Shrimp Tacos with Mango Slaw

Shrimp Tacos with Mango Slaw

Just in time for Taco Tuesday and the Cinco de Mayo!!! 

shrimp tacos

OH MY GOODNESS!!! These were sooooo good!!! It’s the perfect touch of spice with creamy slaw. The mango takes it to a whole new level. I like to experiment with different flavors of spicy and sweet. This is the perfect combination, if you ask me!

 

What You Need:

Raw Shrimp (peeled and deveined)

Drizzle of Olive Oil

Salt

Pepper

1 Clove of Crushed Garlic

2 teaspoons Crushed Red Pepper

Corn Tortillas

Salsa

Guacamole

What You Need for the Slaw:

1 cup Shredded Cabbage

1 cup Shredded Purple Cabbage

½ cup Shredded Carrots

¼ cup Olive Oil

¼ cup Water

¼ cup Apple Cider Vinegar

2 Cloves of Crushed Garlic

½ cup Plain Greek Yogurt

Juice of Two Limes

Salt and Pepper

2 Mangos, sliced and diced

What You Need To Do:

Make the slaw ahead of time and let it sit for at least an hour in the refrigerator before serving. In a large bowl, add both cabbages and carrots. In a small bowl, mix together the wet ingredients with the spices and garlic. Once incorporated, pour into the large bowl and mix together. Add in the mangos and stir again. Let the slaw sit in the refrigerator.

Preheat the oven to 350 degrees. Drizzle a light coat of olive oil on a baking pan. Place peeled shrimp, garlic, and spices on the baking pan. Mix and cook in oven for about 8 minutes (depending on the size of your shrimp). You will know they are cooked when the shrimp turn pink and curl a bit. If they curl too much, they will be over cooked. Let the shrimp cool for a minute.

Take a warm corn tortilla and fill the bottom with shrimp. Layer on guacamole and salsa (if you like). Top with the mango slaw and enjoy! xoxo

shrimp tacos

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Shrimp Two Ways

Shrimp Two Ways

Hope everyone had a lovely New Year! This quick and simple dish reminds me of the shrimp I had when I was in Hawaii at one of the famous shrimp food trucks on the North Shore. My favorite flavors were the spicy shrimp and the lemon pepper shrimp. So this is my quick and simple version of them.

 

What You Need:

1 bag of fresh, unpeeled shrimp (you can use cooked but it won’t soak up the flavors as well)

Lemon Juice

Garlic (4 cloves, chopped)

Vegan Butter

Salt and Pepper

Hot Sauce

What To Do:

Peel and devein the shrimp. Place them on a baking pan with vegan butter in mini chunks (I just put a few blobs around so that it would melt while the shrimp are cooking). Sprinkle with salt and pepper.

shrimp

On half the tray, cover the shrimp with lemon juice, garlic, and extra pepper. On the other half, cover the shrimp in hot sauce. Bake at 350 degrees for 5 minutes, flip and cook for 5 more. Depending on the size of your shrimp will determine the cooking time.

shrimp-1

Lemon Pepper Shrimp

shrimp-2

Buffalo Shrimp

Enjoy! xoxo

Creamy Shrimp and Vegetable Risotto

Creamy Shrimp and Vegetable Risotto

risotto 9

I love making risotto, especially when I am home with my family. People often get nervous making risotto because they feel like it might be difficult or will take too much time. As long as you cook it on low to medium heat and keep adding the liquid in slowly, the rice will cook and turn into a creamy and delicious dish. I have tried various proteins and vegetable combinations, but this one is my favorite!

 

What You Need:

risotto

2 Cups of Arborio Rice

2 Tablespoons Butter, Separated

1/2 Cup of White Wine

5-6 Cups of Chicken or Vegetable Stock

Bag of Spinach, Chopped

Package of Mushrooms, Chopped

Olive Oil

1 Pound of Shrimp, Uncooked

Salt and Pepper

Parmesan Cheese

Fresh Basil

What To Do:

In a large saucepan, add in the Arborio rice and 1 tablespoon of butter on medium heat to toast the rice.

risotto 1

Add in the white wine, salt and pepper to taste while stirring constantly.

risotto 3

When the wine is absorbed, slowly add in 1/2 cup of chicken or veggie stock. Keep stirring and when that is absorbed, continue adding in 1/2 cup of broth until the rice is no longer crunchy and is smooth. Sometimes you will need a little less broth or more.

risotto 4risotto 5risotto 6

While the rice is cooking, in another saucepan, add in a drizzle of olive oil and spinach. Season with salt and pepper and when the spinach is cooked, transfer to a plate. Drizzle on some more olive oil and cook the mushrooms. Transfer to a plate when finished and add the shrimp. Season with salt and pepper and when the shrimp starts to turn pink on the one side, flip them over. Undercook the shrimp a bit because the shrimp will finish cooking in the risotto. Cut the shrimp and add to the risotto when all the liquid is absorbed and the rice is soft.

risotto 7

Add the vegetables and stir to incorporate all the ingredients. Add in the rest of the butter and a sprinkle or two of Parmesan Cheese. Sprinkle the top with some fresh basil and a pinch of cheese. Enjoy!

risotto 9

Gluten Free Shrimp Scampi

Gluten Free Shrimp Scampi

scampi 5

This is one of my mom’s creations and it is delicious. I was really missing her the other day so I made one of her favorite dishes. This dish is quick to make during the week and it is a crowd winner!

 

What You Need:

scampi 1

3 Garlic Cloves (crushed)

3 Tablespoons Vegan Butter (or regular butter)

1/2 cup of White Wine

Can Chopped Tomatoes (liquid drained)

Fresh Shrimp (I used about 1/2 pound but you could use up to a pound for this recipe)

1/2 -1 Teaspoon Ground Red Pepper

1 Teaspoon Parsley

Salt and Pepper to taste

What To Do:

Melt the vegan butter in a saucepan on medium heat. Add the crushed garlic and cook for a few minutes (don’t burn the garlic-it will get bitter). Add the wine and cook for two minutes.

scampi 2

Add the tomatoes and spices while cooking the mixture for about 5 minutes.

scampi 3

Add the raw shrimp and cook until pink.

scampi 4

Top over gluten free spaghetti and enjoy!

scampi 5