Fish + Seafood Recipes « Clean & Delicious

Roasted Shrimp and Green Beans

Dani Spies — Fri, 07 May 2021 09:00:00 +0000

This roasted shrimp and green beans recipe is an easy and healthy one-pan meal that combines shrimp and fresh green beans with a simple, flavorful seasoning. It’s the perfect quick dinner idea that is delicious, nutritious, and super family-friendly!

In my world, the two key factors that weigh the heaviest when it comes to cooking are simplicity and nutritional density.

Notice how I put simplicity first?

Truth be told, even for me (a self-proclaimed ‘health-conscious foodie’), more times than not, ‘time and ease’ tend to outweigh health and nutrition once the clock starts ticking. The main reason why I am a huge advocate of ‘pre-prepping’ – but that’s a whole other story!

After spending three fun weeks on the East Coast, I was over-tired, under-prepared, and swollen from eating one too many bagels, cookies, pasta dishes, glasses of wine, etc… I was ready to get back to my routine and lighten things up a bit.

This roasted shrimp and green beans meal is the perfect way to get back on track because you have a quality source of lean protein with a whole bunch of veggies and a little bit of healthy fat. It’s a light, tasty meal, but you can easily add to it too! Serve it over some quinoa or brown rice, or if you prefer to make a low-carb meal, you could go with some cauliflower rice or mashed cauliflower. All of these options would be delicious, so choose what you love and what aligns with your personal goals.

Ingredients for roasted shrimp and green beans

This dish is simple. Here’s what you’ll be needing:

Green beans – You’ll need one pound of fresh green beans, trimmed and cut into bite-sized pieces.
Spices – We’re using a mix of ground coriander, ground cumin, cayenne pepper, salt, and pepper to give this recipe a major flavor.
Shrimp – This recipe calls for one pound of medium or large shrimp. I like to buy my shrimp peeled and deveined to save time.
Lemon zest – Don’t forget it! The addition of lemon zest brightens the dish and balances out the warmth from the cumin and cayenne pepper. So good!

How to cook shrimp and green beans in one pan

Making this shrimp and veggie meal couldn’t be easier! Here’s a quick rundown of the process, but for full instructions, reference the recipe card at the bottom of the post.

Prep ingredients – Start this recipe by getting all of the ingredients ready to cook. You’ll need to make sure your green beans are clean and patted dry, trimmed and cut into small pieces and shrimp is peeled, rinsed and patted dry.
Season shrimp and green beans – Toss shrimp in one bowl with olive oil, lemon zest, salt, and pepper. Toss green beans in a separate bowl with olive oil and spices.
Cook green beans and shrimp – Add green beans to a greased baking pan and roast for about 10 minutes. Then, toss and add the shrimp to the pan; cook another 8 to 10 minutes.
Serve and enjoy – Once cooked, squeeze lemon over the shrimp and green beans and dig in!

I love how the shrimp and green beans cook together and the whole meal is done and ready to enjoy at the same time!

Tips for roasted shrimp and green beans

To save time, I like to buy shrimp pre-cleaned and peeled from the grocery store. This way once you get it home, it’s ready to go. You can also purchase pre-trimmed green beans if you’d like.
I like to cook shrimp with the tail on because it adds more flavor to the dish, but if you prefer to remove the tails, simply squish the end of the tail and pull, and it will slide right off.
It’s important to pat the shrimp dry before cooking. If the shrimp is wet, it will steam in the oven, (which is still delicious) but roasting will result in a bit of a richer flavor.
When zesting the lemon, be sure once you zest down to the pith, which is the white sheath between the lemon and the lemon skin, you stop – the pith is rather bitter and not so enjoyable.

Customize this recipe

You can make this recipe with just shrimp and green beans as written, or you can add a variety of other veggies to the mix for a different flavor combination. If you’re out of green beans or aren’t a fan, feel free to sub in any combo of veggies below, just use about one pound, total, of veggies. Do keep in mind, that different veggies have different cooking times.

mushrooms
bell peppers
onions
carrots
snow peas
broccoli
asparagus

More shrimp recipes you’ll love

If you make this roasted shrimp and green beans recipe, be sure to leave a comment and ★ rating below letting me know how it turned out. Your feedback is so helpful for me and our Clean & Delicious community (thank you!).

