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Tag: Shrimp

Shrimp Poke Bowl
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: ℹ️ 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.

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Pan-fried garlic soy butter shrimp over sushi rice with mango, avocado, edamame, and cucumber, all finished with a creamy sriracha lime mayo. A delicious shrimp poke bowl ready in 30 minutes. The recipe below is for two bowls, but can be stretched to 3 servings. Find step-by-step photos and more recipe tips above.

For the garlic soy butter shrimp:

For the sriracha lime mayo:

Cook the rice. Rinse under cold water until the water runs clear. Cook according to packet instructions with ½ teaspoon salt. Once done, fluff with a fork and set aside.

Make the sriracha lime mayo. Whisk together the mayonnaise, sriracha, lime juice, and honey in a small bowl. Add a teaspoon of water if needed to thin it to a drizzleable consistency. Taste and adjust seasoning. Set aside.

Prep the toppings. Dice the mango and avocado, thinly slice the cucumber and green onions, and thaw the edamame. Toast sesame seeds in a dry pan over medium heat for 1–2 minutes until golden, stirring occasionally. Have everything ready before you cook the shrimp.

Cook the shrimp. Pat shrimp very dry with paper towels and season lightly with salt and pepper. Heat a large skillet over medium-high heat and add the neutral oil. Add shrimp in a single layer (cook in batches if needed) and cook for 1–2 minutes per side until pink and cooked through.

Add the sauce. Reduce heat to medium. Add butter, garlic, soy sauce, sesame oil, and sriracha to the pan. Toss shrimp through the sauce and cook for a further 60 seconds, stirring, until glossy and fragrant. Remove from heat immediately.

Assemble. Divide rice between two bowls. Arrange mango, avocado, edamame, and cucumber around the bowl. Top with garlic butter shrimp. Drizzle generously with sriracha lime mayo and finish with green onions, toasted sesame seeds, and any optional extras.

Important Ingredient Tips: Kewpie mayo is highly recommended for the sriracha lime mayo — it’s creamier and slightly sweeter than regular mayo and makes the sauce noticeably better. Find it at Asian grocery stores or the international aisle of most supermarkets. Light mayo or regular mayo can be substituted. For the shrimp, frozen is completely fine; thaw and pat dry thoroughly before cooking for the best sear.
Key Recipe Tips: Pat shrimp completely dry before cooking — this is the most important step for a good sear. Don’t overcrowd the pan; cook in batches if needed. Pull the shrimp off the heat as soon as the sauce is glossy, as they continue cooking from residual heat.
Storage Tips: Store all components separately in airtight containers in the fridge for up to 2 days. The sriracha lime mayo keeps for up to 1 week refrigerated. Add avocado fresh when serving — it doesn’t store well once cut.
Make-Ahead Tips: The rice can be cooked ahead and kept in the fridge for up to 3 days. The sriracha lime mayo can be made up to a week in advance. Prep all toppings (except avocado) the day before and store in separate containers. Cook the shrimp fresh when ready to serve for best texture.
FAQs:
Can I use frozen shrimp? Yes, absolutely. Thaw them in the fridge overnight or under cold running water, then pat completely dry before cooking. Frozen shrimp work just as well as fresh here.
Can I make this ahead? The components store well separately, so this is a great meal prep option. Cook the shrimp fresh for best results — they only take about 5 minutes.
What can I substitute for mango? Pineapple works really well as a tropical alternative. Or skip the fruit entirely and add extra cucumber, radishes, or shredded cabbage for crunch.
Is this recipe spicy? The shrimp have a mild background heat, and the mayo has a medium kick. You can easily adjust both up or down by changing the amount of sriracha.
Can I make this gluten-free? Yes — simply swap the soy sauce for tamari. Everything else in the recipe is naturally gluten-free.
Can I substitute the shrimp? Salmon works beautifully in this bowl with the same garlic butter sauce. Tofu is also a great option — marinate and pan-fry it in the same sauce until crispy.

Calories: 614kcal | Carbohydrates: 78g | Protein: 23g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 131mg | Sodium: 1700mg | Potassium: 857mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1269IU | Vitamin C: 42mg | Calcium: 125mg | Iron: 5mg

Keywords: shrimp poke bowl, shrimp poke, garlic butter shrimp bowl, Hawaiian shrimp bowl, spicy sriracha mayo bowl, 30-minute dinner, healthy rice bowl
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June 9, 2026
18 Easy Shrimp Recipes for Busy Weeknights
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!
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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May 31, 2026
Perfect Bang Bang Shrimp Recipe
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.

We first fell for Bang Bang shrimp at Bonefish Grill, and it was love at first bite. Ever since, I’ve wanted to make our own version at home, and I’m so excited to finally share it with you!

We start by marinating the shrimp, then coat them in a light batter and fry until perfectly crisp. After that, we toss them in our homemade Bang Bang sauce. Ever since we got this recipe just right, Adam asks for it all the time! I think it’s officially one of his favorites.

Key Ingredients
- Shrimp: Use fresh, high-quality large or extra-large shrimp. If using frozen shrimp, thaw them overnight in the refrigerator, then pat them dry with paper towels before marinating (or use my tips below for quick thawing).
- Buttermilk: Before dredging and frying the shrimp, we marinate them in a mixture of buttermilk and salt (only 15 minutes). This adds flavor and plumps them up, making them juicy when cooked.
- Cornstarch and Flour: The best Bang Bang shrimp has a delicate batter (nothing heavy or made with breadcrumbs). After marinating the shrimp, you’ll dredge them in a mix of cornstarch and flour. The cornstarch in our recipe keeps the batter super light.
- Spices: These are mixed with the cornstarch and flour. You’ll need garlic powder, onion powder, and pepper.
- Bang Bang Shrimp Sauce: I’ve shared our recipe below. It combines mayonnaise, Thai sweet chili sauce, sriracha, lime juice (our secret for the best sauce), and honey.
- Oil: The shrimp are fried in this recipe, so you will need a good-quality frying oil. We like peanut oil or vegetable oil. I know some of you will wonder if you can skip frying and bake these shrimp instead. You can, but not with the batter we provide in our recipe below. Check our tips below the recipe.
Find the full recipe with measurements below.

How to Make Bang Bang Shrimp

Tip 1: Marinate the shrimp. The marinade is simple but so effective. Buttermilk and salt make the shrimp extra flavorful and plump, so they’re juicy and snappy when cooked.

Tip 2: Homemade sauce is better. Our easy sauce comes together in just a few minutes. Just stir everything together in a bowl. It keeps for a week in the fridge, so don’t forget to save any leftovers! (We have more ideas for using it in our recipe for Bang Bang sauce.)

