The only thing I wish I would have added in this recipe is more tomatoes. When you read the recipe, add more potatoes or more tomatoes according to your own preference.

Why Eat Red Snapper?

• Super Nutritious
• Low Mercury Levels
• High in Omega 3’s
• High in Protein (23 grams per 4 ounces)
• Firm Flesh, makes it versatile for many different recipes
• Mild Tasting White Fish
• Easy to Prepare

The only con is price. Red snapper runs about $34 a pound, so this is a treat, but it can be well worth it to make it at home, rather than spend more than that in a restaurant.

Ways to Prepare Red Snapper

• Pan-Sear
• Poach
• Bake, Roast
• Add to Pasta with creamy sauce or butter and lemon

Process for Red Snapper Recipe

This recipe couldn’t be easier. I did boil my potatoes first because there is not much oven time. You will only need about 8 to 10 minutes in the oven, just enough time to warm through the tomatoes. The only thing I would change it to add more grape tomatoes, because they were so good with each bite of the fish.

8 minutes per half inch at 400

Here are some of my Red Snapper Dishes

• Roasted Snapper with Pistachio Pesto
• Whole Grilled Red Snapper

More Fish/Seafood Recipes

• Roasted Fish Tacos with Peach Salsa
• Tuscan Shrimp
• Salmon Kabobs
• Seared Scallops

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Roasted Red Snapper

Roasted Red Snapper with Potatoes and Grape Tomatoes in Olive OIl

Course Entree

Cuisine Mediterranean

Keyword red snapper

Ingredients

• 1 pound Red Snapper Filets
• 2 tablespoons olive oil
• 6 small golden yukon potatoes
• 12 grape tomatoes
• salt, pepper
• 1 tablespoons fresh dill or parsley
• 1 teaspoon capers

Instructions

• Boil potatoes in cold water until fork tender. Cool enough to be be able to slice. You can use any potato, but yukon gold slice easier without falling apart.
• Preheat oven to 400 degrees F.
• Drizzle olive oil bottom of dish. Add sliced potatoes. Place snapper on top of potatoes.
• Season with salt and pepper. Drizzle olive oil over the fish, add capers, lemon juice, tomatoes, fresh dill or parsley. I prefer to cut the tomatoes in half before placing in dish.
• Bake for 8-10 minutes.

The post Roasted Red Snapper with Potatoes and Tomatoes appeared first on Spinach Tiger.

• Langostino Lobster Salad
• Salmon Kabobs
• Cajun Shrimp with Cheesy Cauliflower Rice
• Shrimp Avocado Tomato Salad
• Roasted Fish Tacos with Peach Salsa
• Shrimp with Peanut Sauce

The langostinos can be found at Trader Joes and are affordable. Cauliflower rice (for Cajun shrmp) is a nice low-carb option and Costco sells it in four-packs. For Fish tacos, take advantage of end of summer peaches. Use your choice of roasted fish, or use a frozen fish.

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The post Easy Seafood Dinner Recipes appeared first on Spinach Tiger.

First let me tell you a funny, which has a sad moment to it, but in the end, I think you’ll smile.

My mother passed away October 30, 2019. . My friend, Rhonda called sobbing, as she loved my mom who we call Retro Rose. Every year, Rhonda and Retro Rose would team up at my Galentine’s party, eat fried eggplant and laugh a lot. We had a celebration of life for Retro Rose and Rhonda didn’t show up, something quite surprising. But wait.

She showed up the next day, the wrong day. She wondered why I was in workout clothes; I wondered why she was at the door. Long story short, we showed her the video, she cried again, and then proclaimed, “I’m hungry.” Well just by luck, or Retro Rose magic, I had just completed making this mixed seafood recipe  for the blog and it was only 4:00.

She’s on the keto diet and I said “believe it or not I have food and a keto dessert.”

This mixed seafood recipe is easy for a French dish.

I’ve been to France twice and I absolutely love French food, especially the dishes cooked with wine and butter. I’m about to go to Paris is May and am excited to be taking a bread baking class, which I’ll report on later this summer.

It’s a little fussier than most of my recipes, because it’s adapted from the cookbook, Le Cordon Bleu at Home. When I first started blogging almost eleven years ago, I cooked out of this book for a year with a group of bloggers wanting to take on the French recipes.

