14 Rich LongHorn Grilled Shrimp Inspired Dinner Ideas

When it comes to cooking, I love trying new flavors, and LongHorn Grilled Shrimp always delivers. Let me share 14 delicious dinner ideas that will transform your meals with vibrant and savory shrimp dishes. From the zesty kick of Spicy Shrimp Tacos to the creamy indulgence of Shrimp Risotto, each recipe is a flavorful journey. Ready to elevate your culinary game and tantalize your taste buds? Let’s get started!

Classic Grilled Shrimp and Garlic Butter Pasta

Classic Grilled Shrimp and Garlic Butter Pasta is a delightful and comforting dish that brings together the smoky flavor of grilled shrimp with the rich, savory taste of garlic butter pasta. It’s a perfect meal for a weeknight dinner or a special occasion, offering a restaurant-quality experience right at home.

The combination of succulent shrimp and savory pasta creates a harmonious balance of flavors that will satisfy both seafood lovers and pasta enthusiasts alike. This dish is perfect for serving 4-6 people, making it an ideal choice for family dinners or small gatherings.

The preparation involves marinating the shrimp to enhance their natural flavors before grilling them to perfection. Meanwhile, the pasta is cooked al dente and tossed in a luscious garlic butter sauce, which is then combined with the grilled shrimp. The result is a mouthwatering dish that’s sure to become a favorite in your culinary repertoire.

Ingredients:

• 1 1/2 pounds LongHorn grilled shrimp
• 1 pound spaghetti or fettuccine pasta
• 1/2 cup unsalted butter
• 6 cloves garlic, minced
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup olive oil
• Salt and freshly ground black pepper, to taste
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving

Cooking Instructions:

1. Prepare the Shrimp: Begin by marinating the LongHorn grilled shrimp. In a large bowl, combine olive oil, lemon juice, salt, and pepper. Add the shrimp to this mixture and let them marinate for about 15 minutes. This will infuse the shrimp with a tangy and savory flavor.
2. Cook the Pasta: While the shrimp is marinating, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Reserve 1/2 cup of the pasta water and then drain the pasta.
3. Grill the Shrimp: Preheat your grill or grill pan over medium-high heat. Once hot, place the marinated shrimp on the grill and cook for about 2-3 minutes on each side, or until they’re opaque and have grill marks. Remove from the grill and set aside.
4. Make the Garlic Butter Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it will turn bitter.
5. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the garlic butter. Toss to coat the noodles evenly. If the pasta seems dry, add a bit of the reserved pasta water until the desired consistency is reached.
6. Finish the Dish: Add the grilled shrimp to the pasta and toss gently to combine. Sprinkle with Parmesan cheese and chopped parsley, and season with additional salt and pepper to taste.
7. Serve and Enjoy: Transfer the pasta to serving plates and garnish with lemon wedges. Serve immediately for the best flavor and texture.

Extra Tips:

For the best results, make sure the shrimp are evenly sized so they cook uniformly on the grill. If you don’t have access to a grill, you can also cook the shrimp in a hot skillet with a little olive oil.

For a touch of heat, consider adding a pinch of red pepper flakes to the garlic butter sauce. Finally, always taste the dish before serving, as the balance of flavors can vary depending on the freshness of the ingredients used.

Spicy Shrimp Tacos With Lime Crema

If you’re looking to spice up your dinner routine, these Spicy Shrimp Tacos with Lime Crema are a fantastic option. This dish combines the smoky flavor of LongHorn Grilled Shrimp with a zesty lime crema, fresh toppings, and warm tortillas for a meal that’s both satisfying and bursting with flavor.

Perfect for a casual family dinner or a gathering with friends, these tacos are sure to be a hit with their vibrant spices and invigorating lime crema.

The key to this recipe is the perfect balance of flavors – the spice of the shrimp, the tanginess of the lime crema, and the freshness of the toppings create a harmonious blend. This recipe serves 4-6 people, making it an ideal choice for a small gathering.

With just a few simple steps, you can bring the taste of restaurant-quality tacos right to your own dining table.

Ingredients (Serves 4-6):

• 1 ½ lbs LongHorn Grilled Shrimp
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon cayenne pepper
• Salt and pepper to taste
• 12 small corn tortillas
• 1 cup shredded red cabbage
• 1 avocado, sliced
• 1 cup cherry tomatoes, quartered
• ¼ cup fresh cilantro, chopped
• Lime wedges for serving

For the Lime Crema:

• ½ cup sour cream
• ¼ cup mayonnaise
• Zest and juice of 1 lime
• Salt to taste

Cooking Instructions:

1. Prepare the Shrimp: In a bowl, combine the LongHorn Grilled Shrimp with olive oil, chili powder, smoked paprika, cumin, cayenne pepper, salt, and pepper. Toss well to verify the shrimp are evenly coated with the spices. Let them marinate for about 15 minutes to absorb the flavors.
2. Make the Lime Crema: In a small mixing bowl, whisk together the sour cream, mayonnaise, lime zest, and lime juice. Add salt to taste. Mix until smooth and creamy. Set aside in the refrigerator to chill.
3. Cook the Shrimp: Heat a large skillet over medium-high heat. Add the marinated shrimp to the skillet and cook for 2-3 minutes on each side, or until they’re opaque and cooked through. Remove from heat and set aside.
4. Warm the Tortillas: In a dry skillet, heat the corn tortillas over medium heat for about 30 seconds on each side until they’re warm and pliable. Wrap them in a clean kitchen towel to keep warm until serving.
5. Assemble the Tacos: Lay out the warm tortillas and place a few grilled shrimp in each. Top with shredded red cabbage, avocado slices, cherry tomatoes, and fresh cilantro. Drizzle with the prepared lime crema.
6. Serve: Serve immediately with lime wedges on the side for an extra squeeze of lime juice if desired.

Extra Tips:

For an even spicier kick, consider adding a finely chopped jalapeño to the shrimp marinade. You can also experiment with different toppings such as pickled onions or cotija cheese to add more depth to your tacos.

If you prefer a lighter version, substitute Greek yogurt for sour cream in the lime crema. Always be sure to taste and adjust the seasoning to your preference, and enjoy your homemade Spicy Shrimp Tacos with Lime Crema!

Lemon Herb Grilled Shrimp Skewers

LongHorn Grilled Shrimp is a delightful dish that combines the rich flavors of succulent shrimp with the aromatic zest of lemon and herbs. This dish is perfect for a summer barbecue or a cozy family dinner. The key to this recipe lies in its simple yet flavorful marinade, which infuses the shrimp with a tangy citrus punch complemented by the earthy notes of fresh herbs.

Grilling the shrimp on skewers guarantees even cooking and a beautiful presentation that will impress your guests. The Lemon Herb Grilled Shrimp Skewers aren’t only easy to prepare but also a healthy option, as shrimp are a great source of protein and low in calories. The quick grilling time means you can have this dish ready in under 30 minutes, making it ideal for busy weeknights.

Serve the skewers with a side of rice or a fresh salad to create a balanced meal that’s both satisfying and delicious.

Ingredients (Serves 4-6):

• 2 pounds large shrimp, peeled and deveined
• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• Zest of 1 lemon
• 3 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Skewers

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, salt, and black pepper. Whisk the ingredients together until well blended.
2. Marinate the Shrimp: Add the shrimp to the bowl and toss to coat them evenly with the marinade. Cover the bowl with plastic wrap and let the shrimp marinate in the refrigerator for at least 15-20 minutes to absorb the flavors.
3. Preheat the Grill: While the shrimp is marinating, preheat your grill to medium-high heat. If using wooden skewers, soak them in water for 10-15 minutes to prevent them from burning on the grill.
4. Assemble the Skewers: Thread the marinated shrimp onto the skewers, making sure to pierce through both the head and tail of each shrimp to secure them in place. Leave a little space between each shrimp for even cooking.
5. Grill the Shrimp: Place the shrimp skewers on the preheated grill. Grill for 2-3 minutes on each side or until the shrimp are opaque and have grill marks. Be careful not to overcook, as shrimp can become rubbery.
6. Serve: Remove the skewers from the grill and let them rest for a minute. Serve hot with your choice of side dishes.

Extra Tips: For an extra burst of flavor, consider adding a sprinkle of red pepper flakes to the marinade if you enjoy a bit of heat. Always verify your grill is properly cleaned and oiled before cooking to prevent the shrimp from sticking.

Additionally, if you prefer a smokier flavor, try using a charcoal grill. The shrimp can also be cooked on a grill pan if a traditional grill isn’t available.

Refreshing Shrimp and Avocado Salad as a Light Meal

Elevate your dining experience with this delightful Revitalizing Shrimp and Avocado Salad, featuring the exquisite taste of LongHorn Grilled Shrimp. This dish is perfect for those seeking a light yet satisfying meal, as it combines the smoky flavors of perfectly grilled shrimp with the creamy texture of fresh avocados. The salad is further enhanced with a zesty lime dressing, providing a balanced flavor profile that’s both invigorating and savory.

This recipe is ideal for a warm summer evening or as a vibrant dish at a casual dinner party. By incorporating LongHorn Grilled Shrimp, you bring a restaurant-quality taste to your home-cooked meal. The shrimp are succulent and juicy, offering a delightful contrast to the crisp vegetables and smooth avocados in the salad.

This recipe serves 4-6 people, making it perfect for sharing with family and friends. Whether you’re a seasoned chef or a beginner in the kitchen, this dish is easy to prepare and guaranteed to impress your guests with its vibrant flavors and beautiful presentation.

