Chipotle Lime Glazed Shrimp

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Chipotle Lime Glazed Shrimp
2 Tbsp vegetable oil
1 1/2 lbs shrimp, peeled and deveined
1/4 tsp salt
1/4 tsp pepper
1/8 tsp sugar

glaze:
1-2 tsp chipotle chile in adobo sauce, minced
4 tsp brown sugar
2 Tbsp lime juice
2 Tbsp cilantro, chopped

Combine all ingredients for the glaze. Set aside.

Toss shrimp with salt, pepper, and sugar. In a large skillet, heat 1 Tbsp of the oil on high heat until smoking hot. Add half of the shrimp to the pan in a single layer. Cook for 1 minute until spotty brown and the edges turn pink. Remove pan from heat. Using tongs, flip each piece of shrimp. Let stand until center is opaque, about 30 seconds. Transfer shrimp to a large bowl. Add remaining vegetable oil to the skillet. Repeat with remaining shrimp. Cook for 1 minute, remove from heat, and flip each shrimp. Let stand for 30 seconds. Return the first batch of shrimp to the skillet. Add chipotle mixture and toss to mix well. Cover and let stand until cooked through, about 1-2 minutes. Serve over rice or in tortillas.

Serves 4-6

Recipe adapted from Love and Olive Oil

Past Recipes:
One year ago: Swedish Meatballs
Two years ago: Caramel Snickers Brownies

Grilled Shrimp Skewers

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Grilled Shrimp Skewers
1 cup canola oil
1/2 cup minced fresh parsley or 2 1/2 Tbsp dried
6 Tbsp chili sauce
4 Tbsp cider vinegar
2 Tbsp worcestershire sauce
4 cloves garlic, minced
2 tsp ground pepper
1 tsp salt
2 lbs shrimp, peeled and deveined

Combine canola oil, parsley, chili sauce, vinegar, worcestershire sauce, garlic, pepper, and salt. Pour in a large ziploc bag. Add shrimp and coat evenly. Marinate for 30 minutes and no longer. (If you marinate it longer, it will start to cook the shrimp) Drain shrimp and discard marinade. Thread shrimp onto skewers. Grill 2-3 minutes on each side for small shrimp or 4-5 minutes on each side for large shrimp until pink.

Serves 6-8

Recipe adapted from Real Mom Kitchen 

Past recipes:
One year ago: Penne with Chicken and Pesto
Two years ago: Navajo Tacos

Buttery Shrimp and Pasta in Cream Sauce

My daughter turned 4 this weekend. When I asked her what she wanted for her birthday dinner she said shrimp. That's kind of an odd request from a 4 year old but I didn't complain. I love shrimp. After looking at a few different recipes I found on pinterest, she decided that she wanted me to make this recipe for shrimp and pasta. She's got good taste! It was a great birthday dinner!

Printable Recipe

Buttery Shrimp and Pasta in Cream Sauce
12 oz. angel hair pasta, cooked and drained
2 Tbsp butter
2 lbs shrimp, peeled and deveined
1 Tbsp garlic, minced
3 cups half and half
1/2 cup fresh basil or 1 1/2 tsp dried basil
1/2 cup parmesan cheese
1/2 tsp black pepper
1/4 tsp crushed red pepper flakes

In a large skillet, melt butter; add shrimp and garlic. Cook until shrimp is cooked through, about 4 minutes. Remove shrimp from skillet. Add half and half to skillet. Bring to a boil; reduce heat and simmer for 15 minutes, stirring frequently. Add basil, parmesan cheese, black pepper, red pepper flakes, and shrimp. Add pasta. Toss well.

