20 Delicious Shrimp and Mushroom Recipes for Every Occasion

Dive into a world where succulent shrimp meets earthy mushrooms in a culinary match made in heaven! Whether you’re whipping up a quick weeknight dinner, impressing guests with seasonal favorites, or craving some comfort food magic, our roundup of 20 Delicious Shrimp and Mushroom Recipes has something for every occasion. Get ready to transform your meals with these irresistible combinations that promise to delight your taste buds!

Garlic Butter Shrimp and Mushroom Pasta

This Garlic Butter Shrimp and Mushroom Pasta is a decadent dish that combines succulent shrimp and earthy mushrooms in a rich, garlicky butter sauce, all tossed with your favorite pasta for a quick and satisfying meal.

Ingredients

• 8 oz linguine or spaghetti
• 1 lb large shrimp, peeled and deveined
• 8 oz cremini mushrooms, sliced
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 1/2 lemon, juiced
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet over medium heat, melt 2 tbsp butter. Add shrimp, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 2 minutes per side until pink. Remove shrimp and set aside.
3. In the same skillet, melt remaining 2 tbsp butter. Add mushrooms, garlic, red pepper flakes, remaining 1/4 tsp salt, and 1/8 tsp black pepper. Sauté for 5 minutes until mushrooms are golden.
4. Return shrimp to the skillet. Add cooked pasta, reserved pasta water, lemon juice, and parsley. Toss everything together for 2 minutes until well combined and heated through.
5. Serve immediately, sprinkled with Parmesan cheese.

The magic of this dish lies in the balance of flavors—the brightness of lemon and parsley cuts through the richness of the butter and Parmesan, creating a harmonious blend that’s irresistibly good.

Tip: For an extra touch of luxury, swap out the butter for garlic-infused olive oil and finish with a sprinkle of truffle salt.

Creamy Shrimp and Mushroom Risotto

Dive into the creamy, comforting world of this Shrimp and Mushroom Risotto, a dish that promises to bring a touch of elegance to your weeknight dinners.

Ingredients

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken broth, warmed
• 1 cup sliced mushrooms
• 1/2 lb shrimp, peeled and deveined
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Heat olive oil and butter in a large skillet over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
2. Stir in Arborio rice, coating it with the oil and butter mixture, and toast for 1 minute. Pour in white wine, stirring until absorbed.
3. Begin adding warmed chicken broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 20 minutes.
4. When the rice is halfway cooked, add sliced mushrooms, continuing to add broth as needed.
5. Once the rice is creamy and al dente, stir in shrimp, cooking until they turn pink, about 3 minutes.
6. Remove from heat, fold in Parmesan cheese and parsley, then season with salt and pepper to taste.

The magic of this risotto lies in the slow addition of broth, which coaxes out the rice’s natural creaminess without any actual cream. Perfect for when you want to impress without the stress.

Tip: Keep your broth warm on the stove to maintain a consistent temperature, ensuring the rice cooks evenly.

Shrimp and Mushroom Stir Fry

This Shrimp and Mushroom Stir Fry is a quick, flavorful dish that brings a touch of elegance to your weeknight dinner table, combining succulent shrimp with earthy mushrooms in a savory sauce.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups sliced cremini mushrooms
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 green onions, sliced

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side until pink and opaque. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the sliced mushrooms and cook for 4 minutes, stirring occasionally, until they start to brown.
3. Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
4. Return the shrimp to the skillet. Add the soy sauce, sugar, salt, and black pepper. Stir everything together and cook for another 2 minutes to combine the flavors.
5. Garnish with sliced green onions before serving.

