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shrimp

Cajun Shrimp and Grits

Cajun Shrimp and Grits is perfect for brunch or a date night in. Spicy shrimp on top of cheesy grits with a little bacon thrown in – and it’s all ready in less than 30 minutes! 

Cajun Shrimp and Grits - spicy shrimp with cheesy grits! Super simple recipe that feels very decadent. Perfect for brunch or a date night in!

Can you believe it’s already Mother’s Day weekend?!

My kids are with their dad this weekend and I love them dearly but a weekend alone is exactly what I want for Mother’s Day.

It’s no secret that this year has been tough. It’s been me and the boys for most of it. Just us. In Texas. Far from our family.

But we’ve made the best of it and spent a lot of time adventuring around. We’ve had beignets in New Orleans and then went back again to catch beads at Mardi Gras. We went home and spent some time at my favorite beach and then spent 4th of July at my parents’ house. We’ve hiked all of Central Texas, we jumped in Lake Charles when it was way to cold to be jumping in Lake Charles, we’ve had tacos in every city we’ve traveled through, and they even had their first Uber ride when the Jeep died on us once last summer.

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Grilled Shrimp and Goat Cheese Naan Pizza

Grilled Shrimp and Goat Cheese Pizza - easy grilled pizza on naan bread with homemade pesto, shrimp, tomatoes, and goat cheese!

This summer I’ve teamed up with Bertolli Olive Oil to remix two classic summer recipes. I spun the Bertolli Olive Oil bottle to see what classic summer recipes I got to recreate with my own spin and landed on a pizza and salsa.

As excited as I am for fall, I’m pretty sad to say goodbye to grilling and eating dinner outdoors and all that comes along with that. I had an amazing summer filled with delicious food and I’m not sure I’m ready to say goodbye to my grill just yet.

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Spicy Orange Shrimp

Light and delicious Spicy Orange Shrimp takes less than 15 minutes to prepare and will become a favorite in your house! Serve over rice for a quick, healthy meal!

Spicy Orange Shrimp - light and healthy dinner recipe! Shrimp in a spicy Asian-inspired sauce. Ready in about 20 minutes so it's a perfect weeknight meal!

I’m going through this weird shrimp thing right now.

A couple weeks ago, I couldn’t stop thinking about coconut shrimp. I called every restaurant in the area to see if they had coconut shrimp.

Every. Restaurant.

No one had it. So I’ve officially gone through 5 boxes of frozen coconut shrimp since then.

I’m having shrimp for breakfast, lunch, and dinner.

What is happening.

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Paleo Shrimp and Grits

Paleo Shrimp and Grits is a healthy and low carb way to enjoy shrimp and grits! Lemony shrimp on top of creamy cauliflower grits. The best heathy comfort food!

Paleo Shrimp and Grits is a healthy and low carb way to enjoy shrimp and grits! Lemony shrimp on top of creamy cauliflower grits. The best heathy comfort food!

Happy Sunday! I hope your weekend has been fabulous.

The kids and the husband all have a 4-day and it’s been a relaxing and productive weekend.

I’ve been without a lightbulb in the kitchen since at least October (my anxiety strikes at weird times) and husband finally had time to run to Home Depot and get it fixed.

So hooray, I can Instagram my nightime baking now!

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Shrimp Po’Boys

This shop has been compensated by #CollectiveBias, Inc. and its advertiser. All opinions are mine alone.

If you follow me anywhere in the social media world, you know that I’m currently obsessed with all things spicy. I got this epic pizza on my birthday – it had bacon, ham, bbq sauce, pineapple, and loads and loads of jalapeños. Since then, I’ve been all about the jalapeños, the habanero sauce, the chile pepper chocolate bars – if it’s spicy, I want it.

I picked up my fave habanero sauce recently at Target. You have to go to the Mexican food section to find it so you know it’s good.

It’s the El Yucateco Hot Sauce. I love the red, I love the green, I have been putting both on everything from eggs to salads. And then I used it in these awesome Shrimp Po’Boys.