I learned a few things about French cooking that year. You use a lot of pots and pans. Often the recipes seem a bit over-complicated. The end result is always delicious, even surprisingly so. I thought this dish was going to be boring, but I was so wrong.

Scallops are delicate, decadent and expensive. The good news here is you only need a half pound, and you can replace with small bay scallops, which are sometimes more affordable.

Best Way to Prep Scallops

• You must clean the sand off the scallops by quickly rinsing in cold water.
• Remove the side muscle. It pulls off easily. Otherwise, you’ll get a bad, fibrous bite you do not want.
• Dry well with a clean towel or paper towel.

Mixed Seafood Recipe with Butter and Wine is Naturally Lower in Carbs

This recipe is naturally lower carbs because it’s protein and fat. If you don’t care about that, serve this with rice, or crusty bread. It’s a great dish to put together for a dinner party or over the holidays when you’re ready to run from turkey and beef. For a very fancy dinner, serve over store bought puff pastry.

Mushrooms and Mixed Seafood

Let’s talk about mushrooms. There was a time I wouldn’t dream about mushrooms and seafood, but this works. If you hate it, skip them and add in more seafood. I’ve been to two fine dining restaurants this year, where mushrooms was paired with seafood and it was brilliant.

Wine Butter Sauce

Classic and delicious, wine butter sauce can turn almost any plain dish into something special.

More Scallops Recipes from Spinach Tiger

• Seared Scallops with Pasta
• Seared Scallops with Fennel
• Anchovy Basil Pesto with Seared Scallops 
• Seared Scallop with Edamame Pasta (low carb)

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Shrimp and Scallops in Cream Sauce

Ingredients

• 1 pound shrimp
• 1/2 pound scallops sliced across
• 1 shallot finely diced
• 2 tablespoons butter
• 1 cup white wine
• 1/4 cup heavy cream
• 2 cups mushrooms sliced
• 2 tablespoons parsley finely chopped
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Instructions

• Peel and devein shrimp.
• Remove the side muscle of the scallops. Slice across.
• Heat butter in pan. Cook scallops until just done about 2 minute per side. Remove to dish. Set aside.
• Add shallot just until soft, then add wine and parsley and simmer until alcohol is cooked off.
• Slice mushrooms and sautè quickly in large sautè pan in 1 tablespoon butter. Season with salt and pepper. Add scallops, and uncooked shrimp. Shrimp will only take a few minutes to cook.
• Add in heavy cream and continue to cook. Add parsley.

The post Mixed Seafood in Wine Butter Sauce appeared first on Spinach Tiger.

It was a mix of all the right ingredients and although rustic, far from ordinary. They had a secret ingredient I’ll share below

I posted this recipe eleven years ago am I’m reposting with new pictures. It was a post that expressed how I feel about food, and particularly developing recipes you will actually make and enjoy. I still feel the same way in what I believe this blog is all about. It’s about you and how to make your life more delicious, more enjoyable in an easy, approachable style.

 Some people think that hat good food can only be achieved if you spend hours in the kitchen.

No one, not even a passionate foodie type, food blogger has several free hours to make each and every meal.  I now own a keto bakery and cooking is a lot more challenging for me.

When I boil down the reasons I blog about food, it’s not really for me. I can go in the kitchen and come out happy any time of day. I also know many of you didn’t grow up with my background.

I was exposed to home cooking and fine dining since the day I was born. I was also that girl who lived with one parent, and especially the years I lived with my father, I did all the cooking. The meals became important in rough times. Sometimes sitting to have nice food together was the only normal I felt.

When I write out recipes, I write them for you so you can have some normal in your day, to bring good smells, tastes, and bites of pleasure to your family. If you’re going through something, at least you can sit and eat together and smile through the food.

After all these years of writing this blog, my passion rests in getting my readers to try new foods, new flavors with ease and joy. This means it has be fast, easy, approachable, understandable and yet, still have last meal goodness.

My husband says “if I had a choice between this dish and sex, I would have a hard time choosing. There is no other food on earth I can say that about.” That’s a huge testimony to this dish.