The magic of this dish lies in the perfect balance between the sweetness of the shrimp and the umami depth of the mushrooms, all brought together with a simple yet impactful sauce.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Baked Shrimp and Mushroom Casserole

This Baked Shrimp and Mushroom Casserole is a cozy, flavorful dish that brings the ocean and the forest together in one delightful bake.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups sliced mushrooms
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tbsp minced garlic
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 cup chopped parsley

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a large skillet over medium heat, heat 2 tbsp olive oil. Add 1 tbsp minced garlic and sauté until fragrant, about 1 minute.
3. Add the sliced mushrooms to the skillet and cook until they’re soft and have released their moisture, about 5 minutes.
4. Arrange the shrimp in the prepared baking dish. Top with the cooked mushrooms.
5. Pour 1/2 cup heavy cream evenly over the shrimp and mushrooms. Sprinkle with 1/4 cup grated Parmesan cheese, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika.
6. Bake in the preheated oven for 15-20 minutes, until the shrimp are pink and opaque.
7. Garnish with 1/4 cup chopped parsley before serving.

The magic of this dish lies in the creamy sauce that perfectly coats each shrimp and mushroom, creating a harmony of flavors that’s both rich and comforting.

Tip: For an extra crispy top, broil the casserole for the last 2 minutes of baking.

Shrimp and Mushroom Alfredo

Dive into the creamy, comforting world of Shrimp and Mushroom Alfredo, where succulent seafood meets earthy mushrooms in a rich, velvety sauce.

Ingredients

• 8 oz fettuccine pasta
• 1 tbsp olive oil
• 1 lb shrimp, peeled and deveined
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp fresh parsley, chopped

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add the mushrooms and cook for 5 minutes until softened. Add 2 cloves minced garlic and cook for another minute until fragrant.
4. Pour in 1 cup heavy cream, stirring to combine. Bring to a simmer, then reduce heat and stir in 1/2 cup grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes if using. Cook until the sauce thickens slightly, about 3-4 minutes.
5. Return the shrimp to the skillet, add the cooked fettuccine, and toss everything together until well coated in the sauce. Garnish with 2 tbsp fresh parsley before serving.

The magic of this dish lies in the balance of flavors—creamy Alfredo sauce with a hint of spice from the red pepper flakes, all wrapped around tender shrimp and mushrooms.

Tip: For an extra touch of luxury, swap out the heavy cream for half-and-half and a splash of white wine.

Spicy Shrimp and Mushroom Tacos

These Spicy Shrimp and Mushroom Tacos are a fiery twist on taco night, combining succulent shrimp with earthy mushrooms for a dish that’s bursting with flavor.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 cups sliced cremini mushrooms
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 8 small corn tortillas
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. In a large bowl, toss the shrimp and mushrooms with olive oil, chili powder, smoked paprika, cayenne, and salt until evenly coated.
2. Heat a large skillet over medium-high heat. Add the shrimp and mushroom mixture, cooking for 4-5 minutes until the shrimp are pink and opaque and the mushrooms are tender.
3. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side.
4. Divide the shrimp and mushroom mixture among the tortillas. Top with red onion and cilantro, and serve with lime wedges on the side.

The smoky heat from the spices pairs perfectly with the freshness of cilantro and lime, making these tacos a standout dish that’s sure to spice up your dinner routine.

Tip: For an extra kick, drizzle with hot sauce or sprinkle with additional cayenne pepper before serving.

Shrimp and Mushroom Quesadillas

These Shrimp and Mushroom Quesadillas are a quick, flavorful twist on the classic, combining succulent shrimp and earthy mushrooms with melted cheese for a satisfying meal.

Ingredients

• 1 tbsp olive oil
• 1/2 lb medium shrimp, peeled and deveined
• 1 cup sliced mushrooms
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1/2 lime, juiced

Instructions

1. Heat olive oil in a large skillet over medium heat. Add shrimp and mushrooms, cooking for 3-4 minutes until shrimp are pink and mushrooms are softened.
2. Sprinkle garlic powder, smoked paprika, salt, and black pepper over the shrimp and mushrooms, stirring to coat evenly. Remove from heat and stir in lime juice.
3. Place a tortilla in a clean skillet over medium heat. Sprinkle 1/4 cup of cheese on half of the tortilla, top with 1/4 of the shrimp and mushroom mixture, and sprinkle with cilantro. Fold the tortilla over and cook for 2-3 minutes on each side until golden and cheese is melted. Repeat with remaining tortillas and filling.

