Shrimp Pizza (3 Cheese!)

This shrimp pizza recipe is full of big flavor, starring buttery shrimp and 3 cheeses! It’s garlicky, creamy, and a total crowd pleaser. We’ve made just about every pizza recipe, from classic Pizza Margherita to fusions style taco pizza. But here’s a new-to-us pizza that instantly jumped to the top of our list: this 3 Cheese Shrimp Pizza! Shrimp on a pizza isn’t what might first jump to mind. But let me tell you: it’s a must try! The garlicky, buttery shrimp against creamy ricotta cheese is one of the best pizza topping combinations we’ve had in a while. It’s so satisfying, you’ll be hooked. It’s like shrimp alfredo on a pizza crust instead of noodles…which is just as good as it sounds. How to make the best shrimp pizza (basic method) Shrimp on pizza isn’t usually our first choice. But after eating an incredible seafood pizza at one of our favorite pizza joints in town, we knew we had to try it! Our version isn’t much like theirs (so you’ll have to go try it!). But what it does have in common: juicy, buttery garlicky shrimp! Here’s what to do to make the best shrimp pizza recipe: Saute the […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This shrimp pizza recipe is full of big flavor, starring buttery shrimp and 3 cheeses! It’s garlicky, creamy, and a total crowd pleaser.

Shrimp pizza

We’ve made just about every pizza recipe, from classic Pizza Margherita to fusions style taco pizza. But here’s a new-to-us pizza that instantly jumped to the top of our list: this 3 Cheese Shrimp Pizza! Shrimp on a pizza isn’t what might first jump to mind. But let me tell you: it’s a must try! The garlicky, buttery shrimp against creamy ricotta cheese is one of the best pizza topping combinations we’ve had in a while. It’s so satisfying, you’ll be hooked. It’s like shrimp alfredo on a pizza crust instead of noodles…which is just as good as it sounds.

How to make the best shrimp pizza (basic method)

Shrimp on pizza isn’t usually our first choice. But after eating an incredible seafood pizza at one of our favorite pizza joints in town, we knew we had to try it! Our version isn’t much like theirs (so you’ll have to go try it!). But what it does have in common: juicy, buttery garlicky shrimp! Here’s what to do to make the best shrimp pizza recipe:

  • Saute the shrimp with garlic and butter. Get that shrimp perfectly sauteed before you use it as a pizza topping! Use the instructions below or our sauteed shrimp recipe.
  • Spread seasoned ricotta on the dough. There’s no need to make an alfredo sauce: just spread lightly seasoned ricotta straight onto the dough.
  • Top with mozzarella and Parmesan and bake! All you need is 5 to 7 minutes in a super hot oven. It’s best if you have a pizza stone! Speaking of…
Saute pan with shrimp

Use a pizza stone if you can!

This shrimp pizza is best if you bake it on a pizza stone. Why? A pizza stone makes the absolute perfect crust texture! Here’s what to know:

  • Pizza stone: A pizza stone is what makes Italian pizza crust crispy on the outside and soft on the inside. Here’s the best pizza stone we’ve found, plus care tips.
  • Pizza peel: Use a pizza peel to transfer the pizza onto the hot pizza stone in the oven. We recommend this Standard pizza peel or this Conveyor pizza peel.

Don’t have a pizza stone? That’s ok too! You can make your pizza right on a baking sheet.

Homemade pizza dough is best, or use these shortcuts!

In our professional opinion: it’s always worth it to make homemade pizza dough! The result is far, far better than what you can buy at the store. But of course: there’s not always time for that! We get it. Here are a few options for the dough for this shrimp pizza recipe:

  • Master pizza dough! This Best Pizza Dough has the absolute perfect flavor and texture. It is sublime. This one takes 15 minutes to make and 45 minutes to proof before baking.
  • Thin crust. Try this Thin Crust Pizza Dough! It’s easy to roll out into a thinner, crispier crust.
  • Pan pizza. Or, make it as a pan pizza in a cast iron skillet! This option takes a little longer but it’s easier to pull off.
  • Naan or flatbread pizza. Want to shortcut the process altogether? Try Naan Pizza or Flatbread Pizza.
  • Store-bought pizza dough. We do it in a pinch, too! Find a good quality brand (experiment to find your favorite).
Shrimp pizza

The shrimp to buy for shrimp pizza

There are lots of options at the store when it comes to shrimp! It doesn’t matter if you accidentally grab the wrong one for this recipe: pizza is very forgiving! But here are a few things to look for:

  • Find medium shrimp. Medium is nice for a pizza topping: it’s also labeled as 41 to 50 count. You could also use small shrimp.
  • Use peeled shrimp. Often we recommend tail on, but you don’t want that for pizza! If you buy the wrong kind, just remove the shell before cooking.
  • Fresh or frozen. Both are essentially the same freshness because most shrimp are immediately flash frozen. Just make sure to thaw the shrimp in advance.
  • Wild caught. Look for wild caught: it’s the most sustainable!
Shrimp pizza recipe

What to serve with shrimp pizza

This shrimp pizza recipe is a perfect meal: it’s gooey, garlicky, cheesy and very filling! We like pairing it with a green salad or other veggie side to amp the meal’s veggie quotient. Here are some ideas:

This shrimp pizza recipe is…

Pescatarian.

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Shrimp pizza

Shrimp Pizza (3 Cheese!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 5 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices

Description

This shrimp pizza recipe is full of big flavor, starring buttery shrimp and 3 cheeses! It’s garlicky, creamy, and a total crowd pleaser.


Ingredients

  • 1 ball Best Pizza Dough (or Thin Crust Dough)
  • 1/2 pound medium shrimp, deveined and peeled
  • 1/4 teaspoon plus 1/8 teaspoon kosher salt, divided
  • 2 garlic cloves
  • 2 tablespoons butter
  • 1/2 cup whole milk ricotta cheese
  • Fresh ground black pepper
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • Chopped parsley for garnish

Instructions

  1. Make the pizza dough: Follow the Best Pizza Dough or Thin Crust Dough recipe to prepare the dough. (This takes about 15 minutes to make and 45 minutes to rest.)
  2. Place a pizza stone in the oven and preheat to 500 degrees Fahrenheit. (If you don’t have a pizza stone, you can make the pizza on a baking sheet.)
  3. Prepare the toppings: If frozen, thaw the shrimp in advance. Mince the garlic. Pat the shrimp dry. In a medium bowl, mix the shrimp with the minced garlic and 1/4 teaspoon kosher salt. In a medium skillet, heat the butter on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs. When done, transfer the shrimp to a bowl.
  4. In a small bowl, mix the ricotta with the 1/8 teaspoon kosher salt and fresh ground pepper.
  5. Bake the pizza: When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.
  6. Spread the seasoned ricotta onto the dough then 1/4 cup of the mozzarella cheese. Add the shrimp, reserving the butter at the bottom of the bowl. Top with the remaining 1/4 cup mozzarella cheese and Parmesan cheese. Add a sprinkle of the reserved butter (use about half). 
  7. Use the pizza peel to carefully transfer the pizza onto the preheated pizza stone. Bake the pizza until the cheese and crust are nicely browned, about 5 to 7 minutes in the oven (or 1 minute in a pizza oven).
  8. Top with the chopped parsley. Slice into pieces and serve immediately (cutting it with a knife is easiest to cut through the shrimp). 
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Pizza

Keywords: Shrimp pizza, Shrimp pizza recipe

More great pizza recipes

We live for pizza over here! If you do too, here are a few more of our top pizza recipes to try:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Honey Garlic Shrimp

This honey garlic shrimp is so irresistible, you’ll want to eat it every night! A sweet savory glaze covers succulent shrimp, and it’s done in 10 minutes. Every now and then a recipe comes along that knocks our socks off. And so it was with this Honey Garlic Shrimp recipe! There’s nothing like the sweet savory combination of honey garlic glaze and juicy shrimp. The best part? It takes 10 minutes to make. This one is hits all the comforting, satisfying dinner notes with a lightning fast prep speed. It’s hard to find those recipes with that elusive trifecta of healthy, easy and delicious: and this one has it in spades. The secrets behind honey garlic shrimp…in 10 minutes! There’s no marinating time needed with this honey garlic shrimp. It’s the ultimate fast and easy dinner idea…in just 10 minutes! One note: make sure to thaw the shrimp if you’re using frozen; this isn’t included in the timing. Here are a few of the secrets to this kitchen magic trick (or jump to the recipe below): Mix the shrimp with minced garlic, onion powder & salt. This allows maximum coverage of the seasoning on the shrimp first. Mix together a […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This honey garlic shrimp is so irresistible, you’ll want to eat it every night! A sweet savory glaze covers succulent shrimp, and it’s done in 10 minutes.

