Easy recipes for lotsa shrimp
November 16, 2024 6:27 PM Subscribe
I bought a couple bags (probably over a pound each) of frozen prawns/shrimp on a BOGO offer. I would like some really easy recipes for ways to use them (they are de-veined & de-tailed) and that wouldn't require a lot of prep time. (Nothing in a previous Ask really sent me, so I'm Asking anew.)
I am honestly a shit cook, I can never seem to really time things well, so I tend to prefer one-pot/pan type meals or something I can make in the slow cooker that doesn't require preparing it outside the Crock-Pot like browning or something. My cancer treatments make me incredibly fatigued, so I need something that could be broken up into steps where I can go sit down for a bit in between. I also have really terrible hands because of arthritis and they seem to get worse by the day. So cooking is kind of an ordeal, if that helps you pick a recipe to pass along.
I have this saved recipe for shrimp bucatini that I kept from years ago, but it has so many ingredient steps, ugh. Is scampi hard to make? I tend to like pasta based dishes, but noodles of any kind are always nice, not just Italian ones. The only thing I really hate is onions, but things that are heavy on garlic can be a little overpowering these days thanks to how fucked up my tastebuds are from chemo.
Or, I dunno, maybe I should just defrost them and make my own shrimp party tray?
I am honestly a shit cook, I can never seem to really time things well, so I tend to prefer one-pot/pan type meals or something I can make in the slow cooker that doesn't require preparing it outside the Crock-Pot like browning or something. My cancer treatments make me incredibly fatigued, so I need something that could be broken up into steps where I can go sit down for a bit in between. I also have really terrible hands because of arthritis and they seem to get worse by the day. So cooking is kind of an ordeal, if that helps you pick a recipe to pass along.
I have this saved recipe for shrimp bucatini that I kept from years ago, but it has so many ingredient steps, ugh. Is scampi hard to make? I tend to like pasta based dishes, but noodles of any kind are always nice, not just Italian ones. The only thing I really hate is onions, but things that are heavy on garlic can be a little overpowering these days thanks to how fucked up my tastebuds are from chemo.
Or, I dunno, maybe I should just defrost them and make my own shrimp party tray?
If you have an air fryer, shrimp cook up great in an air fryer. What ever seasoning you like. 400° ish for 5 ish minutes, more if cooking from frozen. Add them into anything else you're making or house them by the handful.
I'm a lazy cook and frozen shrimp is one of my staples because of how fast and easy they are to make good.
posted by phunniemee at 6:35 PM on November 16, 2024
I'm a lazy cook and frozen shrimp is one of my staples because of how fast and easy they are to make good.
posted by phunniemee at 6:35 PM on November 16, 2024
Step one: Defrost shrimp (or not, if they are small)
Step two: Heat a good amount of oil in a wok
Step three: While the wok or pan is heating, drain the shrimp and pat dry if you defrosted it
Step four: Add salt, crushed garlic to taste, crushed red peppers to taste
Step five: Plate on top of rice and eat
posted by olopua at 6:35 PM on November 16, 2024 [2 favorites]
Step two: Heat a good amount of oil in a wok
Step three: While the wok or pan is heating, drain the shrimp and pat dry if you defrosted it
Step four: Add salt, crushed garlic to taste, crushed red peppers to taste
Step five: Plate on top of rice and eat
posted by olopua at 6:35 PM on November 16, 2024 [2 favorites]
Best answer: Get some pasta cooking, linguini is traditional.
Melt butter, add a little olive oil to help keep it from burning, med-high heat. Saute peeled shrimp. (optional: Add some smushed garlic), add a glug of white wine, simmer a minute. Toss with pasta. Add grated parmesan, a little black pepper; eat way more than you should. Fresh parsley is an excellent addition. This is similar to shrimp scampi. Don't be too intimidated. Shrimp, butter, wine, (garlic), pasta - hard to not taste good.
