One of my very favorite salads is Fattoush. There are various versions of the salad, whose name comes from fatta, which refers to the crumbled or torn pieces of flatbread in the salad. But I’ve never had Fattoush with buttermilk dressing, so was intrigued when I saw a recipe for it in Falastin: A Cookbook by Sami Tamimi and Tara Wigley, a book which eloquently…
One of my very favorite salads is Fattoush. There are various versions of the salad, whose name comes from fatta, which refers to the crumbled or torn pieces of flatbread in the salad. But I’ve never had Fattoush with buttermilk dressing, so was intrigued when I saw a recipe for it in Falastin: A Cookbook by Sami Tamimi and Tara Wigley, a book which eloquently presents and reflects on Palestinean cuisine, its history, its people, and its culture. As soon as I got the book, the first thing I said to myself was, “This is one of the best books of the year.” It’s a great book.
A few years back, Sami told me that he was going to do a cookbook that updated the dishes and recipes of his homeland, making them relevant to today, just as he and Yotam Ottolenghi did for the diaspora of Middle Eastern foods in their previous books. Sami admits that this is a non-traditional Fattoush, one that his mother made, but likes it so much that he wanted to share it.
This classic Roasted Tomato Basil Soup is made with roasted tomatoes, fresh basil, and garlic. . Serve a grilled cheese on the side for the ultimate comforting meal! Is there anything better than a bowl of tomato basil soup? It’s one of my all-time fav…
This classic Roasted Tomato Basil Soup is made with roasted tomatoes, fresh basil, and garlic. . Serve a grilled cheese on the side for the ultimate comforting meal! Is there anything better than a bowl of tomato basil soup? It’s one of my all-time favorites! It always hits the spot. It has fresh, familiar flavors…
These grilled peppers are life changing! I realize that’s dramatic. But it’s me! What else do you expect? Plus, they’re really life-changing. Oddly enough, I have another pepper recipe coming for you too. One today, then another in a week or two (hint hint, they are stuffed!) All the summer pepper feels! If you adore […]
I realize that’s dramatic. But it’s me! What else do you expect?
Plus, they’re really life-changing.
Oddly enough, I have another pepper recipe coming for you too.
One today, then another in a week or two (hint hint, they are stuffed!)
All the summer pepper feels!
If you adore all things tart and briney like I do, you will just flip over these peppers! They are grilled first, then covered in a delicious vinaigrette.
And then! We stuff them with burrata cheese and obviously all is right in the world.
Oh but then! Lots of thens, I know.
We add toasted sourdough crumbs or croutons (whatever you’d like to call them) for crunch.
Tons of fresh herbs.
More drizzles of vinaigrette.
So.much.flavor.
I can’t even stand it!
The grilled marinated peppers are almost better than roasted red peppers. We have so many jars in our pantry because they are one of our favorite food – we use them in pasta, on pizza, to make sauce – everything.
These are just as good! Probably better. The smokiness from the grill adds so much flavor that you’ll want to put these on everything too.
There are a few different ways you can serve this. If you’re making it at home for a summery snack or dinner, make it like this. Keep the peppers whole, throw some burrata and breadcrumbs inside and enjoy with a knife and fork.
If you want to make this for a party or a pool snack, like a gathering with friends where it could be more of an appetizer, slice the peppers. Throw the sliced peppers on a plate with the vinaigrette and cover with a ball of burrata. Serve it with slices of sourdough instead of the crumbs.
The dish is super versatile.
Also, summery snack is my favorite thing. When I hear “summery snack” I think of a 5PM snack, when you’re enjoying happy hour with a chilled glass of white wine on the patio that accidentally turns into dinner. Those are the best kind!
Grilled Marinated Peppers with Burrata and Breadcrumbs
These grilled peppers are life changing! Marinated with a delish vinaigrette, covered with burrata and topped with sourdough crumbs.