The smoky paprika and fresh lime juice bring a bright, bold flavor to these quesadillas, making them a standout dish for any casual dinner or gathering.

Tip: For an extra crispy exterior, lightly brush the outside of the tortillas with olive oil before cooking.

Shrimp and Mushroom Pizza

Who says pizza can’t be a little fancy? This Shrimp and Mushroom Pizza combines the best of land and sea for a gourmet twist on a classic favorite.

Ingredients

• 1 pre-made pizza dough (16 oz)
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup sliced mushrooms
• 1/2 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 425°F. Roll out the pizza dough on a floured surface to fit your baking sheet or pizza stone.
2. Spread the marinara sauce evenly over the dough, leaving a small border for the crust. Sprinkle the shredded mozzarella cheese on top.
3. In a bowl, toss the shrimp and mushrooms with olive oil, garlic powder, salt, black pepper, and red pepper flakes. Arrange them evenly over the cheese.
4. Bake for 15-20 minutes, or until the crust is golden and the cheese is bubbly.
5. Garnish with fresh parsley before serving.

The combination of juicy shrimp and earthy mushrooms atop a crispy crust creates a symphony of textures and flavors that’s sure to impress.

Tip: For an extra flavor boost, drizzle a little truffle oil over the pizza right after baking.

Shrimp and Mushroom Soup

Warm up with this comforting Shrimp and Mushroom Soup, a creamy delight that’s packed with flavor and ready in under 30 minutes.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 pound shrimp, peeled and deveined
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Add mushrooms and cook until they release their juices and start to brown, about 5 minutes.
3. Pour in chicken broth and bring to a simmer. Add shrimp and cook until they turn pink, about 3 minutes.
4. Stir in heavy cream, salt, black pepper, and dried thyme. Simmer for another 5 minutes to blend the flavors.
5. Garnish with fresh parsley before serving.

The magic of this soup lies in the quick cooking time of the shrimp, ensuring they’re perfectly tender without a hint of rubberiness.

Tip: For an extra layer of flavor, try adding a splash of white wine when sautéing the mushrooms.

Shrimp and Mushroom Kebabs

These Shrimp and Mushroom Kebabs are a quick, flavorful way to bring a taste of the grill to your weeknight dinner, combining succulent shrimp with earthy mushrooms for a perfect bite every time.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 8 ounces cremini mushrooms, halved
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Wooden or metal skewers

Instructions

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. Preheat your grill to medium-high heat (about 375°F to 400°F).
3. In a large bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 2 cloves minced garlic, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
4. Add the shrimp and halved mushrooms to the bowl, tossing gently to coat them evenly with the marinade.
5. Thread the shrimp and mushrooms onto the skewers, alternating between them.
6. Grill the kebabs for 2 to 3 minutes per side, or until the shrimp are pink and opaque and the mushrooms are tender.

The smoky paprika and garlic marinade not only flavors the shrimp and mushrooms beautifully but also creates a tantalizing aroma that’s sure to draw everyone to the table.

Tip: For an extra burst of freshness, serve these kebabs with a squeeze of lemon juice right before eating.

Shrimp and Mushroom Fried Rice

Whip up this Shrimp and Mushroom Fried Rice for a quick, flavorful dinner that’s sure to impress with its perfect balance of savory and umami flavors.

Ingredients

• 2 cups cooked white rice, cooled
• 1/2 lb medium shrimp, peeled and deveined
• 1 cup sliced mushrooms
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 2 eggs, lightly beaten
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/4 tsp black pepper
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and cook until pink, about 2 minutes per side. Remove and set aside.
2. In the same skillet, add remaining 1 tbsp vegetable oil. Add mushrooms and garlic, sautéing until mushrooms are soft, about 3 minutes.
3. Push the mushroom mixture to one side of the skillet. Pour beaten eggs into the other side, scrambling until just set, about 1 minute.
4. Add cooked rice, soy sauce, sesame oil, sugar, and black pepper to the skillet. Stir everything together and cook for 2 minutes, breaking up any clumps of rice.
5. Return the shrimp to the skillet, add green onions, and stir to combine. Cook for another minute until everything is heated through.

