Tag Archives: shrimp

Shrimp Tacos with Corn Salsa

I’m a sucker for shrimp tacos, but I’m not going to lie—this shrimp taco recipe from the August 2013 issue of Cooking Light left me a little disappointed. I followed the recipe (other than adding tomato to the salsa) and found the shrimp bland, and the tortillas completely fell apart. I do think, however, with a few small adjustments, I could love this recipe. So that’s how I’ve written the recipe below—with my suggested changes. Grilling the corn and shrimp would definitely improve the flavor, and using flour tortillas instead of corn would solve the fall-apart issue.

Shrimp Tacos

Shrimp Tacos with Corn Salsa

2 ears fresh corn
1 tsp olive oil
2 tbsp chopped green onions
1 medium tomato, seeded and diced
2 tbsp chopped fresh cilantro
3 tbsp fresh lime juice, divided
1 tsp fresh minced garlic
¼ tsp salt
¼ tsp freshly ground black pepper
1 diced peeled avocado
1 lb medium shrimp, peeled and deveined
2 tsp honey
¼ cup light sour cream
8 (6-inch) flour tortillas

1. Husk corn, and wrap each ear in aluminum foil. Grill over medium heat for about 20 minutes, turning 4 times to ensure even cooking. Allow the corn to cool and then slice off kernels.

2. Combine corn, onions, tomato, cilantro, olive oil, garlic, 1 tablespoon juice, salt, pepper, and avocado in a medium bowl; toss gently.

3. Combine shrimp, 1 tablespoon juice, and honey in a medium bowl; toss to coat. Skewer shrimp and grill over medium heat for a couple of minutes per side or until they turn completely pink.

4. Combine sour cream and remaining 1 tablespoon juice in a small bowl.

5. Warm tortillas according to package directions. Place 2 tortillas on each of 4 plates. Top each tortilla with about ¼ cup corn mixture, about 4 shrimp, and 1 ½ tsp sour cream mixture.

Shrimp Tacos


Coconut Shrimp Cakes with Mango Pineapple Salsa

Ok guys, these might be the most delicious things I have made in a while! I absolutely love coconut shrimp, but I really hate deep frying things at home because it makes such a mess, so I had never attempted making them. So when I saw this recipe, I went out the next day and bought all the ingredients.

I have to say, my two year old was much more interested in the mango pineapple salsa than she was the shrimp cakes, but my husband could not stop commenting on how good they were! 

Coconut Shrimp Cakes with Mango Pineapple Salsa

For the salsa: 
1 mango, diced
1½ cups diced fresh pineapple
1/3 cup red bell pepper, diced small
¼ cup red onion, finely diced
1 tbsp. minced fresh cilantro
Juice of one lime
Pinch of coarse salt

For the shrimp cakes: 
1 lb uncooked shrimp, peeled and deveined
1½ cup unsweetened shredded coconut
1 clove garlic, minced
1 tsp lemon zest
1 large egg
¼ cup minced fresh cilantro
Few dashes of sriracha (to taste)
Coarse salt and freshly ground pepper
Coconut oil for cooking (about 2-3 tbsp.)

 

1. To make the salsa, combine all the ingredients in a medium bowl.  Toss to mix well.  Cover and refrigerate, allowing flavors to blend.

2. To make the shrimp cakes, finely chop the uncooked shrimp. In a medium bowl, mix together shrimp, ¾ cup of the coconut, the garlic, lemon zest, egg, cilantro, sriracha, salt and pepper.  Stir the mixture until evenly mixed.

3. Form the mixture into 7-8 patties.  Add the remaining coconut to a shallow dish or pie plate.  Gently coat the shrimp cakes in the shredded coconut.

4. In a large sauté pan, heat the coconut oil over medium-high heat until shimmering.  Add the shrimp cakes to the pan and cook, turning once, until both sides are golden and the cakes are cooked through, about 4 minutes total.  Top with the mango pineapple salsa and serve immediately.

 

Adapted slightly from Annie’s Eats, which was sourced from Perry’s Plate


Spicy Grilled Shrimp and Quinoa Salad

When I saw this recipe in the April 2013 issue of Cooking Light, it immediately went on our menu for the following week. I love making quinoa because it’s such a healthy, nutrient-packed grain and, luckily, my two year old can’t get enough of it! So I was eager to try this spicy grilled shrimp with quinoa salad because it was different than any other dish I had tried thus far. I did cut back just a little bit on the spice because neither I nor Olivia can hang with the heat, and I made a couple of other small adjustments to the original recipe—like more cilantro mixed right into the salad.

While this dish was delicious for dinner, I have to say that the leftovers were even better for lunch the next day after the flavors had really meshed together.

Spicy Grilled Shrimp and Quinoa Salad

¼ cup fresh lime juice, divided
10 tsp olive oil, divided
1 tsp chili powder
1 tsp ground cumin, divided
¼ tsp black pepper
¼ tsp hot pepper sauce
¼ tsp smoked paprika
4 garlic cloves, chopped and divided
24 large shrimp, peeled and deveined (about 1 lb)
¾ cup uncooked quinoa
½ cup chopped onion
1 cup water
½ tsp kosher salt, divided
½ tsp honey
1 cup cherry tomatoes, halved
½ cup canned chickpeas, rinsed and drained
½ cup diced peeled avocado
1 oz reduced-fat feta cheese, crumbled
Cooking spray
½ cup chopped fresh cilantro

 

1. Preheat grill to high heat.

2. Combine 2 tbsp lime juice, 1 tbsp olive oil, chili powder, ½ tsp cumin, black pepper, hot sauce, paprika, and 2 garlic cloves in a medium bowl. Add shrimp; toss well. Marinate in refrigerator 30 minutes.

