Fish - Lauren's Latest

Shrimp Tacos

Lauren's Latest — Tue, 22 Mar 2022 18:53:04 +0000

These Shrimp Tacos are simple to make and a great option for a busy weeknight meal. These shrimp tacos are made with juicy plump shrimp, seasoned with a bit of spice. The cooked shrimp is then wrapped in warm flour tortillas and piled high with homemade slaw and a fantastic shrimp taco dressing. Delicious on their own or pair them with some Mexican Street Corn or tortilla chips and Fresh Mango Salsa.

What Type of Shrimp is Best?

When it comes to cooking shrimp for ANY recipe, there are two main things to know. How to choose between fresh or frozen and it’s sizing. Let’s break it down:

Fresh vs Frozen Shrimp

While fresh shrimp is typically best, it’s not always practical or economical, especially if you happen to live in a landlocked state or province. This is where frozen shrimp is a great option! It is frozen within hours of being caught and you can buy it peeled, deveined and ready to go. You simply just have to defrost.

It’s best to thaw shrimp in the fridge overnight. If you forget to do that, luckily there is a quicker method! Place shrimp in a colander and place in cool water for 15-20 minutes. Resist the urge to use hot water….doing so will begin to cook your shrimp. Once defrosted, pat dry with paper towels.

Shrimp Sizing

Shrimp come in many different sizes. For this recipe, I used large shrimp. Not too big, not too small and they fit into a tortilla nicely. On a package for large shrimp, you will see a number range listed (31/35) which is equal to the number of shrimp per pound in that package. Shrimp range in size from extra small (61/70) to colossal (13/15). I would recommend medium to large shrimp for these tacos.

How To Make Shrimp Tacos

Shrimp Tacos are easy to make and come together in just about 15 minutes! Be sure to not over cook your shrimp. Doing so will make them tough and rubbery. No thanks! They only need about 90 seconds per side. Combine the ingredients for the slaw dressing, and then assemble! For full recipe details, see the printable recipe card down below.

Prep + Season Shrimp

Start by blotting shrimp with paper towels to remove any excess moisture. Sprinkle with cumin, chili powder, salt and pepper and toss to coat.

Cook Shrimp

In a large skillet, heat a tablespoon of olive oil over medium high heat. Cook half of the shrimp until opaque and bright pink, about 90 seconds per side. Remove from pan into a bowl and cover with foil to keep warm. Add the remaining oil to the pan and repeat the process with remaining pound of shrimp. Set aside.

Make the Slaw Dressing

In a large liquid measuring cup, whisk mayonnaise together with cumin, chili powder, lime juice, sugar, salt and pepper.

Combine Cabbage, Cilantro, and Onions

In a large bowl, add chopped scallions, red onion, cilantro and shredded cabbage. Toss together with dressing. Taste and adjust seasonings. The longer this sits the more delicious is becomes!

Serve + Enjoy

To assemble tacos, add slaw and warm shrimp to soft flour ( or corn if you prefer) tortillas. Enjoy!

Other Topping Ideas

While these shrimp tacos are amazing as the recipe is written, you may want or need to add other toppings. Here are a few good suggestions.

your favorite Salsa
iceberg lettuce
shredded cheese
sour cream or plain greek yogurt
avacado
fresh lime juice
chopped cilantro

Storing Leftovers

Shrimp is best eaten on the day it is prepared. It does pretty well in an airtight container in the fridge for up to 3 days. The slaw will be good in the fridge for up to 2 days and the sauce is best used in 5 days.

Reheating- shrimp tends to dry out when it is reheated. I suggest using leftover shrimp in a salad.

Love Shrimp Tacos? Give these recipes a try!

Alright friends, I hope you enjoy these shrimp tacos and add them to your dinner rotation! The printable recipe card is below. Have a great day!

Shrimp Tacos

These shrimp tacos are made with juicy plump shrimp, seasoned with a bit of spice. The cooked shrimp is then wrapped in warm flour tortillas and piled high with homemade slaw and a fantastic shrimp taco dressing.

