In a skillet, melt butter and sauté minced garlic until fragrant. Add peeled and deveined shrimp and cook until pink and opaque, about 2-3 minutes per side. Season with salt, pepper, and a squeeze of lemon juice.
Heat oil in a wok or skillet over high heat. Add shrimp, along with sliced bell peppers, broccoli florets, and snap peas. Stir-fry for 3-4 minutes until shrimp is cooked through and vegetables
Season shrimp with taco seasoning and cook in a skillet until pink and opaque, about 2-3 minutes per side. Fill tortillas with cooked shrimp, shredded cabbage, diced avocado, and salsa.
Cook pasta according to package instructions. In a separate skillet, heat olive oil and sauté minced garlic until golden. Add shrimp and cook until pink and opaque, about 2-3 minutes per side.
Toss cooked and chilled shrimp with mixed greens, sliced cucumbers, cherry tomatoes, and sliced red onions. Drizzle with a simple vinaigrette made with olive oil, balsamic vinegar, Dijon mustard, and honey.
Combine cooked shrimp with diced avocado, diced tomatoes, diced red onions, and chopped cilantro. Drizzle with lime juice and olive oil, and season with salt, pepper, and a pinch of cayenne pepper for heat.
Heat oil in a skillet or wok over high heat. Add shrimp and sliced asparagus spears, along with minced garlic and ginger. Stir-fry for 3-4 minutes until shrimp is pink and cooked through.
Spiralize zucchini into noodles and set aside. In a skillet, melt butter and sauté minced garlic until fragrant. Add shrimp and cook until pink and opaque, about 2-3 minutes per side.
Fill large lettuce leaves with cooked shrimp, shredded carrots, sliced bell peppers, and sliced cucumbers. Drizzle with a tangy peanut sauce made with peanut butter, soy sauce, lime juice, honey, and Sriracha.