Speedy Shrimp and Spinach Salad

When it comes to cooking, everyone appreciates a meal which is easy to make... tasting especially good sometimes just becomes an added bonus. Throw in being healthy and you've got a keeper for sure! Even with a slice of whole wheat bread, this meal barely hits 200 calories, but with all the flavor and filling feeling it leaves you with, you wouldn't know it! And it take less than ten minutes to make!

Warm Shrimp and Spinach Salad
Source: Me! (Jessica)
Servings: 1 if served as main dish, 2 if served over pasta.

Ingredients:
1/2 tsp coconut oil
1/2 tsp minced garlic (or one clove fresh)
~15 grape tomatoes
~12 cooked, tail-off shrimp (mine is the 50-70 count from Costco)
~1 cup raw baby spinach
salt
pepper
lemon juice
balsamic vinegar
parmesan cheese

Directions:
In a skillet over medium heat melt coconut oil. Add garlic and saute until golden. Add shrimp and cover. Cut tomatoes in half and add to the skillet once the shrimp has (mostly) thawed. Salt and pepper to taste. Continue cooking covered for a couple minutes to allow tomatoes to slightly stew. Remove cover and continue cooking for another minute to allow some of the water to evaporate. Add spinach and toss with tomatoes, shrimp, and juices. Transfer to plate and drizzle with lemon juice and balsamic vinegar. Top with parmesan cheese and enjoy!

I LOVE shrimp. And pasta. And this dish.

Olive Garden Shrimp Scampi

source: olivegarden.com

Ingredients

• 1 1/2 lb medium fresh shrimp, shelled
• 2 T olive oil
• 1 medium onion, diced
• 1/2 c white wine (or 1/2 c chicken broth + tsp. apple cider vinegar)
• 3 cloves garlic, crushed
• 1 tsp. italian seasoning
• 1 pinch crushed red pepper
• 4 oz butter
• 1/2 lb angel hair pasta, cooked according to package directions
• Salt and pepper to taste
• 3 T fresh parsley, finely chopped
• Parmesan cheese

Directions

1. Heat oil in a saute pan. Add onion and sauté for 2 minutes. Add garlic and sauté for 1 minute; do not brown. Add butter, wine, red pepper, salt and pepper and reduce by half. Add Italian seasoning.
2. Add shrimp and cook 1-2 minutes until fully cooked.
3. Transfer pasta to plate and top with shrimp mixture, and Parmesan cheese.

 

Super easy but SUPER good

Super Simple Shrimp Tacos

source: clean and delicious

Ingredients

• 1 lb of frozen shrimp, defrosted, peeled, & deveined
• 6 oz fat free Greek yogurt
• ¼ c chopped cilantro
• 2 T fresh lime juice
• 1/4-1/2 tsp cayenne pepper
• ½ a head of cabbage, thinly sliced (about 5 cups)
• 8 corn tortillas
• 4 tsp extra virgin olive oil
• Salt and pepper to taste

Directions

1. Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside on a plate covered with a clean kitchen towel.
2. Mix yogurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside.
3. Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage.  Cook for about four minutes or until the cabbage is just barely wilted.  Season with salt and pepper and set aside.
4. Cut shrimp into thirds, so you have little bite size pieces.  Sauté in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done.  They cook up in just a few minutes… so be sure to watch them!
5. Build your taco!  Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce… enjoy!

A Thai Feast

Thai Pork
source: Suparn Lee
Ingredients:

• 9 pieces of pork
• 1 1/4 c sugar
• 1 T salt
• 1/2 tsp white pepper
• 2 cloves fresh garlic

Directions:

1. Season the pork and stack in a plastic bag to marinate over night. The juices will seep out of the pork while it sits.
2. Preheat oven to 250 degrees. (I know it seems low, just trust me!)
3. Cook uncovered for about one hour, or until cooked through. You want the juices to get all soaked up into the meat and turn into a type of glaze, so MAKE SURE you leave it uncovered. Believe me, it is BAD if you don't! :)

Chicken Masman
source: Suparn Lee
Ingredients:

• 4 lb. chicken
• 1/3 c masman curry paste (mae ploy brand is best)
• 1 T oil
• 1 can coconut milk
• 3 lb potatoes, chunked
• 1 c water
• 1 large onion, chunked
• 1/2 c peanuts
• 1/2 c sugar
• 1 T salt
• 1 1/2 T white wine vinegar

Directions:

1. Put oil in pan. Add curry paste to oil, stir thoroughly. 
2. Add chicken and fry up at about 400 degrees (med-high heat). Cover and allow to cook through, about an hour.
3. Add potatoes, coconut milk, water, onions, and peanuts. Let cook several minutes. 
4. Add sugar, salt, and vinegar. Cover, turn temp down to about 275 (low heat), and allow potatoes to cook through, about an hour.

