This is the wedge salad recipe we are always happy to eat. Crispy lettuce, a thick homemade dressing, bacon, and a quick tomato-onion pickle. It’s a good one!

Take us to a classic steakhouse, and there’s a very good chance at least one of us will order a wedge salad. We’re picky about it, though. The lettuce should be generous, the dressing needs to be thick and seriously blue cheesy, and tomatoes are a must (bacon is also up there on the expectations list).

We eat this homemade wedge salad for dinner, sometimes on its own or alongside some protein like grilled steak or baked salmon.

Key Ingredients

• Iceberg Lettuce: The classic choice for wedge salads! Grab a larger head and remove any tattered or browned leaves. Then, trim the bottom so the stalk isn’t brown. Slice into four wedges, and you are ready for the salad. Halved romaine lettuce hearts are great, too.
• Bacon: We love thick-cut bacon for this and usually cook it in the oven, which creates less mess than in a skillet. Cook your bacon until crisp, then chop it to top the salad.
• Tomato: Use the best tomatoes available. We’ve shown a medium slicer tomato in the photos, but cherry tomatoes or heirloom tomatoes are also excellent.
• Onion: We prefer sweet onions and quickly pickle them for 5 minutes to tone down their raw, sharp flavor. Yellow or red onions work nicely, too.
• Blue Cheese Dressing: We use our homemade blue cheese dressing and highly recommend you do, as well. It’s easy to pull together and tastes much better than what’s sold at the supermarket. You’ll need mayo, sour cream (or yogurt), blue cheese, lemon juice, and parsley. Then, to thin it a little, a bit of milk or buttermilk. When shopping for blue cheese, we prefer buying wedges rather than pre-crumbled cheese, and especially love gorgonzola.

Find the full recipe with measurements below.

How to Make a Wedge Salad

Tip 1: Make a tomato-onion quick pickle. The first step to making our wedge salad recipe is to combine thinly sliced sweet onion, chopped tomatoes, a bit of rice wine vinegar, and a pinch of salt. Then set this aside while you make the dressing and salad. As the onion sits, it softens, and the raw flavor tones down a little, and the tomato releases some of its juices (which are wonderful spooned over the salad).

Tip 2: You can make the dressing ahead. Our dressing below sits well in the fridge for up to a week. It also only takes 5 minutes to make, so if you are up for a quick meal-prep session, make the dressing, and you will be one step closer to a homemade wedge salad later on in the week. As you make it, you’ll notice it’s quite thick. Add a tablespoon or two of milk to thin it out a bit, or wait until you are ready to build your salad and thin it out then.

Tip 3: Assembling the salad. Place your wedge of iceberg onto a plate, then drizzle the thick, creamy dressing over it, making sure to get it into the nooks and crannies of the lettuce. Then pile on your pickled onion and tomato, chopped bacon, fresh herbs, and more blue cheese (if you like). Finish with a pinch of freshly ground black pepper and enjoy! By the way, you can also cut your lettuce into slabs, like we do for this strawberry iceberg salad.

Serving Suggestions

This salad makes a fantastic appetizer, but we mostly enjoy it as our main meal with a little extra protein added to it. Think a side of lemon dill salmon, juicy chicken breasts, marinated steak, or grilled chicken.

More Classic Salads

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This shrimp poke bowl is ready in 30 minutes, with garlic-soy butter shrimp, mango, avocado, edamame, and a creamy Sriracha-lime mayo drizzle.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Rice Bowl Recipes

At A Glance

• Ready In: 30 minutes
• Serves: 2 (easily doubled)
• Diet: Dairy-free option, gluten-free option (use tamari), high-protein, healthy
• Nutrition Highlights: High in lean protein and healthy fats; naturally balanced meal with complex carbs, greens, and fiber
• Main Ingredients: Shrimp, sushi rice, mango, avocado, edamame, cucumber, Sriracha, mayo, garlic, soy sauce, butter.
• Flavor Profile: Savory, garlicky, buttery shrimp with bright tropical freshness and a creamy, spicy-tangy drizzle
• Meal-Prep Friendly: Store components separately in the fridge for up to 2 days; add avocado fresh when serving
• Best Served With: Fresh out of the fridge on a warm night, or as a quick lunch that feels anything but boring

This shrimp poke bowl is inspired by the Hawaiian garlic shrimp and the classic poke bowl flavors. The shrimp (or prawns) are pan-fried in a quick garlic soy butter sauce until glossy and fragrant, then piled over fluffy sushi rice with mango, avocado, cucumber, and edamame.

The Sriracha lime mayo is creamy, tangy, with just the right amount of heat — and once you’ve made it, you’ll find yourself drizzling it on everything. I love this one because it hits that sweet spot between fresh and satisfying: it’s colorful, it’s got great texture from all the toppings, and the shrimp have this beautiful savory depth that raw fish poke bowls just can’t replicate.

The whole thing comes together in 30 minutes, making it perfect for a weeknight dinner situation.

You might also like these recipes: classic tuna poke bowl, tofu poke bowl, or these poke bowl ideas; or try my Teriyaki salmon bowl, Tex-Mex steak and rice bowl or this versatile chicken and rice bowl.

What You’ll Need

Here is what you’ll need for this shrimp poke bowl recipe. Find the full measurements in the recipe card below.

For the garlic soy butter shrimp:

• Shrimp — Large peeled shrimp (prawns) work best here; they stay juicy and get a nice sear. Frozen shrimp are completely fine — just thaw overnight in the fridge or quickly in cold water, then pat them very dry before cooking. The drier the shrimp, the better the sear.
• Garlic — Fresh and finely minced. Don’t skip the mincing; you want the garlic to melt into the sauce, not sit in chunks.
• Soy sauce — Use Tamari if you need this gluten-free. It does the same job beautifully. You can use regular or light soy sauce.
• Butter — Just one tablespoon, but it makes the sauce go glossy and rich. For dairy-free, leave it out and add a tiny splash of extra oil.
• Sesame oil — Toasted sesame oil gives the sauce that nutty depth. A little goes a long way.
• Sriracha — Adds a background warmth to the shrimp. You can leave it out or double it depending on your heat preference.
• Neutral oil — For searing. Vegetable, sunflower, or avocado oil all work.

For the sriracha lime mayo:

• Mayonnaise — Kewpie mayo is genuinely worth tracking down for this — it’s richer and ever-so-slightly sweeter than regular mayo and makes the sauce extra creamy. Find it at Asian grocery stores or the international aisle of most major supermarkets. Light mayo works too if that’s what you have.
• Sriracha — Start with 1 tablespoon and taste as you go. You can always add more heat; you can’t take it back.
• Lime juice — Freshly squeezed is best. It makes the whole sauce brighter. Lemon works if that’s what you have.
• Honey — Just a touch to balance the heat.