Honey Garlic Shrimp

Every now and then a recipe comes along that knocks our socks off. And so it was with this Honey Garlic Shrimp recipe! There’s nothing like the sweet savory combination of honey garlic glaze and juicy shrimp. The best part? It takes 10 minutes to make. This one is hits all the comforting, satisfying dinner notes with a lightning fast prep speed. It’s hard to find those recipes with that elusive trifecta of healthy, easy and delicious: and this one has it in spades.

The secrets behind honey garlic shrimp…in 10 minutes!

There’s no marinating time needed with this honey garlic shrimp. It’s the ultimate fast and easy dinner idea…in just 10 minutes! One note: make sure to thaw the shrimp if you’re using frozen; this isn’t included in the timing. Here are a few of the secrets to this kitchen magic trick (or jump to the recipe below):

  • Mix the shrimp with minced garlic, onion powder & salt. This allows maximum coverage of the seasoning on the shrimp first.
  • Mix together a quick sauce. Honey, soy sauce, and vinegar is all you need and it’s absolute perfection!
  • Sauté 1 to 2 minutes per side. To learn about the perfect sear, to Perfect Sautéed Shrimp.
  • Turn off the heat and add the sauce! Removing the heat is important so the sauce doesn’t evaporate when it hits the hot pan.
Honey garlic shrimp

The best shrimp to buy

When you’re shopping for shrimp, there are so many options at the store these days. If you’re making this honey garlic shrimp, here’s what we’d recommend:

  • Find medium shrimp (or large). Medium is nice because you get more bites! But either work. Medium is also labeled as 41 to 50 count, and Large as 31 to 40 count (which indicates how many shrimp there are per pound).
  • Use tail on or peeled. For this recipe we like tail on because it looks beautiful. But you do have to remove the tails with your hands as you eat them! So peeled is great too.
  • Fresh or frozen. Both are essentially the same freshness because most shrimp are immediately flash frozen. Just make sure to thaw the shrimp in advance.
  • Wild caught. Look for wild caught: it’s the most sustainable!
Honey garlic shrimp

How to thaw shrimp

What’s the best way to thaw shrimp? The easiest way is the night before! But if you’re like us and rarely think ahead: there’s a method too. Here’s the best way to thaw shrimp for this honey garlic shrimp recipe:

  • Day before: Place the frozen shrimp in the refrigerator overnight.
  • Day of: Place the frozen shrimp in a large bowl with very cold water. Stir the bowl every 5 minutes to break up clumps of shrimp that freeze together. The shrimp should defrost in about 15 minutes. Make sure to pat it dry before using!
Honey garlic shrimp

Ways to serve honey garlic shrimp

All you need are a side dish or two to make honey garlic shrimp into a healthy dinner that everyone will love. Our favorite picks? Rice and broccoli. Every time we make it, everyone around the table raves. Even our 4 year old inhales it! This is one of those recipes I could eat at least 6 out of 7 days of the week and be happy. Here are a few side dish ideas:

Honey garlic shrimp

This honey garlic shrimp recipe is…

Pescatarian, gluten-free and dairy free (with olive oil).

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Honey garlic shrimp

Honey Garlic Shrimp (in 10 Minutes!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 6 minutes
  • Cook Time: 4 minutes
  • Total Time: 10 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

This honey garlic shrimp is so irresistible, you’ll want to eat it every night! A sweet savory glaze covers succulent shrimp, and it’s done in 10 minutes.


Ingredients

  • 1 pound medium or large shrimp, deveined (tail on or peeled)
  • 3 garlic cloves
  • 1/2 teaspoon onion powder
  • Heaping 1/4 teaspoon kosher salt
  • 1/4 cup honey
  • 3 tablespoons soy sauce
  • 1 1/2 tablespoons rice vinegar
  • 2 teaspoon cornstarch
  • 3 tablespoons sesame oil

Instructions

  1. Thaw the shrimp, if using frozen.
  2. Mince the garlic. Pat the shrimp dry. Stir it together with the minced garlic, onion powder and kosher salt.
  3. Mix the honey, soy sauce, rice vinegar, and cornstarch in a small bowl, mixing until mostly smooth (a few small lumps are ok).
  4. In a large skillet, heat the sesame oil on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs.
  5. Turn off the heat and remove the shrimp. Add the glaze to the pan and stir until thickened, scraping up the browned bits from the bottom of the pan. Once thickened, stir the shrimp back into the sauce and serve.
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Seafood

Keywords: Honey garlic shrimp

More shrimp recipes

There are so many great ways to eat this tasty seafood! Shrimp features in many of our easy dinner ideas. Here are some of our favorite healthy shrimp recipes:

Shrimp with broccoli

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Easy Coconut Shrimp

This coconut shrimp is baked to perfection: no one can resist that crunchy, coconut-scented, juicy bite! Serve as an appetizer or dinner. Who can resist a plate of coconut shrimp? (We certainly can’t.) Each crunchy, coconut-scented, juicy bite is so supremely satisfying, we want to devour the entire plate. This appetizer is popular at seafood restaurants and Tiki bars: and it has that nostalgic 1990’s chain restaurant vibe. Here we’ve decoded the secrets behind the flavor: and for a lighter twist we’ve made it baked, not fried! Serve it with sweet chili sauce for a tasty appetizer: or you can make it dinner by adding a few sides like rice or sauteed veggies. Ready to get started? Coconut shrimp that’s baked, not fried! Of course, we had to put our “A Couple Cooks” spin on this coconut shrimp recipe. We’re all about making pretty simple recipes with a healthy twist: and that’s exactly what you’ll find here. Instead of deep frying, all you have to do is bake these babies in the oven until crisp. This approach not only makes it healthier…it’s much easier! You don’t have to deal with measuring temperatures or misting your kitchen with a light spray […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This coconut shrimp is baked to perfection: no one can resist that crunchy, coconut-scented, juicy bite! Serve as an appetizer or dinner.

Coconut shrimp

Who can resist a plate of coconut shrimp? (We certainly can’t.) Each crunchy, coconut-scented, juicy bite is so supremely satisfying, we want to devour the entire plate. This appetizer is popular at seafood restaurants and Tiki bars: and it has that nostalgic 1990’s chain restaurant vibe. Here we’ve decoded the secrets behind the flavor: and for a lighter twist we’ve made it baked, not fried! Serve it with sweet chili sauce for a tasty appetizer: or you can make it dinner by adding a few sides like rice or sauteed veggies. Ready to get started?

Coconut shrimp that’s baked, not fried!

Of course, we had to put our “A Couple Cooks” spin on this coconut shrimp recipe. We’re all about making pretty simple recipes with a healthy twist: and that’s exactly what you’ll find here. Instead of deep frying, all you have to do is bake these babies in the oven until crisp.

This approach not only makes it healthier…it’s much easier! You don’t have to deal with measuring temperatures or misting your kitchen with a light spray of oil.

How to make coconut shrimp

What type of shrimp to use?

