Category: seafood

Coconut Shrimp with Apricot Dipping Sauce

I’m a sucker for coconut shrimp. Slightly salty, but sweet. Chewy with a crunchy outside. It’s just so freaking delicious. When I made this recipe, I couldn’t stop saying “These are soooo good!” to my husband. I think it was driving him a little crazy but I couldn’t help it. They were soooo good!

I found the recipe at SkinnyTaste so it’s way healthier than what you’ll find in a restaurant.  The only thing I changed was that I left the crushed red pepper out of the dipping sauce because I’m a wimp when it comes to spice/heat.

coconut shrimp

Coconut Shrimp with Apricot Dipping Sauce

Recipe by SkinnyTaste

Ingredients

  • 1 lb large raw shrimp, peeled and deviened
  • heaping 1/2 cup shredded sweetened coconut
  • heaping 1/2 cup panko crumbs
  • 2 Tbsp all purpose flour
  • 1 large egg
  • pinch salt
  • non-stick spray
  • 1/2 cup apricot preserves
  • 1 Tbsp rice wine vinegar

Instructions

  1. Preheat oven to 425°. Cover a baking sheet with aluminum foil (to save on cleanup later), and place a wire rack on top. Spray the wire rack with cooking spray.
  2. Combine coconut flakes, panko crumbs and salt in a bowl. Place the flour in a small dish. Whiskthe egg in yet another bowl.
  3. Sprinkle shrimp lightly with salt. Dip the shrimp in the flour, then into the egg, then in the coconut crumb mixture.
  4. Lay shrimp on the wire rack then spray the top of the shrimp with more cooking spray. Bake on the middle rack for about 15 minutes or until cooked though.
  5. While the shrimp is cooking, combine the apricot preserves and rice wine vinegar in a ramekin and set aside.
  6. Remove from oven and serve with dipping sauce.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.alittlenosh.net/2014/02/coconut-shrimp-apricot-dipping-sauce/

For more great shrimp recipes, follow my Seafood board on Pinterest!

Super Quick Shrimp and Broccoli Stirfry

Had I not bought shell-on shrimp that I had to peel and devein, this may have gone down in history as the quickest, easiest dinner ever.

stirfry

The basic gist is that you cook the shrimp (which takes just a minute or two), add some of that bagged broccoli slaw you get in the produce section, and then some prepared teriyaki sauce. Here are some specifics, if you really need them:

Super Quick Shrimp and Broccoli Stirfry

Ingredients

  • 1 lb shrimp, peeled and deveined
  • 1 bag broccoli slaw
  • 2 Tbsp teriyaki sauce
  • Oil or cooking spray

Instructions

  1. Heat a large pan over medium- to medium-high heat. Add about 1 Tbsp oil, or spray with cooking spray. Add the shrimp and cook until pink, which takes about a minute or two.
  2. Remove the shrimp to a plate, and add the broccoli slaw to the pan. Cook for 3-4 minutes until the slaw starts to lose its firmness.
  3. Add the shrimp and teriyaki sauce to the pan and mix around so everything gets a hit of teriyaki.
  4. Serve plain or over rice.
  5. **You can also add whatever odds and ends of veggies you have in the fridge. I added some red bell pepper just to use it up.**
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.alittlenosh.net/2014/01/super-quick-shrimp-broccoli-stirfry/

Shrimp, Bacon and Corn Pasta

The other day I was watching the Cooking Channel show, Extra Virgin. It stars Debi Mazar and her Italian husband, Gabriele.  This past week they made this pasta dish that sounded really simple, but really tasty.  It had bacon, corn and tomatoes tossed with pasta.

Our CSA this week had beautiful tomatoes and some ears of corn, so I was already mostly there.  I couldn’t find the actual recipe online, so I improvised, making it how I remembered it, and then adding shrimp to add protein…and yumminess.  And I had to make my usual adjustments:  whole wheat pasta and turkey bacon instead of the regular stuff.

