Spicy Lemon Shrimp Skewers

Spicy Lemon Shrimp Skewers

Level: Easy

Total: 40 min

Prep: 25 min

Cook: 15 min

Yield: 6 servings

Ingredients:

 

6 lemons

Kosher salt

1 stalk lemongrass, finely chopped

3 tablespoons extra-virgin olive oil

3 tablespoons Sriracha (Asian chile sauce)

2 cloves garlic, minced

 

 

1 tablespoon fish sauce

2 teaspoons packed light brown sugar

30 extra-large shrimp, unpeeled

Vegetable oil, for the grill

2 tablespoons chopped fresh mint

Directions:

1. Finely grate the zest from 4 of the lemons, then pulse in a mini food processor with 3 tablespoons salt. Squeeze the juice from 2 of the zested lemons into a large bowl; add the lemongrass, olive oil, Sriracha, garlic, fish sauce, brown sugar and 1 teaspoon of the lemon salt. Thinly slice the 2 remaining lemons and add to the bowl.

2. Using kitchen shears, cut through the shrimp shells along the outer curve, leaving the shells on. Remove the veins and rinse the shrimp. Add to the bowl with the lemongrass marinade and toss; cover and refrigerate for 1 hour. Meanwhile, soak 12 to 15 wooden skewers in water.

3. Preheat a grill to medium high. Thread the shrimp onto the skewers. Brush the grill with vegetable oil, then add the lemon slices and grill until they begin to char, turning once, about 2 minutes; transfer to a platter. Stir the mint into the remaining marinade. Add the shrimp skewers to the grill and cook, brushing with the marinade-mint mixture, until the shells begin to char, 2 to 3 minutes per side. Transfer to the platter and sprinkle with the lemon salt to taste.


Spicy Lemon Shrimp Skewers
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Tandoori Salmon

Tandoori Salmon

In an effort to eat less meat, we like to have a few fish alternatives in our arsenal to satisfy our cravings for their meat counterparts. Instead of hitting up Seamless for your tandoori chicken, why not try a salmon stand-in?! This version comes together in very little time, and it packs a ton of flavor. The pickled red onions might seem like a superfluous add-on, but trust us, they’re SO worth it.

 

Made it? Let us know how it went in the comment section below!

YIELDS: 6 SERVINGS

PREP TIME: 0 HOURS 20 MINS

COOK TIME: 0 HOURS 25 MINS

TOTAL TIME: 0 HOURS 45 MINS

INGREDIENTS

FOR THE QUICK PICKLED ONIONS
1 1/4 c. apple cider vinegar
1/2 c. water
3 tbsp. granulated sugar
1 tbsp. kosher salt
1 large red onion, thinly sliced
FOR THE SALMON
1 large clove garlic, minced
2 tsp. minced fresh ginger
1 1/2 tsp. sweet paprika
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
1/4 tsp. cayenne pepper
Pinch ground cloves
1 1/4 c. plain low-fat yogurt
Kosher salt
Freshly ground black pepper
1 lemon, sliced, plus wedges for serving
1 (2 1/4-lb.) skin-on salmon fillet
Cilantro sprigs, for serving

DIRECTIONS

1. Make quick pickled onions: Stir together vinegar, water, sugar, and salt in a medium heatproof bowl. Microwave until hot and sugar and salt dissolve, stirring every 30 seconds. Stir in onions and let sit.

2. Preheat oven to 400°. In a medium bowl, stir garlic, ginger, paprika, coriander, cumin, turmeric, cayenne, and cloves into yogurt. Season with salt and pepper.

3. Place lemon slices on bottom of 9”-x-13” baking dish and arrange salmon on top. Season salmon with salt and pepper. Spread yogurt mixture in an even layer over top of salmon.

4. Roast salmon until cooked through and flakes easily with a fork, 20 to 25 minutes. Turn oven to broil and broil until golden if desired, about 3 minutes.

Serve salmon with cilantro, pickled onions, and lemon wedges.


Tandoori Salmon
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Tandoori Salmon
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Cajun Butter Shrimp & Sausage Skewers

Cajun Butter Shrimp & Sausage Skewers

We love these skewers for many reasons: they’re FULL of flavor, they’re hearty, and most of all, they provide the PERFECT bite. Sausage + shrimp = a match made in Cajun heaven. It’s like Jamalaya on a stick! If you dig this, you gotta add cajun butter pasta to your list—another sure-fire winner.

Made it? Let us know how it went in the comment section below!

