Cilantro Lime Grilled Shrimp

Prep Time: 10 minutes  

Marinate Time: 30 minutes  

Cook Time: 10 minutes  

Total Time: 40 minutes 

Servings: 4

 

 

Shrimp in a tasty, light and fresh cilantro lime marinade that is grilled to perfection.

ingredients

• 1 pound shrimp, shelled and deveined
• 2 limes, juice and zest or 1/4 cup lime juice
• 1 tablespoon oil
• 2 tablespoons cilantro, chopped
• 1/2 jalapeno, coarsely chopped (optional)
• 1 clove garlic, grated
• salt and pepper to taste

directions

1. Marinate the shrimp in the mixture of the lime juice, zest, oil, cilantro, jalapeno, garlic, salt and pepper for 30 minutes.
2. Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.

Nutrition Facts: Calories 147, Fat 4g (Saturated 0.3g, Trans 0), Cholesterol 142mg, Sodium 645mg, Carbs 12g (Fiber 0.5g, Sugars 2g), Protein 16g

Spicy Weekend Gumbo + Brown Rice

Serves: 8-10

Ingredients

For the Base:

• a quick swish of olive oil
• 5 cloves garlic, minced
• 2 hot peppers like serrano or jalapeño, minced
• 4 cups mirepoix*
• 2 cups additional chopped veggies (optional)
• 3 tablespoons cajun seasoning mix
• 1 28-ounce can fire roasted diced tomatoes
• 3 cups chicken or vegetable broth
• 12 ounces Andouille sausage, sliced
• 1 lb. raw tail-off shrimp

For the Roux:

• 6 tablespoons butter
• ½ cup flour
• 2 cups milk or chicken broth
• heavy pinch of salt

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Instructions

1. VEGETABLES: Heat the oil in a big, deep pot over medium heat. Add the garlic, hot peppers, mirepoix, and vegetables. Saute for 10 minutes or so until it's all soft and fragrant.
2. BASE: Add the tomatoes, broth, and spices. Bring to a low boil; reduce heat and simmer for an hour or so for the best flavor.
3. ROUX: Melt the butter over medium heat. Add the flour and let it all bubble in the pan for a few minutes. Add the milk or broth a little bit at a time, whisking to incorporate it and make it smooth. Season with salt.
4. FINISH: Add the roux to the gumbo pot and stir to combine. Simmer for a little longer over low heat or just let it all hang out for a while to help the flavor develop. Stir in the sausage and raw shrimp. When shrimp is pink (fully cooked), stir in a handful of chives and serve over brown rice, red quinoa, white rice, or just by itself. It's that good. Remember: make sure to season with salt! This will vary per individual recipe based on your cajun seasoning mix.

Notes

*Mirepoix: This is just a fancy name for diced onion / celery / carrots - you can cut up your own or buy it already chopped and mixed for extra time-saving.

*Other vegetables - I made ours with and without. You could use okra, sweet potato, bell peppers...

*Cajun spices: A pre-made mix works great. This is a good one - it doesn't have MSG. Otherwise you can make your own easily with pantry spices. If your mix does NOT have salt, be sure to season with salt generously at the end!

*Sausage: Any brand works, but Aidells is my favoritebecause 1) it's cleaner than most - no weird ingredients, and 2) it packs the HEAT.

If you add the shrimp too soon in the cooking process, it shrinks up into tiny little shrimpy-things that get really tough. Don't do that.

This makes GREAT leftovers which is why I consider it a perfect weekend recipe! I stored leftovers in the fridge for a few days, but it freezes well too.

 

Reminder: Thanks for all your tips and expertise in the comments. Just as a friendly reminder, this recipe is my take on gumbo and it is not necessarily supposed to be traditional or authentic. I used a creamy butter / flour / milk roux mixture to make it a little bit creamy, and I did not use okra, and I used a chicken andouille sausage, etc. etc. Not traditional, I know, I know, and it’s TOTALLY DELICIOUS! I hope you like it!

Garlic Buttered Shrimp Pasta

Prep time : 5 mins

Cook time : 20 mins

Total time : 25 mins

 Serves: 4 servings

 

 

 

Ingredients

• ½ pound of angel hair pasta (although you could use any kind of pasta really)
• 8 tablespoons of butter, divided
• 3-5 cloves of garlic (3 if you like garlic, 4 if you really like garlic, 5 if you love garlic)
• ½ teaspoon of crushed red pepper flakes
• 1 teaspoon of dried thyme
• 1 pound of shrimp, peeled and deveined
• ¼ cup of fresh parsley, finely chopped
• 1 cup of frozen peas
• ½ cup of parmesan cheese, grated
• optional: additional cheese and parsley for serving

 

Instructions

1. Cook pasta according to directions until done. If you don't already do so, I recommend salting the water and pouring in a bit of olive oil as well. Once done, drain and set aside.
2. In a large skillet, melt TWO tablespoons of the butter over medium heat. Once just completely melted, add in the thyme, garlic, red pepper flakes, and shrimp. Toss to coat the shrimp completely and cook for 4-5 minutes or until shrimp is warm. Set the shrimp aside in a bowl.
3. Using the same skillet, add in the remaining 6 tablespoons of butter and melt. Once just melted through completely, add in the cooked pasta, parsley, peas, and parmesan. Stir completely and cook over medium heat for about 3 minutes. Stir frequently.
4. The shrimp can either be stirred into the pasta or simple placed on top of the pasta once dished up.
5. Serve with a bit of fresh parsley and cheese and ENJOY!!