Ingredients (Serves 4-6):

• 1 ½ pounds of LongHorn Grilled Shrimp
• 3 ripe avocados, diced
• 2 cups cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1 cucumber, sliced
• 1 cup fresh cilantro, chopped
• 4 cups mixed salad greens
• 2 limes, juiced
• ⅓ cup olive oil
• 2 teaspoons honey
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Dressing: In a small mixing bowl, combine the lime juice, olive oil, honey, salt, and pepper. Whisk the ingredients together until they’re fully combined and the dressing has a smooth consistency. Set aside to allow the flavors to meld.
2. Prepare the Shrimp: If using pre-cooked LongHorn Grilled Shrimp, allow them to come to room temperature. If grilling fresh shrimp, season them lightly with salt and pepper, and grill over medium heat until they’re opaque and cooked through, about 2-3 minutes per side. Remove from heat and let cool slightly.
3. Assemble the Salad: In a large salad bowl, combine the diced avocados, cherry tomatoes, red onion, cucumber, and cilantro. Gently toss these ingredients together to guarantee even distribution.
4. Add the Shrimp: Once the shrimp have cooled to a comfortable temperature, add them to the salad mixture. Pour the prepared lime dressing over the top and gently toss the salad to ensure all ingredients are coated with the dressing.
5. Serve with Greens: Lay a bed of mixed salad greens onto each serving plate or bowl. Spoon the shrimp and avocado salad mixture over the greens. Serve immediately, garnished with additional cilantro if desired.

Extra Tips:

For an enhanced flavor, consider marinating the shrimp in a bit of the dressing for about 15 minutes before grilling. This will infuse the shrimp with the same zesty flavors found in the salad.

Additionally, confirm that the avocados are ripe but firm to maintain their shape in the salad. If you’re preparing the salad ahead of time, add the avocado and dressing just before serving to prevent browning and guarantee freshness.

Finally, feel free to adjust the level of honey in the dressing to suit your personal taste preference, creating a balance between the tartness of the lime and the sweetness of the honey.

Creamy Shrimp Risotto With Parmesan

Creamy Shrimp Risotto with Parmesan is a decadent and flavorful dish that combines the richness of a creamy risotto with the succulent taste of LongHorn Grilled Shrimp. This dish is perfect for a special dinner or a cozy night in, offering a comforting and satisfying meal that will impress your guests or delight your family.

The creamy texture of the risotto complements the smoky flavor of the grilled shrimp, while the Parmesan adds a savory depth that ties everything together.

Preparing this dish involves simmering Arborio rice slowly in a seasoned broth, stirring frequently to release the rice’s starches, which create a creamy consistency. Meanwhile, the LongHorn Grilled Shrimp, marinated and grilled to perfection, are added towards the end to infuse the risotto with their unique flavor. This recipe serves 4-6 people, making it ideal for a family dinner or a small gathering.

Ingredients:

• 1 lb LongHorn Grilled Shrimp
• 1 1/2 cups Arborio rice
• 5 cups chicken broth
• 1 cup dry white wine
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup freshly grated Parmesan cheese
• 3 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Broth: In a medium saucepan, heat the chicken broth over low heat, keeping it warm throughout the cooking process.
2. Sauté the Aromatics: In a large skillet or heavy-bottomed saucepan, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Toast the Rice: Add the Arborio rice to the skillet, stirring to coat the grains in the oil. Toast the rice for about 2-3 minutes until it becomes slightly translucent around the edges.
4. Deglaze with Wine: Pour in the white wine, stirring constantly until the wine is fully absorbed by the rice.
5. Add the Broth Gradually: Begin adding the warm chicken broth, one ladleful at a time, stirring frequently. Allow each addition to be absorbed before adding the next, continuing until the rice is creamy and cooked to al dente, about 18-20 minutes.
6. Incorporate Butter and Cheese: Stir in the butter and Parmesan cheese, mixing well until melted and thoroughly combined. Season with salt and pepper to taste.
7. Add Grilled Shrimp: Gently fold in the LongHorn Grilled Shrimp, allowing them to warm through in the risotto for about 2-3 minutes.
8. Serve: Garnish with fresh chopped parsley and serve immediately for the best texture and flavor.

Extra Tips:

To guarantee the risotto remains creamy, make sure to stir frequently and keep the broth warm as you add it to the rice. This technique helps release the starch from the rice, creating the desired creamy texture.

If you prefer a richer flavor, you can substitute part of the chicken broth with a seafood stock. Also, be careful not to overcook the shrimp before adding them to the risotto; they should be just cooked through to maintain their tenderness and juiciness.

Cajun Grilled Shrimp and Grits With Smoky Bacon

Cajun Grilled Shrimp and Grits With Smoky Bacon is a delightful take on a Southern classic that brings together the bold flavors of Cajun-seasoned shrimp with the creamy, comforting texture of grits. The dish is elevated with the addition of smoky bacon, which adds a rich, savory depth. Perfect for a dinner party or a cozy family meal, this recipe is both satisfying and easy to prepare.