There’s lots of variation in the shrimp you’ll find at the store. Here are a few tips on what to look for when you’re making coconut shrimp:

  • Find large shrimp. It’s customary to use large shrimp to get the perfect bite; you can also use medium (and you’ll end up with more bites!).
  • Use tail on. Coconut shrimp is always made with the tail on: this makes for a lovely presentation. Of course, you pop off the tails when eating.
  • Fresh or frozen. You can use either here! Just make sure to thaw the shrimp in advance (see below).
  • Wild caught. If you can, look for wild caught: it’s the most sustainable!

How to make coconut shrimp: basic steps & tips!

You’ll have to make a little assembly line to make this healthy coconut shrimp. That is: there are three stations in the breading process: flour, eggs, and a coconut and panko mixture. Set these up in a line, then go at it! It takes a little time and your hands might get a little messy, but it’s fun! We like enlisting a friend or partner to help, but you can easily do it yourself. Here’s what to do:

  • Lightly coat the shrimp in flour. This helps the next ingredients to stick.
  • Dip the shrimp into eggs. A coating of egg is the glue that holds on the crunchy bits.
  • Coat the slices in coconut and panko. Then dip the shrimp right into the panko and coconut mix.
  • Wash your hands as needed. The egg with coconut and panko can get a little gummy and messy, so wash your hands as needed throughout the process. A tip: we like to keep a bowl of water next to our assembly line so we can quickly rinse off the goo.
  • Bake 12 to 15 minutes at 400 degrees. You don’t even need to flip!
Coconut shrimp

Wait: what’s panko?

Ever worked with panko? Panko is a flaky bread crumb mixture used in Japanese cooking for fried foods. It’s also made its way into international cooking because it’s the perfect breading when frying…or this coconut shrimp! Panko is available in most grocery stores; if you can’t find it, look for coarse breadcrumbs instead. Some purchased breadcrumbs have very fine texture, which wouldn’t end up quite as crispy as panko.

How to thaw shrimp

Are you working with frozen shrimp? The nice thing about shrimp is that frozen tastes nearly as good as fresh (which is not true for all seafood and fish). The only thing is you’ll have to allow for time to defrost. Here are our tips on the best way to thaw shrimp:

  • Day before: If you think ahead, simply place the frozen shrimp in the refrigerator overnight.
  • Day of: Place the frozen shrimp into a large bowl with very cold water. Stir the bowl every 5 minutes to break up clumps of shrimp that freeze together. The shrimp should be defrosted in about 15 minutes.
Coconut shrimp

Dipping sauces for coconut shrimp

Once you’ve made up your baked coconut shrimp, the sky’s the limit for how to serve it! At seafood restaurants and Tiki bars it’s often served with sweet chili sauce. But there are lots of other options! Here are a few dipping sauces we love:

  • Sweet chili sauce: This is the best way to serve coconut shrimp because it has that classic flavor you expect. You can find it near the Asian-style condiments at your grocery.
  • Cilantro sauce: This Cilantro Lime Ranch is a fun option, or try Creamy Cilantro Sauce.
  • Cocktail sauce: Why not? Try it as an alternative to the classic with our Famous Homemade Cocktail Sauce.

Or, make it dinner with a few sides!

Here’s the thing: if I’m going to spend all this time on healthy baked coconut shrimp…I want to make it into dinner! You can easily serve this as a meal if you add a few sides. Here are some ideas:

And that’s it! We hope you love this one: let us know in the comments below.

Shrimp appetizer recipe

This coconut shrimp recipe is…

Pescatarian and dairy free.

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Coconut shrimp

Easy Coconut Shrimp


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4

Description

This crunchy coconut shrimp is baked to perfection! It’s easy to make, full of huge flavor, and works as an appetizer or dinner. 


Ingredients

  • 1 pound large shrimp, deveined tail on
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt*
  • 1/2 cup flour (gluten-free flour as necessary)
  • 2 eggs
  • 2/3 cup panko
  • 1/2 cup shredded sweetened coconut
  • Chopped parsley or cilantro, for garnish
  • Sweet chili sauce, for serving

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. 
  2. If frozen, thaw the shrimp.
  3. Pat the shrimp dry. Mix the shrimp in a bowl with the garlic powder, onion powder, and kosher salt
  4. Place the flour in an even layer on a plate. Whisk the eggs in a medium bowl, and set it next to the plate. Place the panko and coconut on another plate, and set it next to the bowl. Line a baking sheet with parchment paper. 
  5. Dredge each shrimp into the flour, then dip it into the eggs, then dredge it into the panko and coconut. Place each shrimp gently onto the baking sheet. Wash your hands off as necessary, since the coating can start to become gooey. 
  6. Place the baking sheet in the oven and bake until juicy and opaque, about 12 to 14 minutes.

  • Category: Appetizer
  • Method: Baked
  • Cuisine: American

Keywords: Coconut shrimp

More easy shimp recipes

Shrimp is ultimate for deliciously healthy recipes! Here are a few more shrimp recipes to cook up this tasty shellfish:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Classic Shrimp Boil

Here’s how to make the best shrimp boil! This easy meal of corn, potatoes and shrimp is perfect for a crowd. No plates required! Here’s a meal that’s special every time you serve it: a Shrimp Boil! This classic American seafood boil is one of our favorite meals to serve to a crowd because everyone always loves it. Boil up potatoes, corn, onions and shrimp in a flavorful broth, then dump them out onto a table lined with parchment paper. No plates, no silverware: just you, your hands and a can of Old Bay seasoning. There’s something magical about the experience: and it’s a hit every time. We make it at the lake house in the summer, and camping in the fall. It’s perfect for eating outdoors as the light gets low and the fire is crackling. But you can make it in your kitchen too! Here’s everything you need to know about making a shrimp boil. First of all: what’s a shrimp boil? A shrimp boil also known as a seafood boil: an American tradition that comes from the South and Northeast. Seafood boils can have all sorts of seafood: crab, crawfish, clams, etc. Usually corn and red potatoes […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make the best shrimp boil! This easy meal of corn, potatoes and shrimp is perfect for a crowd. No plates required!

Shrimp boil

Here’s a meal that’s special every time you serve it: a Shrimp Boil! This classic American seafood boil is one of our favorite meals to serve to a crowd because everyone always loves it. Boil up potatoes, corn, onions and shrimp in a flavorful broth, then dump them out onto a table lined with parchment paper. No plates, no silverware: just you, your hands and a can of Old Bay seasoning. There’s something magical about the experience: and it’s a hit every time. We make it at the lake house in the summer, and camping in the fall. It’s perfect for eating outdoors as the light gets low and the fire is crackling. But you can make it in your kitchen too! Here’s everything you need to know about making a shrimp boil.

First of all: what’s a shrimp boil?

A shrimp boil also known as a seafood boil: an American tradition that comes from the South and Northeast. Seafood boils can have all sorts of seafood: crab, crawfish, clams, etc. Usually corn and red potatoes are boiled along with the seafood in a broth flavored with lemon and bay leaves. The best part? There are no plates or silverware for a shrimp boil. It’s traditionally served on a table lined with paper, often with Old Bay seasoning (more on that, below!).

How to make a shrimp boil

What you need for a shrimp boil

It’s easy to make a shrimp boil at home! If you’ve never done it, we’ll break down the method for you. You can make a shrimp boil on your stovetop as the main method, but we’ve got a campfire variation too. Here’s what you need to make a shrimp boil:

  • Large pot: Size matters, here! Use a 8 quart pot for the standard method, the large kind you use for pasta. You can also use a 4 to 5 gallon pot and double the recipe.
  • Shell on shrimp: Cooking shrimp in the shell makes them beautifully tender and juicy.
  • Red potatoes: The most common is the red potato: use other waxy potatoes like Yukon gold if desired. Avoid russet potatoes: they come out too mealy.
  • Corn on the cob: Make sure to find fresh sweet corn.
  • Yellow onion: This backup character steals the show with its tender, sweet flavor.
  • Kielbasa sausage (optional): Typically we don’t include sausage because we eat a pescatarian diet. If desired, substitute 1 pound sausage for the second pound of shrimp.

