WHY YOU’LL LOVE THIS CAJUN SHRIMP AND RICE RECIPE

• True one-pot dinner
  
• Big flavor with simple ingredients
  
• Shrimp stays tender, not rubbery
  
• Rice cooks right in the sauce
  
• Great leftovers for lunch the next day

Cajun Shrimp and Rice

This is one of those dinners that smells incredible halfway through. Butter. Spice. Rice toasting in the pan. That’s when everyone suddenly wanders into the kitchen. 

Where we run into problems is when people try to sneak a shrimp or two from the plate off to the side of the stove…

Now, the shrimp cook separately for a reason. Those suckers are delicate! Plus, the rice needs time to achieve that fluffy texture. 

Let each thing do its job, then bring it all back together at the end. The flavor will be there in spades.

One pot Cajun shrimp and rice is cozy food… but not boring. And the best part? One pan. That’s it! I’ll never complain about more time around the table and less time at the sink.

INGREDIENT NOTES

• Large Shrimp: Bigger shrimp stay tender and don’t overcook as easily. Get them peeled and deveined to save time.
  
• Cajun Seasoning: Brands can vary wildly in both saltiness and heat. Taste and adjust as you go.
  
• Long-Grain White Rice: Cooks evenly and stays fluffy. Basmati works in a pinch (it’s a bit nutty), but avoid jasmine as it’s too floral.
  
• Fire-Roasted Tomatoes: Adds smokiness to any dish without extra steps.
  
• Butter: This is where richness comes from. Don’t skimp!
  
• Chicken Stock: More flavorful than water. Substitute vegetable stock if needed.

VARIATIONS

Spicy: Add cayenne to the rice, or a few dashes of hot sauce after adding the shrimp back to the pan.

Chicken: Swap the shrimp for diced chicken thighs.

Sausage: Brown sliced andouille before cooking the shrimp… or swap it!

Creamy: Stir a splash of heavy cream into the Cajun shrimp and rice at the end.

Veggie-Heavy: Add celery or extra bell pepper.

Lower-Sodium: Use reduced-sodium stock and seasoning.

SERVING SUGGESTIONS

• Finish with lemon wedges and a sprinkle of parsley.
  
• Add a simple green salad to the table.
  
• Serve this Cajun shrimp and rice recipe with a crusty loaf or Southern cornbread.
  
• Sip on a crisp white wine or gin fizz cocktail.
  
• Finish the meal with a thick slice of buttermilk cake.
  

CAJUN RICE AND SHRIMP RECIPE FAQ

Where so many Cajun shrimp and rice recipes miss the mark is timing and fat management. 

Toasting the rice in butter coats each grain, which helps it cook evenly and absorb flavor without turning mushy. 

Cooking the shrimp separately protects their texture. Shrimp proteins tighten quickly, and once they’re overdone, there’s no fixing them.

Since the rice cooks in seasoned liquid, it pulls flavor inward as it softens. Adding the shrimp back at the end warms them gently without pushing them too far. 

This Cajun shrimp and rice recipe isn’t complicated. It’s just respecting the ingredients.

TOOLS NEEDED 

• Large Skillet with Lid: It should be wide enough for even cooking.
  
• Tongs or Spatula: For easy shrimp handling and flipping.
  
• Measuring Cups: Rice-to-liquid ratio matters here.
  
• Knife + Cutting Board: Makes prep extra simple.
  
• Fork: For fluffing the rice at the end.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Shrimp Recipes

Easy Creamy Garlic Shrimp Pasta Parmesan Recipe

20 Minute Easy Sheet Pan Shrimp Fajitas Recipe

Parmesan Garlic Breaded Shrimp in the Air Fryer

Butter Lemon Garlic Shrimp (20 Minute Recipe) + Video

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One Pot Cajun Shrimp And Rice

Make Cajun Shrimp and Rice in one pan, tied together with fire-roasted tomatoes and plenty of butter. Everyone will be begging for seconds!

Course Main

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 323cal

Author Donna Elick

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 1/2 teaspoons Cajun seasoning
• 2 tablespoons unsalted butter
• 1 1/2 cups uncooked long-grain white rice
• 1 red bell pepper, diced
• 1 small yellow onion, diced (about 1 cup)
• 2 cloves garlic, minced (2 teaspoons)
• 1 1/2 teaspoons Cajun seasoning
• 2 tablespoons unsalted butter
• 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
• 2 1/2 cups chicken stock
• Chopped fresh parsley for garnish (optional)

Instructions

• SEASON SHRIMP: Pat 1 pound large shrimp, peeled and deveined dry with paper towels. Sprinkle with 1 1/2 teaspoons Cajun seasoning and toss to coat evenly.
• SEAR SHRIMP: Melt 2 tablespoons unsalted butter in a large skillet with a lid over medium-high heat. Add the shrimp in an even layer and cook for 2 to 3 minutes per side, until pink and just cooked through. Transfer shrimp to a plate and set aside.
• SAUTÉ RICE AND VEGETABLES: Add the remaining 2 tablespoons unsalted butter to the same skillet. Add 1 1/2 cups uncooked long-grain white rice, 1 red bell pepper, diced, and 1 small yellow onion, diced . Cook for 3 to 5 minutes, stirring often, until the rice is lightly toasted and the vegetables are softened.
• SIMMER: Add 2 cloves garlic, minced, the 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained, 2 1/2 cups chicken stock, and 1 1/2 teaspoons Cajun seasoning. Stir well. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 18 to 21 minutes, stirring once or twice, until the rice is tender and most of the liquid is absorbed.
• FINISH: Fluff the rice with a fork. Return the shrimp to the skillet, nestling them into the rice. Cover and cook for 2 minutes, just until the shrimp are warmed through.
• SERVE: Garnish with Chopped fresh parsley if desired and serve hot.

Notes

Make-Ahead: This dish can be made up to 3 days ahead and stored in the refrigerator. The flavors deepen as it rests.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat gently in the microwave or on the stovetop over medium-low heat. Add a splash of chicken stock or water to loosen the rice if needed.

Freezing: Freeze cooled leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Ingredient Note: Cajun seasoning varies in salt and heat. If yours is very salty or spicy, reduce the amount slightly and adjust after cooking. We like Tony Chacheres.

Nutrition

Serving: 1 | Calories: 323cal | Carbohydrates: 43g | Protein: 16g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 115mg | Sodium: 463mg | Sugar: 2g | Fiber: 2g | Calcium: 70mg | Iron: 1mg

Originally published February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cajun Shrimp and Rice appeared first on The Slow Roasted Italian.

One pot meals are a quick and easy way to get a flavorful meal on the table in no time. I love making them when my days are particularly hectic!

Not only is this recipe better than fast food, but having cooked pasta is perfect for date night and is a family favorite for eating together. 

You can even make this dish for fine dining! 

This is a great recipe using fresh shrimp and a fun way to make busy weeknights seem way less stressful. The next time that you have a craving for coked spaghetti and juicy shrimp, keep this recipe handy! 

One thing is for certain about this pasta dish. You’ll love having the tender pasta paired with the succulent shrimp in every single bite. 

It creates comfort food, paired with fresh flavors, that makes this the perfect dish. 

If you need to add to your list of shrimp recipes to make for dinner, put this parmesan shrimp pasta at the top. 

Shrimp lovers will love all the rest of the ingredients added because they really complement one another well. 

Pair some yummy side dishes like garlic bread or a side salad to really round out the meal.

I assure you that this shrimp and pasta recipe is one that the whole family will love – and it just might be a new favorite in your house! 

You can even toss in some extra veggies to the pasta for a boost of health and added bright flavors. Perks of home cooks! 

Creamy Garlic Shrimp Pasta

This creamy shrimp pasta recipe serves 4-6 people, so it’s perfect for a weeknight dinner, or double it for a potluck dish or to feed a larger crowd. 

Plus, everything cooks in the same pot, which means fewer dishes to clean afterwards! Talk about an easy recipe! 

I also have an incredible Cajun version of this recipe that features a ton of veggies smothered in a delectable spicy Parmesan sauce. If that piqued your interest, you should also try our Cajun Shrimp and Rice!

When you’re in the mood for a restaurant copycat meal, try our easy to recreate Red Lobster Shrimp Scampi! 

