Recipes · Seafood

Five Minute Meal: Chili Shrimp

I really love shellfish, almost all of them, and especially when they are cooked with Asian and Indonesian flavors like sambal oelek (chili paste), soy sauce, and rice vinegar. Recipes like this pop up a lot when the sun is out and the grill is hot, but in the meantime, it makes a nice dish for a chilly night in too.

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Equipment:
1 large nonstick pan
1 large microwave-safe bowl
tongs
plastic wrap

Continue reading “Five Minute Meal: Chili Shrimp”

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Date Night · Kid-Friendly · Party Food · Recipes · Seafood

Quadruple-Coconut Shrimp

Yea I said it, quadruple coconut… which is an interesting route for me since I’m not really a coconut fan, but these are might tasty and packed with protein. Shrimp are a great finger food for everything from snacktime to fancy appetizers and these guys are pretty fun to make with a buddy so get cookin’ and dig in!

Ingredients: 
1 lb (31-36 ct) fresh large shrimp, cleaned and deveined (tails on)*
1.5 cups unsweetened coconut milk
1/2 cup coconut flour
2 whole eggs
3/4 cup shredded unsweetened coconut
10+ oz vegetable oil (for frying)
1/2 cup coconut oil (for frying)
1/2 lemon, juiced

Seasoning: 
2 tsp Cocky Cajun Seasoning (for marinade)
2 tsp Cocky Cajun Seasoning (for seasoning)
1 tsp red pepper flakes
1 tsp chipotle powder
1 tsp salt
1/2 tsp black pepper

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Rinse shrimp with very cold water, drain and place in a large bowl. Season shrimp with 2 tsp of Cocky Cajun Seasoning, cover with 1.5 cups coconut milk and a squirt of lemon juice, mix gently. Let marinate for at least 30 minutes up to 1 hour. You will need three more small-medium bowls and a plate for the “assembly line”: in the first bowl, combine the coconut flour, chipotle powder, red pepper flakes, and 2 tsp Cajun seasoning and stir gently. In the second bowl, crack two large eggs and whisk thoroughly. Finally, combine the shredded coconut, salt, and pepper in the third bowl.

Here’s your assembly line: one at a time, remove shrimp from the coconut milk > lightly coat with the seasoned coconut flour > coat with whisked eggs > dredge through the shredded coconut. Set aside on a clean plate.

Fill a deep (about 3″) medium-sized non-stick pan with at least 10 oz of vegetable oil and 2-3 tbsp of coconut oil – the pan should be slightly more than half full of oil. Heat on medium-high to 350* (this takes about 10 minutes). In small batches, about 3-4 at a time, gently place the shrimp in the hot oil and fry for about 1.5 – 2 minutes, flipping them over after the first minute. Remove to a clean plate, finish with a pinch of salt and serve immediately.

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Optional: Combine mayonnaise and sriracha in a small bowl, mix well – we call this “Cocky Mayo” and it makes for the perfect spicy sauce with these sweet shrimp.

*If you order from FreshDirect, or are able to at your regular grocery, always go for the sustainable seafood to help keep our oceans healthy, vibrant, and full of fish.

Date Night · Party Food · Recipes · Seafood

Rosemary-Skewered Shrimp

I have no idea why I don’t make shrimp more often. This recipe was so quick and easy, and so delicious. I made this for dinner with spaghetti squash and the shrimp were prepped and ready before the squash had cooled enough to eat. Great choice for a quick weeknight meal (or when The Boyfriend is out).

Ingredients: 
1/2 lb fresh large shrimp (31-36 count), cleaned
4 large sprigs fresh Rosemary
1/4 cup olive oil
1/4 lime, juiced

Seasoning:
1 tsp cilantro
1 tsp chipotle powder
Freshly cracked salt (to taste)
Freshly cracked pepper (to taste)

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Remove the leaves from each rosemary sprig – these will be your skewers. Save the rosemary for another dish, you’ll only need about 1 teaspoon here.

Rinse the shrimp with cold water and set aside. In a medium-sized bowl, combine the cilantro, chipotle powder, lime juice, salt, pepper, and 1 tsp of the fresh (crushed) rosemary leaves – I like to break up the rosemary leaves a bit with my hands because I think the smaller pieces stick to the shrimp better. Mix well. Add the shrimp to the oil mixture and coat well (but toss gently).

One at a time, put the shrimp on the rosemary skewer making sure to face them all the same way. I got 5-6 shrimp per skewer, but it will depend on the length – just make sure not to crowd them too close together because they will start to curl as they cook.

Heat a large grill pan on medium-high heat and coat with oil. Grill the shrimp skewers about two minutes per side, flipping carefully. Shrimp cook very quickly and will get rubbery when overcooked, so pay attention – as long as both sides are pink and starting to curl, you can call it a day.

Serve immediately.

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