7 Lightning-Fast Shrimp Dinners Full of Flavor—Ready in 20 Minutes or Less

Stir-fry shrimp in oil, garlic, and shallots, then swirl in a lime, sriracha, and brown sugar mixture about three minutes before the shrimp is cooked through. Serve and eat immediately.

Cook the shrimp shell-on under the broiler in the beer-butter-harissa mixture for about 4 minutes. Keep some crusty bread on hand to mop up the extra sauce from this simple but delicious dish.

First, cook the orzo in a skillet and set it aside. Then cook the asparagus in oil, garlic, and chili flakes, adding the shrimp during the final four minutes. Add the orzo back in, then toss in the feta, lemon juice, olive oil, and basil. Serve once the orzo is heated through—right at the 20-minute mark.

Add each ingredient to the wok separately, following the order in the recipe for the best results. Finish with scallions and Thai basil, and serve with white rice.

Begin over high heat and cook the onions and shrimp before adding the butter, jalapeño, and garlic. Warm the tortillas in a second skillet, then build your tacos.

The seafood is poached in fresh lemon juice and zest, olive oil, minced garlic, and finely diced red chile pepper, then combined with cooked Vietnamese noodles and herbs for a quick, tasty dish.

Toss extra-large shrimp in baking soda, egg white, salt, and potato starch before being stir-fried in oil in a hot wok or skillet and set aside. Next, make a chili sauce with ginger, garlic, chile-bean paste, chicken stock, ketchup, sugar, vinegar, sake, and negi (or leek). Toss the cooked shrimp with the sauce, thicken with a slurry, and serve immediately.