Course Side Dish
Cuisine American
Prep Time 30minutes
Cook Time 15minutes
Total Time 45minutes
Servings 4people
Author How Sweet Eats
Ingredients
4bell peppers
salt and pepper
olive oil spray or for drizzling
2tablespoonsred wine vinegar
2garlic cloves,minced
pinchcrushed red pepper flakes
⅓cupolive oil
3slicessourdough bread,torn into pieces
1tablespoonbutter
½teaspoongarlic powder
2tablespoonsfresh herbs,like thyme, basil, rosemary, plus more for sprinkling
18 ounces ball burrata cheese
Instructions
Preheat the grill to medium-high heat. I like it to be around 500 degrees.
Slice the peppers down the center, cutting them in half from top to bottom. Remove some of the ribs and seeds. Spray or brush the peppers with olive oil. Sprinkle with salt and pepper.
Make the vinaigrette. In a bowl, whisk together the vinegar, garlic, a pinch of salt and pepper, crushed pepper flakes until combined. Whisk in the olive oil until emulsified.
Make the sourdough crumbs. Heat a skillet over medium heat and add the butter. Add in the torn sourdough pieces with a pinch of salt and pepper along with the garlic powder. Cook, tossing often, until crunchy and golden, about 5 to 6 minutes.
Place the peppers on the grill, cut side down. Grill for 5 to 6 minutes (or until golden and slightly charred), then flip and grill for another 5. Remove the peppers and place them on a dish. Drizzle them with a bit of the vinaigrette. Tear apart a ball of burrata and distribute it over the peppers. Drizzle on more vinaigrette. Top with the sourdough crumbs and fresh herbs.
This squash and zucchini casserole is a total crowd pleaser! A cozy summer side dish, it’s topped with crunchy breadcrumbs and Parmesan. Squash and zucchini go hand in hand in the summers. And what’s more homey than a squash and zucchini casserole? It’s got the vibe of Sunday dinners and summer evenings where the sun stretches into the late evening. This one is packed with flavor and quickly disappeared in our house. A light Parmesan sauce covers the tender squash, and it’s topped with crunchy breadcrumbs. It’s a cozy casserole that’s not too rich and heavy. Honestly, we couldn’t stop ourselves from shoveling in bites. Here’s what to know! Want similar flavor with less effort? Try Roasted Zucchini and Squash or Grilled Zucchini and Squash. Ingredients for squash and zucchini casserole This squash and zucchini casserole has a short ingredient list! There’s only one special ingredients with some notes. Here’s what you’ll need: Squash and zucchini: Weigh out the amount so that you use the right amount for the seasoning. Medium zucchini and squash can vary in weight greatly. Spices: garlic powder, onion powder, oregano, salt Olive oil or butter Parmesan cheese 2% milk Flour Seasoned Italian panko: this is […]
This squash and zucchini casserole is a total crowd pleaser! A cozy summer side dish, it’s topped with crunchy breadcrumbs and Parmesan.
Squash and zucchini go hand in hand in the summers. And what’s more homey than a squash and zucchini casserole? It’s got the vibe of Sunday dinners and summer evenings where the sun stretches into the late evening. This one is packed with flavor and quickly disappeared in our house. A light Parmesan sauce covers the tender squash, and it’s topped with crunchy breadcrumbs. It’s a cozy casserole that’s not too rich and heavy. Honestly, we couldn’t stop ourselves from shoveling in bites. Here’s what to know!
This squash and zucchini casserole has a short ingredient list! There’s only one special ingredients with some notes. Here’s what you’ll need:
Squash and zucchini: Weigh out the amount so that you use the right amount for the seasoning. Medium zucchini and squash can vary in weight greatly.
Spices: garlic powder, onion powder, oregano, salt
Olive oil or butter
Parmesan cheese
2% milk
Flour
Seasoned Italian panko: this is the bread crumb mixture that contains seasonings and salt! You should be available to find it at your local grocery. If not, see the notes below.
Use Italian Panko or breadcrumbs, or this substitute
This casserole is made using Italian panko or breadcrumbs. What are they? Italian breadcrumbs have seasonings and salt added. This makes it easy to sprinkle onto the top of a casserole because it’s got lots of flavor and seasoning already. Italian breadcrumbs and panko are easy to find at most grocery stores. If you can’t find it, here’s a substitute:
To 1 cup of the plain panko or breadcrumbs, add: 1/4 teaspoon dried basil, 1/4 teaspoon dried oregano, 1/8 teaspoon garlic powder and 1/8 teaspoon dried thyme, and 1/8 teaspoon kosher salt.