Another easy pasta that takes almost no effort is our Easy Pesto Pasta! It comes together in just 15 minutes with a bright, herby pesto sauce that’s pure weeknight perfection!

We even have a Bacon Shrimp Pasta Salad that you are going to love!

Italian Shrimp Pasta Recipe Tips

• Salt your water. Don’t skip this simple step before boiling your noodles! It adds a lot of flavor to this dish.
  
• Don’t overcook your shrimp! They don’t take long to cook through at all, so keep an eye on them. Once they are pink on both sides, they’re ready!
  
• Tip for a rich, velvety sauce: Don’t skip out on the heavy cream, and use full fat dairy. This will create a beautifully creamy sauce.
  
• Not a fan of shellfish? This easy garlic butter shrimp pasta would be just as tasty with chicken instead!
  
• Crank up the heat. You can add red pepper flakes to your liking if you want an extra kick.

Serving Suggestions

You can never go wrong with a large bowl of salad! Such a staple dish that is incredibly easy to make.

Since this garlic butter shrimp pasta is so rich and filling on its own, you won’t need more than some garlic bread or steamed vegetables as your side.

Creamy Garlic Shrimp Pasta FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other One Pot Meals

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Easy Creamy Garlic Shrimp Pasta Parmesan Recipe

Garlic Shrimp Pasta features tender noodles and seafood in a mouthwatering, creamy sauce. This shrimp pasta recipe takes just 20 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 752cal

Author Donna Elick

Ingredients

• 3 tablespoons butter
• 3 cloves garlic minced
• 1 1/2 cups chicken broth
• 2 cups milk
• 2 cups heavy cream
• 1 teaspoon kosher salt or to taste
• 1/2 teaspoon freshly ground pepper or to taste
• 1 pound fettucine *See Notes
• 1/2 cup parmesan cheese freshly shredded/grated
• 1 pound raw jumbo shrimp peeled and deveined
• chopped Italian parsley for garnish (optional)

Instructions

• In a wide, deep saucepan or pot, melt the butter over medium-high heat. Add the garlic and sauté until lightly golden and fragrant. about 30 seconds to 1 minute.
• Pour in the chicken broth, heavy cream, and milk. Stir in salt and pepper. Turn heat to high and bring to a boil. Stir in fettuccine pasta.

  Cover and cook for 8-10 minutes, or until almost al dente, uncovering to stir and to separate the fettuccine noodles.
• Stir in the parsley and add shredded parmesan cheese. Stir until melted.
• Add shrimp and stir to combine. Cover for 5-6 minutes or until shrimp are pink and are no longer translucent, pasta is tender, and sauce is thickened.

  Garnish with additional parsley and shredded parmesan, if desired. Serve while hot.

Notes

I highly recommend shredding your parmesan cheese from the block. Freshly grating makes the cheese easier to melt into the sauce. If you buy pre-shredded, it typically is hard, a little dry and more difficult to melt.

Crushed red pepper, sun-dried tomatoes, or spinach would be nice additions to try in this recipe.

Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

If your sauce is too thick, add more milk. If your sauce is too thin, add more cream and/or cheese until you reach a desired consistency.

Fettuccine is the best pasta noodle for a creamy sauce because it holds the sauce well since it’s a flat long noodle. If you don’t have fettuccine, you could also use linguine, pappardelle, or tagliatelle.

If you would like to use already cooked shrimp in this recipe, just add it to the pasta and sauce and cook until heated, about 2-3 minutes.

If you can’t find jumbo shrimp, you can substitute large or medium size. Just be sure to get the same weight.

If you are buying your seafood fresh from a market or grocery store, be sure to ask for peeled and deveined shrimp. It’s a lot easier if this part is already done for you ahead of time!

Nutrition

Serving: 1 | Calories: 752cal | Carbohydrates: 62g | Protein: 29g | Fat: 43g | Saturated Fat: 26g | Cholesterol: 280mg | Sodium: 1280mg | Sugar: 8g | Fiber: 3g | Calcium: 326mg | Iron: 2mg

Originally published November 2017, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Creamy Garlic Shrimp Pasta Parmesan Recipe appeared first on The Slow Roasted Italian.

The whole family will be on board with this delicious meal.

Not only is every bite packed full of delicious shrimp flavor, but sheet pan dinners also mean that there is less mess to clean at the end. I’m all for easy clean up! 

It’s a must for an easy meal and quick dinner, and a great option for curbing that Mexican food craving.

You can serve this delicious dinner in warm tortillas or in a small bowl, on top of cauliflower rice or white rice. 

If you’re ready to get started, check out the recipe card below on how to make these sheet-pan shrimp fajitas! It’s what’s for dinner tonight! 

Sheet Pan Shrimp Fajitas

I always forget how easy it is to cook shrimp, especially when it can take on so many delicious flavors. 

Sautéed in lemon garlic butter, breaded in parmesan or coconut, or tossed in a white wine scampi, there are so many ways to enjoy this simple shellfish!

Sheet pan fajitas with shrimp are perfectly spiced and incredibly refreshing compared to more traditional chicken fajita recipes — and even easier to make than my spicy shrimp tacos!

But that’s not to say my Sheet Pan Chicken Fajitas aren’t sizzling perfection as well!

Get everything prepped and ready, then into the oven for a one pan meal with minimal cleanup.

Ingredient Notes and Substitutions

• Shrimp – I always grab frozen shrimp that are already deveined with the tails removed. 
  
  You can use your favorite size and adjust the cooking time accordingly, though medium or large shrimp tend to work best.
  
  You can also make this shrimp fajitas sheet pan recipe with fresh shellfish! Sheet pan meals like this are versatile! 
  
• Bell Pepper & Onion – Use what you like or whatever you have on hand. Green bell peppers are more grassy and bitter while red bell peppers are the sweetest variety. 
  
  Orange and yellow fall somewhere in between. For the onion, choose from yellow, sweet white, or red!
  
  Feel free to chop up some fresh jalapeños for some heat, or add zucchini, mushrooms, or cherry tomatoes. They all taste great when roasted in the oven.
  
• Spices – Since sheen pan fajitas with shrimp are quite simple, you’ll need to load up the ingredients with plenty of flavor!
  
  Mix together chili powder, smoked paprika, cumin, garlic and onion powder, dried oregano, and salt and pepper to taste. Or, grab your favorite packet of fajita seasoning.
  
  To make this dish even spicier, add some cayenne pepper or red pepper flakes to the mix.
  
• Olive Oil – My top choice for cooking and roasting thanks to the flavor. Canola, vegetable, or avocado oil are great alternatives.
  
• Limes – Add a citrusy zing to this dish! Drizzle freshly squeezed lime juice over the food as it comes out of the oven, then add extra lime wedges to each plate when serving.
  
• Cilantro – For even more fresh, citrusy flavor. Sprinkle this over sheet pan shrimp fajitas before serving, or have it on the table so each person can add their own.

Tips and Tricks to Make Perfect Sheet Pan Fajitas with Shrimp

• Prepare the shrimp according to what kind you use.

Frozen shrimp is the easiest, in my opinion. It often comes deveined and with the tails removed, so all you have to do is thaw it and pat it dry.

Otherwise, you’ll need to clean and devein the shrimp yourself. Rinse really well in cool running water, then make a slice along the outer curve with a paring knife.

Use the tip of the knife to lift out the dark vein running along the back, then remove it with your fingers. 

Rinse again once you’ve finished all of them, then pat dry and slice off the tails.

• Cook the vegetables first.

Spread the bell peppers and onion evenly over the baking sheet and roast for about 10 minutes. 

They will still be quite crisp, but you can certainly cook them a bit longer before adding the shrimp if you want them to be extra soft.

Push the veggies to one side of the pan, then add the shellfish to the other side. Nothing should be squished — there should still be some space between all of the ingredients.

Continue baking shrimp fajitas on the sheet pan until the shrimp is cooked through.

• Marinate the shrimp for a few minutes for maximum flavor.

Toss the shrimp in the remaining oil and spice mixture while the vegetables are in the oven. Seafood doesn’t need much time to marinate because it’s so delicate.

Be sure to pour the entire bowl onto the sheet pan too. Every last drop of marinade will coat the shrimp and help create the perfect texture!

