Shrimp
I can’t even begin to tell you how delicious this dish is not to mention how quick it comes together. The coconut brings a sweetness to the dish and the spice comes from the sriracha. This is one of my favorite dinners I have made lately! I served this over cooked rice. The shrimp and sauce literally come together in about 20 minutes so this makes a great week night dinner but I have to say it’s special enough for company too!
INGREDIENTS
1 Tablespoon olive oil
1 pound medium shrimp-peeled, deveined and tails off
Salt
Pepper
1 can coconut milk
Juice of 1/2 a lime
1 Tablespoon of sriracha
Chopped cilantro for garnish
Cooked rice for serving
DIRECTIONS
In a large skillet over medium heat, heat oil. Add shrimp and seasoning with salt and pepper.
Cook until the shrimp turn pink. About 2 minutes per side.
Add the coconut milk to the pan along with the lime juice. Stir to combine. Add the sriracha and stir again. Reduce heat to low and simmer five minutes.
Garnish with chopped cilantro and serve over cooked rice
Enjoy!
I found this recipe at Delish
This recipe was another instant favorite. Lots of flavor with all of the Cajun seasonings, both the rice and shrimp have warm flavor with a little punch of heat too. I made my Cajun seasonings as listed below but you can certainly buy the seasoning already made in the spice aisle of the store to make the recipe even easier.
Robby has requested this recipe stay in our regular dinner rotation so that says it all!
INGREDIENTS
1 1/3 cups uncooked long grain white rice
2 2/3 cup chicken broth
1 pound large peeled, deveined and tail off shrimp
4 Tablespoons melted butter, divided (I used earth’s Balance)
1 teaspoon minced garlic
CAJUN SEASONING
1 1/2 teaspoons paprika
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon crushed red peppers
DIRECTIONS
Mix together all of the ingredients for the cajun seasoning.
Melt 2 Tablespoons of butter in a large skillet over medium heat, stir in garlic, half of the Cajun seasoning and the rice. Mix to combine.
Stir in the chicken broth and bring to a boil, reduce heat to a simmer and cover. Cook for 15 minutes, stirring once or twice in the minute time frame.
While the rice is cooking prepare the shrimp by stirring together The remaining 2 Tablespoons of melted butter and Cajun seasoning, pour over the shrimp and toss to coat. Stir the shrimp into the rice then cover and cook until shrimp is pink and opaque.
Serve warm.
Enjoy!
This was delicious! We devoured this dish. I absolutely loved the fresh pineapple salsa. The original recipe called for 3/4 cup black beans that are rinsed and drained. I left that out as not everyone in my family can have beans.
INGREDIENTS
- 1 1/2 cups uncooked basmati rice
- 3/4 cup canned black beans, rinsed and drained-optional
- 2 teaspoons canola oil
- 1/2 cup finely chopped onion
- 1 1/2 cups unsweetened pineapple juice
- 1/2 cup packed brown sugar
- 1 Tablespoon sriracha chili sauce
- 3 cups cubed fresh pineapple
- 1/4 cup diced red onion
- 1 medium sweet red pepper, diced
- 1 cup chopped fresh cilantro-I left out
- 2 Tablespoons lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 pounds peeled and deveined shrimp
DIRECTIONS
Cook rice according to package instructions, stir in beans. Cover and keep warm.
While rice cooks, heat oil in a large skillet over medium-high heat. Sauté onion until tender, 3-4 minutes. Stir in pineapple juice, brown sugar and chili sauce, bring to a boil. Cook uncovered on high until the liquid is reduced to a 1/2 cup, 10-12 minutes.
For the salsa, toss pineapple with red pepper, cilantro, red onion, lime juice, salt, and pepper.
Once the sauce has reduced, stir in the shrimp and return to boil. Reduce heat and simmer uncovered until shrimp turns pink. 2-3 minutes. Serve warm with rice and salsa.
Enjoy!
We love Thai food and one of the dishes my husband gets most often is Pad Thai. I don’t cook many Thai dishes but decided to give Shrimp Pad Thai a try and I’m so glad I did. It was so easy and we really love the sauce in this recipe. This is great for a busy week night dish as it comes together very fast once the noodles have soaked.
INGREDIENTS
- 8 Oz. Rice noodles
- 3 Tablespoons garlic infused olive oil
- 1 pound uncooked medium or large shrimp, peeled and deveined
- 1 red bell pepper, sliced into strips
- 1/4 cup fish sauce
- 1/4 cup white sugar
- 2 Tablespoons rice vinegar
- 1 Tablespoon ground paprika
- 1 large egg, beaten
- 2 teaspoons reduced sodium soy sauce
- 2 scallions, sliced
- 1 cup fresh bean sprouts
Soak the rice noodles in cold water for 40 minutes. The noodles will soften but will still be firm to the touch. They will continue to cook and soften when added to the hot skillet. After 30 minutes drain and set aside.
Heat a large skillet over medium-high heat. Add oil and shrimp. Stir fry for about 3 minutes, add noodles and bell pepper slices and continue to cook until noodles are translucent, about 5 more minutes.
Add fish sauce, sugar, vinegar and paprika. Stir until well mixed. Create a well by pushing the noodle mixture to the sides of the skillet. Add the beaten egg into the well and let cook until the egg just starts to set then stir the cooked egg into the rest of the noodle mixture. Add soy sauce, scallions and bean sprouts stir to mix. Serve warm.
Enjoy!
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