The magic of this dish lies in the crispy bits of rice that form as it fries, adding a delightful texture contrast to the tender shrimp and mushrooms.

Tip: For the best results, use day-old rice that’s been refrigerated; it fries up much better than freshly cooked rice.

Shrimp and Mushroom Omelette

Start your morning with a fluffy, savory Shrimp and Mushroom Omelette that’s packed with protein and earthy flavors. It’s a simple yet elegant dish that’ll make any breakfast feel special.

Ingredients

• 2 large eggs
• 1 tbsp butter
• 1/4 cup cooked shrimp, chopped
• 1/4 cup mushrooms, sliced
• 1 tbsp fresh chives, chopped
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/4 cup shredded cheddar cheese

Instructions

1. In a bowl, whisk the eggs with salt and black pepper until well combined.
2. Heat butter in a non-stick skillet over medium heat until melted. Add mushrooms and cook for 2 minutes until softened.
3. Pour the egg mixture into the skillet, tilting to spread evenly. Cook for 2 minutes until the edges start to set.
4. Sprinkle shrimp, chives, and cheddar cheese over one half of the omelette. Fold the other half over the filling and cook for another minute until the cheese melts.
5. Slide the omelette onto a plate and serve immediately.

The combination of juicy shrimp and tender mushrooms nestled in a creamy, cheesy omelette creates a delightful contrast of textures and flavors. It’s a quick yet impressive dish that’s perfect for a leisurely weekend breakfast.

Tip: For an extra fluffy omelette, add a splash of milk to the eggs before whisking.

Shrimp and Mushroom Stuffed Peppers

These Shrimp and Mushroom Stuffed Peppers are a delightful twist on the classic, combining succulent seafood with earthy mushrooms for a dish that’s as flavorful as it is colorful.

Ingredients

• 4 large bell peppers, any color
• 1 tbsp olive oil
• 1/2 lb shrimp, peeled, deveined, and chopped
• 1 cup mushrooms, finely chopped
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp paprika
• 1 cup cooked rice
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
3. Add shrimp, mushrooms, salt, black pepper, and paprika. Cook until shrimp is pink and mushrooms are tender, about 5 minutes.
4. Stir in cooked rice and remove from heat. Fill each bell pepper with the shrimp mixture.
5. Sprinkle mozzarella and Parmesan cheese on top of each stuffed pepper. Bake for 25 minutes, or until peppers are tender and cheese is bubbly.

The combination of juicy shrimp and savory mushrooms stuffed into sweet bell peppers creates a harmony of flavors that’s sure to impress. Perfect for a weeknight dinner that feels anything but ordinary.

Tip: For an extra kick, add a pinch of red pepper flakes to the shrimp mixture before stuffing the peppers.

Shrimp and Mushroom Linguine

Dive into this creamy Shrimp and Mushroom Linguine, a dish that combines the succulence of shrimp with the earthy tones of mushrooms for a comforting meal.

Ingredients

• 8 oz linguine
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 lb shrimp, peeled and deveined
• 1 cup sliced mushrooms
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped parsley for garnish

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add shrimp and mushrooms to the skillet. Cook for 3-4 minutes until shrimp are pink and mushrooms are softened.
4. Stir in heavy cream, Parmesan cheese, salt, and black pepper. Simmer for 2 minutes until the sauce slightly thickens.
5. Add the cooked linguine to the skillet, tossing to coat evenly with the sauce. Cook for another minute to heat through.
6. Garnish with chopped parsley before serving.

