Shrimp Street Tacos with Mango Habanero Salsa

It has been a busy start to fall here! First off, last month I celebrated my 32nd birthday… yikes. It was a low-key day of brunch, day drinks and football, since my last couple birthdays have been very eventful.

Year 30 was celebrated on a party bus (literally, a school bus), cruising up Highway 1 in Southern California with my friends. It was bittersweet though, because two days later most people on that bus, including my husband, went off on deployment for 7 months.

31 was the first birthday I spent in Hawaii, but it wasn’t as fun as one would expect. We actually flew home from our house hunt on my birthday, and spent most of the day stressed out and making real estate offers. We were actually negotiating one house that fell through due to stubborn sellers, but it was a blessing in disguise, because I love the house we ended up with.

My husband’s birthday is a month and a day after mine, so funny enough, we made our first offer on our current home on my birthday and closed all the paperwork on his! It doesn’t feel like a year ago, especially since the home renovation is stillllllllll going on, but…

EXCITING NEWS. After a visit from the electrician on Saturday, my kitchen will be DONE. 100% done. I have been dying to share before and after pictures, but couldn’t bring myself to do it with a couple lingering projects. Make sure to follow @thepickygourmet on Instagram or Facebook to see the reveal next week!

For now, let’s get to tacos. Coincidentally, today is National Taco Day! Hurry up, you might still have time to run to the store (or, you know, a drive-thru). If you missed it this year, there’s always Taco Tuesday. Read on and you’ll be prepared.

Growing up in New England, I wasn’t a taco fan. When I was a kid (you can do the math now that you know how old I am), a taco was usually a hard shell full of dried ground beef, some cheese and maybe some shredded lettuce. Over the past couple decades though, with the help of food trucks and inventive chefs, more authentic and more inventive tacos have been pushed into the mainstream.

My time living in California really made me fall in love with them. I don’t eat red meat so chicken, fish & shrimp tacos are my preference. I love that kind of Baja, tropical, street taco style that is all over SoCal. That’s what inspired this post.

I am calling these street tacos not because I am selling them out in front of my house from a cart, but because this isn’t a very strict recipe post. It’s more of a blueprint of how to set up a really awesome build-your-own taco spread.


Coming soon, to your kitchen… if you want

Let’s start with the main attraction here, my mango habanero salsa I’ve been working on for a few months!

Mango Habanero Salsa

  • 1-2 habaneros
  • 1 yellow or orange bell pepper
  • 1/2 white onion
  • 1 carrot
  • 3 cloves of garlic
  • 2-3 Tbsp olive oil
  • 1 mango
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp agave syrup or honey
  1. Cut the habanero (or habaneros, if you are adventurous) in half and remove the seeds. Be very careful, wear gloves if you can and immediately wash your hands after.
  2. Chop the bell pepper, onion and carrot down to a similar size as the habanero halves. Make sure to remove the seeds from the pepper and to peel to carrot. Add all the veggies and garlic to a sheet pan. Drizzle with olive oil and season with salt and pepper.
  3. Roast the veggies at 350 degrees for about 15 minutes until tender and some char appears on the onion and peppers. Set aside to cool.
  4. Peel and remove the pit from the mango (it doesn’t have to look pretty). Put the mango and the roasted veggies and garlic into a blender with the apple cider vinegar and agave. Blend until smooth.

This recipe makes enough to fill a mason jar and trust me, that will last you a while. This can get spicy, so a little goes a long way. And it’s not just for tacos! I love to use this as a marinade for grilling chicken or to mix a dollop into some ketchup for a spicy, sweet dip for fries.

But we’re talking tacos. Here’s the rest of what you need to make my shrimp street tacos:

  • Small Corn Tortillas
    • Some packages will actually say street tacos. Besides being traditional, I like the small tortillas because guests can make as little or as much as they want and try different combos
    • Alternatives: Of course, you can use whatever tortilla you like. If you want something larger, if you just prefer the flour ones or those whole wheat versions, go for it. You just need a vessel.