Main Ingredients

• Scallops
• Basil
• Olive Oil
• Anchovies
• Bucatini
• Garlic
• Sliced Almonds
• Breadcrumbs (optional)

Pesto

There are many ways to make pesto. This recipe was made with pestle and mortar, which allowed me to add oil as I wanted. I crushed the basil with garlic confit, toasted almonds first, and gradually added olive oil. Salt before you taste, because salt finishes it. I also added an Italian cracked chili pepper. I also replaced the pine nuts with sliced almonds, as they are more affordable.

TIPS: If you don’t have enough basil (2 cups) do half and half with Italian parsley.

Anchovies, the Secret Ingredient

Do not let the anchovies scare you. When you are at the grocery store just pick up a can and trust me. Melt them into your olive oil. They may gross you out at first, but once the basil pesto sauce is layered over the pasta, you won’t even know the anchovies are there. They are an amazing flavor enhancer, giving any dish that umami oomph.

Actually pick up a few cans. Melt anchovies into olive oil and cook broccoli or cauliflower and taste the flavor boost.

Why Bucatini?

Bucatini is a large hollow spaghetti, which will absorb the flavors, and has a great bite to it.You could use linguini or spaghetti but bucatini is a favorite with this type of sauce.

Seared Scallops

I used smaller scallops that actually work better, because they are bite size and more affordable. You could also do large scallops. See Variations below.

So tell me, are you interested in fast, easy dishes that are amazing? Would you like to see more of these types of recipes?

Variations in this Recipe

• Replace the scallops with shrimp, or combination.
• Replace the scallops with broccoli florets.
• Replace the scallops with chick peas, green peas, or white beans.
• Replace bucatini with spaghetti or linguini, or even gnocchi.

More Recipes with Pesto from Spinach Tiger

• Zucchini Garlic Scape Pesto
• Ricotto Peas Pesto Appetizer
• Caprese Salad with Pesto
• Baked Red Snapper with Pistachio Pesto

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Anchovy Basil Pesto Sauce with Seared Scallops

Anchovy Basil Pesto Sauce with Seared Scallops, Toasted Almonds

Course Entree

Cuisine Italian

Keyword Bucatini, pesto, scallops

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 1 pound bucatini pasta
• 2 tablespoons salt for the pasta water
• 1 pound scallops
• 1/3 cup tablespoons olive oil
• 1 small can achovies approximately 6 to 8 packed in olive oil
• salt
• 1/2 cup pesto sauce
• 2 tablespoons toasted sliced almonds
• 1/4 cup panko bread crumbs optional

Pesto Sauce

• 2 cups tightly packed fresh picked basil leaves
• 2 cloves of garlic finely chopped before processing
• ½ cup extra virgin olive oil
• 3 tablespoon sliced almonds toasted, divided

Instructions

• Toast breadcrumbs either in oven until golden or in dry frying pan. Toast pine nuts or sliced almonds. Set both aside. You can skip the breadcrumbs if you want to.

Pesto Sauce

• Make Pesto Sauce, by combining basil, garlic olive oil in food processor or magic bullet, or by hand with mortar and pestle, reserving one tablespoon of toasted pine nuts or sliced almonds for garnish. Set aside.

  TIP: Mortar and pestle is the best way to go. The color will remain brighter green.
  
• Bring large pot of water to a boil. Add ample amount of salt to pasta water.
• Cook bucatini or spaghetti one minute less than directions to al dente. Pasta will finish cooking in sauce. While pasta is cooking, make scallops.
• Cook and drain pasta, reserving a cup of pasta water. You won't use all of that, probably a few tablespoons.

Sear Scallops

• Bring scallops to near room temperature. Ice cold scallops won’t cook inside.
  
• Remove muscle, a little rubbery piece on side of scallop.
• Pat dry. Season with salt and pepper
• Use a pan (not non-stick) that is large enough to give each scallop plenty of room. I use all-clad 12 inch pan.
• When scallops are crowded, they steam, instead of caramelize.
• Add enough butter in pre-heated pan that when melted, pan is covered. Add in a little bit of olive oil.
• Add scallops to hot pan, and do not try to turn until they are brown and no longer stick, 4-6 minutes, less for smaller scallops, which take 2-3 minutes.
• Turn and cook for a few more minutes. Immediately remove from pan.