If you have big shrimp, buy seafood cocktail sauce. Cook shrimps, dip in sauce.
posted by theora55 at 6:49 PM on November 16, 2024 [4 favorites]
Melt butter, add a little olive oil to help keep it from burning, med-high heat. Saute peeled shrimp. (optional: Add some smushed garlic), add a glug of white wine, simmer a minute. Toss with pasta. Add grated parmesan, a little black pepper; eat way more than you should. Fresh parsley is an excellent addition. This is similar to shrimp scampi. Don't be too intimidated. Shrimp, butter, wine, (garlic), pasta - hard to not taste good.
If you have big shrimp, buy seafood cocktail sauce. Cook shrimps, dip in sauce.
posted by theora55 at 6:49 PM on November 16, 2024 [4 favorites]
Best answer: Defrost the shrimp and pat dry on a paper towel. Chop some fresh garlic.
In a skillet, melt 1/2 stick of butter (or more, depending on how many shrimp you are using). Saute the garlic. Add a heaping tablespoon of Old Bay Seasoning. Add the shrimp and cook two or three minutes, stirring occasionally, until the shrimp is cooked. Serve the shrimp and sauce over pasta, or just eat the shrimp all by their yummy selves.
posted by mama penguin at 7:06 PM on November 16, 2024
In a skillet, melt 1/2 stick of butter (or more, depending on how many shrimp you are using). Saute the garlic. Add a heaping tablespoon of Old Bay Seasoning. Add the shrimp and cook two or three minutes, stirring occasionally, until the shrimp is cooked. Serve the shrimp and sauce over pasta, or just eat the shrimp all by their yummy selves.
posted by mama penguin at 7:06 PM on November 16, 2024
Best answer: This is a quick recipe for shrimp corn and basil AND you can use frozen corn in the off seasons, like now: https://www.epicurious.com/recipes/food/views/shrimp-and-corn-with-basil-102267
posted by childofTethys at 7:10 PM on November 16, 2024
posted by childofTethys at 7:10 PM on November 16, 2024
I have a recipe for shrimp and avocado tacos that couldn’t be easier. The website is defunct now but if it sounds like your cup of tea, I can memail you the recipe.
It’s part of our regular dinner rotation and we will be serving it as part of our Tacosgiving celebration this year.
posted by honeybee413 at 7:14 PM on November 16, 2024
It’s part of our regular dinner rotation and we will be serving it as part of our Tacosgiving celebration this year.
posted by honeybee413 at 7:14 PM on November 16, 2024
Shrimp pasta salad, shortcut style!
Steam or boil your shrimp in salted water until cooked through. Let them cool and cut into bite sized pieces if they are large. You can pop these in the fridge and rest after this, and any shrimp you don’t use in the salad you can just grab and eat with some cocktail sauce or on toast or whatever, cold.
Boil your favorite cut pasta shape, I suggest small shells because shrimp are shellfish and I’m a dork. Drain it well and let it steam off the extra moisture.
Chop up any combination of the following: bell peppers, carrots, snap peas, cucumber, cherry tomatoes, cabbage. Go for everything being about the same size, around the size of a chickpea, but it doesn’t need to be precise. Just small enough so you can get some pieces together on your fork with a shrimp and some pasta. I suggest one of those veggie chopper things you slam down the top on and it all falls cut up into a vessel below. Also thaw out and rinse any combination of: frozen peas, corn, shelled edamame. Use your kitchen scissors and cut up any kind of fresh green herb like scallions, mint, parsley, cilantro, dill, basil, shiso. Put more of your favorites in and leave out whatever you don’t like. Adjust as your chemo taste buds change. You want about equal amounts combined veggies to shrimp in volume, and then however much pasta you prefer.
Then simply use your favorite premade salad dressing and combine everything together. I suggest a simple Italian vinaigrette, or the kewpie toasted sesame dressing. I think ranch would also be great, or maybe a lemony dressing because lemon always goes nice with shrimp. All you do is mix it up and make sure everything is thinly coated in the dressing. Stick it in the fridge for a couple hours so it soaks up the flavor. Since you’ll be using a premade dressing you don’t have to worry about seasoning proportions or whatever - just pick something you already know you like! It should last in the fridge for oh, five days? Eat on top of some lettuce or alongside some soup for a complete meal.
posted by Mizu at 8:20 PM on November 16, 2024
Steam or boil your shrimp in salted water until cooked through. Let them cool and cut into bite sized pieces if they are large. You can pop these in the fridge and rest after this, and any shrimp you don’t use in the salad you can just grab and eat with some cocktail sauce or on toast or whatever, cold.