How to make a shrimp boil on the stove

The method for a shrimp boil is this: you’ll make a flavorful broth with water and spices, then boil each of the components separately. Why separately? Here’s the important thing to note. The largest pot most cooks have is an 8 quart pot. You have to cook each component on its own because you can’t fit the volume of all the food and broth in the pot at once. This makes enough for 4 to 6 servings. (Now if you have a very large 5 gallon pot, you can cook everything at once: go to the section below!) Here are the basic steps for a shrimp boil in an 8 quart pot:

  • Simmer the broth: Simmer water to make a broth with the shrimp boil seasonings: coriander seeds, celery seeds, Old Bay, bay leaves, a whole garlic head, and lemons.
  • Add the potatoes and onions: Cook for about 20 minutes, until tender.
  • Remove and add the corn: Cook the corn for 5 minutes.
  • Remove and add the shrimp: Cook the shrimp for 2 minutes.
Shrimp boil

Alternative method: use a 5 gallon pot!

Got a huge 5 gallon pot? You can use it to make the basic recipe for 4 and boil everything at one time. Or, you can use it to make a shrimp boil for a crowd! Double this recipe to serve 8 to 12 people. This method works on the stovetop or even on a campfire. This is how we do a shrimp boil on the open fire! Here are the alterative instructions for a shrimp boil in a large 5 gallon pot:

  • Boil the broth as noted above.
  • Cook the potatoes and onions for 8 minutes.
  • Add the sausage and cook for 6 minutes (if using).
  • Add the corn and cook for 4 minutes
  • Add the shrimp and cook for 2 minutes.
Shrimp boil on an open fire
You can make a shrimp boil on an open fire: for camping or outdoor cooking

What is Old Bay? What’s a substitute?

The best part of a shrimp boil is the Old Bay seasoning (in our humble opinion, at least!). This tasty seasoning is famous for its use in seafood boils. Don’t even think about leaving it out when making this shrimp boil! It brings the classic flavor that’s traditional for this special dish. Here’s what to know:

  • Old Bay is an American seasoning blend invented in Maryland that’s used to season shrimp, crab, clam chowder, and other seafood dishes. The main ingredients in Old Bay are paprika, celery salt, black pepper, and crushed red pepper flakes. Of course, you can use it on just about anything!
  • Where to find Old Bay? In the US, you can find Old Bay in your grocery store in the spices aisle. Or, buy Old Bay online.
  • What’s a substitute for Old Bay? You can make it at home! Try our Homemade Old Bay Seasoning.
Shrimp boil

Serving a shrimp boil!

The best part about making a shrimp boil is serving it! Here’s what to know:

  • Line a table with parchment paper or white paper. No plates allowed! Throw the drained veggies and shrimp onto the table and let everyone go at it. You may want a bowl for discarded shrimp shells.
  • Season with Old Bay. Keep your Old Bay container on the table so that everyone can shake it on.
  • Bonus: it makes the dishes easy! Cleanup for a shrimp boil is so easy: just pull the paper off the table and throw everything in the trash.
How to make a shrimp boil

Side dishes to serve with a shrimp boil

A shrimp boil is such a unique meal, it can be hard to figure out what to serve with it. You’re not eating on plates, so it doesn’t quite make sense to eat a salad or coleslaw. But you can pull out small side plates if you’d like to serve traditional side dishes! Here’s what we suggest serving with a shrimp boil:

Seafood boil

This shrimp boil recipe is…

Pescatarian, dairy free and gluten-free.

Print
Shrimp boil

Classic Shrimp Boil!


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 to 6
  • Diet: Gluten Free

Description

Here’s the best shrimp boil recipe! This easy meal of corn, potatoes and shrimp is perfect for a crowd. No plates required!


Ingredients

  • 3 tablespoons kosher salt
  • 2 teaspoons coriander seeds
  • 2 teaspoons celery seeds
  • 2 teaspoons Old Bay, purchased or homemade, plus more for serving (required!)
  • 1/4 teaspoon cayenne pepper
  • 6 bay leaves
  • 1 garlic bulb, with top cut off
  • 4 lemons, washed and cut in half
  • 3 pounds red potatoes, cut in half
  • 3 yellow onions, quartered with root attached
  • 6 ears corn, cut in half
  • 2 pounds shrimp, shell on*

Instructions

  1. Simmer the broth*: In a large 8 quart pot, add 5 quarts water. Stir in the kosher salt, coriander seeds, celery seeds, Old Bay, cayenne, bay leaves, and entire garlic head (with top cut off). Cut the lemons in half and add them to the pot, squeezing in some juice as you add them. Bring the pot to a boil, then reduce the heat and simmer the water for 15 minutes (taste, it should taste like a seasoned soup).
  2. Cook the potatoes: Pull out the lemons with a slotted spoon and discard them. Add the onions and potatoes to the pot. Bring to a simmer and cook for 18 to 22 minutes total, until potatoes are tender.
  3. Cook the corn: Remove the potatoes and onions with a slotted spoon and place them in a very large bowl: cover it with aluminum foil to keep them warm. Add the corn to the broth and cook 5 to 6 minutes until bright yellow.
  4. Cook the shrimp: Remove the corn with a slotted spoon and add it to the bowl with the potatoes (cover it again with the foil). Add the shrimp to the broth and cook for about 2 minutes until bright pink and just cooked.
  5. Drain and serve: Drain the pot and shrimp. Return the drained potatoes, onions, corn and shrimp to the pot. Line the table with butcher paper or newspaper, then pour everything on top. Serve with Old Bay seasoning. 

Notes

*If desired, replace 1 pound shrimp with 1 pound kielbasa sausage. Boil the sliced sausage for 12 minutes with the potatoes and onions.

**Large pot method (works for open fire or stovetop): This method cooks everything separately because the largest pot most cooks have is 8 quart. If you have a very large pot that’s 4 to 5 gallons, you can double the recipe and cook it all in one pot. Cook the potatoes and onions for 8 minutes, add the sausage and cook for 6 minutes (if using), add the corn and cook for 4 minutes, then add the shrimp and cook for 2 minutes.

  • Category: Main Dish
  • Method: Boiled
  • Cuisine: American

Keywords: Shrimp boil

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Thai Drunken Noodles (Pad Kee Mao)

My favorite recipe for Thai drunken noodles (pad kee mao), made with your choice of protein and veggies and the most irresistible Thai basil sauce. It’s no secret that I’m obsessed with pretty much all kinds of stir-fried noodles.  But I have to say, I think that Thailand’s famous drunken noodles — pad kee mao […]

My favorite recipe for Thai drunken noodles (pad kee mao), made with your choice of protein and veggies and the most irresistible Thai basil sauce.

Drunken Noodles (Pad Kee Mao)

It’s no secret that I’m obsessed with pretty much all kinds of stir-fried noodles.  But I have to say, I think that Thailand’s famous drunken noodles — pad kee mao (ผัดขี้เมา) — will forever be my favorites.

I absolutely adore these noodles. ♡

By contrast to what their name may imply, drunken noodles aren’t typically made with any alcohol at all.  Rather, they are traditionally made with rice noodles, fresh veggies, and your choice of protein (I used chicken here).  But the magic of this recipe lies fully in that “drunken” sauce.  It’s made with a blend of savory, slightly-sweet, and however-spicy-you-prefer base sauce that’s already delicious on its own.  But once it’s tossed with lots and lots of anise-flavored Thai holy basil, get ready, because this sauce transforms into something extra-special and tastes downright irresistible.

If you want to give this recipe a try, I’m really going to insist here that you make the trip to your local southeast Asian grocery to pick up some fresh Thai basil, which is slightly different than Italian basil and provides the je ne sais quoi flavor that I consider key to this dish.  And while I can’t guarantee here that this recipe is 100% authentic, it is the closest I’ve come to recreating the Thai-American restaurant version that I fell in love with years ago and tastes ridiculously good.

The good news for all of us is that this dish is quite easy to make and also makes for fantastic leftovers too.  So go round up some Thai basil and let’s make homemade pad kee mao together!