The magic of this dish lies in the creamy sauce that clings to every strand of linguine, offering a perfect bite every time.

Tip: For an extra kick, add a pinch of red pepper flakes with the garlic.

Shrimp and Mushroom Carbonara

Dive into this creamy Shrimp and Mushroom Carbonara, a twist on the classic that brings a delightful seafood and earthy flavor to your table.

Ingredients

• 8 oz spaghetti
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 1/2 lb shrimp, peeled and deveined
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Cook spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. Heat olive oil in a large skillet over medium heat. Add garlic and mushrooms, sautéing for 3-4 minutes until mushrooms are tender.
3. Add shrimp to the skillet, cooking for 2-3 minutes per side until pink and opaque.
4. In a bowl, whisk together eggs, Parmesan cheese, salt, and black pepper.
5. Reduce skillet heat to low. Quickly stir in the cooked spaghetti and egg mixture, tossing constantly to coat the pasta without scrambling the eggs. Add reserved pasta water as needed to create a creamy sauce.
6. Garnish with fresh parsley before serving.

The magic of this dish lies in the velvety egg-based sauce that clings to every strand of pasta, enriched with the savory depth of shrimp and mushrooms.

Tip: For an extra touch of luxury, sprinkle with additional Parmesan and a squeeze of lemon juice right before serving.

Shrimp and Mushroom Curry

Warm up your kitchen with this comforting Shrimp and Mushroom Curry, a dish that brings together the sweetness of shrimp and the earthiness of mushrooms in a creamy, spiced sauce.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups mushrooms, sliced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder
• 1 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp sugar
• 1/4 cup cilantro, chopped (for garnish)

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium heat. Add 1 finely chopped onion, 2 cloves minced garlic, and 1 tbsp grated ginger. Cook until the onion is translucent, about 3 minutes.
2. Add 2 cups sliced mushrooms to the skillet. Cook until the mushrooms are soft and have released their moisture, about 5 minutes.
3. Stir in 2 tbsp curry powder, 1 tsp salt, and 1/2 tsp sugar. Cook for 1 minute until fragrant.
4. Pour in 1 can coconut milk, stirring to combine. Bring the mixture to a simmer.
5. Add 1 lb shrimp to the skillet. Cook until the shrimp are pink and opaque, about 4 minutes.
6. Garnish with 1/4 cup chopped cilantro before serving.

The magic of this curry lies in the balance of flavors—creamy coconut milk, spicy curry, and the umami from mushrooms create a dish that’s both comforting and exciting.

Tip: For an extra kick, add a pinch of red pepper flakes with the curry powder.

Shrimp and Mushroom Paella

Dive into the flavors of the coast with this Shrimp and Mushroom Paella, a dish that brings the warmth of Spanish cuisine right to your kitchen with a twist that’s sure to delight.

Ingredients

• 1 1/2 cups short-grain rice (like Arborio)
• 1 lb large shrimp, peeled and deveined
• 8 oz mushrooms, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1/4 cup olive oil
• 1 tsp smoked paprika
• 1/2 tsp saffron threads
• 4 cups chicken broth
• 1/2 cup frozen peas
• 1 lemon, cut into wedges
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large paella pan or skillet over medium heat. Add onion, garlic, and red bell pepper, cooking until softened, about 5 minutes.
2. Stir in the rice, smoked paprika, and saffron, coating the rice well with the oil and spices, about 2 minutes.
3. Pour in the chicken broth, bring to a boil, then reduce heat to low. Simmer uncovered for 15 minutes, without stirring.
4. Arrange the shrimp and mushrooms on top of the rice, pressing them slightly into the mixture. Cover and cook for another 10 minutes, or until the shrimp are pink and cooked through.
5. Scatter the peas over the paella, cover, and let sit for 5 minutes off the heat. Season with salt and pepper to taste, and serve with lemon wedges.

The magic of this paella lies in the smoky depth of paprika paired with the briny sweetness of shrimp, all brought together in a single pan for minimal cleanup.

