This is delicious.  I love the fresh flavors of cilantro and lime and they go great with noodles and shrimp.  Definitely making this again!
Source: Rachael Ray Mag
  • 1/4 cup unseasoned rice vinegar, apple cider vinegar or white vinegar
  • 1/4 cup fish sauce
  • 1/4 cup (packed) brown sugar
  • 2 teaspoons ketchup
  • 2 teaspoons worcestershire sauce
  • 3 tablespoons vegetable oil
  • 24 medium shrimp, peeled and deveined
  • 12 ounces dried flat rice noodles
  • 4 eggs
  • 2 cups bean sprouts
  • 1 bunch  scallions, greens chopped and whites reserved for another use
  • 3/4 cup unsalted roasted peanuts, chopped
  • 1/3 cup chopped cilantro leaves
  • Siracha, for serving
  • Lime wedges, for serving

  1. Bring a large pot of water to a boil. Meanwhile, in a bowl, mix together the vinegar, fish sauce, brown sugar, ketchup and worcestershire until the sugar dissolves.
  2. In a large nonstick skillet, heat 1 tbsp. oil over high heat until shimmering. Add the shrimp and cook, turning once, until just cooked through, 2 to 3 minutes. Transfer the shrimp to a plate; reserve the skillet.
  3. Add the noodles to the boiling water and cook until tender but still slightly chewy, 4 to 5 minutes. Rinse under cold water; drain well.
  4. Add the remaining 2 tbsp. oil to the reserved skillet and heat over medium-high heat until shimmering. Crack in the eggs and cook until the whites are browned slightly at the edges, 1 to 2 minutes. Using a nonstick spatula, flip the eggs and break into small pieces. Add the noodles and fish sauce mixture; toss to combine. Add the cooked shrimp and stir until the shrimp are heated through and the noodles have absorbed some of the sauce, about 2 minutes.
  5. Add the bean sprouts, scallion greens and peanuts; toss well. Divide the noodles among plates and top with the cilantro. Serve with the sriracha and lime wedges.
I must have made this a dozen times.  This is so quick (about 10 minutes if your shrimp are already peeled) and it tastes great.  I love the fresh flavors of the garlic, lemon, and parsley.  I use the seasonings pack that comes in a standard box of couscous for more flavor.  
Source: Real Simple
  1. In a saucepan, bring 2 cups water to a boil.
  2. Stir in the couscous and ¼ teaspoon salt. Cover and let sit off heat for 5 minutes; fluff with a fork before serving.
  3. Meanwhile, heat 1 tablespoon of the butter in a large skillet over medium-high heat.
  4. Add the garlic and scallions and cook for 30 seconds. Add the shrimp and cook, stirring, until they begin to turn pink, about 3 minutes.
  5. Stir in the beans, parsley, lemon juice, remaining 2 tablespoons butter, 1 teaspoon salt, and ¼ teaspoon pepper.
  6. Cook until heated through, 2-3 minutes.  Serve with couscous.  
These shrimp tacos have tons of fresh flavor and pair perfectly with a light, refreshing beer.

Avocado Salsa:
  • 1 small onion, quartered
  • 1 jalapeno, quartered, seeds optional
  • 1 garlic clove, smashed
  • 4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
  • 1/2 Hass avocado, peeled, seeded, and cut into chunks
  • 1 1/4 teaspoons kosher salt
  • 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
  • 1 tablespoon olive oil
  • 1 teaspoon chipotle or blended chili powder
  • 1 teaspoon kosher salt
  • 1 pound medium shrimp (about 20), peeled and deveined
  • 8 corn tortillas
  • 8 sprigs cilantro for garnish
  • 2 limes, cut into wedges
Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.
This is one of my husband's favorite recipes.  It makes a TON of food.  I omit the whole part about the bread crumbs - I think it's unnecessary. 
Source: Rachael Ray Mag

  • 6 tablespoons butter

  • 6 cloves garlic, finely chopped

  • 3/4 cup bread crumbs

  • 2 teaspoons herbes de Provence

  • Salt and pepper

  • 12 ounces andouille sausage, sliced 1/4 inch thick

  • 2 onions, finely chopped

  • 1 yellow bell pepper, chopped

  • 1/3 cup flour

  • 1 cup frozen shelled edamame

  • 2 15 ounce cans  white beans, rinsed

  • 2 pounds large shrimp, peeled and deveined

  1. In a medium skillet, melt 4 tablespoons butter over medium heat. Add half the garlic and cook, stirring occasionally, about 3 minutes. Stir in the bread crumbs, 1 teaspoon herbes de Provence, 1 teaspoon salt and 1/4 teaspoon pepper. Remove from the heat.
  2. In a Dutch oven, cook the sausage over medium heat, stirring occasionally, until browned, about 7 minutes; transfer to a plate. Add the remaining 2 tablespoons butter, remaining garlic and 1 teaspoon herbes de Provence, the onions and bell pepper and cook, stirring occasionally, until the vegetables are crisp-tender, about 5 minutes. Stir in the flour and cook, stirring constantly, 1 to 2 minutes. Gradually stir in 2 cups water and bring to a boil over medium-high heat. Add the sausage and edamame and cook, stirring occasionally, for 3 minutes. Add the white beans and bring to a simmer. Add the shrimp and cook, stirring occasionally, until firm and opaque, 3 to 5 minutes. Season with salt and pepper. Sprinkle the seasoned crumbs over each portion.
...or in my case broccoli with shrimp :-) I like this recipe because even though it's simple and quick, it has a lot of fresh flavors.  The longest step was shelling the shrimp.