(more…)

Quick Garlic Butter Shrimp

As I mentioned last week, I’ve been experimenting a with shrimp a little more lately. Why? It’s super fast and easy to cook, and you can add it to so many different things! So it’s a great à la carte protein that you can cook on the side and then add to any recipe. This […]

The post Quick Garlic Butter Shrimp appeared first on Budget Bytes.

As I mentioned last week, I’ve been experimenting a with shrimp a little more lately. Why? It’s super fast and easy to cook, and you can add it to so many different things! So it’s a great à la carte protein that you can cook on the side and then add to any recipe. This is super helpful for families that need to feed both vegetarians and omnivores. This Garlic Butter Shrimp is super tasty, takes only minutes to make, and can be paired with a variety of different flavored dishes (recommendations below).

Overhead view of a skillet full of Garlic Butter Shrimp

Tips for Enjoying Shrimp on a Budget

Shrimp is not usually thought of as a budget item. But there are ways that you can make it a little more affordable. And you may still only be able to splurge on something like this once per year, depending on your budget, but I want to make sure you know how to cook it when you do. :) So here are some tips for making shrimp work on a budget:

  • Purchasing frozen shrimp is usually less expensive than fresh, and you can keep it on hand without worries of it going bad, so head to your freezer section when shopping for shrimp. And as always, keep an eye out for sales!
  • Buy the right size shrimp for the recipe. Because smaller shrimp have more pieces per pound, it often feels like you’re getting more even when you’re using less. Reserve jumbo shrimp for appetizers or dishes where you’ll be eating one piece at a time. User smaller shrimp for salads, stir fries, pastas, and other recipes where the shrimp will be mixed in with other ingredients.
  • Pair your shrimp with less expensive ingredients, like pasta, rice, or vegetables to keep the overall cost of the recipe down.
  • Compare prices of peeled and shell-on shrimp. Sometimes you pay more for shrimp that is already peeled, but it only takes minutes to remove the shells by hand. 

What Size Shrimp to Use for Garlic Butter Shrimp

This recipe can be made with any size shrimp. Keep in mind that cooking time will be slightly longer for larger shrimp and slightly less for smaller shrimp. Because I planned to add this shrimp to other dishes, like salads, pasta, or rice pilafs, I used a slightly smaller shrimp so I would get more pieces per serving.

The shrimp I used on the day of the photos was 41-60 size, which means there are approximately 41-60 pieces per pound. The higher the number, the smaller the shrimp. This size number is usually listed on the front of the package of shrimp.

Tail On or Tail Off?

You can cook this Garlic Butter Shrimp either with the tail on or the tail off. Leaving the tail on adds to the visual appeal and may add a little extra flavor to the pan sauce, but it can make for extra work while eating the shrimp. If you’re adding the shrimp to a dish where you don’t mind picking the shrimp up by hand to remove the tail as you eat, go ahead and leave the tail on. If you’ll be adding the shrimp to something like a saucy pasta where it would be difficult to pick out each shrimp and remove the tail before eating every bite, then remove the tail before cooking the shrimp.

How to Serve Garlic Butter Shrimp

As I mentioned in the intro, I love this Garlic Butter Shrimp because it’s a super fast protein that can be added on top of just about any recipe, like salads, pastas, stir fries, and more. Try adding this tasty shrimp to recipes like:

Close up of Garlic Butter Shrimp in pan sauce

 
Close up of Garlic Butter Shrimp in pan sauce

Garlic Butter Shrimp

This super quick Garlic Butter Shrimp is a great à la carte protein that can be added to just about any meal!
Total Cost $4.37 recipe / $2.19 serving
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 2 ¼ lb. shrimp each
Calories 289.55kcal
Author Beth - Budget Bytes

Ingredients

  • 1/2 lb. shrimp* $3.33
  • 2 cloves garlic $0.16
  • 1 fresh lemon** $0.43
  • 2 Tbsp butter $0.26
  • 1 Tbsp olive oil $0.12
  • 1/8 tsp salt $0.01
  • 1/8 tsp freshly cracked black pepper $0.01
  • 1 tsp chopped parsley (optional) $0.05

Instructions

  • If your shrimp is frozen, place it in a colander and run cool water over the shrimp for a couple of minutes, or until thawed. If your shrimp is shell-on or tail-on, remove the shell and tail (if desired). Pat the shrimp dry with a paper towel.
  • Squeeze two tablespoons of juice from the lemon. Mince the garlic.
  • Add the butter and olive oil to a large skillet. Heat the butter and olive oil over medium until the butter is melted and is beginning to foam.
  • Add the prepared shrimp to the skillet and cook the shrimp on each side just until pink and opaque. Be very careful not to overcook the shrimp. It should only take 1-3 minutes on each side, depending on the size of the shrimp.
  • Finally, add the garlic and about 1 Tbsp of lemon juice to the skillet. Continue to sauté the shrimp in the garlic butter for about one minute more, or just until the raw edge is cooked out of the garlic.
  • Season the shrimp with a little salt, freshly cracked black pepper, and chopped parsley. Toss to combine, then serve.

Notes

*Use fresh or frozen shrimp, shell and tail on or off. Any size shrimp will work, keeping in mind that larger shrimp will take slightly longer to cook than smaller shrimp.
**If you do not have a lemon you can replace the juice with chicken broth or white wine.

Nutrition

Serving: 1serving | Calories: 289.55kcal | Carbohydrates: 3.1g | Protein: 23.35g | Fat: 20.3g | Sodium: 849.95mg | Fiber: 0.1g

Close up of one garlic butter shrimp with the skillet full in the background

How to Make Garlic Butter Shrimp – Step by Step Photos

Shrimp Package

This is the shrimp I used: frozen, 41-60 size, shell and tail on. You can make Garlic Butter Shrimp with fresh or frozen shrimp, shell and tail on or off, and any size. Just keep in mind that larger shrimp will take slightly longer to cook than smaller shrimp. Whichever size you get, shrimp in general cooks VERY fast and the most important thing to watch out for is that it is not over cooked. Overcooking shrimp makes it tough and rubbery. I used ½ lb. for this recipe, but you can easily double the recipe, if needed.

Thawed shrimp in a colander

If your shrimp is frozen, you’ll want to thaw it before cooking. Luckily, shrimp thaws very quickly! Place the frozen shrimp in a colander and run cool water over it for just a couple of minutes, or until thawed. 

Peeled shrimp next to a bowl of shrimp peels

If your shrimp comes peel-on, go ahead and peel it before cooking. The peel removes very quickly by hand. You can leave the tails on or take them off (see tips above the recipe for when you might want to leave them on vs. off). Pat the shrimp dry with a paper towel.

Minced garlic and juiced lemon

Mince two cloves of garlic. Juice one lemon. You’ll need about 2 Tbsp of juice, so if you only need to juice half to get that you can slice the other half to use as a garnish. If you don’t have a lemon, you can substitute white wine or chicken broth for the lemon juice.

Butter and olive oil in a skillet

Add 1 Tbsp olive oil and 2 Tbsp butter to a large skillet. Heat over medium until the butter is melted and beginning to foam.

Shrimp in the skillet being flipped with tongs

Add the prepared shrimp to the skillet and cook on each side just until it’s opaque and pink (this should only take 1-3 minutes, depending on the size of your shrimp). Flip the shrimp and cook on the other side. Do not over cook the shrimp. If anything, err on the side of under cooked because they will cook for about one minute more in the next step. In the photo above, you can see the pink shrimp that have been flipped and the grey shrimp that are still raw side facing up.

Garlic and lemon juice being added to the skillet

When the shrimp are cooked, add the minced garlic and lemon juice. Continue to sauté for about one minute more, or until the raw edge is off the garlic.

Chopped parsley added to the skillet

Season the shrimp with a little salt, freshly cracked pepper, and chopped parsley (optional). Toss to combine.

Finished Garlic Butter Shrimp in the skillet

Serve immediately, as-is or on top of your favorite salad, pasta, rice dish, or stir fry!

