Categories
HEALTHY

Honey Garlic Shrimp

Honey Garlic Shrimp – easy skillet shrimp with honey garlic sauce with only 4 ingredients. The BEST honey garlic shrimp recipe ever!

If there is one ingredient that I cook the best, it’s probably shrimp. The reason is simple: I love shrimp and I can eat shrimp every day, so naturally, I tend to cook shrimp very well. This honey garlic shrimp is a perfect example. As simple as it sounds, this is probably one of the most delicious recipes I have made recently.

This honey garlic shrimp recipe is inspired by The Cooking Jar but I created my own recipe. If you have good quality shrimp, you don’t need a lot of ingredients. I used 4 ingredients for the glaze: honey, garlic, salt and cayenne pepper. Prep and cooking takes only 15 minutes in total.

You want to use a lot of garlic so every bite is bursting with the garlicky flavors. Cook it on a cast-iron skillet so all the garlicky and honey goodness stick to the bottom of the skillet. Scrap every brown bit left on the skillet as they are the best part. After I was done eating, I only wished that I had made more. Enjoy!

Ingredients:

  • 1 1/2 tablespoons honey
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 3 dashes cayenne pepper
  • 1 1/2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 12 oz shrimp, shelled and deveined, tail on
  • 1 tablespoon salted butter
  • 1 teaspoon chopped parsley

Method:

  1. Mix the honey, lemon juie, salt and cayenne pepper in a small bowl. Stir to combine well.
  2. Heat up a skillet (cast-iron preferred) and add the olive oil. Saute the garlic, then add the shrimp. Use a spatula to toss the shrimp on the skillet, then add in the honey mixture. Continue to cook the shrimp until they are nicely caramelized. Add in the butter, stir to blend well with the shrimp. Add the chopped parsley, turn off the heat and serve immediately.

You can find complete recipes of this Honey Garlic Shrimp in rasamalaysia.com

Categories
HEALTHY

GRILLED SPICY LIME SHRIMP WITH CREAMY AVOCADO CILANTRO SAUCE

Grilled Spicy Lime Shrimp with Creamy Avocado Cilantro Sauce has a simple but full of flavor and spice marinade.  The creamy avocado cilantro sauce is the perfect cool and creamy dipping sauce.

Do you ever get through a week and are just so happy that you survived? That was last week for me. I barely made it. It was the last week of school plus we are in the moving process. On top of it all my little girl turned two! We were able to pull it all together and managed to have an amazing Finding Nemo Birthday Party. If you follow me on instagram you will see her amazing cake! My little girl is obsessed with “Meno” and loved every minute of it. We may have given her her presents to her in Amazon boxes but we totally pulled it together! It was a huge success.

We are loving the warmer weather here and since we have been so busy lately we are loving to grill. My husband LOVES shrimp and asks me to cook it all of the time. I decided to make an easy marinade for these shrimp that really packed a punch. It had such a delicious blend of spices and the result was amazing.

The great thing about shrimp is that they are so easy to cook!  They grill up in just a matter of minutes.  The marinade on these shrimp is out of this world!  It has such a great blend of spices and flavor.

My favorite part was the Creamy Avocado Cilantro Sauce. It was so cool and creamy on these spicy lime shrimp. We are a family of dippers so most everything involves a dip. And this dip was the perfect compliment to help cool down the spice in the shrimp.

You guys are going to LOVE this recipe. It is such a quick and easy recipe that is absolutely delicious, especially if you love shrimp! This should go on your list of things to grill. You are going to love it!