Use 1/2 cup in the recipe below and save the remaining for future recipes.
How to make squash and zucchini casserole (basic steps)
The basic steps for making this squash and zucchini casserole! There are a few technique things to know, so review this first before going to the recipe below:
Slice & season the squash and zucchini. Three pounds might seem like a lot of squash and zucchini at first, but it condenses into a small baking dish. Slice it into rounds and season it in a bowl first to get even coating.
Cook the squash and zucchini: You’ll need your largest skillet for this one! The easiest way to cook it all is by covering it for a few minutes at a time. A lot of moisture will be released. Cook only until crisp tender: it takes about 6 minutes.
Add the sauce: To the same pan, you’ll add milk, flour whisked into a little milk (as a thickener), and Parmesan cheese. Let that cook for 2 minutes: it will thicken a little, but not much.
Top with breadcrumbs and bake! Finally, you’ll transfer everything to a small baking dish, top with breadcrumbs, and bake for 10 minutes.
Here’s why to rest after baking!
Once you’re done baking this squash and zucchini casserole, here’s the thing. It’s best to rest for at least 10 minutes after baking. Why? Two reasons:
Resting lets the sauce in the pan thicken. When the casserole is just baked, the sauce is fairly watery. As it cools, the sauce will thicken.
It also cools and sets the squash. The squash and zucchini are very hot once they come out of the oven. The rest time helps them come to warm and helps to set the texture.
Variation: gluten free casserole
Do you eat gluten-free? Here are a few options for making this a gluten free squash and zucchini casserole:
Panko / breadcrumbs: Gluten free Italian breadcrumbs and panko are easily available online these days. You can also sometimes find them at your local grocery. (If all you can find is plain, not Italian, see the section above about how to season your own.)
Flour: You can use gluten-free flour or cornstarch in place of the flour.
Ways to serve squash and zucchini casserole
This squash and zucchini casserole is easy to make! For us it’s more of a side dish for entertaining or a special meal, but you could also serve it on a weeknight if you’re an organized cook. Are a few ways to serve it:
1/2 cup seasoned Italian panko or Italian breadcrumbs (contains salt)*
Instructions
Preheat the oven to 450 degrees Farenheit.
Slice the zucchini and squash into 1/4-inch thick rounds. Place them in a bowl and stir them together with the garlic powder, onion powder, oregano, and 1 teaspoon kosher salt.
In your largest skillet, heat the olive oil or butter over medium high heat. Add the zucchini and squash. Cover the skillet and cook for 2 minutes, then uncover and stir. Cover again for 2 minutes and uncover and stir, moving slices to the bottom layer as necessary so that they can get browned. Cook 2 minutes again, flipping the pieces carefully, until they are crisp tender.
Reduce the heat to low. Add another 3/4 teaspoon kosher salt, 1/2 cup milk, 1 tablespoon flour whisked into 2 tablespoons milk, and 1/2 cup Parmesan cheese. Cook 2 to 3 minutes until slightly thickened.
Pour the zucchini and squash into a small baking dish (2 quart or 11″ x 8″). Top with the seasoned Italian panko and another 2 tablespoons Parmesan cheese.
Bake for 10 minutes until golden brown. Allow to stand for at least 10 minutes so the sauce thickens slightly. Serve with a slotted spoon.
Got lots of zucchini? Here are a few more zucchini recipes you might enjoy:
Perfect Sauteed Zucchini Ten minutes in a hot pan makes this green vegetable truly irresistible.
Best Zucchini Bread It’s got the best flavor: cinnamon-scented, with just the right sweetness.
Grilled Zucchini Turns out, zucchini is at its best when it’s grilled. Throw thin slices on the grill and it comes out tender and charred, with an irresistibly smoky flavor!
Chocolate Zucchini Cake This chocolate zucchini cake recipe comes out so rich and chocolaty! It’s a family favorite that happens to be dairy free and gluten free.
Promise me that you will make a potato chip frittata this week! I KNOW. I realize that last week I told you to roll your corn in hot cheetos and now I’m saying to put potato chips in your eggs. SORRY. But not? I’ll make this one short and sweet. We’re in survival mode here […]
Promise me that you will make a potato chip frittata this week!