For the bowl:

• Short or medium-grain rice — Sushi rice is ideal because it’s slightly sticky and holds together well in the bowl. Regular short or medium-grain rice is fine too.
• Mango — Ripe but not mushy. It adds a gorgeous tropical sweetness that works so well against the savory shrimp. If you don’t want fruit in your poke bowl, you can swap it for pickles or cherry tomatoes.
• Avocado — Slice or dice just before serving so it stays fresh. It adds creaminess and healthy fats.
• Edamame — Shelled and thawed from frozen. A great source of plant-based protein that also adds a satisfying bite.
• Cucumber — Thinly sliced for a fresh, cooling contrast. Persian or Lebanese cucumbers are my preference; they have fewer seeds.
• Green onions and sesame seeds — For garnish and a bit of nuttiness. Toast the sesame seeds in a dry pan for a minute or two — it really does make a difference.
• Optional extras — Pickled ginger is lovely for cutting through the richness, and chili crisp or fried shallots add a fun crunch.

How To Make Shrimp Poke Bowl

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this shrimp poke bowl.

• Cook the rice. Rinse until the water runs clear, cook according to packet instructions, then fluff with a fork and set aside.
• Make the sriracha lime mayo. Whisk together mayo, sriracha, lime juice, and honey. Thin with a little water if needed, taste, and adjust. Set aside.
• Prep your toppings. Dice the mango and avocado, slice the cucumber and green onions, thaw the edamame, and toast the sesame seeds in a dry pan until golden. Get everything ready before you start the shrimp — they cook fast.
• Cook the shrimp. Pat dry (well!), season with salt and pepper, and sear in a hot oiled skillet for 1–2 minutes per side until pink. Cook in batches if needed.
• Add the sauce. Reduce the heat to medium, and add the butter and garlic, and sauté for 30 seconds, and then add the soy sauce, sesame oil, and sriracha. Toss the shrimp through for 1 minute until glossy and fragrant, then pull off the heat.
• Assemble. Divide the rice between two bowls, arrange the toppings, and pile the shrimp in the center. Drizzle with sriracha lime mayo and finish with green onions, sesame seeds, and any extras.

Watch The Video

Recipe Tips

• Pat the shrimp completely dry before cooking. This is the single most important step for a good sear. Wet shrimp steam instead of sear, and you’ll miss out on those caramelized edges that make the shrimp so good.
• Cook in a single layer. If your pan is crowded, the shrimp will steam rather than brown (yep, happened to me a few times). If you’re cooking for four, do the shrimp in two batches and set the first aside while you cook the second, then toss them all back in for the sauce.
• Pull the shrimp off the heat as soon as the sauce is glossy. They carry over heat quickly, and overcooked shrimp go rubbery fast. When in doubt, pull them early.
• Frozen shrimp work perfectly here. Thaw in the fridge overnight, or run under cold water for a few minutes, then drain and pat dry. Don’t thaw in hot water.
• Make it gluten-free. Swap the soy sauce for tamari — same flavor, no gluten.
• Make it dairy-free. Leave out the butter; the sauce is still delicious with just the oil, soy, garlic, and sesame.
• Swap the protein. This bowl works beautifully with grilled salmon or even tofu (marinated in the same sauce, pan-fried until crispy). If you’ve already got my tofu poke bowl recipe bookmarked, that garlic soy combo will feel very familiar.
• Make it spicier. Double the sriracha in the shrimp sauce, or serve with chili crisp drizzled over the top at the end.
• Storage. Store the components separately in airtight containers for up to 2 days. The mayo will keep in the fridge for up to a week. Add the avocado fresh when serving — it doesn’t store well once sliced.

Serving Suggestions

This bowl is a complete meal on its own — you’ve got protein, carbs, healthy fats, and plenty of vegetables all in one. That said, a light miso soup alongside is a lovely addition, especially if you’re serving it in cooler weather.

If you’re making this for a group, lay everything out separately and let people build their own bowls — it’s one of those meals that works really well as an interactive dinner, and it means everyone can customize their heat level with the mayo. A squeeze of fresh lime right before eating is optional but highly recommended.

If you’ve tried this shrimp poke bowl or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More Rice Bowl Recipes

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Say hello to over 60 dinner recipes for when you are all out of ideas. From quick and easy weeknight recipes to entertaining-worthy dishes.

Bookmark this page for the next time you are staring blankly into your fridge. It feels like we are always looking for new, mouthwatering dinner recipes. We took some time and put together this list of over 60 dinner ideas to keep you (and ourselves) inspired.

Most of these are quick and weeknight-friendly, several are impressive enough for entertaining friends, and a handful are the dinners that our family comes back to every week. Dinner does not need to be boring!

Find the recipes below. For more, join our free newsletter to get our best recipes delivered straight to your inbox. Happy cooking!

Our Favorite Dinner Recipes

The Best Chicken Noodle Soup

Our family loves soup for dinner. Our easy homemade chicken noodle soup has tender chicken, fresh veggies, and the most delicious broth that tastes like it’s been cooking for hours.

Easy Roast Chicken

Another family favorite, this roast chicken recipe guarantees incredibly juicy, tender chicken with gorgeous golden-brown skin every single time.

Juicy Chicken Breasts

One of our quickest dinners! We’ve used this skillet chicken breast recipe for years. It never fails. It’s fast, easy, and guarantees the juiciest, most tender chicken.

Easy Chicken Pot Pie

The most perfect chicken pot pie, made with lots of chicken and classic vegetables, all surrounded by a creamy sauce and baked under a towering puff pastry crust.

Butter Chicken

This Indian butter chicken recipe simmers spiced yogurt-marinated chicken in a creamy, buttery tomato sauce. We love serving over rice and with plenty of naan for dipping. Such a delicious dinner!

Juicy Poached Chicken

My poached chicken recipe makes the juiciest, most tender chicken ever. Poaching is one of the easiest ways to guarantee foolproof, juicy chicken breasts.

Yogurt Marinated Chicken

This endlessly useful yogurt chicken marinade recipe works wonders for all cuts of chicken, and is especially good for chicken breasts.

Chicken Tikka Masala

This chicken tikka masala recipe guarantees juicy, tender, yogurt-marinated chicken simmered in a creamy, spiced tomato sauce that’s just so good. Spoon it over rice or scoop it up with naan. Either way, you’re in for a treat.

Juicy Chicken Burgers

These ground chicken burgers are seriously delicious. The secret is a mixture of spiced veggies that we mix right into the patties. Trust me, you’ll want to make these again and again (our family has this dinner recipe on repeat).

Our Favorite Chicken Curry

When I’m craving Indian curry at home, this chicken curry recipe is where I turn! We simmer tender chicken with ginger, garlic, and spices in an incredible yogurt and cream sauce.

Honey Mustard Chicken

Our honey mustard chicken recipe packs in so much incredible flavor thanks to an easy honey dijon marinade that doubles as a sauce for serving.

Crispy Chicken Milanese

A reader favorite! This chicken Milanese recipe turns out perfectly crisp and golden on the outside and juicy and tender inside. It’s simple to make and everyone I’ve served it to loves it!