The post Quick Garlic Butter Shrimp appeared first on Budget Bytes.

3 No-Cook Dinners for When You Want to Turn off the Stove

It’s the end of the long workday (or the start of an extra-long week) and we’re hungry. Like, “can’t-think-straight” hungry. Luckily, Food52 contributor EmilyC wants to do all the thinking for us. In Dinner’s Ready, her monthly column on weeknight wond…

It's the end of the long workday (or the start of an extra-long week) and we're hungry. Like, "can't-think-straight" hungry. Luckily, Food52 contributor EmilyC wants to do all the thinking for us. In Dinner's Ready, her monthly column on weeknight wonders, she shares three simple, flavor-packed recipes that are connected by a single idea or ingredient. Stick with Emily, and you'll have a good dinner on the table in no time. Today, three summery meals that let us rev up the flavor but keep the temps down.


Every summer, I reach a point when I practically banish my sheet pans and skillets from my kitchen. Not that I don't love them (trust me, they’ll be in heavy use this fall for dinners like this and this!), but many days it’s just too hot and sticky to turn on my oven, stand over the stove, or even fire up the grill come dinnertime.

Read More >>

Pesto Shrimp Pasta

I’ve been experimenting with shrimp a lot lately. Yes, it can be a little on the expensive side, but if you pair it whith an inexpensive ingredient like pasta, you can really stretch that dollar and work it into an affordable meal. This Pesto Shrimp Pasta is an incredibly easy (and FAST) recipe that will […]

The post Pesto Shrimp Pasta appeared first on Budget Bytes.

I’ve been experimenting with shrimp a lot lately. Yes, it can be a little on the expensive side, but if you pair it whith an inexpensive ingredient like pasta, you can really stretch that dollar and work it into an affordable meal. This Pesto Shrimp Pasta is an incredibly easy (and FAST) recipe that will make you feel like you’re eating a restaurant quality meal at home. So even if shrimp is just a once in a while special occasion splurge, you’ll still be saving a TON by making this splurge at home instead of having it at a restaurant!

Originally posted 12-28-2010, updated 8-27-2020.

Overhead view of a bowl full of pesto shrimp pasta with a black fork in the middle

This recipe was originally posted in 2010. When updating this recipe I made only minor changes to the recipe yield, ingredient quantities, and preparation method. If you prefer the old recipe, you can reach out to us at support@budgetbytes.com and we can send you a pdf of the old version.

What Kind of Shrimp is Best for Pesto Shrimp Pasta

A smaller sized shrimp works best for this recipe so you get more shrimp pieces throughout the pasta. If you check your package of shrimp you’ll see a number range specifying the number of shrimp per pound. The higher the number, the smaller the shrimp (more shrimp per pound). The shrimp I used were 41-60 size, or 41-60 shrimp per pound.

You can purchase your shrimp with or without the shell and tail, but you’ll want to remove the shell and tail before cooking. You can leave the tail on, but I find that tail-on shrimp is more difficult to eat in a dish like pasta because you have to stop and remove the tail with every bite.

This recipe is written for raw (frozen or fresh) shrimp, but you can use pre-cooked shrimp if that’s what you have available. To use pre-cooked shrimp, simply add them into the pasta at the end.

How to Thaw Frozen Shrimp

If you know you’ll be making this recipe a head of time, you can transfer your shrimp from the freezer to the refrigerator to thaw overnight. If you didn’t plan ahead, don’t worry! Shrimp thaws very quickly under running water. I just place my shrimp in a colander and run cool water over the shrimp for a few minutes until it has thawed. Once thawed and peeled, make sure to dab the shrimp dry with paper towel.

Can I Substitute the Shrimp?

If you’re not into shrimp, this recipe would also be good using diced chicken, sea scallops, or even chopped artichoke hearts! 

Tips for Cooking Shrimp

Shrimp can be intimidating for people who have never cooked it before, but I promise it’s very easy! The trick is that shrimp cooks very quickly and if you continue to cook it longer than necessary, the proteins will continue to contract leaving you with tough, rubbery shrimp. So watch your shrimp closely and remove them from the skillet just as soon as they turn pink and opaque. It only takes a few minutes (depending on the shrimp’s size and the heat level under the skillet)!

What Kind of Pesto to Use

Pesto is another ingredient that can be pricy if you don’t shop around. I used pesto from ALDI, which is very affordable, but if you don’t have an ALDI store near you check to see if your grocery store has their own store brand, or look for Classico or Barilla brand pesto, which usually tends to be a bit more affordable. I used basil pesto for this pasta, but I bet it would also be great with other flavors!

Overhead view of the skillet full of pesto shrimp pasta

 
Overhead view of a bowl full of pesto shrimp pasta with a black fork in the center

Pesto Shrimp Pasta

This Pesto Shrimp Pasta is a restaurant quality meal that you can make in under 30 minutes! The perfect quick weeknight meal.
Total Cost $8.07 recipe / $2.02 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 446.23kcal
Author Beth - Budget Bytes

Ingredients

  • 12 oz. shrimp, peeled and deveined $4.99
  • 8 oz. angel hair pasta $0.53
  • 2 Tbsp olive oil, divided $0.24
  • 2 cloves garlic, minced $0.16
  • 1 pint grape tomatoes $1.49
  • 1/4 cup basil pesto $0.55
  • 1 Tbsp grated Parmesan $0.11

Instructions

  • If using frozen shrimp, place them in a colander and run cool water over top to thaw (this should only take a few minutes). Peel the shrimp and remove the tails. Pat the shrimp dry with a paper towel.
  • Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender (about seven minutes). Reserve about ½ cup of the starchy pasta water before draining the pasta in a colander.
  • While the pasta is cooking, prepare the rest of the dish. Heat 1 Tbsp olive oil in a large skillet. Once hot, add the prepared shrimp and sauté just until the shrimp turns pink and opaque (2-3 minutes). Remove the cooked shrimp to a clean bowl.
  • Add another tablespoon olive oil to the skillet and add the grape tomatoes and minced garlic. Continue to sauté over medium until the tomatoes begin to burst and release their juices. If the garlic begins to brown before the tomatoes have burst, add a couple tablespoons of water to the skillet to slow the browning.
  • Once the tomatoes have broken down in the skillet, add the cooked and drained pasta, ¼ cup pesto, and about half of the reserved pasta water. Stir to coat everything in the pesto, adding more of the pasta water if needed to loosen the pasta and spread the pesto over everything.
  • Finally, return the cooked shrimp to the skillet and stir to combine with the pasta. Top with grated Parmesan, then serve!

Nutrition

Serving: 1Serving | Calories: 446.23kcal | Carbohydrates: 49.3g | Protein: 26.4g | Fat: 15.58g | Sodium: 602.68mg | Fiber: 3.78g

Scroll down for the step by step photos!

Try These Other Budget-Friendly Shrimp Recipes:

Front view of a bowl full of pesto shrimp pasta with a fork twirling the pasta in the center

How to Make Pesto Shrimp Pasta – Step by Step Photos

Shrimp Package

This is the shrimp I used. 41-60 size (that means 41-60 shrimp per pound) and this is a 12oz. bag. To thaw the shrimp I placed them in a colander and ran cool water over them for a few minutes, or until they were thawed enough to peel and remove the tails. Once thawed, pat them dry with a paper towel to remove the excess water.

A measuring cup scooping out starchy pasta water from the pot

Bring a large pot of water to a boil for the pasta. Once boiling, add ½ lb. angel hair pasta to the pot and continue to boil until the pasta is tender (about 7 minutes). Reserve ½ cup of the starchy pasta water before draining in a colander. You can begin cooking the shrimp while the pasta boils.

Cooked shrimp in a skillet

Add a tablespoon of olive oil to a large skillet and heat over medium. Once the skillet and oil are hot, add the shrimp and sauté just until they are pink and opaque (2-3 minutes), then remove them from the skillet to a clean bowl. Make sure not to over cook them!