Roasted Shrimp and Green Beans

This roasted shrimp and green beans recipe is an easy and healthy one pan meal that combines a simple, flavorful seasoning with shrimp and fresh green beans. The perfect quick dinner idea that is delicious, nutritious and super family friendly!

Adapted from Kalyn's Kitchen.

Course DIET, DINNER, fish + seafood

Cuisine American, gluten free, low carb + keto

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 180kcal

Author Dani Spies

Ingredients

For the beans:

1 lb. green beans, trimmed and cut into bite-sized pieces
1 tbsp extra virgin olive oil
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp kosher salt
1/2 tsp fresh ground black pepper
1/8 tsp cayenne pepper

For the shrimp:

1 lb. medium-large raw shrimp thawed if frozen, peeled
1 tbsp olive oil plus a little extra to brush on roasting pan
zest from one lemon save the lemon and cut into fourths
1/4 tsp. kosher salt
1/2 tsp. fresh ground black pepper

US Customary – Metric

Instructions

Preheat oven to 425ºF.
Once the shrimp has been peeled and cleaned, rinse it under cold water. Be sure to pat the shrimp really dry (if the shrimp is not dry, it will steam rather than roast!).
Place the trimmed and cut green beans in a bowl and toss with extra virgin olive oil, ground coriander, ground cumin, salt, freshly ground black pepper, and cayenne pepper.
Place shrimp in another bowl with the extra virgin olive oil, lemon zest, salt, and fresh ground black pepper.
Brush roasting pan with olive oil or use a non-stick spray, then arrange green beans on pan in a single layer (as much as possible). Roast green beans 10 minutes. After 10 minutes, toss the green beans and arrange shrimp on top and roast 8-10 minutes more or until shrimp are just done.
Squeeze the four lemon quarters over the shrimp and green beans and serve immediately.

Nutrition

The post Roasted Shrimp and Green Beans appeared first on Clean & Delicious.

Easy Fish Tacos

Dani Spies — Fri, 24 Apr 2020 17:02:40 +0000

Easy fish tacos are quick to make and packed with flavor. Layer simply seasoned Mahi Mahi over a crunchy slaw and topped with the best fish taco sauce ever, these tacos promise to create a party in your mouth.

Who doesn’t love taco Tuesday? Whether we are making ground turkey tacos, shrimp tacos, or these easy fish tacos; tacos are a simple and healthy, week-night meal that the whole family loves.

This fish taco recipe is also great for a taco party. Whip up a few other fun taco sides like guacamole, pico de gallo, or black bean salsa and invite all of your friends over as well.

How Do You Easy Fish Tacos?

This fish taco recipe is SUPER easy! Just a few simple steps and you’re well on your way to a delicious, healthy dinner.

Heat tortillas in a dry skillet until warm and starting to form small brown spots. Set aside.
Blend garlic, cilantro, lime, jalapenos yogurt and salt to make the best taco sauce ever.
Combine sliced cabbage, red onion, cilantro, lime juice, olive oil and salt for the crunchy slaw.
Season the fish with salt, pepper and smoked paprika.
Heat olive oil in a large skillet and cook fish for 2-3 minutes on both sides until cooked through.
Assemble tacos with cabbage slaw, fish, and creamy cilantro tacos sauce. Enjoy!

More Taco Recipes To Try

Turkey Taco Lettuce Wraps

Shrimp Tacos

Turkey Black Bean Tacos

Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below. Be sure to follow me on YouTube, Instagram, and FaceBook for more healthy food inspiration!

Easy Fish Tacos

Easy fish tacos are made with mahimahi and served with the best fish taco sauce and a crunchy slaw. Get ready for a party in your mouth!