  • 2/3 cup bottled clam juice, or reduced-sodium chicken broth
  • 1 teaspoon cornstarch
  • 1 tablespoon minced garlic, divided
  • 3 teaspoons extra-virgin olive oil, divided
  • 1/4-1/2 teaspoon crushed red pepper
  • 1 pound raw shrimp, (21-25 per pound), peeled and deveined (see Ingredient note)
  • 1/4 teaspoon salt, divided
  • 4 cups broccoli florets
  • 2/3 cup water
  • 2 tablespoons chopped fresh basil, or parsley
  • 1 teaspoon lemon juice
  • Freshly ground pepper, to taste
  • Lemon wedges

  1. Combine clam juice (or broth), cornstarch and half the garlic in a small bowl; whisk until smooth. Set aside.
  2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the remaining garlic and crushed red pepper to taste; cook, stirring, until fragrant but not browned, about 30 seconds. Add shrimp and 1/8 teaspoon salt. Saute until the shrimp are pink, about 3 minutes. Transfer to a bowl.
  3. Add the remaining 1 1/2 teaspoons oil to the pan. Add broccoli and the remaining 1/8 teaspoon salt; cook, stirring, for 1 minute. Add water, cover and cook until the broccoli is crisp-tender, about 3 minutes. Transfer to the bowl with the shrimp.
  4. Add the reserved clam juice mixture to the pan and cook, stirring, over medium-high heat, until thickened, 3 to 4 minutes. Stir in basil (or parsley) and season with lemon juice and pepper. Add the shrimp and broccoli; heat through. Serve immediately, with lemon wedges.
Simple, healthy, and delicious! I'll definitely use two mangoes next time.
Source: EatingWell Healthy in a Hurry

  • 1 pound raw shrimp, (21-25 per pound), peeled and deveined, tails left on
  • 1/4 teaspoon salt
  • 1/4-1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground turmeric
  • 1 tablespoon extra-virgin olive oil
  • 1 large ripe, firm mango, peeled and cut into 1/2-inch cubes (see Tip)
  • 1 bunch scallions, green tops only, thinly sliced
  • 1/4 cup firmly packed fresh basil leaves, finely chopped

  1. Toss shrimp with salt, cayenne to taste and turmeric in a medium bowl. Cover; refrigerate for about 30 minutes.
  2. Heat oil in a large nonstick skillet over medium-high heat; place the shrimp in a single layer and cook until the undersides turn salmon-pink, about 1 minute. Flip them over and cook for 1 minute more.
  3. Add mango, scallion greens and basil and cook, stirring, until the shrimp is just cooked and starts to barely curl, 1 to 2 minutes.
So quick, easy, and delicious!  I took advantage of using cooked shrimp in this recipe and just bought pre-cooked frozen shrimp.  I allowed it to thaw in the fridge the night before.  Be sure to use fresh cilantro and spritz your meal with your lime wedge; the fresh flavors are amazing.  Finish this off with a cold summer beer :-)
  • 1 pound peeled cooked shrimp, (see Ingredient Note), tails removed, diced
  • 1 cup frozen corn, thawed
  • 2 4-ounce cans chopped green chiles, (not drained)
  • 2 cups canned green enchilada sauce, or green salsa, divided
  • 12 corn tortillas
  • 1 15-ounce can nonfat refried beans
  • 1 cup reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar
  • 1/2 cup chopped fresh cilantro
  • 1 lime, cut into wedges
  1. Preheat oven to 425°F. Coat a 9-by-13-inch glass baking dish with cooking spray.
  2. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.
  3. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
  4. Bake the casserole until it begins to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
I'm usually afraid of cooking scallops because I never know when they're done so I always over cook. them.  So this time I used a grill pan and and cooked them for about 3 minutes on each side and they turned out great.  I skipped the skewers to save some time.  I served this with grilled squash and Asian sesame noodles.
Source: Summer Kitchen TV

Bamboo Skewers
1 lb. shrimp, cleaned, shelled and deveined
1 lb. scallops, cleaned with muscle removed
1 bunch green onions, cut into 2 in long pieces
12 cherry tomatoes
1 piece fresh ginger, grated
3 tbsp rice wine vinegar
3 tbsp soy sauce
2 tbsp sesame oil
2 tbsp brown sugar
2 cloves garlic, minced
black pepper, to taste
1 lemon, cut into wedges
1 lime, cut into wedges 

1. Soak the bamboo skewers in water for at least 30 minutes.

2. Thread the shrimp, green onion, tomato and scallop, onto the skewers.

3. In a large bowl, mix together the ginger, rice wine vinegar, soy sauce, sesame oil, brown sugar, and garlic. Pour half of the mixture over the kabobs and marinate at room temperature for up to 8 hours. Reserve the other half of the mixture to baste the kabobs while grilling.