Po’Boys were in my top 5 list of things to do on our roadtrip back to Alabama but it was such a rushed trip and on the way home, stopping with all 3 kids by myself just seemed like too much work. So I never got one and I’ve been really craving a big shrimp po’boy ever since.

My fave place back home puts a sliced sandwich roll in the bottom of one of those styrofoam takeout containers and then fills the rest with fried shrimp or oysters. Like, you have 2 meals before you ever find the bread. My husband used to joke that he could buy me one Po’Boy on Friday night and he wouldn’t have to feed me again until Monday. So good, so ginormous, so Gulf Coast.

I used that as my inspiration for these guys but I wanted to add a spicy slaw to it, too. I’m telling you, I can’t get enough spice!

If you need more spicy inspiration, check out all the recipes El Yucateco has! #SauceOn!

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Spicy Shrimp Nachos

Spicy Shrimp Nachos are the perfect snack for your football party. Topped with a spicy pepperjack cheese sauce, black beans, avocado, and tomato – they are so delicious!

Spicy Shrimp Nachos - tortilla chips layered with a spicy pepperjack cheese sauce, shrimp, black beans, tomatoes, green onions, and avocado. Perfect for a party or a fun dinner!

I know that I said potato skins were the ultimate football food last week but… I think I’ve changed my mind. Nachos! Nachos are definitely the ultimate football food – with potato skins as a close second.

I’ve been on this weird shrimp kick lately which isn’t very convenient since I, you know, live in the desert and all. But anyway, it’s pretty much all I’ve wanted to eat lately so when I decided to make nachos, I knew that they had to have shrimp on top!

These nachos never stood a chance with my husband and I.

We didn’t even get plates. We just stood over the baking sheet, stuffing our faces.

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Jalapeno Peach Shrimp Skewers

This is a sponsored post written by me on behalf of Pompeian Olive Oil.
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Did you know that July is National Grilling Month? Well, it is and we have been celebrating it almost daily around here.

I have recently started using Pompeian Grapeseed oil when we grill because grapeseed oil has one of the highest smoke points of all the cooking oils, making it one of the best for prepping your grill or marinades or anything like that. They also have the new OlivExtra Mediterranean Blend which is a healthy combination of canola, extra virgin olive, and grapeseed oils. The unique flavor combo and higher smoke point makes it perfect for everything from grilling to salad dressings. Both of these oils are great substitutions for butter or vegetable oil in just about any recipe!

Pompeian is partnering with Hungry Girl to create easy-to-follow, healthy grilling recipes inspired by the Mediterranean diet and incorporating these new oils. I decided to try the Jalapeno Peach Shrimp Skewers because I just couldn’t resist the name of it. Sweet and spicy is my thing.

(As is typical with me, the grill was out of gas when I went to use it so I used my little countertop grill which is why the marks might look funny.)

This recipe is so good, y’all. SO good. I ended up with 5 skewers and after I was done photographing them, I ate one shrimp (one shrimp! Not even a whole skewer!) and walked away for a few minutes. I came back to 5 empty skewers and a very guilty looking husband! I will definitely be making this again soon and probably doubling the recipe so I make sure I get more than one shrimp this time!

Make sure you check out the other Hungry Girl recipes: Hungry Grilled Romaine Salad and Spicy Mustard Chicken Kebabs. And next time you are at the grocery store, pick up a bottle of the Pompeian Grapeseed oil or OlivExtra Mediterranean Blend!

One year ago: Levain Bakery Chocolate Chip Cookies
Three years ago: Brown Sugar Bacon Waffles

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Jalapeno Peach Shrimp Skewers
from Hungry Girl and Pompeian
Ingredients
  • 12 ounces about 20 raw large shrimp, peeled, tails removed, deveined
  • 1 teaspoon brown sugar not packed
  • 2 cups canned peach slices packed in juice drained and blotted dry
  • 2 tablespoons chopped seeded jalapeno pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons Pompeian Grapeseed Oil
  • 1 teaspoon Pompeian White Wine Vinegar
  • 1/8 teaspoon salt
Instructions
  1. If using wooden skewers, soak them in water for 20 minutes to prevent burning. (You'll need about four.)
  2. To make the sauce, place 1/2 cup drained peach slices in a small food processor or blender. Add all ingredients except shrimp and remaining peach slices. Puree until smooth. Transfer half of the sauce to a small bowl, and refrigerate until ready to serve (for dipping).
  3. Bring grill to medium-high heat.
  4. Evenly thread shrimp and remaining peach slices onto 4 skewers. Brush both sides with some of the remaining sauce. Grill until shrimp are cooked through, 1 - 2 minutes per side, brushing with remaining sauce as they cook.
  5. Serve with the refrigerated sauce for dipping!