Serves 6-8

Recipe adapted from Merely Marie

Past recipes:
One year ago: Chicken and Vegetable Stir Fry
Two years ago: Lemon Pepper Chicken

Ranchero Shrimp

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Ranchero Shrimp
2 Tbsp olive oil
1 small onion, diced
1 clove garlic, minced
6 roma tomatoes or 3 large tomatoes, chopped

3 anaheim chile peppers, roasted, peeled, and diced

1/4 Tbsp oregano
1/2 tsp cumin
salt and pepper to taste
2 lbs shrimp, peeled and deveined
1/4 cup chopped cilantro

To roast peppers, place on greased baking sheet. Place under the broiler for about 15 minutes, turning halfway through cooking time. Broil until peppers are charred. Let cool and peel skin.

Heat oil in a large skillet. Add onion and cook for 2-3 minutes. Add garlic; cook and stir for 30 seconds. Add tomatoes, peppers, and spices. Bring to a boil; cover and reduce heat. Simmer until tomatoes are juicy, about 5 minutes. Add the shrimp, uncover, bring to a boil and reduce heat. Simmer until shrimp is pink and fully cooked, about 3-5 minutes. Stir in cilantro.

Serve over rice and serve with warm tortillas.

Serves 6-8

Recipe adapted from Cooks.com

Tilapia with Cilantro Cream Sauce

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Tilapia with Cilantro Cream Sauce

6-8 tilapia filets

1 Tbsp melted butter

salt and pepper to taste

1 Tbsp olive oil

1 clove garlic, minced

2 green onions, sliced

1/4 cup cilantro, chopped

1 cup heavy cream

1 Tbsp lime juice

Preheat oven to 375. Line a baking sheet with foil and spray with cooking spray. Brush tilapia filets with butter and place on prepared baking sheets. Sprinkle with salt and pepper. Bake for 20-25 minutes.

To make cream sauce, heat olive oil in a medium saucepan. Add garlic and green onions and saute for 1-2 minutes. Stir in cilantro, cream, and lime juice. Season with salt and pepper to taste. Simmer for 3-4 minutes until sauce is slightly thickened. Drizzle sauce over tilapia. 

Recipe adapted from Southern Food

Honey Grilled Salmon

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Honey Grilled Salmon

4 (8 oz) salmon fillets

3/4 cup honey

1/3 cup soy sauce

1/4 cup dark brown sugar

1/4 cup pineapple juice

juice of 1 lemon

2 Tbsp white vinegar

2 tsp olive oil

1 tsp ground black pepper

1/4 tsp cayenne pepper

1/2 tsp paprika

1/4 tsp garlic powder

Combine all ingredients except salmon in a medium saucepan. Bring to a boil; reduce heat and simmer for 15 minutes, stirring occasionally. Heat grill to medium heat. Rub each fillet with vegetable oil and season lightly with salt and pepper. Grill 4-5 minutes on each side or until cooked through. Drizzle sauce over salmon. Serve with additional sauce.

Recipe adapted from food.com

Shrimp Tacos

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Shrimp Tacos

Shrimp marinade:

1 lb shrimp, peeled and deveined 

1 canned chipotle pepper in adobo sauce, seeded and diced (1 pepper not 1 can)

juice of 1/2 lime

2 Tbsp cilantro, chopped

1 clove garlic, minced

1/4 tsp salt

Chipotle sour cream:

1 cup sour cream

1 Tbsp cilantro, chopped

1/2 tsp cumin

1/4 tsp salt

juice of 1/2 lime

1 canned chipotle pepper in adobo sauce, seeded and diced

2 Tbsp vegetable oil

1 red bell pepper, sliced

1/2 cup onion, sliced

iceberg lettuce, shredded

chopped cilantro

corn tortillas

Combine shrimp with marinade and refrigerate for a half hour.

Combine ingredients for chipotle sour cream. Refrigerate until ready to use.

Heat vegetable oil in a large skillet. Add bell pepper and onion and cook for a few minutes, until softened. Stir in shrimp. Cook for a few minutes, until shrimp is cooked through. Season with additional salt, if needed.

Heat tortillas in microwave with a damp paper towel. 

To assemble tacos place shrimp mixture inside tortillas. Top with chipotle sour cream, lettuce, and cilantro.