Course Dinner

Cuisine Mexican

Keyword shrimp tacos, taco recipe

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings servings

Calories 265kcal

Ingredients

For the Shrimp

2 pounds large shrimp peeled and deveined
1/2 tablespoon cumin
1 teaspoon chili powder
salt & pepper to taste
2 tablespoons olive oil

For the Slaw

2/3 cup real mayonnaise
1/2 tablespoon cumin
1 teaspoon chili powder
1/4 cup lime juice
1/2 tablespoon granulated sugar
salt & pepper to taste
2 whole scallions chopped, white and light green parts
2/3 cup red onion sliced thin
1/4 cup cilantro chopped, optional
14 oz shredded cabbage or coleslaw mix, 1 pre-shredded bag
flour tortillas

US Customary – Metric

Instructions

Start by blotting shrimp with paper towels to remove any excess moisture. Sprinkle with cumin, chili powder, salt and pepper and toss to coat.
In a large skillet, heat 1 tablespoon olive oil over medium high heat. Cook half of the shrimp (about 1 pound) until opaque and bright pink, about 90 seconds per side. Remove from pan into a bowl and cover with foil to keep warm. Add the other tablespoon of oil to the pan and repeat the process with remaining pound of shrimp. Set aside.
In a large liquid measuring cup, whisk mayonnaise together with cumin, chili powder, lime juice, sugar, salt and pepper.
In a large bowl, add chopped scallions, red onion, cilantro and shredded cabbage. Toss together with dressing. Taste and adjust seasonings. The longer this sits the more delicious is becomes!
To assemble tacos, add slaw and warm shrimp to soft flour tortillas. Enjoy!

Nutrition

The post Shrimp Tacos appeared first on Lauren's Latest.

Teriyaki Shrimp Soba Noodle Bowl

Lauren's Latest — Sat, 12 Mar 2022 10:51:00 +0000

This Soba Noodle Bowl recipe is the bomb! It’s sweet, a little spicy and totally teriyaki! Yummy noodles, shrimp and veggies covered in a delicious {and homemade!} sauce! Hello? What’s not to like? So simple and so darn tasty. If you wanted to try a bomb teriyaki chicken to add instead of shrimp, try my Homemade Teriyaki Chicken.

A Note About Noodle Bowls

Oh my goodness guys! Get ready to lick your plate clean! Or should I say bowls…This recipe is a cross between Teriyaki Chicken and Shrimp Scampi with a healthy soba noodle twist. This recipe is one of those clean out your pantry and fridge recipes. You can throw whatever you want into this and it will turn out deliciously! Don’t have some of the veggies I used? No prob! Add in that broccoli and zucchini! Don’t have soba noodles? Use linguine! The only thing you can’t sub is the teriyaki sauce. Everything else is free game.

How to Make Teriyaki Shrimp Soba Noodle Bowls

For full recipe details check out the printable recipe card down below.

Cook the Soba Noodles

Cook soba noodles according to package directions. Drain, run under cold water and set aside.

Make the Teriyaki Sauce

In a small bowl, stir cornstarch into cold water until dissolved. Mix in soy sauce, ginger, garlic, brown sugar, vinegar and sesame oil for teriyaki sauce. Set aside.

Cook the Shrimp

In a large cast iron skillet, heat 1 1/2 tablespoons canola oil over medium heat. Pour shrimp into hot pan and sprinkle with salt and pepper. Saute until opaque and pink, 2-3 minutes. Remove from hot pan.

Stir Fry the Veggies

Increase temperature to medium high heat and pour in remaining canola oil. Stir fry squash, carrot, celery and edamame until carrots start to soften, about 3 minutes.

Combine + Serve

Pour teriyaki sauce over veggies and stir until sauce thickens slightly. Remove from heat and stir in cooked soba noodles, bean sprouts, green onions and shrimp. Toss to coat in sauce. Taste and add in salt, pepper and/or sugar, according to taste. Serve immediately.

Storing Leftover Teriyaki Shrimp Soba Noodle Bowls

While noodles and stir fried veggies are best the day they are prepared, you can store leftovers in an airtight container in the fridge for 1-2 days.

Love Teriyaki Noodle Bowls? Try these Asian Dishes-

I hope you love this dish as much as we did. Have fun with customizing your Soba noodle bowls with the veggies that you like best. Be sure to print the printable recipe card below. Have a great day, friends!

Teriyaki Shrimp Soba Noodle Bowl

This Soba Noodle Bowl recipe is a delicious and versatile meal. With teriyaki shrimp and tons of veggies, use what you have and feel free to customize!