Prep Ahead

• Slice bell peppers and onion
• Measure out spices
• Peel and devein shrimp (if needed)

Kitchen Tools You Will Need

• Baking Sheet – Used for anything from cookies to roasting, a good baking pan will last for years. Any 13×18-inch pan will work!
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.

Serving Suggestions 

Assemble shrimp sheet pan fajitas on flour tortillas with all your favorite toppings! The crisp seafood and veggies pair really well with creamy sliced avocado or guacamole. 

I like to add a dollop of sour cream and some cheese too — either mild Monterey Jack or crumbly cotija. 

Fresh pico de gallo or restaurant-style salsa would also be tasty, and you can never go wrong with a few dashes of hot sauce!

Pair sheet pan shrimp fajitas with cilantro lime rice and pinto or black beans. You could even skip the tortillas and make yourself a hearty bowl.

If you want a low carb option, serve this easy sheet pan shrimp fajitas recipe in lettuce wraps!  

Storing and Reheating Shrimp Sheet Pan Fajitas

Allow leftovers to cool, then transfer to an airtight container. It’s fine to store the seafood and vegetables together.

Refrigerate for up to 3 days, but avoid freezing — the texture will be rubbery when thawed and reheated.

Warm shrimp sheet pan fajitas in a skillet over medium heat. Stir or toss occasionally until everything is warmed through.

Shrimp Fajitas Sheet Pan FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Sheet Pan Dinner Recipes

Easy Italian Sheet Pan Chicken Thighs Recipe

Super Easy Sheet Pan Lemon Chicken Meal

One-Pan Honey Garlic Chicken and Veggies

One Sheet Roasted Chicken and Vegetables with Garlic

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20 Minute Easy Sheet Pan Shrimp Fajitas Recipe

Sheet Pan Shrimp Fajitas are delicious on flour tortillas, piled high with your favorite toppings, or over rice for a hearty bowl.

Course Main

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 -6

Calories 251cal

Author Donna Elick

Ingredients

• 3 medium bell peppers any color, sliced into ¼ inch strips
• 1 onion sliced slightly thicker than the peppers
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 2 tablespoons extra virgin olive oil
• 1 1/2 pounds raw medium shrimp peeled and deveined and tails removed
• 2 tablespoons fresh lime juice from 1-2 limes
• 1/4 cup cilantro chopped for serving
• Toppings: flour tortillas, avocado slices, guacamole, sour cream, cheese, optional for serving

Instructions

• Preheat oven to 425°F. Lightly spray a large baking sheet with nonstick spray.
• Place peppers and onions in a large mixing bowl.
• Mix together the seasonings and the olive oil. Drizzle 2/3 of the mixture over the peppers and onions. Stir well. Place the peppers and onions on the prepared baking sheet in an even layer. Bake for 10 minutes or until slightly softened.
• While peppers and onions are baking, place shrimp in a bowl and drizzle the remaining mixture over the shrimp and stir.
• Remove baking sheet from the oven and carefully give the peppers and onions a stir. Push them to one side of the pan. Place shrimp in an even layer on the pan. Bake for 6-8 minutes. If desired, put under the broiler for 2-3 minutes after baking to char a bit.
• Drizzle lime juice over the top and sprinkle with chopped cilantro.
• Serve immediately with flour tortillas and toppings.

Notes

Avoid overcooking shrimp to prevent a rubbery texture. When shrimp is perfectly cooked, they change color. Raw shrimp is translucent and grayish in color, and when cooked, turn pink with opaque white flesh.

These can be cooled and then stored in the refrigerator in an airtight container for up to 3 days.
I do not recommend freezing this meal because shrimp can become rubbery when thawed.

To reheat- place ingredients in a skillet over medium heat for a few minutes until heated through.

To make ahead: slice the vegetables and prepare marinade in advance. Put together on a baking sheet and toss in the oven. I do not recommend cooking until ready to eat because shrimp tastes best while freshly made.

Nutrition

Serving: 1 | Calories: 251cal | Carbohydrates: 10g | Protein: 36g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 274mg | Sodium: 807mg | Sugar: 5g | Fiber: 3g | Calcium: 137mg | Iron: 2mg

Originally published January 2025, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post 20 Minute Easy Sheet Pan Shrimp Fajitas Recipe appeared first on The Slow Roasted Italian.

It’s time to make juicy shrimp your main dish. Air frying is a simple way to cook the perfect shrimp. 

This simple recipe makes an easy appetizer, and really helps to cut down the cook time for fresh shrimp. 

When I’m wanting a low carb meal during busy weeknights, this is an easy way to make that happen. 

And trust me – once you air fry shrimp, you’ll never want to go back to deep frying ever again.

This is one of my favorite ways to cook shrimp, which is why I literally love telling people about this easy air fryer shrimp recipe. 

Not only do you get tasty shrimp, but pairing it with your favorite dipping sauce makes every bite unique. It’s a fast and easy dinner, that you can easily flavor as well.

I love pairing with cocktail sauce, and a drizzle of fresh lemon juice from lemon wedges. You can even add some heat by adding some cayenne pepper on top! 

Air Fryer Shrimp

Five simple ingredients are all it takes to create tender bites of air fried shrimp that are bursting with flavor!

Plus, there’s no need to babysit a pan on the stove or worry about splatters of butter and oil. 

Just pop the shrimp in the basket, set it to cook, and give it a shake around the halfway point. 

You can also pair them with our air fried brussels sprouts for a fantastic meal.

If you love these air fryer jumbo shrimp, I’ve got plenty more recipes to try! There are skillet versions with a tangy honey lime or lemon butter sauce.

Or, toss them on the smoker with your favorite sides for a quick and easy meal.

And shockingly, that’s not the only seafood you can make in the air fryer. I’ve got recipes for salmon, lobster tail, and even calamari!

Air Fryer Jumbo Shrimp – Tips and Tricks

• Save time and effort. I prefer to buy my shellfish already peeled and deveined so I can get right to cooking. If these aren’t available, you can find instructions to do it yourself in this post.
  
• Get creative with spices. Cajun blends add a nice kick, while lemon pepper or oregano are perfect for a Mediterranean flavor. 
  
  Add red pepper flakes for heat, and don’t forget that dipping sauces pair well with this tasty air fryer shrimp recipe! 
  
• Remove from the basket immediately! Since shellfish cooks quickly, leaving it in longer will cause it to become dry and overcooked. 
  
• Feeding a large group? This air fried shrimp recipe can easily be doubled or tripled, but you may need to work in several batches depending on the size of your model. 
  
  Keep everything in a single layer for the best results, without too much touching or crowding.

Shrimp In The Air Fryer Serving Suggestions

Air fryer shrimp is delicious with a green salad, seasoned vegetables, or pasta with cream sauce. 

The tender shrimp pair perfectly with air fryer asparagus as well, making a super simple quick dinner. 

You can also whip up air fryer Brussels sprouts as well to enjoy the crispy texture. 

If you want to keep your kitchen cool, use the same appliance to make corn on the cob, baked potatoes, or crispy cauliflower. 

Tent the veggies with foil so they stay warm while you prepare the shellfish.

You can also adjust the spices and seasonings on air fried shrimp for tacos, pasta salad, or just to have something different!

And if you haven’t tried shrimp with Cheddar’s coconut shrimp sauce, you’re missing out!

Air Fried Shrimp FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Air Fryer Recipes

Juicy Air Fryer Boneless Chicken Breast Recipe

Juicy Air Fryer Steak Recipe with Herb Butter

Air Fryer Whole Chicken

Easy Lemon Garlic Air Fryer Chicken Bites Recipe

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Air Fryer Shrimp (Best Easy Recipe In 8 Minutes)

Air fryer shrimp are cooked to perfection in minutes with little effort. Enjoy these on their own or use them in your favorite recipes!

Course Main

Cuisine American

Method Air Fryer

Prep Time 3 minutes minutes

Cook Time 5 minutes minutes

Total Time 8 minutes minutes

Servings 4

Calories 238cal

Author Donna Elick

Ingredients

• 1 pound jumbo shrimp Peeled, shelled and deveined.
• 5 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper

Instructions

• Preheat Air Fryer to 400 degrees, about 3 minutes.
• Meanwhile: pat Shrimp dry with paper towel if they are wet.
• In a medium bowl combine shrimp, olive oil and spices and toss together.
• When the Air Fryer is hot place the shrimp in a single layer on the tray and adjust the temperature to 370 degrees. Cook for 5 minutes shaking or flipping at the halfway point of cooking.
• Serve immediately and garnish with fresh chopped parsley, melted butter and a squeeze of lemon. Enjoy!