Perfect Shepherd’s Pie

My family loves this easy shepherd’s pie with tender ground beef (or lamb), veggies, a delicious savory gravy, all topped with cheesy mashed potatoes.

Epic Birria Tacos

Say hello to our family’s favorite birria tacos recipe (aka quesabirria). These popular pan-fried shredded beef tacos are crispy, cheesy, and incredibly delicious!

Oven Baked Beef Ribs

Learn how to cook incredibly delicious BBQ beef ribs in the oven. Most of the cooking time is hands-off, letting the ribs slowly bake until fall-apart tender.

Tender Beef Stew

In this incredible beef stew, we slowly braise chuck roast and short ribs in a rich mix of red wine and beef broth until the meat is so tender it practically melts in your mouth.

Epic Taco Salad

Our favorite taco salad is an easy weeknight meal with fresh lettuce, tortilla chips, seasoned ground beef, cheese, and a creamy cilantro lime dressing.

Seriously Good Smash Burgers

Our recipe for these smash burgers is the real deal! We add onions before smashing, top with melty cheese, and finish with our favorite burger sauce.

Tender Braised Beef Short Ribs

This impressive braised short ribs recipe has mouthwateringly tender beef slowly cooked in a caramelized onion and red wine broth.

Beef Bulgogi (Korean BBQ Beef)

With our bulgogi recipe, you can easily make incredible Korean barbecue beef at home. Thanks to our bulgogi marinade, the beef turns out perfectly sweet, savory, and melt-in-your-mouth tender.

Oven Baked Ribs

This is hands down the best ribs recipe! The secret to incredibly tender ribs is baking them low and slow. Baking ribs in the oven is so easy. 95% of the cooking time is spent relaxing while your ribs transform into fall-off-the-bone perfection.

Easy Ground Beef Tacos

Super quick dinner! Our family makes this beef taco recipe once a week. It calls for lean ground beef and a simple blend of pantry spices. One of my favorite 20-minute dinners, and the entire family loves it!

The Best Juicy Skillet Pork Chops

Say goodbye to dry and flavorless pork chops. With our easy recipe and my simple tricks, you can make juicy and tender pork chops with very little fuss. I love how juicy these are!

Best Juicy Pork Tenderloin

Say goodbye to dry and flavorless pork. With my easy pork tenderloin recipe, it turns out juicy and tender in under 30 minutes.

The Best Pork Loin Roast

This roasted pork loin recipe has the most delicious honey soy glaze. The pork turns out juicy, tender, and so flavorful.

Crispy Pork Milanese

This pork milanese recipe is all about tender, juicy pork with a light, crispy breading. It’s easier than you might think and turns out absolutely delicious every time.

Easy Ground Pork Tacos

Thanks to ground pork, this pork tacos recipe comes together fast. You can even make the filling in advance. This is one of my favorite ground pork recipes!

Best Turkey Meatloaf

This is hands down the best turkey meatloaf recipe I’ve ever made. It’s outrageously flavorful and unbelievably moist. Say goodbye to dry meatloaf!

Ground Turkey Tacos

Our family makes this ground turkey tacos recipe almost weekly! We all love it, and it takes less than 30 minutes. A true weeknight dinner!

Creamy White Turkey Chili

This white turkey chili recipe is pure comfort in a bowl. It’s creamy, cozy, and packed with ground turkey, white beans, and a velvety, perfectly spiced broth. Not too heavy, just really, really tasty.

Turkey Meatball Soup with Orzo

This light and savory turkey meatball soup recipe is made with tender mini meatballs, orzo, and fresh kale. It’s simple, nourishing, and just delicious.

Perfect Seared Scallops

Learn how to cook restaurant-worthy scallops at home. Our recipe guarantees beautiful golden-brown seared scallops and comes together in 10 minutes!

Garlic Shrimp Scampi

Our shrimp scampi recipe made with garlic, butter, white wine, and lemon feels fancy but is actually super quick and easy. It’s basically the best garlic butter shrimp you’ll ever make.

Easy Oven Baked Trout

Learn how to cook moist, flaky trout in the oven. This incredible baked trout recipe is easy and works for rainbow trout but can easily be adapted for larger varieties like steelhead.

Brown Sugar Baked Salmon

This brown sugar baked salmon recipe is such a delicious and easy one-pan dinner. Our easy brown sugar rub caramelizes and turns into a sweet, smoky glaze in the oven.

The Best Cajun Shrimp

This cajun shrimp recipe is outrageously flavorful and easy! We cook the shrimp in a hot skillet, and then swirl in the most delicious garlic cajun butter.

Salmon Burgers

These incredible salmon burgers are made with fresh salmon, lemon, and plenty of dill. They’re moist in the middle, packed with flavor, and so easy to make. I think you’ll love them as much as we do!

Bang Bang Shrimp

This Bang Bang shrimp with light, crispy fried shrimp tossed in the easiest homemade Bang Bang sauce makes us so happy. Crispy, creamy, a little sweet, and just the right amount of heat.

Quick Shrimp Stir Fry

Fast dinner idea! This shrimp stir fry recipe is fast, easy, and unbelievably delicious. Ready in 20 minutes with juicy shrimp, crisp veggies, and a crave-worthy homemade sauce.

Perfect Poached Salmon

I’m convinced this poached salmon makes some of the most tender, mouth-watering salmon. It’s also ridiculously easy!

Creamy Mac and Cheese

If you love creamy mac and cheese, this is the recipe for you! It’s rich, delicious, and thanks to a simple homemade cheese sauce, it’s on your table in under 30 minutes.

Best Zucchini Noodles We’ve Made

This is my favorite zucchini noodles recipe (zoodles)! It’s quick, easy, low-carb, and vegetarian-adaptable!

The Best Cheese Lasagna

My family loves this easy cheese lasagna! It’s rich, incredibly cheesy, and absolutely delicious. Best of all, you can assemble it in about 20 minutes.

Easy Orzo Pasta Salad

We love this easy orzo pasta salad recipe with a simple lemon dressing, tomatoes, cucumber, and fresh herbs. It’s quick and always a hit with everyone I share it with! The perfect no-cook dinner.

Easy Veggie Spaghetti

We love this easy vegetable spaghetti recipe! With over 1 ½ pounds of vegetables, this veggie pasta is so good that we could honestly eat it every day.

Easy Avocado Pasta

You can make our avocado pasta recipe in 15 minutes and you don’t need any special equipment for the creamy avocado sauce, just a bowl and fork.

Pasta Primavera

This incredible pasta primavera recipe is light, fresh, and made with lots of seasonal vegetables tossed in a light, lemon cream sauce.

The Best Veggie Burger

This is the most delicious veggie burger recipe. They taste amazing and are packed with vegetables (nearly 1 cup of veggies in every patty).

Perfect Baked Tofu

My family loves this crispy baked tofu recipe! It might be my favorite way to cook tofu and you can add it to your favorite stir-fry, rice bowls, or curries.