Pad-Thai
source: Suparn Lee
Ingredients:

• 2-3 T. oil, separated
• 1/4 lb chicken or tofu
• 1/2 small red onion, sliced thinly
• 5 oz. rice noodles
• 1/4 c water
• 1/4 lb shrimp

Sauce

• 1/2 T vinegar
• 2 T fish sauce
• 1/2 T. lime juice
• 3 T sugar
• 1/2 T. brown sugar
• 1/2 tsp paprika
• dash cayenne

• 2 egg
• 1/3 c. peanuts, chopped
• 3 green onions, chopped

Directions:

1. Soak rice noodles in hot tap water as long as suggested on packaging (can range from 20 minutes - 2 hours).
2. Cook chicken or tofu in 1 T. oil. Pull out chicken/tofu, set aside.
3. Add onion to pan and saute until soft, approximately 5 minutes. Add more oil if needed. 
4. Add noodles to pan and cook until soft, about 5-10 minutes. 
5. While noodles are cooking mix together ingredients for sauce, set aside. Add the shrimp to the pan along with water and 1 T, stir together.
6. Add peanuts and sauce. Stir to blend and heat until shrimp is cooked through, it should have a nice pink color.
7. Push all ingredients to one side of the pan. Add the eggs to the pan and cook until well scrambled. Stir all ingredients together.
8. Add chicken/tofu back to pan. Add green onions. Cook a few mins more and enjoy!

Sweet Sticky Rice with Fresh Mango
source: Suparn Lee
Ingredients:

• 4 c cooked sticky rice
• 1 can coconut milk (chaokh brand is best)
• 1 1/2 c sugar
• 1 1/2 tsp salt
• 1/2 T vegetable oil
• fresh mango, sliced

Directions:

1. To cook sticky rice: put in very hot water and let sit for 2 hrs, then steam for 40 mins.
2. Put sticky rice in microwave 1 1/2 min if the rice is no longer hot when you begin the dessert.
3. Add coconut milk, sugar, salt, and veg oil, stir completely.
4. Let sit until all of the juices have been absorbed into the rice. About an hour or so.
5. Add sliced mango to sticky rice.

Spring Roll Sauce
source: Suparn Lee
Ingredients:

• 1/2 c sugar
• 2 T white wine vinegar
• 1 tsp salt
• 1 T water
• chili garlic sauce to taste

Directions:

1. Mix all ingredients except chili sauce and heat up in microwave for about 30 seconds. Add chili sauce.
   

Another Chinese Date!!

Chinese Lemon Pepper Shrimp

source: blogchef

Ingredients:

• 1 lb medium raw shrimp (peeled and deveined with tails removed)
• ½ c cornstarch
• 1 c vegetable oil
• 4 lemon slices
• 2 green onions (sliced)

Sauce

• 1 T vegetable oil
• 2 T fresh garlic (chopped)
• ½ tsp fresh ginger (minced)
• 1/3 c soy sauce
• ¾ c water
• 2 tsp cornstarch
• ¾ c dark brown sugar
• 2 tsp lemon juice
• 2 tsp course ground black pepper

Directions:

1. In a shaker bag or sealable plastic bowl coat the shrimp with ½ cup of cornstarch. Let the shrimp sit for about 5 minutes so that the cornstarch will adhere better. 
2. Heat 1 cup of vegetable oil in a wok (or large skillet) over medium heat. Add the shrimp to the wok and sauté for 3 to 4 minutes or until the shrimp are lightly browned and fully cooked. 
3. Remove from the wok with a slotted spoon and drain on paper towels. Dump out the oil.
4. Heat 1 tablespoon of oil in the wok over medium heat. Add garlic, ginger, and lemon slices and stir-fry for 15 seconds. 
5. Add soy sauce, and then dissolve 2 teaspoons of cornstarch in ¾ cup of cold water, and add to the wok. Add brown sugar, lemon juice, and black pepper. Bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat.
6. Toss the fried shrimp with the sauce and top with green onions.

Chicken Lo Mein

source: allrecipes

Ingredients:

• 1 T cornstarch
• 1 tsp ground ginger
• 1/4 c reduced-sodium soy sauce
• 2 T chicken broth
• 1 1/2 lb boneless, skinless chicken breasts, thinly sliced
• 1 tsp chicken bouillon granules
• 1/2 c hot water
• 6 oz uncooked linguine
• 1/2 lb fresh mushrooms, sliced
• 1/4 lb snow peas
• 1 large sweet red pepper, julienned
• 2 green onions, cut into 2 inch pieces
• 2 T canola oil, divided
• 2 tsp sesame oil

 Directions:

1. In a large bowl, combine the cornstarch, ginger, soy sauce and broth until smooth. Add chicken and stir to coat; set aside.
2. In a small bowl, dissolve bouillon granules in hot water; set aside. 
3. Cook linguine according to package directions.
4. In a large nonstick skillet or wok, stir-fry mushrooms, snow peas, red pepper and green onions in 1 tablespoon canola oil for 3-5 minutes or until crisp-tender. Remove with a slotted spoon and set aside. 
5. In the same skillet, stir-fry chicken mixture in remaining canola oil for 2-3 minutes or until chicken is no longer pink. Stir in dissolved bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. 
6. Return vegetables to skillet. Drain linguine; add sesame oil and linguine to skillet. Toss to coat. Cook 1-2 minutes longer or until heated through. 

