Easy 1-Pot Tikka Masala

We’ve grown quite fond of curries around our house, both Thai- and Indian-inspired. And after watching many friends order and enjoy tikka masala — a creamy tomato-based curry — at restaurants, I wanted to create a dairy-free version I could enjoy…

Easy 1-Pot Tikka Masala

We’ve grown quite fond of curries around our house, both Thai- and Indian-inspired. And after watching many friends order and enjoy tikka masala — a creamy tomato-based curry — at restaurants, I wanted to create a dairy-free version I could enjoy at home.

This 1-pot tikka masala is simpler than most as it doesn’t require any marinating, obscure ingredients, or fancy methods. Just throw everything in one pot and watch dinner appear before your eyes.

Easy 1-Pot Tikka Masala from Minimalist Baker →

Homemade Orange Bitters

Bitters are used in a number of cocktails. Even if you can’t strongly perceive them while you’re sipping your drink, like salt, lemon zest, and vanilla, bitters are used to balance the flavors in the glass, providing a gentle undernote to bolster or as a contrast to flavors, rather than domineering or taking center stage. When writing Drinking French* I kept in mind that most…

Bitters are used in a number of cocktails. Even if you can’t strongly perceive them while you’re sipping your drink, like salt, lemon zest, and vanilla, bitters are used to balance the flavors in the glass, providing a gentle undernote to bolster or as a contrast to flavors, rather than domineering or taking center stage.

When writing Drinking French* I kept in mind that most people either didn’t have access to a wide variety of bitters, or didn’t want to amass a line-up of little bottles of bitters at home just to make one cocktail. Although sometimes, a certain bitter does make a difference. So a few times, I nudged readers who might want to expand their flavor horizons towards a particular bitter, such as eucalyptus or salted chocolate. But in the overall picture, I like to give choices when writing a recipe in a book, so as many people ca make it as possible.

My fallback bitters are orange and aromatic (Angostura) because I wanted to make sure to use ones that people could easily find. Heck, I’ve even seen Angostura being sold in French supermarkets, as well as at Target stores in the U.S. So there’s really not that much of a barrier to getting your hands on a bottle.

Continue Reading Homemade Orange Bitters...

1-Pot Pumpkin Black Bean Soup

Welcome to flavor town. This comforting soup is a fusion of both Thai and Mexican cuisine (two of our absolute loves), requires ingredients you likely have on hand right now, and is made entirely in 1 pot.
It’s also versatile with options for bo…

1-Pot Pumpkin Black Bean Soup

Welcome to flavor town. This comforting soup is a fusion of both Thai and Mexican cuisine (two of our absolute loves), requires ingredients you likely have on hand right now, and is made entirely in 1 pot.

It’s also versatile with options for both meat eaters and vegans. And we include plenty of serving options below. Let’s make soup!

It all starts with a base of onion, garlic, ginger, and serrano or jalapeño pepper.

1-Pot Pumpkin Black Bean Soup from Minimalist Baker →

1-Pot Spiced Sweet Potato Lentil Soup

When the weather cools down, we’re in full-on soup mode (and stretchy pants, for that matter).
I’ve always loved Moroccan-inspired dishes. The spices are so comforting and warming.
This Moroccan-inspired soup puts some of my favorite spice…

1-Pot Spiced Sweet Potato Lentil Soup

When the weather cools down, we’re in full-on soup mode (and stretchy pants, for that matter).

I’ve always loved Moroccan-inspired dishes. The spices are so comforting and warming.

This Moroccan-inspired soup puts some of my favorite spices, like cumin, coriander, and cinnamon, to use.

Let us show you how easy this 1-pot soup is.

This recipe begins with lentils, which we recommend soaking.

1-Pot Spiced Sweet Potato Lentil Soup from Minimalist Baker →

Curried Cauliflower Rice with Lentils & Crispy Shallot (Mujadara-Inspired)

Have you ever tried mujadara? If not, you’re totally missing out.
What is Mujadara?
Mujadara is a satisfying vegetarian dish with Middle Eastern and Arab influences. It’s traditionally made with rice, lentils, and caramelized onions, makin…

Curried Cauliflower Rice with Lentils & Crispy Shallot (Mujadara-Inspired)

Have you ever tried mujadara? If not, you’re totally missing out.