  • Shrimp
    • Here’s my big shortcut. All I used was a bag of frozen shrimp (raw, cleaned & deveined) and my favorite bottled Caribbean jerk marinade. Just an hour of marinating and about 4 minutes in a skillet or on a grill pan, and you have perfect shrimp. I like the jerk marinade to play up the sweet and spicy aspects, but you could use any flavor you want… chipotle, barbecue, etc. If in a pinch, some olive oil, honey and hot sauce can be whisked together for a quick sauce.
    • Alternatives: Any other protein. Beef, chicken, pork or fish. If you have a big crowd to feed or are feeling ambitious, try making more than one. Just make sure it’s either shredded or cut to bite size pieces. Tofu is a good option for vegetarians, as are hearty vegetables like cauliflower, squash or potatoes. (I just found out about potato tacos a couple years ago, and trust me, they are fantastic.)

  • Fresh Salsa
    • Since we have the super spicy, super smooth mango habanero salsa, I like to contrast that with something fresh and with some texture. I threw together some chopped red sweet peppers from my garden with white onion and avocado, in equal parts. I did about 2/3’s of a cup of each, then simply tossed it with some sea salt and the zest and juice of a lime.
    • Alternatives: I usually go with a traditional pico de gallo, with tomatoes. If my spicy salsa was tomato based, I might do a fresh salsa with mango or pineapple. I’m really into balance and giving people options, but at the end of the day, if you know everyone will be happy with one sauce or salsa, that’s fine. For me personally, my husband and I loveeee spicy stuff but our guests aren’t always down for that.

  • Garnishes
    • My rule of thumb here is to have at least three extra things to dress up your tacos. It sounds like a lot, but it’s easy. I’m always start with something pickled, because it adds texture and I love that vinegar-y pop of flavor. I have to have my pickled onions and my husband loves pickled jalapeños. I make my own at home, but you can find this stuff in stores too. Next is something to tame all that heat, and that’s easy. Sour cream. I might get wild and mix a little lime juice and zest in there. Lastly, something fresh, and for me, that’s cilantro.
    • Alternatives: You don’t have to do pickled things and cilantro if that’s not your jam. Classic toppings like shredded lettuce, cheese, chopped onions, avocado, fresh jalapeños and beans are great for adding texture and freshness. For the cooling aspect, you could use guacamole or Mexican crema.

My favorite thing about throwing a taco party is that almost everything can be made in advance. When it’s time to eat, everything goes out on the table and your guests get to help themselves.

The more options you provide, the more fun combos you can make. My plate looked like a bunch of snowflakes, each taco unique and beautiful in it’s own way.


Where do you start?

This is easy enough to do for Taco Tuesday and fun enough for a weekend party with a few cervezas. It’s perfect to break up the monotony of chicken wings and dip on Sunday if you are a football fan. Trust me, your friends will love this. (And if they don’t, they might not be your friend.)

How are you celebrating National Taco Day? Let me know what your favorite taco toppings are. If you need me, I’ll be digging into all the leftover goodies I have from this post! See you next time!

Recipe Redux: Crab Cake Sandwiches Two Ways

Lots and lots of exciting things going on lately. The biggest news is (drumroll, please)… we bought a house in Hawaii! It’s feels surreal, especially since we don’t move for a few more weeks. I’m dying to get my hands on it, the kitchen and backyard especially.


Sneak peek! The kitchen will be getting a little bit of a facelift. The tacky plastic pergola in the yard is already gone, thank goodness. 

It was also my husband’s birthday recently. Ours are a month and day apart, which was a little funny because we made an offer on our house on my birthday and we closed on it just after his.

We celebrated all those things, but I wanted to do one more thing for my husband. When I posted about my crab cakes, he was on deployment. He looooves crab cakes. I made a bunch of them perfecting my recipe and he didn’t get any while he was gone. (My girl friends lucked out though!)

I decided it was time for another recipe redux. There is a restaurant we love back in Massachusetts that used to have something like this on the menu, but one day, it disappeared. My husband was so disappointed. It’s been a couple years so I don’t remember exactly what was on theirs, so I decided to have some fun in the kitchen and give him some options.

The base is the same, but the meal is totally different, because we are making crab cake sandwiches two ways!

Everything you need for this meal can be prepped a day (or two, or three) in advance, so we are going to start with the toppings.

