Sizzling Spicy Shrimp with Garlic

Shrimp is one of those items that we usually have on hand and is an easy go to healthy meal. This dish has a few ingredients that most people have in the house already and cooks up quickly for an easy weeknight meal that feels like you made something special. The shrimp have a bit of a kick with the crushed red pepper flakes and paprika. To mellow out the heat I served it over quick grits like they do in the south. 

Sizzling Spicy Shrimp with Garlic

Adapted from: Williams-Sonoma

Serves: 2-4

Ingredients:

4 Tbs. olive oil

3 garlic cloves, finely minced

1/2 tsp. red pepper flakes

1 tsp. paprika

1 lb. medium shrimp, peeled and deveined

1 to 2 Tbs. fresh lemon juice

1 to 2 Tbs. dry white wine or chicken broth

salt and freshly ground black pepper, to taste

2 Tbs. chopped fresh parsley

Directions:

In a sauté pan over medium heat, warm the olive oil. Add the garlic, red pepper flakes and paprika and sauté for 1 minute until fragrant. Increase the heat to high, add the shrimp, lemon juice and dry white wine, stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3-5 minutes. Season with salt and black pepper, sprinkle with the parsley and serve.

Cilantro Lime Baked Shrimp

Life with an infant is definitely busy, especially around dinner time. Any recipe that is quick, easy and can be thrown in the oven or doesn't require much hands on time is great. This is a play on the garlicky baked shrimp dish that we loved. It's also a nice go to since we tend to have a bag of frozen shrimp in the freezer and doesn't require a trip to the store. Serve over rice with your favorite vegetable and enjoy!

Cilantro Lime Baked Shrimp

Yield: About 4 servings
Source: Gimme Some Oven

Ingredients

2 lb. raw shrimp, peeled and deveined
2 cloves garlic, minced
zest and juice of 1 lime
1/2 tsp. cumin
salt and pepper
2 Tbsp. melted butter
1/4 cup Panko bread crumbs
1/4 cup chopped fresh cilantro
(optional garnishes: additional lime slices and fresh cilantro)

Directions:

Preheat oven to 425 degrees F. 

In a medium bowl, add shrimp, garlic, lime zest and juice, cumin, and a generous pinch of salt and pepper and toss to combine. Transfer the mixture to a greased 11x7-inch or 9x13-inch baking dish.

In a separate bowl, stir together the melted butter, Panko, and fresh cilantro until combined. Sprinkle the Panko mixture evenly on top of the shrimp. 

Bake for 15-18 minutes, or until the shrimp are pink and no longer opaque. Remove and garnish with extra lime wedges or cilantro if desired.

Spicy Shrimp with Garlic and Parsley

The name of this dish does not lie, this shrimp dish definitely has a kick. We had ours over a bed of white rice to soak up some of the spicy sauce and it was delicious. It can also be served over pasta, just add another tablespoon of olive oil and be sure to use the 2 tablespoons each of lemon juice and wine to create a thinner sauce. 

Since shrimp cook in under 5 minutes this is an extremely quick meal that is perfect for a busy night and you won't feel like you skimped on anything. And shrimp are something that are not too expensive in the frozen section so we usually have a bag on hand in the freezer meaning you don't even have to go to the grocery store to make this!

Spicy Shrimp with Garlic and Parsley
Serves: 2

Ingredients:
3 Tbs. olive oil
2 garlic cloves, finely minced
1 tsp. red pepper flakes
1 tsp. sweet paprika
1 lb. medium shrimp, peeled and deveined
1 to 2 Tbs. fresh lemon juice
1 to 2 Tbs. dry white wine
salt and freshly ground black pepper, to taste
chopped fresh parsley

Directions:

Place olive oil in a saute pan over medium heat and warm.
Add garlic, pepper flakes and paprika.
Saute for 1 minute until fragrant.
Increase heat to high, add the shrimp, lemon juice and dry white wine, stir well, and sauté until the shrimp turn pink and are opaque throughout, about 3-5 minutes.
Season with salt and black pepper, sprinkle with the parsley and serve.

Grilled Pesto Shrimp

We pretty much always have a bag of frozen shrimp in our freezer and therefore are always trying new shrimp dishes. Normally fresh basil and the grill are reserved for the summer, but not in Florida! It was a great way to kick off our year with a healthy, fresh and quick dinner and allows us to use some of the ever growing basil in our yard. Try this at your next BBQ and it is guaranteed to be a hit. Normally, basil can be heavy on the garlic, but not this one, the shrimp have a fresh flavor from the basil. You can also serve it as a healthy appetizer for the Superbowl!

