This bright and flavorful 4-ingredient Raspberry Chipotle Salmon is a weeknight lifesaver. Less than 5 minutes of prep and it cooks in just 10 minutes. Plus, if you enjoy broccoli, you can turn this into a complete one-dish meal.
Disclaimer: I received an advanced copy of this book from Page Street Publishing Co. in exchange for an honest review. All opinions are mine alone.
This big, bold Taco Shrimp Bowl – easily customizable to your tastes – can be on your table in under 30 minutes. Make it for Cinco de Mayo, Taco Tuesday, or a quick weeknight meal. The shrimp and veggies are cooked on a sheet pan before being served with rice, garlicky black beans and your favorite taco toppings.
The crazy spring is winding down and I’m excited to be ushering in warmer weather, quieter evenings and weekends, and healthier, fresher food. The past 6 weeks have been a real challenge to keep up with life, nevermind blogging. I’m thrilled for what I hope will be a slower pace over the next several weeks.
Despite the hectic season, I didn’t want to let Cinco de Mayo pass by without a nod here on Books n’ Cooks. I didn’t have the time to make the Progressive Menu that I had in mind, but I think I did pretty well for you this year.
I call this dish Shrimp Taco Bowls, primarily because I used taco seasoning – a pantry staple in my house – on the shrimp and the veggies. However, with the onions and peppers, this is also like a Shrimp Fajita Bowl. Call it whichever you choose… and if you prefer? Skip the rice and make fajitas instead. Less dishes!
What I love about this meal:
It’s quick. It’s on the table in under 30 minutes, even with the chopping.
It’s flavorful. Garlicky black beans, spicy shrimp and salsa. Creamy guacamole.
It’s both filling and yet light. Fiber from the beans (and brown rice if you choose to use it), lean shrimp, and a combination of roasted onions and bell peppers with fresh salsa or pico de gallo.
I really have no complaints, although my husband would have preferred fewer dirty dishes. 😉 The shrimp, onions and peppers are roasted on a sheet pan; the beans are warmed in a skillet with a little olive oil and garlic; and the the rice cooked separately. Good thing I have my professional dishwasher!
Recipe Notes: Modifications & References
Modifications: Skip the beans. Make extra beans for a meat-free lunch (your coworkers will thank you for not microwaving seafood in the shared microwave!). Kick up the spice or mellow it out. Throw freshly chopped cilantro in everything.
I’ve made some version of these bowls multiple ways. You can easily keep this to a 30-minute no-fuss version with a lot of store-bought toppings and mixes. Some homemade toppings and mixes are household staples in my home but others I only break out occasionally – i.e. when time permits, when entertaining, or when my garden is overflowing. Here are some of my favorite homemade seasonings, toppings, and accompaniments that you can use in this recipe,should you so choose.
Taco Seasoning: one of my pantry staples, this will keep in an airtight container for a few months.
Restaurant-Style Salsa: made in the food processor, this will keep for a few days, if you can make it last that long! It’s delicious and seriously addictive.
Roasted Tomato Restaurant-Style Salsa: a fresher version of the above, made with garden-fresh tomatoes and veggies, roasted in the oven before being thrown in the food processor. It also keeps for a few days in the fridge.
This big, bold Taco Shrimp Bowl - easily customizable to your tastes - can be on your table in under 30 minutes. Make it for Cinco de Mayo, Taco Tuesday, or a quick weeknight meal. The shrimp and veggies are cooked on a sheet pan before being served with rice, garlicky black beans and your favorite taco toppings.
3c.white or brown ricecooked according to package
Ingredients for the Black Beans:
1Tbs.extra virgin olive oil
1-15 oz.canblack beansdrained and rinsed
pinch coarsely ground black pepper
Ingredients for the Shrimp & Veggies:
1 red onionsliced
1lb.extra-large shrimppeeled, deveined and pat dry
salsa or pico de gallo
freshly chopped cilantro
Make the Black Beans:
Heat olive oil in a small skillet set over medium-low heat. When hot, add the garlic and saute until fragrant, about 3 minutes.
Make the Shrimp & Veggies
Preheat oven to 400F.
Line a baking sheet with foil and spray with cooking spray. Spread the veggies on one half of the baking sheet and the shrimp on the other. Sprinkle baking sheet with 1 Tbs. of the taco seasoning. With clean hands, toss veggies and shrimp to coat. Sprinkle with remaining 1 Tbs. taco seasoning and toss again. Spread shrimp and veggies into a single layer. Mist again with cooking spray and bake in preheated oven for 9-10 minutes, until shrimp are cooked through.
Assemble your bowl.
One serving is 3/4 c. of rice and 1/4 of the shrimp and beans. Add additional toppings as desired.
Nutrition calculated using brown rice and 2 bell peppers without any additional toppings. Adding toppings will change the nutrition info.
Shrimp and pineapple kabobs are brushed with a sweet and spicy BBQ sauce for a quick and flavorful weeknight meal.
This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.
Happy Hump Day!
I don’t know about you, but as summer gets closer, my attention span at work starts to wane. The days drag on forever. And when I get home? I feel like there are a million things to do. I run around the house (or the town, depending on that week’s activities and errands) like a crazy person trying to get stuff done and yet wondering where all of the time went. Suddenly it’s dinner and and inevitably, the weather doesn’t cooperate with my plans. At least not this month – we’ve had rain and thunderstorms for 8 out of the last 11 days.
