In the market, you can often find cooked and frozen shrimp at very good prices. They make it easier to prepare any dish, but without a doubt, they reach their full flavor when cooked at home. I’m going to recommend 35+ dishes that can be prepared with cooked shrimp, but let’s see how to cook shrimp at home.
It takes more time, but it’s worth it. I recommend doing it on the weekend or on a night when you eat dinner early and feel comfortable spending a little more time in the kitchen.
In Cuba and most of Latin America, we call anything that resembles shrimp “camarones,” regardless of size or color. So, for us, prawns, carabineros, or langoustines all end up being simply “camarones.”
This dilemma always reminds me of that pasodoble by the chirigota “Mi Suegra,” as I mentioned before, by Selu, one of my favorite composers from the Cádiz Carnival.
In this pasodoble, the daughter-in-law asks her mother-in-law at New Year’s Eve dinner: “Would you like prawns? They’re from Sanlúcar,” to which the mother-in-law sarcastically replies: “I call those little ones shrimp.”
Now we’re going to see how to cook shrimp from scratch, and then we’ll give you 10 recipes you can use them in over the next few days.
How to Cook Shrimp at Home?
INGREDIENTS
| Quantity | Ingredient |
|---|---|
| 2 dozen | shrimp |
| 5 cups | water |
| ½ stalk | celery |
| 5 | peppercorns |
| 1 clove | garlic |
| ¼ | white onion |
| 1 piece (about 5 cm) | carrot |
| ¼ | red bell pepper |
| – | Salt (to taste) |
PREPARATION
- First, clean the shrimp. Wash them, cut off the heads, and remove the shells and legs. The latter is very easy with scissors, but you can do it by hand. Set the shells aside.
- Make a cut along the back of each shrimp to remove the vein. Do this carefully, as it can have an unpleasant taste. Remove the veins all at once, starting at the tail.
- Wash the shrimp again. Wash the shells as well.
- Place the remaining ingredients (celery, peppercorns, garlic, onion, carrot, bell pepper, salt) in a medium saucepan. Add the shells. Let it simmer for about 30 minutes over medium heat.
- Strain using a fine‑mesh sieve.
- Return the broth to the saucepan and add the cleaned shrimp. Cook for 3 minutes, until they change color, turning the white and orange hues that make them so appetizing.
- Remove them with a slotted spoon.
- Save the broth for another recipe, such as rice with fish and seafood, fideuà, or soup.
Video Guide 📺
How to Preserve Shrimp After Cooking?
- If you’re not going to eat them in the next 5 days, you can put them in a ziplock bag and freeze them well drained for up to 3 months.
- If you’re going to use them within the next 5 days, store the shrimp in a covered glass bowl.
35+ Healthy Shrimp Dinner Recipes
Here is a numbered list of 35+ recipe names (only names) for healthy shrimp dinners (light, nutritious, and easy to prepare).
- Garlic Shrimp with Quinoa and Steamed Broccoli
- Shrimp and Avocado Salad (Lime Dressing)
- Baked Shrimp Scampi with Zucchini Noodles
- Shrimp Stir‑Fry with Brown Rice and Mixed Vegetables
- Coconut Shrimp (Baked, No Breadcrumbs) with Mango Salsa
- Shrimp and Chickpea Bowl (Lemon, Olive Oil, Parsley)
- Grilled Shrimp Skewers with Roasted Asparagus
- Shrimp and Cauliflower Rice Jambalaya
- Shrimp Tacos (Corn Tortillas, Cabbage Slaw, Greek Yogurt)
- Shrimp and Spinach Stuffed Bell Peppers
- Lemon Herb Shrimp with Whole‑Wheat Pasta
- Shrimp and Vegetable Soup (Tomato‑Free Broth)
- Shrimp and Black Bean Salad (Corn, Red Onion, Cilantro)
- Baked Shrimp with Feta and Tomato (Small Amount)
- Shrimp and Broccoli Stir‑Fry (Low‑Sodium Soy Sauce)
- Cold Shrimp and Cucumber Noodle Salad (Rice Vinegar)
- Shrimp and Zucchini Frittata (Egg Whites Optional)
- Shrimp and Lentil Stew (Curry Powder, Light Coconut Milk)
- Shrimp Lettuce Wraps (Peanut Sauce, Carrots, Mint)
- Shrimp and Avocado Sushi Bowl (Brown Rice, Nori)
- Spicy Shrimp and Mango Salad (Red Pepper Flakes – Optional)
- Shrimp and Potato Foil Packets (Oven or Grill)
- Shrimp and Artichoke Heart Skillet (Lemon, Olive Oil)
- Shrimp and Edamame Rice Bowl (Teriyaki‑Lite)
- Shrimp and Tomato Basil Soup (Low‑Fat Milk)
- Grilled Shrimp and Pineapple Skewers
- Shrimp and White Bean Puree (Garlic, Rosemary)
- Shrimp and Kale Sauté with Sun‑Dried Tomatoes
- Shrimp and Quinoa Stuffed Zucchini Boats
- Shrimp and Bell Pepper Fajitas (Whole‑Wheat Tortilla)
- Shrimp and Cabbage Stir‑Fry (Ginger, Sesame Oil)
- Shrimp and Egg Fried Rice (Brown Rice, Peas, Carrots)
- Shrimp and Cucumber Yogurt Dip (Cold Appetizer)
- Shrimp and Roasted Red Pepper Wrap (Hummus, Spinach)
- Shrimp and Mushroom Risotto (Arborio Rice, Low‑Fat Broth)
- Shrimp and Arugula Salad (Lemon Vinaigrette, Pine Nuts)