Assemble dish

• In same frying pan heat 1/3 cup olive oil on medium heat.
• Add anchovies, breaking up with a wooden spoon until they are melted.
• Add cooked pasta.
• Add in pesto sauce. Only use as much as needed. You may have some left over.
• Add in pasta water, as much as you need, so pasta is not dry. Toss.
• Add Scallops.
• Season with salt if needed and some cracked red pepper.
• Cover dish with toasted sliced almonds. Can sprinkle toasted breadcrumbs to finish dish.
  
• Serve immediately.
  

The post Bucatini with Basil Pesto and Seared Scallops appeared first on Spinach Tiger.

My husband had bought them hoping they could be the affordable lobster like seafood for lobster roll. I made a langostino lobster salad, with a mayonnaise based dressing that would be perfect for either salad or lobster roll.

Technically langostine are not lobster, but there is a very similar taste and texture without the price tag.

This is perfect for lunch, parties, lobster rolls, lettuce wraps, or starters. It tastes like a lobster salad, but is much more affordable.

Langostino Vs. Lobster

Langostine (plural for langostino) are not lobster. A different crustacean, they are much smaller in size, but are similar in taste. Often referred to as squat lobster or langostino lobster, as the FDA will not allow langostine to be labeled simply “lobster.”

However, don’t let that stop you from trying langostine in place of your favorite seafood dish. You can often find them for under $12 a pound at either Trader Joe’s or Aldi’s.

Mayonnaise Dressing for Langostino Lobster Salad

• Mayonnaise
• Lemon Juice
• Worcestershire
• Garlic Powder
• Parsley (can use dill if desired)

The other two ingredients are langostine and celery. Celery is an important part of what makes this so good, adding in crunch and color.

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More Seafood Salads from Spinach Tiger

• Shrimp Avocado Tomato
• Crab Louis
• Fresh Tuna Nicoise
• Greek Salmon Salad

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Langostino Lobster Salad

Langostino Lobster Salad which can be also be used for Lobster Roll

Course Sauce

Cuisine American, French

Keyword mayonnaise, remoulade

Ingredients

• 1 pound langostine
• 2 stalks Celery chopped

Dressing

• 1 cup mayonnaise
• 2 tablespoons dijon mustard
• 2 tablespoon lemon juice
• 1 tablespoon Worcestershire
• 1/2 teaspoon garlic powder or one minced fresh clove
• 1 tablespoon parsley finely chopped
• 1 teaspoon paprika

Instructions

• Mix all ingredients for dressing together.
• Add langostine, celery.
• Refrigerate minimum one hour to meld flavors.

The post Langostino Lobster Salad appeared first on Spinach Tiger.

This blueberry compote is made with pears, shallots, a dash of cinnamon, a touch of rosemary, and is like a savory fruit jam. It pairs perfectly with this grilled salmon, and I’ve also used it for savory meatballs.

Why You Need this Recipe for a Savory Blueberry Compote

You need this recipe for salmon with a savory blueberry compote, because if you’re like me, you need a new way to bring salmon to the table. We eat a lot of salmon and I like to change my recipe up depending on the season. This is a perfect summer approach.

Ingredients

• Salmon
• Blueberries
• Shallots
• Pear
• Cinnamon
• Rosemary Sprig

More Salmon Dishes from Spinach Tiger

• Salmon Kabobs
• Tuscan Salmon
• Spicy Mayo Salmon
• Salmon Tacos with Mango Salsa
• How to Prepare Salmon Easily
• Salmon with Pasta

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Salmon with Blueberry Compote

Course Entree

Cuisine Italian

Keyword blueberry compote, salmon

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Salmon Time 10 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

Savory Blueberry Compote

• 2 tablespoons unsalted butter
• 1 medium pear peeled, cored, finely chopped
• 1/4 cup finely chopped shallots
• 1/4 cup blueberries
• 3 tablespoons white wine vinegar
• 1 teaspoon sugar or Swerve for sugar free
• 1/8 teaspoon ground cinnamon
• 1 tablespoon extra virgin olive oil

Salmon

• 4 salmon filets

Instructions

Compote Instructions

• Heat 2 tablespoons butter in medium pan. Add shallots, pear and blueberries until cooked through about one minute.
• Add white vinegar, sweetener, cinnamon, dash salt. Bring to boil, reduce heat to low, continue to cook for about 6-8 minutes, and mash to make a compote consistency.

