30 Minute Shrimp Recipes
Time is precious and taking time away from our day to day to make good wholesome meals for ourselves and our family can seem daunting. No fear friends! The following quick and easy shrimp recipes are easily whipped up in under 30 minutes and can be assembled with items you most likely already have stocked in your pantry and fridge.
Shrimp is my go-to quick meal protein.The great thing about Cameron’s Seafood selection of mail order shrimp is that, depending on how much cooking time you have, there are options; cooked seasoned shrimp, raw fresh shrimp and cooked peeled cocktail shrimp. Raw shrimp cooks in about 5 minutes and pre-cooked shrimp can be reheated in as little as 3 minutes (if thawed). The perfect time saving protein!
Sheet Pan Shawarma Shrimp
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons coriander
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Sheet pan goodies:
- 1 lb. Cameron’s Seafood Cocktail Shrimp thawed
- 1 red bell pepper seeded and sliced
- 1 green bell pepper seeded and sliced
- 1 red onion peeled and sliced
- 1 jalapeño seeded and sliced (optional)
- 2 tablespoons olive oil
- 4 pita or naan bread
- prepared hummus
- plain yogurt
- sliced cucumbers
- fresh chopped parsley
- lemon wedges
- In a medium bowl whisk together the spice blend until blended. Set aside.
- Preheat oven to 375°F. Skatter shrimp, pepper, onion and jalapeno on a baking sheet and drizzle with olive oil. Sprinkle spice blend over shrimp and veggies, toss to coat.
- Roast for 10-12 minutes or until vegetables are tender and hot. Remove shrimp and veggies from the pan and replace with pita.
- Toast pita in the oven for 3 minutes, just until warm.
- Top toasted pita with shrimp and vegetables. Serve with assorted toppings of prepared hummus, yogurt, cucumber, parsley and lemon wedges.
SoCal Mezcal Lime Shrimp Burritos
- 1 tablespoon olive oil
- 2 garlic cloves peeled and minced
- 1 lb. Cameron’s Seafood Spiced Shrimp peeled
- 3 tablespoons mezcal tequila
- 1 lime juiced
- 1/2 teaspoon salt
- 4 each 12 inch whole wheat or white flour tortillas
- 2 cups brown rice or white rice cooked (I like using the microwavable Spanish or chicken flavored rice but plain cooked rice will work nicely too)
- 1 1/2 cups canned pinto beans drained and rinsed
- 1/2 cup shredded Monterey jack cheese
- 1 avocado peeled and diced
- 1/2 cup fresh tomatoes diced
- 1/4 cup red onion peeled and minced
- 3 tablespoons fresh cilantro chopped
- 4 12 inch whole wheat or white flour tortillas
- 4 tablespoons salted butter softened (or for healthier option, olive oil or ghee)
- sour cream optional
- fresh jalapeño slices optional
- lime wedges optional
- In a large skillet heat oil over medium high heat. Sauté garlic and peeled shrimp for 2 minutes and carefully deglaze pan with tequila (remove pan from the heat source briefly while you pour in the tequila and then return to the heat-careful, you may get a little flame). Continue to sauté for 2 minutes, add lime juice and season with salt.
- Place your tortillas on a clean work surface and evenly stuff with rice, beans, cheese, shrimp, avocado, tomatoes, onions and cilantro.
- Roll each into tight cylinders and tuck in the ends, to keep the filling inside the burrito.
- There are a few ways to heat up your burritos….
-Oven method: place burritos on a parchment lined sheet pan and brush with butter. Bake in a preheated 400°F oven for 10-12 minutes or until lightly golden brown.
-Stove-top method: Heat a large skillet over medium heat. Brush burritos with butter and place seam side down into the hot pan. Cook for 8-10 minutes (flipping once) or until
- lightly golden brown.
-Panini method: brush burritos with butter and place on a preheated panini press. Gently press (to much pressing and all your filling will smoosh out) and cook for 6-8 minutes or
- until lightly golden brown.
- Top warm burritos with sour cream, jalapeños and serve with a couple of lime wedges.
Hibachi Style Shrimp and Vegetable Fried Rice
- 1/4 cup low sodium soy sauce or tamari
- 3 tablespoons chicken or seafood broth
- 1 tablespoon sriracha optional
- 3 tablespoons brown sugar
- 1 tablespoon toasted sesame oil
- 2 tablespoons vegetable oil or avocado oil for a healthier option
- 1/2 cup yellow onion peeled and minced
- 1/4 cup carrot peeled and chopped
- 1/2 cup zucchini diced
- 1 lb. Cameron’s Seafood Fresh Shrimp peeled
- 3 garlic cloves peeled and minced
- 3 cups brown rice or white rice cooked
- 2 large eggs
- sesame seeds
- fresh chopped scallions
- In a medium bowl whisk together soy sauce, broth, sriracha, brown sugar and sesame oil until smooth and blended. Set aside.
- In a large wok or skillet heat oil over medium high heat. Sauté onion, carrots and zucchini for 3 minutes or until al dente (I like my zucchini with a little bit of char on it-fyi). Stir in shrimp and garlic and continue to cook for 2 minutes.
- Stir in hibachi sauce and add rice. Toss mixture together until thoroughly combined. Cook for 5 minutes, stirring frequently.
- Make a well in the center of rice mixture, exposing the bottom of the skillet and crack in eggs. Scramble them with a fork and let cook until fluffy, about 5 minutes, do not stir rice while eggs are cooking (this will let you rice get a little crispy).
- Stir cooked eggs into the rest of the rice and serve. Garnish with sesame seeds and chopped scallions.
Buy Shrimp Online
All of the shrimp options listed in these recipes are available at our online store. As we say, ‘from shore to door, 3 days fresher than the grocery store’-all of our shrimp is delivered right to your door when you schedule it, guaranteed! That’s convenience you need, especially for meal prepping and planning.
About the author
Patterson Watkins is a professional chef with over 17 years of experience. With a robust career in restaurants, contract dining and catering (including 4 Summer Olympic posts preparing food for the athletes!) Patterson joined the Cameron’s Seafood team at the end of 2018 to concoct some delicious recipes with our premium seafood items as the centerpiece.