Perfect Cheese Pizza

Pizza for dinner! My family loves this homemade cheese pizza! Made with two types of cheese, it’s been on repeat in our home for years. This extra cheesy pizza is perfect for any pizza lover and occasion.

Easy Three Ingredient Tomato Soup

This easy tomato soup recipe is the best you’ll ever make, and it’s shockingly simple. It calls for just three main ingredients: butter, onion, and tomatoes.

Easy Vegetable Soup

I love this vegetable soup recipe! It’s made with a light tomato broth and packed with healthy veggies. It’s so comforting and satisfying!

Homemade Vietnamese Pho

This Vietnamese pho recipe is made with an authentic broth made from scratch using charred ginger, onion, fennel, clove, star anise, cardamom, and cinnamon.

Our Favorite Minestrone Soup

This is, hands-down, our favorite minestrone soup recipe. It’s packed with veggies, beans, and pasta, all swimming in the coziest tomato-Parmesan broth. We can’t get enough of it.

Minestrone Soup with Sausage

This minestrone soup recipe with sausage is always a happy sight at our dinner table. It’s packed with loads of veggies and made with a light, cozy tomato-Parmesan broth. It’s so good.

Easy Cabbage Soup

This cabbage soup is easy to make and loaded with vegetables, a heaping pile of cabbage, and the perfect blend of spices. I love it so much that I genuinely crave it.

Easy Tortellini Soup

We love this cozy tortellini soup! It’s filled with tender veggies, store-bought tortellini, and a garlicky broth that’s ready in just 30 minutes.

Easy Thai Green Curry

I’d happily eat this unbelievably flavorful Thai green curry made with chicken, coconut milk, and veggies every week.

Sauerkraut Soup

Our homemade sauerkraut soup, made with kielbasa and bacon, is smoky, tangy, and incredibly comforting.

Shrimp Carbonara

We love this delicious shrimp carbonara which features perfectly cooked shrimp tossed with spaghetti in a silky sauce.

Pasta Carbonara

This is our favorite pasta carbonara recipe! We rely on a short list of ingredients to make an impossibly silky sauce that only takes about 15 minutes. You’ll love this one!

Spaghetti and Meatballs

This homemade spaghetti and meatballs is a keeper. The meatballs are tender and flavorful, and the quick sauce tastes like it’s been simmering for hours.

Easy Chicken Alfredo

This chicken Alfredo combines juicy chicken, fettuccine noodles, and a rich, unbelievably good sauce.

For more cooking inspiration, join our free newsletter and get our best seasonal recipes delivered straight to your inbox. Click here to join. Happy cooking!

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Discover what to cook in June in the USA, Canada, UK, and Europe with seasonal foods, easy summer recipes, and fresh meal ideas for what’s at its peak right now.

If you’re in the Northern Hemisphere and wondering what to cook in June, this is when things really start to open up in the kitchen.

It’s the beginning of summer — and with it comes that first flush of produce that actually tastes like something. Strawberries that are genuinely sweet, zucchini that appears practically overnight, cherries that don’t need anything done to them at all.

For me, June cooking is about keeping it fresh and simple. Lighter meals, faster cooking, more salads and grilled things, and dishes that don’t require hovering over a hot stove. The grill becomes your best friend. One-pan dinners that come together in 20 minutes are suddenly everywhere. My Ninja Creami is back on the countertop.

If the heavier winter months felt like a bit of a cooking rut, this is a really good reset.

What’s In Season In June (USA, Canada, UK & Europe)

Here’s what to look for at the shops and farmers’ markets right now:

Vegetables

• Zucchini (courgette) – starting to come in strong and only getting more abundant
• Asparagus – still going in early June before it fades; make the most of it
• Peas & sugar snap peas – sweet, fresh, quick to cook
• Broad beans (fava beans) – a real treat if you can find them
• Spinach – fresh and leafy; use it raw in salads or wilt into everything
• Lettuce & salad greens – at their crispest and most abundant
• Radishes – crisp and peppery; great in salads and slaws
• Spring onions (scallions) – mild, versatile, good in pretty much anything
• Fennel – great raw in salads or slow-braised
• New potatoes – tender and sweet, best simply boiled or roasted
• Zucchini flowers – if you’re near a good market, snap these up
• Cucumbers – starting to appear toward the end of June
• Carrots – reliable year-round but sweet and fresh right now

Fruit

• Strawberries – peak strawberry season; keep it simple
• Cherries – they have a short window; eat them as fast as you can
• Blueberries – coming in toward the end of June
• Raspberries – just starting to appear
• Apricots – beginning of stone fruit season

June produce is all about freshness, sweetness, and speed. Most of it needs very little done to it.

How To Cook In June (The Summer Approach)

In June, I naturally shift toward:

• Grilling and charring — quick, adds flavor, and keeps the kitchen cool
• Quick sautéing and pan-frying — fast meals that don’t require much fuss
• Big salads that work as a main meal — especially with protein added
• Minimal cooking, maximum flavor — good olive oil, fresh herbs, acid
• Throw-together bowls – chicken bowls, tofu bowls, steak bowls with seasonal toppings and a bright sauce
• Smoothies, ice cream, and popsicles – blend fruit and berries into something cold and delicious

I use the oven far less and the outdoor grill or stovetop far more. I’m also making more use of dressings, herb sauces, and fresh finishes — a good pesto, a quick tahini, a lemon-herb vinaigrette. The goal is meals that feel light and satisfying at the same time.

What To Cook With Zucchini in June

Zucchini is the vegetable of June. It starts appearing in earnest this month and will only get more prolific — so now is a good time to get comfortable cooking with it.

Quick ways I use zucchini:

• Sautéed with garlic and lemon as a fast side
• Sliced into ribbons for a raw zucchini salad
• Turned into noodles (zoodles) with pesto or marinara
• Tossed into pasta or grain bowls
• Baked in a slice or frittata

What To Cook With Strawberries in June

Strawberries in June are genuinely sweet — a different thing entirely from the ones you get off-season. They’re at their absolute peak and don’t need much.

Simple ideas:

• A big bowl of fresh strawberries with good yogurt and a drizzle of honey
• Sliced over oats or overnight oats
• Into a summer salad with arugula, goat cheese, and balsamic
• Roughly mashed and stirred into whipped cream for an easy dessert
• Macerated with a little sugar and lemon and spooned over ice cream

Resist the urge to do too much. The best strawberry dish in June is a bowl of them, still warm from the market.

Fresh Salads for June

June is when I stop thinking of salads as a side and start making them the main. A proper summer salad with protein and texture can be a really satisfying dinner.

Grilling Ideas for June

June is when I start thinking of the grill as a proper cooking method rather than a weekend treat. It’s fast, it adds flavor you can’t replicate indoors, and it keeps the kitchen cool.