Nutrition

Serving: 1 | Calories: 238cal | Carbohydrates: 2g | Protein: 16g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 143mg | Sodium: 1224mg | Sugar: 1g | Fiber: 1g | Calcium: 63mg | Iron: 1mg

Originally published September 2021, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Air Fryer Shrimp (Best Easy Recipe In 8 Minutes) appeared first on The Slow Roasted Italian.

I like to keep a big bag of frozen shrimp in the freezer for easy weeknight meals. 

It thaws quickly under cold running water, making it the perfect last-minute dinnertime solution. Steamed clams is also another easy recipe to have on hand.

Toss some in a pan with lemon juice and garlic butter or combine them with pasta, veggies, and a spicy Cajun sauce. I even like to combine shrimp, Cajun, and rice for a quick weeknight meal!

Every single time that I make this easy shrimp taco recipe, I’m already thinking about the next time I can make them!

Tacos are a way of life in my house, so we know a thing or two about the best tacos out there. 

I love the flavor and texture of the warm shrimp and shrimp seasoning, paired with the rest of the ingredients.

And I also love that everyone can make their own tacos just like they want by adding things like tomatillo salsa, avocado sauce, cilantro slaw, red cabbage, cilantro leaves, creamy sriracha sauce, and more.

Sometimes, we’ll add green onions, other times we’ll stick to crunchy cabbage and avocado salsa. 

What I can tell you is that after you let the shrimp cook and start adding all the fun toppings, it’s a race to see who can create the best results, and start creating round two!

When I say that these make the best shrimp tacos, I mean it! 

Spicy Shrimp Tacos

Take any Taco Tuesday to the next level with spicy tacos smothered in shrimp taco sauce made with avocado and cilantro!

These easy shrimp tacos are made from scratch, so you can feel good about serving this meal to your family. 

Plus, you can easily scale the spicy shrimp taco recipe up or down to meet your needs.

Easy Shrimp Tacos Tips and Tricks

• Prep your ingredients first! Since the shellfish cooks quickly, you’ll want everything ready to go as soon as it’s done. 
  
  Make the sauce and slice the cabbage, then stick them in the fridge until it’s time to assemble.
  
• Adjust the spice. Remove the jalapeño seeds for mild heat or leave them in if you like it spicy! 
  
  Wear gloves when handling peppers, since the oils can irritate your skin and eyes.
  
• Use fresh or frozen shellfish. Either will work for this spicy shrimp taco recipe, but get the kind with the tails removed. 
  
  It will save you prep time, and you can dig right in once everything is cooked.
  
• Want authentic flavor? Fry your corn tortillas in a little bit of oil. Corn oil is an obvious choice, but peanut or vegetable oil will also do the trick.

How To Make Shrimp Taco Sauce

The shrimp taco sauce seriously couldn’t be any easier to prepare – just toss everything in a blender and press puree!

It gets even better the longer it sits, so feel free to blend it up in advance and store it in the fridge.

Keep the dressing in an airtight container and give it a good stir before drizzling over your spicy shrimp tacos.

Spicy Tacos Serving Suggestions

While these easy shrimp tacos are more than enough for a meal, you can stretch your servings with a few tasty sides.

You can never go wrong with refried beans and Mexican rice! Or, add some cilantro lime rice to your plate with a spoonful of Street Corn Salad for a lighter option.

If cilantro isn’t really your thing, replace it with this Cheddar’s coconut shrimp sauce!

Spicy Shrimp Tacos FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Spicy Shrimp Tacos Recipe with Cilantro Lime Sauce

Spicy Shrimp Tacos topped with colorful cabbage and a creamy taco sauce is an easy shrimp taco recipe you can make in just 20 minutes!

Course Main

Cuisine American

Method Blender, Stovetop

Prep Time 14 minutes minutes

Cook Time 6 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 412cal

Author Donna Elick

Equipment

• blender
• large skillet
• citrus juicer

Ingredients

• 1 pound medium raw shrimp peeled, deveined and tails removed
• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil divided
• 1 lime juiced

For The Sauce

• 1 avocado peeled and pitted
• 3/4 cup milk
• 1/2 cup plain Greek yogurt
• 1/2 jalapeno stem trimmed; remove seeds for milder heat
• 1/4 cup packed cilantro leaves
• 1 teaspoon white vinegar or apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 tablespoon lime juice (1 lime)

For Serving

• 1 1/2 cups sliced green cabbage
• 1 1/2 cups sliced purple cabbage
• 2 tablespoons chopped cilantro
• 8 corn tortillas

Instructions

For the Shrimp

• Heat 1 tablespoon oil in a large skillet over medium-high heat.
• Season shrimp with chili powder, cumin, and cayenne pepper and toss until evenly coated.

  Add shrimp to the pan (you'll need to cook in two batches) and cook 2-3 minutes per side, or until pink and no longer translucent.

  Transfer to a plate and cook remaining shrimp.
• Sprinkle with salt and squeeze lime juice over the top.

Avocado Sauce

• Place all sauce ingredients in a blender or food processor and puree until smooth and creamy.

Assembly

• Place a little of each cabbage on tortilla, drizzle with some sauce, top with 4-5 shrimp, drizzle with more sauce, sprinkle with cilantro. Repeat with remaining ingredients and serve.

Nutrition

Serving: 1 | Calories: 412cal | Carbohydrates: 38g | Protein: 25g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 150mg | Sodium: 1166mg | Sugar: 7g | Fiber: 9g | Calcium: 234mg | Iron: 2mg

Originally published August 2018, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Spicy Shrimp Tacos Recipe with Cilantro Lime Sauce appeared first on The Slow Roasted Italian.

This cream cheese shrimp dip not only has a fantastic taste but is also easy to prepare. It’s one of my go to recipes when I’m hosting a dinner party, because I love having this as a quick appetizer. 

It’s just the easiest dip to make – and perfect for sharing at a family party or with friends! 

All it takes is a handful of simple ingredients and a few straightforward steps, and you’ll have a scrumptious shrimp dip ready to be devoured. 

I’m obsessed with the flavor of this cold shrimp dip because it’s perfect for holiday parties. It’s quickly become one of my favorite dips because it’s versatile in what I can dip into it. 

I love dipping Ritz cracked, chips, pita bread, or even just some sliced celery sticks. You have to make this easy shrimp appetizer dip because you don’t want to miss out on the flavor of this one! 

Why You’ll Love Hot Shrimp Dip with Cream Cheese

There are countless reasons why you’ll absolutely love this hot shrimp dip with cream cheese! 

One of the best things, it’s incredibly delicious, easy-to-make, and the perfect choice for serving at your next party.

People tell me all the time that it has the best flavor, which is why it’s one of my go-to party dips. 

The combination of the warm,  base mixed with deliciously tender shrimp is bound to make your taste buds sing. 

This dip pairs well with a variety of dippers, including:

• Butter crackers
• Baguette slices
• Fresh vegetables – like celery sticks
• Pita chips or potato chips

This hot shrimp dip is an easy appetizer recipe that receives rave reviews much like our buffalo chicken dip. 

Ingredients

Let’s dive into what you’ll need to make this recipe and how to select the best shrimp for your dip.

Selecting the Shrimp

Whether you use canned shrimp or fresh tiny shrimp, always make sure they are peeled and deveined. 

If using fresh shrimp, choose a deveined option to save on prep time and make this the absolute best shrimp dip.

Now, let’s take a look at the ingredients and how they contribute to this incredible dip:

• Cream cheese: room temperature block of cream cheese is easy to mix in, creating a creamy shrimp dip.
• Mayonnaise: contributes to the smooth consistency and adds savory flavor.
• Sour cream: thickens the dip while adding a tangy taste
• Parmesan cheese: brings a salty, nutty flavor
• Mozzarella cheese, divided: provides a perfect melt and creaminess
• Dried dill and chives: adds a lovely aromatic and fresh flavor
• Garlic powder and onion powder: elevates flavors, adds depth to the dip and a nice garlicky taste.
• Hot sauce: adds heat and depth to your dip
• Shrimp: lends a delicious seafood flavor. Pat them  dry with a paper towel before adding to the mixture.
• Green onion and fresh parsley: contributes freshness and color

Now, you have all the necessary ingredients to create a truly scrumptious easy shrimp dip recipe!