Tip: For an authentic touch, let the bottom layer of rice crisp up slightly for that coveted socarrat.

Shrimp and Mushroom Gumbo

Dive into the heartwarming flavors of the South with this Shrimp and Mushroom Gumbo, a dish that promises a rich, savory experience with every spoonful.

Ingredients

• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 cup chopped onions
• 1/2 cup chopped green bell peppers
• 1/2 cup chopped celery
• 2 cloves garlic, minced
• 1 lb shrimp, peeled and deveined
• 8 oz mushrooms, sliced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp chopped fresh parsley
• Cooked rice, for serving

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Stir in the flour to make a roux, cooking and stirring constantly for about 10 minutes until it turns a deep brown color.
2. Add the onions, green bell peppers, celery, and garlic to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables soften.
3. Stir in the shrimp and mushrooms, cooking for another 3 minutes until the shrimp start to turn pink.
4. Pour in the chicken broth and diced tomatoes, then add the salt, black pepper, cayenne pepper, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. Remove the bay leaf and stir in the fresh parsley. Serve the gumbo hot over cooked rice.

The magic of this gumbo lies in the deep, caramelized roux that forms the base, offering a nutty complexity that’s perfectly balanced by the freshness of shrimp and mushrooms.

Tip: For an extra layer of flavor, try using a mix of wild mushrooms like shiitake or cremini.

Shrimp and Mushroom Jambalaya

Dive into the heart of Creole cuisine with this Shrimp and Mushroom Jambalaya, a one-pot wonder that’s bursting with flavor and perfect for a cozy dinner.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup sliced mushrooms
• 1 lb shrimp, peeled and deveined
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 green onions, sliced

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and celery, cooking for 5 minutes until softened.
2. Stir in garlic and mushrooms, cooking for another 2 minutes until fragrant.
3. Add shrimp, cooking until pink, about 3 minutes, then remove and set aside.
4. In the same pot, add rice, chicken broth, diced tomatoes, smoked paprika, cayenne pepper, thyme, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
5. Return the shrimp to the pot, stirring gently to combine. Cover and cook for an additional 5 minutes.
6. Garnish with green onions before serving.

This jambalaya stands out with its smoky paprika and cayenne kick, balanced by the freshness of shrimp and mushrooms. It’s a vibrant dish that brings a taste of Louisiana to your table with minimal fuss.

Tip: For an extra layer of flavor, use homemade chicken broth if you have it on hand.

Shrimp and Mushroom Sushi Rolls

Dive into the delightful fusion of land and sea with these Shrimp and Mushroom Sushi Rolls, a perfect twist on traditional sushi that’s sure to impress.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 nori sheets
• 8 medium shrimp, peeled and cooked
• 1 cup sliced shiitake mushrooms
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 avocado, sliced
• 1/2 cucumber, julienned

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to manufacturer’s instructions.
2. In a small bowl, mix the rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice and let it cool to room temperature.
3. Heat the sesame oil in a pan over medium heat. Add the shiitake mushrooms and soy sauce, sautéing for 5 minutes until the mushrooms are tender. Set aside.
4. Lay a nori sheet on a bamboo mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
5. Arrange the shrimp, mushrooms, avocado, and cucumber in a line across the rice. Roll the sushi tightly using the bamboo mat, sealing the edge with a bit of water.
6. Repeat with the remaining nori sheets and ingredients. Slice each roll into 8 pieces with a sharp knife.

The combination of savory shrimp and earthy mushrooms wrapped in creamy avocado makes these sushi rolls a standout dish that’s as flavorful as it is beautiful.

Tip: For an extra touch of flavor, serve with a side of wasabi and pickled ginger.

Conclusion

We hope this roundup of 20 delicious shrimp and mushroom recipes inspires your next meal, whether it’s a cozy dinner or a festive gathering. Each dish offers a unique blend of flavors that’s sure to delight. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for easy access to these tasty ideas. Happy cooking!

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