Boil your favorite cut pasta shape, I suggest small shells because shrimp are shellfish and I’m a dork. Drain it well and let it steam off the extra moisture.
Chop up any combination of the following: bell peppers, carrots, snap peas, cucumber, cherry tomatoes, cabbage. Go for everything being about the same size, around the size of a chickpea, but it doesn’t need to be precise. Just small enough so you can get some pieces together on your fork with a shrimp and some pasta. I suggest one of those veggie chopper things you slam down the top on and it all falls cut up into a vessel below. Also thaw out and rinse any combination of: frozen peas, corn, shelled edamame. Use your kitchen scissors and cut up any kind of fresh green herb like scallions, mint, parsley, cilantro, dill, basil, shiso. Put more of your favorites in and leave out whatever you don’t like. Adjust as your chemo taste buds change. You want about equal amounts combined veggies to shrimp in volume, and then however much pasta you prefer.
Then simply use your favorite premade salad dressing and combine everything together. I suggest a simple Italian vinaigrette, or the kewpie toasted sesame dressing. I think ranch would also be great, or maybe a lemony dressing because lemon always goes nice with shrimp. All you do is mix it up and make sure everything is thinly coated in the dressing. Stick it in the fridge for a couple hours so it soaks up the flavor. Since you’ll be using a premade dressing you don’t have to worry about seasoning proportions or whatever - just pick something you already know you like! It should last in the fridge for oh, five days? Eat on top of some lettuce or alongside some soup for a complete meal.
posted by Mizu at 8:20 PM on November 16, 2024
Quick shrimp salad
Put a generous handful of shrimp into a microwave safe bowl.
Cover them with water
Put in the microwave and heat them up until they are thoroughly defrosted and, if not previously cooked, they turn completely pink.
While they are cooking open one can of chick peas and one can (or jar) of black olives. Drain and rinse the beans.
Also chop up one tomato, and snip up a green onion, if you have one.
Drain the shrimp and return to their bowl
Add the chopped tomato and the green onion.
Add as much of the chickpeas and the olives as you like to the shrimp and tomato mixture.
If you want to, add dressing, of whatever type you like: the brine from the olives, some bottled Caesar salad dressing, black pepper, some curry paste, whatever works for you. You can also eat as is, because the olives will add enough salt and olive oil to make the dish savory without any other dressing.
You can also add shredded lettuce and/or chopped sweet peppers, if you are looking to get more vegetables into yourself.
Canned black beans can be substituted for the chick peas if you prefer them.
_ _
Another thing you can do is make up some pasta and while the water is coming to a boil fry up a slice or two of bacon and when the bacon is pretty much cooked, cut it into pieces and then throw in some shrimp (carefully as the water in them will make the bacon fat spit) and fry the shrimp in the bacon fat.
When the pasta is done and drained, remove the shrimp and bacon from the grease with a slotted spoon and toss them with the pasta. If you want veggies in it, heat up a small bowl of frozen green peas in the microwave while the pasta is cooking and throw that in along with the shrimp and the bacon.
_ _
Frozen shrimp can be cooked in the microwave in a bowl of water, drained and thrown into a lot of different convenience food to make it much nicer: Ramen noodles, frozen tray of alfredo noodles or penne pollo, canned clam chowder, bagged Caesar salad, microwavable rice pouches, etc.
posted by Jane the Brown at 8:20 PM on November 16, 2024
Put a generous handful of shrimp into a microwave safe bowl.
Cover them with water
Put in the microwave and heat them up until they are thoroughly defrosted and, if not previously cooked, they turn completely pink.
While they are cooking open one can of chick peas and one can (or jar) of black olives. Drain and rinse the beans.
Also chop up one tomato, and snip up a green onion, if you have one.
Drain the shrimp and return to their bowl
Add the chopped tomato and the green onion.
Add as much of the chickpeas and the olives as you like to the shrimp and tomato mixture.
