cilantro lime shrimp
If you ask the hubby what his favorite food is, without hesitation his answer will be “shrimp.” Every shrimp dish I’ve ever made for him has been a winner in his book, because in his mind, there are no “bad” shrimp dishes. I happen to think he’s right! I love to cook shrimp dishes because they’re easily and quickly defrosted from their frozen state, cooked for a few minutes, and they’re ready to eat. They literally go from freezer to plate in 20 minutes, something I can never say about any kind of meat!
I’ve recently found some recipes where the shimp are roasted instead of sautéed, and I LOVE this idea. Throw the defrosted shrimp in a baking dish with some sweet or savory ingredients, pop it in the oven for 15 minutes (max) and dinner is D-O-N-E. No more flipping each individual shrimp or watching them to make sure they’re not overdone. Roasting shrimp in the oven takes all the guesswork out of the process, it’s completely foolproof, and it’s my new favorite way to cook shrimp. Keep reading for a few roasted shrimp recipes from some of my favorite food blogs out there! Continue reading
Well, we’re back from vacation, back at work, and slowly getting back into the swing of things. After eight days of eating every meal out, including all sorts of decadent dishes (everything from fried conch to chili relleno to seafood alfredo), I thought I’d WANT to cook up some healthy meals. Maybe I wasn’t that ambitious after coming home from my first long day back at work…I didn’t want to deal with anything fancy, so this one-pot meal sticks with my theme of quick and easy weeknight meals for sure.
Sweet shrimp are sautéed with garlic and shallots and asparagus is thrown in at the end because, well, we all need to eat more veggies! The white wine and lemon really make the “scampi” in this dish…not the usual pounds of butter, and this is so perfect served over zucchini noodles, pasta or rice. This dish was such a hit that the hubby was still talking about it the next day! As I was eating breakfast he casually said, “you know, the shrimp for dinner last night was one of the best dishes you’ve made!” I love when that happens…and I guess we’ll be eating it again soon!
I don’t know about you, but this winter felt like the longest winter EVER. We had so much snow, ice, and sleet that I definitely got my money’s worth from my snow boot purchase. Since our escape to a warm climate for vacation is months away, I knew I had to do something drastic. I know what you’re thinking…coconut shrimp is traditionally slathered in butter and fried in oil, and there’s a reason we only eat it when we’re on vacation. You’ll be happy to know that this lighter version requires no butter and no frying (because baking is totally the ‘new’ frying!) and the end result is insanely sweet and tropical-tasting shrimp that could stand up against any coconut shrimp served in the Caribbean. Clocking in under 300 calories per serving, this dish is light, delicious, and super quick to make — 25 minutes and you’re good to go…perfect for a busy weeknight.
Pair the coconut-crusted shrimp with a fruity dipping sauce and you have a winning combination that the entire family will love! I had a bottle of fig preserves in the fridge just waiting to be finished, so I whipped up a fig dipping sauce but any flavor of jam would work with this recipe. My apricot-mustard glaze would also be delicious as a sauce. The hubby couldn’t get enough of this dish and if he has any say in our menu planning, this one will be on rotation in our house…until we order the real deal in the Caribbean!