20 Easy Shrimp Recipes That Are Ready in 30 Minutes or Less

A quick-cooking protein is one of the best gifts you can give yourself on a weeknight. A package of ground meat, a can of beans, a few sausages, and eggs (when they don't cost an arm and a leg) are some of my personal favorites, but don't sleep on one of the quickest-cooking proteins out there: shrimp.

I always keep some shrimp on hand in the freezer for last-minute meals, and can highly recommend this strategy in combination with any of the 20 recipes below. They all take under 30 minutes to make, and they're wholly satisfying in and of themselves or served with simple sides like rice, polenta, or some crusty bread.

Skillet Shrimp Fajitas

"I can make a good meal out of three to four of these fajitas, but if you wanted to serve something else alongside these, you could go with chips and guacamole or queso, rice and beans, or even a simple chopped salad." —Nick Evans, Recipe Developer

New Orleans-Style Barbecue Shrimp

"Use big, shell-on shrimp for this recipe—either 16/20 or 21/25. I like to buy fresh shrimp from the seafood market for the best flavor, but frozen is perfectly fine. If you use frozen, thaw it properly before using." —Laurel Randolph, Associate Editorial Director

Creamy Skillet Shrimp with Corn, Pancetta, and Tomatoes

"If using fresh corn, “milk” the cobs after removing the kernels by scraping then with the back of your knife. Add to the pan in Step 4 for an extra-creamy, corny upgrade." —Sara Bir, Contributor

Shrimp Pasta Alla Vodka

"Feel free to leave out the vodka and enjoy this shrimp fettuccine with a creamy tomato sauce." —Elise Bauer, Founder

Harissa Grilled Shrimp with Orzo and Olives

"If you're using wooden skewers, you'll have to soak them in water for about 20 minutes before using." —Sarah Wharton, Recipe Developer

Spicy Garlic Shrimp With Coconut Rice

"Look for jumbo shrimp (about 20 count per pound) for this recipe. Fresh or frozen shrimp are fine. If you use frozen shrimp, defrost the shrimp by putting them in a large bowl of ice water for 20 minutes or so." —Elise Bauer, Founder

Shrimp Scampi

"If you'd like a alcohol-free version of scampi sauce, you can substitute chicken broth for the white wine. You may want to increase the lemon juice a bit, but taste the sauce first." —Elise Bauer, Founder

Sheet Pan Shrimp and Asparagus

"This recipe is great on its own or served over rice, pasta, or polenta." —Nick Evans, Recipe Developer

Grilled Shrimp Salad

"I like peeling the shrimp before grilling because it makes them easier to serve and I love the direct heat char that you get on the shrimp, but it does mean that the shrimp will cook faster, so you need to keep an eye on them." —Nick Evans, Recipe Developer

Shrimp Cakes

"You can also roast the sweet potatoes in the oven, if you prefer, it will just take longer to finish the recipe." —Elise Bauer, Founder

Ginger Garlic Sesame Shrimp

"If you have only unseasoned rice vinegar, add 2 teaspoons of sugar to make up for the sugar that would have been in the seasoned rice vinegar." —Elise Bauer, Founder

Shrimp and Artichoke Pasta

"I make my own basil pesto in the summer and freeze it to use all year long, or if I'm out, I'll buy some ready made to use here. If it's winter and there is no basil pesto to be found at the market, I'll make kale pesto, which works just as well." —Elise Bauer, Founder

Pan-Roasted Shrimp and Okra

"For sweeter, less bitter okra, choose small pods." —Laurel Randolph, Associate Editorial Director

Shrimp and Mushroom Stir Fry

"The sauce for this stir-fry can be on the salty side on its own, but that’s nicely tempered when served over rice or noodles. Use a low-sodium soy sauce if you prefer." —Nick Evans, Recipe Developer

Tom Yum Soup (Spicy Thai Soup with Shrimp)

"While this recipe calls for solely shrimp, you can explore as far as your tastes allow. You might want to try squid, mussels, or firm-fleshed fish like cod or halibut. Choose the seafood you like best." —Aaron Hutcherson, Recipe Developer

Shrimp Fried Rice

"Use chilled leftover rice for the best fried rice. The dry refrigerator air helps dry the rice a bit, making it perfect for this recipe." —Elise Bauer, Founder

Baked Shrimp in Tomato Feta Sauce

"Serve simply with some crusty Italian bread to dip in the sauce." —Elise Bauer, Founder

Peppery Garlic Shrimp

"Crushing the peppercorns can be done with a mortar and pestle. Or if you don't have a mortar and pestle, place the whole peppercorns in a small zip top bag and place that bag inside another zip top bag and smash with a hammer on a hard surface, not directly on your countertop." —Elise Bauer, Founder

Pasta Pomodoro with Shrimp

"For this recipe, you could also use canned tomatoes, but if tomatoes are in season, it's worth using them and hardly adds any extra time." —Elise Bauer, Founder

Shrimp With Snow Peas

"You can also use sugar snap peas for this recipe. Save prep time by prepping the peas, ginger, and garlic while the shrimp is marinating." —Elise Bauer, Founder