Tempura Vegetables

source: Food Network 

Ingredients:

• Vegetable oil
• Zucchini, sliced into 1/2-inch slices
• Broccoli florets
• Flour
• Carrots, 1/4-inch dice 
• Onion, Sliced into big chunks

batter

• 1 c of flour
• 1T cornstarch
• 1 1/2 c seltzer water
• Salt

dipping sauce

• 2 scallions, sliced
• 2 T rice wine vinegar
• 1/2 c soy sauce
• 1 T fresh ginger, grated

Directions:

1. For batter. simply combine all ingredients.
2. Heat oil to 375 degrees in electric fryer or in a large, deep heavy pan on stove top. Roll vegetables in flour and shake off excess. Dip vegetables into batter and carefully place in oil to fry. 
3. Remove from oil when golden brown. Place on paper towels to drain. Serve with dipping sauce. 
4. For dipping sauce, simply combine all ingredients and stir well.

These may be quick to make, but they. are. INCREDIBLE.

Seafood Tacos
source: Brent Bird
Ingredients:

• 1 lb. bag salad shrimp
• 2 (8 oz.) pkg. of Imitation Seafood and Crab, chopped
• 1 red pepper, finely chopped
• 4 green onions, chopped
• ½ bunch of cilantro, chopped
• Juice of 1 lemon
• Juice of 2 limes
• Salt & pepper
• Hot sauce (I like Valentina Salsa Picante)
• Crispy corn tostada shells
• Farmer’s Cheese (Cotija) or Feta, crumbled
• Sour cream

Directions:

1. In a large bowl, gently mix the shrimp, crab, pepper, onion, and cilantro. Pour juices over the top and stir. 
2. Add salt, pepper and hot sauce to taste. 
3. Serve on tostada shells with cheese, sour cream and more hot sauce.

Happy Cinco de Mayo!! :)

Sometimes I have a major Chinese Food craving...

Chinese Shrimp with Broccoli
Inspiration:  Blogchef
Ingredients:

• 2lbs shrimp, peeled and deveined
• ½ c broccoli, chopped
• 1 large head broccoli, sliced into florets
• ¼ c water chestnuts, chopped

sauce

• 1/4 c soy sauce
• ½ c chicken broth
• 1/3 c rice wine
• 3 ½ Tbsp sugar
• 2 tsp brown sugar
• 1 Tbsp sesame oil
• ¼ tsp white pepper
• 2 Tbsp vegetable oil
• 1 Tbsp fresh garlic, minced
• 1 Tbsp fresh ginger, minced
• 2 tsp cornstarch
• ¼ cup water

Directions:

1. In a bowl combine soy sauce, chicken broth, rice wine, sugar, sesame oil and white pepper. Dissolve cornstarch in ¼ cup of water.
   
2. Heat a wok or frying pan over medium high heat. Add vegetable oil. Add broccoli and stir-fry for 2-3 minutes or until it has reached your desired tenderness. Remove from the pan and set aside. Add a little more oil if needed. Add garlic and ginger. Stir-fry for 15 seconds. Add shrimp and stir fry for 1 minute.
   
3. Add sauce mixture to the wok and bring to a boil, cook for 1 minute. Add the cornstarch and water mixture and cook while stirring until the sauce thickens. At this point the shrimp should have turned pink and be fully cooked. Be careful not to overcook the shrimp. Add broccoli florets back into the wok, mix well. Remove from heat and serve.

 

Sooooooooo Good!

Lemon Pepper Shrimp

Ingredients:

• 1 (8 ounce) package linguini
• 1 tablespoon olive oil
• 6 garlic cloves, minced 
• ½ cup chicken broth
• ¼ cup white wine (We used chicken broth instead, + a dash of apple juice)
• 1 lemon, juiced 
• ½ teaspoon lemon zest
• salt to taste
• 2 teaspoon freshly ground black pepper
• 1lb fresh shrimp, peeled and deveined
• ¼ cup butter
• 3 tablespoons fresh parsley, chopped 
• 1 tablespoon fresh basil, chopped

Directions:

1. Cook pasta according to package directions. Drain and set aside. 
2. Heat oil in a large sauce pan over medium heat. Add garlic and sauté for 30 seconds. 
3. Add chicken broth, white wine, lemon juice, lemon zest, salt, and pepper. Reduce heat and simmer until the liquid has reduced by about ½.
4. Mix in shrimp, butter, parsley and basil into the saucepan. Cook for 2 to 3 minutes until the shrimp are opaque.
5. Stir in the cooked linguini and continue cooking for 2 minutes, until well coated. 