Course Dinner

Cuisine Asian

Keyword soba noodle bowl

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings servings

Calories 604kcal

Author Lauren’s Latest

Ingredients

1/2 pound soba noodles or linguine
3 tablespoons canola oil divided
1/2 pound peeled & deveined shrimp 51-60 count, tails removed
1/2 cup julienned yellow squash
1 cup julienned carrot
2 celery stalks diagonally sliced
1 cup shelled edamame
4 green onions diagonally sliced
1 1/2 cups bean sprouts
salt & pepper to taste

for the teriyaki sauce-

3/4 cup soy sauce
1/2 tablespoon finely minced ginger
1 tablespoon finely minced garlic about 4 cloves
2/3 cup packed brown sugar
1/4 cup water
1 tablespoon corn starch
1 teaspoon white vinegar
1 teaspoon sesame oil optiona

US Customary – Metric

Instructions

Cook soba noodles according to package directions. Drain, run under cold water and set aside.
In a small bowl, stir cornstarch into cold water until dissolved. Mix in remaining ingredients for teriyaki sauce. Set aside.
In a large cast iron skillet, heat 1 1/2 tablespoons oil over medium heat. Pour shrimp into hot pan and sprinkle with salt and pepper. Saute until opaque and pink, 2-3 minutes. Remove from hot pan.
Increase temperature to medium high heat and pour in remaining oil. Stir fry squash, carrot, celery and edamame until carrots start to soften, 3 minutes.
Pour teriyaki sauce over veggies and stir until sauce thickens slightly. Remove from heat and stir in cooked soba noodles, bean sprouts, green onions and shrimp. Toss to coat in sauce. Taste and add in salt, pepper and/or sugar, according to taste. Serve immediately.

Nutrition

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Macro Friendly Red Curry Noodles with Shrimp

Lauren's Latest — Tue, 09 Nov 2021 19:04:00 +0000

Macro Friendly Red Curry Noodles with Shrimp

Creamy, flavorful and delicious! Because I use truvia and light coconut milk, this is a lightened up version of a recipe I love to order from our local Thai restaurant. While I use shrimp, feel free to substitute with chicken.

Course Dinner

Cuisine Thai

Prep Time 15 minutes

Cook Time 15 minutes

Servings servings

Calories 322kcal

Ingredients

8 oz rice noodles linguine style, I used A Taste of Thai Brand
1 pound jumbo shrimp peeled, deveined with tails removed
salt & pepper to taste
3 tablespoons red curry paste I used Thai Kitchen
2 cloves garlic finely minced
13.5 oz light coconut milk 1 can, I used A Taste of Thai Brand
1/2 teaspoon dried ginger or use fresh
2 tablespoons soy sauce
2 tablespoons Truvia
1 tablespoon tomato paste
2 cups frozen Asian Veggies

Instructions

Follow package directions and soak rice noodles (linguine style) in hot water and set aside for 25 minutes to soften. Drain and set aside.
Sprinkle shrimp with salt and pepper. Spray a large nonstick skillet with cooking spray and heat over medium heat. Cook shrimp 30 seconds to 1 minute per side until pink and opaque. Remove from pan and set aside.
Place pan back on heat and add more cooking spray. Cook red curry paste and garlic for 30 seconds or until fragrant. Add incoconut milk, ginger, soy sauce, truvia and tomato paste. Whisk until sauce simmers, then reduce heat to low. Taste and adjust seasonings if necessary.
Add in noodles, frozen veggies and shrimp and stir to heat through and coat in sauce. Divide into 6 portions and serve.

Notes

The more accurate macros for 1 serving (1/6th of this recipe) are as follows: 261 calories, 4.4g F/38.6g C/16.9g P.

Nutrition

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Shrimp Scampi

Lauren's Latest — Wed, 22 Sep 2021 17:04:00 +0000

This easy Shrimp Scampi Recipe is a delicious shrimp and linguine pasta dish that is tossed together in a light and bright garlic butter scampi sauce made with white wine and lemon. So good served with Homemade Garlic Bread or a healthier Roasted Cauliflower. A simple 20-minute meal!

A 20-Minute Dinner

Shrimp Scampi is an Italian pasta dish made with shrimp, pasta and a light garlicky sauce. The scampi sauce is made up of an olive oil/butter mixture, the flavor coming from the shrimp, garlic, white wine (or chicken broth), salt, pepper, and lemon juice. The best part about this recipe? It’s done in 20 minutes, thanks to the quick cooking shrimp!