Ingredients

  • 1 pound of shrimp, peeled and deveined
  • Juice of one large lime
  • 3 Tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 teaspoons chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes

Creamy Avocado Cilantro Sauce:

  • 1 avocado split and pitted
  • ½ cup lowfat greek yogurt
  • 1 clove garlic, minced
  • juice of 1 lime
  • 2 tbsp cilantro, chopped
  • salt and pepper to taste

Instructions:

  1. In a small bowl whisk together lime juice, olive oil, garlic, chili powder, cumin, paprika, salt, pepper, red pepper flakes. Pour into a resealable bag and add shrimp. Toss to coat and marinate for 30 minutes.
  2. Preheat the grill to medium heat. Put the shrimp on skewers and place on the grill. Grill on each side for about two minutes or until no longer pink.

You can find complete recipes of this GRILLED SPICY LIME SHRIMP WITH CREAMY AVOCADO CILANTRO SAUCE in therecipecritic.com

Categories
HEALTHY

30 Minute Teriyaki Shrimp

Yesterday was the big birthday BBQ! We’ve been looking forward to it all summer. Kevin’s birthday celebration was complete with all the fixings from hamburgers & hot dogs to salmon, chips & corn salsa, caprese salad, 5 bean salad, corn & edamame salad, greek dip & pitas (with hummus, feta, sun-dried tomatoes, & olives), and pasta salad.
Also an assembly line of dessert including ice cream cake, peanut butter pie (topped with crushed M&Ms this time), blondies, cookies, and fresh fruit. Not to mention 5 hyper dogs, 75% humidity, and 1 sweltering hot August sun. Franklin darted around the place for 3 straight hours, then passed out at 6pm.
While I’m currently in a food coma and left with more leftovers than my fridge can handle, let me show you a healthy and massively flavorful dinner recipe I prepared for date night the other week. It took me 30 minutes and leftovers hit the spot for lunch the next day. It’s the kind of carefree dinner you’ll want around for the rest of the summer, not to mention as the weeks get busier once Fall rolls around.
The inspiration for the meal came from this 20 minute honey garlic shrimp–> which now has a recipe video so you can see how easy it is! The honey garlic shrimp meal– which only requires 5 ingredients btw– is so quick that I’ve been preparing it more times than I can count the past few months. I’ve even put the shrimp on caesar salads and eaten the leftovers cold straight from the fridge.
For a little change, I switched up the sauce for a homemade teriyaki sauce. Which is actually quite easy to make using just a few simple ingredients like soy sauce, cider vinegar, honey, and cornstarch to name a few. Basically all things you probably have in that kitchen cabinet right now. And the sauce doubles as the marinade, putting this at convenience level 10+++. It’s the same sauce I use on this baked pineapple teriyaki chicken and blows any store-bought teriyaki out of the water.
Snap peas were the veggie of the evening, but you can use anything your heart desires. Even a stir-fry veggie medley with broccoli, peppers, and mushrooms. Just cook them first in a little sesame oil, then add the shrimp and remaining sauce. The sauce is wonderfully thick after it’s initially cooked, but once it heats up again over the veggies and shrimp it just becomes this sticky teriyaki glaze over the whole shebang. Lick-your-plate clean and most definitely need-rice-to-soak-it-all-up delicious.
Instead of shrimp, you can most certainly use chicken or beef– or both! Thinly slice either, then you’ll likely want to marinate it for a little longer than you would the shrimp. It will take a bit longer to cook as well. Shrimp cooks in about 3 seconds, so it’s usually my top choice on those nights where free time is fleeting.

INGREDIENTS :

  • 1 tablespoon (7g) cornstarch
  • 1 tablespoon (15ml) room temperature water
  • 1/4 cup (50g) brown sugar
  • 2 Tablespoons (42g) honey
  • 1/2 cup (120ml) soy sauce
  • 1/4 cup (60ml) vinegar (either rice wine or apple cider is great)
  • 1 teaspoon minced garlic
  • 1 – 2 teaspoons minced fresh ginger (I use 2)
  • 1 and 1/2 lbs medium-large uncooked shrimp, peeled & deveined1
  • 2 teaspoons sesame oil or olive oil
  • 2-3 cups snap peas or any stir-fry veggie
  • optional: sesame seeds for garnish