Tip 3: Frying the shrimp. I use a Fry Daddy, which is inexpensive and makes frying at home a little easier (we don’t fry that much, but I still find it a worthwhile buy for the times when we do). That said, a deep pot works really well, too. Keep the following in mind when frying these shrimp:
- Use enough oil! You want the oil deep enough so the shrimp float and don’t touch the bottom, but not so much that it gets close to the rim of your pot. A deep pot is your friend here.
- Get your oil temperature right! I aim for 350°F (the Fry Daddy runs a little hotter, but that’s fine). A thermometer is super helpful here.
- Drain your shrimp well! You don’t want them too wet before they hit the oil. After draining, quickly dredge them in the flour, cornstarch, and spice mix. I like to dredge in batches (just enough for what I’m frying right away).
- Once the shrimp are fried, move them to paper towels to drain. Serve them while they’re still hot and crispy!
Tip 4: Adding the sauce. We want to keep the shrimp nice and crispy, so add your sauce only when you are ready to serve. I add just enough to coat the shrimp without weighing it down. You can always add some dipping sauce on the side, too!

Serving Suggestions

Very often, in restaurants, these are served as an appetizer, but at home, we turn them into dinner. You can make Bang Bang shrimp tacos (coming soon), or serve these shrimp with something cool and crisp. I love this cilantro-lime slaw, or the lime slaw used for our shrimp burgers. Rice (try saffron rice or cilantro lime rice), roasted cabbage, or roasted potatoes are great options, too.

More Shrimp Recipes
Perfect Bang Bang Shrimp

PREP
20 mins

COOK
10 mins

TOTAL
30 mins

These Bang Bang shrimp are hard to stop eating. Perfectly crispy, with a delicious homemade sweet-and-spicy sauce. These are fried, but we have provided tips for baking the shrimp below the recipe.

4 Servings

You Will Need

For the Shrimp

1 pound shrimp, large or extra-large, peeled, deveined, with tails removed

1 cup well-shaken buttermilk (227 g)

¾ teaspoon fine sea salt

½ cup cornstarch (60 g)

½ cup all-purpose flour (65 g)

1 teaspoon garlic powder

1 teaspoon onion powder

⅛ teaspoon fresh ground pepper

Peanut oil or vegetable oil for frying

2 green onions, thinly sliced, for serving

1 teaspoon toasted sesame seeds, for serving

For the Sauce

½ cup mayonnaise (113 g)

¼ cup Thai sweet chili sauce, like Mae Ploy (95 g)

1 ½ tablespoons Sriracha

1 tablespoon lime juice

1 teaspoon honey

Directions

1Marinate the shrimp: Combine the shrimp with the buttermilk and salt in a large bowl, then let it sit on the counter for 15 minutes.

2Make the sauce: In a small bowl, stir together the mayonnaise, sweet chili sauce, sriracha, lime juice, and honey. Set aside (or refrigerate for up to one week).

3Make breading: In a wide, shallow bowl, whisk together the cornstarch, flour, garlic powder, onion powder, and pepper.

4Prepare the oil: Use a medium, deep saucepan or Fry Daddy (see tips below). Fill it with enough oil so the shrimp are submerged without resting on the bottom. Also, make sure that there is ample space to fry them without the oil rising too close to the top. Heat the oil to 350°F (175°C) as registered on an instant-read thermometer.

5Cook the shrimp: Drain the shrimp, then, working in batches, toss them into the dredge and toss until lightly coated. Carefully place the shrimp into the hot oil and fry for 2 to 3 minutes, or until golden and crisp. Transfer the fried shrimp to a paper-towel-lined plate.

6To finish: When ready to serve, toss the shrimp with just enough of the sauce to coat, then serve with green onions and sesame seeds scattered over the top.

Adam and Joanne’s Tips

Storing: Keep the sauce in an airtight container or jar in the fridge for up to a week. Stir well before using. The fried shrimp will not stay crisp, but lasts up to 3 days in the fridge.

Healthier sauce: Substitute the mayonnaise for plain thick yogurt like Icelandic or Greek yogurt. I prefer less tangy options.

Quickly thaw shrimp: 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.

Frying: We have a Fry Daddy, which makes frying at home a little easier. It’s not very expensive and sold online (we purchased ours on Amazon).

Baked shrimp: You can’t bake these shrimp with the batter above, but you can still get great flavor. Just mix 1/4 teaspoon each of salt, pepper, garlic powder, and onion powder. Toss the shrimp with a little oil and the spice mix, spread them on a baking sheet, and bake until plump and opaque. Toss with the Bang Bang sauce. You can also cook them in a skillet.

The nutrition facts provided are estimates. We assumed 4 tablespoons of sauce. We left the oil out as it is difficult for us to determine the nutrition facts of fried foods.

Nutrition Per Serving
Calories
341
/
Fat
10g
/
Saturated Fat
2.4g
/
Cholesterol
193.2mg
/
Sodium
820.5mg
/
Carbohydrate
35.3g
/
Fiber
0.9g
/
Total Sugars
7.2g
/
Protein
26.8g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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May 30, 2026
Easy Poached Shrimp Recipe
How to poach shrimp! Our gentle poaching method guarantees perfectly cooked and flavorful poached shrimp.

If you have never poached shrimp before, it’s time to start! This quick and easy method is one of my favorite ways to cook shrimp. I use it to cook the shrimp for my favorite shrimp salad, add them to salads, make shrimp cocktail, and more!

Our method for poaching shrimp is very similar to poaching salmon, chicken, and eggs. You’ll prepare a flavorful poaching liquid with simple ingredients, and then gently poach the shrimp to perfection.

Key Ingredients

Shrimp: In my photos, I’ve poached large shrimp, which take about 3 minutes, but I have included a suggested cooking time below for other shrimp sizes.

Water: We use a large pot filled with 8 cups of water to poach shrimp.

Lemon: For fresh flavor, cut a lemon in half and toss it into the poaching liquid.

Garlic: I love a hint of garlic. Add 2 peeled and gently smashed cloves to the poaching liquid.

Bay leaf: Classic with shrimp and add a lovely herbal aroma to the liquid.

Salt, pepper, and Cajun seasoning: I season the water really well so that my shrimp are perfectly seasoned when they come out of the poaching liquid. I love salt, pepper, and some homemade Cajun seasoning.

Find the full recipe with measurements below.

Recommended Cooking Times

The number of shrimp per pound typically indicates shrimp sizes. Here’s a list of standard shrimp sizes and their corresponding count per pound. Please note that these are estimated cooking times; see our tips for telling when the shrimp are ready to come out of the poaching liquid below.

Small shrimp (71-90 per pound): 1 to 2 minutes

Medium shrimp (41-50 per pound): 2 to 3 minutes

Large shrimp (31-40 per pound): 3 minutes

Jumbo shrimp (21-25 per pound): 4 to 5 minutes

Colossal shrimp (16-20 per pound): 5 to 6 minutes

Super Colossal shrimp (8 to 12 per pound): 6 to 7 minutes

How to tell when the shrimp are done: Shrimp turn from translucent to opaque when cooked. As they cook, many varieties change from a grayish or bluish-gray color to a pink or orange hue. They also curl into a loose “C” shape, while overcooked shrimp take on a “O” shape. They should also feel firm and springy to the touch. If the shrimp is still floppy, it needs more cooking time.