Garlicky Shrimp Stir-fry with Shiitakes and Bok Choy

Total Time: 20 minutes

If you're looking for a quick weeknight meal that's both light in calories and easy to make, this is your dish! It's also naturally gluten-free and perfect for Whole30 or Paleo diets since this stir-fry recipe has no soy-sauce.

 

 

Ingredients:

• 4 baby bok choy
• 4 cloves garlic
• 1 pound shiitake mushrooms
• 1-inch knob fresh ginger
• ½ cup chicken or vegetable stock
• 1 teaspoon cornstarch*
• 1  tablespoon mirin*
• 1 teaspoon sesame oil
• 1/4 teaspoon crushed red pepper
• 1½ pounds shrimp, peeled and deveined
• 1 teaspoon kosher salt and freshly ground black pepper

 

Directions:

Cut the bok choy crosswise into 1⁄2-inch slices, keeping the leaves and stalks separate. Mince the garlic. Stem the shiitakes and thinly slice the caps. Peel and mince the ginger. In a small bowl, whisk together the stock, cornstarch, and mirin. In a large nonstick pan, heat the sesame oil over medium-high heat until shimmering. Add the bok choy stalks and shiitakes, spreading into a single layer. Season with 1/2 teaspoon salt and pepper. Cook without moving until starting to brown on the bottom, 2 to 3 minutes. Stir and cook until softening, 2 to 3 minutes. Add the crushed red pepper, garlic, ginger, and bok choy leaves and stir to combine. Cook until fragrant, about 1 minute. Season the shrimp on both sides with 1/2 teaspoon salt and pepper. Add to the vegetables and cook until just pink, 1 to 2 minutes per side. Push all the ingredients to the outer edges of the pan. Pour the stock mixture into the center, and simmer until thickened, about 2 minutes. Stir everything together to combine and coat, then remove the pan from the heat. Taste the stir-fry and add salt and pepper as needed. Serve over rice if desired (not included in nutritional information).

*For whole30 or paleo replace cornstarch witharrowroot powder, and mirin with rice vinegar.

Nutrition Information

Yield: 4 servings, Serving Size: 1 1/2 cups

• Amount Per Serving:
• Smart Points: 2
• Points +: 7
• Calories: 284
• Total Fat: 4.5g
• Saturated Fat: 0g
• Cholesterol: 258mg
• Sodium: 655mg
• Carbohydrates: 24.5g
• Fiber: 2.5g
• Sugar: 6.3g
• Protein: 38.7g

Adapted from the cookbook Plated: Weeknight Dinners, Weekend Feasts and Everything in Between

Delicious and healthy breaded shrimp, without the added fat. Jumbo shrimp, coated with seasoned breadcrumbs, panko and grated cheese, then baked until golden.

Serve this with lemon wedges and you will have one happy family. You may want to make extra, because these shrimp disappear quickly!
I had a lot of extra crumbs left after I breaded them, so I double dipped the shrimp into the egg and breadcrumbs until I used them all up which gave the shrimp extra coating.

Panko Shrimp Recipe

 

Ingredients

• ½ teaspoon salt
• ½ teaspoon sugar
• 1 cup all purpose flour, for dredging
• 3 eggs, beaten
• 3 Tablespoons milk
• 2 Tablespoons of parsley, chopped
• 1 cup panko bread crumbs
• 24 jumbo shrimp, shelled, deveined, tail on
• 4 cups canola oil for frying
• ½ cup plum sauce
• 1 Tablespoon horseradish

Directions

1. Combine salt and pepper into the  flour in a shallow bowl.
2. Beat together the eggs, milk, parsley in a second shallow bowl.
3. Put the panko crumbs into a third shallow bowl.
4. Dredge the shrimp first in the flour then in the egg mixture and finally coat in panko mixture.
5. Pour oil into a heavy-bottomed skillet and heat.
6. Begin adding the coated shrimp in batches of 6 into the hot oil. Fry shrimp until golden, about 1 to 2 minutes.
7. Transfer to plate line with paper towel.
8. Stir plum sauce and horseradish together in a small bowl. Serve shrimp with the plum sauce and horseradish mixture.