What is Mujadara?

Mujadara is a satisfying vegetarian dish with Middle Eastern and Arab influences. It’s traditionally made with rice, lentils, and caramelized onions, making it incredibly affordable and satisfying.

The spices can range in simplicity from just salt, pepper, and cumin to more complex flavors like cinnamon, lemon peel, and cayenne pepper.

What Makes our Version Unique?

Curried Cauliflower Rice with Lentils & Crispy Shallot (Mujadara-Inspired) from Minimalist Baker →

Sheet Pan Shrimp Boil in Oven

Want a shrimp boil recipe that’s easy enough for a weeknight? Bake it! This sheet pan shrimp boil in oven is simple to make and has serious flavor. I still remember my first shrimp boil. Raised in the heart of the Midwest, it wasn’t until adulthood that I got to experience it. The paper on the table, the jumble of Old Bay-spiced shrimp and potatoes, all the guests eating with their fingers as the sky began to darken: it was magic. Ever since, the shrimp boil has held my heart. We’ve made it for festive occasions, birthdays and weddings and family vacations at the lake. So why not harness the magic of the shrimp boil for an every day meal? This sheet pan shrimp boil in oven is an easy way to make it on a weeknight: no large pot or fire required! Keep reading for how to do it. How to make a shrimp boil in oven The concept of a shrimp boil in the oven is just that! Instead of boiling the veggies and shrimp, you’ll bake them on a sheet pan with olive oil and some tasty seasonings. Like many sheet pan dinners, this requires starting the […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

Want a shrimp boil recipe that’s easy enough for a weeknight? Bake it! This sheet pan shrimp boil in oven is simple to make and has serious flavor.

Shrimp Boil in Oven | Sheet pan shrimp boil

I still remember my first shrimp boil. Raised in the heart of the Midwest, it wasn’t until adulthood that I got to experience it. The paper on the table, the jumble of Old Bay-spiced shrimp and potatoes, all the guests eating with their fingers as the sky began to darken: it was magic. Ever since, the shrimp boil has held my heart. We’ve made it for festive occasions, birthdays and weddings and family vacations at the lake. So why not harness the magic of the shrimp boil for an every day meal? This sheet pan shrimp boil in oven is an easy way to make it on a weeknight: no large pot or fire required! Keep reading for how to do it.

Shrimp boil in oven

How to make a shrimp boil in oven

The concept of a shrimp boil in the oven is just that! Instead of boiling the veggies and shrimp, you’ll bake them on a sheet pan with olive oil and some tasty seasonings. Like many sheet pan dinners, this requires starting the longest cooking vegetable in the oven first: in this case, the potatoes. You’ll bake, then add the corn to the same sheet, bake some more, and then add the shrimp.

To make this sheet pan shrimp boil as easy as possible, you’ll mix the potatoes in a bowl with the seasonings, then use the same seasonings and same bowl to mix the corn. Then you’ll use the same bowl and seasonings to mix up the shrimp! So you’ll only dirty one bowl in the process: and you can start to memorize the seasoning mix too.

Here’s how to make a sheet pan shrimp boil in oven (see the full recipe below):

  • Preheat the oven to 425 degrees.
  • Mix the potatoes with the olive oil and seasonings (Old Bay seasoning, coriander, dill, salt and pepper). Place on two parchment lined baking sheets and bake 10 minutes.
  • In the same bowl, mix the corn with the olive oil and seasonings. Remove the baking sheets from the oven and add the corn. Bake for 12 minutes.
  • In the same bowl, mix the shrimp with the olive oil and seasonings. Remove the baking sheets from the oven and add the shrimp. Bake for 10 minutes.

And that’s it! What results is a shrimp boil full of oven-roasted goodness. The veggies have browned and caramelized goodness, salty and seasoned with the nuance of cozy Old Bay seasoning. And the shrimp are perfectly tender.