Pickled Sweet Peppers

  • 2 cups sweet peppers, thinly sliced & seeds removed
  • 1/2 cup apple cider vinegar
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 4 sprigs of thyme
  • 1 tsp dried dill
  • 1 tsp minced garlic
  • 1 cup hot water
  1. In a small bowl, whisk the vinegar, sugar and salt until fully dissolved.
  2. Put the peppers, thyme and garlic into a mason jar. Add the vinegar mixture. Carefully pour in the hot water until full.
  3. Cover the jar and leave it at room temperature for one hour, then refrigerate for at least one hour before serving.

Pickled Red Onions

  • 1 red onion, thinly sliced
  • 1/2 cups apple cider vinegar
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1 tsp black peppercorns
  • 1 tsp minced garlic
  • 1 cup hot water
  1. In a small bowl, whisk the vinegar, sugar & salt together until dissolved.
  2. Put the onions, peppercorns & garlic into a mason jar. Add the vinegar mixture. Carefully pour in the hot water until full.
  3. Cover the jar and leave it at room temperature for one hour, then refrigerate for at least one hour before serving.

Mango Jalapeno Salsa

  • 1 cup finely diced mango
  • 1 jalapeno, deseeded & finely diced
  • 1/4 cup red onion, finely diced
  • 2 Tbsp pickled sweet peppers, finely chopped (optional if you happen to make them first, I like the extra color)
  • 1 lime, zest & juice
  • pinch of salt
    1. Combine all ingredients in a bowl & toss until mixed. Cover & refrigerate until serving.

Spicy Remoulade Sauce (modified from the original recipe)

  • 3/4 cup mayonnaise
  • 1 Tbsp whole grain mustard
  • 2 tsp paprika
  • 2 tsp prepared horseradish
  • 2 tsp pickling liquid (from either jar)
  • 1 tsp cayenne
    1. Combine all ingredients in a bowl and whisk until smooth. Cover & refrigerate until serving.

See? All I did was make a bunch of fun toppings to dress up the original recipe, which I have doubled below to make five sandwiches.

Why five? Well, I used a half dozen package of brioche buns for my sandwiches. They are sturdy enough to hold up to the patty and have a buttery taste that will compliment it. One bun goes into the actual crab cake as a binder, so that left five.

If you have another burger bun or rolls to use in the crab cake mix, you could definitely stretch this for six sandwiches. It’s all about using what you have and having to overbuy bread that won’t get used.

  • 2 eggs
  • 6 Tbsp mayonaisse
  • 1 lemon, zest and juice
  • 1/4 tsp crushed red pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp dried parsley
  • 4 green onions, finely chopped
  • 16 oz lump crab meat
  • 1 cup of finely chopped brioche roll (about 1 roll)
  • 4 Tbsp panko bread crumbs
  • pinch of salt and pepper
  • 1/4-1/2 cup canola oil for cooking
  1. In a bowl, whisk together egg, mayo, lemon zest, lemon juice, red pepper, garlic, parsley, green onions, salt & pepper. Gently stir in crab meat until combined. Add the bread and panko, slowly folding it in, until evenly distributed.
  2. Using your hands, form 5-6 patties (try to match the size of the brioche buns). Place on a pan lined with parchment paper, cover loosely with plastic wrap, and refrigerate for a least an hour and up to overnight.
  3. Preheat the oven to 350 degrees. Heat oil over medium-low heat in a deep skillet or pan. Without overcrowding the pan, cook patties about 3 minutes on each side until golden brown and crispy. (Flip them away from you carefully to avoid splatter) Transfer to baking sheet or pan and let them warm through in the oven for 3-4 minutes.


Uncooked crab cakes, to give you an idea of the shape

I highly recommend prepping this all the day ahead of time, at least the toppings. The crab cakes could be made the morning of if you like. Just make sure you give them enough time to set up in the fridge so they don’t fall apart. Speaking of not falling apart, I like to use two spatulas to hold the crab cakes when I flip them on the stove top. These suckers are heavy, and you want to move slowly and not get oil everywhere.

From there, it’s simply about building.

Sandwich #1

  • Crab Cake
  • Toasted Brioche Bun
  • Mango Jalapeno Salsa
  • Spicy Remoulade Sauce
  • Sliced Avocado
  • Baby Arugula

A great mix of sweet and spicy. I love fruity salsas, especially paired with something rich like crab. The avocado almost melted into the spicy sauce I smeared on the top bun, balancing out the flavors. Any greens would be good to add some freshness, but I love the peppery taste of arugula.