If you still aren’t sure, take a shrimp out and cut into it to test it. Leave the shrimp in the poaching liquid for 20 to 30 seconds if it seems undercooked.

More Shrimp Recipes

Easy Poached Shrimp

PREP
5 mins

COOK
5 mins

TOTAL
10 mins

How to poach shrimp so they turn out perfectly cooked and flavorful. Cooking times will vary depending on the size of your shrimp. The recipe below assumes large shrimp, but we have provided guidance for other sizes of shrimp in the article above.

Keep in mind that our poaching liquid recipe can accommodate multiple pounds of shrimp, but we recommend cooking 1 pound at a time.

Makes 1 pound

You Will Need

1 pound large shrimp (31-40 per pound), see notes for cooking more than one pound

2 quarts water

1 lemon, cut in half

2 cloves garlic, peeled and lightly crushed

1 bay leaf

3 twists pepper grinder

1 ½ tablespoons salt

1/2 teaspoon Cajun seasoning, optional

Directions

1Prepare shrimp: Depending on your serving preferences, you can choose to peel the shrimp or leave the shells intact. For salads, we peel and devein the shrimp before poaching. For a shrimp cocktail, you may want to peel and devein the shrimp while leaving the tails on.

2Prepare poaching liquid: Add 2 quarts of water to a large pot and place it on the stove over high heat. Squeeze a little lemon juice into the water and drop the lemon halves into the pot. Add the garlic, bay leaf, pepper, salt, and Cajun seasoning. Bring the liquid to a rolling boil.

3Poach the shrimp: Once the water reaches a rolling boil, remove the pot from the heat and immediately submerge the shrimp into the hot water. Use a timer to set the recommended cooking time: 2 to 3 minutes for medium shrimp, 3 minutes for large shrimp, and 4 to 5 minutes for jumbo shrimp. Shrimp turn from translucent to opaque when cooked. They should also feel firm and springy to the touch. If the shrimp is still floppy, it needs more cooking time.

4Using tongs or a slotted spoon, carefully transfer the cooked shrimp to a plate. Allow them to cool by placing them in the refrigerator or plunge them into a prepared ice-water bath.

5If you plan to poach another batch of shrimp, make sure the poaching liquid returns to a rolling boil before adding the second batch.

Adam and Joanne’s Tips

More than 1 pound of shrimp: Our poaching liquid recipe can accommodate multiple pounds of shrimp, but we recommend cooking 1 pound at a time. If you plan to poach more than one pound of shrimp, after poaching the first batch, ensure the poaching liquid returns to a rolling boil before removing the pot from the heat and adding the second batch of shrimp.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 pound shrimp
/
Calories
112
/
Total Fat
0.3g
/
Saturated Fat
0.1g
/
Cholesterol
214.2mg
/
Sodium
125.8mg
/
Carbohydrate
0.2g
/
Dietary Fiber
0g
/
Total Sugars
0g
/
Protein
27.2g

AUTHOR:

Joanne Gallagher
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May 27, 2026
Shrimp Burger Recipe 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.

We’ve been dreaming up this shrimp burger for a while now, and I am so happy to be able to finally share it with you. The secret is raw shrimp, egg white, and a little cornstarch. The egg white and cornstarch hold the patties together while keeping the burgers light.

I highly recommend topping your burger with our creamy lime slaw (recipe below) and a bit of spicy mayo, which makes a great burger sauce.

Key Ingredients
- Shrimp: You really taste the shrimp in this burger recipe, so use shrimp you love. We particularly enjoy Patagonian pink shrimp, which cooks up to be firm and sweet. I use them for our shrimp salad, and I’m always happy I did. I also mostly buy frozen shrimp, thaw them overnight in the fridge, and then use them the next day. You can also quickly thaw them in a bowl under cold (not warm) running water. They’ll be thawed in a few minutes.
- Garlic, Ginger, and Green Onions: These burgers are inspired by Asian shrimp dishes, so we mix in fresh garlic, ginger, and lots of green onions. I mince the garlic, finely grate the ginger (though pre-grated frozen ginger works great), and then mince the green onion by hand.
- Egg White and Cornstarch: Flour and breadcrumbs overpower the shrimp’s flavor, so to bind the mixture into patties, we use one egg white and a good amount of cornstarch. It works like a charm.
- Salt, Sugar, and Tamari: To season them nicely, mix in a little salt, sugar, and low-sodium tamari (or use shoyu or soy sauce). You don’t use much of any of it, but they make a big difference in flavor.
- Burger Sauce: Stick to toasted buns and a little plain mayo, or we love our homemade spicy mayo for these burgers. Another idea is to skip the sauce shared below and use Bang Bang sauce instead (it’s sweet, spicy, and creamy).
- Slaw: These sweet shrimp patties pair perfectly with something cool and crunchy, so we put together a simple coleslaw to serve with them. It’s cabbage, green onion (yes, more!), salt, pepper, lime juice, and mayo. The black pepper really makes this slaw, so feel free to add more than what we recommend in the recipe below. For a mayo-free version, we also love this cilantro lime slaw.
How to Make Shrimp Burgers

Tip 1: Preparing your shrimp. It’s the most hands-on part of this recipe, but honestly, it’s not hard at all.
- First, I toss the shrimp with a bit of salt, let it sit for a minute, then rinse, drain, and pat very dry. I use this trick a lot, like in our shrimp stir fry. It plumps up the shrimp and makes them taste cleaner in the end.
- Next, I finely mince about three-quarters of the shrimp. You can do this by hand or in a food processor. Then, chop the remaining shrimp a little chunkier for some nice texture in the patties.
Tip 2: Making the burger mix. Before adding your chopped shrimp, stir all the burger mix ingredients together until smooth (salt, sugar, tamari, garlic, ginger, green onions, egg white, and cornstarch). Then fold in the chopped shrimp.

Tip 3: Refrigerate the burger mix for 30 minutes. The mixture will be sticky and a little loose, so to help it firm up a bit and allow the cornstarch time to absorb the moisture, pop it into the fridge for half an hour.

While it chills, you can make your sauce and slaw (both are simple and just need a quick mix).

Tip 4: Sear the shrimp patties on both sides first. To get a little color, form the mixture into four balls (don’t worry if they’re not perfect or if things get a little sticky). Then, place each ball into a bit of oil in a skillet, gently press them into patties, and sear both sides until they get a little color.

Tip 5: Finish in the oven. Once both sides are golden, I move the patties to a baking sheet and let them finish in the oven for about 10 to 12 minutes, so they cook through in the middle.

Serving Suggestions

These burgers, simply topped with slaw, are excellent all by themselves, but you can always add something on the side. Oven-baked French fries or sweet potato fries are classic (don’t forget the fry sauce). They are also great with sautéed broccoli, garlic ginger spicy edamame, or pickles.

