shrimp

Shrimp Scampi Pasta

Fresh tomatoes, garlic and basil bring summertime flavors to a classic dinner of Shrimp Scampi Pasta.

Fresh tomatoes, garlic and basil. Three ingredients that magically transform into very special recipes when a few simple additions are made. Add toasted bread and you have Bruschetta. Add mozzarella and you’ve just made a classic caprese. This recipe for shrimp scampi pasta takes those simple, classic flavors and with a twirl of a fork wrapped around slinky angel hair pasta puts the fresh taste of summer smack dab on your dinner table.

When the summer temps hit 95 degrees and up, as they do from July through August since I live in the desert mountains of the West, you won’t usually find me in the kitchen cooking over a hot pot on the stove. I’m much more of a grill girl when it comes down to dinnertime in the summertime.

Correction: I’m much more of a watching my guy grill when it comes to dinnertime. That’s why if we’re having shrimp, it’s usually been seasoned and skewered and lit up on the charcoals. But a summer of grilling isn’t always what I’m craving when I’m chilling.

The essence of summer was what I was craving when I saw shrimp at the grocery store and had a bunch of ripe tomatoes on my counter. Toss in some fresh chopped garlic, a handful of basil from the garden and I was on my way to a summer dinner wonderland.

I made this with low-carb pasta, which requires less time to cook than traditional pasta, making it an even quicker cook than usual. Getting me out of the kitchen and back to summertime chilling.continue to the recipe… about Shrimp Scampi Pasta

Shrimp In Thai Coconut Sauce

Coconut milk flavored with peanut butter makes a classic Thai-inspired, creamy sauce. When tossed with shrimp and bell peppers, it makes for an easy dinner!

I feel that I’ve led you astray. That I didn’t deliver. That I was just a being a big tease.

Actually, there were a plethora of you who said that’s exactly what I was, when you e-mailed me in droves asking where the recipe was for the photo of this dish in my Friday Faves without sharing the recipe.

You’re right. I owe you this coconut curry shrimp recipe. And I’m delivering it in two different versions, one that was the original from a cereal cooking challenge I was part of and the other version minus the cereal for those of you looking for a simpler version.

This recipe was my divine inspiration when I was put on the spot for a cooking challenge at General Mills HQ. We were tasked to create recipes using a General Mills cereal, ANY cereal. And that’s a lot of cereals!

I channeled my main man in the kitchen (my husband) and used Reese’s Puffs to create a Thai flavored version by grinding the Reese’s Puffs and coating the shrimp in them then cooking for a peanut-y crust.

To recreate the recipe, I went to the store to buy the cereal and came home with…Cocoa Puffs, not Reese’s Puffs. So, instead of making yet another trip to the store, I’m giving you the stripped down version as well, minus the Reese’s Puffs coating.

What’s in This Coconut Curry Shrimp?

Here’s what you’ll need to make my take on Thai shrimp curry:

Jumbo shrimp
Vegetable oil
Garlic
Kosher salt
Red chili flakes
Onion
Bell pepper
Coconut milk
Fish sauce
Peanut butter
Lime juice
Ground ginger
Brown sugar
Basil
Cilantro
Green onion

How to Make Coconut Curry Shrimp

First up, you’ll need to peel and devein the shrimp. Then, toss the shrimp with a little oil, garlic, kosher salt and red chili flakes. Let the shrimp marinate for 10 minutes.

Cook the onion and peppers in a hot skillet until softened, then transfer them to a bowl. Working in batches, cook the shrimp in the skillet and then place in a separate bowl.

Next, make the coconut shrimp sauce. The creamy sauce is amped up by combining coconut milk with salty fish sauce and lime juice, plus peanut butter, brown sugar, and ground ginger. Don’t be afraid of fish sauce. It sounds odd but lends a distinctly Thai flavor to the dish. My husband read somewhere Red Boat is a highly rated fish sauce, and is 100% natural, so it’s the one we buy now.

Add the cooked onion and peppers back into the skillet and pour in coconut milk mixture. Bring to a boil then reduce to simmer and cook until reduced by half. Add the shrimp to the skillet with the basil and cilantro and toss to coat.

When serving this coconut curry shrimp, for me it’s all about the garnish. Cilantro leaves, fresh basil, sliced red jalapeño, chopped green onion and a squeeze of lime simply enhances this dish in my opinion. And if you’re using the Reese’s Puffs, a few tablespoons of crushed puffs adds a peanut buttery crunch.

Can I Add in Extra Veggies?

Of course! Feel free to swap out one of the bell peppers for another favorite veggie.

What Type of Coconut Milk Should I Use?

You should used canned unsweetened, full-fat coconut milk.

How to Make Coconut Milk Shrimp with Cereal

If you’d like to try the version with the cereal crusted shrimp, simply grind 1 cup of Reese’s Puffs in a food processor. After allowing the shrimp to marinate for about 15 minutes, roll the shrimp in the crushed cereal and sauté in the skillet.

You will need to wipe the pan out after each batch and may need a little extra oil as well.

It’s a pretty tasty crunch, if I do say so myself. (Pat on back…)

Tips for Making Coconut Curry Shrimp

PLEASE TAKE NOTE! There have been some comments that the dish is too salty. I believe this is from using a lesser quality fish sauce, which will lend a saltier taste. Please use a high quality fish sauce like the one I recommend, or add just 4 tablespoons of sauce and then taste it, and add more to your liking.

