3 Super Easy Ways To Prepare Dinners For Summer At Home

What should you make for dinner on a hot summer night? You know, something light and fresh, packed with light and fresh seasonal ingredients. We’ve compiled a list of over 3 super easy ways to prepare dinners for summer at home. Furthermore, many of these recipes are quick and easy 30-minute meals that require only a few simple ingredients.

dinners for summer

1. Dinners For Summer with Baked Pineapple Salmon

Source: Baked Pineapple Salmon

This delicious, healthy Thai pineapple grilled salmon is ready in 20 minutes and perfect for hot summer days. You can make it all in one pan for easy cleanup and maximum flavor.


  • 17 pineapple rings, fresh or canned
  • 1 large salmon fillet (about 3 lbs.)
  • Kosher salt
  • Freshly ground black pepper
  • 3 tbsp. melted butter
  • 3 tbsp. sweet chili sauce
  • 2 tbsp. freshly chopped cilantro
  • 3 cloves garlic, minced
  • 2 tsp. freshly grated ginger
  • 2 tsp. toasted sesame oil
  • 1/2 tsp. crushed red pepper flakes


  • Preheat the oven to 350°F. Prepare a large-rimmed baking sheet with foil and cooking spray. Arrange pineapple slices in an even layer in the center of the foil.
  • Season the salmon on both sides with salt and pepper and serve on top of pineapple slices.
  • Combine the butter, chili sauce, cilantro, garlic, ginger, sesame oil, and red pepper flakes in a small mixing bowl. Brush the salmon fillet all over with the mixture.
  • Bake for 25 minutes, or until the salmon is cooked through. Preheat the oven to broil for 2 minutes, or until the fish is slightly golden. Serve with lime wedges and garnished with sesame seeds and green onions.

2. Dinners For Summer with Sweet Corn Shrimp & Rice Skillet

Source: Taste of home

This light but filling summer dinner is ideal for two people. It begins with a sauce flavored with sweet bell pepper, nutty white miso, earthy turmeric, and plenty of garlic and ginger. This meal contains protein, carbs, and plenty of vegetables, and is topped with garlicky sautéed shrimp.


  • 1.25 lbs wild shrimp, peeled + deveined
  • 3 tbs olive oil
  • 3/4 tsp salt
  • 3/4 tsp chili powder
  • 3/4 tsp dried oregano
  • 3/4 tsp paprika
  • 3/4 tsp onion powder
  • 3/4 tsp garlic powder
  • 4 tbs butter
  • 1 onion, diced
  • 1 jalapeno, fine chop
  • 5 cloves garlic, minced
  • 3 cups corn
  • 1.5 cups basmati rice
  • cups vegetable broth
  • 1.5 cups heavy whipping cream


  • Shrimp: Place the shrimp in a bowl, add the oil, and season with all of the seasonings. Toss to coat everything.
    Heat the shrimp in a large deep skillet over medium-high heat. Cook for 2 minutes on each side, flipping once. Transfer to a plate and keep warm
  • Rice: Melt the butter in the same pan, then add the onion and jalapeno. 4 minutes in the oven Cook for 30 seconds after adding the garlic. Cook for another 30 seconds after adding the corn. Season to taste with salt and pepper. Cook for 1 minute after adding the rice.
  • Finally, whisk together the broth and cream. Cook for 10-12 minutes, or until the rice is cooked and most of the liquid has been absorbed, on Low. Stir infrequently. If your rice is still uncooked, add more liquid and continue to cook as needed.
    Serve with the shrimp and garnish with chives or parsley.

3. Dinners For Summer with Spicy Shrimp Lettuce Wraps

Source: Tablespoon

A fresh summer dinner of shrimp seasoned with gochujang, ginger, and garlic in a crisp lettuce cup.


  • ½ cup hot chili paste (such as sambal oelek)
  • ¼ cup honey
  • ¼ cup unseasoned rice vinegar
  • 4 tsp. toasted sesame oil, divided
  • 1½ lb. large shrimp
  • Kosher salt
  • 1–2 Tbsp. vegetable oil
  • 2 Persian cucumbers, thinly sliced into rounds
  • Flaky sea salt
  • 2 heads of Bibb lettuce, leaves separated, covered, chilled
  • ½ cup mint sprigs
  • ½ cup crushed salted, dry-roasted peanuts


Step 1: In a small mixing bowl, combine the hot chili paste, honey, vinegar, and 2 teaspoons of sesame oil. Place the shrimp in a resealable plastic bag and season lightly with kosher salt. Pour in half of the marinade and close the bag. Set aside the remaining marinade in a small bowl for serving. Allow shrimp to sit at room temperature for 10-15 minutes, turning the bag occasionally to ensure even coating.

Step 2: Remove the shrimp from the marinade, allowing excess to drip back into the bag, and drain on paper towels. In a large cast-iron skillet, heat 1 tablespoon of vegetable oil over medium-high heat until shimmering. Working in batches and adding 1 Tbsp. oil as needed, arrange shrimp in the skillet in a single layer, and cook for 2 minutes, stirring occasionally (the marinade will have darkened in color and some of the sugars in it will have started to caramelize). Cook for 30 seconds on the other side. Transfer to a serving platter.

Step 3: Arrange cucumbers next to shrimp on a platter; season with sea salt and drizzle with remaining 2 tsp sesame oil. Arrange lettuce leaves and mint sprigs on a platter so that each component is visible and easy to reach. Set crushed peanuts in a small bowl next to the platter, along with the reserved marinade (for spooning into wraps).

WOW… So many excellent and delicious ideas to prepare dinners for summer. Pin or bookmark this collection so you know exactly what to make on a busy weeknight or when hosting a dinner party for friends and family. Have fun…

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