INSTRUCTIONS :

  1. Make the sauce: Whisk cornstarch and water together in a small bowl. It will be a milky liquid. This is for thickening the sauce.
  2. Combine the cornstarch mixture, brown sugar, honey, soy sauce, vinegar, garlic, and ginger together in a small saucepan over low heat. Allow to simmer while whisking occasionally.
  3. Bring to a boil and allow to boil for 1 minute, then remove from heat.
  4. Place shrimp into a heat-proof bowl, then pour half of the sauce on top. Give it a stir and set aside for 10 minutes, uncovered at room temperature.
  5. If cooking later on, you can marinate the shrimp for up to a day. Keep it covered and refrigerate. (I usually begin cooking rice to have on the side at this point, but that’s optional.)
  6. Heat oil in a skillet over medium-high heat.
  7. Add the snap peas, then stir and cook until crisp-tender, about 3-4 minutes.
  8. Add the shrimp, then the remaining half of the teriyaki sauce.
  9. Stir and cook until shrimp is pink and cooked through, about 2-3 minutes.

You can find complete recipes of this 30 Minute Teriyaki Shrimp in sallysbakingaddiction.com

Categories
HEALTHY

ZESTY LIME SHRIMP AND AVOCADO SALAD

Talk about a light and refreshing salad that requires no cooking! Lime juice and cilantro are the key ingredients to creating this wonderful, healthy salad you’ll want to make all summer long. Made with cooked peeled shrimp and the freshest ingredients – avocados, tomatoes, red onion, cilantro and chopped jalapeño tossed with some freshly squeezed lime juice and a touch of olive oil.
I’m remaking this from the archives for lunch today, so I took the opportunity to re-shoot this since the photos needed some updating. This is perfect to serve as an appetizer, or for a lunch or light meal. You can put this over a tostada to make it a little more substantial and you can easily adapt this to suit your taste by adding more or less
cilantro, jalapeño etc. If you plan on making this ahead of time, you can combine all the ingredients except for the avocado and cilantro and keep this refrigerated, then add them just before serving. This easily doubles for a large crowd.

INGREDIENTS:

  • 1/4 cup chopped red onion
  • 2 limes, juice of
  • 1 tsp olive oil
  • 1/4 tsp kosher salt, black pepper to taste
  • 1 lb jumbo cooked, peeled shrimp, chopped*
  • 1 medium tomato, diced
  • 1 medium hass avocado, diced (about 5 oz)
  • 1 jalapeno, seeds removed, diced fine
  • 1 tbsp chopped cilantro

DIRECTIONS:

  1. In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
  2. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.

You can find complete recipes of this ZESTY LIME SHRIMP AND AVOCADO SALAD in skinnytaste.com

Categories
HEALTHY

BANG BANG SHRIMP

This tastes just like Cheesecake Factory’s version, except it’s way cheaper and so much tastier!
Bang bang shrimp has to be my absolute favorite way to prepare shrimp. After all, how can you beat succulent, crisp shrimp bites drizzled with a sweet chili garlic sauce that’s so good, you’ll want to eat it with a spoon?
Now I actually made and posted this back in June 2012, but I have updated the recipe and photos since. I’ve learned that the shrimp comes out to be much better in a buttermilk-panko mixture rather than initially coating with cornstarch, which can get so clumpy and messy.
I also kept the sauce more or less the same because – well, let’s be honest. That bang bang sauce is the true star here!

INGREDIENTS:

  • 1/2 cup vegetable oil, or more, as needed
  • 1 cup buttermilk
  • 3/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 large egg
  • 1 tablespoon hot sauce
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup Panko*
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 pound medium shrimp, peeled and deveined

FOR THE SAUCE

  • 1/4 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon honey
  • 1 teaspoon rice vinegar

DIRECTIONS:

  1. To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and rice vinegar in a small bowl; set aside.
  2. Heat vegetable oil in a large skillet over medium high heat. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste; set aside.
  3. In a large bowl, combine Panko, onion and garlic powder, basil, oregano, salt and pepper, to taste; set aside.
  4. Working one at a time, dip shrimp into buttermilk mixture, then dredge in Panko mixture, pressing to coat.