Thai Coconut Curry Shrimp Noodle Bowls

Yield: serves 2 to 4
Total Time: 35 minutes

Ingredients:

• 3 tablespoons coconut oil
• 1/2 pound raw peeled and deveined shrimp, patted dry
• 1/2 sweet onion, sliced
• 1/2 red bell pepper, sliced
• 1/2 orange bell pepper, sliced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 garlic cloves, minced
• 1/2 teaspoon freshly grated ginger
• 2 tablespoons red curry paste
• 1/3 cup sugar snap peas
• 1 (14-ounce) can full-fat coconut milk
• 1 (14-ounce) can light coconut milk
• 6 ounces cooked rice noodles (or soba noodles... or spaghetti!)
• 3 tablespoons fresh chopped cilantro
• 2 green onions, sliced

Directions:

Heat a large skillet over medium heat and add 2 tablespoons of the coconut oil. Add in the shrimp  and cook until opaque and pink on both sides. Sprinkle with salt and pepper Remove the shrimp and place it in a bowl off to the side.
Add the remaining coconut oil to the pot. Stir in the onions, peppers, more salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally, scraping the bottom. Add in the snap peas and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the shrimp and cilantro and cook for 5 minutes more.
To serve, place a handful of rice noodles in a bowl and cover with the shrimp curry. Top with extra cilantro or green onions.

[adapted from my easy chickpea curry]

Cajun Shrimp Cauliflower Alfredo Linguini

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4

A quick and easy cajun style blackened shrimp pasta in a tasty and light cajun seasoned cauliflower alfredo sauce.

ingredients

For the cajun cauliflower alfredo sauce:

• 1 medium head cauliflower, cut into florets
• 1 tablespoon butter
• 4 cloves garlic, chopped
• 1 cup parmigiano reggiano (parmesan), grated
• 1/2 tablespoon cajun seasoning
• 1+ cup milk or vegetable broth
• salt and pepper to taste

For the pasta:

• 8 ounces linguine or your favourite pasta (gluten free for gluten free)
• 1 tablespoon butter
• 1 pound shrimp, peeled and deveined
• 1 tablespoon cajun seasoning

directions

For the cajun cauliflower alfredo sauce:

1. Steam the cauliflower until tender.
2. Meanwhile, melt the garlic in a pan over medium heat, add the garlic and saute until fragrant, about 1 minute, before removing from heat.
3. Puree the cauliflower, butter, garlic, parmesan and enough milk or vegetable broth or cooking water from cauliflower to bring the sauce to the desire consistency before seasoning with salt and pepper to taste.

For the pasta:

4. Cook the pasta as directed on the package.
5. Meanwhile, toss the shrimp in the oil and cajun seasoning, and cook in a heavy bottomed pan/skillet over medium-high heat until cooked, about 1-2 minutes per side.
6. Toss the shrimp, pasta and cajun cauliflower alfredo sauce to mix and enjoy!

Option: Garnish with green onions, chopped parsley, etc.
Tip: Make the cajun cauliflower alfredo sauce a day ahead and just reheat to save some time.

Nutrition Facts: Calories 483, Fat 16g (Saturated 7.2g, Trans 0), Cholesterol 304mg, Sodium 815mg, Carbs 42g (Fiber 3.8g, Sugars 3.8g), Protein 44.6g

New Orleans Style Shrimp & Polenta

rep Time: 5 minutes

Cook Time: 15 minutes

Yield: 4 servings

Ingredients

Polenta
• 2 cups dry polenta
• 1 quart half & half
• 1/3 cup chopped green onion
• salt to taste
Shrimp
• 1 1/2 pounds large (16-20) shrimp, peeled & deveined
• 1/2 stick unsalted butter
• 1 large yellow onion, minced
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon cayenne pepper
• 1/4 cup sherry, white wine or bourbon
• 1 1/2 pints heavy cream
• 2 de-seeded roma tomatoes, minced
• 1 red bell pepper, minced
• lemon zest
• salt to taste

Method

• Polenta: Cook the polenta in half and half according to package directions. Mix in the green onion at the end of cooking.
• Shrimp: Heat a large saucepan over medium heat. Cook the onions in the butter a few minutes until fragrant. Add the red pepper, cayenne and garlic. Remove pan from the heat & deglaze the pan by adding alcohol. Place pan back on the heat and stir. Reduce sauce down by half. Add the cream, stir, add tomato and green onion. Add the shrimp to the sauce, stir and cook another 3-4 minutes until the shrimp is cooked through. Season with salt to taste. Top portions with lemon zest and more green onion.

Grilled Cheese with Baby Spinach

Prep Time: 2 minutes

Cook Time: 8 minutes

Total Time: 10 minutes

Yield: 1 Grilled Cheese Sandwich

Ingredients

• 2 slices of your favorite Bread
• Salted Butter (I love cultured/European butter)
• 2 slices of Medium Cheddar Cheese
• 2 slices Muenster Cheese
• Mayonnaise
• Baby Spinach

Method

• Place a large pat of butter in a cast iron skillet over medium high heat. Let it melt & bubble. Slather some mayo on each slice of bread. On one piece arrange a layer of baby spinach leaves. Top that with 2 slices of cheese. Place 2 slices of cheese on the other piece of bread. Carefully make a sandwich & place it in the hot pan.
• Let the first side brown before flipping. Add more butter to the pan & cook the other side until just browned. Reduce heat to medium. The secret to success is flipping this grilled cheese often & not letting it burn. You will also want to keep adding butter to the pan. Cook until cheese is all melted & spinach has wilted.