You can use fresh or dried ginger in this dish. I’ve used both. If using fresh, use 1 1/2 tablespoons minced ginger and cook it with the peppers and onions and omit the dried ginger from the coconut milk mixture.

I always use Key West Pink Shrimp in my shrimp dishes. In my opinion, they’re sweeter and more flavorful than striped or tiger shrimp that are typically farmed. I find the wild caught Key West Shrimps in the freezer section at my local Kroger (under the Private Selection brand).

I like to leave the tails on this dish for presentation sake, but if you want to, feel free to remove the tails from the get go.

I serve this dish over brown rice for another layer of nutty flavor. If you’re a white rice kinda eater, go for it. Cellophane or rice noodles would be really good underneath too, or spiralize a few zucchini noodles to keep the veg-love flowing.

More Thai-Inspired Recipes You’ll Love

If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.

3.78 from 165 votes

Shrimp In Thai Coconut Sauce

Coconut milk flavored with peanut butter makes a classic Thai-inspired, creamy sauce. When tossed with shrimp and bell peppers, it makes for an easy dinner!

Course Main Course

Cuisine Thai

Keyword shrimp

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Calories 429 kcal

Ingredients

1 pound jumbo shrimp shell and tail on
4 tablespoons vegetable oil divided
2 gloves garlic minced or pressed
1/4 teaspoon kosher salt
1/4 teaspoon red chili flakes
1/2 onion peeled and sliced
1/2 red bell pepper seeded and sliced
1/2 orange bell pepper seeded and sliced
1/2 yellow bell pepper seeded and sliced
1 cup coconut milk
4-6 tablespoons high quality fish sauce start with 4 tablespoons and add more to taste
2 tablespoons peanut butter
2 tablespoons lime juice about 1/2 large lime, juiced
1 tablespoon brown sugar
2 teaspoons ground ginger
2 tablespoons basil leaves chopped
2 tablespoons cilantro chopped
1 green onion chopped
Red jalapeno pepper thinly sliced (optional)

Instructions

Peel and devein shrimp, leaving tails on. Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinate for 10 minutes.
Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl.
Add 1 tablespoon of oil to the skillet and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.
In another bowl or 4-cup measuring cup mix the coconut milk, fish sauce, peanut butter, lime juice, brown sugar and ground ginger and stir well.
Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes.
Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.

Nutrition Facts

Shrimp In Thai Coconut Sauce

Amount Per Serving

Calories 429 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 23g144%

Cholesterol 286mg95%

Sodium 1076mg47%

Potassium 395mg11%

Carbohydrates 12g4%

Fiber 2g8%

Sugar 6g7%

Protein 27g54%

Vitamin A 1094IU22%

Vitamin C 74mg90%

Calcium 181mg18%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

More Easy Shrimp Recipes to Try

Thanks for stopping by and checking out the recipe. I hope it inspires you to get in the kitchen and cook something good.

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Grilled Shrimp Vietnamese Spring Rolls

Filled with herbs, veggies, and grilled shrimp, these fresh shrimp spring rolls take some patience to assemble, but they’re so flavorful!

One of the things I’ve read in self-help business books, absorbed from my favorite podcasts and basically just learned along the way of life is that the most successful people are the ones who delegate.

Delegation = Getting Shit Done.

Once upon a time I fancied myself a great delegator. I could look at a situation, see the vision of what needed to get done, figure out the most efficient path to achieve it and direct the peeps in my camp to go forth and prosper. But lately, I feel like I’ve lost my knack in finding the track. And it’s left me feeling a little defeated and floundering like a fish out of water.

That said, my husband will still say I’m bossy. I prefer to call it delegating to others by educating them in my view of efficiencies. Okay, I admit it, I’m a nag. So why is it so hard to let others help? To not just do it all yourself? To share those details you’ve learned in the school of hard knocks? Hey, it’s okay to stop being the martyr!

One of the best and worst parts of working as a solopreneur behind the curtain of a 27-inch HD computer screen is exactly that: you work by yourself. You do the drudge work, you own the good with the bad.

But you can also find yourself reverting to that 6-year-old who has to learn how to share—all over again. Because when you share, good things happen.continue to the recipe… about Grilled Shrimp Vietnamese Spring Rolls

Ina Garten’s Easy Cioppino Recipe

You don’t have to be a chef to make this recipe for the Barefoot Contessa’s authentic cioppino, a tomato-based seafood stew loaded with shrimp, cod, mussels, and clams for a healthy soup and surprisingly easy dinner that goes from fridge to table in just about an hour.

Fun fact. Back in the day I worked as a server (we called ourselves waitresses then) in the best seafood restaurant is Salt Lake City. It was the summer after graduating college and I was saving money for a trip to Europe. It was the most fun I’ve ever had at a job, and even better, it’s where I met my husband.

I was a good waitress. Most of the time. But there was that one time I definitely was not, that dinner service I was carrying a tray loaded with three iron serving skillets atop china plates filled with hot-as-hell cioppino to be served to my table that was up the stairs and around that always tough-to-navigate corner.

As I rounded the corner, I felt it happening. The heavy platters saddled with those steamy pots of Italian fisherman’s stew slowly began to slide. I braced myself and tried to rebalance. It didn’t work. The platters of cioppino slid off the china plates. And then off the tray. And then directly into the lap of my hungry customer. It was a waterfall of tomato stew. My customer had been totally cioppinoed.