Equipment Needed

Are you excited to make a delicious shrimp dip with cream cheese? Great! Before diving in, make sure you have the right equipment on hand. 

Don’t worry, the list is short and sweet, and you likely already have everything you need in your kitchen.

• Mixing Bowls: Grab a couple of mixing bowls in various sizes. You’ll need them to combine the cream cheese with other ingredients and also to mix the shrimp into the dip.
• Electric Hand Mixer or Whisk: To attain that smooth, creamy texture that everyone loves, either an electric mixer or a good old-fashioned whisk will do the trick.
• Spatula: A rubber spatula is perfect for folding the shrimp into the cream cheese mixture and scraping the sides of the bowl to make sure every bit of deliciousness makes it into your dip.

Steps to Create the Perfect Dip

You’ll love making this scrumptious shrimp dip with cream cheese! To get started, gather all your ingredients and pre-heat the oven to 350 degrees.

In a large bowl, combine everything except 1/2 cup mozzarella and the shrimp. Give everything a good mix until it’s well combined.

Be sure the shrimp is dry by patting it off on paper towels. Stir the shrimp into your creamy mixture until it’s evenly distributed. 

Then, transfer this delicious concoction to a 3-cup baking dish.

Cooking Steps

Sprinkle the remaining 1/2 cup mozzarella cheese over the top of the dip. This will create a perfectly gooey, cheesy topping. 

Place the baking dish in your preheated oven and bake it for 15-20 minutes, or until the cheese is melted and the dip is slightly bubbling. 

To achieve a bubbly and lightly browned top, switch your oven to the broil setting and broil for an additional 2-3 minutes.

Garnish with sliced green onions and chopped parsley.

Substitutions

One of the great things about this shrimp dip with cream cheese is that it’s very versatile. 

You can customize the original recipe by adding your favorite seasonings, such as garlic, lemon juice, cocktail sauce, or even some spicy chili sauce for an extra kick. 

How about adding some spiciness to your dip? 

Swap the regular shrimp with spicy cooked shrimp or consider adding a dash of hot sauce or a pinch of cayenne pepper to the mixture.

In case you’re looking for a completely different taste profile, turn your shrimp dip into a Mexican fiesta! 

Swap the lemon juice for lime juice, add a teaspoon of ground cumin, and throw in some diced jalapeños or green chilies. 

To elevate the dish even further, garnish your dip with chopped cilantro, and serve it alongside tortilla chips.

Storing Your Shrimp Dip

Are you excited about making that delicious shrimp dip with cream cheese? Well then, let’s make sure it stays fresh and tasty for as long as possible! 

Follow these simple storage tips to ensure that you get the most out of your shrimp dip.

 If you want to prepare the dip ahead of time, shrimp dip can be refrigerated until you’re ready to serve it. 

Remember to place it in the fridge while it’s still relatively fresh to help preserve its quality.

Store your shrimp dip in an air tight container for the next two to three days.

Frequently Asked Questions

Enjoy!

With love, from our simple kitchen to yours.

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Shrimp Dip with Cream Cheese (Best Easy Recipe)

Shrimp Dip with Cream Cheese is an irresistible combination of shrimp and cream cheese in a delectable dip!

Course Appetizer

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 5 2 1/2 cups

Calories 488cal

Author Donna Elick

Ingredients

• 1 cup cream cheese softened
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup shredded parmesan cheese
• 1 cup shredded mozzarella cheese divided
• 1 teaspoon dried dill
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon dried chives or 2 Tbsp fresh
• 1/4 teaspoon salt
• 1/4 teaspoon ground pepper
• 1 teaspoon hot sauce adjust based on spice preference
• 4 ounce canned cocktail shrimp (or fresh)
• 2 tablespoons sliced green onion
• 1 tablespoon chopped Italian parsley

Instructions

• Pre-heat oven to 350 degrees
• Place cream cheese, mayonnaise, sour cream, parmesan cheese, 1/2 cup mozzarella cheese, seasonings and hot sauce in a bowl and mix well.
• Stir in the shrimp and then transfer to a 3-cup baking dish.
• Sprinkle remaining 1/2 cup mozzarella cheese over top of the dip.
• Bake for 20 minutes, or until cheese is melted and it is bubbling slightly, then turn the oven to the broil setting and broil for 2-3 minutes until top is bubbly and lightly browned.
• Remove from the oven, garnish with sliced green onion and chopped parsley and serve.

Nutrition

Serving: 1 | Calories: 488cal | Carbohydrates: 6g | Protein: 17g | Fat: 45g | Saturated Fat: 19g | Cholesterol: 130mg | Sodium: 759mg | Sugar: 3g | Fiber: 1g | Calcium: 324mg | Iron: 1mg

Originally published October 2021, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Shrimp Dip with Cream Cheese (Best Easy Recipe) appeared first on The Slow Roasted Italian.

Grab your tartar sauce or cocktail sauce, and get ready to enjoy dipping these crispy air fryer shrimp! Not only is it an easy appetizer to make, but air frying is just so much quicker!

Deep frying with all that excess grease and oil is SO last year. You’ll love the crispy breading and easy steps to make this recipe! 

If your mouth is watering and you’re excited to make this crunchy appetizer, you’re not alone. Luckily ,all the easy tips and steps are located below on the printable recipe card.

Trust me when I say that this is about to be your new favorite way to cook shrimp! 

Breaded Shrimp in Air Fryer

Is there anything the air fryer can’t do? I know that personally I can’t shut up about how much I love this kitchen appliance. 

So much so that my friends are all like, Donna… we get it! Sorry, but I just can’t help myself!!

My latest creation is this Parmesan garlic breaded shrimp in air fryer recipe.

It’s shrimp that’s breaded in a mixture of cheese and seasonings that I pop in the air fryer for about 6 minutes until they’re nice and crispy. YUM!!

Perfect for a light lunch or dinner, it’s a fun option for those nights when you don’t want to spend hours in the kitchen but are still craving something tasty.

Want more shrimp recipes? Don’t miss my shrimp macaroni salad with bacon, smoked shrimp, and coconut shrimp just like Cheddar’s does it too!

Ingredient Notes and Substitutions

• Frozen Shrimp – I like using frozen shrimp as it’s easiest to find all year round no matter where you live! It has to be deveined, peeled, and cleaned with tails removed. 
  
  I usually grab a bag from the Sam’s Club frozen section. I like to use large shrimp or jumbo shrimp. 
  
• Butter – You have to melt the butter before using, but it’s best to let it cool a bit first as you’ll have more time to coat the shrimp before it solidifies.
  
  I used salted butter as I didn’t mind the extra sodium in these air fryer garlic Parmesan shrimp.
  
• Parmigiano Cheese – I love Parmigiano cheese — in fact in Italy, they often prefer Parmigiano over Parmesan.
  
  That said, Parmesan is okay if that’s all you can find… I often interchange the two, which is why I refer to this as a garlic Parmesan shrimp air fryer recipe!
  
• Seasonings – Salt, garlic powder, smoked paprika, and New Mexico chili powder provide much of the flavor in this recipe.
  
  You can play around with them and omit any you don’t like… or double up on the ones you love. Sometimes I’ll even add some fresh, minced garlic to the mix to intensify the garlic flavor!

Tips and Tricks to Make Perfect Air Fryer Garlic Parmesan Shrimp

• Prep your air fryer to prevent sticking.

There are a few different options!

You can either spray the basket with some nonstick cooking spray, or you can preheat it for a few minutes before adding the breaded shrimp in the air fryer.

Cleanup will be a lot easier, and your air fryer garlic parmesan shrimp won’t stick to the basket.

• Don’t overcrowd the basket.

Proper air circulation is key to getting that crispy texture I know you all love with air fryer breaded shrimp!

Make sure your shrimp are in a single layer with some space in between each one. If you’re working with a lot, it’s always better to cook in batches.

• Flip or shake for the best results.

About halfway through the cooking time, make sure to flip the shrimp or simply shake the air fryer basket so that they turn over.

This helps ensure even browning and crisping on all sides of the shrimp.

• A few variations to try:

I always encourage you to have fun with my recipes! 