This one was a definite hit.  Chris and I both LOVED it though, admittedly, the little dude wasn’t a fan.  I inhaled the leftovers for lunch today.

shrimp pasta

Shrimp, Bacon and Corn Pasta

Ingredients

  • 6 slices turkey bacon, cooked and chopped
  • 3/4 lb shrimp, peeled and deveined
  • 2 medium tomatoes, chopped
  • 1/2 cup corn
  • 1/2 box whole wheat pasta shells (or other small pasta)
  • 2 Tbsp olive oil
  • 1 tsp minced garlic
  • Salt and pepper, to taste

Instructions

  1. Cook pasta according to package directions. Set aside.
  2. In a large saucepan, heat olive oil over medium-high heat. Cook shrimp until just pink, and then remove to a bowl.
  3. Add tomatoes and garlic to the same large saucepan (that should still have the shrimp juices) and cook for 3-5 minutes, until tomatoes start to break down. Add corn and pasta and cook until heated through.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.alittlenosh.net/2012/08/shrimp-bacon-corn-pasta/

Protein-Packed Very Veggie Tuna Salad


Growing up, tuna salad was a can of tuna mixed with mayo.  That’s it.  Maybe if my mom was feeling crazy, she’d put a little grated onion or diced celery in there, but that was rare.  So when my husband made tuna salad for me for the first time, I was AGHAST at how involved it was.  Carrots, celery, eggs, and…RELISH???  I’d never even tasted relish before.  But then I tried it, and I was hooked.  He makes a mean tuna salad.

I’ve tweaked his recipe slightly over the years to make it a little more healthful, but it’s still just as delicious as always.  Please forgive the slightly blurry photo.

Here’s how I make it.

Protein-Packed Very Veggie Tuna Salad

Ingredients:

  • 1/4 cup diced carrots
  • 1/4 cup diced celery
  • 2 5-oz cans solid white tuna in water, drained and flaked
  • 2 Tbsp mayonnaise
  • 1/4 cup fat-free plain Greek yogurt
  • 1/4 cup sweet relish
  • 1 hard-boiled egg + 1 hard-boiled egg white (2 eggs; discard one of the yolks)
  • salt and pepper, to taste
Directions:
  1. Combine everything into a large bowl and mix well.

So complicated, right?  Enjoy!

You can find this recipe and many more at these parties.
If you like this post, please consider subscribing to my RSS feed.

Like this post? Please click on over and leave a comment. It would make my day!

Garlic Dill Salmon

I use recipes for almost everything I make.  I’m a slave to a written list of ingredients and directions and get nervous about straying too far from what the recipe tells me.  Of course there are some things I just make on the fly (chili and meatloaf come to mind…I never make them the same way twice) but for the most part I have a printed out recipe that I follow.

Not this time!  I bought some wild-caught salmon on clearance a month or so ago and had it sitting in the freezer.  I defrosted it the other day and was trying to figure out how I wanted to make it.  It’s not a cheap piece of salmon so I wanted something great.  I remembered seeing someone pinned a recipe for Garlic Dill Salmon and I decided that’s what I wanted to do.

Instead of hopping on to Pinterest to find that recipe, I just played it by ear.  I sprinkled the salmon with salt and dried dill, and then spread some minced garlic on top (the stuff from a jar).  I was nervous about how it would taste since I’d never had wild salmon (as opposed to farm-raised) before.  I wasn’t sure if it would be strong tasting, or just different.  My fears were unfounded.  The salmon was DELICIOUS.  It has flavor, but wasn’t fishy like salmon can sometimes be.  It was really wonderful and I’m so happy I kept the flavors simple and didn’t hide it under a sticky sweet sauce like I was tempted to do.  I’m a wild-caught convert.

I don’t have exact measurements, so the below is an approximation.  Season it the way you’d like it.  A little less dill, more garlic, etc.

Garlic Dill Salmon


Ingredients:

  • 1 lb wild-caught salmon, cut into 4 fillets
  • 1 Tbsp dried dill
  • 1 tsp salt
  • 2 Tbsp bottled minced garlic
  • cooking spray
Directions:
  1. Preheat oven to 450 degrees.  Spray a baking pan with nonstick spray.
  2. Sprinkle salt and dill over salmon fillets, and spoon minced garlic over each piece, spreading it with the back of a spoon.
  3. Place salmon in baking pan skin side down and bake for 10-12 minutes, or until salmon is cooked the way you like it.  I prefer mine more well-done so you may need to bake for less time.

You can find this recipe and many more at these parties

Like this post? Please click on over and leave a comment. It would make my day!