Shrimp boil in oven

How to serve a sheet pan shrimp boil

Once you’ve made a shrimp boil in the oven: how to serve it? Do not even think about using plates and silverware! They’re strictly forbidden here! If you’d like to serve it like a traditional low country shrimp boil, you can spread butcher paper of newspaper over your table. Then pour the shrimp boil goodness right onto the paper. Enjoy by eating with your hands! And of course have lots of napkins handy nearby.

You also can allow the baking sheets to cool off, and serve directly from the cooled baking sheets. Or serve on a large platter.

Sheet pan shrimp boil

Side dishes to serve with a shrimp boil

When we made this shrimp boil in the oven, we served it as a special meal for my teen refugee mentee from Congo. It was perfect for a late summer meal on the patio, and a fun way to build our relationship! We researched side dishes to serve with a shrimp boil and came up pretty short. Most side dishes require a plate, which ruins the vibe.

Since we were feeling creatively uninpsired, we decided to just skip side dishes and go with dessert instead! So we served this shrimp boil followed by our Classic Strawberry Shortcake. It was the perfect carefree ending to a festive meal.

Serving this sheet pan shrimp boil with cornbread or bread seem like good options: do you have ideas on side dishes that would work? (Let us know in the comments below.)

Shrimp boil in oven

What type of shrimp to use?

For this shrimp boil in oven recipe, we recommend using large shrimp with the tail on for the best presentation. We used the size 16 to 20 count, which are quite large. We’d suggest buying shrimp with the shell on that is already deveined. Then you can remove the shell after cooking the shrimp, but leave the tail on. (If your shrimp are not deveined, here’s How to Devein Shrimp.)

What about fresh or frozen shrimp? Either fresh or frozen works for this recipe! A myth about fish is that “fresh is best.” However, frozen shrimp can be higher quality than raw fish because freezing suspends the decomposing process. Also, the shelf-life of fresh shrimp is only a few days, but frozen shrimp lasts for several weeks.

If you use frozen shrimp for this recipe, here’s how to thaw frozen shrimp:

  • Place the frozen shrimp in the refrigerator to thaw overnight. Or,
  • On the day of serving, place the frozen shrimp into a bowl with cold water. Let a small trickle of cold water run into the bowl to keep the water moving. The shrimp should defrost in about 15 minutes.
Sheet pan shrimp boil in oven

A note on sustainable shrimp

Are you looking at buying sustainable shrimp for this shrimp boil in the oven? (If so, kudos!) Here are a few pointers for buying sustainable seafood:

  • Look for wild-caught fish if possible. If you live in the US, look for US caught if you can. 90% of the seafood we eat in the US is imported. Imported seafood runs the risk of being overfished, caught under unfair labor practices, or farmed in environmentally harmful ways.
  • How your fish is caught matters. Look for hook and line as one example of a sustainable gear type. Bottom trawling is considered the most destructive and least sustainable method.

This recipe is…

This sheet pan shrimp boil in the oven is pescatarian, gluten-free, and dairy-free.

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Shrimp boil in oven

Sheet Pan Shrimp Boil in Oven


1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4

Description

Want a shrimp boil recipe that’s easy enough for a weeknight? Bake it! This sheet pan shrimp boil in oven is simple to make and has serious flavor.


Ingredients

  • 2 pounds small red potatoes
  • 4 large ears corn
  • 2 pounds large raw shrimp, shell on and deveined (thawed)
  • 6 tablespoons olive oil, divided
  • 6 teaspoons Old Bay seasoning, divided
  • 3 teaspoons dried dill, divided
  • 1 1/2  teaspoon ground coriander, divided
  • 1 1/2 teaspoon kosher salt, divided
  • Black pepper
  • 4 lemon wedges
  • Finely chopped parsley or chives, for garnish