Things I love grilling in June:

• Zucchini halves — brushed with olive oil and a little chili
• Asparagus — high heat, 5 minutes, and it’s done
• Chicken thighs — marinated overnight and grilled for about 20 minutes
• Skewers/kabobs — pork, chicken, beef, shrimp, veggies – marinated in lemon, herbs, and garlic or something more exciting

Easy Weeknight Dinners for June

Not every June dinner needs to involve the grill. These are quick stovetop or oven meals I lean on when I want something solid without much effort:

Early Berries: What To Do With Them

Blueberries and raspberries are just starting to come in toward the end of June. When they hit the market fresh, they’re very different from the ones you’ve been getting all year.

A few quick ideas:

• Toss into overnight oats or chia puddings for breakfast
• Stir into yogurt with a little honey and granola
• Bake into muffins or a quick fruit crumble
• Blend into a smoothie with some frozen banana and milk
• Keep in a little jar in the fridge and eat by the handful

Early-season berries are often more tart than later in summer — balance with a little sweetness if you’re baking.

June Meal Planning Tips

A few principles I come back to in June:

• Keep a bowl of fresh fruit on the counter — strawberries and cherries eaten this way are the best version of themselves
• Use fresh herbs generously — basil, mint, dill, and parsley are abundant; throw them into everything
• Make dressings ahead — a good lemon vinaigrette or tahini sauce in the fridge means every salad takes 5 minutes
• Don’t underestimate simple — a piece of grilled chicken, a salad, some good bread. That’s dinner. It doesn’t need to be more than that

More June Cooking Inspiration

What are you cooking this June? Drop it in the comments below or tag me on Instagram @cookedandloved — I love seeing what you’re making!

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These are our most-made and most-loved chicken thigh recipes, ranging from simple shredded chicken for enchiladas to cozy soups and one-pan meals.

When I’m at the grocery store, I almost always toss a package of boneless, skinless chicken thighs into my cart. They are my “secret weapon” for an easy dinner! While we have all sorts of chicken recipes on the blog, I have to admit we lean heavily toward chicken thighs—and for good reason.

Unlike leaner chicken breast, chicken thighs stay incredibly tender and are far more forgiving if they spend a few extra minutes on the heat. They work beautifully in everything from classic noodle soup and slow cooker favorites to a simple, comforting plate of chicken and rice.

Find all 16 recipes below. For more, see all of our chicken recipes or join our free newsletter and to get our best recipes delivered straight to your inbox. Happy cooking!

Our Favorite Chicken Thigh Recipes

Juicy Lemon Chicken Thighs

With this lemon chicken thighs recipe, you get perfectly juicy, tender, and flavorful chicken every time. All cooked in one skillet!

Slow Cooker Lemon Chicken Thighs

This slow cooker chicken thighs is easy, outrageously flavorful, and guarantees soft and tender chicken. The crockpot does wonders for chicken thighs!

Easy Shredded Chicken

This shredded chicken recipe is quick, simple, and the chicken can be used 100 different ways. One favorite is to make green chicken enchiladas!

Chicken Thigh Marsala

This chicken marsala recipe uses chicken thighs instead of chicken breasts. It’s simple, turns out incredibly tender, and made in one pan.

Sheet Pan Chicken Thighs

These easy sheet pan chicken thighs are a guaranteed crowd-pleaser and are ready in under 45 minutes!

Honey Mustard Chicken

Our honey mustard chicken packs in so much incredible flavor thanks to an easy honey dijon marinade that doubles as a sauce for serving.

Teriyaki Chicken

We’re confident that this recipe guarantees some of the best teriyaki chicken you’ll ever make at home!

Honey Teriyaki Chicken

This delicious honey teriyaki chicken is naturally sweetened with fresh orange and honey, and comes together in under 30 minutes!

Perfect Yellow Chicken Curry

My family loves this yellow chicken curry! Tender chicken thighs and potatoes simmer in a rich coconut curried sauce. It’s incredible!

Seriously Good Chicken and Rice

This easy chicken and rice is super flavorful thanks to chicken thighs, garlicky mushrooms, butter rice, and the perfect blend of spices.

Chicken Tortilla Soup

This is my all-time favorite chicken tortilla soup. Tender chicken thighs, corn tortillas, and the perfect blend of spices make it unbelievably good.

Easy Chimichurri Chicken

This chimichurri chicken recipe is so flavorful. Crisp, golden chicken thighs are topped with our bright, herby chimichurri sauce for an easy, delicious dinner.

Chicken Vegetable Soup

This chicken vegetable soup recipe checks all the boxes. Thanks to lots of veggies, this soup is hearty, healthy, and perfect for a cozy night in.

Creamy Chicken Noodle Soup

This easy creamy chicken noodle soup is ready in just 40 minutes, incredibly delicious, and turns out perfectly creamy!

The Best Chicken Noodle Soup

Our homemade chicken noodle soup has tender chicken, fresh veggies, and the most delicious broth that tastes like it’s been cooking for hours.

Parmesan Spaghetti Squash with Chicken

We love this incredibly delicious spaghetti squash recipe with tender chicken thighs, parmesan, and fresh lemon.

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Firm, flaky halibut topped with a garlicky Parmesan and herb crust, cooked right on a bed of silky leeks and fennel — this baked halibut recipe is the kind of elegant, fuss-free dinner that makes any weeknight feel like a proper occasion.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Fish Recipes

At A Glance

• Ready In: 30 minutes
• Serves: 4
• Diet: Gluten-free, Nut-free, High-Protein, Low-Carb
• Nutrition Highlights: High in lean protein and omega-3s; naturally low in carbs
• Main Ingredients: Halibut fillets, butter, parmesan, garlic, leeks, fennel, lemon, parsley
• Flavor Profile: Savory, garlicky, bright and lemony, with a golden herby crust and a subtle sweetness from the baked leeks and fennel
• Meal-Prep Friendly: Best eaten fresh; leftovers keep for up to 2 days in the fridge
• Best Served With: Roasted or mashed potatoes, rice, couscous, quinoa, spaghetti, or a simple green salad

This Parmesan-crusted baked halibut has become one of my absolute favorite ways to cook white fish — and once you try it, I think you’ll understand why. The crust is thick, garlicky, and packed with Parmesan, parsley, paprika, and lemon, and it bakes into this gorgeous golden layer that’s crispy at the edges and deeply savory all the way through.

Underneath the fish, the leeks and fennel soften into something almost silky, with a mild sweetness that plays beautifully against the bold crust. It’s the kind of thing that looks like you’ve put in a lot of effort, but it genuinely comes together in under 35 minutes.

Halibut is a dream to work with — it’s firm enough to hold the crust well, and it stays wonderfully moist when you don’t overcook it (more on that below). Whether you’re making this for a dinner party or just a Tuesday night, I promise it punches well above its weight.

Yes, you can use other white fish fillets!

You might also like these recipes: Mediterranean baked fish with bean puree, baked rainbow trout with garlic butter, easy baked salmon fillets, sheet pan baked crusted cod fillets. Find more halibut recipes here.