The key lies in balancing the spice of the shrimp with the creaminess of the grits, and the salty, smoky notes of bacon that tie everything together. This recipe can serve 4-6 people and is ideal for those who love a bit of spice and Southern comfort. It’s important to use fresh shrimp and quality bacon to really bring out the flavors.

The grits should be cooked to a smooth and creamy consistency, soaking up the shrimp juices and bacon fat for maximum flavor. Whether you’re a seasoned chef or a home cook looking to impress, this recipe is sure to be a hit.

Ingredients:

• 1 1/2 pounds large shrimp, peeled and deveined
• 1 tablespoon Cajun seasoning
• 6 slices smoky bacon, chopped
• 1 cup stone-ground grits
• 4 cups water
• 1 cup shredded sharp cheddar cheese
• 1/4 cup heavy cream
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley

Cooking Instructions:

1. Prepare the Grits: In a medium saucepan, bring 4 cups of water to a boil. Gradually whisk in the grits, reduce the heat to low, and cook for about 20-25 minutes, stirring occasionally, until they’re thick and creamy. Stir in the cheddar cheese, heavy cream, salt, and pepper to taste. Keep warm.
2. Cook the Bacon: In a large skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the skillet and discard the rest.
3. Season the Shrimp: In a bowl, toss the shrimp with Cajun seasoning until well coated.
4. Grill the Shrimp: Heat 2 tablespoons of olive oil in the same skillet over medium-high heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the seasoned shrimp and cook for 2-3 minutes on each side or until they’re pink and opaque. Drizzle with lemon juice and remove from heat.
5. Assemble the Dish: Spoon the cheesy grits onto plates or shallow bowls. Top with the grilled shrimp, crispy bacon, and a sprinkle of chopped parsley for garnish.

Extra Tips:

For an extra layer of flavor, you can use chicken or vegetable broth instead of water when cooking the grits. This will add depth and richness to the dish.

Make sure to keep a close eye on the shrimp as they cook quickly and can become rubbery if overcooked. If you prefer a spicier dish, you can increase the amount of Cajun seasoning or add a pinch of cayenne pepper.

Finally, feel free to adjust the creaminess of the grits to your liking by adding more or less cream and cheese. Enjoy your Cajun Grilled Shrimp and Grits With Smoky Bacon with a side of crusty bread or a simple green salad.

Indulge in Shrimp Scampi Linguine With White Wine Sauce

Shrimp Scampi Linguine with White Wine Sauce is a delectable dish that combines the succulent flavors of LongHorn Grilled Shrimp with the rich, aromatic notes of a white wine sauce. Perfect for a cozy family dinner or an elegant gathering, this dish brings together the delicate taste of shrimp with the hearty texture of linguine pasta.

The white wine sauce adds a sophisticated touch, enhancing the overall flavor profile with its subtle acidity and depth. This recipe is an ideal choice for seafood lovers looking for a satisfying and flavorful meal.

The preparation of this dish is straightforward, yet it yields impressive results that will delight your taste buds. The shrimp are seasoned and grilled to perfection, adding a smoky flavor that complements the creamy white wine sauce.

Paired with linguine, the dish is a perfect balance of protein and carbohydrates, making it both filling and nutritious. With a blend of garlic, lemon, and fresh herbs, this recipe promises a burst of freshness in every bite.

Ingredients (serving size: 4-6 people):

• 1 pound LongHorn Grilled Shrimp
• 1 pound linguine pasta
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 cup dry white wine
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 1/2 cup grated Parmesan cheese
• Lemon wedges for serving

Cooking Instructions:

1. Cook the Pasta: Start by bringing a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain the pasta and set aside, reserving 1/2 cup of the pasta water.
2. Prepare the Shrimp: While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the LongHorn Grilled Shrimp and cook for 2-3 minutes until they’re heated through. Remove the shrimp from the skillet and set aside.
3. Make the White Wine Sauce: In the same skillet, pour in the white wine and chicken broth. Allow the mixture to come to a simmer, scraping up any brown bits from the bottom of the pan. Let it reduce by half, which should take about 5 minutes.
4. Combine Ingredients: Add the fresh lemon juice and red pepper flakes to the skillet. Season with salt and pepper to taste. Return the cooked shrimp to the skillet, along with the linguine. Toss to coat everything evenly, adding reserved pasta water if necessary to achieve the desired sauce consistency.
5. Final Touches: Remove the skillet from the heat and stir in the chopped parsley and grated Parmesan cheese. Mix well to verify the cheese melts into the sauce. Serve the Shrimp Scampi Linguine hot, garnished with lemon wedges for an extra burst of citrus flavor.

Extra Tips:

When selecting the white wine for the sauce, choose a dry variety such as Sauvignon Blanc or Pinot Grigio to complement the flavors without overpowering them.

Make sure not to overcook the shrimp, as they can become rubbery if left on the heat for too long. For an added depth of flavor, consider adding a pinch of freshly ground black pepper before serving.

