Tag Archives: Shrimp

Fresh Shrimp Sliders

We just returned from a week at the beach. The beauty of living here is that we didn’t feel the need to eat out whatsoever. We simply picked veggies from our garden, brought fresh local shrimp from The Shrimp Lady, and bought some good bread, meats, and fruit. I mean, no place in town could beat the view from the porch anyways….

Every dinner felt like a date night…..

One of my favorite meals that we cooked were these Sliders. Now, these could easily be served as full size sandwiches or even bite size mini biscuits for the perfect brunch treat. Any size, they are absolutely delicious. 

Begin by whisking together 1/3C mayonnaise, 1tbl chopped basil, 1.5tsp freshly squeezed lemon juice, 1.5tsp freshly squeezed orange juice + 1tsp orange zest, and 3/4tsp Old Bay seasoning. 

Fold in a pound of cooked & chilled fresh shrimp, cut into 1/2 inch pieces (or smaller for smaller servings), 6 crispy crumbled slices of bacon, and 1/4tsp each of salt and pepper. 

Prepare your buns by buttering each side and sliding them under the broiler or onto the grill until the edges begin to brown. 

Spoon some of your shrimp mixture onto one half and top with fresh basil leaves and garden fresh tomatoes before capping with your top piece of warm buttered bread. OMG.­čśâ

Adapted From: Southern Living

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Cajun Pasta Alfredo 2 Ways

This recipe is one of my favorite pasta dishes. Most of the year I make it as a freezer meal with smoked turkey sausage, however, during the summer it’s devine with fresh local shrimp. 

Begin by melting 4 tablespoons of butter with 2 tablespoons of EVOO over medium heat. Add in a large chopped onion and saut├ę until it becomes soft. 

Now add a container of chopped baby bella mushrooms, a large chopped red pepper, and a teaspoon of minced garlic. Cook 2-3 minutes. 

Add in either your sliced kielbasa or a pound of uncooked fresh shrimp. Cook until the shrimp turns pink or about 4-5 minutes for the sausage. 

Add 1/2 cup grated parmesan, 1/2 cup heavy cream, and a jar of Alfredo sauce. Stir to combine. Add 1/2-1 teaspoon of cayenne pepper (depending on how spicy you like it) and salt & pepper to taste. Let simmer for 5 minutes.

Stir in 12oz penne, rotini, or any pasta of your choice. Top with shredded parmesan and chopped fresh parsley before serving. Pairs perfectly with a mixed green salad and crusty bread. 

CB’s Ridiculous Shrimp & Grits

I could eat shrimp every day. I know I’m being redundant, but it’s so true. We try and stock up at the end of the season from the Shrimp Lady up the street who sells the best fresh shrimp on the planet for a song. This year we bought 30lbs before she closed and I’ve decided it wasn’t enough. Next year we will buy more. 

This recipe is my cousin’s. She made it for us a couple of months ago and it was immediately the best Shrimp & Grits I’ve ever had. She literally nailed it – cheesy, creamy, buttery, savory, with BACON. Enough said. 

Begin with stone ground grits (I like yellow) and cook them according to the package directions. Once the water has absorbed, add in salt & pepper, 3tbl of butter and 2 cups of shredded sharp cheddar. Set aside. 

Chop 6 slices of good bacon and cook in a large skillet until it begins to brown. Remove bacon bits with tongs and place on a paper towel lined plate. Add 1-1.5lbs peeled and deveined shrimp to bacon grease and cook through. Add back in the cooked bacon, 1 cup chopped scallions, 2tbl chopped fresh parsley, 1tsp minced garlic, and 4tsp lemon juice. Combine with grits and serve with a mixed green salad and fresh, crusty bread. Enjoy!

Honey Cilantro Shrimp

We are SO very lucky to live by the water where fresh seafood is easy to come by. I could eat shrimp every day. Yes, every single day. My husband is an amazing grill master. Thank goodness, since he is no use in the kitchen. Lol!

These shrimp literally take no time to make and taste amazing. We paired them with my husband’s superb filet and a salad….it truly felt like date night!

Warm 1tbl EVOO and 1tbl butter over medium heat. Add a pound or more of fresh shrimp and a teaspoon+ of minced garlic. Saut├ę for about 3-5 minutes until shrimp are pink. 

While shrimp are cooking combine:

-Juice of a lime, 3tbl chopped cilantro, 1tbl soy sauce, and 3tbl honey. 

Once shrimp have cooked through, pour mixture into saucepan and simmer for 2-3 minutes. Serve with slotted spoon over salad, pasta, quinoa, anything really. Enjoy! 

Spicy Green Shrimp Enchiladas

This is the easiest meal in the world. Seriously. However, having a few fresh ingredients takes it from good to spectacular. 

Toss 1.5 pounds of fresh, deveined shrimp in EVOO, salt, pepper, and then roast in a 400 degree oven on a baking sheet lined with parchment or aluminum foil for 6-8 minutes. 

Prepare fresh flour tortillas and fill with 6-8 shrimp and pepper jack cheese. Line filled enchiladas in baking dish and brush both sides with green enchilada sauce (homemade recipe on blog). Bake seam side up for 15 minutes at 375 degrees. Then, flip and bake for 10 minutes. Finally, top with pickled jalape├▒os and mozzarella or Monterey Jack cheese and bake for an additional 5 minutes until the cheese has melted. 