What You’ll Need

Here is what you’ll need for this Parmesan crusted baked halibut recipe. Find the full measurements in the recipe card below.

Leek and fennel base:

• Leeks — the white and pale green parts only, thinly sliced. Leeks mellow beautifully in the oven and add a gentle sweetness that pairs perfectly with the bold Parmesan crust. You can substitute thinly sliced onion if you can’t find leeks, though the flavor will be a little sharper.
• Fennel bulb — thinly sliced. It softens and sweetens as it bakes, with just a hint of anise that works really well alongside fish. If you’re not a fan of fennel, thinly sliced celery or even zucchini can work here.
• Olive oil and butter — to coat and help the vegetables soften without drying out. Sometimes I only use olive oil, but I do love the richness of butter.
• Salt and pepper — to season the base.

Halibut and Parmesan crust:

• Halibut fillets — firm, mild, and lean, halibut is ideal for this recipe because it holds the crust beautifully and bakes evenly. Each fillet is around 5–6 oz / 150–170 grams. Other white fish like cod, barramundi, snapper, or mahi mahi will also work well here.
• Parmesan — freshly shaved or grated is best for the most cohesive, golden crust. Pre-grated from a packet works but gives a slightly different (a little grainier) texture.
• Melted butter — helps bind the crust and gives it that gorgeous golden color.
• Fresh lemon juice — brightens everything up. About one lemon is all you need.
• Garlic — three cloves, minced. The garlic is what makes this crust so irresistible.
• Fresh flat-leaf parsley — adds freshness and a little herbaceous green to the crust. Dried parsley will do in a pinch, use about 1 teaspoon.
• Paprika — sweet or smoked both work, but go smoked if you have both — it adds such a lovely depth to the crust.
• Onion powder — rounds out the flavor of the crust without overpowering it.
• Salt and pepper — to season the crust mixture.

How To Make Baked Halibut With Parmesan Crust

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to bake halibut with Parmesan crust.

• Preheat your oven to 200°C / 400°F.
• Trim and thinly slice the leeks and fennel. Spread them out across the base of a large baking tray or dish, drizzle with olive oil, season with salt and pepper, and toss lightly to coat.
• Pat your halibut fillets dry with paper towel — this step really matters for getting the crust to stick properly. Season both sides lightly with salt and pepper, then lay the fillets on top of the leek and fennel base.
• In a small bowl, mix together the melted butter, lemon juice, minced garlic, parsley, paprika, onion powder, salt, pepper, and shaved parmesan until you have a thick, paste-like mixture. If it seems too thick to spread, add a tiny splash of water to loosen it slightly.
• Press the parmesan mixture evenly over the top of each fillet. Don’t be shy — you want a good thick layer. Scatter any leftover crust mixture over the vegetables.
• Bake for 12–15 minutes, until the fish is opaque and flakes easily with a fork at the thickest point. Start checking at 12 minutes — halibut can go from perfect to overdone quickly.
• Optional but highly recommended: switch to grill/broil for the last 1–2 minutes to get the parmesan crust truly golden and bubbling. Watch it carefully, it goes fast!
• Once the fish is out of the oven, if you’d like the leeks and fennel a little softer, remove the fish to a plate and pop the vegetables back in for another 5 minutes. Totally up to you.
• Garnish with fresh chives or parsley and serve immediately with lemon wedges.

Watch The Video

Recipe Tips

• Don’t skip patting the fish dry. It makes a real difference — dry fillets let the crust adhere better, and you’ll get a cleaner bake.
• Start checking at 12 minutes. Halibut is a lean fish and dries out quickly if overcooked. It’s done when the flesh is opaque and just starting to flake. A little translucency at the very thickest point is fine — carryover heat will finish it.
• The broiler step is optional but really worth it. That extra minute or two under the grill takes the crust from golden to genuinely crispy and bubbling — a completely different texture, and so good.
• Want the vegetables more caramelized? Remove the fish when it’s done, cover it loosely with foil, and return the leeks and fennel to the oven for 5–10 minutes. They’ll soften further and pick up some lovely golden edges.
• Fish swaps: This crust works beautifully on cod, barramundi, snapper, mahi mahi, or even salmon. Adjust baking time based on fillet thickness — thinner fillets will only need 10–12 minutes.
• Make it ahead: The Parmesan crust mixture can be made up to a day ahead and stored in the fridge. Just bring it to room temperature before spreading, so it’s easy to press onto the fish.
• Storage: Leftovers keep for up to 2 days in an airtight container in the fridge. Reheat gently in the oven at a low temperature, or enjoy cold in a salad or sandwich the next day. This isn’t a dish that freezes well.

Serving Suggestions

This baked halibut is substantial enough to be the star of the plate, and the leek and fennel base counts as your vegetables — so really, you just need something to round things out. Roasted potatoes are my favorite accompaniment here, whether that’s simply roasted, crushed with olive oil, or creamy mashed.

Rice, couscous, or quinoa are all great if you want something lighter or more grain-based. Spaghetti tossed in a little olive oil and garlic works brilliantly too — the crust has so much flavor it almost acts like a sauce.

For something fresh and green on the side, try a simple rocket and cucumber salad dressed with lemon and olive oil, or a ripe tomato salad with a drizzle of good balsamic. The brightness cuts through the richness of the crust beautifully.

If you’ve tried this parmesan crusted baked halibut or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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This endlessly useful yogurt chicken marinade recipe works wonders for all cuts of chicken, and is especially good for chicken breasts.

The flavors here are simple and bright, so this yogurt marinated chicken goes with just about anything. Yogurt does the heavy lifting, making the chicken tender, while lemon, mustard, and garlic bring a little zing.

Ever since we started making this, it’s been on repeat in our kitchen. It’s one of those low-effort, high-reward recipes that I love having in my back pocket! I usually use chicken breasts (as you’ll see in the photos), but thighs, drumsticks, or whatever you have will be delicious. If you’re loving the yogurt here, we use it in our Greek chicken marinade, too.

Key Ingredients

• Yogurt: Plain Greek yogurt is our go-to for this marinade. It helps the flavors cling to the chicken, tenderizes the meat, and keeps it juicy. Whole-milk yogurt works best, but low-fat works in a pinch.
• Lemon, Mustard, and Garlic: Fresh lemon juice and zest, Dijon mustard, and a little garlic keep our marinade punchy and bright. I use a microplane to finely grate the garlic, but mincing it is perfectly fine.
• Honey: A little bit of honey balances the lemon and helps the chicken get that gorgeous golden color as it cooks.
• Olive Oil, Salt, and Pepper: The olive oil helps the chicken to brown and a good amount of salt and pepper keeps everything well seasoned.

Find the full recipe with measurements below.

How to Make Yogurt Marinated Chicken

Tip 1: One hour is good, longer is better. You can marinate the chicken for up to 8 hours, but even just one hour will make a noticeable difference in juiciness and tenderness. If you are in a rush, we won’t judge if you marinate for less, just know you are missing out a little bit on the tenderizing.