Instructions

  1. Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.
  2. Cut the potatoes in half (or into bite-sized pieces if using larger potatoes). Shuck the corn and cut it into 2-inch pieces.
  3. Place the potatoes in a large bowl and stir them together with: 2 tablespoons olive oil, 2 teaspoons Old Bay, 1/2 teaspoon coriander, 1 teaspoon dried dill, 1/2 teaspoon kosher salt and several grinds black pepper. Spread potatoes face down on the baking sheets and bake 10 minutes.
  4. Meanwhile, in the same bowl stir together the corn with (same as last time!): 2 tablespoons olive oil, 2 teaspoons Old Bay, 1/2 teaspoon coriander, 1 teaspoon dried dill, 1/2 teaspoon kosher salt and several grinds black pepper. Remove the baking sheet from oven and flip the potatoes. Add the corn and bake an additional 12 minutes.
  5. Meanwhile, in the same bowl stir together the thawed shrimp with (here we go again!): 2 tablespoons olive oil, 1 teaspoon Old Bay, 1/2 teaspoon coriander, 1 teaspoon dried dill, 1/2 teaspoon kosher salt and several grinds black pepper. Remove the sheet from the oven and turn the corn. Add the shrimp and bake an additional 10 minutes until shrimp is cooked through.
  6. Serve garnished with chopped parsley or chives, and a hearty squeeze from the lemon wedges. Allow to cool slightly. If desired, spread butcher paper or newspaper over your table and pour the shrimp boil on top — or serve right from the cooled baking sheets or a large platter. Enjoy by eating with your hands!

  • Category: Main Dish
  • Method: Baked
  • Cuisine: American

Keywords: Shrimp Boil in Oven, Sheet Pan Shrimp Boil

Looking for more healthy seafood recipes?

Here are a few more healthy seafood recipes:

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes

Broccoli Soup with Coconut, Coriander & Noodles (Vegan)

When I was writing the proposal for my second cookbook, one of the first recipes I’d made for it was a Thai green pea soup. This recipe is kind of a riff on that but instead has broccoli soup as its base with lots of extras thrown in. The peas and broccoli take so little time to cook, this is a definite weeknight-friendly dinner to make. The flavour is gentle here, with coconut milk and coriander (cilantro to those in the US) plus a bit of ginger for a slight ‘curry’ flavour. I used miso for the salty savouryness but it isn’t strong. I added frozen peas in here too which are a) super easy for adding bulk to a meal and b) naturally sweet so lift up the flavour of the whole broccoli soup. When it comes to soup, I’m ALLL about the extras on top (…as you may have noticed by this broccoli soup recipe). Here I baked some smoked tofu with soy sauce for a salty, smoky hit, almost like bacon, to sprinkle on. I added crispy onions too (inspired by this Donna Hay recipe) which are SO delicious here – they’re sweet and crispy and definitely […]

The post Broccoli Soup with Coconut, Coriander & Noodles (Vegan) appeared first on Izy Hossack – Top With Cinnamon.

A bowl of creamy broccoli coconut soup with noodles, smoked tofu and crispy onions by Izy Hossack

When I was writing the proposal for my second cookbook, one of the first recipes I’d made for it was a Thai green pea soup. This recipe is kind of a riff on that but instead has broccoli soup as its base with lots of extras thrown in. The peas and broccoli take so little time to cook, this is a definite weeknight-friendly dinner to make.

The flavour is gentle here, with coconut milk and coriander (cilantro to those in the US) plus a bit of ginger for a slight ‘curry’ flavour. I used miso for the salty savouryness but it isn’t strong. I added frozen peas in here too which are a) super easy for adding bulk to a meal and b) naturally sweet so lift up the flavour of the whole broccoli soup.

A large pot of creamy broccoli coconut soup served with noodles, smoked tofu and crispy onions by Izy Hossack

When it comes to soup, I’m ALLL about the extras on top (…as you may have noticed by this broccoli soup recipe). Here I baked some smoked tofu with soy sauce for a salty, smoky hit, almost like bacon, to sprinkle on. I added crispy onions too (inspired by this Donna Hay recipe) which are SO delicious here – they’re sweet and crispy and definitely worth the effort of making them. You should also be able to find big bags of crispy shallots/onions in Asian supermarkets which make things even easier.

Two bowls and a pot of broccoli soup with smoked tofu, noodles, crispy onions and coriander by Izy Hossack

What should I do with leftover broccoli soup?

When I’ve made this for our dinner, we usually have enough soup leftover for lunch or dinner the next day. If you feel like freshening up those leftovers, the soup works great as a base for a Thai green curry – fry off some Thai green curry paste in a pot, stir in the leftover soup, add some veg (carrot coins, pepper chunks, sugar snap peas etc) and simmer covered until soft. Then just serve it up with rice for a delicious dinner!