More of Our Favorite Shrimp Recipes
Shrimp Burgers with Lime Slaw

PREP
45 mins

COOK
20 mins

TOTAL
1 hr 5 mins

These shrimp burgers are a favorite around here! When I’m craving shrimp but want to mix things up, this is what I make. They’re sweet, full of real shrimp flavor, and you get just the right amount of garlic and ginger. Pile them onto a bun with a little spicy mayo and our quick lime slaw, and you’ve got dinner sorted.

4 Servings

You Will Need

For the burgers

1 pound large shrimp, peeled with tails removed (450g)

½ teaspoon fine sea salt

1 teaspoon sugar

1 teaspoon low-sodium tamari or soy sauce

2 garlic cloves, minced

1 ½ teaspoons finely grated fresh ginger, from a thumb-sized piece

3 green onions, trimmed and minced

1 large egg white

2 tablespoons cornstarch

4 burger buns, split and toasted

1 batch spicy mayo, optional

For creamy lime slaw

4 cups thinly sliced cabbage

5 green onions, trimmed and thinly sliced

½ teaspoon fine sea salt

¼ teaspoon fresh ground black pepper, or more to taste

Juice of one lime

2 tablespoons mayonnaise

Directions

1Prepare the shrimp: Place the shrimp in a colander and toss with ¼ teaspoon salt. Let sit for 1 minute, then rinse and pat very dry with paper towels.

2Make burger base: In a large mixing bowl, add the remaining ¼ teaspoon salt, sugar, tamari, garlic, ginger, green onions, egg white, and cornstarch. Whisk until smooth. Set aside.

3Chop the shrimp: Place about three-quarters of the shrimp into the bowl of a food processor, then pulse until chopped into small bits (around 5 short pulses should do it). Scrape into the mixing bowl. Then chop the remaining shrimp by hand into slightly larger pieces, about ¼ inches. Add them to the rest of the shrimp in the mixing bowl. Alternatively, finely mince three-quarters of the shrimp by hand, then chop the remaining shrimp into slightly larger pieces.

4Mix and refrigerate: Mix the burger mix and shrimp well. It should be sticky; if it is not, add ½ to 1 teaspoon more cornstarch. Refrigerate the mixture for 30 minutes.

5Make the slaw: In another mixing bowl, toss the cabbage, green onions, salt, and pepper together. Add the lime juice (from 1 lime) and the mayonnaise, then mix well. Set aside.

6Prep the oven: Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.

7Cook the burgers: Place a wide skillet over medium heat. Then drizzle with olive oil. Form the sticky shrimp mixture into 4 equal-sized balls, each around 4 ½ ounces (since the mix is soft, your balls won’t look perfect). Place each ball into the preheated skillet, then gently press into patties about ¾ inch thick. Sear on both sides, being gentle when flipping, then transfer to the prepared baking sheet and bake for 10 to 12 minutes, or until the center is fully cooked.

8Assemble burgers: Spread some sauce on both halves of the buns. Place a shrimp patty on the bottom bun, then top with some slaw. Top with the remaining half of the bun and enjoy.

Adam and Joanne’s Tips

Storing: Keep leftover shrimp burger patties in an airtight container in the fridge for 2 to 3 days. Reheat either in a skillet or the oven.

Shrimp: You really do taste the shrimp in these burgers, so choose high-quality shrimp. When we can find them, we love Patagonian pink shrimp for their sweetness, but use what you love.

The nutrition facts provided are estimates. We included the patty, slaw, and bun. No extra sauce.

Nutrition Per Serving
Serving Size
1 burger with slaw (no spicy mayo)
/
Calories
312
/
Total Fat
7.5g
/
Saturated Fat
1.5g
/
Cholesterol
185.4mg
/
Sodium
1050.6mg
/
Carbohydrate
33.2g
/
Dietary Fiber
3.8g
/
Total Sugars
9.2g
/
Protein
29.4g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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May 26, 2026
Easy Shrimp and Grits Recipe
This shrimp and grits recipe is the best we’ve made! It is incredibly flavorful, the grits are outrageously creamy, and the shrimp sauce is out of this world.

This shrimp and grits recipe comes from our good friend Richard, who grew up in the South and has worked in Southern kitchens for most of his career. The moment I tasted his shrimp and grits, I fell in love and knew we needed to share it with you!

Richard’s grits are perfectly creamy (readers call them the best ever!), and the shrimp sauce is unbelievably delicious, made with garlic, bacon, and fresh tomatoes. I can’t wait for you to try this incredible recipe!

Key Ingredients
- Shrimp: I use large or extra-large shrimp in this recipe, but medium shrimp are okay (they will just take less time to cook in the sauce). If you have frozen shrimp, thaw them in the refrigerator overnight and pat them dry before using them in the recipe.
- Bacon: I love the smoky flavor bacon adds to our shrimp sauce. We cook it first to render the fat and then use that fat to cook the rest of the sauce ingredients. It’s delicious!
- Green onions and garlic: These are the aromatics in our sauce, which add flavor and texture. You’ll use the white and light green parts of the green onion in the sauce, and then you can slice and sprinkle the green parts on top of it for serving.
- Tomatoes: Fresh chopped tomatoes keep our shrimp sauce light and delicious (I love them). You can use canned diced tomatoes if needed, but I highly recommend fresh tomatoes for this recipe.
- Creole seasoning: Store-bought Creole seasoning works nicely in this recipe. I’ve also used our homemade Cajun seasoning, and I loved it. Creole seasoning is usually more herbal than Cajun seasoning, but both are lovely in this recipe.
- White wine: A splash of wine brings our sauce together. Any dry white wine will do. You can substitute a light chicken broth or veggie broth.
- Grits: We use our favorite grits recipe for the base of our shrimp sauce. We make it with stone-ground grits, stock, butter, cream, salt, and pepper. The recipe is included below.
Find the full recipe with measurements below.

How to Make Shrimp and Grits

Tip 1: Make the grits. To make the grits for shrimp and grits, bring the stock to a boil, then stream in the grits while whisking. After 2 minutes, turn the heat to low, whisk in the butter, cream, salt, and pepper, and cook until thick and creamy.

Depending on the brand, cooking grits takes 20 to 40 minutes. I use Bob’s Red Mill grits in the video, which take closer to 20 minutes.

Tip 2: Make the shrimp sauce. For the shrimp sauce, you’ll need a wide skillet. We will build all the flavors right in there.
1. Cook the bacon until crisp, then remove it and leave the bacon fat in the skillet. We’ll use that to cook the rest of the sauce ingredients (yum).
2. Stir in garlic and green onion, then add flour, which will help thicken our sauce later.
3. Add a splash of white wine, then add Creole seasoning, tomatoes, and any juices collected on the cutting board.
4. Cook the tomatoes for 10 to 15 minutes or until they become a sauce. Season with salt and pepper, then add your shrimp and let them gently poach in the sauce (poached shrimp turn out perfectly cooked and tender).
Tip 3: Serve it. Serve the shrimp, with plenty of the sauce, over your grits, and garnish with the reserved cooked bacon and sliced green onion. Delicious!