You can find complete recipes of this BANG BANG SHRIMP in damndelicious.net

Categories
HEALTHY VEGAN

Asian Zucchini Noodle Stir-Fry with Shrimp

It’s been quite some time since zucchini noodles made their debut around here, and I decided it was about time they steal the spotlight again. Behold, Asian Zucchini Noodle Stir-Fry with Shrimp.
Whether you spy a spiralizer among your kitchen gadgets or not, this quick and easy recipe is guaranteed to become a weekly dinner staple among stir-fry fans. And there’s not a bottled marinade or store-bought stir-fry sauce in sight because we are going the DIY route from start to finish.
I like using a mandoline to make zucchini noodles because the gadget has so many other uses as well (hello, homemade potato chips!). But if you don’t own a mandoline or a spiralizer, have no fear. There’s plenty of other ways to make zucchini noodles using a regular ol’ chef’s knife and vegetable peeler. And the real key to stir-fry success is to have all of your ingredients prepared before you fire up the flames.
Stir-frying is a super-quick cooking technique, so you’ll want everything within reach to avoid a mad-dash across the kitchen. Best of all, everything cooks up in a single skillet or wok, starting with shrimp and ending with a rainbow of vegetables.
This colorful meal-in-a-bowl is so flavorful that you won’t even notice the absence of noodles or rice.
Long story short: Easy homemade stir-fry sauce + zucchini noodles + chopped veggies + garlicky shrimp = the ultimate (healthy!) takeout fake-out that will be on your table in 30 minutes or less.

INGREDIENTS :

  • 1/2 cup chicken or vegetable broth
  • 1/4 cup hoisin sauce
  • 1 Tablespoon low sodium soy sauce
  • 2 teaspoons cornstarch
  • 3 Tablespoons olive oil, divided
  • 1 Tablespoon minced garlic
  • 1 teaspoon minced fresh ginger

  • 1 pound jumbo shrimp, shelled and deveined

  • 1 medium bell pepper, sliced
  • 1/2 cup shredded carrots
  • 2/3 cup sliced red onions
  • 1 cup sugar snap peas
  • 2 medium zucchini, cut into noodles (See Kelly’s Note).Toasted sesame seeds, for garnish

INSTRUCTIONS :

  1. In a small bowl, whisk together the vegetable broth, hoisin sauce, soy sauce and cornstarch. Set the mixture aside.
  2. Place a large sauté pan or wok over medium-low heat. Add 2 tablespoons olive oil and and heat it for 1 minute.
  3. Add the garlic and ginger and cook for 2 minutes, stirring constantly.
  4. Add the shrimp to the pan and cook, stirring as needed, until the shrimp are cooked throughout and pink on all sides, about 3 minutes.
  5. Season the shrimp with salt and pepper and then transfer them to a bowl, leaving any liquid in the pan.
  6. Increase the heat to medium. Add the remaining 1 Tablespoon of olive oil to the pan, then add the bell pepper, carrots, red onions and snow peas and cook, stirring constantly, for 3 to 4 minutes until the vegetables are crisp but tender.
  7. Add the prepared sauce and cook, stirring constantly, for 2 minutes until the sauce thickens slightly.
  8. Return the shrimp to the pan, stirring to combine,
  9. then add the zucchini noodles and cook, tossing to coat, for 1 minute.