If you want to, add dressing, of whatever type you like: the brine from the olives, some bottled Caesar salad dressing, black pepper, some curry paste, whatever works for you. You can also eat as is, because the olives will add enough salt and olive oil to make the dish savory without any other dressing.
You can also add shredded lettuce and/or chopped sweet peppers, if you are looking to get more vegetables into yourself.
Canned black beans can be substituted for the chick peas if you prefer them.
_ _
Another thing you can do is make up some pasta and while the water is coming to a boil fry up a slice or two of bacon and when the bacon is pretty much cooked, cut it into pieces and then throw in some shrimp (carefully as the water in them will make the bacon fat spit) and fry the shrimp in the bacon fat.
When the pasta is done and drained, remove the shrimp and bacon from the grease with a slotted spoon and toss them with the pasta. If you want veggies in it, heat up a small bowl of frozen green peas in the microwave while the pasta is cooking and throw that in along with the shrimp and the bacon.
_ _
Frozen shrimp can be cooked in the microwave in a bowl of water, drained and thrown into a lot of different convenience food to make it much nicer: Ramen noodles, frozen tray of alfredo noodles or penne pollo, canned clam chowder, bagged Caesar salad, microwavable rice pouches, etc.
posted by Jane the Brown at 8:20 PM on November 16, 2024
Best answer: I would recommend dishes that are thick sauces that you cook first, then add the shrimp for the last 5 minutes to cook them through. No muss, no fuss.
New Orleans style: Slow cooker shrimp etouffee. You can leave out the onions. If you like fennel, that adds a lot of taste.
Italian style: Slow cooker Shrimp in Purgatory.
posted by dum spiro spero at 8:27 PM on November 16, 2024
New Orleans style: Slow cooker shrimp etouffee. You can leave out the onions. If you like fennel, that adds a lot of taste.
Italian style: Slow cooker Shrimp in Purgatory.
posted by dum spiro spero at 8:27 PM on November 16, 2024
Paella Is a one pot easy to make shrimp based dish that is really wonderful.
posted by effluvia at 8:35 PM on November 16, 2024
posted by effluvia at 8:35 PM on November 16, 2024
+1 Sautee in garlic butter and add to pasta. Flat thick noodles are best.
posted by St. Peepsburg at 8:41 PM on November 16, 2024 [1 favorite]
posted by St. Peepsburg at 8:41 PM on November 16, 2024 [1 favorite]
I won't be home until the end of the coming week, so can't get you the exact version we used, but this certainly looks like a duplicate (except for the red pepper flakes... they might've been in, but I don't recall). Anyway, this salad was absolutely mandatory at every holiday meal growing up. It's the perfect example of the whole being greater than the sum of its parts. I hope you enjoy this Shrimp & Mushroom Salad.
posted by kate4914 at 8:59 PM on November 16, 2024
posted by kate4914 at 8:59 PM on November 16, 2024
Nola BBQ shrimp are amazing, simple, and not a ton of ingredients.
posted by Carillon at 9:33 PM on November 16, 2024 [1 favorite]
posted by Carillon at 9:33 PM on November 16, 2024 [1 favorite]
Best answer: Lots of great suggestions here, although many seem a little labor intensive for a fatigued person. I like the idea of the slap/chop device for prep work. I could use one of those myself!
One important thing to consider is that if your chemo has lowered your immune system or if you're taking prednisone or other immune suppressing drugs, you should probably not cook shrimp ahead of time and store them in the fridge, as some of these recipes suggest. Cook only as many as you're going to eat at one time and use them immediately after defrosting. The good thing about shrimp is they cook up so very fast, no matter how you decide to prepare them. I like the idea of preparing pasta and a simple sauce and adding them at the finish. Enjoy your shrimp!
posted by alltomorrowsparties at 2:01 AM on November 17, 2024 [1 favorite]
One important thing to consider is that if your chemo has lowered your immune system or if you're taking prednisone or other immune suppressing drugs, you should probably not cook shrimp ahead of time and store them in the fridge, as some of these recipes suggest. Cook only as many as you're going to eat at one time and use them immediately after defrosting. The good thing about shrimp is they cook up so very fast, no matter how you decide to prepare them. I like the idea of preparing pasta and a simple sauce and adding them at the finish. Enjoy your shrimp!
posted by alltomorrowsparties at 2:01 AM on November 17, 2024 [1 favorite]
Here's a 5 minutes low ingredient recipe to just eat them, from a local Florida west coast place.