Course DIET, DINNER, fish + seafood

Cuisine Mexican

Prep Time 20

Cook Time 10

Total Time 30

Servings people

Calories 284kcal

Author Dani Spies

Ingredients

Jalapeno Cilantro Taco Sauce

1 clove garlic
1/2 cup greek yogurt
1/2 cup cilantro
1/4 cup pickled jalapenos
2 teaspoons lime juice
1/4 teaspoon kosher salt

Slaw

3 cups shredded cabbage
1/2 cup red onion thinly sliced
1/3 cup cilantro chopped
1/2 lime juice
1 tablespoon extra virgin olive oil
pinch kosher salt

MahiMahi

1 pound mahi mahi
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
8 corn tortillas

US Customary – Metric

Instructions

Jalapeno Cilantro Taco Sauce

Combine garlic, pickled jalapenos, lime juice, yogurt and salt in a NutriBullet or food processor* and blend until you have a bright, creamy sauce.

Crunchy Slaw

In a large bowl combine cabbage, onion, cilantro, lime juice, olive oil and salt. Gently toss everything together and set aside.

Fish

Using a sharp knife, carefully remove the skin from the fish.
Cut mahi mahi in half horizontally and then slice into 1/2 inch pieces.
Season both side of the fish with salt, pepper and smoked paprika.
Heat a large non-stick skillet and add olive oil to lightly coat the pan. Place fish in the pan and cook for 2-3 minutes on the first side or until the fish is beginning to turn opaque from the bottom up.
Flip and cook for another 2-3 minutes or until cooked through. Give the fish a big squish of fresh lime and transfer to a plate.

Taco Assembly

Heat tortillas, one at a time, over an open flame on your stove top to give them a charred flavor.
Layer slaw on the bottom of the tortilla. Top with a few pieces of fish and a drizzle of taco sauce. Serve and enjoy!

Video

Notes

I prefer a NutriBullet for the sauce. You can use a food processor or blender but it may not pulverize all of the ingredients.
You can prep the taco sauce and slaw ahead of time to make meal time even easier.
Serve with sliced radishes and extra cilantro for even more flavor and texture.

Nutrition

The post Easy Fish Tacos appeared first on Clean & Delicious.

Cast Iron Salmon

Dani Spies — Fri, 28 Feb 2020 16:27:43 +0000

Cast iron salmon is rich, moist and delicious and so easy to make! Using just 4-ingredients you can have crispy skin salmon in just 20 minutes. A super simple weeknight meal and a great head start ingredient for a busy week.

Cast iron salmon is one of my favorite ways to make this fish. It’s super easy to do and results in a moist and flakey salmon filet with super crispy skin. Serve this up with a couple of simple sides (we love asparagus + rice pilaf) and you’ll have a delicious and nutritious dinner ready to go any night of the week.

Which Is The Healthiest Salmon To Eat?

Wild salmon is the healthier option but that doesn’t mean that you can’t buy a good quality farmed salmon.

I actually recommend using farm-raised salmon for this recipe, because it has a higher fat content and holds up really well to this high-heat cooking technique. However, I love using wild salmon when making baked salmon.

When buying farmed salmon, look for salmon that is raised in the United States, Canada, Norway and Scotland. These are the areas with the best farming practices.

How To Cook Cast Iron Salmon In The Oven?

Preheat the oven to 450 F and place the pan in the oven. Allow the pan to get nice and hot while your oven heats up. This results in a nice crispy skin.
Pat the salmon filets dry and season the salmon skin with kosher salt.
Place the seasoned salmon, skin side down in the hot pan (be sure to grease the pan first).
Season the top of the salmon with a little extra salt and some black pepper.
Pop the pan back in the oven and cook for 4-6 minutes per 1/2 inch thickness of your salmon filets.

This very simple cooking technique results in a super moist and flavorful salmon with nice crispy skin.

What Is The White Stuff On My Salmon When I Cook It?

It’s a coagulated protein from the muscle fibers in the salmon and is nothing to worry about; it’s 100% safe to eat.

Cast Iron Salmon

Salmon is an easy and delicious weeknight meal. Make an extra sevring to have on hand as a head start ingrednet for a busy week.