4. Prepare a charcoal grill to medium heat.

5. Place the skewers on the grill and season with fresh black pepper. Turn once and brush with the soy mixture.

6. Cook until opaque throughout, about 6-8 minutes. Take off of the grill and serve with lemon or lime wedges.

I haven't cooked in a while because I had a bad case of strep throat, but I'm feeling much better now and today I was ready for some food that didn't come frozen in a carton.  
This sounded like a great idea in theory but I'm really not used to eating fried food so it was heavy for me.  I also thought the house kind of smelled like the funnel cake stand at a carnival.  Matt loved them and I caught him eating "the beer crunchies" as I pulled them off a little to pare this down.  I think sometimes when you're married, you just gotta turn your head and let your husband eat the beer crunchies and pretend not to notice :-)

  • 2 lbs best-quarity large shrimp, peeled and deveined
  • 1/2 lime
  • 1 1/2 cups all-purpose flour
  • 1/2 cup rice flour (available at Latin or Asian Markets)
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon granulated garlic
  • 3/4 teaspoon cayenne
  • 1/2 teaspoon dried whole Mexican oregano, rubbed to a powder
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 (12 ounce) bottle cold beer, plus more
  • beer, to thin the batter if necessary
to fry
  • vegetable oil
Avocado Sauce
  • 1/4 ripe avocado, peeled
  • 1 pinch kosher salt
  • 3 drops of freshly squeezed lime juice
  • 1 -2 tablespoon water or 1 -2 tablespoon milk
  • 2 fresh fresh cilantro stems, stemmed and chopped (optional)
Mayonesa Secret Sauce
  • 1/2 cup mayonnaise or 1/2 cup lime mayonnaise
  • 2 teaspoons white vinegar
  • 1 1/2 tablespoons water or 1 1/2 tablespoons milk
to serve
  • fresh corn tortilla, warmed
  • salsa, de chiles de arbol or bottled hot sauce
  • shredded iceberg lettuce or green cabbage
  • pico de gallo
  • diced red onion, mixed with chopped
  • fresh cilantro (optional)
  • lime wedge
  1. Cut each shrimp into two or three pieces, Spritz a little lime over the shrimp to moisten- don't overdo it - and refrigerate.
  2. Make the batter: Combine the flour and seasonings in a bowl and mix thoroughly with a whisk. Add the beer all at once, whisk until smooth, and set aside at room temperature for 30 minutes.
  3. Pour the oil into a deep, wide pan to a depth of 2 inches and heat over medium-high heat to 365 degrees.
  4. Check the batter; it should be a thick coating consistency. If it seems too thick, add beer, water, or milk, 1 teaspoons at a time, until the right consistency is achieved. It's better to be slightly too thick than too thin!
  5. Pat the shrimp dry and add to the batter. Fish out a ew pieces at a time and fry until golden brown. Drain the shrimp on paper towels.
  6. To prepare hold a tortilla in your hand and add a spoonful of avocado sauce (directions for sauce are in the following step). Add the shrimp, a squeeze of secret sauce (recipe follows), and a healthy shot of hot salsa. Top with lettuce, pico de gallo, and onion and cilantro. Squeeze lime over the whole thing.
  7. Avocado Sauce: Place the avocado, salt, and lime juice ina blender or small food processor. Add 1 tablespoon water and pulse. Add more liquid as necessary to make a sauce the consistency of thick cream. Add the cilantro and pulse again just to blend. Taste for seasoning; it should be a little bland.
  8. Mayo Secret Sauce: Place the mayonnaise in a bowl and use a fork to slowly stir in vinegar to taste. Add water to loosen to the consistency of thick cream.

Read more: 
Yum! To make this a complete meal, I steamed baby potatoes and spooned this mixture over them.   This was a little spicy for me, but a lot of folks will think the heat is just right.
Source: Giadia
  • 1 pound large shrimp, peeled, deveined
  • 1 teaspoon salt, plus additional as needed
  • 1 teaspoon dried crushed red pepper flakes
  • 3 tablespoons olive oil, plus 1 to 2 tablespoons
  • 1 medium onion, sliced
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 cup dry white wine
  • 3 garlic cloves, chopped
  • 1/4 teaspoon dried oregano leaves
  • 3 tablespoon chopped fresh Italian parsley leaves
  • 3 tablespoon chopped fresh basil leaves
Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.