Serving Suggestions

Shrimp and grits do well as a stand-alone dish, but you can always add a few more dishes to the table. I love adding some vegetables. Try collard greens, sautéed spinach, my favorite corn salad, or fried cabbage.

A fresh salad is nice, too. Toss your favorite salad ingredients into a bowl, and then top with balsamic vinaigrette, honey mustard dressing, or homemade ranch. And, homemade cornbread, fluffy biscuits, or these cheese drop biscuits are also lovely for sopping up any leftover sauce.

More Favorite Shrimp Recipes
Easy Shrimp and Grits

PREP
20 mins

COOK
20 mins

TOTAL
40 mins

I love this incredible shrimp and grits recipe with super creamy grits, smoky bacon, fresh tomato, and perfectly cooked shrimp. It’s hard not to go back for more of this classic Southern dish.

Serves 4

Watch Us Make the Recipe

You Will Need

Shrimp Sauce

1 pound large shrimp, peeled, deveined, and the tails removed (450g)

5 slices thick-cut bacon, chopped small (lardons)

1 bunch green onions, sliced, greens and whites separated

3 cloves garlic, sliced thin

1 heaping teaspoon flour

2 cups chopped tomatoes, 2 large tomatoes (400g)

1 ¼ teaspoon Creole seasoning or Cajun seasoning, see notes for adjusting for spice level

2 tablespoons white wine or chicken stock

¼ teaspoon fine sea salt

Pinch fresh ground black pepper

1 tablespoon butter

Creamy Grits

1 cup stone-ground grits (165g)

4 cups chicken or vegetable stock, try homemade chicken stock or veggie stock (945ml)

4 tablespoons butter (55g)

¼ cup cream (60ml)

¾ teaspoon fine sea salt

¼ teaspoon fresh ground black pepper

Directions

How to Make Grits

1Bring the stock to a boil in a medium saucepan over medium heat. Stir in the grits, then keep whisking for 2 minutes to avoid clumping. When they begin to thicken, reduce the heat to a low simmer (helps to prevent splattering). Whisk in the butter, cream, salt, and pepper.

2Continue to cook at a very low simmer until thickened, whisking occasionally. Expect a cooking time of around 20 minutes, depending on the brand and how coarsely your grits are ground (see tips). Continue simmering on low if they need to thicken further. The longer you keep them on the heat, the more they thicken.

Make the Shrimp Sauce

1While the grits cook, prepare the shrimp and sauce. In a large skillet over medium heat, cook the bacon until crispy. Use a slotted spoon to remove them, and place them onto a paper towel. Keep the bacon fat in the skillet.

2Add the garlic and sliced whites of the green onions to the hot bacon fat. Cook for 2 to 3 minutes or until it becomes fragrant.

3Stir in the flour and mix it well to remove any lumps, then immediately add the wine and stir until smooth.

4Add the tomatoes, with any juices, and the Creole seasoning. Cook over medium-low heat until the tomatoes break down and you have a more uniform sauce, 10 to 15 minutes.

5Season the sauce with salt and pepper and melt in the butter. When the butter melts, add the shrimp, spacing them evenly and gently pushing down into the sauce. Poach the shrimp until opaque, 3 to 5 minutes. Serve the shrimp with the sauce over grits and top with bacon and reserved sliced green onion.

Adam and Joanne’s Tips

Seasoning: Creole and Cajun seasonings can vary in spice level. Give yours a taste and adjust the amount you add to the sauce for your preferred heat. Our homemade Cajun seasoning offers a sweet and balanced heat. Store-bought Creole seasonings tend to be more savory.

Grits cook time varies by brand: We used Bob’s Red Mill in the photos and video, and they took 20 minutes. Larger ground grits, like Anson Mills will need longer to cook, same with Marsh Hen Mill, formerly Geechie Boy Mill. Watch for them to be cooked and tender with some structure left, if they are mushy, you’ve cooked them too long.

Cheese grits: Stir 1/2 cup to 1 cup cheddar cheese into the grits just before serving.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
527
/
Total Fat
24.8g
/
Saturated Fat
13.1g
/
Cholesterol
243.3mg
/
Sodium
1039.2mg
/
Carbohydrate
39.2g
/
Dietary Fiber
1.7g
/
Total Sugars
2.8g
/
Protein
37.2g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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May 21, 2026
Chili Lime Shrimp Wonton Cups Recipe
These chili lime shrimp wonton cups are the perfect party appetizer! We bake wonton wrappers in the oven until crisp, fill them with arugula and lime sour cream, and then top them with a big juicy chili lime baked shrimp.

These easy wonton cups are like mini shrimp tacos. The shrimp are spiced with chili powder, the lime brightens everything up, and the arugula keeps the whole thing fresh. So many of our readers have made these for parties with great success!

You can even make the baked wonton cups in advance and then assemble them with the arugula, sour cream, and shrimp just before serving. If you love the idea of wonton cups, try our mini fish taco wonton cups or these smoked salmon wonton cups with cucumber and dill!

Key Ingredients
- Wonton Wrappers: I love using wonton wrappers to make little cups for our shrimp filling. They are really easy to make and keep for a while when stored in an airtight container. I use a mini muffin tin to make the cup shape and lightly season them with olive oil and salt.
- Shrimp: Use fresh, high-quality large shrimp. If you have frozen shrimp, thaw them overnight in the fridge, and then pat dry with a paper towel.
- Spices: Use a high-quality chili powder (I love ancho chili powder), or try our homemade chili powder with some extra spices stirred to add flavor. I also season the shrimp with salt, pepper, and lime zest.
- Arugula: I love a little green in each cup, and arugula is perfectly sized for mini cups. Baby spinach or other baby greens are also great!
- Lime Sour Cream: I stir a little lime zest and lime juice into plain sour cream for extra flavor. It’s super simple and makes the shrimp pop.
Find the full recipe with measurements below.

How to Make Chili Lime Shrimp Wonton Cups

First, you’ll make your wonton cups. I use a mini cupcake pan, but you can make these in a regular pan if needed (the cups will just be a bit larger). Brush each side of the wonton wrappers with oil, lightly season with salt, and press the wrappers into the cups in the cupcake pan. I bake them for 8 to 10 minutes in a 350°F oven or until golden around the edges and crisp.

While the wonton cups bake, prepare the shrimp. Toss them with olive oil, lime zest, chili powder, salt, and pepper. Then, bake them in the same oven until they are firm and opaque throughout.

I like to assemble the cups close to when I plan to serve them so that they stay nice and crisp. Add arugula to the bottom, a bit of the lime sour cream, and finish with a shrimp. Easy!

More Shrimp Recipes
Chili Lime Shrimp Wonton Cups

PREP
25 mins

COOK
20 mins

TOTAL
45 mins

These shrimp-filled wonton cups are like mini shrimp tacos. Wonton wrappers are baked in the oven until crisp, filled with arugula and lime sour cream, and then topped with a big juicy chili-lime shrimp. You can make the wonton shells in advance, but assemble the cups just before serving.

Another option for the cups is to use store-bought tortilla chips, sometimes called scoops, in the shape of cups.