Finally, feel free to customize the dish by adding vegetables like spinach or cherry tomatoes for a pop of color and nutrition.

Mediterranean Shrimp and Quinoa Bowls

If you’re looking to add a flavorful and healthy dish to your dinner menu, Mediterranean Shrimp and Quinoa Bowls featuring LongHorn Grilled Shrimp are an excellent choice. This dish combines the smoky, savory taste of grilled shrimp with the freshness of Mediterranean ingredients and the nutty flavor of quinoa. It’s a delightful combination that not only satisfies your taste buds but also provides a balanced meal with protein, fiber, and essential nutrients. Perfect for a family dinner or a small gathering, this dish brings a taste of the Mediterranean to your table.

The preparation involves marinating the shrimp in a zesty blend of olive oil, lemon juice, garlic, and herbs, which enhances their natural flavor. Paired with fluffy quinoa and a medley of vegetables like cherry tomatoes, cucumbers, and red onions, the bowls are as colorful as they’re delicious. Topped with a sprinkle of feta cheese and fresh herbs, each bowl is a feast for the eyes and the palate. With a serving size of 4-6 people, this recipe is ideal for sharing and enjoying with loved ones.

Ingredients (Serves 4-6):

• 1.5 pounds LongHorn Grilled Shrimp
• 2 cups quinoa
• 4 cups water or vegetable broth
• 1/4 cup olive oil
• Juice of 2 lemons
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• Fresh parsley or dill for garnish

Cooking Instructions:

1. Prepare the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
2. Marinate the Shrimp: In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Add the LongHorn Grilled Shrimp and toss to coat. Let the shrimp marinate for at least 15 minutes to absorb the flavors.
3. Grill the Shrimp: Preheat a grill or grill pan over medium-high heat. Thread the marinated shrimp onto skewers (if using a grill) or place them directly on the grill pan. Cook for 2-3 minutes on each side until they’re opaque and fully cooked. Remove from the heat and set aside.
4. Assemble the Bowls: In a large serving bowl or individual bowls, layer the cooked quinoa, grilled shrimp, cherry tomatoes, cucumber, red onion, and Kalamata olives. Top with crumbled feta cheese.
5. Garnish and Serve: Garnish the bowls with freshly chopped parsley or dill. Drizzle with additional olive oil and a squeeze of lemon juice if desired. Serve immediately and enjoy!

Extra Tips:

To save time, you can prepare the quinoa and marinate the shrimp in advance, allowing the flavors to meld together more thoroughly. If you don’t have a grill, a stovetop grill pan works just as well for cooking the shrimp. For a spicier kick, consider adding a pinch of red pepper flakes to the marinade.

When serving, offer lemon wedges on the side for those who like an extra citrusy boost. Enjoy this dish with a side of warm pita bread or a simple green salad for a complete Mediterranean-inspired meal.

Grilled Shrimp Mango Wraps

Grilled Shrimp Mango Wraps are a delightful fusion of flavors and textures, perfect for a revitalizing dinner option. The succulent LongHorn grilled shrimp pairs beautifully with the sweet, juicy mango, creating a harmonious balance that’s both satisfying and light. Wrapped in a soft tortilla with crisp vegetables, these wraps are ideal for a summer evening meal or a casual gathering with friends and family.

Not only are they tasty, but they also offer a visually appealing presentation that’s sure to impress your guests. This dish can be prepared in advance, allowing you to enjoy more time with your company and less time in the kitchen. The blending of spicy and sweet elements, along with a hint of citrus, elevates these wraps to a gourmet level without the fuss. Perfect for a serving size of 4-6 people, this recipe guarantees that everyone will be able to indulge in this delicious creation.

Ingredients for 4-6 People:

• 1.5 pounds LongHorn grilled shrimp
• 2 ripe mangoes, peeled and sliced
• 1 red bell pepper, thinly sliced
• 1 avocado, sliced
• 1 small red onion, thinly sliced
• 1 cup shredded lettuce
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 8-10 flour tortillas
• 1/2 cup sour cream
• 1 tablespoon olive oil

Cooking Instructions:

1. Prepare the Ingredients: Begin by peeling and slicing the mangoes, red bell pepper, avocado, and red onion. Set them aside for later use. Wash and shred the lettuce and chop the cilantro.
2. Season the Shrimp: In a bowl, mix the grilled shrimp with lime juice, chili powder, and salt. Confirm the shrimp are evenly coated with the seasoning for a consistent flavor throughout the wraps.
3. Sauté the Vegetables: Heat a tablespoon of olive oil in a skillet over medium heat. Add the sliced red bell pepper and red onion. Sauté them until they become tender, about 5 minutes. This will enhance their sweetness and add depth to the wraps.
4. Warm the Tortillas: Heat the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side. This will make them more pliable and easier to wrap around the fillings.
5. Assemble the Wraps: Lay a warm tortilla flat and spread a spoonful of sour cream across the center. Layer with a handful of shredded lettuce, a few slices of mango, avocado, and sautéed vegetables. Add a generous portion of the seasoned shrimp on top, and sprinkle with fresh cilantro.
6. Wrap and Serve: Fold in the sides of the tortilla and roll it up tightly. Slice each wrap in half and arrange them on a serving platter. Serve immediately while the ingredients are fresh and vibrant.