Salmon Instructions

• Preheat oven to 350 degrees F. (180 C).
• Dry salmon with paper towels. Take out of fridge 30 minutes in advance if you have the time. Season with salt and pepper.
• Add a small amount of oil to a pre-heated frying pan.
• Add salmon steaks skin side down, and cook on medium for 4-5 minutes. Salmon should easily release to turn over.
• Place pan in oven for another 3-4 minutes.
• Serve with compote.

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The post Salmon with Savory Blueberry Compote appeared first on Spinach Tiger.

Sometimes I’m just like every other home cook in America. I run dry on inspiration. I started this food blog years ago to document my own recipes and bring easy, healthy recipes to make your job easier and more delicious. There are times I feel like I have no idea what to make and I even forget to take a look at my over 1300 recipes.

There was a time when I used to make more complicated dishes, but now that I have a keto bakery and have to spend at least two full days baking, I look forward to getting out of the kitchen. However, I want to get back in the kitchen with more savory dishes, so please take the time to subscribe if you haven’t already.

Three Things You Need to Know About Salmon Kabobs on the Grill

• 1. This is an easy recipe, that requires 5 minutes to make marinade, 7 minutes to grill.
• 2. This is a flavorful recipe with flavors of orange, sesame oil, chili oil, garlic and plenty of fresh ginger.
• 3. This is a versatile recipe that go low-carb (using cauliflower rice) or more filling when place atop rice or rice noodles. You can also change up the flavor profile as shown below.

Alternate Flavor Profiles for Salmon Kabobs

1. Mediterranean: Use Olive Oil, Lemon, Fresh Garlic, Fresh Thyme or Oregano.
2. Italian: Use Pesto as the marinade.
3. Middle Eastern: Use Olive Oil, Lemon, Turmeric, Parsley, Za’atar. Top with toasted almonds.

We usually serve this over cauliflower rice. Flavor the rice ahead of time if desired with fresh ginger and a squeeze of lime or orange.

Marinade for Salmon Kabobs on the Grill

• Fresh Garlic
• Fresh Ginger
• Juice of Orange with Zest (or use Lime).
• Sesame Oil
• Chili Oil or Red Chili Flakes
• Tamari or Soy Sauce (Tamari for gluten free)
• Sesame Seeds for Garnish
• Metal Skewers (can be used over and over and don’t burn)

How to Make Salmon Kabobs on the Grill

• Mix up ingredients for marinade.
• Cut salmon skin off. Cut salmon into large cubes.
• Place in marinade. Refrigerate for at least one hour.
• Soak wooden skewers in water for 20 minutes if you have time.
• Place pieces of salmon on skewers.
• Heat Grill to high (about 400 degree F.)
• Cook about 3-4 minutes each side. Make sure to turn on all four sides.
• Sprinkle with Sesame Seeds.

More Salmon Recipes from Spinach Tiger

• Easy Spicy Tuscan Salmon
• Spicy Mayonnaise Salmon
• Pan Seared Salmon Tacos
• Ginger Roasted Salmon with Orange Roasted Beets
• Pasta with Salmon Mediterranean Style
• Pan Fried Salmon

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Salmon Kabobs on the Grill

How to Marinade and Grill Salmon Kabobs

Course Main Course

Cuisine Asian

Keyword keto salmon, Salmon Kabobs, Salmon on the Grill

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Marinade Times 2 hours hours

Servings 4 servings

Ingredients

• 4 Salmon filets 6-8 ounces each
• 1 small Orange with zest or lime
• 1 tablesooon Fresh Ginger grated
• 1 tablespoon Sesame Oil
• 1 teaspoon chili oil or chili flakes
• 4 tablespoons Tamari or Soy Sauce
• 4 Garlic Cloves minced
• 1 tablespoon sesame seeds

Instructions

• Trim off salmon skin with sharp knife. Cut in to large cubes. Set Aside

Marinade

• Mix all ingredients together except sesame seeds. Save some of the marinade for later BEFORE placing salmon in bowl.
• Marinate for two or more hours.

Grill

• Soak wooden skewers in water for twenty minutes.
• Light grill to high. Place cubes in skewers
• Cook 2-3 minutes per side. Mine took about 7 minutes for the salmon to be perfectly cooked without being overcooked.
• Sprinkle with sesame seeds. Serve immediately.