Makes 12 Shrimp Cups

Watch Us Make the Recipe

You Will Need

15 wonton wrappers

2 tablespoons olive oil, divided

Salt

12 large shrimp, peeled and deveined

1 lime

1 teaspoon ancho chili powder or homemade chili powder

1/4 teaspoon fresh ground black pepper

1 cup baby arugula leaves

3 tablespoons sour cream

Directions

Bake Wonton Cups

1Preheat the oven to 350°F (177°C).

2Lightly brush the wonton wrappers on both sides with 1 tablespoon of olive oil. Then, lightly season one side of each wrapper with salt.

3Using a mini muffin pan, press the wonton wrappers down into the cups, laying back the corners and pressing the bottoms down to make a defined cup. Bake until lightly browned, 8 to 10 minutes. Transfer to a rack and let cool.

Make Shrimp Cups

1While the wontons bake in the oven, prepare the lime sour cream and shrimp.

2Zest the lime using a Microplane. Add the zest to a medium bowl with the shrimp, 1 tablespoon of olive oil, chili powder, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Toss well.

3Spread the shrimp onto a baking sheet and bake until firm and opaque, 8 to 12 minutes.

4Make the lime sour cream in a small bowl by stirring 1 teaspoon of lime juice and a pinch of salt into the sour cream.

5To assemble, fill the cooled wonton cups with a few leaves of arugula, a small blob of lime sour cream, and a shrimp. Serve with lime wedges for spritzing on top.

Adam and Joanne’s Tips

Wonton wrappers: A few wonton cups may collapse during baking, making them difficult to stand up without falling over. We usually bake a few extras, just in case.

Make ahead: The wonton cups can be stored unfilled in an airtight container for up to a week. Fill them right before serving, or they’ll get soggy. The shrimp may be prepared up to two days ahead. Store them in an airtight container in the coldest part of the refrigerator.

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 shrimp cup
/
Calories
74
/
Total Fat
3.2g
/
Saturated Fat
0.7g
/
Cholesterol
32.4mg
/
Sodium
185.7mg
/
Carbohydrate
6.5g
/
Dietary Fiber
0.3g
/
Total Sugars
0.1g
/
Protein
5.1g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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May 20, 2026
Quick Shrimp Stir Fry Recipe
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.

The secret to making this shrimp stir fry so good is the sauce. We use the same one we whisk together for fried rice. It’s savory, a little sweet, and flavorful. Tossed with juicy shrimp and veggies, it transforms a quick weeknight dinner into something that tastes restaurant-worthy.

Once you try this recipe, I’m betting you’ll be making it on repeat, because that’s exactly what happened with our family.

Key Ingredients
- Shrimp: I prefer extra-large or jumbo shrimp for this recipe (look for 16-20 count on the package). If yours are frozen, see the quick-thawing tip below the recipe (it only takes a few minutes with cold running water).
- Veggies: Stick with quick-cooking vegetables, such as onions and snap peas. Zucchini, asparagus, green beans, small broccoli florets, bell peppers, and bok choy also work beautifully.
- Garlic: I love a kick of garlic, and highly recommend adding 2 cloves. I like to slice them thinly so you can see them in the stir fry.
- Sauce: I use our fried rice sauce for this and love it. The basic recipe only has 4 ingredients. It is a mixture of soy sauce, brown sugar, rice wine vinegar, and toasted sesame oil. If you’re up for it, you can also add mirin, Chinese 5-spice, and a bit of heat with chile paste, but the basic sauce is still really good! Another option is to use our ginger stir fry sauce.
- Butter: This is my secret for making the sauce nice and creamy. You’ll add one tablespoon just before serving.
Find the full recipe with measurements below.

How to Make the Best Shrimp Stir Fry

Tip 1: Salt, then rinse your shrimp. Before cooking, toss the shrimp with a bit of salt and let them sit in a colander for a few minutes. The salt firms up their texture and seasons them throughout. After rinsing, the shrimp taste cleaner, cook more evenly, and stay plump and juicy. Try this trick for all your favorite shrimp recipes. I also use it when making this shrimp burger recipe.

Tip 2: Cook the shrimp first. Sear the shrimp until they’re just barely done, then remove them from the skillet. This keeps them from overcooking and gives you time to stir fry the veggies until perfectly tender.

Tip 3: Use our sauce. Our fried rice sauce is incredible for fried rice, but it’s also the secret to this quick and flavorful shrimp stir fry. It takes just 2 minutes to make: simply simmer soy sauce, brown sugar, rice vinegar, toasted sesame oil, and any optional add-ins until the sugar has dissolved. Keep a jar in your fridge. It lasts for a week and works with almost any stir-fry.

Tip 4: Finish with butter. Just as the stir fry is finishing up, turn off the heat and swirl in a little butter. It melts into the sauce, making it silky, slightly creamy, and extra delicious.

More Stir Fry Recipes
Quick Shrimp Stir Fry

PREP
3 mins

COOK
10 mins

TOTAL
13 mins

It’s a good night when this quick and easy shrimp stir fry is for dinner. Thanks to quick cooking shrimp and veggies, it’s fast! Thanks to the sauce, it’s really delicious! It’s so much more delicious than simply stirring in plain soy sauce or store-bought stir-fry sauce. The sauce takes 3 minutes to make, so I highly recommend making a batch! For more ways to use it, see our fried rice sauce recipe. For serving, I love this over steamed jasmine rice or this coconut rice.

4 Servings

You Will Need

For the Stir Fry

1 pound peeled and deveined jumbo shrimp, 16-20 count (450g)

1 tablespoon high-heat cooking oil (like avocado, grapeseed, or canola)

1 tablespoon toasted sesame oil

1 medium onion, thinly sliced into quarter-moons

2 garlic cloves, thinly sliced

6 ounces snap peas, sliced on the diagonal (170g)

4 tablespoons fried rice sauce (recipe below)

1 tablespoon butter

Fine sea salt, as needed

Cooked rice or noodles, for serving, optional

For the Sauce (Makes about 1 cup)

¾ cup low-sodium soy sauce (190g)

¼ cup brown sugar (50g)

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

2 tablespoons mirin, optional

¼ teaspoon Chinese five spice, optional

1 tablespoon sambal oelek or gochujang, optional, for heat

Directions

1Make the sauce: Add soy sauce, brown sugar, rice vinegar, and sesame oil to a small saucepan over medium heat. Bring to a simmer and cook until the sugar dissolves. If you are adding them, stir in the optional ingredients. You will have leftover sauce, see tips for storing instructions.

2Prepare the shrimp: Place the shrimp in a colander and toss with ¼ teaspoon salt. Let sit for 1 minute, then rinse and pat very dry with paper towels.

3Cook the shrimp: Heat a wok or large skillet over medium-high heat. Add a tablespoon each of high-heat oil and toasted sesame oil to coat the bottom of the pan. Add the shrimp in a single layer and cook until they start to curl and turn opaque, about 2 minutes. Transfer to a plate.