Extra Tips:

For an added kick, consider adding a drizzle of hot sauce or a sprinkle of crushed red pepper flakes to the wraps before serving. If you prefer a more substantial meal, you can add cooked quinoa or brown rice to the filling.

Additionally, if you’re preparing the wraps ahead of time, keep the ingredients refrigerated separately, and assemble them just before serving to maintain freshness and prevent the tortillas from becoming soggy.

Savor Shrimp Alfredo With Sun-Dried Tomatoes

Indulge in a delightful combination of succulent LongHorn Grilled Shrimp, creamy Alfredo sauce, and the tangy sweetness of sun-dried tomatoes with this exquisite dish. Perfect for a family dinner or a special occasion, Savor Shrimp Alfredo with Sun-Dried Tomatoes brings together the rich flavors of the sea and the garden in a harmonious blend.

The creamy Alfredo sauce complements the grilled shrimp perfectly, while the sun-dried tomatoes add a burst of flavor that elevates the entire dish.

This recipe is designed to serve 4-6 people, making it an ideal choice for gatherings or a lavish family meal. It’s a versatile dish that can be prepared in under an hour, allowing for maximum enjoyment with minimal fuss.

Whether you’re a seasoned cook or a kitchen novice, this recipe is straightforward and rewarding, guaranteeing a delightful dining experience for everyone at the table.

Ingredients:

• 1 pound LongHorn Grilled Shrimp
• 12 oz fettuccine pasta
• 2 tablespoons olive oil
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup sun-dried tomatoes, sliced
• 2 cloves garlic, minced
• 1 tablespoon butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente. Drain the pasta and set aside, reserving about 1/2 cup of the pasta water.
2. Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Cook the Sun-Dried Tomatoes: Add the sliced sun-dried tomatoes to the skillet with the garlic. Sauté for another 2-3 minutes until the tomatoes are slightly softened.
4. Make the Alfredo Sauce: Reduce the heat to low and add the butter to the skillet. Once melted, stir in the heavy cream. Allow the mixture to simmer gently for about 5 minutes, stirring occasionally.
5. Incorporate the Parmesan: Gradually add the grated Parmesan cheese to the cream mixture, stirring constantly until the cheese is fully melted and the sauce is smooth and thickened.
6. Combine Ingredients: Add the cooked fettuccine to the skillet, along with the LongHorn Grilled Shrimp. Toss everything together to guarantee the pasta and shrimp are well coated with the Alfredo sauce. If the sauce is too thick, add a bit of the reserved pasta water to reach the desired consistency.
7. Season and Serve: Season the dish with salt and pepper to taste. Transfer the pasta to a serving dish, garnish with freshly chopped parsley, and serve immediately.

Extra Tips:

For best results, confirm that the shrimp aren’t overcooked as they can become rubbery. If you don’t have LongHorn Grilled Shrimp, you can grill your own shrimp with a bit of olive oil, salt, and pepper for a similar effect.

Feel free to adjust the amount of sun-dried tomatoes based on your preference for sweetness and tanginess. Pair this dish with a crisp green salad or garlic bread for a complete meal. Enjoy!

Coconut Shrimp Curry With Fluffy Jasmine Rice

Coconut Shrimp Curry with Fluffy Jasmine Rice is a delightful and flavorsome dish that combines the succulent taste of LongHorn Grilled Shrimp with the rich and creamy texture of coconut curry. This dish is perfect for those who crave a balance between savory and sweet, with a hint of spice.

The shrimp are marinated and grilled to perfection, enhancing their natural sweetness, while the coconut curry sauce envelopes each piece with a warm and aromatic embrace. Paired with fluffy jasmine rice, this meal isn’t only satisfying but also a delightful treat for the palate, making it an ideal choice for a family dinner or a gathering with friends.

The aromatic spices and creamy coconut milk in this recipe create layers of flavor that complement the shrimp perfectly. The jasmine rice, with its slightly sweet and nutty flavor, serves as the perfect base, soaking up the delicious curry sauce.

This dish is relatively simple to prepare yet results in a restaurant-quality meal that will impress your guests. Whether you’re experienced in the kitchen or just beginning your culinary journey, this recipe is a must-try. Follow the instructions carefully, and you’ll have a delicious Coconut Shrimp Curry with Fluffy Jasmine Rice ready to serve in no time.