You can make it spicy by adding a pinch of crushed red pepper flakes of chopped jalapenos to the breadcrumbs mixture. Or, make it deluxe and sprinkle some extra cheese on top.

Those are just a few ideas… feel free to add your own unique spin to your garlic Parmesan shrimp in air fryer.

Prep Ahead

• Prepare the shrimp
• Melt and cool the butter
• Preheat the air fryer to 370°F

Kitchen Tools You Will Need

• Air Fryer – Different brands and sizes may require different cooking times, so be familiar with your model and make adjustments as needed.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Wood Turner – My most used spoon or spatula in my kitchen! It’s amazing for tossing.

Serving Suggestions 

As soon as the timer goes off, remove your air fryer breaded shrimp from the basket. Grab a spatula and scrape out any remaining spices and butter — you want to add all of that flavor back to your shrimp!

I like these over rice, pasta, in a salad, or as an appetizer with marinara dipping sauce. Instant Pot Brown Rice is a good choice, though I have to say that in my house we serve these over lemon pasta most often.

There are also a ton of options for leftovers. Add them to a wrap with some fresh veggies for lunch, make a seafood omelet for breakfast, or serve up some air fryer shrimp tacos with coconut sauce for dinner!

Leftovers are a great way to turn an original recipe into something new! 

Storing and Reheating Air Fryer Breaded Shrimp

You can store leftovers in an airtight container in the refrigerator for up to 2 days. 

Let them come to room temperature and enjoy that way, or reheat breaded shrimp in air fryer for 1-2 minutes at 325°F.

I don’t recommend freezing, thawing, and reheating cooked shrimp as the change in temperature will mess with the texture too much.

Garlic Parmesan Shrimp Air Fryer FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Air Fryer Recipes

Pumpkin Fries (Air Fryer Recipe!)

Turkey Breast in Air Fryer (Easy Juicy Recipe)

Best Crispy Air Fryer Chicken Legs (Drumsticks)

Air Fryer Jalapeno Poppers (Jalapeño Recipe with Bacon)

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Parmesan Garlic Breaded Shrimp in the Air Fryer

Breaded Shrimp in the Air Fryer is insanely good! Made with Parmesan cheese, seasonings, and breadcrumbs, they’re crispy and flavorful!

Course Main

Cuisine American

Method Air Fryer

Prep Time 5 minutes minutes

Cook Time 9 minutes minutes

Total Time 14 minutes minutes

Servings 4

Calories 270cal

Author Donna Elick

Equipment

• large mixing bowl
• air fryer

Ingredients

• 1 pound frozen medium size shrimp deveined, peeled, cleaned, tail off *I get the bag at Sam’s Club frozen section.
• 1/4 cup melted butter I used salted but unsalted can also be used, melted but cooled, 4 tablespoons
• 1 tablespoon olive oil or any oil of your liking
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/4 teaspoon New Mexico chili powder
• 1/4 cup breadcrumbs
• 2 tablespoons fresh grated Parmigiano cheese more if you want to sprinkle some when serving
• salt and pepper to taste

Instructions

• In a large mixing bowl put the frozen shrimp.
• Pour the cooled melted butter, and olive oil and mix to coat the shrimp.
• Sprinkle the salt, garlic powder, Paprika, and Chili Powder and mix so all the seasonings are coating the shrimp.
• Mix the bread crumbs and the Parmigiano and sprinkle over the shrimp. Using 2 big forks or wooden spatulas, toss to evenly distribute the breadcrumbs.
• Place the shrimp into the air fryer basket in a single layer.
• Air Fry at 370 degrees F for 3 minutes, flip, and air fry for an additional 2 to 3 minutes.
• Serve and Enjoy!

Notes

*NOTE* If your butter is warm, it will solidify when it touches the frozen shrimp. the fact that if you use melted butter that has cooled off (this means to melt the butter, mix it, and wait 2 to 3 minutes before pouring over the shrimps.) you will have more time to coat the shrimps before it solidifies.

When pouring the shrimp into the air fryer basket, make sure to use a spatula and get as much of the flavoring from the spices and butter on the shrimps.

Nutrition

Serving: 1 | Calories: 270cal | Carbohydrates: 6g | Protein: 25g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 215mg | Sodium: 900mg | Sugar: 1g | Fiber: 1g | Calcium: 120mg | Iron: 1mg

Originally published October 2024, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Parmesan Garlic Breaded Shrimp in the Air Fryer appeared first on The Slow Roasted Italian.

How do you make America’s favorite comfort food, mac and cheese, even better?!  Add flavorful, juicy seafood, of course! While this is technically a main course, you can easily enjoy it as a side dish, too. 

Talk about a major upgrade to your typical mac and cheese recipe! Great food like this has the best flavor – and I’ve have loved this recipe since the first time that I made it. 

While I typically use medium-sized shrimp for this dish, you can use smaller shrimp or larger shrimp and be just fine. 

And if you’re a fan of spicy dishes, adding a pinch of cayenne pepper is a fun way to add a little kick! 

Shrimp Mac and Cheese

This baked mac and cheese casserole is one of the most comforting, decadent, crave-able foods on the planet, with a subtle heat from Cajun seasoning, and a not-so-subtle ooey, gooey, cheesiness.

Instead of using just a roux to create the sauce, I also use evaporated milk whisked with some cornstarch. 

This stabilizes the silkiness of the cheese so that doesn’t separate or curdle when baked!

Not a mac and cheese fan? Try my Red Lobster shrimp scampi copycat. Or if seafood isn’t your thing, I have plenty of other easy mac and cheese recipes! 

For a fun Tuesday taco night twist, you could make Southwestern Mac and Cheese. Or, sneak some veggies into your meal with Broccoli Mac and Cheese.

Ingredient Notes and Substitutions

• Medium Shrimp – Either fresh or frozen works. Try to find the medium size, which typically comes packaged with about 20 shrimps per pound.
  
  I’m not a fan of using small shrimp as it cooks too quickly, and I don’t care for the texture. 
  
  If you aren’t a fan of seafood, you can swap the shrimp in this mac and cheese recipe with chopped, uncooked chicken.
  
• Cellentani Pasta – I prefer using this noodle over regular elbow macaroni because it has ridges that hold the cheesy sauce better. 
  
  That said, any short pasta shape works great — bowtie, rotini, or even cavatelli pasta.
  
• Seasonings – This shrimp macaroni and cheese is loaded with flavor! 
  
  You’ll need Cajun seasoning for the shrimp and in the cheese sauce, plus onion and garlic powder, dried parsley, and salt.
  
  If you like it hot, you can toss some cayenne pepper in there as well. And for a bit more smokiness, try smoked paprika!
  
• Cheese – Sharp cheddar and Gruyere are my top choices for this shrimp mac and cheese recipe. 
  
  Both have incredible flavor and will melt down really well into the sauce.
  
  You could also use white cheddar or cheddar cheese as a good substitute, but they might not melt and have the same consistency as the others.
  
  I’m not a huge fan of using pre-shredded cheese, so I like to shred my own for better flavor and better consistency. 
  
• Breadcrumb Topping – A simple mixture of panko breadcrumbs and melted butter adds a crunchy texture to shrimp mac n cheese. 
  
  You can incorporate extra parsley here for more flavor if you’d like!
  
  If you don’t have panko bread crumbs on hand, crushed Ritz crackers would be just as tasty.

Don’t forget that you can also add andouille sausage instead to this dish, or even lobster to turn this into lobster mac and cheese! 

Tips for Making the Best Shrimp Macaroni and Cheese

• Buy peeled and deveined shrimp. 

I suggest using medium uncooked shrimp, and be sure to get them already peeled and deveined. Unless you live in an area where fresh seafood is available year-round, you may need to buy frozen shrimp.

Buying prepared shrimp makes your job much easier because all you have to do is defrost it.  

• Don’t overcook the pasta.

You want it to be al dente, meaning there’s still a bit of a bite. The noodles will continue to soften in the oven.

If you cook them to your liking right away, they will end up being too mushy when your Cajun shrimp mac and cheese is done!

• Feel free to mix up the cheeses!  

I love Gruyere in shrimp macaroni and cheese. It melts beautifully and has a sweet yet sharp, caramelly, nutty, buttery flavor. 