That poor guy was not one bit happy about it. But then who would be? And yes, his dry cleaning bill came out of my check.

Luckily that whole nightmare of an experience didn’t tarnish my love for cioppino. In fact, it inspired me to learn to make it at home. Safely at home.continue to the recipe… about Ina Garten’s Easy Cioppino Recipe

Easy Shrimp Cocktail

This shrimp cocktail platter with my favorite 5-ingredient homemade cocktail sauce is one of my secrets for an quick and easy appetizer to throw together on the fly.

This recipe is brought to you by Kroger

One of my favorite memories of going to Las Vegas and hitting the casinos wasn’t gambling, showgirls, or watching the synchronized fountains become performers all upon themselves. Nope. My Las Vegas goal was always to find at least one old school casino $1 shrimp cocktail to snack and savor. Today’s Las Vegas makes them harder to find, but that doesn’t mean I am willing to go without.

Those vacation shrimp cocktails are the inspiration for one of my favorite easy appetizers that fits any season and every appetite. They also make a healthy, low-fat snack or paired with a simple salad they’re the perfect take-to-work lunch or fast supper.

But whether I’m making this shrimp cocktail as a before dinner bites from my list of favorite appetizer recipes or impressive addition to the potluck party, my platter presentation is simple but elegant, without all the fuss.continue to the recipe… about Easy Shrimp Cocktail

Saucy Greek Baked Shrimp

This healthy Greek-inspired shrimp recipe in a saucy tomato base with feta can be cooked and served as a one-pot skillet dinner, or in a baking dish as a fast and easy-to-make appetizer that’s the first thing to disappear.

Don’t forget the bread.

That’s my big tip about this recipe. Don’t forget to add a few crusty sourdough slices to your shopping list. Bread is key if you’re a dipper like me. Because while you might first be attracted to this recipe because of the lure of perfectly baked shrimp (which they are), it’s every last drop of the sauce you’ll be sopping up that will have you making this recipe on repeat.

As we move from the heat of summer into fall’s cozy-up-comfort mode, this Greek flavored shrimp is the PERFECT transition recipe.

This tomato sauce is light and bright so it won’t bog you down, yet it includes the warming flavors of cinnamon and allspice to make you feel all cuddly and content.

And I’m pretty sure we can all agree that shrimp are totally right any time of year.continue to the recipe… about Saucy Greek Baked Shrimp

Chipotle Lime Shrimp Bowls

Quick, easy, and totally flavorful, these Chipotle Lime Shrimp Bowls with brown rice, black beans, and served with tomatoes and avocado are just the right level of adobo spice with a touch of honey to sweeten up meal prep for any lunch or dinner.

When I looked over and read what her t-shirt said, I thought of several people I know who spend at least part of every day feeling exactly the same way.

Hangry. Hungry + angry = Hangry.

Personally, its rare that I ever get to the hangry stage because I work from home, so when I’m hungry, I can dart into the kitchen to make a quick lunch, grab a handful of almonds, or whip up my fave afternoon yogurt + berries + granola snack. But it’s highly likely I’m in the minority.

Enter #hangry.

This rice bowl recipe comes from the new cookbook aimed at solving that dreaded meal-time dilemma of getting nutritious meals in the belly when time isn’t always on your side. The Weekday Lunches and Breakfasts Cookbook: Easy and Delicious Home-Cooked Meals for Busy Families by Mary Younkin of the food blog Barefeet In the Kitchen, serves up super-simple breakfasts and lunches that work for everyone at the table. Or if you’re like me, easy to eat at the desk too.

Filled with recipes for quick, easy, and make-ahead breakfasts and lunches, this is the busy person’s cookbook with freezer storage suggestions and easy to reheat directions galore.

Over on my Instagram stories I took a poll and asked your opinion which recipe I should make from the book, and not surprisingly, this Chipotle Lime Shrimp Bowls came out on top. And here’s why… continue to the recipe… about Chipotle Lime Shrimp Bowls

Arugula Salad with Pesto Shrimp, Parmesan and White Beans

This Mediterranean-inspired arugula and pesto shrimp salad is not only super simple to prepare ahead of time for lunch, but because you can meal prep it straight from your pantry and freezer, it’s incredibly easy to make on the fly, too.

This recipe is brought to you by Kroger

Breakfast. It’s the most important meal of the day.

Dinner. That’s when families come together.

But lunch? Ugh. Who has time to actually make and enjoy lunch?

Preparing a healthier, real good, real food lunch instead of grabbing your mid-day meal at the drive-thru or the food court—or worse, skipping it all together—is probably one of the biggest hurdles of completing our goals of a healthier day.

Because who hasn’t totally derailed their plans of “this week is the week I’m totally going to stick to the plan” and suddenly the day’s in-between-gaps get filled, appointments and projects and schedules and commitments all roll over and blanket one another, and it’s just that much easier to pick up some lunch instead of make up some lunch.

This is exactly why getting into the habit of shopping ahead of time for your weekly eating plan, adding a few quality ingredients to your freezer and pantry, and doing a bit of easy meal prep at the beginning of the wekk is more important than ever. Because is can all be in the plan, man!