We found this recipe at our favorite blog as usual! :)

Chinese Date!!

Okay, so these recipes are all really big. Russ and I had a ton of leftovers. So please think ahead before trying any of these, you will want to shrink them by quite a bit. I could do it for you but in all honesty, I have no desire to :). REALLY good though.

Crag Rangoon

Ingredients:

• 12 ounces of cream cheese (at room temperature)
• 50 wan ton wrappers
• 1 cup imitation crab meat (or canned)
• 2 green onions (minced)
• ¼ teaspoon garlic powder
• ½ teaspoon soy sauce
• 1 egg (beaten)
• oil (for frying)

Directions:

1. In a bowl cream the cream cheese, soy sauce, green onions and garlic powder. Stir in the crab meat (if using imitation crab it should be chopped into pieces).
2. In a separate bowl beat 1 egg. Lay out a wanton wrapper so it forms a diamond shape and place 1 teaspoon of filling just below the center of each wrapper.
3. Brush the opposite corners of the wanton wrapper with the egg mixture. Fold over the edges of the wrapper to form a triangle and seal tightly.
4. Deep fry the rangoons in batches at 375 degrees for 2-3 minutes or until golden brown.

Sesame Chicken

Ingredients:

• 2 large boneless skinless chicken breasts
• 2 tablespoons raw sesame seeds
• 2 green onions (sliced)

Marinade-

• 1 teaspoon chicken base
• ¼ teaspoon salt
• ½ teaspoon sesame oil
• ground white pepper (to taste)
• ¼ teaspoon sugar
• 1 tablespoon white grape juice

Batter-

• ½ cup all purpose flour
• 1 teaspoon baking powder
• 1 egg (beaten)
• ½ cup water (or as much as needed to make batter smooth)
• 3 tablespoons cornstarch
• salt (to taste)
• 1 tablespoon vegetable oil

Sauce-

• 3 tablespoons honey
• 2 tablespoons sugar
• Salt (to taste)
• 2 tablespoons ketchup
• 1 tablespoon white distilled vinegar
• a sprinkle of ground black pepper

 Directions:

1. Cut chicken breasts into 1” chunks and in a glass bowl combine all of the marinade ingredients and mix well. Add the chicken and coat evenly. Cover and marinade for 30 minutes in the refrigerator.
2. Meanwhile, in separate bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.
3. Using a fork or tongs remove the pieces of chicken from the marinade and dip them into the batter to coat evenly (one by one). Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels. (or you can fry in hot oil at about 325 degrees in your wok for about 3-4 minutes or until golden brown
4. In your wok combine the sauce ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens.
5. In the wok or in a serving dish coat chicken with the sauce and garnish with sliced scallions and sesame seeds.

Fried Rice

Ingredients:

• 5 cups cooked leftover white rice (that’s at least 1 day old)
• 1 medium onion (diced)
• 6 cloves garlic (minced)
• 2 eggs (beaten)
• 1 cup frozen peas and carrots (thawed)
• ½ tablespoon tumeric
• Soy sauce (to serve)
• 2 tablespoons oil (for frying)

Directions:

1. Add a little bit of oil or cooking spray to a heated frying pan. Add beaten eggs and scramble until fully cooked. Remove from heat and set aside.
2. Heat a frying pan and add oil. Add garlic, onion, and peas and carrots. Stir fry until vegetables have reached your desired tenderness. Add rice and stir fry for 2 minutes. Add turmeric and eggs. Mix well.
3. Serve with soy sauce.

Honey Walnut Shrimp

Ingredients:

• 1lb large shrimp (peeled and deveined, with tails removed)
• 1 cup water
• 2/3 cup white sugar
• ½ cup walnuts
• 4 egg whites
• 2/3 cup cornstarch
• ¼ cup mayonnaise
• 2 tablespoons honey
• 1 tablespoon canned sweetened condensed milk
• 1 cup oil (for frying) 

Directions:

1. In a small sauce pan mix water and sugar. Bring to a boil and add the walnuts. Boil for 2 minutes, drain and place on a baking sheet to dry.
2. Meanwhile, beat egg whites in a medium bowl until foamy. Stir in cornstarch until it becomes somewhat thick. Dip shrimp into the batter. Heat oil in a deep fryer and fry shrimp in batches in oil until golden brown (about 5 minutes). Drain on paper towels.
3. In a serving bowl, mix mayonnaise, honey and sweetened condensed milk. Add shrimp and toss to coat with the sauce. Add walnuts and serve.

To find these and many more DELICIOUS recipes just go here.