Monterey Jack cheese would also be delicious. You need 4 cups of cheese total, so mix and match your favorites to reach that amount.

Storing and Reheating Shrimp Mac n Cheese

Allow the dish to cool, then transfer leftovers to an airtight container. Keep in the refrigerator for 2 to 3 days. I don’t recommend freezing.

To reheat, return Cajun shrimp mac and cheese to the oven and bake at 350°F until warmed through and bubbly. Avoid the microwave or your shrimp will turn rubbery.

You can also heat individual portions on the stove over medium-low heat. Add splashes of milk as needed to loosen up the sauce.

Kitchen Tools You Will Need

• Large Pot and Strainer for the pasta
• Dutch Oven or Large Oven-Safe Skillet
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.

Cajun Shrimp Mac and Cheese FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Cajun Shrimp Mac and Cheese w/ Breadcrumb Topping

Shrimp Mac and Cheese is your favorite comfort food with a scrumptious seafood twist! Baked with a breadcrumb topping, it’s irresistible!

Course Main

Cuisine American

Method Oven, Stovetop

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 1043cal

Author Donna Elick

Ingredients

Shrimp

• 1 pound medium uncooked shrimp peeled and deveined
• 1 tablespoon Cajun seasoning
• 1 tablespoon butter
• 1 tablespoon olive oil

Macaroni and Cheese

• 1 pound cellentani pasta or elbow macaroni
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups milk
• 12 ounces evaporated milk
• 1 tablespoon cornstarch
• 1 tablespoon chicken bouillon
• 1 tablespoon Cajun seasoning
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper optional
• 2 cups freshly grated sharp cheddar cheese
• 2 cups freshly grated Gruyere cheese

Breadcrumb Topping

• 1/4 cup freshly grated Parmesan cheese
• 3/4 cup panko breadcrumbs
• 3 tablespoon melted butter

Instructions

• Preheat oven to 350°F.
• Cook pasta to al dente in salted water according to package directions. Drain and rinse with cold water. Set aside.
• Add shrimp to a medium bowl and toss with 1 tablespoon Cajun seasoning.
• Melt 1 tablespoon butter with 1 tablespoon olive oil in a large (3.5 qt) oven proof sauté pan over medium-high heat. Add shrimp in an even layer and cook 2-3 minutes, flip over and continue to cook 2-3 minutes or until until cooked through. Remove shrimp to a cutting board. When cool enough to handle, cut into thirds. Set aside.
• To the now empty skillet (don’t wipe out) melt 4 tablespoons butter over medium heat then whisk in flour. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in milk. Whisk cornstarch into evaporated milk and gradually add to skillet followed by all remaining spices/seasonings.
• Bring to a simmer, whisking constantly until thickened (but not overly thick). Turn heat to low then whisk in sharp cheese until melted followed by Gruyere until melted. Add shrimp and pasta and stir until evenly coated.
• Spread pasta into an even layer then top with Parmesan. Whisk panko with melted butter and evenly sprinkle on top. Bake 15-20 minutes or until hot and bubbly. Turn oven to broil to toast panko for 2-3 minutes, watching closely so it doesn’t burn.
• Let stand 5 minutes before serving.

Nutrition

Serving: 1 | Calories: 1043cal | Carbohydrates: 83g | Protein: 53g | Fat: 55g | Saturated Fat: 31g | Cholesterol: 251mg | Sodium: 1752mg | Sugar: 15g | Fiber: 4g | Calcium: 1122mg | Iron: 3mg

Originally published October 2019, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Cajun Shrimp Mac and Cheese w/ Breadcrumb Topping appeared first on The Slow Roasted Italian.

You’re going to love the fresh flavor of this shrimp dish. People tend to think that cooking shrimp is difficult, but it’s really quite an easy weeknight meal. 

Your taste buds will love the tangy lemon flavoring of new recipes like this! 

I love using fresh ingredients to make a delicious dinner, and then lemony garlic butter shrimp never disappoints. 

It’s amazing what a little bit of fresh lemon juice and lemon zest paired with raw shrimp can do! (and yes, save yourself some time and buy the deveined shrimp – no one has time to spend hours on fresh shrimp cleaning it and getting it ready!) 

You can cook the large shrimp and enjoy them just like they are, or turn this into an amazing lemon garlic shrimp pasta. 

The succulent shrimp give you options – and options are always good! Follow the simple steps on the recipe card below to get this on the dinner table tonight! 

Lemon Garlic Shrimp

Summer is the perfect time for cooking with seafood — and juicy shrimp is one of our favorite types!

Beneath tender lemon butter garlic shrimp is a silky sauce that makes this dish perfect over a bed of steamed vegetables, rice, or pasta.

There are so many ways to prepare shrimp, from Cajun pasta and tacos to skewers on the smoker!

You can even make a hot party dip with this versatile shellfish, perfect for a holiday or game day appetizer.

Tips for Making Lemon Butter Garlic Shrimp

• Cut down on prep time. 

If you buy your shrimp already cleaned and deveined, you will save yourself quite a bit of time. 

Otherwise, you will need to clean, peel, and devein shrimp yourself before making this lemon garlic shrimp recipe.

• Use the freshest ingredients.

You won’t believe how much better the flavor is when you use freshly squeezed lemon juice and chop whole garlic cloves yourself! 

Garnish with fresh parsley and a lemon wedge for a restaurant-quality presentation.

• Swap in other seafood!

For a slightly different flavor, you can substitute half of the shrimp with bay scallops instead.

Prepare the recipe for lemon butter garlic shrimp the same as directed — no adjustments needed.

Flavor and Recipe Variations to Try

It’s so easy to customize garlic lemon shrimp recipes depending on what you’re in the mood for or any ingredients you have on hand.

Plus, you can keep garlic lemon shrimp in rotation without getting tired of it!

• Add a bit of honey to the pan while you cook the shrimp.
• Include chopped fresh basil or sage in the butter sauce.
• Create a spicier dish with a dash of red pepper flakes.
• Saute onions and mushrooms in the pan before adding the shrimp. 
• Brighten lemon garlic shrimp with herbaceous cilantro as a garnish.

Lemon Garlic Shrimp Recipe FAQ

Storing and Reheating Garlic Lemon Shrimp

Transfer cooled leftovers (including sauce) to an airtight container. Store in the refrigerator for up to 3 days or freeze for 2 to 3 months. 

Reheat lemon garlic shrimp back on the stovetop until warmed through. Avoid microwaving, as this will make the shrimps rubbery.

And if frozen, be sure to let it thaw in the refrigerator before reheating.

Enjoy!

With love, from our simple kitchen to yours.

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Other Shrimp Recipes

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Butter Lemon Garlic Shrimp (20 Minute Recipe) + Video

Lemon garlic shrimp is bursting with flavor, truly better than any restaurant. A one-skillet meal, made in just 20 minutes!

Course Main

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 219cal

Author Donna Elick

Ingredients

• 2 pounds large shrimp peeled and deveined
• 1 teaspoon kosher salt
• 1 teaspoon cracked black pepper
• 6 tablespoons unsalted butter divided
• 4 cloves garlic minced
• 3/4 cup fresh lemon juice
• 1/4 cup chopped fresh parsley divided

Instructions

• Prep ingredients before you begin cooking. Do not skip this step.
• In a large skillet over medium-high heat, melt 2 tablespoons butter.
• Add garlic to the skillet and cook about 1 minute.
• Add shrimp, salt, and pepper. Cook for 1 minute without stirring. Continue cooking until shrimp begin turning pink (about 2-3 minutes).
• Remove shrimp from pan and set aside in a bowl. (They will be returned to the skillet to continue cooking).
• Add lemon juice to skillet and bring to a boil. Reduce to simmer and cook until liquid is reduced by half.
• Add remaining butter and cook until melted. Add 1/2 of parsley. Stir to combine. Add shrimp back into the pan. Stir to combine. Cook until shrimp are opaque, about 2-3 minutes stirring occasionally.
• Top with remaining parsley and serve with a lemon wedge if desired.
• Serve over pasta or steamed vegetables and enjoy!

Video

Nutrition

Serving: 1 | Calories: 219cal | Carbohydrates: 5g | Protein: 21g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 221mg | Sodium: 1247mg | Sugar: 1g | Fiber: 1g | Calcium: 96mg | Iron: 1mg

Originally published May 2015, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Butter Lemon Garlic Shrimp (20 Minute Recipe) + Video appeared first on The Slow Roasted Italian.