Broccoli Soup with Coconut, Coriander & Noodles

Broccoli Soup with Coconut, Coriander & Noodles

Yield: serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

For the soup:

  • 1 tbsp vegetable oil
  • 1 large white onion, roughly diced
  • 1 tbsp finely grated ginger
  • 500g (1 lb) broccoli
  • 1 (400ml / 14 ounce) can coconut milk
  • 250ml (1 cup) water
  • 260g (2 cups) frozen peas
  • 30g coriander (cilantro), leaves and stalks, roughly chopped
  • 2 tbsp dark miso (or soy sauce)

For the tofu:

  • 225g (8 ounces) firm tofu (I like smoked tofu here)
  • 1 tbsp vegetable oil
  • 1 tbsp soy sauce

To serve:

  • 300g dried udon noodles
  • a handful of storebought crispy fried onions (or see recipe below for homemade crispy onions)
  • 1 lime, quartered, to serve

Instructions

  1. Heat the vegetable oil in a large pot over a medium heat. Add the onion and cook for 5-7 minutes, stirring often until softened and starting to brown.
  2. Add the ginger to the pot and cook for 2 minutes, stirring often.
  3. Finely chop the broccoli and add to the pot along with the coconut milk and water. Bring to a simmer, turn the heat down to low and cover the pot with a lid. Let the broccoli cook for 5-6 minutes until completely soft.
  4. Add the peas to the pan and stir through until defrosted.
  5. Remove from the heat and add the coriander and miso. Blend the soup until smooth - either using a hand blender straight in the pot, or by pouring the contents of the pot into a free standing blender. If needed, thin with a little more water and season with salt to taste (the miso added enough salt for my taste)

For the tofu:

  1. Drain the water from tofu packet and wrap the tofu in a couple of layers of paper towel. Set on a cutting board with another board on top. Place something heavy on top (I usually use a stack of cookbooks!). Leave to drain for 5 minutes.
  2. Meanwhile preheat the oven to 180°C (160°C fan / 350°F). Cut the tofu into ~1 cm chunks. Toss onto a baking tray with the vegetable oil and soy sauce to coat.
  3. Bake for 15 minutes until crisp around the edges.

To serve:

  1. Cook the noodles according to the package, then drain, rinse with cold water and set aside in a bowl of cold water until needed.
  2. Ladle the warm soup into 4 bowls. Divide the noodles between the bowls and top with the crispy onions and tofu. Serve with a lime wedge for squeezing over.

Notes

  • If your blender isn't that powerful I'd advise that you peel your broccoli stalk and cut off the very base of it. Otherwise you may end up with stringy bits of broccoli in your soup!
  • If you have Thai green curry paste sitting in your fridge/freezer, feel free to throw a tablespoon or two of that into the pot as you cook the ginger at the start. It'll add a good punch of flavour!
  • You can also serve this without the noodles/tofu if you want a lighter meal. It's nice to sprinkle a few defrosted peas on top of the soup for added texture if you do this.

Homemade Crispy Fried Onions

Yield: 1 cup
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

  • 1 white onion, peeled, thinly sliced (I use a mandoline)
  • 1 tbsp white rice flour or plain flour
  • 4 tbsp vegetable oil

Instructions

  1. Toss the thinly sliced onion with the flour in a bowl until all coated.
  2. Heat the vegetable oil in a small pot or frying pan over a medium heat. Once hot, add the sliced onion - you will probably have to work in batches so you don't overfill the pot.
  3. Leave to fry, stirring occasionally - the oil will bubble up, the bubbles will recede and the onions will start to turn brown. Once they are all mostly brown, remove from the oil with kitchen tongs to a plate lined with paper towel to drain.
  4. Repeat to fry all the onions.
  5. Store excess, cooled, fried onions in a lidded container in the freezer.
Broccoli Soup with Coconut, Coriander and Noodles

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Broccoli Soup with Coconut, Coriander & Noodles (Vegan) appeared first on Izy Hossack - Top With Cinnamon.