Pompeian Olive Oil, a leader in olive oils and vinegars, is here to help you celebrate July for National Grilling Month! Pompeian products give you a taste of the Mediterranean without leaving your backyard.

By using Pompeian Grapeseed Oil and OlivExtra Mediterranean Blend products you can make grilling healthier and more flavorful in a Mediterranean way. For more information about Pompeian Olive Oil, please visit http://pompeian.com/.

And if you are looking for recipe inspiration, be sure you do not miss the below Hungry Girl recipes!

This is a sponsored post written by me on behalf of Pompeian Olive Oil.

 

Bang Bang Shrimp

 Bonefish Grill’s Bang Bang Shrimp – crispy shrimp in a creamy, spicy sauce! You won’t believe how quickly this delicious appetizer disappears from the table. 

This copycat recipe for Bonefish Grill's Bang Bang Shrimp tastes just like the real thing. Crispy shrimp in a creamy, spicy sauce! You won't believe how quickly this delicious appetizer disappears from the table.

Time for another delicious football snack!

This is one that you are going to get requests for over and over again. 

What is Bang Bang Shrimp?

Have you ever tried the Bang Bang Shrimp from Bonefish Grill? I’m sure you have because it seems to be the thing that people say, “Oh my gosh, have you tried the…?!” about when Bonefish comes up in conversation.

But if you haven’t, it’s super crispy fried shrimp tossed with a creamy, spicy sriracha sauce that is absolutely addictive.

Like really, I could drink that sauce.

I won’t. Because it’s mostly mayo. But I wish I could.

I usually serve it alone as an appetizer but if you want to do it as dinner, it’s really delicious made into wonton tacos or I’m sure it would be amazing just over rice with extra sauce drizzled on top. You can really serve it however you want. Just make it!

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Shrimp Noodle Bowl

A few weeks ago I bought a pack of soba noodles, not because I had a recipe in mind but because it was the first time I’d seen them and I had to buy them just in case I ever found a recipe that called for them. Well, I’m so glad I bought them after making this dish and hope I can find some more soon! They cooked so fast (3 minutes!) and were so soft. My new favorite noodle definitely.

I’ve never actually had a “noodle bowl” but I’ve seen them around the blog world more times than I can count. I’ve seen soupy bowls and I’ve seen bowls that look like regular pasta; I wanted mine to be somewhere in between.

Any protein would be great in this – I had originally planned tofu marinated in soy sauce but I just wasn’t in the mood for tofu. The shrimp was excellent and I wish I’d had more than 1/2 pound of it. As far as veggies, I used broccoli and mushrooms but I think bell pepper would be excellent.

5 from 1 vote
Print
Shrimp Noodle Bowl
Ingredients
  • 6 ounces soba noodles cooked according to package directions and drained
  • 1 teaspoon olive oil
  • 1/2 cup green onions sliced diagonally
  • 1 teaspoon fresh minced ginger
  • 1/2 pound shrimp
  • 1 1/2 cups broccoli chopped
  • 8 ounces baby bella mushrooms sliced
  • 1 1/2 cup vegetable broth
  • 1/3 cup low sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • sesame seeds
Instructions
  1. Heat oil in large wok over medium high heat. Saute green onions and ginger for about 30 seconds, until fragrant. Add shrimp and cook a couple minutes on each side, until cooked through. Add broccoli and mushrooms. Cook 2 minutes, stirring or tossing frequently. Add broth, soy sauce, and vinegar. Bring to a boil and cook for about 5 minutes, until liquid has reduced slightly and veggies are tender. Add the noodles and toss to combine. Sprinkle with sesame seeds before serving.