Course DINNER, LUNCH

Cuisine American, dairy free, gluten free, low carb + keto, Paleo

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 173kcal

Author Dani Spies

Ingredients

16 ounces salmon, cut into 4 ounce filets
1 teaspoon ghee, or coconut or avocado oil
1 teaspoon sea salt,
1/2 teaspoon black pepper

US Customary – Metric

Instructions

Pre-heat oven to 450 Fahrenheit and place 12-inch cast iron skillet in the oven to heat up.
Use a paper towel to pat both sides of salmon dry. If the skin is wet, it won't get crispy.
Season the salmon skin with kosher salt.
Carefully, remove hot pan from the oven and melt ghee in the pan.
Add salmon, skin side down, to the pan. You want to hear a sizzling sear when it hits the pan. Season top of salmon with a little more salt and black pepper and place in the oven for about 15 minutes.*
Once the salmon is opaque and flaky and opaque, it's ready to serve. I usually just stick a fork in and twist to make sure my salmon is done.
Serve and enjoy!

Video

Notes

*General rule of thumb is to cook for 4-6 minutes per every 1/2 inch of thickness. So be sure to adjust cook time as needed.

Nutrition

The post Cast Iron Salmon appeared first on Clean & Delicious.

Oven Baked Salmon

Dani Spies — Fri, 18 Jan 2019 18:03:40 +0000

Oven Baked Salmon is a delicious way to get a healthy dinner on the table fast. Pick one of these easy, yummy salmon recipes for dinner tonight; lemon butter salmon, honey mustard salmon or maple salmon!:

pictured below lemon butter + dill salmon

How To Bake Salmon

Baking salmon is one of the easiest techniques for making salmon. First, coat a baking dish or rimmed baking sheet with some oil or butter. Next lay the salmon in the pan and then cover with your salmon marinade of choice.

It really is just that easy and it cooks in just 15 minutes.

Pair that with your favorite grain or green vegetable and you’ve got yourself a super simple and delicious weeknight meal.

pictured below: honey mustard baked salmon

Baked Salmon + Meal Prep

Baked salmon is a great dish to include in your meal prep. It’s super rich in protein and will last cooked in your fridge for up to 3 days. Simply store it in an airtight container and keep it in your fridge.

I like to reheat the salmon it in the microwave. Be sure to use a microwave safe dish!

First, I cover the salmon with a damp paper towel and then heat for about 45 seconds up to one minute. Then I’ll check the salmon to see if I want to pop it in for an extra 30 seconds or enjoy it as is. All microwaves vary, so experiment a bit until you find the perfect time.

Leftover baked salmon is also delicious eaten cold. Try shredding it up to make an easy salmon salad or serve it along side some scrambled eggs in the morning. Both are absolutely delicious.

pictured below: maple baked salmon

What Type of Salmon Should You Buy?

Atlantic Farmed Salmon

Almost all salmon sourced from the Atlantic Ocean is farmed. And while Atlantic farmed salmon is affordable, delicious and widely available, it is the lowest quality salmon you can buy.

Often, Atlantic farmed salmon are raised in small spaces where they are fed a diet of protein pellets. They are also given antibiotics to resist disease and injected with food coloring to give them the rich color they would normally have, of eating their natural diet.

These practices result in salmon that are higher in calories, unhealthy fats and full of chemicals.

Wild Alaskan + Pacific Salmon

Wild Alaskan salmon is the healthiest salmon available.These fish matured to adulthood in the wild, at a natural pace, and eat a wild, marine diet, which naturally gives them their rich, orange color.

The calorie and fat content in wild salmon is lower compared with farmed salmon, which is why I always like to cook wild salmon with some good quality oil or pastured butter.

Different types of wild alaskan + pacific salmon include; king salmon (aka chinkook), sockeye (red salmon), coho (silver salmon), pink salmon (aka humpies), and chum (aka keta or dog salmon).

Continue Reading: Oven Baked Salmon

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Maple Syrup 101 + Maple Inspired Dinner

Dani Spies — Thu, 27 Jul 2017 14:52:59 +0000

This post is sponsored by Pure Canada Maple. All opinions are my own.

What is Pure Maple Syrup?

Pure Maple syrup is a sweetener that is derived directly from the sap of maple trees and did you know that Quebec Canada produces the most maple syrup in the world!