What does this taste like? The result is a buttery garlic sauce with a hint of freshness thanks to the kick of lemon. Plus the white wine gives it a lot of depth, while the linguine holds the sauce and makes this dish a meal worthy of dinner time.

A Note About Shrimp

What Does Peeled and Deveined Mean?

When you buy shrimp from the store, you can buy them either fresh from the seafood counter or from the frozen foods section. Besides the fresh and frozen options, you can find shrimp still in their shells that haven’t been deveined as well as shrimp that have been peeled and deveined. This simply means the shells have been removed and the ‘vein’ (digestive tract) down the back of the shrimp have been removed. Shrimp that have been peeled and deveined are typically more expensive than the ones that have not been.

Frozen or Fresh Shrimp?

You can find good quality frozen shrimp and you can find good quality fresh shrimp! Conversely, you can find terrible frozen and fresh shrimp, too. It comes down to preference and what seems like the freshest option to you. If you do choose to go the frozen route for this Shrimp Scampi Recipe, just make sure you have defrosted it slowly in the fridge over 24 hours or in very cold water in a large clean bowl in your clean kitchen sink.

Love a quick dinner? Try these other speedy family favorites: Beef Stroganoff, Fish Tacos, Smothered Baked Pork Chops, Chicken Piccata. Check out my full list of 30 Minute Meals here.

How to Make Shrimp Scampi

I love this 20 minute meal and so does my family! It’s comforting, not too heavy and so so flavorful. Here’s how to make it:

Make the Sauce and Cook Pasta

In a large skillet, heat butter and olive oil over medium heat. Add in minced garlic and stir until fragrant, about 30 seconds. Add in the wine and simmer until it has reduced by half. While the sauce is simmering, in a separate pot, cook the pasta according to package directions. Reserve some pasta water to add to the sauce later.

Can I Substitute White Wine With Something Else?

Yes!! You can use vegetable or chicken broth if you prefer.

What Do I Do to Thicken my Scampi Sauce?

Scampi sauce is meant to be on the thinner side however, if you want to thicken your sauce a bit, you can add some heavy cream OR make a slurry of cornstarch and water in a separate bowl by whisking 1/2 Tbsp of cornstarch and 1 Tbsp of cold water together until a paste is formed. Then add the slurry to the simmering sauce while whisking and bring back to a boil and simmer until the starchy taste has disappeared.

What Type of Pasta Works Best with Shrimp Scampi?

Any long pasta noodle will work. I prefer to use linguine, but spaghetti, fettuccine or angel hair pasta is great. Whole wheat pasta is also an option here. Regardless of which kind you use, be sure to cook it al dente. (Check cook time on the package.)

Cook the Shrimp

Sprinkle shrimp with salt and pepper. I used large shrimp that had 21-25 shrimp per pound. I bought them raw and they were peeled and deveined. Feel free to use whatever size you’d like! The smaller shrimp will take less time to cook, the larger shrimp will take longer.

Add to pan and cook until they are opaque and pink on both sides. It should be about 90 seconds per side.

Why is My Shrimp Dry and Tough?

It’s really easy to accidentally overcook shrimp and seafood in general. When your shrimp get dry and tough, they have been overcooked! When shrimp is pink and opaque, it’s done. No matter how big or small, this is the hard and fast rule for cooking shrimp.

Large shrimp take about 5 minutes; 2 1/2 minutes per side
Medium shrimp take 3-4 minutes; 1 1/2-2 minutes per side
Any size smaller than medium take around 90 seconds (or less!) to cook through

Add Pasta to the Pan

Add in hot pasta and toss to coat, adding in reserved pasta water as needed to create a sauce. Toss shrimp scampi with parsley and add in lemon juice to taste. Serve hot.

What to Serve With Shrimp Scampi

Shrimp and pasta is a filling meal by itself, so I would pair it with a light salad or steamed veggie. You could even just add a piece of garlic toast (my favorite…can you tell I like carbs?) Here are a few options:

I have a recipe for everyone in my side dish archives. If you don’t see anything on this list you think you would like, be sure to browse my recipe index.

Storing Leftover Shrimp Scampi

Store leftover shrimp scampi in an airtight container in the fridge for up to 3 days.