Real Food Ingredients

A big part of my product choices are those that are part of my real good, real food eating plans. Whole foods with minimal or no processing, no added antibiotics, and great, fresh, quality is key. But only at a price point I feel good about.continue to the recipe… about Arugula Salad with Pesto Shrimp, Parmesan and White Beans

One-Pot Mexican Shrimp with Orzo and Zucchini

This easy shrimp, zucchini, and orzo pasta recipe straddles the line between a one-pot pasta a 30-minute meal dinner. But with a healthy dose of zucchini and a bit of heat from Mexican flavors, it should actually fall into the wonder-pot category, because it’s all the healthy flavor bites all in one.

When readers share their biggest challenge with cooking and eating more healthily, 98% of them have exactly the same problem. (btw, email me yours!)

It isn’t lack of desire.

It isn’t lack of recipe ideas or inspiration.

And it isn’t a lack of skill.

The number one challenge is always the same: Finding the time to shop, prep, and cook homemade meals with real good real food.

That’s why having a stocked pantry, along with a couple of long-lasting fresh ingredients plus a few freezer staples is my way to successfully challenge that challenge.

continue to the recipe… about One-Pot Mexican Shrimp with Orzo and Zucchini

31 Healthy Shrimp Recipes to Make in March

These 31 crave-worthy shrimp recipes are healthy, easy, and filling, and totally perfect for a busy weeknight or a relaxed weekend dinner.

March is a welcome relief to winter and when the sun begins shining just a bit longer, the days grow warmer, and the tease of beach days whisper their way into our soul and under our skin. It’s also the time to of year when our cravings begin to make the turn from rich and delicious comfort food to eating lighter with loads of flavor. And that’s where our favorite crustacean makes its way in.

Shrimp are our number one crustacean protein pick because they’re low in calories and cook in no time, making them a reliable standby for fast and healthy meals when you can pull them straight from the freezer. Plus, they’re usually more affordable than fish or other types of shellfish, and you don’t have to worry about mercury.

Whether you sauté them, bake them, grill them, or steam them, shrimp are wonderfully versatile and scrumptious, and we can’t get enough.

And so without further ado, here are 31 healthy, easy, and totally delicious shrimp recipes to make in March!

continue to the recipe… about 31 Healthy Shrimp Recipes to Make in March

How to Make an Easy Asian Hot Pot

Easy to prepare and customize, this Asian hot pot recipe is the perfect dish to whip up when you have friends and family over.

This post is brought to you by McCormick

Easy Hot Pot Recipe

If there’s one simple cooking method that crosses over nearly every Asian cuisine, the hot pot may be it. Chinese, Japanese, Korean, Vietnamese, Thai, Mongolian and more. And with cooks of every level still making it every single day, that’s proof in the pot that it is indeed totally easy to crave, and to make.

I like to think of hot pot cooking like the Asian fondue. It’s communal. It’s active. It’s social. And that’s what makes the hot pot just as perfect for entertaining as it is for a simple but fun dinner at home with the family where everyone gathers around the simmering brothy pot and jockeys for position and that perfectly cooked shrimp. Everyone gets to eat exactly what and how much of whatever they want, so long as it fits in the pot :).

Our family has a serious affair with Asian cooking and after our recent travels to Vietnam, Cambodia and Korea, we returned with even MORE passion for Southeast Asian food than before. If that’s even possible.

So it’s no surprise to me then that when I checked out this year’s McCormick Spices Flavor Forecast report that identifies the top upcoming trends in food I wasn’t too surprised to see what topped the forecast for 2018: a love affair of worldwide flavors of Hot Pot cooking.

Back home here in Salt Lake City, we have a favorite hot pot restaurant where every customer heads to the back of the restaurant to a wall of self-serve refrigerated coolers stacked with racks of color coded plates to choose from nearly every hot pot ingredient you can imagine. It’s like a frigging hot pot gold mine.

To say I have some serious hot pot inspiration and aspiration is an understatement. But as usual, my cravings have set me to the task!continue to the recipe… about How to Make an Easy Asian Hot Pot

Crab and Shrimp Seafood Cobb Salad

Fresh snow crab and sweet bay shrimp sub in for the traditional chicken in this light but filling Cobb salad tossed with a tangy red wine vinaigrette.

The old saying may go, “The whole is greater than the sum of its parts,” but the literal translation is: “The toppings are what make a good salad GREAT.”

You get me? Let’s break it down.

Any great Cobb salad’s list of ingredients could certainly stand on their own any day of the week. I mean, who hasn’t sprinkled salt and pepper on a freshly-cut summer tomato and deemed it the best thing they ever ate? Or scooped avocado straight from it’s shell and slipped it down the old pie hole in one creamy bite? And don’t get me started on how salty, crispy bacon bits magically disappear thanks to those nibbling elves before reaching their plated destination.

But together, those bites of tomato, avocado and bacon alongside bits of spunky cheese, crunchy romaine, and the sweet bites of snow crab and tender bay shrimp, is when this salad becomes the whole Cobb and nothing but the Cobb. Even though I forgot to show the hard boiled egg in the photos. Grrr. Next time!

If you’re at all familiar with Market Street Grill in Utah, then you’ve likely seen this seafood Cobb salad. It’s been on the menu since 1980, and while it’s had a maybe one or two tweaks through the years, it’s essence has always remained the same.