Yucatan shrimp.
posted by chasles at 3:07 AM on November 17, 2024 [1 favorite]
Yucatan shrimp.
posted by chasles at 3:07 AM on November 17, 2024 [1 favorite]
If you have a barbeque, these grilled shrimp skewers from The Kitchn are one of my favorites.
posted by carolr at 8:27 AM on November 17, 2024
posted by carolr at 8:27 AM on November 17, 2024
Defrost your shrimp (2 lbs, so all of them) Preheat your oven to 500 degrees.
While that's happening, in a food processor blend:
6 peeled cloves of garlic
1/3 cup olive oil
Then add:
the light and dark green parts of 6 scallions
1/3 cup or so of flat-leaf parsley (leaves and small stems)
Chop that all up in the food processor to create a garlicky green sauce. Add some salt and pepper to taste.
Coat the defrosted shrimp with the sauce. You may want to peel them or not, but I would at least leave the tails on.
Put the shrimp in a lined baking pan. Sprinkle some red pepper flakes on top if you like some heat. Now add 1/3 cup of dry white wine or seafood stock or some kind or broth or just water.
Roast the pan of shrimp for about 10 minutes, until they look done. You'll want to stir the shrimp up again about halfway through the roasting.
Serve over some pasta or with some crusty bread.
That's basically Mark Bittman's shrimp in green sauce, from memory. I make it often.
posted by emelenjr at 8:52 AM on November 17, 2024
While that's happening, in a food processor blend:
6 peeled cloves of garlic
1/3 cup olive oil
Then add:
the light and dark green parts of 6 scallions
1/3 cup or so of flat-leaf parsley (leaves and small stems)
Chop that all up in the food processor to create a garlicky green sauce. Add some salt and pepper to taste.
Coat the defrosted shrimp with the sauce. You may want to peel them or not, but I would at least leave the tails on.
Put the shrimp in a lined baking pan. Sprinkle some red pepper flakes on top if you like some heat. Now add 1/3 cup of dry white wine or seafood stock or some kind or broth or just water.
Roast the pan of shrimp for about 10 minutes, until they look done. You'll want to stir the shrimp up again about halfway through the roasting.
Serve over some pasta or with some crusty bread.
That's basically Mark Bittman's shrimp in green sauce, from memory. I make it often.
posted by emelenjr at 8:52 AM on November 17, 2024
I use this recipe for Shrimp Scampi, and to be honest I'm not sure I can think of an easier recipe for anything, not just shrimp! And it's delicious. In fact, now that you mention it, I think I'll make this tomorrow! 🍤
Here's an easy recipe I have saved (but not yet made, but I mentally classify it in the "how can it go wrong?" category): Quick & Healthy Dinner: 20 Minute Honey Garlic Shrimp
posted by taz at 9:52 AM on November 17, 2024 [2 favorites]
Here's an easy recipe I have saved (but not yet made, but I mentally classify it in the "how can it go wrong?" category): Quick & Healthy Dinner: 20 Minute Honey Garlic Shrimp
posted by taz at 9:52 AM on November 17, 2024 [2 favorites]
If you want really really easy, just heat up some jarred pasta sauce, then add thawed shrimp, and simmer till shrimp is cooked, maybe 3 minutes?, then serve over pasta of your choice. Optional: sprinkle a bit of chopped fresh parsley over the finished dish and some grated parmesan. You can also do the same thing with prepared store bought pesto. You can also just cook the shrimp quickly in a microwave separately and then add shrimp to the various prepared sauces that you heat up, and serve sauce plus shrimp over pasta or rice.
This recipe below has some garlic, but not a lot. It also has scallions, which I find milder to deal with than onions. As written it serves four, but we routinely halve it.