To reheat, simply warm in the microwave using 50% power to avoid drying out the shrimp. Also, adding in a splash of water will help keep moisture in the reheated dish.

The printable recipe card is below, make sure to pin it, print it, or bookmark it to save this recipe for your dinner needs! Have a great day, friends!

Classic Shrimp Scampi

This Classic Shrimp Scampi is ready in under 30 minutes! Tossed with a garlic butter scampi sauce made with white wine and lemon.

Course Dinner

Cuisine Italian

Keyword how to make shrimp scampi, Shrimp Scampi, shrimp scampi recipe

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings servings

Calories 599kcal

Author Lauren’s Latest

Ingredients

2 tablespoons olive oil
3 tablespoons salted butter divided
1 tablespoon minced garlic about 3 cloves
1/2 cup white wine or vegetable/chicken broth
salt & pepper to taste
1 pound shrimp peeled and deveined (21/25 count)*
3/4 pound linguine plus reserved pasta water
3 tablespoons parsley chopped
1/2 lemon juiced

US Customary – Metric

Instructions

In a large skillet, heat 2 tablespoons butter and olive oil over medium heat. Add in minced garlic and stir until fragrant, about 30 seconds. Add in wine and simmer until it has reduced by half.
Sprinkle shrimp with salt and pepper. Add to pan and cook until they are opaque and pink on both sides. Should be about 90 seconds per side.
Add in hot pasta and toss to coat, adding in reserved pasta water as needed to create a sauce. Toss with parsley and add in lemon juice to taste. Serve hot.

Video

Notes

*I used large shrimp that had 21-25 per pound. Feel free to use whatever size you’d like! The smaller shrimp will take less time to cook, the larger shrimp will take longer.

Nutrition

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Macro Friendly Shrimp Scampi

Lauren's Latest — Sun, 06 Jun 2021 05:01:00 +0000

Macro Friendly Shrimp Scampi

Fresh and light pasta dish that you will love! Flavored with garlic, lemon and parsley, this is the perfect summer dinner.

Course Dinner

Cuisine Italian

Prep Time 10 minutes

Cook Time 20 minutes

Servings servings

Calories 371kcal

Ingredients

1 pound shrimp peeled and deveined
salt & pepper to taste
8 oz whole wheat spaghetti
2 cloves garlic I used large cloves
1 small lemon juiced
2 tablespoons salted butter
1 cup reserved cooking liquid (pasta water)
parsley chopped, optional

Instructions

Bring large pot of salted water to boil. Cook whole wheat spaghetti until al dente. Reserve 1 cup of cooking liquid and then drain. Set aside.
While pasta is cooking, blot shrimp to dry. Sprinkle with salt and pepper. Heat large skillet over medium high heat. Spray with nonstick cooking spray and cook shrimp 1-2 minutes on both sides until bright pink and opaque. Remove from pan.
Place pan back on heat and add in garlic, lemon juice and butter. Cook until garlic is fragrant, about 30 seconds. Add in pasta and toss to coat in sauce, adding in pasta cooking liquid as you go to create a light sauce. Add in cooked shrimp and toss with parsley. Divide into four equal portions and serve.

Notes

The more accurate macros for 1 serving (1/4th) of this recipe are as follows: 352 calories, 7g F/44.5g C/27.1g P.

Nutrition

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Macro Friendly Cajun Shrimp and Sausage Rice

Lauren's Latest — Sun, 28 Feb 2021 00:47:00 +0000

Macro Friendly Cajun Shrimp and Sausage Rice

This one pan meal is so tasty and flavorful! Filled with turkey andouille sausage, shrimp, rice and veggies, you will fall in love with this easy dinner. My kids LOVE shrimp and they were fighting over the leftovers. Next time, I'm making a double recipe. SO good.