When I was a server at Market Street Grill, this was always a #1 summer seller. And still today, when my dad orders his usual Grilled Crab and Avocado Sandwich, it’s ~~very likely~~ guaranteed that this salad is what both my mom and I will order every.single.time. Creatures of habit or creatures of really good food? Perhaps a bit of both. And I’m totally okay with that.

About the Recipe

The twist to this Cobb salad is the replacement of chicken with sweet and tender snow crab and bay shrimp. I prefer a larger bay shrimp and look for the biggest I can find, and as always, frozen shrimp thaws just right so frozen in the bag is an easy way to go. You’ll likely need just one 5-legged section of snow crab legs, and because they’re previously cooked, simply thaw or rinse the crab in cold water and then remove the meat from the shell. Or do like I did and buy the crab meat already shelled. You’ll pay more this way, but you only need 1/4 pound of crab (and also of shrimp) to make 2 servings as a main course salad.

In the recipe photos I’m sharing today I totally spaced adding a hard boiled egg. If you’re like me and sad that I didn’t include, add 1 or 2 hard boiled eggs roughly chopped as a layer to the salad. That should certainly do the job.

For years I’ve searched the internet for the recipe to Market Street’s vinaigrette dressing and finally, after a deep dive into Google, I found a version of the recipe on this recipe board. It’s not 100% the same to my buds of taste, but it is certainly delicious at the 99% mark. When making the dressing, be sure to use very lightly cracked black peppercorns rather than fine ground pepper. That in itself is a game changer.

And one more tip: If you’re like me and don’t love the lingering smell of a bacon-saturated home, try cooking your bacon in a cast iron skillet on the grill. It’s a super easy baconless-smelling-home solution.

If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.

4.84 from 12 votes

Crab and Shrimp Seafood Cobb Salad

The vinaigrette salad dressing yields one cup, more than you'll need for these salads. Reserve the rest of the dressing for other uses like pasta salad, as a marinade for chicken, and of course, for future salads.

Ingredients

4 slices thick cut bacon diced
6 cups sliced romaine lettuce
1/4 pound bay shrimp
1/4 pound snow crab meat
3-4 cocktail tomatoes diced
2 hard boiled eggs diced (not pictured but essential!)
2 ounces crumbled blue cheese
1 avocado sliced
For the Market Street Red Wine Vinaigrette
1/2 cup canola oil
1/2 cup red wine vinegar
2 tablespoons minced shallots
1 tablespoon chopped fresh Italian parsley
1 tablespoon crushed black peppercorns
1/2 tablespoon kosher salt

Instructions

In a large sauté pan or skillet, cook the diced bacon until cooked through, drain on a paper towel and cool.
Layer the romaine lettuce in the bottom of a large bowl. Place the salad toppings in rows on top of the lettuce. Serve with 1/4 to 1/3 cup of the red wine vinaigrette dressing and refrigerate the rest for later salad making.
For the Market Street Red Wine Vinaigrette
Place the ingredients in a large bowl and whisk together, or place in a jar with a fitted lid and shake until combined. makes 1 cup

Bobbing for More Cobbs

If you like a salad that’s more of a main than a side, consider trying one of these Cobb variations to fill your week with:

Autumn Cobb Salad

Taco Cobb Salad

Salmon Cobb Salad with Feta and Spinach

Southern Cobb Salad with Sweet Onion Dressing

Buffalo Chicken Cobb Salad

As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.

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Thanks for reading and subscribe to FoodieCrush to have each post delivered straight to your e-mail box.

Citrus Shrimp and Avocado Salad

This simple but totally flavorful salad makes the perfect meal-prep meal for lunch or dinner thanks to pan-seared citrus-flavored shrimp, creamy avocado, and the crunch of sliced almonds.

I grew up with a mother who 99% of the time ordered two things when we ate out at finer dining establishments. It was like she didn’t even need to look at the menu, yet she always did and still does.

So when it’s my mom’s turn to answer the usual round of “what are you going to have?” question because we all want to be 100% sure we’re ordering just the right thing on the menu, my husband and I always share a knowing grin when we hear her reply, “Oh, I think I’ll try the shrimp. Or maybe the scallops.”

My mom. She’s predictable that way. And to prove we share the same DNA, I unapologetically share her menu choosing tendencies. Man, I LOVE shrimp!

That’s why when I made my friend Robyn’s Pan-Seared Citrus Shrimp I was totally stoked there were leftovers to be had, because that meant that both of these recipes become the perfect solution for weeknight meal planning that turns into weekday salads.

So we can thank my leftovers for inspiring this ridiculously easy and delicious Citrus Shrimp and Avocado Salad that my mom would totally approve of.continue to the recipe… about Citrus Shrimp and Avocado Salad

Pan-Seared Citrus Shrimp Recipe

This simple, bright, and fresh shrimp dish is ready in under 30 minutes, making it an easy dinner for anyone on the go or the perfect appetizer to take to a party, and it’s lush orange and lemon citrus sauce leaves out the butter and cream but will still have you dipping your bread in for more.

I’d have to say one of the most common complaints I hear about cooking at home is when you suddenly realize it’s one of those days when dinner slips up in front of you and you have absolutely nothing planned to cook. Typically, that’s when some would throw their hands up in the air, concede defeat, and then reach for a bowl, some cereal and milk—or the closest take-out menu, whichever is easiest to get to first.

I know. I’ve been there.