Shrimp with Feta Cheese and Scallions
2 1/2 tablespoons olive oil
6 scallions, trimmed and thinly sliced
2 garlic cloves, finely chopped or pressed
1 pound shrimp, peeled and deveined
2 tablespoons dry vermouth
1/3 cup crumbled feta cheese
1 tablespoon chopped parsley
Freshly ground pepper to taste
Heat oil in a skillet (we use a nonstick one), add the scallions and stir-cook over moderate heat for 1 minute; add the garlic, cook 1 minute. Add shrimp and cook over moderately high heat until they just begin to turn opaque, about 4 minutes. Sprinkle over the vermouth and continue to cook until the shrimp are cooked through, about 1 minute longer. Season lightly with salt (optional, I skip it).
Off the heat, toss the shrimp with the feta cheese and chopped parsley. Season with freshly ground pepper and serve. (We usually serve over rice.)
posted by gudrun at 10:51 AM on November 17, 2024
This recipe below has some garlic, but not a lot. It also has scallions, which I find milder to deal with than onions. As written it serves four, but we routinely halve it.
Shrimp with Feta Cheese and Scallions
2 1/2 tablespoons olive oil
6 scallions, trimmed and thinly sliced
2 garlic cloves, finely chopped or pressed
1 pound shrimp, peeled and deveined
2 tablespoons dry vermouth
1/3 cup crumbled feta cheese
1 tablespoon chopped parsley
Freshly ground pepper to taste
Heat oil in a skillet (we use a nonstick one), add the scallions and stir-cook over moderate heat for 1 minute; add the garlic, cook 1 minute. Add shrimp and cook over moderately high heat until they just begin to turn opaque, about 4 minutes. Sprinkle over the vermouth and continue to cook until the shrimp are cooked through, about 1 minute longer. Season lightly with salt (optional, I skip it).
Off the heat, toss the shrimp with the feta cheese and chopped parsley. Season with freshly ground pepper and serve. (We usually serve over rice.)
posted by gudrun at 10:51 AM on November 17, 2024
Response by poster: Thank you, everyone! Some great ideas, and I really appreciate it. I’m always getting lectures about eating better but it’s like…”said the perfectly abled healthy person”
Stuff I forgot to include, obviously: I don’t have an air fryer, wok, grill, or food processor, but I’ll see what I can do in some cases to work around that. The shrampies (bless you, Eleanor Shellstrop) are raw frozen. I think I got a little overwhelmed because I live alone and so I always buy just enough for myself, and suddenly was confronted with a whole lotta shrimp.
posted by kitten kaboodle at 12:56 PM on November 17, 2024 [3 favorites]
Stuff I forgot to include, obviously: I don’t have an air fryer, wok, grill, or food processor, but I’ll see what I can do in some cases to work around that. The shrampies (bless you, Eleanor Shellstrop) are raw frozen. I think I got a little overwhelmed because I live alone and so I always buy just enough for myself, and suddenly was confronted with a whole lotta shrimp.
posted by kitten kaboodle at 12:56 PM on November 17, 2024 [3 favorites]
You cannot go wrong with pickled shrimp. Easy, no fuss, quick and tasty; and I use the remaining vinaigrette sauce (because there's
sually some leftovers after the shrimp are done) on salads and pasta. Fresh lemon and onion is a must but I use dried dill and it comes out fine.
posted by mightshould at 1:57 PM on November 17, 2024
sually some leftovers after the shrimp are done) on salads and pasta. Fresh lemon and onion is a must but I use dried dill and it comes out fine.
posted by mightshould at 1:57 PM on November 17, 2024
Shrimp cooked in butter, worcestershire, garlic, a splash of hot sauce, pinch of salt, pepper, lemon, and heavy cream. (Or whatever recipe for Barbecue Shrimp -not on the grill! It's a New Orleans recipe! you like)
Eat your shrimp and dip warm bread in the sauce. One pan. One load of bread. No mixing anything ahead of time. Actual heaven.
posted by haplesschild at 4:48 PM on November 19, 2024 [2 favorites]
Eat your shrimp and dip warm bread in the sauce. One pan. One load of bread. No mixing anything ahead of time. Actual heaven.
posted by haplesschild at 4:48 PM on November 19, 2024 [2 favorites]
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