YIELDS: 6 SERVINGS
PREP TIME: 0 HOURS 15 MINS
TOTAL TIME: 0 HOURS 35 MINS

INGREDIENTS

1 lb. shrimp, peeled and deveined
4 andouille sausages, sliced into 1/2″ thick rounds
1/4 c. melted butter
1 tbsp. lemon zest
Juice of 1 lemon (about 2 tablespoons)
1 tbsp. freshly chopped thyme
1 tsp. smoked paprika
1 tsp. garlic powder
1/4 tsp. cayenne
Kosher salt
Freshly ground black pepper
2 tbsp. freshly chopped parsley, for garnish

DIRECTIONS

1. Soak wooden skewers in water for 15 minutes. When ready to cook, drain and dry skewers.

2. Thread top of shrimp, then sausage, then tail of shrimp onto skewers. Repeat until all shrimp and sausage is used.

3. In a medium bowl, whisk to combine butter, lemon zest, lemon juice, thyme, and spices. Season with salt and pepper, then brush all over skewers.

4. Heat grill or grill pan to medium. Add skewers and cook until shrimp is opaque and sausage is warmed through, about 3 minutes per side. Garnish with parsley and serve.


Cajun Butter Shrimp & Sausage Skewers
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Cajun Butter Shrimp & Sausage Skewers
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Chilli and garlic prawns with sea purslane

Chilli and garlic prawns with sea purslane

SERVES – 4
Time -HANDS-ON TIME 20 MIN

A simple starter recipe of fried prawns cooked with garlic, chilli, lemon and white wine. Best served with sourdough bread and a glass of sauvignon blanc.

NUTRITION: PER SERVING
CALORIES – 263KCALS
FAT – 10.2G (1.6G SATURATED)
PROTEIN – 36.5G
CARBOHYDRATES – 1G (0.7G SUGARS)
FIBRE – 1.6G
SALT – 1.2G

 

Ingredients

100g wild sea purslane, available from Abel & Cole
2 good glugs extra-virgin olive oil
3 garlic cloves, unpeeled, bashed with a rolling pin
1 tsp chilli flakes
800g large sustainable raw shell-on tiger or king prawns
Grated zest and juice 1 lemon, plus wedges to serve
100ml good quality dry white wine
Fresh baguette or sourdough to serve

 

Method

1. Pull the purslane leaves from the stalks; discard the woody stalks.

2. Heat the oil in a wide frying pan and add the garlic, chilli and sea purslane. Fry for 1 minute, then add the prawns. Cook for 2 minutes on each side until bright pink, then add the lemon zest, juice and white wine. Turn up the heat and simmer briskly for 3 minutes. Don’t cook off all the wine, as the acidity is key to this dish.

3. Remove from the heat and serve straight from the pan with hunks of fresh crusty baguette or sourdough.

 

delicious. tips
Chill a crisp, unoaked, modern Spanish white for this, such as a verdejo or sauvignon blanc from the Rueda region.

Chilli and garlic prawns with sea purslane
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Servings
4
Cook Time
20 min
Servings
4
Cook Time
20 min
Chilli and garlic prawns with sea purslane
Print Recipe
Servings
4
Cook Time
20 min
Servings
4
Cook Time
20 min
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SHEET PAN SHRIMP BOIL

SHEET PAN SHRIMP BOIL

Easiest shrimp boil ever! And it’s mess-free using a single sheet pan. That’s right. ONE PAN. No newspapers. No bags. No clean-up!

I have a hot date waiting for me…

With four short legs. Massive ears. And a sweater vest.

Yes.

My Valentine’s date tonight is Butters. And we’ll be staying in, away from the crowds, the flowers and the jewelry.

Instead. We have this, and it’s better than roses or a blue Tiffany box.

It comes on a sheet pan with shrimp, sausage, potatoes and corn. Plus. There’s plenty of garlic.

So maybe it worked out that I didn’t have a human date tonight. Because Butters doesn’t discriminate against garlic breath.

INGREDIENTS:

  • 1 pound baby Dutch yellow potatoes
  • 3 ears corn, each cut crosswise into 6 pieces
  • 1/4 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon Old Bay seasoning
  • 1 pound medium shrimp, peeled and deveined
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 1 lemon, cut into wedges
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
  3. In a small bowl, combine butter, garlic and Old Bay seasoning.
  4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
  5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
  6. Serve immediately with lemon wedges, garnished with parsley, if desired.

SHEET PAN SHRIMP BOIL
Print Recipe
Easiest shrimp boil ever! And it’s mess-free using a single sheet pan. That’s right. ONE PAN. No newspapers. No bags. No clean-up!
Servings Prep Time
6 10 MIN
Cook Time
30 MIN
Servings Prep Time
6 10 MIN
Cook Time
30 MIN
SHEET PAN SHRIMP BOIL
Print Recipe
Easiest shrimp boil ever! And it’s mess-free using a single sheet pan. That’s right. ONE PAN. No newspapers. No bags. No clean-up!
Servings Prep Time
6 10 MIN
Cook Time
30 MIN
Servings Prep Time
6 10 MIN
Cook Time
30 MIN
Ingredients
Servings:
Share this Recipe
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