Unlike refined cane sugar, which undergoes a long, complex process in order to be condensed in crystalized sugar, pure maple syrup is a much more natural and unrefined; which makes it a healthier alternative to sugar.

Think of the difference like you would between whole and refined grains. Unrefined natural sweeteners, like pure maple syrup are a lot less processed and so they maintain more nutrient density and are 100% pure and free of any coloring or additives.

Some Nutritional Benefits

Pure maple syrup also contains zinc and manganese, which helps to keep the heart healthy and the immune system strong. It has 65 beneficial plant compounds with antioxidant properties. Recent research has uncovered that pure maple syrup may help reduce chronic inflammation, promote brain health, improve liver functions and help to manage Type 2 diabetes.

So clearly there are a lot of nutritional benefits that come along with enjoying pure maple syrup.

Buying Maple Syrup

One thing you want to be sure of when you buy maple syrup is that you are buying 100% Pure Maple syrup, you want to get the real deal. There are a lot of brands (that usually come in plastic squeeze bottles) that sell imitation maple syrup, this is really just a combination of corn syrup and artificial flavorings, that is not the maple syrup you want to be buying.

You want to look for good quality maple syrup, and all you have to do is read the ingredient list. The only ingredient that should be listed is maple syrup.

Looking to see that it’s from Canada is also important because Quebec, Canada is the only place that has strict quality controls and tests every barrel. The maple forests in Quebec are also protected, which is great for the environment, too. It’s Delicious, nutritious, + sustainable!

Storing your maple syrup

When you get your maple syrup home, keeping it in your fridge is just perfect.

Flavor + Versatility

Now there are different grades of maple syrup, and without getting into too much detail what you want to know is that the lighter the color of your maple syrup the more delicate the taste will be. The darker the color the stronger the maple flavor will be.

If you’ve never tasted maple syrup before, it really has a unique and delicious flavor, it’s hard to describe but I would say it’s sweet and a little bit buttery and slightly nutty.

And while it’s absolutely delicious drizzled on pancakes and waffles it’s a lot more versatile then that.

You can use it in so many different ways! Try adding some to your tea or coffee, use it as a sweetener in smoothies and lemonade, add in into your baked goods like muffins and energy bars and it’s also adds depth and complexity to savory dishes as well so it’s great in salad dressings, stir-fries and even as a rub or marinade meat and fish.

This Maple Inspired 30 minute meal is one of my favorite ways to enjoy maple syrup.

Are you a maple fan? What are some of your favorite ways to use maple syrup in your kitchen?

[ytp_video source=”Up4SuLGNcaI”]

Continue Reading: Maple Syrup 101 + Maple Inspired Dinner

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Almond Dijon Coated Tilapia

Dani Spies — Tue, 27 May 2014 14:32:41 +0000

Almond Dijon Tilapia – Clean&Delicious

I’m really trying to get some fish on my menu at least once a week. It’s so easy to make and is perfect for a weeknight meal because it cook so quickly (plus both of my kids love it).

Personally, I love a lightly breaded and pan seared piece of fish for dinner so I thought, why not try it with some almond flour in an attempt to create a quick, easy, gluten free dinner idea (a request I receive pretty often).

It worked out perfectly and was absolutely delicious.

If you are not worried about gluten you can easily swap in some white whole wheat flour for the almond flour and call it a day.

I love serving this with some simple side veggies like this roasted asparagus or these 5-minute lemon and garlic brussel sprouts. Enjoy!

Continue Reading: Almond Dijon Coated Tilapia

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Pantry-Style Linguini And Clams

Dani Spies — Tue, 03 Sep 2013 13:00:15 +0000

Scroll down to watch the video.

*This recipe is from the archives. I had a lot of requests to make Linguini and Clam Sauce in a video, so I am updating the recipe with a step by step video as well. Enjoy!*

Linguini with white clam sauce has always been one of my favorite meals and I can say with confidence that this is one recipe I’ve mastered.

By making some very simple changes, this classic Italian dish is easily transformed into a C&D staple.