Serves 4-6

Sesame Shrimp Stir-Fry

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Sesame Shrimp Stir-Fry


1 lb medium shrimp, peeled and deveined
1/4 tsp ground ginger
1/4 tsp cayenne pepper
1 clove garlic, minced
1 Tbsp sesame seeds
1/4 tsp ground black pepper
2 tsp sesame oil
2 Tbsp canola oil
1 red bell pepper, sliced into thin strips
3 green onions, sliced
3 Tbsp teriyaki sauce
1/2 lb sugar snap peas
1/8 cup cornstarch
3/4 cup chicken broth
salt to taste
cooked rice

Combine shrimp, ginger, cayenne, garlic, sesame seeds, black pepper, and sesame oil in a large ziploc bag. Toss to coat. Heat canola oil in a large wok or skillet. Add bell pepper and green onions and saute 3-4 minutes. Stir in teriyaki sauce. Add peas and shrimp with seasoning. Cook for 4 minutes, or until shrimp are opaque. Stir cornstarch into chicken broth and add to wok. Cook and stir until mixture boils and thickens slightly. Sprinkle with salt. Serve over rice.

Serves 4-6

Recipe adapted from All Recipes

Butter and Garlic Shrimp Penne

At our house, shrimp is one of our favorites. But to be honest, I've never cooked it before. Either my husband cooks it or I order it in a restaurant. I've been trying to branch out with my cooking so I thought I'd give shrimp a try. I found this recipe on Mel's Kitchen Cafe and I thought it looked so good. With butter and garlic, how can you go wrong? We all loved it! I actually cooked the shrimp perfectly which is great for my first try!

Printable Recipe

Butter and Garlic Shrimp Penne
1 1/2 lbs medium shrimp, peeled, deveined, and tails removed
5 garlic cloves, minced
4 garlic cloves, smashed
1/4 tsp salt
3 Tbsp olive oil
1 lb penne pasta
1/4 tsp red pepper flakes
1 Tbsp flour
1/2 cup chicken broth
3/4 cup clam juice
1/2 cup fresh parsley or 1 Tbsp dried
2 Tbsp butter
1 tsp fresh lemon juice

Toss shrimp with 2 tsp of the minced garlic, 1 Tbsp of the olive oil, and 1/4 tsp salt. Let stand for 20 minutes at room temperature.

Heat remaining 2 Tbsp olive oil in a large skillet over medium-low heat. Add smashed garlic. Cook, stirring frequently, until light and golden, about 5 minutes. Remove from heat. Using a slotted spoon, take out garlic, leaving oil in the pan. Discard garlic.

Cook pasta according to directions. Drain and return pasta to pot.

Increase heat in skillet to medium. Add shrimp and marinade and place in a single layer. Cook without stirring until oil starts to gently bubble, about 1-2 minutes. Stir shrimp and continue to cook until cooked through, about 1-2 minutes. Do not overcook. Transfer shrimp to a bowl.

Add remaining garlic and red pepper to skillet and cook until fragrant, about 1 minute. Add flour and cook and stir for 1 minute. Whisk in chicken broth and cook for 1-2 minutes, until smooth. Whisk in clam juice and parsley and cook until thickened, about 2-3 minutes. Remove from heat. Whisk in butter and lemon juice. Add shrimp and sauce to pasta. Serve immediately.

Serves 6

Recipe adapted from Mel's Kitchen Cafe

Brazilian Coconut Shrimp Kebabs

Every year for Valentine's Day my husband cooks us a delicious dinner. He was a little ambitious this year because he decided to make shrimp kebabs, halibut, salmon, and asparagus. He didn't have enough time to make it all after work so I made the shrimp kebabs. If he would've read the recipe earlier he would've realized it was supposed to marinate for 1 to 2 hours and I could've made it during the day while he was at work. Instead it only marinated for about a half hour. But it was delicious! I can only imagine what it would've tasted like if it would've marinated the full amount of time.