Sandwich #2

  • Crab Cake
  • Toasted Brioche Bun
  • Pickled Red Onions
  • Pickled Sweet Peppers
  • Spicy Remoulade Sauce
  • Baby Arugula

The vinegar-y bite from the onions and peppers is perfect with the light, fluffy crab cake. I went heavy handed with the spicy sauce on this one and added my arugula again. Greens make a nice barrier to keep the bottom of the sandwich from getting too saturated. Reminder: drain your pickled veggies on a paper towel before putting them on the sandwich, so you don’t get it soaked and soggy with the liquid!

My husband and I kept going back and forth, and in the end, neither of us could pick a favorite. Crab cakes feel like being at the beach to me. The first sandwich definitely had that tropical island vibe, while the second felt more like being on the water somewhere down south instead, like the Carolinas or Louisiana.

I love this because now I have all this great stuff to pick at. Mango salsa is perfect for a snack, tacos or over the top of grilled fish or chicken . The spicy sauce isn’t exclusive, it works on all kinds of sandwiches. It’s also amazing with fries or onion rings. And pickled onion and peppers? They last for months!


Get creative with your leftovers: I made twice baked potatoes with the remoulade sauce mixed in & pickled onions on top!

Not only do I have a fridge full of goodies after the fact, having all these components makes it easy for everyone at the table to customize their own sandwich. This spread would be fantastic with a black bean veggie burger or chicken breast too, if you have someone at dinner who isn’t a seafood fan.

It looks like a lot of work in this long post, but trust me, it’s not as hard as it seems. I personally love spending a weekend morning pickling things for the week or making my own sauces and dressings from whatever I can find in my kitchen. Those little things can make all the difference.

Well, I’ll let you all go. I hope you have a fantastic, safe and spoooooky Halloween… and that no one puts raisins in your Trick or Treat bag.

Recipe Redux: Healthy Pasta

I’m rounding out this block of recipe redux posts with a look back on a couple of posts from last January when I began exploring healthier ideas to pasta dishes. I love pasta. A lot. I could eat it all the time, but sometimes it’s nice to take a lighter approach.

You can check out my past posts: healthy alternatives to pasta and a recipe for shrimp and zucchini noodles.”

It’s funny, I’m seeing a trend among some of my friends that since the spouses all deployed a few weeks ago, everyone is starting up diets. It makes sense though. It’s easier to eat better when you are just cooking for yourself. Also, I feel like the last month or so my husband was around we were making the most of our time together, which included dining out and a few overindulgent nights of drinking and fun. Even outside my little circle, diets seem to be big right now with the holiday season coming up fast. Everyone is trying to drop a couple pounds before its time for turkey, pie and all that good stuff.

This week I played around with spaghetti squash and zucchini noodles. Let’s talk about the differences. Both are great alternatives to pasta, and low in calories. A cup of the squash is around 40 calories and a medium zucchini has around 30. I wouldn’t recommend saving and storing any cooked squash for the next day, but zucchini noodles can be made ahead of time and stored for a couple days in the fridge. As for taste and texture, both really take on the flavor of what ever other ingredients or sauces you use to dress them up. Squash has more of an aroma to it though. I look at them essentially as angel hair (squash) versus fettuccine (zucchini). You can’t go wrong with either.

Spaghetti squash doesn’t take much more than a knife and a fork to prepare. Poke a couple small holes into the squash and microwave it for about 4 minutes to make it easier to cut in half. It made it much easier. Then I removed the seeds and roasted the squash with a drizzle of olive oil, salt, pepper and italian seasoning for 45 minutes at 400 degrees. Zucchini on the other hand will require some kind of spiralizer, unless you want to cut it into small strips by hand.

I use zucchini noodles a lot. Spaghetti squash not so much. I have a couple friends who swear by it though, so for my first go with it, I used my old recipe.

I just replaced the zucchini noodles and added a little baby spinach into the mix. It was really good, but texturally I think I am more of a zucchini noodle kind of girl. But I look forward to trying so more recipes, maybe something with a heartier sauce or that uses the oven.

A couple days later I decided to flip the script. I made zucchini noodles and swapped shrimp for some sea scallops. I like to cook my scallops, seasoned with salt and pepper, in a small skillet. I melt a little butter with some garlic and fresh herbs like sage, basil or rosemary (whatever I have on hand) to sauté them in, just a couple minutes on each side until they turn a light golden brown.