Grape tomatoes and garlic in the skillet

Add the second tablespoon of olive oil to the skillet along with the pint of grape tomatoes and 2 cloves of minced garlic. Sauté the garlic and tomatoes over medium heat until the tomatoes begin to burst and break down.

Cooked grape tomatoes

If the tomatoes are not very ripe they may take a while to burst, so if your garlic begins to brown before the tomatoes start releasing their juices, you can add a couple tablespoons of water to the skillet to prevent the garlic from browning. The juices from the tomatoes will create a sweet jam-like sauce on the bottom of the skillet.

Cooked pasta and pesto added to the skillet with tomatoes and garlic

Once the tomatoes are at least half way broken down, add the cooked and drained pasta, ¼ cup pesto, and about half of the reserved pasta water to the skillet. Stir to coat everything in the pesto, adding more of the starchy pasta water if needed to loosen things up and help the pesto spread.

Cooked shrimp added to the pasta

Finally, return the cooked shrimp back to the skillet and stir to combine with the pasta and pesto.

finished pesto shrimp pasta in the skillet

I like to add just a little (about 1 Tbsp) grated Parmesan on top, and you can add some chopped parsley for color if you’d like (it’s not necessary for the flavor).

Overhead view of a finished bowl of pesto shrimp pasta with a fork on the side

Enjoy! (A little extra freshly cracked pepper on top doesn’t hurt, and if you’re into spicy try adding a pinch of crushed red pepper!)

The post Pesto Shrimp Pasta appeared first on Budget Bytes.

Sheet Pan Shrimp Nachos.

These sheet pan shrimp nachos are sponsored by ALDI! It’s no secret! I’m am alllll about the sheet pan nacho. And these quick and easy sheet pan shrimp nachos are going to be a staple on your menu. I promise.  I might dub this summer the summer of the sheet pan nacho for us. Mostly […]

The post Sheet Pan Shrimp Nachos. appeared first on How Sweet Eats.

These sheet pan shrimp nachos are sponsored by ALDI!

It’s no secret! I’m am alllll about the sheet pan nacho.

sheet pan shrimp nachos

And these quick and easy sheet pan shrimp nachos are going to be a staple on your menu. I promise. 

quick pico de gallo

I might dub this summer the summer of the sheet pan nacho for us. Mostly because I have made some incredible combinations for a few small get togethers we’ve had at our house with family… and the nachos have been the first to go. Even some of our family members who don’t eat snacks? They DEVOURED them.

I’m so excited to be partnering with ALDI again today for this post. As we all start to get back into our routines, whether it’s virtual school or going back to school, there is one thing on our minds: quick and easy dinners! 

beans, cheese and produce from ALDI

What does back-to-school look like for you this year? As of right now, we are going back in person but it is such a fluid, unpredictable situation that I’m prepared for that to change at any moment.

2020 is NUTS. 

I know one thing – I want our evenings at home to be calm and predictable, since many mornings and afternoons may not be that way. Getting back to school here, whether it’s in person or online, is going to bring so much routine back into our home and I can.not.wait. It will add more structure to our day and really give us that routine that helps balance everything.

Delicious food will more than help!

shrimp from ALDI

This shrimp nacho version may be our favorite nacho combo to date. Years ago, I made a seafood nacho plate after having it at a restaurant. This was back when everyone was all “cheese and seafood don’t mix” and well, I was there to tell you that it certainly does.

And now, I’m back again with the same!

building sheet pan nachos

Hello, ALDI!

ALDI has been my go-to place for pantry ingredients and staples that I need to make weeknight meals happen seamlessly. They have an incredible selection of affordable produce, meats, seafood and basic items that I use to stock the fridge and freezer. I can always find whatever I’m looking for to get dinner on the table – and fast.

sheet pan shrimp nachos

Even throughout the last six months when we’ve been staying at home, once that 4PM hour rolls around, I want to make something simple and quick in the kitchen. But there are caveats: it has to taste amazing; I want to have all the ingredients on hand and I want it to be a hit for the entire family. I love knowing that ALDI has everything I need in one place – and on top of that, I always find special ingredients that I can’t wait to incorporate into my meals!

sheet pan shrimp nachos

For these nachos, I used the Sea Queen Medium Shrimp which are the PERFECT size for nachos! I also used the Simple Nature Organic Black Beans, the Happy Farms Shredded Sharp Cheddar Cheese and ton of fresh produce, including avocados, tomatoes, lettuce and cilantro. ALDI is loaded with nacho ingredients, so you’ll be able to find your favorites!

sheet pan shrimp nachos

This is what makes my sheet pan nachos incredible these days:

I sprinkle the chips with Happy Farms Shredded Cheese and throw them in the oven. Okay, not big deal right?

BUT THEN! Then, I make a super quick three ingredient queso (really just a cheese sauce) to drizzle all over top. It takes five minutes and is so, so worth it. I’m telling you, it makes the nachos seem very restaurant worthy.

You know how you have a favorite restaurant that has a great nacho appetizer plate? This is that, but at home. You’re making it at home! 

sheet pan shrimp nachos

Nachos at home are such a treat and this is such a perfect family friendly meal. Everyone loves it and you can get it on the table in 30 minutes. Who could say no to these?!

sheet pan shrimp nachos

Sheet Pan Shrimp Nachos

Print

Sheet Pan Shrimp Nachos

These sheet pan nachos are the perfect quick snack or dinner. Topped with a beans, pico de gallo and a quick melty queso, they are dreamy!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 12 ounce bag Sea Queen Medium Shrimp, defrosted and tails removed
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • salt and pepper
  • 1 cup cherry tomatoes, chopped
  • 1 jalapeño pepper, seeded and diced
  • ½ red onion, diced
  • ¼ cup cilantro, chopped
  • 1 lime, juiced
  • 1 bag Clancy’s Restaurant Style Tortilla Chips
  • 1 12 ounce bag Happy Farms Shredded Mexican Style Cheese
  • 1 can Simply Nature Organic Black Beans
  • 1 head green leaf lettuce, chopped
  • 1 avocado, sliced or chopped
  • guacamole, for serving
  • sliced jalapeños, for serving
  • lime wedges, for serving

quick queso

  • 1 8 ounce block Happy Farms Monterey Jack Cheese, freshly grated
  • 1 tablespoon flour
  • cup milk

Instructions

  • Preheat the oven to 350 degrees F. Have a 10x15inch sheet pan ready and cover it with foil for easy clean up if you’d like.
  • Toss the shrimp with the chili powder, garlic powder and a pinch of salt and pepper.
  • Make a quick pico de gallo. Combine the tomatoes, jalapeno peppers, onion, cilantro and lime juice. Sprinkle with a pinch of salt and stir.
  • Spread the tortilla chips out on the sheet pan. Sprinkle with the Mexican cheese. Top with the shrimp and the beans, scattering them all over the nachos.
  • Place the pan in the oven for 10 minutes, just to let the cheese melt. Make the quick queso while it’s in the oven - it only takes a few minutes!
  • Remove the sheet pan from the oven and drizzle with the quick queso. Top with the pico de gallo and lettuce. Top with the avocado and spritz of lime. Serve!

quick queso

  • Freshly grate the block on Monterey jack and toss the cheese shreds with the flour. Heat the milk in a saucepan over medium heat until it’s warm and just starts to bubble around the edges. Turn the heat down to low and stir in the cheese. Continuously stir until the cheese is melty. Drizzle it over the nachos and serve!

Favorite way to eat a garden!

The post Sheet Pan Shrimp Nachos. appeared first on How Sweet Eats.