Printable Recipe

Brazilian Coconut Shrimp Kebabs
adapted from Primal Grill

32 jumbo or extra large shrimp (about 1 1/2-2 lbs), peeled and deveined
1 1/2 onions
1 red bell pepper, cut into 1 inch triangles
1 green bell pepper, cut into 1 inch triangles
1/2 green bell pepper, diced
6 cloves garlic, halved
1 piece (1-inch) fresh ginger, peeled and thinly sliced
1-2 jalapeno peppers, seeds and membranes removed, cut into chunks
1 can (14 oz) unsweetened coconut milk
3 Tbsp fresh lime juice
2 Tbsp extra virgin olive oil
1 tsp salt
1 tsp pepper
1/3 cup fresh cilantro
lime wedges, for serving
skewers

Soak skewers in water to prevent burning. Rinse shrimp under cold water then blot dry with paper towels. Take the whole onion and cut it into 8 pieces. Then break each piece into individual layers. Thread the shrimp onto the skewers, alternating with onion and bell pepper pieces. Place in a baking dish.

Marinade:
Cut the remaining onion into quarters. In a food processor, finely chop onion, remaining bell pepper, garlic, ginger, and jalapenos. Add the coconut milk, lime juice, oil, salt, and pepper. Add more salt and pepper if necessary. Add cilantro and pulse a few times just to mix. Don't overmix or it will turn green. Pour over kebabs and let marinate for 1 to 2 hours in the refrigerator, covered. Do not over-marinate or the shrimp will toughen. Turn the kebabs several times for even marinating.

Place the shrimp kebabs on a hot grill for about 2 to 3 minutes per side, until shrimp is cooked through. Serve with lime wedges.

Lemon Garlic Tilapia

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Lemon Garlic Tilapia
adapted from All Recipes

4-6 tilapia filets
3 Tbsp lemon juice
1 Tbsp butter
1 clove garlic, minced
1 tsp dried parsley
pepper to taste

Preheat oven to 375. Spray a 9x13 baking dish with cooking spray. Rinse tilapia with cold water and pat dry with paper towels. Place in baking dish. Pour lemon juice over filets, then drizzle with butter. Sprinkle with garlic, parsley, and pepper. Bake for 15-20 or until fish is white and flaky.

Fish Tacos

I love fish tacos! I always order them at restaurants but I've never made them. I figured it couldn't be that hard, right? This is the first fish taco recipe I have tried and it was so good! My kids were a little skeptical at first because they've never had fish tacos before but they gave it a try. My four year old complained a little but still ate it. My six year old, who was the most skeptical, said this is the best thing he's ever eaten. So there you go. If you can get rave reviews from a six year old then I think you have an amazing dish.

Printable Recipe

Fish Tacos
adapted from Annie's Eats

1 lb white fish (halibut, cod, tilapia)
marinade:
2 Tbsp lime juice
3 Tbsp olive oil, divided
3 Tbsp minced cilantro
1/4 tsp cumin
2 cloves garlic, minced
salt to taste

cilantro cream sauce:
juice of 1 lime
2 Tbsp minced cilantro
6 oz. nonfat greek yogurt (or sour cream)
1 clove garlic, minced
pepper to taste

toppings:
chopped tomatoes
diced green onions
shredded cabbage
corn or flour tortillas

Combine lime juice, 2 Tbsp olive oil, cilantro, cumin, and garlic. Whisk together until well blended. Add fish and coat well. Marinate for 15-30 minutes.

To make cilantro cream sauce, combine all ingredients and mix well. Refrigerate until ready to serve.

Heat remaining 1 Tbsp oil over medium-high heat until the pan is very hot. Place fish in the pan and cook for 3 minutes without disturbing. Flip to the other side and cook for another 2-3 minutes. Remove to plate and season with salt. Let rest for a few minutes. Shred fish into bite size pieces.

Microwave tortillas until warm and pliable. Assemble tacos in tortillas with fish, cream sauce, and toppings.

serves 4-6