Shrimp Balls

These make a great light lunch – use the cabbage leaves to wrap up the shrimp balls.

Sauce:

• 4 1/2 tbsp soy sauce
• 1 1/2 tbsp rice vinegar
• 1 1/2 tsp toasted sesame oil
• 1 1/2 tbsp sliced scallions

Shrimp

• 1 lb medium shrimp, peeled and chopped into small chunks.
• 2 tbsp minced ginger
• 1 clove garlic, minced
• 2 tbsp chives, minced
• 1 egg white
• Zest and juice of one lime
• Salt
• 8 Napa cabbage leaves

Combine ingredients for sauce and set aside.

Combine shrimp ingredients except cabbage and form into one inch balls.

Place cabbage leaves on a steaming rack, fill a pot with one inch of water. Place shrimp balls in and steam for 3 minutes, turning 1/2 way through.

Serve on cabbage leaves with sauce.

Serves 4.

Advertisement

Shrimp Taquitos

These are from Skinny Taste – they come together quickly and the crispy tortillas are oh so good!

1/2 onion, finely chopped

2 cloves garlic, minced

2 jalapeno, minced

1 tsp olive oil

1 tomato, diced

12 oz peeled shrimp, chopped

Salt

4 tbsp finely chopped cilantro

3/4 c shredded pepperjack cheese

12 (6-inch) corn tortillas

olive oil spray

In a large skillet over medium heat, saute the onion, garlic and jalapeno in oil until soft.  Add the tomatoes and cook until thickened 3 to 4 minutes. Add the shrimp and 1/4 teaspoon salt and cilantro and cook medium high heat 1 minute.

Preheat the oven to 400F. Line 2 large nonstick baking sheets with foil and spray with oil.

Working in batches, place 3 to 4 tortillas between two paper towels and microwave 30 seconds until they are warm and pliable. Place a tortilla on a clean, dry work surface and then spread about 3 tablespoons of shrimp filling onto the bottom third of the tortilla and top with 1 tablespoon of cheese. Roll the tortilla up from the bottom to surround the filling and once it’s rolled into a tube, place it on the prepared baking sheet, seam side down. Repeat with the remaining shrimp, spray the tops with oil a pinch of salt then bake until tortillas start to get golden and crispy, about 15 minutes.

Serves 4.

Bay Shrimp and Avocado Salad

This is a quick and easy salad for a busy weekend! The creamy avocado and citrusy shrimp are perfect together.

8 oz Bay shrimp
Juice and zest of 1 like
Zest of 1 orange
4 tbsp chives, snipped
1 avocado, sliced thin
Salt
Olive oil

Toss shrimp with zest, juice, chives and a pinch of salt. 

Spread Avocado across plate, top with shrimp and drizzle with a little olive oil.

Serves 2.

Shrimp Taco Bowl

This may well be my best taco bowl to date! Mango salsa, Avocado and sweat chili sauce shrimp! It’s perfect for a weeknight meal.

Ingredients:
1 lb shrimp, peeled and deveined
1 tbsp oil
1 tsp salt
1/4 c sweat chili sauce
Zest and juice of 2 limes
1 mango, diced
1/4 c jalapeno, minced
1/4 c chives, minced
1/4 c cilantor, chopped
Butter lettuce, torn
Flour Tortilla
1 avocado, chopped

Preheat oven to 400. Spray a metal bowl and place tortilla in bowl, lightly spray abs bake 8 – 10 min until lightly brown. Repeat.

Toss shrimp in a large bowl with oil and salt. Add chilie sauce, zest and set aside for 10 minutes.

Combine mango, jalapeño, lime juice, cilantro and chives in a bowl.

Heat a large skillet over medium heat and 1 tbsp oil and shrimp and cook until pink and cooked through, about 3 min per side.

Place lettuce in the bottom of each bowl. Top with salsa, shrimp and avocado.

Serves 2 – 4.

Ceviche de Camaron Salad

My variation on a recipe from Nopalito.  I’m totally obsessed with taco bowls (maybe that is why I’ve put on a couple 😛. You can serve this a traditional ceviche with chips, but I love it as a salad meal!

Ingredients:
1 lb fresh raw shrimp, peeled and finely chopped
1 c lime juice
1 red onion, minced
1 1/4 tsp slat
1/2 c carrot, minced
1/2 c cucumber, diced
2 jalapenos, minced
1/4 c cilantro choped
3 green onions, sliced thin
1 avocado, sliced thin
4 taco bowls
1 head romaine chooped

In a large bowl combine shrimp, onion and lime juice. Let sit 10 minutes. Then stir in carrots, cucumber, chilies, cilantro and green onion.