Here are my simple swaps:

1. Upgrade from white pasta to a whole grain pasta (there are tons of options out there).

2. Use some of the reserved juice from the clams in order to bulk up the “sauce” without using a cup of oil.

3. Thicken the sauce with a couple tablespoons of whole wheat flour in place of butter.

4. Bulk up the volume (and veggie content) by layering the bottom of your bowl with fresh spinach and tossing some tomatoes into the mix.

I also use a ton of clams, because I hate sitting down to a bowl of linguini and clam sauce and not getting enough clams; which is why I usually try to stock up on my canned clams when I see them on sale.

This pregnancy has been a little bit tougher for me than my first, and I definitely find myself turning to food out of pure boredom and for a little extra comfort. I haven’t been nearly as active as I was with my first pregnancy and have been eating a lot more sweets and carbs than my body prefers. All in all, things haven’t gotten too crazy… I am due on Monday (if you can believe that) and have gained 23 lbs so far. I honestly believe that choosing C&D comfort foods (like this recipe) have helped me to stay in check while semi-over indulging.

Continue Reading: Pantry-Style Linguini And Clams

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Swordfish And Veggie Kebabs (Video)

Dani Spies — Wed, 29 May 2013 15:06:37 +0000

I am 100% positive that I am not pregnant but I definitely feel like I have baby brain right now!

This recipe was intended to go up last week to kick off Memorial Day but somehow I mixed up my posting schedule and well… here we are.

This is a recipe that would be a lot of fun to grill but I made mine in the broiler just to see if it would do the job (and it did). You can certainly change up the veggies and even the fish depending on what you’ve got but I don’t recommend skipping the sauce. It’s the simple, bright kick of the sauce that really makes each bite pop.

I hope you guys like this one. I was happy to see that my little one enjoyed this too – but think that may have had something to do with the fact that it was served on a stick. Hey, whatever works… that’s sort of my motto when it comes to feeding my kids. Ya wanna eat off the stick? Great… then let’s do that:).

Swordfish And Veggie Kebabs

Course DIET, DINNER, fish + seafood

Cuisine American, gluten free, low carb + keto

Prep Time 15

Cook Time 7

Total Time 22

Servings servings

Calories 195kcal

Author Dani Spies

Ingredients

1 lb. swordfish cut into chunks
2- bell pepper cut into 1-inch squares
1 small red onion cut into small wedges
10 cherry tomatoes
2 tbsp. evoo
2 tbsp. lime juice
1 tsp. cumin
Pinch cayenne
1 tsp. garlic powder
Salt and pepper to taste
1/2 cup plain non-fat Greek yogurt
1 tbsp. lime juice
1 clove garlic
2 tbsp. cilantro

Instructions

Pre heat broiler to high.
Submerge 6 wooden kebab sticks in water and soak for at least 30 minutes before cooking.
Place a wire wrack on top of a rimmed baking sheet and lightly coat with oil or cooking spray.
Remove skin from swordfish and cut into hearty, fairly uniform sized, pieces.
In a small bowl, combine oil, lime juice, cumin, cayenne, garlic powder, salt and pepper. Toss fish into marinade and marinate for 10-15 minutes.
While the fish is marinating, combine yogurt, lime juice, garlic, cilantro and salt and pepper in a small bowl. Set aside.
Skewer kebab sticks by alternating fish and vegetables (you will have 3-4 pieces of fish per kebab) and place on wired wrack. Once you are finished skewering all the kebabs, brush the extra marinade all over the veggies.
Place under the broiler for 3 minutes, flip, and cook for another 4 minutes or until the fish has just cooked through.
Serve each kebab with a side of dipping sauce ad enjoy!

Video

Nutrition

The post Swordfish And Veggie Kebabs (Video) appeared first on Clean & Delicious.

Easy Shrimp Tacos

Dani Spies — Wed, 01 May 2013 10:00:23 +0000

These simple shrimp tacos are a quick and easy dinner option that features tender shrimp, slaw, and creamy cilantro lime sauce, all inside warm corn tortillas. This is my favorite way to do taco night!

These shrimp tacos quickly became my family’s favorite dinner options. And every time I make a recipe with shrimp, I ask myself why I don’t cook with it more often. It’s so easy and tasty!

Let me tell you guys, these are so good and so easy.

How Do You Make Shrimp Tacos?

