Ingredients:
– 1 (10 oz) can black beans, drained and rinsed
– 1 (6 oz) can shrimp, drained and flaked
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine black beans, shrimp, red bell pepper, and cilantro.
2. In a small bowl, whisk together lime juice and olive oil.
3. Pour dressing over the bean mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 10 minutes
Canned Shrimp and Lemon Risotto
This recipe combines the convenience of canned shrimp with the bright, citrusy flavor of lemon and the comforting creaminess of risotto. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 1 (7 oz) can shrimp, drained and rinsed
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 3 minutes.
2. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
3. Add warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. Stir in shrimp, garlic, lemon juice, and Parmesan cheese. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 20-25 minutes
Canned Shrimp and Sweet Potato Hash
A flavorful and filling breakfast or brunch option that combines the convenience of canned shrimp with the natural sweetness of sweet potatoes.
Ingredients:
– 1 can of shrimp, drained and rinsed
– 2 large sweet potatoes, peeled and diced
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: chopped fresh parsley or chives for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss sweet potatoes with olive oil, salt, and pepper until evenly coated.
3. Spread sweet potatoes on a baking sheet lined with parchment paper and roast for 20-25 minutes, or until tender.
4. While sweet potatoes are roasting, heat the onion and garlic in a skillet over medium-high heat until softened.
5. Add the canned shrimp to the skillet and stir to combine with the onion mixture.
6. Once sweet potatoes are done, add them to the skillet and toss everything together.
7. Serve hot, garnished with chopped parsley or chives if desired.
Cooking Time: 35-40 minutes
Canned Shrimp and Coconut Curry
A flavorful and quick curry recipe perfect for a weeknight dinner or a weekend lunch.
Ingredients:
– 1 can of shrimp (drained), 14 oz
– 1 tablespoon coconut oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/2 cup unsweetened shredded coconut
– 1/4 cup curry powder
– 1/4 teaspoon cumin
– Salt and pepper, to taste
– 1 can of coconut milk (full-fat)
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the coconut oil in a large skillet over medium heat.
2. Add the garlic, ginger, and curry powder. Cook for 1 minute, stirring constantly.
3. Add the shrimp and stir to combine with the spice mixture.
4. Pour in the coconut milk and bring to a simmer.
5. Reduce heat to low and let it cook for 10-12 minutes or until the shrimp is fully coated in the sauce.
6. Stir in the unsweetened shredded coconut and season with salt and pepper, to taste.
7. Garnish with fresh cilantro leaves and serve over rice or with naan bread.
Cooking Time: 20 minutes
Summary
Discover the convenience of canned shrimp with these 20 quick and delicious recipes perfect for busy cooks. From spicy tacos to creamy dips, and from pasta dishes to sushi rolls, there’s something for everyone. Spice up your meals with garlic butter pasta, or keep it light with a refreshing salad. Add some excitement to your breakfast routine with shrimp and grits, or satisfy your cravings with scampi-style goodness. Whether you’re short on time or just looking for new ideas, these canned shrimp recipes are sure to become a staple in your kitchen.
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.