Grilled Pesto Shrimp
Serves 6
Source: Skinnytaste

Ingredients:
1 cup fresh basil leaves, chopped
1 clove garlic
1/4 cup grated Parmigiano Reggiano
3 Tbsp olive oil
1 1/2 lbs jumbo shrimp, peeled and deveined
kosher salt
fresh ground pepper
wooden skewers, soaked in water

Directions:
In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing.

Combine raw shrimp with pesto and marinate a few hours in a bowl, covered in the fridge. Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step. Thread shrimp onto skewers.

Heat grill or grill pan over medium-low heat until hot. Be sure grates are clean and spray lightly with oil. Place shrimp on the hot grill and cook until shrimp turns pink on the bottom, about 3-4 minutes; turn and continue cooking until shrimp are opaque and cooked through, about 3-4 minutes.

Shrimp Stir Fry

Stir fry is such a quick, easy and versatile meal. They are a great way to use up any vegetables you have and make a quick healthy weeknight meal. I used a bag of stir fry mix vegetables to save time, and added in some snow peas we had on hand, but feel free to use your favorite vegetables or what you have in the house. I also enjoy baby corn but didn't have a can around. By making your own sauce you are able to control the sodium compared to buying a pre-made bottle and as you can see it is only a few ingredients and very simple with a big flavor. If you want more heat my go to is always a few crushed red pepper flakes. You can also substitute the shrimp for another protein. We like shrimp because they are full or protein but not a lot of calories, and we usually have a bag of frozen ones in the freezer that we can take out what we want when we needed.

Shrimp Stir Fry
Source: Gourmet Magazine
Serves: 4

Ingredients:
3 Tablespoons vegetable oil
1lb Large shrimp, shelled and de-veined
1 Tablespoon minced fresh ginger
1 garlic clove, minced
3 cups broccoli and cauliflower florets
1 cup baby carrots
3 Tablespoons low-sodium chicken broth
2 Tablespoons rice wine or dry sherry
2 Tablespoons low sodium soy sauce
1 Tablespoon Asian sesame oil

Directions:
In a large wok or skillet, heat 1 Tablespoon of the vegetable oil until hot. Add shrimp and salt & pepper to taste and stir fry over medium-high heat for 2 minutes or until the shrimp turn pink. Transfer shrimp to a plate.

Add remaining vegetable oil to the wok. When hot, add ginger and garlic and stir fry for 30 seconds. Add broccoli, cauliflower and carrots and stir fry fo1 minute. Add broth, rice wine, and soy sauce, cover and steam for 2 minutes.

Return the shrimp to the wok and stir fry 1 minute until heated through. Swirl in sesame oil and transfer to serving dish. Serve on top of brown rice and enjoy!

Baked Coconut Shrimp

This weekend some of our friends from our time in Baltimore happened to be going on a family vacation near us. They were kind enough to come a day earlier so that they could come visit us...yay! It is always so nice to have visitors, especially when you can pick up where you left off. They stopped at our house for appetizers before we all went out to dinner at one of our favorite farm to fork restuarants. Here is a cute picture of us all before I get to the all important food!

Jason and I ordered coconut shrimp at a restaurant the other night where it was served with orange slices and did not deliver. Then I saw this post for a baked coconut shrimp instead of fried and using panko instead of heavy bread crumbs and an apricot sauce. I will admit I was a bit leary of baking the shrimp and losing some flavor. Boy was I wrong, these had the perfect crunch and were light and airy with the sweet coconut flavor. The apricot sauce was sweet yet spicy and hot from the red pepper flakes. We ate the entire plate and left me wanting more the next night. I definitely put this in the book as a great party appetizer because it was easy, flavorful and healthier and lets be honest, who doesn't love coconut shrimp?!

Baked Coconut Shrimp
Source: Skinnytaste
Serves: 8  Serving Size: 3 shrimp

Ingredients:

1 lb (24) large shrimp, peeled and de-veined (weight after peeled)
½ cup shredded sweetened coconut
½ cup panko crumbs
2 Tbsp all-purpose flour
1 large egg
pinch salt
non-stick spray

For the Sweet and Spicy Dipping Sauce:

½ cup apricot preserves (you can use sugar free if you wish)
1 Tbsp rice wine vinegar
¾ tsp crushed red pepper flakes

Directions:

Preheat oven to 425°. Spray a non-stick baking sheet with cooking spray.

Combine coconut flakes, panko crumbs and salt in a bowl. Place the flour on a small dish. Whisk egg in another bowl.

Lightly season shrimp with salt. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.

Lay shrimp on the cookie sheet then spray the top of the shrimp with more cooking spray; bake in the middle rack for about 10 minutes. Turn shrimp over then cook another 6-7 minutes or until cooked through. Remove from oven and serve with dipping sauce.