You can find complete recipes of this Asian Zucchini Noodle Stir-Fry with Shrimp in justataste.com

Categories
AVOCADO HEALTHY

ZESTY LIME SHRIMP AND AVOCADO SALAD

Talk about a light and refreshing salad that requires no cooking! Lime juice and cilantro are the key ingredients to creating this wonderful, healthy salad you’ll want to make all summer long. Made with cooked peeled shrimp and the freshest ingredients – avocados, tomatoes, red onion, cilantro and chopped jalapeño tossed with some freshly squeezed lime juice and a touch of olive oil.
I’m remaking this from the archives for lunch today, so I took the opportunity to re-shoot this since the photos needed some updating. This is perfect to serve as an appetizer, or for a lunch or light meal. You can put this over a tostada to make it a little more substantial and you can easily adapt this to suit your taste by adding more or less
cilantro, jalapeño etc.
If you plan on making this ahead of time, you can combine all the ingredients except for the avocado and cilantro and keep this refrigerated, then add them just before serving. This easily doubles for a large crowd.

INGREDIENTS:

  • 1/4 cup chopped red onion
  • 2 limes, juice of
  • 1 tsp olive oil
  • 1/4 tsp kosher salt, black pepper to taste
  • 1 lb jumbo cooked, peeled shrimp, chopped*
  • 1 medium tomato, diced
  • 1 medium hass avocado, diced (about 5 oz)
  • 1 jalapeno, seeds removed, diced fine
  • 1 tbsp chopped cilantro

INSTRUCTIONS :

  1. In a small bowl combine red onion, lime juice, olive oil, salt and pepper.
  2. Let them marinate at least 5 minutes to mellow the flavor of the onion.
  3. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
  4. Combine all the ingredients together
  5. Add cilantro and gently toss
  6. Adjust salt and pepper to taste.

You can find complete recipes of this ZESTY LIME SHRIMP AND AVOCADO SALAD in skinnytaste.com

Categories
HEALTHY VEGAN

Cajun-Style Grill Foil Packets

You can’t go wrong with grill foil packets… whether you make them over a campfire, on your grill, or even in your oven, they are a delicious, no-mess meal the whole family will love!
We have been making foil dinners a lot lately because it has been so HOT here in Idaho! When the temps start reaching triple-digits I will do anything I can to keep the heat out of my kitchen. We love doing grill foil packets in the Summertime because they don’t heat up the house, the whole family loves them, and there is NO MESS (that is the best part, really). Surprisingly, many people I have talked to don’t know how to make grill foil packets.
There really isn’t much to them– they are so easy to do! You just throw all the food in, fold it up (see how to fold up grill foil packets below) and put it over a grill, a campfire, or even in the oven (see notes below on how to do foil packets in the oven).
Not only is there virtually no mess when making them– there is no mess when EATING from them either! My family will eat them right out of the foil packet, crumple up the foil, and throw it away. This is also the perfect meal for camping. You can prepare the packets ahead of time and throw them on the fire when you get to your campsite… again, no mess. If you don’t have a grill or aren’t wanting the outdoor experience, you can also make these in your oven at 400-degrees for the same amount of time.
Just place each packet on a cookie sheet and bake as you would on the grill. Another great thing about these foil packets is that each person can make and customize their own, which makes EVERYONE happy. No one picking through the contents and turning up their nose because a shrimp touched their potatoes… etc.. We like to dip some of the contents of the packets in ranch dressing or BBQ sauce, but it is great as-is if you want to serve it plain, too!

INGREDIENTS :

  • 8-12 pieces of corn on the cob (4 full cobs cut in half or in thirds)
  • 4 red potatoes, washed and cubed
  • 20-30 uncooked shrimp (peeled or not, it’s up to you)
  • 1 Lb. smoked sausage, cut into chunks
  • melted butter (or olive oil), to taste
  • 1/2 c. chicken broth (you may not need that much)
  • Cajun/Creole seasoning (we like to use Tony Chachere’s brand), to taste
  • salt and pepper, to taste

INSTRUCTIONS :

  1. (makes 4 grill packets)
  2. Heat grill to 400-degrees (you can do this in your oven, too, at the same temp.).
  3. Evenly distribute corn, potatoes, shrimp, and sausage between 4 heavy-duty foil sheets (appx 12×18 inches each).
  4. Drizzle melted butter and about 2 Tbsp.
  5. chicken broth over each foil packet.
  6. Season evenly (and generously), to taste with Cajun seasoning and salt and pepper.