In a taco shell bowl, layer with romaine, Avocado and then ceviche.

Serves 4.

Shrimp Taco Salad

This is perfect for a quick summer salad.

Ingredients:
1/2 red onion, chopped
Zest and juice of 2 limes
1 tsp olive oil
1/4 tsp salt
Black Pepper
1 lb peeled, cooked shrimp, chopped
4 tomatoes, chopped
2 jalapenos, chopped fine
1 avocado, chopped
1/4 cilantro, chopped
1 head or romaine, chopped
4 tortillas

Combine everything except the romaine, Avocado and cilantro in a large bowl. You can chill at this point until ready to serve.

Preheat oven to 350. Spray a large stainless bowl with olive oil and place the tortilla in the bowl to form a bowl. Bake 5 – 7 minutes until crispy.

Just before serving toss in Avocado and cilantro. Add romaine to the taco bowl and spoon shrimp mixture on top.

Serves 4.

Shrimp in Coconut Broth

This is perfect for a quick and tasty weeknight meal. 

Ingredients:
4 oz snow peas, blanched 
2 tbsp vegetable oil
2 – 3 tbsp red curry paste
1 1/2 c light coconut milk
1/2 c vegetable stock
4 kaffir lime leaves
1 lb shrimp
2 tbsp lime juice
2 tbsp fish sauce
3 tbsp cilantro
1 scallion sliced thin

In a skillet heat oil over medium heat. Add curry paste and stir for 30 seconds. Add coconut milk, stock, and kaffir Lime leaves. Simmer uncovered for 3 minutes. Add shrimp and cook until bright pink. Add lime juice, snow peas and fish sauce and stir to blend. Remove like leaves.

Serve over rice top with cilantro and scallions.

Serves 4.

Asian Shrimp

I am all out quick and easy dinner that taste great! Serve over rice.

Ingredients:
2 tsp grape seed oil
2 cloves garlic, minced
2 tbsp grated ginger
1 lb shrimp, peeled and cleaned
1/2 tsp ground cumin
1 tbsp fish sauce
1/3 c unsweetedned coconut milk
2 tbsp lime juice
1/3 c cilantro, chopped

Heat oil in a large skillet over medium high heat, add ginger and garlic and cook for 1 minute. Add shrimp and cumin and cook until shrimp just turns on pink. Stir in remaining ingredigs and remove from heat.

Serves 2 – 4.

Coconut Shrimp

So easy and so tasty! The sauce would be great on Pina Colada Pancakes!

Ingredients:
1 lb raw shrimp
1 egg
4 tbsp water
1/4 c coconut flour
1 c unsweetened, shreded coconut
Salt and pepper

Mango Sauce:
1 c mango
1/3 c coconut milk
Juice of one lime
1 jalapeno

Combine mango sauce ingredients in a blender and blitz until smooth.

Preheat oven to 400. Place a wire rack on a baking sheet and spray with coconut oil or olive oil.

Place coconut flour in one bowl.

Egg and water in another, whisk together.

Coconut flakes in a third bowl.

Toss shrimp in coconut flour, dip in egg wash and coat in coconut flake, place on wire rack, repeat.

Bake for 20 minutes on convection.

Serves 2 – 4.

Tequila Lime Shrimp Salad

This is inspired by Skinny Taste. It takes minute to prepare and tastes out of this world! I served it with grilled romaine and onions, it would also be great in tacos.

Ingredients:
1 lb peeled and deveined jumbo shrimp
1/2 tsp ground cumin
1/2 tsp salt and pepper
1/2 tbsp olive oil
4 garlic cloves, minced
1/4 tsp crushed red pepper flakes
4 tbsp lime juice
2 oz tequilla
1/3 c rough chopped cilantro
2 heads of romaine, halved lengthwise
1 sweet onion, sliced into 1/2 inch thicknslices
1 avocado, sliced thin

Preheat a grill to medium high. Spray lettuce and onions on both sides with olive oil.

Grill veggies until nicely charged on both sides. Remove from grill and set aside.

Combine cumin, salt, pepper, red pepper flakes and garlic in a large bowl. Toss shrimp in spices and set aside.

Heat oil is a large skillet over medium heat. Add shrimp and stir occasional till they start to turn pink and curl, add lime juice and tequila and cook for 30 seconds. Remove from heat and stir in cilantro.

Serve shrimp and sauce over the grilled romaine and onions with avocado.

Serves 2 – 4.