For the sauce, combine all the ingredients and place in a small bowl.

Buffalo Grilled Shrimp

We just got back from Jason's sister's wedding in Ohio. And as usual our fridge was pretty empty. Usually we have a bag of frozen shrimp in the freezer and some form of lettuce, but not this time. Luckily, the shrimp were on sale at the grocery store and we only needed a few items to make this recipe. Most people love buffalo chicken wings so this is a take on the same flavors. Instead of the mess from the wings, I have coated shrimp with Frank's original hot sauce and grilled them. This recipe was inspired by a blog I read for Grilled Buffalo Shrimp Po' Boys, only I put it on a salad to avoid all of the bread. I used the same flavor profile as the recipe with the peppery arugula to cut the heat and some celery for crunch. If you like blue cheese crumbles feel free to add or use blue cheese salad dressing. This is a quick, healthy spicy weeknight dinner.

Buffalo Grilled Shrimp
Serves 4

Ingredients:
1 pound frozen uncooked shrimp, thawed, peeled, deveined and tails removed (about 41-50 per pound)
1/3 cup Frank's Red Hot Original Hot Sauce
1-2 cups baby arugula for dressing
½ cup chopped celery
1-2 Tablespoons fresh parsley, chopped
Blue cheese crumbles for topping
Blue cheese or Ranch dressing
Salt and Pepper to taste


Directions:
If using skewers, soak skewers in water for 30 minutes to prevent them from burning.

Preheat grill on medium-high heat. Spray with non-stick grill cooking spray to prevent sticking.

Place shrimp on skewers and brush with hot sauce or toss with sauce if using a grill basket, reserving about 2 Tablespoons.

Grill shrimp until cooked, about 4-5 minutes per side. Remove shrimp from skewers or basket and place in bowl. Toss with reserved sauce.

Dress with baby arugula, topped with shrimp, celery, dressing and garnish with blue cheese crumbles and chopped parsley. If you don't like blue cheese, you can substitute for a light ranch dressing.

Cook's notes- I prefer using skewers to cook my shrimp to get them charred but you could use a grill basket if preferred.

Salmon and brussel sprouts

Tonight I wanted to make something quick, easy and yet delicious. I am always a fan of the Barefoot Contessa and have most of her cookbooks. This salmon dish sounded great and I already had everything in the house which is a huge time saver. Over the weekend I also bought some brussel sprouts to try out. I am normally not a fan but had some great ones at a restaurant in Baltimore and decided to try making them myself. They turned out pretty well and I even got my picky eater J to not only eat them but say he liked them! Now that is a victory :)

Panko-Crusted Salmon
Serves 2

Ingredients:
1/3 cup panko (I used whole wheat)
1 tbsp. finely minced fresh parsley
½ tsp. lemon zest

¼ tsp. kosher salt
½ tsp. ground black pepper
3 Tbsp. olive oil, divided
2 (6-8 oz.) salmon fillets, skin on
1 Tbsp. Dijon mustard
 

Directions:

·      Preheat the oven to 425˚ F.

·      In a small bowl, combine the panko, parsley, lemon zest, salt and pepper.  Drizzle with 1.5 tablespoons of the olive oil and toss with a fork until the crumbs are evenly coated; set aside.

·      Place the salmon fillets skin side down on a work surface.  Generously brush the top of each fillet with the mustard and then season with salt and pepper.  Press the panko mixture thickly on top of the mustard on each fillet to help the panko adhere.

·      Heat the remaining olive oil over medium-high heat in a 10-inch oven-safe skillet.  When the oil is hot, add the salmon fillets, skin side down, and sear for 3-4 minutes without turning to brown the skin.  (If you don’t want to eat the skin, this step also helps the skin stick to the pan so the fillets can be easily removed without the skin later on.)

·      Transfer the pan to the preheated oven for 5-7 minutes, until the salmon is almost cooked through and the panko is browned.  Remove from the oven, cover with foil and let rest 5-10 minutes.

Source: Barefoot Contessa How Easy Is That? by Ina Garten

 

Roasted Brussel Sprouts

·    Preheat oven to 450°F

·         ·    Rinse and cut off the ends of 1 ½ lbs of brussel sprouts, then cut in half.

·         ·    Toss them with ¼ cup olive oil, a pinch of salt, red pepper flakes, kosher salt and fresh ground pepper. (I mix mine in a ziplock bag)

·         ·    Line a baking sheet with foil for easy cleaning and put them on cut side down. Roast for 25-30 minutes, or until caramelizd. Shake the pan from time to time to brown the sprouts evenly.

·         ·    Drizzle with white wine vinegar and honey and enjoy!

Source: Food Network Magazine