Creamy Shrimp Pasta

This shrimp pasta is easy to make with the best big flavors: garlic, lemon, and Parmesan. It’s a home run dinner idea that’s always a hit! With one bite, you’ll add this to your weekly dinner rotation. You’ll want to bookmark this recipe: Creamy Shrimp Pasta! It’s ultra classic: juicy, savory shrimp and al dente pasta swimming in a creamy sauce. Because we love options, we’ve provide two sauce ideas: a white wine sauce, bursting with tangy flavor. Or try our easy cream sauce, a creamy Parmesan sauce that’s actually made with no cream at all. Mix the components together and wow! The flavor is restaurant style good, but you can make it in about 30 minutes. Dinner time win. How to make shrimp pasta (basic method) This shrimp pasta is one of those basic recipes like avocado toast or Caesar salad that are popular because they are just that good. The flavors are like perfect dance partners: savory shrimp, creamy Parmesan, tangy lemon (or white wine), and of course…garlic. This recipe is easy to make, but you’ll have to balance making three components at once: shrimp, noodles, and sauce. Here’s what you need to do at the same time: […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This shrimp pasta is easy to make with the best big flavors: garlic, lemon, and Parmesan. It’s a home run dinner idea that’s always a hit!

Shrimp pasta

With one bite, you’ll add this to your weekly dinner rotation. You’ll want to bookmark this recipe: Creamy Shrimp Pasta! It’s ultra classic: juicy, savory shrimp and al dente pasta swimming in a creamy sauce. Because we love options, we’ve provide two sauce ideas: a white wine sauce, bursting with tangy flavor. Or try our easy cream sauce, a creamy Parmesan sauce that’s actually made with no cream at all. Mix the components together and wow! The flavor is restaurant style good, but you can make it in about 30 minutes. Dinner time win.

How to make shrimp pasta (basic method)

This shrimp pasta is one of those basic recipes like avocado toast or Caesar salad that are popular because they are just that good. The flavors are like perfect dance partners: savory shrimp, creamy Parmesan, tangy lemon (or white wine), and of course…garlic. This recipe is easy to make, but you’ll have to balance making three components at once: shrimp, noodles, and sauce. Here’s what you need to do at the same time:

  • Make perfectly al dente pasta: Start the pasta pot to boil before making the other two components. Bucatini is our favorite noodle here; it’s like a hollow spaghetti. See below for more!
  • Saute the shrimp: This takes just 3 to 4 minutes in a hot skillet. You’ll just need to make sure your shrimp is thawed, if you’re using frozen (see below).
  • Make the sauce: Once the shrimp is done, make that sauce and you’re good to go! Pick from one of the two sauces below. While you’re making it, finish and drain those noodles. Then mix it all together! Done and done.
Shrimp pasta

Option 1: White wine sauce

This shrimp pasta is excellent with our simple white wine sauce! It’s one of our favorite ways to serve it. Here’s what to know about this option:

  • This sauce is lightly creamy with a tangy, wine-forward flavor. The flavor is bright and fairly wine forward. But our 3 year old Larson loves it so it’s kid friendly too.
  • It uses heavy cream, but you can sub milk if desired. If you prefer not using heavy cream (it’s not a standard in our pantry!), you can use milk.
  • It does have trace amounts of alcohol (0.8 ounces per serving). We felt comfortable serving this pasta to our 3 year old. But you should do only what you’re comfortable with! If you prefer, keep reading and make the Cream Sauce…
Parmesan cream sauce

Option 2: Parmesan cream sauce

The other option is our easy Parmesan cream sauce! Here’s what to know about this sauce option:

  • This sauce is very creamy, with a thicker texture than the wine sauce. It’s a little closer to an alfredo sauce.
  • It requires a little more attention when making it. For this sauce, you’ll make a roux where you’ll cook flour and butter as a thickener. It’s a little touchier than the white wine sauce. Make sure to read the directions carefully before you start.
  • You’ll need to add a splash of milk when you add it to the noodles. It’s stickier and creamier than the wine sauce. Add a splash or two of milk when you add it to the noodles and stir until you get the right creamy consistency.

Which do we like better? We love them both! When we’re feeling fancy we like the white wine sauce. When we’re feeling like a creamy, cozy pasta we go for the cream sauce. Let us know which you prefer!

The type of shrimp for shrimp pasta

What’s the best type of shrimp to buy for shrimp pasta? There are so many options when you get to the store. (In fact, we often accidentally grab the wrong variety!) Here’s what we recommend for this recipe:

  • Large or medium shrimp. We like the look with large, but you can get away with medium, too!
  • Tail on or off. Tail on shrimp looks beautiful, but it does make for messy fingers when you’re eating it. Tail off can be more practical.
  • Fresh or frozen. Either works! Frozen can taste just as fresh if it’s flash frozen right after cooking. Make sure to thaw it the night before, or use this defrosting method for thawing day of.
  • Wild caught preferred. Wild caught is the most sustainable option! If you live in the US, try to find US-raised: it’s also typically more sustainable. (Read more here.)
Shrimp pasta

Tips for how to cook pasta to al dente

The shrimp and sauce are important in this recipe…but the noodles are extremely important too! You absolutely must cook the noodles to al dente for this shrimp pasta to be the best it can be. Al dente means “to the bite” in Italian. The ideal al dente texture is a tender exterior balanced by a firm bite with a fleck of white at its core. Here are our tips onn how to cook pasta to al dente:

  • Taste often. Do not trust the package instructions! While cooking, check pasta continually for doneness.
  • Look for a small white fleck. As soon as the pasta has a tender exterior but a fleck of white at its core, drain it! Even a few seconds can be the difference between al dente and limp noodles.
Shrimp pasta

What to serve with shrimp pasta

There’s not much you need to add to this shrimp pasta to make it a healthy dinner! Toss together a simple salad and you’re good to go. But if you’re entertaining, you can get a little fancier too. Here are a variety of options we’d pair to make it a complete meal:

This shrimp pasta recipe is…

Pescatarian.

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Shrimp pasta

Creamy Shrimp Pasta


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

This shrimp pasta is easy to make with the best big flavors: garlic, lemon, and Parmesan. It’s a home run dinner idea that’s always a hit!


Ingredients

  • 1 pound large shrimp, deveined (tail on or off, wild caught preferred)
  • 2 tablespoons olive oil
  • 1/2 teaspoon each smoked paprika, garlic powder and onion powder
  • 1/2 teaspoon kosher salt
  • 1 recipe White Wine Sauce or Parmesan Cream Sauce
  • 8 ounces spaghetti
  • Finely chopped Italian parsley, to garnish
  • Lemon wedges, to garnish

Instructions

  1. If frozen, thaw the shrimp.
  2. Cook the pasta: Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Drain the pasta. (If it finishes before the sauce, add it back to the pot with a drizzle of olive oil so it doesn’t stick.)
  3. Cook the shrimp: Pat the shrimp dry. In a medium bowl, mix the shrimp with the spices. In a large skillet, heat the olive oil on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs. Set them aside.
  4. Make the sauce: Wipe out the skillet. In the same skillet make the White Wine Sauce or Parmesan Cream Sauce (takes about 10 minutes).
  5. Serve: When the sauce is done, add the noodles to the skillet with the sauce. (For the Cream Sauce only, add a splash or two of milk to loosen the sauce and come to just the right creamy consistency.) Then add the shrimp and toss until it’s warmed through. Taste and a few more pinches of salt, if necessary. Remove from the heat. Garnish with finely chopped parsley and lemon wedges. Serve immediately.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Shrimp pasta, Easy shrimp pasta, How to make shrimp pasta, Cream sauce, White wine sauce

More easy shrimp recipes

Love shrimp? It’s always a hit in our house, even (and especially) with kids. Here are some other great shrimp dinner ideas and healthy shrimp recipes:

  • Shrimp Pesto Pasta An impressively fast and easy dinner recipe! Cover the noodles in glistening green basil pesto for a meal that pleases everyone.
  • Easy Pesto Shrimp Or go without the noodles! Serve with pasta or rice for an easy dinner idea.
  • Grilled Shrimp Skewers The shrimp seasoning brings in just the right touch of savory and smoky.
  • Shrimp Fried Rice Here’s how to make the best shrimp fried rice that tastes just like takeout!
  • Shrimp Curry Tastes better than a restaurant in under 30 minutes! It’s a Thai red curry flavored with coconut milk and curry paste.

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