Ingredients (Serves 4-6):

• 1 pound LongHorn Grilled Shrimp
• 2 cups jasmine rice
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 red bell pepper, sliced
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• Salt and pepper, to taste
• 2 tablespoons fresh cilantro, chopped
• 1 lime, cut into wedges for garnish

Cooking Instructions:

1. Cook the Jasmine Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 4 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 15 minutes or until the rice is tender and the water is absorbed. Fluff the rice with a fork and set aside.
2. Prepare the Curry Base: In a large skillet or wok, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the garlic and ginger, and cook for another minute until fragrant.
3. Cook the Vegetables: Add the sliced red bell pepper to the skillet and cook for about 2 minutes until slightly softened.
4. Add Spices and Coconut Milk: Stir in the curry powder and turmeric, allowing them to toast briefly for about 30 seconds. Pour in the coconut milk, fish sauce, and soy sauce, stirring to combine. Bring the mixture to a gentle simmer.
5. Add the Shrimp: Add the LongHorn Grilled Shrimp to the curry sauce. Cook for about 5-7 minutes, stirring occasionally, until the shrimp are heated through and well-coated with the sauce.
6. Season and Garnish: Taste the curry and season with salt and pepper as needed. Stir in the chopped cilantro, reserving a little for garnish.
7. Serve: Plate the fluffy jasmine rice and spoon the coconut shrimp curry over the top. Garnish with the remaining cilantro and lime wedges.

Extra Tips:

For an extra layer of flavor, consider marinating the shrimp in a bit of lime juice, garlic, and ginger before grilling. This will enhance the shrimp’s natural sweetness and add depth to the overall taste of the dish.

Additionally, if you prefer a spicier curry, feel free to add a chopped chili or a pinch of chili flakes to the curry base. Remember to taste the curry before adding more salt, as the fish sauce and soy sauce already contribute saltiness to the dish.

Enjoy your Coconut Shrimp Curry with Fluffy Jasmine Rice as a delightful and exotic meal that brings a taste of the tropics to your dining table.

Shrimp Avocado Toast With Cherry Tomatoes

Shrimp Avocado Toast with Cherry Tomatoes is a deliciously vibrant dish that combines the rich flavors of grilled shrimp with the creamy texture of avocados and the fresh zing of cherry tomatoes. This dish is perfect as an appetizer or a light meal, bringing together the essence of summer with every bite. The grilled shrimp adds a smoky depth, while the avocado provides a smooth base, and the cherry tomatoes offer a burst of freshness. It’s a delightful combination that satisfies both in taste and presentation.

This recipe is designed to serve 4-6 people, making it an ideal choice for a small gathering or family meal. The preparation is straightforward, and the dish can be assembled quickly, allowing you to spend more time enjoying the company of your guests. Whether you’re a seasoned chef or a beginner, this recipe offers a simple yet impressive way to elevate your meal repertoire.

Ingredients (for 4-6 servings):

• 1 pound LongHorn grilled shrimp
• 4 ripe avocados
• 1 pint cherry tomatoes
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 6 slices of whole-grain bread
• Fresh basil leaves (for garnish)

Cooking Instructions:

1. Prepare the Shrimp: If your shrimp isn’t pre-cooked, start by grilling the shrimp. Preheat your grill or a grill pan over medium-high heat. Skewer the shrimp for easy handling. Grill for about 2-3 minutes on each side until they’re opaque and have grill marks. Set aside to cool slightly.
2. Prepare the Avocado Spread: Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Add the lemon juice, salt, black pepper, and garlic powder. Mash the mixture with a fork until it reaches a creamy consistency. Taste and adjust seasoning if necessary.
3. Prepare the Cherry Tomatoes: Rinse the cherry tomatoes and slice them in half. Drizzle with olive oil and a pinch of salt. Set aside.
4. Toast the Bread: While the shrimp cools, toast the slices of whole-grain bread until they’re golden brown and crispy, either in a toaster or on a grill pan.
5. Assemble the Toasts: Spread a generous layer of avocado mixture onto each slice of toasted bread. Arrange the grilled shrimp on top of the avocado. Add a few halved cherry tomatoes over the shrimp.
6. Garnish and Serve: Finish by garnishing each toast with fresh basil leaves. Serve immediately while the bread is still crisp.

Extra Tips: When selecting avocados, make certain they’re ripe but not overly soft to maintain a creamy texture without being mushy. If you prefer a bit of spice, add a pinch of red pepper flakes to the avocado mixture for an extra kick. Additionally, for a more robust flavor, consider marinating the shrimp briefly in olive oil, lemon juice, and herbs before grilling. This dish is versatile and can be adjusted to personal taste by adding ingredients like feta cheese or red onion for additional flavor layers.

BBQ Grilled Shrimp With Pineapple Slaw

Enjoy a taste of the tropics with our BBQ Grilled Shrimp paired with a revitalizing Pineapple Slaw. The succulent shrimp are marinated in a smoky BBQ sauce and grilled to perfection, delivering a burst of flavor with every bite. The Pineapple Slaw, with its tangy and sweet notes, complements the shrimp beautifully, making it a perfect dish for a summer gathering or a cozy family dinner.