You can find complete recipes of this Cajun-Style Grill Foil Packets in favfamilyrecipes.com

Categories
HEALTHY

ZUCCHINI SHRIMP SCAMPI

Traditional shrimp scampi made into a low-carb dish with zucchini noodles. It’s unbelievably easy, quick & healthy!
Now if you don’t know what a spiralizer is, it’s basically a vegetable slicer, cutting super-thin strips resembling spaghetti strands, creating a healthier, grain-free alternative to standard pasta.

INGREDIENTS:

  • 2 tablespoons unsalted butter
  • 1 pound medium shrimp, peeled and deveined
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes, or more, to taste
  • 1/4 cup chicken stock
  • Juice of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 pounds (4 medium-sized) zucchini, spiralized
  • 2 tablespoons freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.
  2. Stir in chicken stock and lemon juice; season with salt and pepper, to taste. Bring to a simmer; stir in zucchini noodles until well combined, about 1-2 minutes.

You can find complete recipes of this ZUCCHINI SHRIMP SCAMPI in damndelicious.net

Categories
HEALTHY

SHRIMP DUMPLINGS

Homemade dumplings are easier to make than you think, and you can completely customize your fillings!
Can you believe the finale of Top Chef Seattle is almost done for the season?! Ahhhhh, where did the time go?!
I really enjoyed this season, as heartbreaking as it was to see Josh eliminated one round shy of the finale. It seriously killed me that he was there, pursuing his dreams, missing the birth of his first child, and then getting eliminated so close to the end. I guess foie gras torchon really can’t be made in a couple of hours no matter how ambitious you are.
My all-time favorite moment of the show was episode 11 when Josie and Kristen were butting heads and Kristen says, “I would prefer one of the dishwashers in place of Josie.” It’s a bit harsh but hey, Kristen is incredibly talented, and I really thought she would be the one going to the finale.
Anyway, as we’re getting closer and closer to the end, I am totally rooting for Brooke to be crowned Top Chef. The winners of Top Chef have been a bit “man-heavy” so it would be amazing to see a woman win. Plus, she’s always been one of the strongest chefs in the pack and has won most of the challenges. I’d be shocked if she didn’t win.
My favorite part about watching Top Chef is seeing how these chefs adapt to their surroundings, and be pushed to make such amazing dishes with such a limited environment, like the Reynolds aluminum foil challenge. It really inspires me too to think outside the box and go outside my comfort zone.
Like with these dumplings here – this has been on my culinary bucket list for 1 1/2 years. But when Josie won the quickfire challenge with her Korean dumplings filled with pork, tofu and shiitake mushrooms, I was suddenly so inspired to finally make my own dumplings.
I’m not even sure why I was so intimidated to make these. The filling takes just minutes to put together and wrapping up the dumplings can be so therapeutic. I even did it with my 5-year old niece and nephew and we had a blast! And then we devoured the crap out of it. Actually, I think I devoured the crap out of it. The kids didn’t really eat it, which just means there was more for me!

Ingredients

  • 1 pound shrimp, peeled, deveined and diced
  • 8 ounces ground pork
  • 1 cup shredded green cabbage
  • 2 green onions, thinly sliced
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 1 teaspoon mirin
  • Kosher salt and freshly ground black pepper, to taste
  • 36 2-inch won ton wrappers
  • 2 tablespoons vegetable oil
  • Soy sauce, for serving

Instructions

  1. In a large bowl, combine shrimp, pork, cabbage, green onions, ginger, sesame oil, mirin, salt and pepper, to taste.
  2. To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.

You can find complete recipes of this SHRIMP DUMPLINGS in damndelicious.net