Tip 2: Don’t discard the marinade. When you’re ready to cook, don’t discard that marinade! If you’re grilling, baste the chicken with more marinade as you flip it. If baking, spoon the marinade over the chicken before popping it in the oven. The chicken cooks long enough after this to cook the marinade, too.

We like to sear in a grill pan over medium-high heat for color, then finish in the oven at 375°F for perfectly cooked, juicy chicken. Before baking, pour the leftover marinade over the top.

Tip 3: Expect the honey to brown. The honey in the marinade helps the chicken brown nicely, but watch your heat. Look for the grill makes to turn a dark brown, but not black.

Serving Suggestions

This chicken is perfect for salads, wraps, or sandwiches. It’s also great on the side of roasted broccolini, roasted green beans, and quickly sautéed zucchini.

To lean more toward a Mediterranean vibe, try it with homemade pita, red pepper hummus, cucumbers, and a drizzle of tahini sauce. Or make a rice bowl, like this chickpea rice bowl, which would be amazing with some of this chicken diced and added to the top.

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This chicken tikka masala recipe guarantees juicy, tender, yogurt-marinated chicken simmered in a creamy, spiced tomato sauce that’s just so good. Spoon it over rice or scoop it up with naan. Either way, you’re in for a treat.

If you’re a fan of Indian curries or any kind of curry, this is your friendly nudge to add everything for this chicken tikka masala recipe to your shopping list right now. We love this one so much that we developed it to make enough for leftovers. Trust me, you’ll be glad you did.

Don’t let the ingredient list scare you! A lot of the same things go into both the marinade and the sauce, so it’s not as much as it looks. Plus, hands-on time is less than you’d expect. You can marinate the chicken the night before or just 20 minutes before you start cooking, whatever works for you! However you do it, you’ll end up with something delicious. For more like this, see our family’s favorite chicken curry or this butter chicken recipe!

Key Ingredients

• Chicken: I usually go with boneless, skinless thighs since they turn out so tender. If you only have chicken breast, that works too, but keep in mind that chicken thighs are much more forgiving when it comes to overcooking. If you use chicken breasts, slightly undercook them in the oven before finishing them in the sauce.
• Yogurt: Use plain yogurt for the marinade. I prefer a thick, full-fat yogurt like Icelandic or Greek. It helps tenderize the chicken and adds great flavor.
• Ginger, Garlic, and Onion: Both the marinade and the sauce use ginger and garlic, and you’ll need a generous amount of each. It really is worth it for the flavor. The onion goes in the sauce. Yellow or sweet onions work best.
• Spices: You’ll use many of the same spices in both the marinade and the sauce. Gather garam masala, curry powder (any basic kind is fine, just make sure it’s not extra spicy), cumin, sweet paprika, smoked paprika, and salt. This curry is mild as written, but you can add cayenne or hot chili powder for more heat. We’ve shared tips for this below the recipe.
• Lemon: Use the juice of one lemon (3 to 4 tablespoons) for the marinade.
• Ghee: This is used to cook the onions. Ghee is clarified butter. I usually buy it, but you can make your own. If you don’t have ghee, use a mild-flavored oil instead.
• Tomato Paste and Crushed Tomatoes: Tomato paste and canned tomatoes are the tomato components of our creamy tomato sauce. You’ll need a 15-ounce can of crushed tomatoes, but if your store only has larger cans, just use part of one. You can also blend a smaller can of whole or diced tomatoes.
• Broth and Cream: Use your favorite chicken broth, store-bought or homemade. Then, use heavy cream. Milk won’t work here because it can separate as the sauce cooks. Cream is definitely worth it.
• Cilantro: Optional, but lovely for serving.

Find the full recipe with measurements below.

How to Make Chicken Tikka Masala

Tip 1: Marinate the chicken. For the most flavorful, tender chicken, marinate chicken thighs in a mix of yogurt, ginger, garlic, and spices. Even just 20 minutes in our tikka masala marinade works wonders, but if you have extra time, let it hang out in the fridge for up to 8 hours. The longer, the better!

Tip 2: Make the curry sauce. Our tikka masala sauce comes together really easily. You’ll start with ghee (or oil) and cook the onions until sweet and soft, then add lots of flavor with fresh ginger, garlic, and many of the same spices you used for the chicken marinade. Once the spices are toasty, you can stir in tomato paste, which really benefits from a few minutes of stirring around in the pot.

Now pour in the crushed tomatoes, broth, and cream. Let it all come to a gentle simmer and bubble away until the sauce thickens up and smells amazing.

Tip 3: Bake the chicken in a hot oven. As the sauce simmers away, it’s time to bake the chicken. Traditionally, the chicken gets grilled or cooked in a tandoor for that smoky flavor, but at home, roasting in a super-hot oven does the trick. Let it cook until you see some golden brown spots. Broiling works too, but I’ve set off my fire alarm more than once, so roasting is my favorite method for this one.

Tip 4: Simmer the baked chicken in the sauce. Once your sauce is thickened and the chicken is cooked, bring them together. As you do, make sure that you pour in all the tasty juices from the baking sheet. Let everything simmer together for a few minutes so the flavors can really mingle, then you’re ready to serve.

Tip 5: Serving it. Spoon everything over fluffy rice (long-grain Basmati is my favorite for this!) and don’t forget some naan or flatbread for scooping up every last bit of sauce.

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Our family makes this ground turkey tacos recipe almost weekly! We all love it, and it takes less than 30 minutes. A true weeknight meal!

Like many of you, I’m always looking for fast weeknight meals that feel put together. These quick turkey tacos made with ground turkey are one of my go-tos. The taco seasoning is made with spices I always have in my pantry, so I don’t have to think twice when it’s time to make them.

The turkey cooks up in under 20 minutes. All that’s left is to warm some tortillas, pile on your favorite toppings, and dinner is ready. This is honestly one of the recipes we make the most. If you love tacos as much as we do, check out our ground beef tacos and pork tacos.

Key Ingredients

• Taco Seasoning: I know you can buy packets at the store, but I much prefer our taco spice blend below. You’ll combine chili powder, ground cumin, smoked paprika, garlic powder, oregano, and salt together. Another option is to use this homemade taco seasoning, which makes a larger batch and has a few optional ingredients for added flavor.
• Ground Turkey: I like to use ground turkey with at least 7% fat for these tacos. If you go with a leaner package, it can get a little dry. You can substitute ground chicken without any changes, and if you want to add veggies, see our taco meat recipe for tips.
• Tomato Paste and Stock: These make the taco mixture richer and more flavorful.  I like vegetable broth, tomato broth, or chicken stock. You only need ½ cup, so use whatever you have (water will work in a pinch, too).
• Tortillas: Use whatever tortillas you love best. Homemade tortillas are always a treat, and if you want to try making them, we have recipes for both corn tortillas and flour tortillas.
• Taco Toppings: These are your tacos, so go wild with your favorites! In our house, we switch it up between lettuce, cabbage, tomato, avocado (sliced or mashed), sour cream with a squeeze of lime, and pickled red onions. Cheese is always a hit, too.

