Japanese inspired udon stir fry with shrimp, sliced mushrooms, zucchini, sweet corn, and peas in delicious teriyaki sauce. This dish is both healthy and easy to make, a great choice for a quick meal.
It’s Father’s Day this weekend. Have you made your plans yet?
An Asian inspired salad filled with red cabbage, sweet carrots, refreshing basil, crunchy lotus root, and juicy shrimp. Simple to make and healthy, this salad is a great option for the summer season.
I hope everyone had a wonderful Memorial Day Weekend! How did you celebrate? I’d love to know what everyone did.
Vietnamese pho noodles in Thai spicy and sour soup with shrimp, mushrooms, and refreshing basil, a quick and easy recipe for a cold dreary day.
Vietnamese pho + Thai Tom Yum = Pho Thai
This Vietnamese and Thai fusion noodle soup is so delicious I have to share it with everyone at Fiesta Friday!
Campanelle pasta with succulent shrimp, mushrooms, and zucchini tossed in a creamy Cajun seasoned Marsala wine sauce. A delicious quick and easy recipe that’s perfect for lunch or dinner.
Have I mentioned that I love pasta? It feels like it’s been forever since I posted a pasta recipe so I hope you’ll enjoy this one =)
Warm creamy dip with shrimp and spinach in every bite, this recipe is so delicious it’s simply irresistible. Quick and easy to make with just a few ingredients, this dip will be perfect for parties.
This recipe is definitely a guilty pleasure and an indulgence, but I personally think indulgences are fine as long as they’re in moderation. I separated the dip into 3-4 servings and only placed one serving in the oven for myself. But it’s soo tasty. This recipe reminds me of nacho cheese and spinach dip. It is very addictive and easy to make.
Juicy shrimp cooked in a slightly spicy and very garlicky soy sauce, perfect with rice for a quick dinner. This delicious dish is so flavorful you won’t be able to resist!
Garlicky shrimp. Seriously, do I need to say more? With just the slightest hint of spicy from crushed red peppers, lots of garlic, a little bit of sugar, and some soy sauce, this sauce is so tasty, you’ll want to use in all your dishes.
A simple yet delicious salad filled with shrimp, dried cranberries, and walnut in every bite. Lightly covered with Greek yogurt and lemon juice, this salad is both healthy and flavorful, a great side dish to any entrée.
This salad is so simple to make that it almost isn’t even considered cooking. The hardest part of this recipe is boiling the shrimp. It’s that easy. The rest is all about chopping up ingredients and mixing.
Slightly crunchy shrimp covered in a light honey lemon mayo with sugar glazed toasted pecans over a bed of finely chopped iceberg lettuce, a delicious yet (slightly) healthier version of the classic Honey Walnut Shrimp.
Have I mentioned that I love shrimp? No? Well, if I didn’t, you now know that I do. Honey Walnut Shrimp is my absolute favorite shrimp dish! We always order it when we eat out at a Chinese restaurant, which honestly isn’t that often. My family firmly believes that if you know how to cook, there’s no need to eat out. So we rarely go out to eat except for special occasions or extremely lazy days. But while this is my favorite dish, it can be pretty pricy. After all, it is seafood.
A combination of spicy and sour, this Thai soup is a perfect remedy for a cold dreary day. Filled with shrimp, tomatoes, mushrooms, and onions, this soup is very flavorful and delicious.
It’s cold, cloudy, windy, and rainy. Guess what that means? It’s the perfect time for soup!
In Thai, this soup is called Tom Yum Goong, or Hot and Sour Soup with Prawns. It’s spicy from the chili peppers, slightly sour from the lemon juice, and very fragrant from the lemongrass and kefir lime leaves. This soup is a wonderful combination of so many different flavors. You will love it as much as I do.
Warm cheesy shrimp baked with chopped mushroom, fresh basil, and Italian seasoning, a simple but delicious appetizer that tastes just like pizza.
This is a great appetizer for Thanksgiving, but you’ll have to make several batches if you want it to last. No matter how much I make, they’re always gone in a few minutes. My recipe is only for a dozen shrimp, but it can easily be doubled or more to fit the number of guests.