Course Dinner

Cuisine Southern

Keyword shrimp

Prep Time 10 minutes

Cook Time 35 minutes

Servings servings

Calories 627kcal

Equipment

12" nonstick pan

Ingredients

1/2 tablespool olive oil
1/2 cup diced yellow onion
2 stalks celery chopped
1/2 red bell pepper chopped
13 oz andouille sausage I used Jenny-O turkey andouille sausage, cut into bite size pieces
1 cup long grain white rice uncooked
3 cups chicken broth
1 1/2 tablespoons cajun seasoning divided; I used McCormick Grillmates
2 bay leaves
salt & pepper to taste
1 pound shrimp peeled and deveined
2 green onions chopped

Instructions

Heat olive oil over medium heat in large, nonstick skillet. Saute onion, celery, red pepper and andouille turkey sausage for 4-5 minutes or until veggies are mostly tender.
Add in rice, chicken broth, 1 tablespoon cajun seasoning, bay leaves, salt and pepper. Stir well and bring to boil. Reduce heat to low, cover and simmer gently until rice is cooked. Stir after 10 minutes to ensure the rice isn't scorching the bottom of the pan. You may also have to add in an extra splash or two of chicken broth, depending how much liquid the rice is absorbing.
While rice is cooking, blot shrimp to remove any excess moisture. Sprinkle with salt, pepper and remaining cajun seasoning. Toss to coat.
Once rice is mostly cooked and nearly tender, stir in shrimp and cover to cook another 5 minutes to steam. Once shrimp is pink and opaque and the rice is fully cooked, remove from heat. Top with chopped green onion. Divide into four equal portions and serve hot.

Notes

The more accurate macros for 1 serving (1/4th) of this recipe are as follows: 445 calories, 12.6g F/47.9g C/33.7g P.

Nutrition

The post Macro Friendly Cajun Shrimp and Sausage Rice appeared first on Lauren's Latest.

The BEST Grilled Shrimp ( Macro Friendly)

Lauren's Latest — Fri, 19 Feb 2021 22:12:00 +0000

The BEST Grilled Shrimp ( Macro Friendly)

This marinated and grilled shrimp got thumbs up from every single person in my family. THAT NEVER HAPPENS. I love shrimp and how healthy it is, but I love it even more after it's been marinated in lemon juice, garlic and sugar free maple syrup and then grilled. SO good!

Course Dinner

Cuisine American

Keyword grilled, grilled shrimp

Prep Time 1 hour

Cook Time 10 minutes

Servings servings

Calories 137kcal

Equipment

outdoor grill

Ingredients

24 oz extra large shrimp peeled, deveined and defrosted if necessary
1/4 cup sugar free maple syrup
1 lemon juiced
2 cloves garlic minced
salt & pepper to taste

Instructions

In a large bowl, stir shrimp together with marinade ingredients. Cover and refrigerate to marinate: 1-4 hours.
You can skewer and grill or just throw them individually onto the grill. Shrimp are done when they are bright pink and opaque. Serve hot.

Notes

The more accurate macros for 1 serving (1/6th) of this recipe are as follows: 97 calories, 1g F/1.7g C/20.1g P.

Nutrition

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Macro Friendly Tuna Pasta Salad

Lauren's Latest — Wed, 06 Jan 2021 19:58:00 +0000

Macro Friendly Tuna Pasta Salad

This creamy Tuna Pasta Salad Recipe is tangy, crunchy, oniony, and delightful! Perfect for a healthy lunch, light dinner, or snack to store in the fridge.

Course Side Dish

Cuisine American

Keyword Tuna Pasta Salad

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings servings

Calories 262kcal

Author Lauren Brennan

Ingredients

14.5 oz protein plus pasta
1 cup frozen peas
1/2 cup red onion diced, or white onion
3/4 cup dill pickle diced
14 oz canned tuna in water (two 7 oz cans) drained; I used costco size cans of albacore tuna
1/2 lemon juiced
1/2 cup light mayonnaise
1/2 cup light sour cream
1 tablespoon dried dill
salt & pepper to taste

US Customary – Metric

Instructions

Prepare ingredients by dicing red onion and dill pickles.
Bring a large pot of water to boil. Salt the water and cook pasta until al dente. Stir in frozen peas and cook for 30 seconds.
Drain pasta and peas. If you want room-temperature pasta salad, don't rinse. If you want cold pasta salad, rinse with cold water.
In a large bowl, stir cooked pasta and peas together with remaining ingredients until everything is evenly coated in sauce {made from mayonnaise and lemon juice}. Serve or refrigerate covered until ready to serve.

Notes

The more accurate macros for 1 serving (1/8th of this recipe) are as follows: 280 calories, 5.7g F/39.3g C/20.7g P.