This shrimp taco recipe is SUPER easy! Just a few simple steps and you’re well on your way to a flavorful dinner!

Heat tortillas in a dry skillet until warm and starting to form small brown spots. Set aside.
Mix creamy cilantro lime sauce in a small bowl and set aside.
Cook cabbage in a skillet until just wilted. Set aside.
Peel and devein the shrimp. Cut shrimp into thirds, so you have little bite size pieces.
Sauté shrimp in a hot skillet with two teaspoons of olive oil. Season with salt, pepper and a dash of cayenne pepper. Cook until pink.
Assemble tacos with cabbage, shrimp, creamy cilantro sauce and another desired toppings.

How Do You Peel Shrimp?

For this recipe you’ll need raw, uncooked shrimp that have been defrosted, if bought frozen. I typically buy shrimp that have already been peeled and deveined for convenience. If your shrimp have shells, remove the shells by pulling the main part of the shell off with your fingers, then gently pull off the tail end of the shell. To devein the shrimp, use a paring knife to cut a slit along the top of the shrimp and use the knife to remove the vein.

Tips For Shrimp Tacos

We like corn tortillas for shrimp tacos, but you can use flour tortillas, if preferred.
Be careful not to overcook the shrimp – shrimp cooks very quickly. It will be whitish pink and curled into a loose “C” shape when fully cooked.
For convenience, buy a bag of pre-shredded cabbage for making the slaw.
The creamy cilantro sauce can be made a day in advance.

Variations

We love this recipe as-is, but feel free to switch things up a bit depending on the ingredients you have available.

Try replacing the shrimp with a white fish, such as cod or tilapia.
Add in other ingredients, like corn, black beans, red onion or diced tomato.
Top the tacos with guacamole or sliced avocado, jalapeño slices, cotija cheese or pickled red onion. Don’t forget a splash of fresh lime juice!

What I love best about this recipe is that it’s just so quick and easy to make with minimal ingredients! These sizzling shrimp tacos are going on my regular dinner menu rotation. They were such a hit!

More Taco Recipes To Try

Turkey Taco Lettuce Wraps

Easy Fish Tacos

Turkey Black Bean Tacos

Thanks so much for reading! You can watch the video down below and if you make this recipe I would love for you to give it a ★ rating below. And be sure to follow me on YouTube, Pinterest, Instagram and FaceBook for more healthy food inspiration!

Super Simple Shrimp Tacos

Course DIET, DINNER, fish + seafood

Cuisine gluten free, Mexican, nut free

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 179kcal

Author Dani Spies

Ingredients

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

US Customary – Metric

Instructions

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.
Mix yogurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside.
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.
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!
Build your taco! Place a scoop of cabbage on the warmed tortillas, then top with shrimp, and cilantro sauce. Enjoy!

Video

Nutrition

The post Easy Shrimp Tacos appeared first on Clean & Delicious.

How-To Make Roasted Shrimp Cocktail (Video)

Dani Spies — Wed, 17 Apr 2013 14:19:02 +0000

If any of you are fans of shrimp cocktail this recipe is going to be your new best friend.

I don’t say that just because it’s delicious but using the technique of roasting the shrimp is a really easy and quick way to make ‘shrimp cocktail’. SO much easier than the classic technique of boiling with herbs, etc.

This technique was inspired by Ina Garten(aka the Barefoot Contessa). Her clever, tasty twists on the classics always catch my eye.

I love making these on the weekend and then having them in the fridge to throw on salads during the week. Shrimp are high in protein so they’re a great choice for all my little gym rats out there. Plus my kids love them too, so that always adds bonus points in my book.

If you decide to try them I highly recommend peeling and deveining the shrimp yourself. Not only will this save you a few bucks but the difference in taste (and texture) is remarkable. I did a side by side taste test to see if doing the work of cleaning my own shrimp was worth my time and was really surprised to see just how much fresher and better the shrimp that I cleaned myself were.

And should you want to try another recipe that uses roasted shrimp, be sure to check out my Roasted Shrimp And Green Beans.

Continue Reading: How-To Make Roasted Shrimp Cocktail (Video)

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