That all-too-common predicament is one reason why this recipe spoke to me, because:

The ingredient list is short and simple.
It’s healthy, low-cal, high in protein, and frigging delicious.
99% of the time I have the ingredients in my freezer, fridge, and in my pantry.
It’s ready in under 30 minutes.
And it’s amazingly adaptable to be served with a variety of sides or re-invented in other dishes for just about every one of the picky eaters.

Sorry cereal, you’ll have to wait for your time to come.continue to the recipe… about Pan-Seared Citrus Shrimp Recipe

Classic Shrimp Macaroni Salad Recipe

A simple mayonnaise dressing lightly coats the classic ingredients of homemade macaroni salad, fancied up with bay shrimp for an easy side dish made perfect for every barbecue, picnic, or potluck.

Updated: This recipe one of my main go-tos for nearly every summer BBQ dinner I host or bring something to. So after re-visiting this recipe so many times this summer and looking at the old photos, I knew it needed a refresh. I hope you’ll enjoy the new look of one of my favorite salads, too.

Isn’t it funny how so many favorite recipes come from the kitchens of cooks who don’t consider themselves anything other than average? They aren’t culinary trained, they haven’t worked behind the line at fine restaurants and have never fathomed the thought of authoring a cookbook. Or even a food bloggity blog.

But those cooks, they all have at least one recipe they can rock in the kitchen.

That’s the secret to this Shrimp Macaroni Salad Recipe. Years of experience and good, old-fashioned, home cooking.

continue to the recipe… about Classic Shrimp Macaroni Salad Recipe

My Favorite Shrimp and Grits Recipe

This classic shrimp and grits recipe comes from Washington D.C.’s popular Founding Farmers restaurant. With its smoky bacon and Andouille sausage flavor, you’ll never want to eat tender shrimp over creamy grits any other way.

Creating This Shrimp and Grits Recipe

I’ve been on a quest to find the best shrimp and grits for at least the past 10 years. Quest? Obsession? Tomato, tumahhhto. I suppose I’ve simply been trying to get in touch with my inner Southern belle.

I grew up in the West and didn’t set foot in the South until recent years, so I didn’t have much familiarity with Southern food since our family dinners veered more toward my German dad’s taste for his favorite wienerschnitzel and my mom’s spaghetti with tomato sauce rather than Southern classics like this one.

But as my taste buds became more worldly and my flavor cravings crossed the Mississippi river line, I discovered that collard greens do indeed taste good, reubens taste so much better from a NYC deli, that I prefer gumbo over chili, and that catfish po’ boys are made for kings.

Hence my determination to find the best shrimp and grits had yet to waver. And then, on a work trip to Washington D.C., I finally found it. This. My favorite shrimp and grits recipe.continue to the recipe… about My Favorite Shrimp and Grits Recipe

Green Salad with Shrimp, Beets, Sweet Pecans and Goat Cheese

Wintertime salads like this one are every bit in season thanks to the always favorite combo of flavors of sweet glazed pecans, roasted beets and goat cheese that are always ready and available. And when fresh grilled shrimp is a topper, you’ve just made yourself an entire meal in one bowl.

This post is in partnership with DeLallo Foods

I love winter. I love the snow. I love the cocooning and snuggling and general laze winter allows us to justify. And while I’m still obsessively checking my Weather app and welcoming every prediction of snowfall as if it was the first of the season—thanks Punxsutawney Phil—I do have to admit I am missing myself some rays of warm sunshine.

Here in Northern Utah the skies have either been weeping with snow, cloudy and gray, or seeped in a valley inversion ever since Christmas. And I have to admit, it’s starting to get to me. I’m not normally one to get the moody blues, not even a tinge of baby blues, but I can tell that missing my source of Vitamin D (Mr. Sunshine) has been messing with my psyche.

Lately I’ve been really good at keeping my head down and sort of numbly going through the motions while ignoring a lot of what else is going on around me. So if you haven’t received an e-mail back from me, fear not, you are not alone.continue to the recipe… about Green Salad with Shrimp, Beets, Sweet Pecans and Goat Cheese

Sesame Shrimp With Asian Greens Rice Bowl

This sesame shrimp stir fry with Swiss chard, edamame, and spinach, and served over brown rice for a quick, easy, and healthy recipe for a weeknight dinner!

You’re right there with me, aren’t you? Please say yes.

All the new year resolutions are in full swing. Exercise more. Be kind. Take 10,000 steps. Drink less wine. Drink more water. Get organized. Have better life balance. And of course, eat better—and healthier.

But will those (re)solutions turn into actual habits? Yes. Yes they can.

Let’s do this together, okay?

continue to the recipe… about Sesame Shrimp With Asian Greens Rice Bowl

Pesto and Garlic Shrimp Bruschetta Recipe

Garlicky poached shrimp, sun-dried tomatoes, capers and feta cheese top a simple bruschetta with balsamic glaze to make this easy but elegant appetizer recipe.

This post is in partnership with DeLallo Foods

Elegant but easy. Isn’t that what entertaining food should be all about?

Oh right. And delicious too. Okay you got it. This one ticks all the check boxes off the list. continue to the recipe… about Pesto and Garlic Shrimp Bruschetta Recipe

Linguine and Zucchini Noodles with Shrimp

Healthy spiralized zucchini, whole wheat linguine garlicky shrimp and parmesan cheese make a perfect and easy weeknight dinner to twirl your fork to.

This post is in partnership with DeLallo Foods

Noodles vs. zoodles. For me it isn’t an issue of either/or, but rather, and/with.

