Shrimp Ceviche

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Anyone looking for a simple, healthy(ish), refreshing snack?  I was and had just bought some shrimp the other day, so I decided to make this recipe. I actually found this recipe sitting in my work’s lounge in a binder that was promoting healthier lifestyles/habits/eating (I work for a hospital) and while most of the recipes were a bunch of different salads (boring…) this one actually stood out to me. I don’t have the actual recipe as I kind of saw the ingredients and riffed off that, so here goes.

Ingredients

  • 1 lb peeled shrimp
  • 1/2 red onion, diced
  • 2 small/1 large avocado, pitted and cut into small cubes
  • 2-3 roma tomatoes, diced
  • cilantro, chopped
  • juice of 5 limes
  • salt and pepper to taste

Directions

  • In a pan over medium heat, add a tsp of oil and cook the shrimp thoroughly
  • Cut the shrimp into small pieces and place in a large bowl
  • Add the onion, avocado, tomatoes, cilantro and mix
  • Add the lime juice and mix
  • Salt and pepper to taste and mix again
  • Refrigerate for ~15 minutes before eating
  • Eat with tortilla chips or by itself (could potentially be a salad I suppose)
  • Enjoy!

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Tropical Chili Shrimp Appetizer

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So the other day I decided to make a light appetizer using some shrimp I had, but wasn’t enough for a meal.  This is a recipe that I made up as a conglomerate of some other recipes I saw while flipping through a magazine and thought I would try and combine aspects of each that I thought would be interesting. It turned out pretty good and refreshing, which is not something I would normally say about a shrimp dish, but it really was. It is also super easy and takes very little work to put together and only 1 pan, which is always a plus.  Try it out and let me know how it goes!

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Recipe:

  • 8 oz shrimp
  • 1 tbsp chili powder
  • 1 clove garlic, minced
  • Salt
  • Pepper
  • Pinch of red chili flakes
  • Juice of 1 lime/lemon
  • 1 Mango, cubed
  • 1 Avocado, cubed
  • toothpicks

Instructions

  • Wash and pat dry the shrimp
  • In a bowl, mix the shrimp with chili powder, salt, pepper, a pinch of red chili flakes, and garlic
  • In a pan over medium heat, cook the shrimp until they turn orange/pink, and add the lime juice as you cook
  • Remove them from the pan and using a toothpick, stick a shrimp on top of 1 mango cube and 1 avocado cube

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Shrimp Scampi Linguine

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Today was an easy going day. I left work early, took a nap, and decided to make a pasta for dinner. Shrimp was on my mind, so the obvious choice was to make a shrimp scampi. I really like shrimp scampi, but weirdly, I have never ordered it at a restaurant, nor have I ever made it before. I guess that is because my mom loves shrimp scampi and it’s almost a 100% guarantee that she will order it, which would allow me to finish her meal or at least steal some when we go out. But today I made it for the first time, but definitely not the last. Oh, and I got the recipe courtesy of the Food Network.

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Ingredients

  • 1 lb pasta (I used linguine)
  • 4 tbsp butter
  • 4 tbsp EVOO
  • 2 shallots, finely diced (I used red onions since I already had some)
  • 2 cloves garlic, minced
  • Pinch red pepper flakes,to taste
  • 1 lb shrimp, peeled and deveined
  • Salt and pepper
  • 1/2 cup dry white wine (I used a Pino Grigio)
  • Juice of 1 lemon
  • 1/4 cup finely chopped parsley leaves

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Directions

  • Salt and boil pasta, then drain
  • Melt 2 tbsp butter in 2 tbsp EVOO in a large skillet or saucepan over med-high heat
  • Saute shallots (onions), garlic, and pepper flakes until the onions are cooked through
  • Salt and pepper the shrimp
  • Add the shrimp to the pan and cook until pink/orange, then remove the shrimp
  • Add the wine and lemon juice, bring to a boil
  • Add 2 tbsp EVOO and melt 2 tbsp butter into the liquid
  • Add the shrimp, parsley, and pasta to the mix
  • Add salt and pepper and mix thoroughly
  • Eat it!

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The recipe online also says to drizzle some EVOO on top at the end, but I found this to be unnecessary since there was plenty of oil before that, so I didn’t add any.  This recipe was a lot simpler and quicker than I thought it would be, which is pretty awesome, because it was pretty delicious. Add some parmesan cheese and top it with some parsley and that’s it. Hope you enjoy it too.

Shrimp Lettuce Wraps

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Tonight I decided to make some shrimp lettuce wraps in order to use some left over vegetables from other meals.  I got the recipe from the Food Network and pretty much followed it all the way. This is a simple, tasty, and light dish, which makes for a good appetizer. I just wish they photographed better, but maybe the photography fail lies with me. Either way, here goes.

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Ingredients

  • 3 tbsp fresh lime juice
  • 3 tbsp vegetable oil
  • 2 tbsp soy sauce
  • 3 tsp grated fresh ginger
  • 1 clove garlic, minced
  • 1 lb medium fresh shrimp, chopped and deveined
  • 1/2 red bell pepper, diced
  • 2 green onions, diced
  • 5 oz water chestnuts, drained and chopped
  • 1 head iceberg lettuce, cored, cut in 1/2

Instructions

  • In a bowl, mix the lime juice, 2 tbsp oil, 1 tbsp soy sauce, ginger, and garlic
  • Add the shrimp and marinate in the refrigerator for 30 min (I ended up doing all of this in a ziploc bag. Less dishes)
  • In a pan, heat 1 tbsp oil over med-high heat and then add the bell peppers, green onions, and water chestnuts stirring occasionally
  • Add the shrimp and the marinade and cook thoroughly until the shrimp are pink (~3 min)
  • Stir in the last 1tbsp of soy sauce
  • Spoon into the lettuce leaves and enjoy (I used a slotted spoon because the mix can get very watery and messy)
Before Shrimp

Before Shrimp

With Shrimp

With Shrimp

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Overall, it was pretty good and I would definitely make it again. Hope you like it too!

Cilantro-Lime Shrimp Salad

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So with such heavy meals in the recent past, I opted to go for something on the lighter side – a salad. But, being me, I can’t eat lettuce and call it a day. I had to add some kind of protein, so for this salad, I went with shrimp. I made a cilantro-lime vinaigrette, so it seemed to make sense to also have cilantro-lime shrimp.

Vinaigrette Dressing (completely made up and based in no actual recipe):

  •  1/2 cup EVOO
  • 1 tbsp balsamic vinegar
  • 2 tsp honey
  • 2 tbsp lime juice
  • Pinch of salt
  • Dash of pepper
  • Some finely chopped cilantro
  • Mix them all together in a bowl and viola

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Shrimp Marinade (also made up)

  • 1 lb peeled and deveined shrimp
  • Juice of 2-3 limes
  • 2 tbsp honey
  • 1 tbsp EVOO
  • 3 cloves of minced garlic
  • Salt and pepper
  • Pinch of chili flakes
  • Finely chopped cilantro

Instructions:

  • Mix the marinade and coat the shrimp evenly
  • Let the shrimp rest in the marinade for about 30 minutes
  • Skewer the shrimp and grill for a few minutes on each side (I don’t have a good grill for this, so I laid the skewers across a baking pan and put them in the broiler for about 8 minutes)

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Salad:

  • You can make your salad however you wish.  I used a spring mix and added grape tomatoes, cucumbers, red onions, and avocados
  • Add some dressing and toss lightly (Don’t put in too much dressing at first because it can become oily)
  • Add the shrimp and enjoy