Find the full recipe with measurements below.

How to Make Turkey Tacos

Tip 1: Make our homemade spice mix. If you’ve been around here for a while, you know we love our homemade taco seasoning. If you’re new, trust me. Skip the store-bought packets and mix up your own with chili powder, cumin, smoked paprika, garlic powder, dried oregano, and salt. It makes all the difference.

Tip 2: Brown the turkey. Let your ground turkey get a little color and a few crispy edges. I like to press the turkey down in the skillet and let it hang out for a minute before breaking it up. Sprinkle in your spice mix, then use a wooden spoon to break it up into crumbles. A heavy skillet (cast iron is my go-to) works wonders here. I do the same thing when I make our beef tacos.

Tip 3: Finish with tomato paste and stock. This is the secret to juicy, flavorful taco meat. Once your turkey is browned and crumbly, stir in a spoonful of tomato paste and a splash of stock. Let it bubble away for a minute or two, and you’re all set to build your tacos!

Tip 4: Warm your tortillas. My favorite way is to toast them one at a time over the gas burner until they’re soft with a few charred spots. If you don’t have a gas burner, just heat them in a hot pan until they’re warm and still soft. Stack them up and wrap in a clean dish towel until you’re ready to eat.

Serving Suggestions

I’m sure you already have favorite toppings for tacos, but here are a few more ideas from our kitchen. We love stuffing tortillas with all the toppings. The options are endless!Here are some of our go-tos:

For sides, we love rice and beans. Here are our recipes for Mexican rice, saffron rice, and cilantro lime rice. Plus, two recipes for beans: refried beans or these saucy black beans. And if you want dinner to feel like your favorite Tex-Mex restaurant, try homemade salsa with tortilla chips.

More Taco Recipes

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Shrimp is our weeknight hero. Whenever I’m stumped on what to make for dinner, I know I can count on these easy shrimp recipes. We make them on repeat, and they always come through.

I almost always toss a bag of frozen shrimp into my cart at the store. If there’s shrimp in the freezer, I know a quick, tasty dinner is just minutes away. These are our go-to shrimp recipes. They are simple, fast, and always delicious. From shrimp stir fry to shrimp pasta, there’s something here for everyone to love.

Whether you’ve got fresh shrimp or a trusty bag of frozen shrimp, you’re in good shape. I’ve also included our favorite tips after the recipes for thawing shrimp fast, so you can get dinner on the table even quicker.

Find all 18 recipes below! For more, see all of shrimp recipes or join our free newsletter and get our best seasonal recipes delivered straight to your inbox. Happy cooking!

Our Favorite Shrimp Recipes

Cilantro Lime Butter Shrimp

This delicious cilantro lime shrimp recipe is ready in less than 20 minutes and has easily become one of my family’s favorite shrimp recipes!

Garlic Shrimp Scampi

Our shrimp scampi recipe made with garlic, butter, white wine, and lemon feels fancy but is actually super quick and easy. It’s basically the best garlic butter shrimp you’ll ever make.

Chili Butter Head On Shrimp

This head on shrimp baked with butter and chili paste is incredibly delicious and super easy to make. You’ll have dinner ready in under 20 minutes!

The Best Cajun Shrimp

This cajun shrimp recipe is outrageously flavorful and easy! We cook the shrimp in a hot skillet, and then swirl in the most delicious garlic cajun butter.

Quick Shrimp Stir Fry

This shrimp stir fry recipe is fast, easy, and unbelievably delicious. Ready in 20 minutes with juicy shrimp, crisp veggies, and a crave-worthy homemade sauce.

Seriously Good Pickled Shrimp

This tangy, herby, lemony pickled shrimp recipe is so good you’ll want to make a double batch!

Tomato Shrimp Pasta

This tomato shrimp pasta recipe is incredibly easy, light, and comes together in the time it takes the pasta to cook.

Seriously Good Shrimp Carbonara

I’m excited to share this delicious shrimp carbonara recipe which features perfectly cooked shrimp tossed with spaghetti in a silky sauce.

The Best Shrimp Salad

This is my favorite shrimp salad recipe. It’s absolutely delicious, thanks to perfectly cooked shrimp, fresh dill, and an out of this world homemade dressing.

Perfect Bang Bang Shrimp

This Bang Bang shrimp recipe with light, crispy fried shrimp tossed in the easiest homemade Bang Bang sauce makes us so happy. Crispy, creamy, a little sweet, and just the right amount of heat.

Easy Shrimp Cocktail

Our favorite shrimp cocktail recipe skips poaching or boiling and roasts the shrimp instead. It’s easy to make and guarantees juicy, tender shrimp every time.

Bacon-Wrapped Shrimp

This bacon-wrapped shrimp recipe is my go-to party appetizer. The spicy maple glaze, combined with a few simple tricks, makes them completely irresistible.

Shrimp Burgers with Lime Slaw

This shrimp burger recipe with garlic and ginger is a total win in our house. They’re juicy, a bit sweet from the shrimp, and perfect with our creamy lime slaw.

Sesame Ginger Shrimp Marinade

This shrimp marinade recipe is perfect for grilling or roasting! Ginger, garlic, fish sauce, sesame oil, and honey combine for a delicious, sweet, sticky glaze.

Easy Shrimp Ceviche

Our favorite shrimp ceviche recipe combines lightly poached shrimp with lime juice, lemon juice, and avocado. It’s fresh, healthy, and delicious.

The Best Homemade Fajitas

This fajita recipe is truly restaurant-worthy. The secret is cooking the steak, chicken, and shrimp all in one skillet, which builds incredible flavor.

Chile Shrimp Tacos with Slaw

Here are my new favorite shrimp tacos! There’s tender shrimp cooked with the perfect blend of spices and butter, mashed avocado, and a quick and crunchy slaw

Pesto Soba Noodles with Shrimp

You will love this quick and fresh soba noodles recipe with basil pesto, shrimp, and cucumber. Made in under 25 minutes!

How to Thaw Shrimp Quickly

If you are like us, you probably have a bag of frozen shrimp in the freezer. This is how we quickly thaw them:

• Option 1 (the quickest): Add your frozen shrimp to a bowl without a bag, then cover them with cold water (cold is important, don’t use warm or hot). They should take 15 to 20 minutes to thaw. Make sure you change the water a few times (keep it cold) and move the shrimp around occasionally to help them thaw. Note: Don’t leave your shrimp in water for much longer than 30 minutes, as their texture may start to degrade.
• Option 2: Place the shrimp into a sealed plastic bag (like a ziplock bag), but squeeze out as much air as you can. Fully submerge the bag of shrimp in a large bowl of cold water, flipping the bag a few times, and changing the water every 30 minutes until the shrimp have thawed.

For more cooking inspiration, join our free newsletter and get our best seasonal recipes delivered straight to your inbox. Click here to join. Happy cooking!

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