For the zucchini noodles, I sautéed them in a separate skillet with a little olive oil, minced garlic, salt and pepper. After a couple minutes, when they start to become tender, I toss the noodles with a basil pesto sauce. If you can manage both skillets at the same time, this dish only takes about 5 minutes to put together, and it looks and tastes like something from a restaurant.

I apologize for the lack of an exact recipe to follow here, but that’s kind of the point. Both of these veggie noodles are easily added to your favorite pasta recipe. Keep it simple and use them with marinara sauce and meatballs, or alfredo sauce and grilled chicken. They are extremely adaptable, so don’t over think it. Also, since they are so much healthier than regular pasta, you won’t feel guilty about a little extra parmesan cheese on top.

I hope you liked looking back at some of my past posts with me. I plan on doing some more of these sporadically in the future, but next up will definitely be a brand new recipe for you all… I just have to to get back into my kitchen and figure out what it’s going to be!

Crab Cakes with Mango Apple Salsa

I’ve been doing a lot of posts about the number three… three ways to make grilled cheese, three marinades for shrimp skewers…  I really like the number three. Today we’re getting back to a nice straight forward recipe. But guess what? There are three components! Today it’s crab cakes with mango apple salsa and a spicy remoulade sauce.

I’ve shared before that a big factor in my recipe posts is what I find on sale at the store. There’s nothing wrong with trying to save a little money! This week I found lump crab meat. I was psyched. I’ve been dying to take a stab at making crab cakes.

Yup, that’s right. I have never made crab cakes before. I’ve eaten them a lot, I’ve seen them made, I’ve skimmed some recipes… Basically, I knew how to make them, I just never did it. But I know what I like, and I cook what I like, and guess what? So I just kind of winged it, and it actually turned out pretty darn good.

Let’s start with the salsa and sauce first, because you can make these ahead of time.

  • 1 cup finely diced mango
  • 1 cup finely diced apple*
  • 1 scallion, minced
  • 1 lime, zest and juice
  • pinch of sea salt
  1. Combine mango, apple and scallion in a bowl. Add lime zest, lime juice and salt, tossing until well incorporated. Cover and refrigerate until needed.

*Use whatever kind of apple you want! I went with Fuji. Red apples in general tend to be sweeter, while green apples lean more towards tart, so pick whatever appeals to you.

  • 3/4 cup mayonaisse
  • 1 Tbsp whole grain mustard
  • 2 tsp paprika
  • 2 tsp prepared horseradish
  • 1 Tbsp pickled jalapeños, finely diced
  • 2 tsp pickling liquid
  • 1 tsp cayenne
  1. Combine all ingredients in a bowl and whisk until smooth and well incorporated. Cover and refrigerate until needed.

Well, those parts were easy, huh? And I know, more mayo. I declared I hate mayo in my last post, but the disclaimer is I hate it on it’s own, just spread onto things. When I started cooking I realized how many sauces and dishes secretly had mayonaisse buried within them. I had been consuming it without even knowing. But if I find a big glob of the stuff on my sandwich, it’s going back. (I’m looking at you, Wendy’s.)

If you don’t want the sauce to be spicy, you can substitute the jalapeños with regular pickles. Or use a fresh jalapeño and regular pickle juice. I know I’m kind of a weirdo and not everyone has a jar of homemade picked peppers always on hand.

Onto the main event!

  • 1 egg
  • 3 Tbsp mayonaisse
  • 1/2 lemon, zest and juice
  • 1/8 tsp crushed red pepper
  • 1/8 tsp garlic powder
  • 1/4 tsp dried parsley
  • 2-3 green onions, finely chopped
  • 8 oz lump crab meat
  • 1/2 cup of finely chopped Hawaiian roll (about one roll)
  • 2 Tbsp panko bread crumbs
  • pinch of salt and pepper
  • 1/4-1/2 cup canola oil for cooking
  1. In a bowl, whisk together egg, mayo, lemon zest, lemon juice, red pepper, garlic, parsley and green onions. Gently stir in crab meat until combined. Add the bread and panko, slowly folding it in, until evenly distributed.
  2. Using your hands, form 4 patties (about the size of your palm). Try to keep them as uniform as possible. Sprinkle each pattie with a little salt and pepper. Place on a plate or pan lined with parchment paper, cover loosely with plastic wrap, and refrigerate for an hour.
  3. Preheat the oven to 350 degrees. Heat oil over medium-low heat in a skillet. Cook patties in the skillet, about 3 minutes on each side until golden brown and crispy. Don’t overcrowd the skillet, cook 1 or 2 at a time if you need to. Transfer to baking sheet or pan, and let them warm through in the oven for 3 minutes.
  4. Serve the crab cakes over the remoulade sauce with mango apple salsa on top, with an optional side of micro greens and a slice of lemon.

