Transforming Leftover Shrimp Cocktail into 8 Delicious Dishes

A mountain of leftover shrimp cocktail may seem useless once your party ends But don’t toss those precious shrimps and shell out more money for your next meal! With a bit of creativity, you can transform leftover shrimp cocktail into a totally new delicious dish

In this article, I’ll share 8 genius ways to repurpose cooked shrimp from platters into handy ingredients for effortless meals. You’ll also find tips on how to properly store and reuse leftover shrimp.

Storing Leftover Shrimp

Before we get to the recipes, let’s cover shrimp storage. Treating leftover shrimp properly ensures safety and quality when you reuse them later.

Refrigerate Promptly

Never leave shrimp sitting out at room temperature. Refrigerate leftovers within 1-2 hours of serving. The cooler temperature prevents bacterial growth.

Use Shallow Containers

Spread shrimp in a single layer in shallow, covered containers. Avoid piling them too deep, which slows cooling. Glass or plastic containers work great.

Remove Shells

It’s easier to use leftover shrimp already peeled. Cut off any remaining shells or tails before refrigerating. This prevents shrimps from drying out.

Drain Excess Liquid

Don’t store shrimp swimming in cocktail sauce! Drain off marinades and liquids which can turn rancid Lightly pat shrimps dry

Use Within 3-4 Days

For maximum freshness and flavor, plan to reuse your shrimp within 3 to 4 days. Cooked shrimp keeps for up to 7 days if ice cold.

Follow these tips and your leftover shrimp will be primed for repurposing into yummy dishes! Now let’s check out 8 full recipes.

1. Cheesy Shrimp Quesadillas

Quesadillas are the perfect fast meal for using up shrimp. Simply sauté onions and peppers mix with shrimp piling onto tortillas with cheese. Yum! The quesadillas pair well with leftover cocktail or avocado salsa.

You’ll Need:

• Tortillas
• Shredded cheese
• Chopped onion
• Bell pepper strips
• 1 cup leftover shrimp
• Olive oil

To Make:

1. Heat olive oil in skillet over medium heat. Sauté onion and peppers 5 minutes until soft.

2. Add shrimp and heat 1-2 minutes until warmed through.

3. Assemble quesadillas by adding cheese, shrimp mix, and more cheese between tortillas.

4. Cook quesadillas in skillet 2-3 minutes per side until golden and melty.

5. Slice and serve with salsa, guacamole or sour cream for dipping.

Easy shrimp quesadillas in under 15 minutes! Use corn or flour tortillas.

2. Quick Weeknight Shrimp Pasta

Tossing shrimp into pasta takes your leftover heroes to tasty new heights. Basically any noodle works – penne, linguine, angel hair. Try a simple olive oil garlic sauce, or cream sauce. Dinner in under 20 minutes!

You’ll Need:

• 1 lb pasta
• 1 1⁄2 cups leftover shrimp
• 1⁄4 cup olive oil or butter
• 3 cloves garlic, minced
• 1 lemon
• Italian seasoning
• Salt and pepper
• Chopped parsley

To Make:

1. Cook pasta according to package directions. Drain, reserving some liquid.

2. While pasta cooks, melt butter or heat olive oil over medium heat. Sauté garlic 1 minute.

3. Add shrimp and cook 1-2 minutes just to warm through.

4. Remove pan from heat. Stir in lemon juice, seasonings, and enough pasta liquid to coat noodles.

5. In large bowl, toss sauce with cooked pasta.

6. Serve garnished with a sprinkle of parsley. Enjoy!

Super fast, super easy, and super delicious! For a cream sauce, simply stir in some half and half.

3. Shrimp Omelet or Frittata

Brunch anyone? Eggs make a tasty vessel for leftover shrimp. Make shrimp omelets by whisking eggs with shrimp and veggies, then cooking eggs in a skillet.

For even easier meals, whip up a shrimp frittata. Simply combine eggs, shrimp, cheese and bake! Enjoy with home fries or fruit on the side.