Top with fresh avocado, hot sauce, salsa, Greek yogurt, or anything you like. Enjoy!

Cajun Shrimp & Quinoa Casserole

This is one of my absolute favorite comfort meals. The original recipe calls for rice, but the quinoa is just as delicious WITH added health benefits! 

Begin with 1.5-2lbs fresh shrimp, peeled and deveined.

To make the perfect quinoa every time, combine 1 part quinoa to 2 parts chicken broth and bring to a boil. Cover, reduce your heat to low and simmer for 25 minutes (don’t take the lid off!). This recipe uses 1 cup dried quinoa/2 cups broth. 

Next, chop 1/2 of the following: Red pepper, yellow pepper, green pepper, and red onion. 

Melt 1/4 cup of butter (or sub EVOO) over medium high heat in a large sauce pan. Toss in your veggies and saut├ę for 7 minutes or until tender.

Now add in a pint of sliced mushrooms with 4 cloves minced garlic and a tablespoon of lemon juice and saut├ę for 5 more minutes (you can also add okra here but my husband isn’t a huge fan). I forgot about my mushrooms, so I saut├ęed them separately, oops!

Next you are going to add in your shrimp and cook for 3-4 minutes until they turn pink. 

Finally, stir in a can of Cream of Shrimp soup, half a cup of white wine, 1 tablespoon soy sauce, 1/2 teaspoon of cayenne pepper, and your cooked quinoa. Transfer to a baking dish and top with shredded parmesan. Bake at 350 for 20 minutes. I serve this with a mixed green salad. Enjoy!

Adapted from: Southern Living

Easy Shrimp Tacos

You know what I could eat every single day? Fresh shrimp. I am so fortunate to live in a coastal town where you can buy local shrimp (when in season) on the side of the road for $5-$6/pound. There is nothing finer.
For these tacos and also for creating a shrimp dip bar (will post about my favorite dips for shrimp later) I oven roast the shrimp. This is as easy as coating your peeled and deveined shrimp in EVOO, salt & pepper, and spreading them on a lined baking sheet. Roast at 400 degrees for 6-8 minutes depending on the size of your shrimp.

Now, saut├ę finely shredded cabbage in a couple tablespoons of EVOO until it softens. Whisk together 3/4 cup of Greek yogurt, a handful of chopped cilantro, juice of a lime, and 1/2 teaspoon cayenne pepper. 

Warm up some uncooked corn tortillas (Tortilla Land are awesome) and then spoon in some yogurt sauce, cabbage, shrimp, and top with chopped avocado. Enjoy!!

Fresh Shrimp with Sundried Tomatoes and Pesto

In honor of National Shrimp Day…..

Another love of mine is pesto. Preferably with shrimp, but it’s good on many things including chicken and pizza. I make my pesto a little differently than the traditional recipe. I omit the garlic and I add the juice of a lemon. The garlic is overpowering to me and the lemon gives it a nice flavor that pairs perfectly with fresh shrimp.

I fill my food processor with basil leaves, 1/3 cup pine nuts, 1/2 cup shredded parm, 1/2 cup EVOO, juice of a lemon, and salt & pepper. 

No filter, just green goodness.­čĺÜ

This black bean pasta is amazing with 15g of fiber and 22 grams of protein per serving. They also make a red lentil version that is equally delish. 

I saut├ę sliced sundried tomatoes with the shrimp and then toss it all together. Beautiful dish and always a crowd pleaser!!

Roasted Shrimp Enchiladas with Jalape├▒o Cream Sauce

Want to really wow your guests with my personal favorite shrimp dish? These are incredible, just make sure you have plenty of time to prep (aka don’t make these when you are in a pinch for time!).
~ Roasted Shrimp Enchiladas with Jalape├▒o Cream Sauce ~

~Begin with 1.5-2lbs of fresh shrimp. Peel, devein, and coat with EVOO, sea salt, & pepper. Lay them out on a lined baking sheet and roast at 400 degrees for 6-8 minutes based on the size of your shrimp.

~Warm 2 tablespoons EVOO over medium heat.

~Toss in a small diced onion and 2 cloves of minced garlic, saut├ę for 5 minutes

~Add in 2 cups finely shredded cabbage, 1 peeled and grated carrot, 3 cups baby spinach, 2-4 tablespoons chipotle in adobo sauce (depending on how spicy you like it), 1/2 teaspoon cayenne, and 1/4 teaspoon oregano.

~Once spinach wilts, remove from heat and toss in your shrimp (cut them into bite size pieces first).

~Roll in freshly cooked flour tortillas (Tortilla Land are the best).

~Place seam side down in prepared baking dish.


Jalape├▒o Cream Sauce:

~Melt 2 tablespoons butter in a saucepan.

~Wisk in 2 tablespoons flour and stir continuously for 2 minutes.

~Wisk in 1.5 cups chicken broth.

~Stir in 3/4 cup Greek yogurt.

~Add in 2 seeded and diced jalape├▒os plus 1/2 teaspoon garlic powder.

~Simmer until sauce thickens, remove from heat and add a handful of chopped cilantro.


Preheat oven to 375. Pour half of the sauce over the enchiladas and cook for 20 minutes covered with foil. Serve with another spoonful of sauce then top with avocado and Sriracha. OMG!!

Adapted from: Damn Delicious (My favorite food blogger and total inspiration ­čĺŤ)