Nutrition

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Baked Salmon with Garlic Butter Bread Crumbs

Lauren's Latest — Mon, 20 Apr 2020 20:42:06 +0000

This recipe for Baked Salmon is the best of the best. So simple, so flavorful and ready in about 20 minutes. Simply stir bread crumbs together with some garlic, melted butter and parmesan cheese, coat the salmon and bake. Fancy enough for company but fast enough for any weeknight dinner. Serve along side some butter rice or roasted asparagus.

So thrilled to be sharing this Baked Salmon recipe with you today! I have been making this for years and it never fails to impress. I can’t believe it took me this long to post this recipe, based on how frequently I make it, but so happy to share it because its so so delicious. The best compliment to a beautiful piece of salmon is a crisp and buttery garlic crumb topping. Everyone loves it (even my kids) and never are there leftovers. It’s the only baked salmon recipe you’ll need.

Baked Salmon Recipe

So, you only need 5 main ingredients for this recipe! A piece of salmon to bake (obviously) and then the ingredients for the garlic butter bread crumb topping. Here are the basics:

A fresh salmon filet-I use a 1 1/2-2 lb piece of salmon, typically from Costco. Wild or farm-raised is fine. Whatever you can get your hands on is great, as long as its fresh.
Italian Bread Crumbs– instead of using plain bread crumbs, I love these seasoned ones. They taste great and give lots of flavor.
Fresh garlic– mince this up finely and add to the coating. I use about one tablespoon total, but feel free to add or take away to make this your own.
Melted butter– I use salted butter because that is my preference, but use what you have. Heck, even olive oil will work.
Parmesan Cheese– this is definitely an optional ingredient, but a welcome one that that! Adds a salty, cheesy bite.

I like also lining my baking sheet with foil or parchment paper for easier clean up, but again, totally optional. That’s just my personal preference.

How to make Baked Salmon

So! If you have an oven and the ingredients as listed above, you too can bake some seriously good salmon. All the detailed instructions are listed in the recipe card below, but here are the highlights:

Unwrap your salmon and press with paper towels to remove any extra moisture.
In a small bowl, toss melted butter, garlic, bread crumbs and parmesan cheese. It should look like damp sand after its been thoroughly mixed.
Press the moist crumbs overtop the salmon to form a thin crust over the entire filet.
Bake for 12-15 minutes or until thoroughly baked.
Remove from oven and cool 10 minutes before cutting and serving.

How Long to Bake Salmon

I find fish, in general, bakes best at a high temperature for a shorter period of time. This baked salmon is no different. I recommend baking at 400 degrees for 12-15 minutes or until just baked. Of course the time will vary slightly based on how thick your piece of fish is and if your oven runs hot or cold, but this is a great guideline.

Can I bake the salmon ahead of time?

Yes you can, but reheated salmon doesn’t taste very good, plus this recipe in particular doesn’t do well because the bread crumbs get soggy over time.

If you’d like to make this ahead somehow, I would recommend making the bread crumb coating ahead of time and pressing the salmon free of extra moisture. Store both items in the fridge and then assemble right before baking.

Good Side Dishes for Fish

Salmon can go with nearly any side dish. So I’ve gathered a few of my favorites to go with a protein-heavy main dish.

Famous Butter Rice – buttery rice is perfect with this oven-baked salmon recipe. This is my go-to choice.
Sweet Potato Rolls – another carby side dish to go along with salmon, but this time these rolls are flavored with sweet potatoes.
Roasted Veggie and Quinoa Salad – for a lighter and healthier side dish to go with this already healthy main dish.
Perfect Scalloped Potatoes Recipe – a creamy and hearty side dish to comfort and fill you up!

Tools you’ll need:

Be sure you have a large enough baking sheet for your piece of salmon for baking. I find a half sheet pan is perfect! These are the ones I own and love! Also, I like using parchment paper to line all my pans, but that is an optional step.

Love Salmon? Try these other recipes:

So, there you have it! My delicious Baked Salmon with Garlic Butter Bread Crumbs. I hope you love it as much as my family does! Be sure to print, save, pin, bookmark or share this recipe because it’s not one you’re going to want to lose.

Have a great day, friends!