This dish isn’t only delicious but also quick to prepare, making it ideal for those who want to spend less time in the kitchen and more time enjoying with loved ones. The combination of grilled shrimp and the vibrant slaw offers a balance of textures and flavors that will surely impress your guests.

Whether it’s a casual dinner or a special occasion, BBQ Grilled Shrimp with Pineapple Slaw is a surefire way to elevate your dining experience.

Ingredients for 4-6 servings:

*For the BBQ Grilled Shrimp:*

• 2 pounds large shrimp, peeled and deveined
• 1 cup BBQ sauce
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

For the Pineapple Slaw:

• 1/2 fresh pineapple, cored and finely chopped
• 1/2 head of green cabbage, shredded
• 1/2 head of red cabbage, shredded
• 1 carrot, grated
• 1/4 cup red onion, finely chopped
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Cooking Instructions:

1. Marinate the Shrimp: In a large bowl, combine the BBQ sauce, olive oil, lemon juice, salt, and pepper. Add the shrimp to the marinade, ensuring they’re well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
2. Prepare the Pineapple Slaw: While the shrimp is marinating, prepare the slaw. In a large mixing bowl, combine the chopped pineapple, shredded green and red cabbage, grated carrot, and red onion.
3. Make the Slaw Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper. Pour the dressing over the slaw mixture and toss until everything is evenly coated. Cover and refrigerate until ready to serve.
4. Grill the Shrimp: Preheat your grill to medium-high heat. Thread the marinated shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes before use to prevent burning). Grill the shrimp for about 2-3 minutes on each side or until they’re opaque and cooked through.
5. Serve: Remove the shrimp from the grill and serve immediately with the chilled pineapple slaw on the side.

Extra Tips:

For an added layer of flavor, consider adding a dash of smoked paprika or cayenne pepper to the shrimp marinade for a bit of heat.

When grilling, watch the shrimp closely as they cook quickly and can become rubbery if overcooked. The slaw can be made a day in advance, allowing the flavors to develop further.

If you prefer, you can substitute the mayonnaise with Greek yogurt for a lighter version of the slaw dressing. Enjoy this revitalizing and vibrant dish with a side of garlic bread or rice for a complete meal.

Shrimp Fajitas With Bell Peppers and Onions

Shrimp Fajitas with Bell Peppers and Onions is a delightful dish that brings together the succulent flavors of LongHorn Grilled Shrimp with the colorful, crisp textures of bell peppers and onions. This meal is perfect for a family dinner or a gathering with friends, offering a vibrant presentation and a mix of spices that ignite the taste buds.

The sweetness of the shrimp combined with the slightly charred vegetables provides a balanced dish that’s both satisfying and nutritious. This recipe is designed to serve 4-6 people, allowing everyone to enjoy a generous portion. The key to this dish is the use of fresh ingredients and a well-seasoned marinade for the shrimp, which infuses the seafood with deep flavor.

The bell peppers and onions should be tender, yet retain a slight crunch, providing a contrast to the succulent shrimp. Serve these fajitas with warm tortillas, and feel free to add your favorite toppings like guacamole, salsa, or sour cream to enhance the experience.

Ingredients:

• 1 ½ pounds LongHorn Grilled Shrimp
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• Salt and pepper to taste
• 12 flour tortillas
• Optional toppings: guacamole, salsa, sour cream, chopped cilantro

Cooking Instructions:

1. Prepare the Marinade: In a large bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, paprika, salt, and pepper. Mix until well combined.
2. Marinate the Shrimp: Add the LongHorn Grilled Shrimp to the marinade, making certain each shrimp is well coated. Cover the bowl and let the shrimp marinate in the refrigerator for at least 30 minutes to absorb the flavors.
3. Prepare the Vegetables: While the shrimp is marinating, slice the red, yellow, and green bell peppers and the onion. Keep them aside.
4. Cook the Vegetables: Heat a large skillet over medium-high heat. Add a tablespoon of olive oil, then add the sliced onions and bell peppers. Cook, stirring occasionally, until the vegetables are tender and slightly charred, about 8-10 minutes. Remove from the skillet and set aside.
5. Cook the Shrimp: In the same skillet, add the marinated shrimp. Cook for about 2-3 minutes on each side, or until the shrimp are pink and cooked through.
6. Combine the Ingredients: Add the cooked vegetables back into the skillet with the shrimp. Stir to combine and heat through for another 1-2 minutes.
7. Warm the Tortillas: In a separate pan or directly over a flame, warm the flour tortillas until pliable and slightly toasted.
8. Serve: Serve the shrimp and vegetable mixture onto the warm tortillas. Add optional toppings like guacamole, salsa, sour cream, and chopped cilantro as desired.

Extra Tips:

To guarantee the best flavor, use fresh shrimp and veggies. If you want an extra kick, add a pinch of cayenne pepper to the marinade. For a healthier alternative, you can substitute flour tortillas with corn tortillas or lettuce wraps.