With a hectic weekday schedule, I’ve been trying to plan super easy and simple dinners. My goal is big flavor with as little effort as I can muster. For times like this, the grill is my friend. (When the weather allows, anyway.) Burgers and hot dogs are always in the freezer, but equally frequently, chicken, pork, and steak get a quick rub or marinade and get tossed on the grill with some fresh vegetables. And shrimp. It takes a little longer to prep, but it cooks up in just a few minutes.
So on one of those rare days where the rain held off, I raced to the grill with a big dish of these shrimp and pineapple kabobs.
This is a dish where the prep actually takes longer than it takes the cooking time. The prep isn’t crazy -just defrosting, peeling, and deveining the shrimp and then threading the kabobs. I used Tangerine Hatch Chili BBQ Sauce (<- affiliate link), so kindly provided by our sponsor Not Ketchup, as the sole marinade for the sauce. No extra spices or mixing up any sort of sauce – I just brushed with the spicy-sweet sauce prior to grilling and again halfway through. I wanted the BBQ sauce to shine through. And truthfully, the kabobs didn’t need anything else. Try it, you’ll be glad.
Please, share in the comments section, what’s your go-to busy weeknight dinner?
Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with samples and product to use for creating #BBQWeek recipes. All opinions are my own.
The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.
Spicy shrimp sit atop tortilla chips and guacamole for a quick but fancy appetizer.
Today the #SundaySupper crew is getting ready for awards shows with fancy finger foods. Now I don’t usually watch the awards shows – I’d rather watch the recaps afterward on who won as well as recaps focused the fashion – but I LOVE entertaining. Any time I have an excuse to make an appetizer – be it a finger food or dip – I jump on it. So when close friends came for dinner a couple of weeks ago, I seized the opportunity to create a new appetizer that would compliment our main meal, tacos.
That meal was going to be simple because there would be 4 children under the age of 5 running around while the adults tried to play a board game. (Anyone else into legacy board games? After finishing Pandemic Legacy, our little group has moved onto Charterstone.) The plan was for me to make a big batch of tacos for the adults, and quesadillas for our picky children.
While taco night doesn’t usually call for appetizers, other than maybe chips, salsa, and guacamole, but that didn’t stop me. In fact, it’s a question I see frequently in some of the cooking/foodie groups I’m in. What’s an good appetizer to serve for taco and/or Mexican night? Usually the answer is chips and dip, or that an appetizer is unnecessary. While I agree, as a hostess, sometimes I want to serve something anyway.
I created these Jerk Shrimp & Avocado Bites to that little something extra. A bite that is a little fancier than chips and dip, but still easy and quick. And fairly light, so that guests don’t fill up on appetizers instead of a meal. These little bites feature both Caribbean flavors in the shrimp seasoning as well as a traditional guacamole that you’d expect to see with tacos.
Recipe Notes: This recipe can be as simple or as complicated as you’d like it to be. I use homemade jerk seasoning (it only takes a few minutes to make from pantry staples) and homemade guacamole (again, super easy, recipe coming Wednesday!), but you can certainly use store-bought seasoning and/or guacamole to speed things up even more. I used store-bought tortilla chips in this recipe, but you can certainly make your own chip or tostada if you’d like.
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Celebrate Valentine’s Day (or the weekend) with a sweet and spicy dinner for two. Sweet pineapple salsa compliments jerk scallops full of flavor in a dinner that comes together quickly.
Like so many other couples, my husband and I rarely eat out on Valentine’s Day. And since having kids? We rarely get to go out around Valentine’s Day. Instead, we try to celebrate with a special dinner at home. Sometime’s it’s something that’s a little more expensive, something it’s something that’s more time consuming to make than usual, or something it’s just something that I know my husband will love.
This dinner meets two of those criteria. Scallops are something that my husband enjoys immensely but that I don’t make super frequently. They’re a bit pricey and since having kids, I haven’t quite been as excited about seafood as I used to be. Plus, it is one of those proteins that I’m always (inexplicably) nervous about undercooking. #Paranoia
So for this Valentine’s Day, I paired some of my husband’s favorites for a quick but killer meal. Spicy scallops are topped with a sweet pineapple salsa and a rice, flavored ever so slightly of coconut. He was in heaven.
My husband has a big appetite, so this recipe serves two in our house. Depending on your appetites, you may want to adjust the amount of scallops.
This pineapple salsa is mild, with no jalapeno. It was a perfectly sweet pairing for us, since the scallops have a good bit of kick, but feel free to add a jalapeno (minced, seeds included or removed per your preferences) if you’d like this dish even spicier.
Although the recipes is for searing on the stove top, the scallops can be grilled as well.
Jerk Scallops with Pineapple Salsa over Coconut Rice
Make the Salsa: Combine all ingredients in a bowl. Refrigerate until serving.
Make the Rice: Bring coconut milk and water to a boil. Add rice and reduce heat. Simmer, covered, for 10-15 minutes, or until rice is cooked through. Turn off stove and allow to stand for a few minutes.
While the rice is cooking, rinse scallops and pat dry.
Place jerk seasoning on a plate. Coat scallops with seasoning on top, bottom and sides. Place in hot skillet. Sear for 2 minutes per side. If needed, lower heat and continue to cook until scallops are cooked throughout.
Serve scallops hot, over rice. Top with pineapple salsa.
Looking for more recipes designed to serve two? Check out the links from my friends below, or search #RecipesForTwo on social media for a visual tour of some amazing dishes.