For the past few years, zucchini noodles have been the darling of the food world and for many have become the introduction to spiralizing vegetables. In fact, it’s become so popular my blogging friend Ali just published her second book on spiralizing everything from apples to kohlrabi to rutebegas (check it out here) and even has her own branded product to do so, the Inspiralizer.

I’m betting I use my Inspiralizer at least once a week, and while I’m fascinated with the variety of stuff I can spiralize, I’ve stuck mainly to zucchini. It’s just so simple.

Once again this year I’ve partnered with DeLallo Foods in creating easy, family-friendly recipes I hope everyone will love. Creating recipes using DeLallo’s products is honestly one of the most fun challenges of this job because they have such a variety of products, all of which I value for their quality and the fact that they’re totally delicious. It makes it tough to narrow down my recipe ideas to just fit into just one year.

Just like Santa, my list is long.continue to the recipe… about Linguine and Zucchini Noodles with Shrimp

Prosciutto Wrapped Grilled Shrimp Skewers

Grilled shrimp get an extra boost of flavor from a super simple garlic marinade and a wrap of Italian prosciutto for a light and easy appetizer or main.

During the week, when I find myself running out of steam in the cooking arena, I’m always on the lookout for quick meals that lean toward the healthier side. Heck, I think that’s the way I want to cook 97.7% of the time. Meals that don’t take a ton of time to prepare, let alone cook.

And if I can use the leftovers in something delicious later on in the week, I’ve just made myself more than a meal.

Or, two meals perhaps?

This is one of those recipes that is great for those who meal prep or who are looking for super simple weekend eats. Simply marinade and skewer on Saturday or Sunday, refrigerate and then toss on the grill for dinner on Monday. Or grill on the weekend, add to some pasta or top on a salad and make all your co-workers jealous at lunch come Monday.

It’s the little victories that make Monday bearable.

continue to the recipe… about Prosciutto Wrapped Grilled Shrimp Skewers

Grilled Shrimp With Sweet or Spicy Mustard Dipping Sauce

Instead of cocktail sauce with shrimp, try Sweet Mustard with Brown Sugar and Hoisin Dip, or Spicy Mustard with Tarragon Sauce.

This post is brought to you by the makers of French’s Sweet Yellow Mustard and Spicy Yellow Mustard. I received compensation to write this post through the French’s Sweet and Spicy Influencer program. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you.

There are some foods I can go without.

Bread. I love it, but I can live without it. I know, I’m an anomaly. Steak. I could live without steak. Unless it’s this one, but even then, I’d do with just a bite. And Brussels Sprouts. Even though this year I’ve become a fan, if they were eradicated from the earth, I’d still be okay.

But then there are the food cravings I can’t bear to think of losing.

Pickles. Not a chance so don’t even think about it. Pasta. That would be a toughie. Fresh veggies and a super crunchy salad. Please. Don’t make me. Chocolate. Are you crazy, girl? And mustard. You can tell me to give mayo the heave-ho, but don’t take away my favorite spicy yellow condiment, please.

continue to the recipe… about Grilled Shrimp With Sweet or Spicy Mustard Dipping Sauce

Shrimp Pasta with Roasted Red Peppers and Artichokes

Mediterranean flavors of roasted red peppers, artichoke hearts, capers and feta cheese mix with a hint of cream and garlic to make a light sauce in this easy pasta dish.

My husband will attest that I am a shrimp pusher.

I love ’em. My husband? Let’s just say he’s more of a meaty guy as evidenced by this mess of a steak that almost makes me want to be a carnivore 154% of the time.

There are a few ingredients that perpetually live in my recipe rotation when it’s my turn to cook and shrimp is one of them. Routine? Sure. Rut? No way.

But that steak. It could change a woman.

When Better Homes and Gardens asked me to contribute a recipe to last spring’s SIP Better Homes and Gardens Top-Rated Recipes (SIP = special interest publications for anyone not familiar with acronyms for publishing speak) I only had one question. “Can I make shrimp?”

To whence they replied, “You can make anything you want.”

Ah, the joys of creative freedom.continue to the recipe… about Shrimp Pasta with Roasted Red Peppers and Artichokes

Chicken, Sausage and Shrimp Jambalaya

Classic Jambalaya is actually one of the easiest one-pot meals you can pull together, even for weeknight eats, and this recipe is authentic, hearty, and oh so satisfying.

It’s Mardi Gras, and finally, Fat Tuesday. Let’s parade the streets, toss some beads and celebrate with a big old bowl of Chicken, Sausage and Shrimp Jambalaya.

Then once we’ve had our fill, lets move onto the links at the bottom of this post to some crazy-fun, and unique, King Cake recipes because I want to get that lucky baby inside so I can be the queen of the party. As if.

continue to the recipe… about Chicken, Sausage and Shrimp Jambalaya

Shrimp Tacos with Garlic Avocado Crema + Giveaway

These healthy shrimp tacos with tomatillo salsa, avocado crema, and broccoli slaw couldn’t be easier, and totally fit the bill for Taco Tuesday or dinner any night of the week!

New Years has always been a bit overrated for me.

It was always that one holiday that put on the pressure, that created too much expectation that it was for sure going to be the best. night. ever! and who know’s who you might kiss at midnight?!? It could be Prince Charming!!! Fingers crossed!