Crab cakes can kind of seem intimidating to make, but trust me, it’s pretty easy. Taking the time to make the homemade salsa and sauce also gives this dish a wow factor. I love when there’s a lot of different texture a flavors on a plate. The sweet, cool fruit is perfect top of the warm, soft crab cake. Then that little kick from the spicy remoulade just rounds it all out. It’s got a little bit of everything all in one bite.

I’m also going to pat myself on the back, because I think this is one of the prettiest plates of food I think I’ve ever made.

You can make the salsa and sauce the night before, the morning of, or even during that hour when the crab cakes are setting in the fridge. It’s definitely not as time consuming as you would think. All three parts to this recipe are essentially dumping everything in a bowl and stirring it up, and the actual cook time for the crab cakes is about 10 minutes.

A lot of crab cake recipes use butter crackers or plain bread crumbs. I like the idea of fresh bread to really soak up the flavor, and using Hawaiian rolls adds that buttery element. You could certainly use white bread or whatever you gave in the pantry. The addition of the panko bread crumbs was for that crispy texture the crackers would have provided.

These are great for an appetizer, but honestly, two of these guys were a pretty satisfying dinner for me. You could even skip the micro greens and do a heftier simple side salad to really give it the look of an entree.

The best part of this recipe for me? I have another container of crab meat still in my fridge. I have a feeling these crab cakes will be showing up again very soon on my dinner table. Let me know if you try this recipe out- tag me on Instagram or Twitter if you get a photo, or tell me about in the comments!

End of Summer Shrimp Skewers

It’s September already? I always mixed emotions because on one hand it’s my birthday month, but on the other hand, summer is coming to end. Before it does, we have Labor Day weekend… AKA one more excuse to grill out.

One of my favorite things to grill is shrimp. I always show up to barbecues with containers of marinating shrimp to skewer and throw on the grill. I mean, everyone else always has hamburgers, hot dogs and potato salad covered… and since I don’t eat red meat, I like to give myself some more variety than just chicken wings and side dishes.

I love playing around with different flavors for the marinades, and here are my three favorites. For grilling, you want to use large or jumbo shrimp. I went with jumbo and each of these marinades works for about 10-12 shrimp. Obviously you can cut the amounts in half or double them, depending on how much food you want to make.


Top to bottom, #1, #2 & #3

#1 Sweet & Spicy

  • pinch of salt & pepper
  • 1 tsp grated ginger
  • 2 Tbsp olive oil
  • 1/4 cup honey
  • 1/4 cup sriracha
  • 1 shallot, finely diced

#2 Lemon Garlic

  • 1 shallot, finely diced
  • 2 tsp minced garlic
  • 1/4 cup olive oil
  • 2 Tbsp balsamic vinegar
  • 1/2 tsp lemon pepper
  • pinch of salt & pepper
  • juice from 1 lemon (set aside)

#3 Teriyaki

  • 1/4 cup mirin/rice vinegar
  • 2 tsp minced garlic
  • 1/4 tsp sesame oil
  • 2 Tbsp soy sauce
  • 1/4 tsp sugar
  • 1/2 tsp grated ginger
  • pinch of salt & pepper

To make the shrimp, whisk the ingredients of the marinade together in a small bowl. (Except the lemon juice on recipe #2, the acid will start to cook the shrimp.) Place your tail on, deshelled, deveined shrimp into a ziploc bag and pour in the marinade. Shake them around a little to make sure they are well coated. Refrigerate for about a half an hour.

Skewer the shrimp and cook them over medium heat, about 350 degrees, on the grill. Reserve the leftover marinade (and at this point, add the lemon juice to #2) to brush over the shrimp while it cooks. After a 2-3 minutes, flip the shrimp and brush on more marinade. Cook another 2-3 minutes, until opaque and cooked through.


