Delicious Summer Shrimp Recipes

Shrimp is beloved by foodies across America. You can grill it, fry it, or saute it to perfection in just a few minutes! There is nothing better than a shrimp entre on hot summer days to fill you up without weighing you down. Try out rum-glazed grilled shrimp or this new spin on shrimp scampi with tomatoes and corn if you are looking for new shrimp summer recipes!

Summer Shrimp Scampi With Tomatoes and Corn

Adapted from NY Times Cooking’s Ali Slagle.

Ingredients

1 lb. large shrimp, peeled and deveined
2 Tbsp. extra-virgin olive oil
1 pt. cherry or grape tomatoes
2 c. fresh or frozen corn kernels
5 garlic cloves, minced
½ tsp. red-pepper flakes
¼ c. dry white wine
5 Tbsp. unsalted butter, cut into 5 pieces
2 Tbsp. fresh lemon juice (about 1 lemon)
3 Tbsp. chopped parsley, chives, or basil
Kosher salt and black pepper to taste
Lemon wedges for serving (optional)

Directions

With a paper towel, pat the shrimp dry and then season with salt and pepper.
Place a large skillet on the stove, add olive oil, and heat over medium-high.
Toss in the shrimp, with space in between each to allow them to turn a golden brown. Cook on each side for 1 to 2 minutes.
Remove the shrimp once it’s lightly browned or golden on each side and place it in a medium dish.
After removing all the shrimp, add the tomatoes to the skillet and stir once to coat with oil. Cook until the tomatoes start to blister (about 3 to 4 minutes).
Then add the corn and mix it in with the tomatoes—lightly season with salt and pepper. Cook, occasionally stirring, until the corn is golden and the tomatoes have burst (about 3 to 4 minutes).
Stir in the garlic and red-pepper flakes until your smell the aromatic scent of the garlic.
Turn the heat down to medium. Then, pour in the wine and lemon juice. Scrape the bottom of the pan to free the brown bits as you stir it together.
Once the wine and lemon juice have almost evaporated, add the cubes of butter. Stir until the butter has completely melted. Finally, pour in the shrimp—be sure to let the juices run into the pan as well.
Stir until the shrimp is warm. Then remove from heat and sprinkle with the chopped parsley, chives, or torn basil leaves—season to taste with additional salt and pepper if needed. Garnish with lemon wedges. Serve over pasta, couscous, or a bed of lettuce.

Rum Glazed Grilled Shrimp

Adapted from AllRecipes.com.

Ingredients

20 jumbo shrimp, peeled and deveined
¼ c. honey
3 Tbsp. spiced rum
1 Tbsp. orange juice
1 Tbsp. chopped fresh cilantro leaves
1 ½ tsp. cornstarch
1 tsp. grated fresh ginger
½ tsp. lime juice
½ tsp. grated orange zest
8 10-inch skewers (soaked for 30 mins+)
¼ tsp salt
¼ tsp ground black pepper

Directions

Lightly oil the grate on your grill and preheat the grill to medium heat.
In a large mixing bowl, whisk together the honey, spiced rum, orange juice, lime juice, orange zest, ginger, cilantro, salt, and black pepper. To prevent clumping, slowly stir in the cornstarch mixing well until you have a smooth glaze.
Reserve half of the glaze in a smaller dish for basting.
Rinse the shrimp and pat dry with a paper towel. Lightly season with salt and pepper.
Pour the shrimp into the large bowl with the glaze and gently toss until thoroughly coated.
Thread five shrimps onto two skewers. (Using two skewers instead of one will make them easier to flip and remove from the grill.) Repeat until all of the shrimp are threaded onto skewers.
Place the skewers on the grill and cook until the shrimp are curled in a C-shape and opaque (about 4 minutes per side). Baste with additional glaze when you turn the shrimp skewers over.
Remove from heat and serve with grilled vegetables or a salad like this tasty grilled pineapple salad.

What summer shrimp recipe will you add to your menu? Let us know in the comments!

You will find the best selection of fresh shrimp at City Fish Market. At our seafood counter in Wethersfield, CT, we have the widest selection of domestic and imported shrimp of any size. Swing by the pick up the best quality seafood in Connecticut!