You’ll Need:

• Eggs
• 1 cup leftover shrimp
• Cheese
• Onion, peppers, tomatoes, etc.
• Butter or oil
• Milk or cream (optional)
• Herbs and seasonings

To Make:

1. Whisk eggs with milk or cream, if desired. Season with salt, pepper, herbs.

2. Fold in chopped veggies, shrimp, and cheese.

3. For an omelet, cook eggs in buttered skillet, add filling, flip and cook other side.

4. For frittata, transfer egg mixture to greased baking dish. Bake at 375oF until set, about 15-20 minutes. Let cool slightly, then slice and serve.

Now you can enjoy shrimp for breakfast! Frittatas also pack nicely for lunches on-the-go.

4. Shrimp Salad Sandwich

When you mix shrimp with mayo, celery, onions, and lemon juice, you get a classic shrimp salad. Scoop it onto bread or lettuce wraps for an easy no-cook meal with leftover shrimp.

You’ll Need:

• 1 1⁄2 cups leftover shrimp, chopped
• 1⁄4 cup mayonnaise or Greek yogurt
• 2 stalks celery, diced
• 1 green onion, sliced
• 1 Tbsp lemon juice
• Salt and pepper to taste

To Make:

1. In a bowl, combine chopped shrimp, mayo or yogurt, celery, green onion, lemon juice, and seasonings.

2. For sandwiches, scoop shrimp salad onto bread, rolls, or croissants.

3. For lettuce wraps, place shrimp salad into leafy greens like butter lettuce or romaine.

4. You can also stuff shrimp salad into halved avocados for a keto diet option.

You can’t beat the simplicity of the shrimp salad sandwich. Make it ahead then grab and go!

5. Easy Shrimp Tacos

Tacos are my go-to for reusing leftover proteins of any kind. The flavor combinations are endless! For shrimp tacos, sauté veggies, mix with shrimp, and pile into warm tortillas or crunchy taco shells. Top with salsa, avocado, cheese – anything goes!

You’ll Need:

• Corn or flour tortillas
• 1 cup leftover shrimp
• Onion and bell pepper
• Chili powder and cumin
• Salsa, guacamole, cheese, etc.

To Make:

1. Sauté chopped onion and peppers in oil until soft, 5 minutes.

2. Add shrimp and season with chili powder and cumin. Cook 1-2 minutes just to warm through.

3. Warm tortillas on skillet or microwave.

4. Fill tortillas with shrimp mix, top with desired taco toppings.

Couldn’t be simpler! The possibilities are endless – try pineapple salsa, coleslaw, or chipotle ranch.

6. Light Shrimp Salad Lettuce Wraps

Lettuce wraps are a fresher, lighter take on shrimp salad sandwiches. Simply spoon the salad into leafy greens instead of bread. Romaine, butter lettuce, and Bibb all work great. Veggies like cucumber and tomato make tasty fillings too.

You’ll Need:

• Large lettuce leaves
• 1 cup leftover shrimp
• 1⁄4 cup Greek yogurt
• 1⁄4 cup diced celery
• 1 Tbsp lemon juice
• Salt and pepper
• Cucumber, tomato, etc.

To Make:

1. In a bowl, mix together shrimp, yogurt, celery, lemon juice and seasonings.

2. Scoop shrimp salad into lettuce leaves.

3. Top with sliced veggies like cucumber and tomato.

4. Drizzle with extra lemon juice or vinaigrette dressing before enjoying.

These lettuce wraps are perfect for a light lunch or dinner on warmer days. Try avocado instead of yogurt for extra creaminess.

7. Shrimp Ceviche

Transform shrimp cocktail into ceviche, a bright and zesty raw seafood salad from Latin American cuisine. The acid from citrus juice “cooks” the shrimp without heat. Chill and serve ceviche with tortilla chips.

You’ll Need:

• 1 1⁄2 lbs leftover cooked shrimp, chopped
• 1⁄2 cup lime or lemon juice
• 1⁄2 cup chopped onion
• 1 tomato, diced
• 1 jalapeño, minced
• Cilantro, salt, pepper

To Make:

1. In a nonreactive bowl, mix lime juice and chopped shrimp. Refrigerate 1-2 hours