Midnight Spaghetti

Some dishes just work no matter the season, and pasta is one of them! It’s cozy enough for the colder months but easy to make on the stove when it’s too hot to turn on the oven.

Since I’m working on simple recipes that don’t need a ton of ingredients (or effort!), it’s the perfect time to introduce you to spaghetti aglio e olio with shrimp!

“Aglio e olio” means “garlic and oil” in Italian, a nod to the simple sauce used in this dish.

It’s also sometimes known as midnight spaghetti because it’s quick and easy to throw together at the end of a long restaurant shift… or maybe if you’re just up late and feel a rumbling in your stomach!

Don’t be fooled, though. This recipe comes together fast enough for lunch and is filling enough for a weeknight meal. 

And with the addition of sautéed shrimp, it’s even fancy enough for a special occasion. Especially if you’ve got this gorgeous lemon cream cake waiting for dessert!

Ingredient Notes and Substitutions

• Spaghetti – The classic choice for this recipe, though linguine or bucatini will do the trick too. I’ve even used penne in a pinch!
  
• Olive Oil – I love the flavor of EVOO in this recipe, but regular olive oil or even avocado oil are fine substitutes.
  
• Shrimp – Use large or jumbo shrimp for a hearty bite. Be sure to peel and devein them first if using fresh, or simply buy them frozen and ready to use (after thawing).
  
• Fresh Garlic – We’re using just about a whole head of garlic! Thinly sliced garlic cloves melt into the sauce and infuse it with the best flavor… much less bitter than the jarred, minced stuff.
  
• Red Pepper Flakes – These infuse some heat into the oil, though you can adjust the amount to your preference. Just a few flakes will be noticeable, so start on the lower end if you’re sensitive.
  
• Fresh Herbs – Optional, but adds another layer of flavor to garlic spaghetti with shrimp.
  
  Grab whichever are your favorite (or any hiding in your fridge!) from Italian classics such as parsley, thyme, oregano, basil, or rosemary.
  
• Parmesan – Adds a creamy finish and helps bring the sauce together (along with reserved pasta water). Romano is the best swap, and I won’t judge if you measure either with your heart!

How to Make Spaghetti Aglio e Olio with Shrimp

Start by bringing a large pot of salted water to boil. While you wait on that, get everything else prepped, because once you start the pasta, this recipe moves quickly!

Add the spaghetti once the water is boiling, then heat oil in a skillet to cook the shrimp. Make sure to pat them dry first so they sear instead of steam.

Remove those once done and pour more oil in the pan. Add the garlic and red pepper flakes, stirring frequently until the garlic slices turn golden.

If you’re using fresh herbs, now’s the time to add them. Cook for just a minute or so until fragrant but not burnt. 

Transfer the cooked pasta (not drained!) to the skillet along with some of the pasta water. I like to save extra in case I need it later… or for leftovers.

Once the strands are well coated in a thick sauce, toss the shrimp back in to get them warm again. Then, turn off the heat and stir in freshly grated cheese.

Serve your midnight spaghetti with a sprinkle of fresh parsley and dig in!!

Prep Ahead

• Slice garlic
• Peel and devein (and/or thaw) shrimp
• Chop herbs
• Grate cheese

Donna’s Pro Tips

• Slice garlic evenly: For best flavor and even cooking, slice garlic cloves into uniform ⅛-inch slices. Uneven slices can burn quickly (or stay crunchy!) and add a bitter flavor.
  
• Don’t walk away from the garlic: Garlic can go from golden to burnt in seconds. Stir constantly, and if it browns too quickly, pull the skillet off the heat to stop the cooking immediately.
  
• Use high-quality extra virgin olive oil: This is the foundation of your sauce, so the flavor really matters. A fruity or peppery olive oil will add depth.
  
• Salt the pasta water like the sea: It’s your only chance to season the pasta itself, and it enhances the whole dish.
  
• Don’t overcook the shrimp: Shrimp are perfectly cooked when they turn opaque and curl into a loose “C” shape. Tight curls mean they’re overcooked and rubbery.
  
• Reserve that pasta water! The starches in the water help bind the oil to the pasta for a silky, restaurant-style finish. Don’t skip it.
  
• Add herbs at the end: Fresh herbs lose flavor when overcooked. Stir them in during the last minute of cooking for a fresh pop of flavor.
  
• Finish with cheese off the heat: Parmesan or Romano will melt perfectly into the warm pasta. Adding it while the skillet is still on the burner may make it clump.

Serving Suggestions 

Since midnight spaghetti is meant to be light and easy, go ahead and keep the sides light and easy too! 

Toasted garlic bread or a herbed focaccia would be perfect along with a simple green salad tossed in a lemon vinaigrette. Even some steamed broccoli will do the trick.

And for the full Italian experience, finish off the meal with a couple of pignoli cookies… or maybe an affogato if you’re not actually making midnight spaghetti at midnight!

Storing and Reheating Leftovers

Garlic spaghetti with shrimp is best right after it’s been made, though leftovers will keep for up to 2 days in the fridge. I don’t recommend freezing this one as all the textures will get a bit funky once thawed.

Toss everything back in a skillet to reheat, keeping the stove on medium-low and stirring frequently. You may need to add a splash of water to get it silky again.

I save a little extra pasta water in the fridge for just this purpose!

If you’re in a rush, you can also microwave leftovers in 30-second bursts. Don’t overdo it, or the shrimp will become rubbery.

Spaghetti with Shrimp FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Spaghetti Recipes

One Pot Cheesy Taco Spaghetti (25 Minute Recipe)

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Easy Homemade Creamy Spaghetti Recipe

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Spaghetti Aglio e Olio with Shrimp (Midnight Spaghetti)

Midnight Spaghetti combines tender pasta with garlic-infused olive oil and Parmesan cheese. Add plump and juicy shrimp for a balanced meal!

Course Main

Cuisine Italian

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 774cal

Author Donna Elick

Ingredients

• 1 pound dried spaghetti
• Kosher salt and pepper to taste
• 1/2 cup extra virgin olive oil divided
• 1 pound raw jumbo shrimp peeled and deveined
• 8 – 12 garlic cloves sliced (about 1/8-inch thick)
• 1/2 – 1 teaspoon red pepper flakes adjust to taste
• 1 1/2 tablespoons chopped fresh herbs parsley, thyme, rosemary, oregano, or basil, optional
• 1/4 cup freshly grated Parmesan or Romano cheese

Instructions

• Cook the Pasta: Bring a large pot of heavily salted water to a boil. Cook the spaghetti according to package directions until 1 minute shy of al dente. Drain, reserving ½ cup of pasta water.
• Prep the Shrimp: While the pasta boils, pat shrimp dry with paper towels and season with salt and pepper.
• Cook the Shrimp: In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add shrimp and cook for 1–2 minutes per side, or until opaque and curled into a C shape. Remove from skillet and set aside.
• Infuse the Oil: In the same skillet, pour in the remaining olive oil. Add garlic slices and red pepper flakes. Stir frequently over medium heat for 3–5 minutes, until garlic is lightly golden (not browned).
• Add Herbs: Stir in fresh herbs, if using, and cook for 1 minute.
• Toss Pasta: Add cooked pasta and reserved pasta water to the skillet. Toss continuously for 1–2 minutes, or until sauce thickens and coats the pasta. Adjust seasoning as needed.
• Finish and Serve: Toss shrimp back in to warm through. Remove skillet from heat, top with Parmesan or Romano cheese, and garnish with chopped parsley. Serve immediately.

Notes

Make-Ahead Tips: This pasta can be prepped in advance for meal prep. Store components separately and combine just before serving.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating: Reheat in a skillet over medium-low heat until warmed through. Alternatively, microwave in 30-second increments, stirring between each.

Freezing: Not recommended. Freezing will change the texture of the pasta and shrimp.

Nutrition

Serving: 1 | Calories: 774cal | Carbohydrates: 88g | Protein: 33g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 149mg | Sodium: 726mg | Sugar: 3g | Fiber: 4g | Calcium: 165mg | Iron: 2mg

Originally published July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Spaghetti Aglio e Olio with Shrimp (Midnight Spaghetti) appeared first on The Slow Roasted Italian.