The post Salmon Kabobs on the Grill appeared first on Spinach Tiger.

The flavors are really wonderful, full of all the things I love when I attempt an Asian profile.

This is a very fast meal and best eaten immediately, although I can attest to the leftovers being pretty tasty.

Ingredients for Shrimp with Peanut Sauce

I use Shrimp, peeled, deveined. (I always use Trader Joe’s Argentian frozen shrimp, which are already prepped. Serve over rice or cauliflower rice.

• Peanut Butter
• Coconut Milk
• Fresh Ginger
• Fresh Lime
• Sesame Oil
• Chili Oil
• Garlic or Shallots
• Tamari Sauce or Coconut Aminos
• Cilantro
• Scallions
• Chopped peanuts for garnish (optional)

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Keto Shrimp with Peanut Sauce (Gluten Free)

Enjoy easy dinner shrimp with peanut sauce with lime and ginger.

Course Main Dish

Cuisine Asian

Keyword Peanut Sauce, shrimp

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 1 tablespoon avocado oil
• 1 pound shrimp peeled, deveined

Peanut Sauce

• 1/4 cup peanut butter
• 1/2 cup coconut milk
• 1 tablespoon rice vinegar or any vinegar
• 2 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 2 tablespoons cilantro or basil
• 1 tablespoon sesame oil
• 2 tablespoons tamari or coconut aminos or soy sauce
• 1 teaspoon chili oil or red chili flakes
• 1 lime juice and zest
• 3 scallions

Instructions

• Saute shrimp for a few minutes just until done in oil. Remove. Set aside.

Peanut Sauce

• Add all ingredients except cilantro together. Mix well.
• Add to frying pan and warm through. Add a little water if needed.
• Add shrimp to sauce and warm up on low, just until shrimp are warmed.
• Top with cilantro and chopped scallions ,

The post Shrimp with Peanut Sauce – EASY DINNER (Low Carb) appeared first on Spinach Tiger.

Shrimp Makes Dinner Easy

Shrimp cook quickly and are extremely versatile. I usually use the red Argentinian shrimp from Trader Joe’s which come frozen, deveined and cleaned. Defrosting is super easy.

Shrimp loves tomato sauce like this Shrimp Marinara Over Spaghetti Squash

Defrosting Frozen Shrimp

Simply put the bag of shrimp in a bowl of cold water. It could take up to 30 minutes to defrost. Move the shrimp around in the bag to separate. Once defrosted, remove from bag and dry shrimp with paper towels.

Shrimp Avocado Salad can be eaten as is or even stuffed into tortillas. This is probably one of the easiest shrimp dinners to make.

PLAYING AROUND: You could also use my homemade remoulade salad dressing here, and you could add more greens.

Shrimp Creole – You can make this keto style with cauliflower rice or use regular rice depending on your own diet life style.

Easy Shrimp White Bean Soup – This takes mere minutes to make. Using chicken broth, a can of white beans and shrimp, this makes a delicious soup. Add macaroni or rice if you want more starch.

Spicy Tuscan Shrimp – a recipe all over the internet, and for good reason. It’s creamy and delicious and is made in under 30 minutes. Add rice or serve with crusty bread if you need to add in more for the family. Make it less spicy for kids and add your heat to each dish.

Add shrimp to this amazing Asian Slaw for a complete Shrimp Salad dinner. You’ll love the ginger dressing

Cajun Shrimp with Cauliflower Grits. – This is so easy to make and yet delivers serious flavor and comfort!

Italian Spicy Shrimp with Olives over Zoodles – One of my oldest recipes, and still one of my tastiest. Replace zoodles with spaghetti squash or spaghetti. Or try crusty bread.

Keto Friendly Shrimp Scampi with Pork Panko, Lemon, Almonds. You can trade in pork panko for regular panko, depending on your diet. This is easy, and makes a fun dinner or appetizer.

Shrimp Tacos with Mango Salsa – Change taco night up with this easy shrimp taco recipe.

Let me know if you’ve tried any of these recipes or perhaps you have some favorite easy shrimp recipes of your own.

The post Easy Shrimp Recipes for Dinner appeared first on Spinach Tiger.