Top to bottom, #1, #2 & #3

This is great to bring to a cook out because, like I said earlier, it’s different and it’s easy to transport. Once you have your marinade baggies all set, you can put them on ice or in a cooler and take them to the party. Easy clean up too, since all you have to do is toss out the bag.

I think it’s really fun to make two or three different flavors at the same time. People can try them all and pick their favorite. These little flavor bombs will really stand out from all the typical cook out dishes people expect.

Once summer ends, you can still get down on these. Use your grill pan and make them on the stove top. Serve them over some rice or stir-fried veggies for a really easy and fun meal.

I hope you all enjoy your last days of summer! Get outside and make them count. I know I will, I’ve actually got to wrap this up and head to a picnic today! Then in the next few weeks, I can start brainstorming fun fall recipes to share. Stay tuned!

Shrimp Fried Rice

First things first everyone, who is psyched for Leo finally winning an Oscar? I love award shows and yesterday I went all out making fried chicken and waffles. My kitchen is a wreck! So today I thought I’d share an easy recipe that is a great make ahead dish for the upcoming week. No, not chicken and waffles, even though they were great. (I promise I’ll share that one eventually.) Today it’s all about shrimp fried rice!

This is a fast recipe that can yield a lot of food out of one pan. Clean up is easy, you can have leftovers for days and everyone loves it. You know when you go to those hibachi steak houses and they are spinning the egg and tossing shrimp into your mouth? Who isn’t a fan of that? This is all that great flavor without the tricks and having to share your dinner table with strangers.

Yields 4-6 servings

  • 2 cups brown rice
  • 1/2 lb large or jumbo shrimp, cleaned & deveined
  • 1/2 Tbsp chili powder
  • 1/2 Tbsp garlic powder
  • 2 Tbsp mirin or rice vinegar
  • 12 oz bag frozen veggies (I used carrots, corn, green beans & peas)
  • 1 egg
  • 2 Tbsp low sodium soy sauce
  • 1/2 Tbsp sesame oil
  • 2 Tbsp lime juice
  • parsley for garnish
  1. Cook two cups of brown rice according to package directions and set aside.
  2. Heat mirin or rice vinegar over medium heat in a wok or large sauté pan. Add shrimp to the pan and sprinkle with chili and garlic powder. Cook for about 4 minute, stirring occasionally, until the shrimp start to become pink and opaque. Remove from heat with a slotted spoon or tongs and set aside, reserving the liquid in the pan.
  3. Add frozen veggies to the pan. Stir constantly until they are thawed. Make a well in the center of the veggies and add the egg, directly onto the surface of the pan. After a minute when the egg has begun to cook through, scramble and toss it with the veggies until combined.
  4. Add the rice to the pan and mix into the veggies. Evenly pour the soy sauce and sesame oil over the contents of the pan, and cook for another minute until rice is warmed through, stirring occasionally.
  5. Reduce heat to medium-low, add the shrimp back into the rice and toss until incorporated into the rice. Add the lime juice, stir it in and cook for about a minute until the shrimp are warm. Serve with a garnish of fresh parsley.

Like a lot of my other recipes, this is great because you can use whatever you have in your kitchen and make your own variation. You can do chicken or tofu as the protein, you can use whatever frozen veggies you and your family like, and it’s an recipe that’s  easy to taste as you go and adjust flavors.

Season the shrimp with whatever spices you love, I just happen to like a bit of heat. Some people may like a little more soy sauce but I prefer a less salty taste than what you would expect from take out fried rice. Sesame oil isn’t necessary but I think it’s the secret ingredient that really brings together that hibachi flavor. Try the rice before and after adding it, you’ll see what I mean. Lime juice also isn’t necessary. That’s my signature at the end, because I like the bright, fresh flavor it adds.

My husband loves when I make this. Whatever we don’t eat is always enough for two or three lunches for the rest of the week. I portion it out into Tupperware and he grabs it on his way out the door. He also likes to drizzle a little sriracha on top. Highly recommended if you are a spicy food fan.

Try this one out a few times until you find your perfect combination. Once you get it down, I guarantee it will be a weeknight winner. And it’s a lot easier than having to fight a bear! See what I did there? Huh!? Sorry, I’m still fan-girling over Leo. I’ll try and control my corny jokes in the future. Maybe.