4Cook the vegetables: If the pan is dry, add a little more oil, then add the onion to the pan with a small pinch of salt. Cook, stirring around the pan until the onion begins to soften and turn translucent, 1 to 2 minutes. Add the snap peas and garlic, and cook for another minute.

5Add the sauce: Pour in 4 tablespoons of the sauce and return the shrimp to the pan (along with any juices). Cook until the snap peas are just tender, 1 to 2 minutes more.

6Finish: Turn off the heat and stir in the butter until melted. Taste, and add an extra spoonful of sauce if you’d like. Serve immediately with rice or noodles.

Adam and Joanne’s Tips

Storing: Keep leftovers stored in an airtight container in the fridge for up to 3 days.

Storing the sauce: Keep leftover sauce in an airtight container like a mason jar in the refrigerator for up to one week. Shake before using. You can also freeze in ice cube trays for longer storage.

Frozen shrimp: Rinse the shrimp in a colander under cold running water until they are no longer frozen hard, 3 to 5 minutes. They can still be very cold.

The nutritional information provided are estimates.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
237
/
Total Fat
11.4g
/
Saturated Fat
3g
/
Cholesterol
190.1mg
/
Sodium
610.1mg
/
Carbohydrate
11.8g
/
Dietary Fiber
1.6g
/
Total Sugars
7.4g
/
Protein
25.3g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

Source link
May 12, 2026
Easy Shrimp Ceviche Recipe
Our favorite shrimp ceviche recipe combines lightly poached shrimp with lime juice, lemon juice, and avocado. It’s fresh, healthy, and delicious.

The moment I learned how to successfully make incredible shrimp ceviche at home, I was hooked. Ceviche is a dish popular throughout the coastal areas of Mexico, Central, and South America. It’s made with raw seafood “cooked” in citrus juices.

This shrimp turns out incredibly fresh and delicious. It’s happy food! We both love it served with homemade tortilla chips or plantain chips. If you love this, don’t miss our pickled shrimp, which takes a similar approach, but calls for more of a tangy, herb, and lemon flavor profile.

Key Ingredients
- Shrimp: Fresh-caught shrimp is best, but since it isn’t always accessible, we’ve adapted this recipe to gently poach store-bought or previously frozen shrimp for safety. Your ceviche will still be excellent! (If you do have access to trustworthy fresh-caught or sashimi-grade shrimp, see the tips section below for how to use them raw.)
- Citrus: I use a mix of freshly squeezed lime and lemon juice. Bottled juice just doesn’t compare here. Fresh really is best!
- Red Onion: You can use any onion, but red onion adds beautiful color. If you are sensitive to raw onion, don’t worry, the citrus juice “pickles” the onion slightly, toning down the sharpness.
- Cucumber: This adds a nice fresh crunch. I recommend peeling it and removing any seeds before dicing so your ceviche doesn’t get watered down. Or use a seedless variety, such as Hot House or Persian cucumbers.
- Chile Peppers: These add heat. Use as much or as little as you like. In our photos, we used a mix of Jalapeño and Fresno peppers. (Tip: For less heat, remove the seeds and white membrane before mincing.)
- Cilantro: This adds color and fresh flavor. If you aren’t a fan, feel free to substitute with fresh parsley or just leave it out.
- Avocado: Optional, but delicious! We stir diced avocado in right before serving so it stays creamy and bright green.
Find the full recipe with measurements below.

How to Make Shrimp Ceviche

Tip 1: Poach the shrimp. It may seem odd, but we lightly poach the shrimp before mixing it with the citrus juices. Authentic ceviche often skips this step, but recipes usually assume you are starting with fresh-caught raw shrimp. Since most of us buy shrimp from the store, we include this extra step for safety (poaching eliminates potential bacteria).

To do it, bring salted water to a boil, add your shrimp, remove the pot from the heat immediately, and let the shrimp poach until just cooked (2 to 3 minutes, tops). Then, spread the shrimp into one layer on a plate to cool.

Tip 2: Use a non-reactive bowl. Since there is so much citrus juice in this recipe, use a glass, stainless steel, or ceramic bowl (avoid aluminum or copper).

Whisk the lime juice, lemon juice, and salt together first so the salt dissolves. Then, add the cucumber, onion, chile peppers, cilantro, and poached shrimp. Since the shrimp is already cooked, you only need to marinate them long enough to pick up that fresh, citrusy flavor. We recommend at least 30 minutes, but no more than 4 hours, or the acidic citrus juices will start to toughen the shrimp.

Tip 3: Add avocado right before serving. When you are ready to serve, fold in diced avocado, add some homemade tortilla chips on the side, and dig in!

More Shrimp Recipes
Easy Shrimp Ceviche

PREP
10 mins

COOK
30 mins

TOTAL
40 mins

Our favorite shrimp ceviche combines lightly poached shrimp with lime juice, lemon juice, and avocado. The shrimp are best served the day you make it.

Makes 6 servings as a light appetizer

Watch Us Make the Recipe

You Will Need

1 pound extra-large shrimp, peeled and deveined (450g)

1 cup diced cucumber

¼ medium red onion, finely minced

2 chile peppers, deseeded and minced, like Fresno, serrano, or jalapeño

2 tablespoons chopped fresh cilantro

¾ cup freshly squeezed lime juice, from 6 to 7 limes (177ml)

¼ cup freshly squeezed lemon juice, from 1 to 2 lemons (60ml)

1 medium avocado, diced

Directions

1Poach the shrimp: Fill a pot with 2 quarts of water and add 2 tablespoons of salt. Bring the water to a boil, add the peeled and deveined shrimp, and immediately remove the pot from the heat. Leave the shrimp in the poaching liquid until just cooked through, 2 to 3 minutes. You can tell when the shrimp is cooked when it’s firm and opaque throughout.

2Cool the shrimp: Use a slotted spoon to transfer the shrimp to a large plate or baking sheet to cool. (Spreading them out helps them stop cooking faster). When the shrimp are cool enough to handle, remove the tails (if there are any) and chop the meat into bite-sized pieces.

3Make ceviche: Add the cucumber, onion, minced chile peppers, cilantro, and chopped shrimp to a large, non-reactive bowl (glass, stainless steel, and ceramic bowls are perfect). Pour over the citrus juices and a pinch of salt. Toss well, then press the shrimp down into the liquid as much as possible. Cover and refrigerate for at least 30 minutes and up to 4 hours.

4Serve: Just before serving, stir in the avocado. Taste and season with salt if necessary.

Adam and Joanne’s Tips

Why we poach the shrimp: Since most of us buy shrimp from the grocery store, we incorporate a quick poaching step to eliminate potential bacteria. It’s a simple safety measure that ensures the ceviche is safe to eat without compromising flavor. However, if you have access to very fresh, high-quality shrimp (like fresh-caught or sashimi-grade), feel free to skip the poaching step!