This time I made the macadamia nut pesto. They are probably the best substitute for pine nuts because they are sweet and don’t make pesto bitter like walnuts or other nuts sometimes can.

I made this recipe twice in the last week. The second time I used organic spaghetti from Trader Joe’s and served to company. Everyone loved it. I have to say it was definitely my favorite pasta dish of the year.

Ingredients for Macadamia Nut Pesto Pasta with Trader’s Joe’s Shrim

• Macadamia Nuts
• Garlic
• Olive Oil
• Fresh Basil
• Salt, Pepper
• Pecorino or Parmesan (optional)
• Pasta (spaghetti or for low carb this edamame option)
• Shrimp

The shrimp I use most often are the Argentinian shrimp from Trader Joe’s. They are peeled, frozen and sweet, ready to jump into any recipe. See below for all the ways I’ve used these shrimp.

Once you have the pesto made, a quick sauté of the shrimp while the pasta is boiling and you will have a fantastic dinner. I added in a few sliced grape tomatoes for color.

Make this Dish Keto, Gluten Free Friendly

Low Carb Option: If you want to keep your dish low-carb, you can use edamame pasta, hearts of palm pasta or zoodles. You can find edmame pasta it in various stores or on Amazon. I find it works well in this dish.

My Favorite Food Processor

I recently purchased a Braun food processor on Amazon that does just about everything I need in the kitchen and is amazing. It juices lemons, chops nuts, makes the BEST buttercream, heavy cream, chops, grates and for this recipe makes the best pesto. If you are in the market for a food processor, you will love this one. It costs a little more than the average processor, but it does so much more. Made in Europe with German engineering, it’s not like any food processor I’ve ever owned.

More Low Carb Shrimp Recipes from Spinach Tiger

• Keto Shrimp and Cheesy Cauliflower Grits
• Shrimp with Spaghetti Squash
• Shrimp Creole Cauliflower Rice
• Spicy Tuscan Shrimp
• Keto Shrimp Scampi
• Shrimp with Olives, Italian Spicy Zoodles

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Shrimp with Macadamia Nut Pesto

Fresh basil, macadamia nuts, lemon juice make a delightful summer pesto, perfect for shrimp.

Course Italian Sauce

Cuisine Italian

Keyword basil, cajun shrimp, edamame pasta, macadamia nuts, pesto

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 Servings

Author Angela Roberts

Ingredients

Macadamia Nut Pesto

• 2 cups tightly packed fresh picked basil leaves
• 1/2 cup extra virgin olive oil
• 1/3 cups roasted salted macadamia nuts
• 1 cloves of garlic finely chopped before processing
• 1 tablespoon fresh lemon juice
• dash of salt
• 1/4 teaspoon freshly ground black pepper
• For completion by hand
• 2 tablespoons butter
• 1/2 cup parmesan or Pecorino cheese optional

Shrimp and Pasta

• 1 pound shrimp, peeled, deveined
• 1/2 pound pasta
• 1/4 cup pasta water
• 8 grape tomatoes optional

Instructions

Macadamia Nut Pesto

• Place all ingredients except cheese into a food processor. You must chop the garlic first, which makes it much better to process and doesn’t become a juice.
• I don’t like to use a food processor for this because I can pulse it and keep some texture, which I prefer.
• I skipped the cheese in this recipe, but if using, add by hand at the end, before adding butter.
• Shrimp and Pasta
• Add oil to a frying pan and sautè shrimp for about one minute on each side, until there is no pink showing. Set aside.
• Cook pasta according to directions. (Save about 1/4 cup of pasta water).
• Add drained pasta to pan with shrimp. Add enough pesto to cover pasta. You can add a little pasta water back in, as the starchy water helps to thicken. Add a tablespoon at a time.
• Cut tomatoes in half lengthwise. Add as garnish to pasta dish.

Notes

Regarding cheese, sometimes I just use pecorino romano. You can also use parmesan cheese. I  skip the cheese when using seafood.

Shrimp: We use a pound of shrimp, half pound pasta for 4 small servings. You can double this for larger servings or to serve six.

If you are adding this to pasta, reserve some pasta water (3 tablespoons or so) a little at a time to extend the pasta.

You may also heat the pesto on very very low and add in heavy cream for a creamy pesto pasta.

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