And then when Prince Charming failed to show, and there was no kiss, all of that hope you pinned as a sign that this year would be YOUR year, suddenly you realize you overshot your expectations, made them bigger than you might truly achieve, and it put your ultra fancy lip glossed pucker into a serious pout. I mean, is there really such a ‘thing’ as Prince Charming anyway?

It’s the same with New Years resolutions. I’ve had too many years of high expectations, big dreams and plans to restart and recharge that I chart out, document and make lists of that will surely make over my entire life into the perfect dream I wish it could be and BAM! everything will be rosy!

That doesn’t work.

Yesterday I got a little personal but made some admissions that needed to be made, and outlined my reSolutions for 2015.

Too much of the time we think we need a complete overhaul to improve our habits, our health our ways of thinking. When really, it’s the little victories we choose, those that we can actually achieve, that add up to those big changes.continue to the recipe… about Shrimp Tacos with Garlic Avocado Crema + Giveaway

Peel ‘n Eat Beer Steamed Shrimp

I met my husband working at a fancy, schmancy seafood restaurant.

It was a lovely setting for a beautiful romance that began with us racing from table to table, sweating it out in standard issue baby blue, long-sleeve, button down shirts that reeked of the deep fryer atop boring black pants with the wild flair of our own choice of windsor knotted ties as we stuffed our nightly wad of tips in our pockets. What individualists we were.

We both still have waiter nightmares about that place. Anxiety riddled nightmares where we can never get to our tables in time, our server trays never seem to empty, the cooks continue to yell and the customers begin to fume.

Hey wait, was that a nightmare or was it reality? Only the shadow knows…

continue to the recipe… about Peel ‘n Eat Beer Steamed Shrimp

Grilled Romaine Salad with Prosciutto Wrapped Shrimp

I like to think I have an adventuresome palate. Not that you’ll find me eating deep-fried crickets anytime soon—or should I say again—like that time I did in Thailand. But that is another story for another day.

Boring salads are my nemesis. I’m more into loading it on with a fresh and vibrant variety of flavors when it comes to dressing up the greens. Just one reason why I’m happy to share this salad recipe as part of my partnership with DeLallo Foods and their new line of SaladSavors®.

I’ve been on a grilling charge this month and could see no reason to stop at lettuce. Crunchy romaine hearts are sturdy enough to embrace a charcoal sear so that’s whey they were my top choice as the base of this hearty salad.

Next up, protein. If I’m making a salad for a main meal I need to add a dose of protein to get me through to my next mealtime. Shrimp is one of my favorite salad pairings, and since I was already heating up the grill, a wrap of salty proscuitto around my soon to be crusty crustaceans thanks to the char of the embers was exactly what was in order.

Then it was time for my favorite part, the colorful accoutrements. That’s fancy speak for tasty toppings.

continue to the recipe… about Grilled Romaine Salad with Prosciutto Wrapped Shrimp

Cheesy Shrimp and Grits Banh Mi in a Waffle Cone

Presented by Spike TV’s Frankenfood. Premiers Sunday, June 22 at 10/9c.

Do you guys watch cooking shows? Oh man, I am such a fan. And I have been for years. And because of it, I often catch myself bringing the cooking show slang into my own cooking world vocabulary.

“BAM!”, “E.V.O.O.” and “How easy is that?,” have all eeked their way into my vernacular. But when I catch myself saying, “That’s money!” I have to physically take a step back, remove the sunglasses hanging off the back of my head, re-think my bleached blonde ends and check myself at the kitchen door.

But there’s a few cooking show phrases I find myself adopting more often than not. Like when Ina says, “Let’s turn up the volume,” and Emeril exclaims, “It’s time to kick it up a notch.”

Roger Wilco, foodie fans, I’ll be doing exactly that thanks to the new cooking show, Frankenfood.

continue to the recipe… about Cheesy Shrimp and Grits Banh Mi in a Waffle Cone

Stuffed Artichokes with Thai Shrimp Salad

Eat seasonal! Eat fresh! Eat good food! In my world that’s the mantra to live by.

While I crave ultimate comfort foods like blackened seafood pastas, the perfectly cooked steak and grilled cheese sandwiches, you’ll never find me shying away from super fresh, in-season fare that’s light on the palate but heavy on flavor.

I’ve always been a big artichoke fan. Heck, it was my second post ever on this little bloggity blog. And now…my how things have changed. I didn’t even realize I needed to post my own recipes back then, and just look at how Smudge was just a smudge!

When it comes to the green leafy orb, you could eat it the traditional route. Melted butter for tender leaf dipping. Another swath of mayo (nay to the Miracle Whip on my side of the table) and into the mouth. That’s the way most artichoke dipping begins and ends.

But we’re going lighter this time around with a rice wine vinegar seasoned Thai flavored shrimp salad to top every tender tooth-scraping artichoke leaf. We’re just going with the seasonal flow.

continue to the recipe… about Stuffed Artichokes with Thai Shrimp Salad

Blackened Seafood Pasta

This is one of those dishes that originated in one of our favorite restaurants—actually the restaurant where my husband and I met—and made it’s way to our at-home dinner table.

It’s one that is so good, you figure out what that special thing is that makes it so craveable and it becomes part of your family foodie vernacular.

Blackened Seafood Pasta. It’s what’s for dinner.

continue to the recipe… about Blackened Seafood Pasta

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