Using raw shrimp: If you have very fresh shrimp, you can skip the poaching step and allow the citrus juices to “cook” the shrimp. Cut the shrimp into small pieces (no larger than ½ inch). Cover the shrimp with the citrus juice. Use enough juice to cover the shrimp and allow them to float freely (this might require a bit more juice than called for in our recipe). If there is not enough juice, the shrimp will cook unevenly. Refrigerate for 30 minutes or until the shrimp is “cooked” through.

Using precooked shrimp: You can use precooked shrimp if you prefer, but our method for poaching the shrimp is quick and ensures perfectly cooked, seasoned shrimp.

Spicy ceviche: You can leave some or all of the chile pepper seeds or add a few dashes of your favorite hot sauce.

Non-reactive bowl: Since we are using citrus juice, use a non-reactive bowl (glass, stainless steel, and ceramic are perfect; avoid aluminum or copper).

The nutritional information provided are estimates.

Nutrition Per Serving
Serving Size
1/6 of the recipe
/
Calories
121
/
Total Fat
4g
/
Saturated Fat
0.6g
/
Cholesterol
121.6mg
/
Sodium
287.8mg
/
Carbohydrate
7.3g
/
Dietary Fiber
2g
/
Total Sugars
1.9g
/
Protein
16.2g

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

Source link
May 12, 2026
Chile Shrimp Tacos with Slaw Recipe
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!

I could happily eat these tacos once a week (maybe more!). We’re especially generous with the spices for the shrimp. You’ll find chili powder, smoked paprika, cumin, coriander, plus my secret ingredient: unsweetened cocoa powder. Trust me on this one! I only add a little bit, but it’s so worth it for the flavor.

If you want to try a different flavor profile for your next shrimp taco night, consider swapping the chile butter shrimp shown here for our cilantro lime butter shrimp (they are just as tasty). And, I wouldn’t be doing you justice if I didn’t remind you how simple and delicious homemade corn tortillas are to make. They will take these tacos to an entirely new level!

Key Ingredients
- Shrimp: Use fresh, high-quality jumbo or large shrimp. I like to remove the tails from my shrimp for these tacos, which makes them easier to eat. I also leave the shrimp whole, though you can certainly chop them if you like.
- Shrimp Spice Rub: This is where the magic happens! Our shrimp are generously coated in a robust spice rub featuring ancho chile powder (mild and sweet), chipotle powder (for smoky heat), cumin, and coriander. My secret ingredient is a touch of unsweetened cocoa powder. The cocoa powder may seem a little strange, but it works really well with the chile powders (somewhat similar to a mole sauce, which often includes a dark or unsweetened chocolate). If you can’t find chipotle powder, smoked paprika makes an excellent substitute and has a similar smoky flavor. For spicy shrimp tacos, increase the chipotle powder (it packs a punch).
- Butter: I love to cook our shrimp in butter. It melts down and mixes with the spices to make a little bit of a butter sauce. It’s incredible! If you are opposed to butter, olive oil or avocado oil work perfectly fine.
- Red Cabbage Slaw: We keep this slaw dairy-free and super simple. To make it, you’ll toss shredded cabbage and onions with fresh lime juice, salt, and cilantro. This crunchy, tangy slaw is the perfect counterpoint to the spiced shrimp and creamy avocado.
- Avocado: I love adding a layer of mashed avocado with lime and salt to the tortillas before adding my shrimp and slaw. It acts as our taco sauce, and works so nicely with the other flavors.
- Tortillas: Use corn or flour tortillas. I love corn tortillas for their flavor, but it really is up to you. And if you’re feeling ambitious, I highly recommend trying your hand at making them from scratch! Homemade tortillas truly take these tacos to the next level. You can find recipes for homemade corn tortillas and homemade flour tortillas on the blog!
When making these shrimp tacos, I toss the shrimp with the spices first, then set the bowl aside while I prepare the slaw and mash the avocado. This brief resting time allows the shrimp to really soak in all that incredible flavor from the spice mix.

The slaw takes minutes to make, so I make that next. The salt and lime help to wilt the cabbage and onion a little, so making it before you cook the shrimp is a great idea.

Then, for assembly, I love the creamy layer of avocado, the chili butter shrimp, and a generous helping of the slaw. I can’t wait for you to try these tacos. They are easily one of my favorite shrimp recipes on the blog!

More Shrimp Recipes
Chile Shrimp Tacos with Slaw

PREP
30 mins

COOK
15 mins

TOTAL
45 mins

Meet your new favorite shrimp tacos! This is just as easy to make as it is to eat! You can make the red cabbage slaw in advance, in fact, I prefer it a day old. The shrimp are tossed in a blend of chile powders and spices. Ancho chile is sweet and mild, while chipotle powder is smoky and hot. We use ancho chile powder a lot at home and highly suggest investing in it. The chipotle powder is also delicious and versatile, but you can substitute it for a smoked paprika in a pinch.

Makes approximately 4 servings

You Will Need

1 pound (450g) large shrimp, peeled and deveined

2 teaspoons ancho chile powder

1/4 teaspoon chipotle chile powder or smoked paprika

1 teaspoon unsweetened cocoa powder

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1 ½ tablespoons butter

2 cups shredded red cabbage

1/2 cup thinly sliced onion

1/2 cup fresh cilantro leaves and tender stems, about half a bunch

2 limes

1 ripe avocado

Salt and fresh ground black pepper

8 medium corn tortillas or flour tortillas

Directions

1Season the shrimp: Pat the shrimp dry and place them in a medium bowl. Add the ancho chile powder, chipotle chile powder (or smoked paprika), unsweetened cocoa powder, ground cumin, ground coriander, and 1/4 teaspoon of fine sea salt. Toss well to coat. Set aside for 10 to 15 minutes.

2Make the slaw: In a medium bowl, combine the shredded cabbage, thinly sliced onion, and half of the fresh cilantro. Squeeze the juice from half a lime over the mixture, then season generously with salt and pepper. Toss everything together and set aside.

3Warm the tortillas: Wrap the tortillas in two stacks of 6 in aluminum foil. Place into a 350°F (177°C) oven for 15 to 20 minutes, or until heated through.

4Make the avocado mash: Halve the avocado and remove the pit. Scoop the flesh into a medium bowl and use a fork to mash it until smooth. Add the juice from half of a lime and the remaining cilantro. Season with salt and pepper to taste, mixing well.

5Cook the chile butter shrimp: Melt 1 1/2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and cook until opaque throughout, about 2 minutes on each side. Finish by squeezing the juice from the remaining half lime over the cooked shrimp.

6Build the tacos: To assemble, spread some of the mashed avocado onto each warmed tortilla. Top with 3 to 4 shrimp and a generous spoonful of the red cabbage slaw (you might have some slaw leftover). Serve immediately with any remaining slaw and lime wedges on the side for squeezing.

Adam and Joanne’s Tips

The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
2 tacos
/
Calories
311
/
Protein
20 g
/
Carbohydrate
34 g
/
Dietary Fiber
8 g
/
Total Sugars
4 g
/
Total Fat
12 g
/
Saturated Fat
4 g
/
Cholesterol
153 mg

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

Source link
May 3, 2026