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.

Garlicky Baked Shrimp

Happy Friday! You made it through the week and now can celebrate with a super easy and fast meal! As you may know by now, we usually have a bag of shrimp in the freezer for quick meals. It is a lean protein, low in calories and cooks extremely quickly. Not to mention we actually had all of the other ingredients in the house already, so this can be a great go-to dish. This recipe is full of flavor and I love the crunch from the crispy panko bread crumbs. Panko is an Asian style bread crumb that is a bit lighter and healthier, but if you don't have them you can always use regular bread crumbs. To make this a complete meal you can put it over some rice or pasta with veggies.

Garlicky Baked Shrimp

Serves 4

Source: Real Simple
Ingredients:
1lb raw shrimp, deveined and peeled
4 cloves garlic, minced
2 Tbsp. white wine
salt and pepper
4 Tbsp. melted butter
1/2 cup Panko bread crumbs
2 Tbsp fresh Italian-leaf parsley, chopped
half of a lemon (optional)

Method:
Preheat oven to 425 degrees F. In a bowl, combine the shrimp, garlic and white wine. Stir to combine, then pour into a baking dish. Spread out evenly, then season with salt and pepper.

In another bowl, use a fork to mix melted butter, Panko and parsley until well combined. With your fingers, sprinkle mixture evenly in the baking dish over the shrimp.

Transfer dish to the oven and bake until the shrimp are pink and opaque, about 15-18 minutes.

Nutritional Information:Per Serving

• Calories 242Calories From Fat 119

• Fat 13g
• Sat Fat 8g
• Cholesterol 202mg
• Sodium 495mg
• Protein 24g
• Carbohydrate 5g
• Sugar 0g
• Fiber 0g
• Iron 3mg
• Calcium 71mg

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.

Cilantro Lime Shrimp

I was one lucky girl, Jason made us dinner! He wanted seafood and I suggested shrimp, so we went with a very flavorful cilantro lime shrimp. Shrimp is a low in calories and high in protein. Not to mention this dinner was ready in less than 10 minutes. I highly recommend buying the shrimp already peeled and deveined, definitely worth the extra money. The shrimp had a fresh flavor from the cilantro. You can serve it over rice, salad, orzo or with vegetables like we did. It is a perfect quick and healthy weeknight dinner. Since we cut the recipe in half there weren't any left overs for lunch :(

Cilantro Lime Shrimp
Source: Skinnytaste.com
Serves 4

Ingredients:
2 tsp olive oil
2 lb shrimp, shelled and deviened
6 cloves garlic, crushed
1/2 cup chopped fresh cilantro
1 lime
Salt and Pepper

Directions:
Heat a large frying pan on medium-high heat. Add oil to the pan, when hot add shrimp. Season with salt and pepper. When the shrimp is cooked on one side, about 2 minutes, turn over and add garlic. Sauté another minute or two until shrimp is cooked, careful not to overcook. Remove from heat. Squeeze lime all over shrimp and toss with cilantro and serve.

Spicy Shrimp Orecchiette

I hope everyone had a fantastic Thanksgiving. We had a great time up north with my family for the holiday. We were really lucky and they were having "mild" weather so it wasn't as big of a shock but still required a sweater. I will even admit it was nice to have the crisp fall air and be able to go for a hike in the woods with my family. I absolutely love this holiday and all of the cooking and family time. Another part of traveling that I enjoy is getting a chance to read a bunch of magazines on the plane rides. I of course had a few food related ones in my mix and found a bunch of recipes to try upon our return home.

This recipe was delicious, with a little heat but not too much if you are worried about it being overwhelming. The shrimp provides a great source of low fat protein and was a nice change from all of the turkey we had over the weekend. You could even add in some diced zucchini, squash or spinach. I might add some in with the left overs tomorrow.

Spicy Shrimp Orecchiette
Serves 4

Ingredients:
Kosher Salt
12 ounces orecchiette pasta
2 Tablespoons extra virgin olive oil
1 small bulb of fennel, chopped, plus 1 Tablespoon chopped fennel fronds
2 garlic cloves, thinly sliced
2 Tablespoons tomato paste
1/4 teaspoon red pepper flakes
1 large tomato, chopped
1/2 pound medium shrimp, peeled, deveined and roughly chopped
1/2  cup grated parmesan cheese
Fresh basil, torn

Directions:
1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water, then drain.

2. Meanwhile, heat 2 Tablespoons olive oil in a large skillet over medium-high heat. Add the chopped fennel bulb and 1/2 teaspoon salt and cook, stirring occasionally, until golden brown, about 6-8 minutes.

3. Reduce heat to medium and add the garlic, tomato paste, and red pepper flakes. Cook stirring 2 more minutes (add a splash of water if mixture is sticking). Stir in the tomato, shrimp, 1/2 teaspoon salt and 1 cup of reserved cooking water. Bring to a simmer and cook stirring occasionally, until the tomatoes are saucy, about 8 more minutes.

4. Add the pasta and cheese to sauce and toss to coat. Drizzle with olive oil, season with salt and pepper ( add more reserved pasta water to loosen if necessary). Stir in the basil leaves and fennel fronds (optional). Divide among plates.

Source: Food Network Magazine