Baked Salmon with Garlic Butter Bread Crumbs

Course Dinner

Cuisine American

Keyword baked salmon, fish recipe, how to bake salmon

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings servings

Calories 306kcal

Author Lauren's Latest

Cost $17

Ingredients

1 1/2 pounds salmon wild caught or farm raised, with skin on or off
1/4 cup salted butter melted
3 cloves garlic finely minced, about 1/2-1 tablespoon
3/4 cup Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese

Instructions

Preheat oven to 400 degrees. Line baking sheet with parchment paper and set aside.
Unwrap salmon and press with paper towels to dry. Place onto baking sheet.
In a small bowl, stir melted butter together with minced garlic, breadcrumbs and parmesan cheese. It should look like damp sand.
Spread crumbs over salmon and press an even layer overtop the entire filet. Bake 12-15 minutes or until fully cooked. (Thicker pieces of salmon will take longer.)
Cool slightly, cut into pieces and serve.

Nutrition

The post Baked Salmon with Garlic Butter Bread Crumbs appeared first on Lauren's Latest.

Easy Shrimp and Grits Recipe

Lauren's Latest — Fri, 31 Jan 2020 08:15:18 +0000

This Shrimp and Grits Recipe is easy and so comforting! You only need a handful of ingredients and about 30 minutes.

The first time I tried Shrimp and Grits was in Nashville. I tried one bite and I was sold. Creamy grits, salty bacon flavor, tender shrimp, all-around warm comfort food. It was magical. Once I came home, I did my best to make an easy but still delicious version and man does this recipe deliver!

But first,

What are Shrimp and Grits?

Shrimp and Grits are a traditional breakfast from coastal South Carolina and Georgia. Though I’ve seem versions of this all across the south as Lunch and Dinner, I prefer this as a hearty brunch option.

I’ve never had grits before. Can you explain them?

Grits are essentially ground corn whisked into salted water and cooked until thick; are similar to a polenta or cream of wheat. Pretty plain from the start and typically finished with savory ingredients like butter, cream, cheese and more. If you add the right combination of things, they are amazing. {Just like polenta….and cream of wheat.} See my ‘how to make’ section for more information.

How to make Shrimp and Grits

This recipe has two easy sections: making the shrimp and then making the grits. Both take about 15 minutes each with a little prep time, so overall you can be eating this dish in about 30 minutes.

Start by making the grits: bring chicken stock to boil, whisk in grits, reduce the heat and start cooking for 15 minutes. Stir occasionally.
While the grits cook, make the shrimp: saute onions and bacon in a skillet until bacon starts to crisp.
Stir in the garlic, shrimp, salt and pepper. Cook until the shrimp just turns pink and remove from heat.
Once grits are done cooking, fold in butter, cheese and extra salt and pepper if needed.
Spoon grits into a bowl and top with shrimp and bacon mixture. Garnish with parsley and serve.

What to serve with this recipe

Since shrimp and grits are usually synonymous with the southern soul food, I like to pair this recipe with simple southern sides:

Deviled Eggs
Angel Biscuits
Cornbread (my favorite recipe for cornbread everrrrr)
Corn Casserole (Sometimes called Corn Pudding)

Love Shrimp? Try these other recipes:

Easy Shrimp and Grits Recipe

This Shrimp and Grits Recipe is easy and so comforting! Pile on the cheese in the grits and feel free to add more bacon!!!

Course Dinner

Cuisine Southern

Keyword how to make shrimp and grits, shrimp and grits, shrimp and grits recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings servings

Calories 717kcal

Author Lauren's Latest

Ingredients

for the shrimp-

5 slices hickory smoked bacon sliced
1 onion sliced
1 clove garlic minced
1 lb. peeled & deveined shrimp small size; 51-60 ct.
salt & pepper to taste

for the grits-

5 cups chicken broth
1 1/2 cups grits not quick cooking!!!
2 tablespoons butter
1 1/2 cups medium cheddar cheese grated
1/4 cup real parmesan cheese grated
salt & pepper to taste
parsley for garnish if desired

US Customary - Metric

Instructions

Start by cooking the grits- bring chicken broth to rolling boil in large pot. Whisk in grits, salt and pepper and reduce heat to medium and cook 15 minutes, stirring occasionally.
While the grits are cooking, preheat a large skillet over medium heat. Sauté bacon and onions together until bacon starts to crisp and onions have browned, 5 minutes. Stir in garlic, shrimp, salt and pepper. Stir another 3 minutes until shrimp are bright pink and thoroughly cooked. Remove from heat.
Finish grits by melting in butter and cheeses. Taste and adjust seasonings.
Spoon grits into bowl and top with shrimp mixture. Top with parsley. Serve immediately.

Nutrition

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