3. Rinse and drain quinoa. Heat 1 tsp oil in a large saucepan over medium-high heat. Add onion to pan; sauté 3 minutes. Add remaining 2 garlic cloves and quinoa; cook 2 minutes, stirring constantly. Add 1 cup water; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed. Cool. Combine remaining 2 tbsp lime juice, remaining 2 tbsp olive oil, remaining ½ tsp cumin, ¼ tsp salt, and honey in a large bowl; stir with a whisk. Add quinoa mixture, tomatoes, chickpeas, avocado, ¼ cup cilantro and cheese; toss gently.

4. Remove shrimp from bowl; discard marinade. Sprinkle shrimp with remaining ¼ tsp salt. Thread 3 shrimp onto each of 8 (6-inch) skewers. Place skewers on grill rack coated with cooking spray. Grill 2 minutes on each side or until done.

5. Divide quinoa mixture evenly among 4 plates. Top each serving with 2 skewers. Garnish with remaining cilantro.


Shrimp and Grits

My husband is not a fan of grits, but I thought this recipe just might bring him over to the dark side. I was right—he enjoyed every bite, much to his chagrin.

With no cream or flour, this recipe is lighter than what you’ll find in most restaurants but it’s every bit as tasty!

Shrimp and Grits

1 lb shrimp, peeled and deveined
½ lemon, juiced
¼ tsp Tabasco sauce
¼ tsp cayenne
4 slices of bacon
¼ red pepper, chopped
¾ cup onion, chopped
1½ cups sliced mushrooms
2 cups water
2 cups chicken broth
1 cup quick grits
1 cup shredded cheddar
1 tbsp butter
Salt
Pepper

1. Combine shrimp, lemon juice, Tabasco sauce, and cayenne; set aside.

2. Cook bacon in a large sauté pan until crispy. Drain on a paper towel, but reserve the drippings in the pan. Crumble bacon and set aside.

3. Add the red pepper, onions, and mushrooms to the bacon drippings and cook until tender. Stir in the shrimp and bacon and cook until the shrimp turns pink.

4. In a medium saucepan, bring water and chicken broth to a boil. Slowly whisk in grits, reduce heat to medium-low, and continue cooking until the grits are thick, about 5 minutes.

5. Remove the grits from heat and stir in cheddar, butter, salt, and pepper.

6. Portion grits into bowls and top each with some of the shrimp and veggie mixture.


Garlic Soba Noodles with Shrimp

Last month, I made soba noodles for the first time (Soy Citrus Scallops with Soba Noodles), and my family loved them! Since then, I’ve been looking for another tasty recipe to use the rest of the noodles I bought. So when I came across this recipe the other day on Foodie Crush, I had to try it.

It was so delicious! The flavors are so fresh and bright, but the dish is comforting at the same time. I can’t wait to make this again in the summer when we can throw the shrimp on the grill for a little extra flavor.

Garlic Soba Noodles with Grilled Shrimp
From Foodie Crush
serves 4

for the sauce
1/4 cup ponzu sauce, found in the Asian aisle of most grocers
1/2 teaspoon dark sesame oil
1/2 teaspoon sugar
the juice of one lime

for the noodles & shrimp
1 8 or 9 ounce package of soba noodles (substitute whole wheat spaghetti if needed)
3/4 pound medium shrimp, peeled and deveined
1 teaspoon kosher salt
2 tablespoons grapeseed or vegetable oil, divided
1 shallot, thinly sliced
2 cloves garlic, chopped
1 tablespoon ginger, chopped
8-10 brown mushrooms, sliced
1/2 jalapeno, thinly sliced
1/4 cup cliantro, chopped
1 green onion, chopped for garnish
1 lime, quartered and sliced

1. In a small bowl, combine all sauce ingredients and mix until sugar dissolves. Set aside.

2. Fill a large pot 2/3 full of water and bring to a boil. Season water with 1 to 2 tablespoons of salt and add soba noodles. Cook for 5 minutes, stirring occasionally, until noodles are tender. Drain in colander, rinse well with cold water and set aside.

3. Heat 1 tablespoon oil in a skillet on medium-high heat until oil slithers about the pan and add garlic, shallots and ginger. Cook for 1-2 minutes, stirring frequently taking care that garlic doesn’t burn. Reduce heat to medium, add mushrooms and cook for 5-7 minutes, stirring occasionally, until mushrooms are tender and shallots a bit crispy. Remove from heat and let cool.

4. Meanwhile, heat a skillet or grill over medium high heat and lightly coat with cooking spray. Add remaining tablespoon of oil to shrimp, season with 1 teaspoon kosher salt and cook for 3 minutes on each side or until just opaque on the inside. Shrimp will continue to cook once taken off the heat so cook carefully or they’ll become tough.

5. Transfer noodles and mushroom mixture to a bowl, season with sauce mixture and combine. Plate noodles in mounds and top with grilled shrimp. Serve with cilantro, green onion and jalapeno slices.


Lemon Pepper Shrimp Scampi

This dish originally appeared in the March 2009 issue of Cooking Light but was resurrected for the Best Recipes issue in November 2012, and after making it for dinner recently, I can see why! The flavors are so simple and delicious, and it was ready in under 20 minutes, which made it perfect {and kid-friendly!} for a hectic Wednesday night.

Lemon Pepper Shrimp Scampi
From Cooking Light

1 cup uncooked orzo
2 tbsp chopped fresh parsley
½ tsp salt, divided
7 tsp unsalted butter, divided
1 ½ lbs peeled and deveined jumbo shrimp
2 tsp minced fresh garlic
2 tbsp fresh lemon juice
¼ tsp freshly ground black pepper

1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.

2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.

3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.