I KNOW.
I realize that last week I told you to roll your corn in hot cheetos and now I’m saying to put potato chips in your eggs. SORRY.
But not? I’ll make this one short and sweet.
We’re in survival mode here in 2020. Let’s just try all the things.
So, this frittata is special because we’re going to throw in a bunch of kettle cooked chips.
OH MY YES.
Chips are never the first snack that I reach for, but if kettle cooked chips are in my face, I cannot resist. Like, AT ALL. They are just so perfectly crispy and crunchy.
I saw a version of this recipe and am pretty sure it’s supposed to mimic a spanish omelet made with very thinly sliced potatoes. It’s not traditional at all, but this is so wildly good. We couldn’t believe it.
They used salt and vinegar chips. Which have always been my absolute FAVORITE chip! You can use regular potato chips, salt and vinegar… maybe even BBQ chips! Or ranch! Go old school with sour cream and onion?
Basically whatever you love. Use it.
The frittata has a bunch of other delicious components too:
It starts with caramelized onions, The best best best. These take awhile, but they are worth it.
There are lots of chopped herbs, like basil and parsley and chives and rosemary.
Of course, it has cheese too!
Then the chips. Crunch crunch crunch.
I like to do the onions on the stovetop, pour everything into the skillet and finish it in the oven. This gives it a fluffy, almost souffle-like texture and it takes a lot of guesswork out of it too!
It’s a perfect breakfast, brunch, lunch or dinner situation. Leftovers are great. It’s delicious hot or cold. Really, it has all the things that make for a wonderful meal.
So, what I’m saying is that it doesn’t get any better than this!
This potato chip frittata is made with tons of fresh herbs and caramelized onions! It's the perfect breakfast, lunch or dinner. Delicious!
Course Breakfast
Cuisine American
Prep Time 45minutes
Cook Time 15minutes
Total Time 1hour
Servings 4to 6 people
Author How Sweet Eats
Ingredients
2tablespoonsbutter
1sweet onion,thinly sliced
salt and pepper
6large eggs
3tablespoonsheavy cream or half and half
⅓cupchopped fresh herbs,like parsley, basil, thyme, chives and rosemary
2garlic cloves,minced
1cupfreshly grated mozzarella or provolone cheese
2 ½cupskettle cooked potato chips
parmesan cheese,for sprinkling
extra chopped fresh herbs,for garnish
Instructions
Preheat the oven to 400 degrees F.
Heat a 10-inch oven-safe skillet over medium-low heat and add the butter. Stir in the onions with a pinch of salt and pepper. Cook, stirring often, until the onions caramelized, about 30 minutes. Turn off the heat.
In a large bowl, stir together the eggs, cream, herbs, garlic, mozzarella cheese and caramelized onions. Stir in a pinch of salt and pepper. Whisk until combined. Stir in the potato chips.
Pour the mixture into the same skillet where you caramelized the onions. Stick the skillet in the oven and bake the frittata for 10 to 15 minutes, or until it’s set in the center. You want the eggs set - if they aren’t, bake it for another 2 minutes and check again.
Remove it from the oven and sprinkle with parmesan and extra herbs. Slice it into squares or wedges - whatever you prefer. This tastes great hot or cold! The leftovers from the fridge are great too.
This is the third recipe on Oh My Veggies that starts with the words “fresh corn.” I thought of a few alternate names after I realized that, but Fresh Corn Soup with Herbed Croutons fits so much better. Because it’s fresh!
This is the third recipe on Oh My Veggies that starts with the words “fresh corn.” I thought of a few alternate names after I realized that, but Fresh Corn Soup with Herbed Croutons fits so much better. Because it’s fresh!
Watermelon Salad – an unexpected concoction of watermelon, mint, feta cheese, and red onion. This watermelon salad is surprisingly perfect in every way, blending sweet and savory in one delicious bite! Watermelon is probably my favori…
Watermelon Salad – an unexpected concoction of watermelon, mint, feta cheese, and red onion. This watermelon salad is surprisingly perfect in every way, blending sweet and savory in one delicious bite! Watermelon is probably my favorite thing about summer. I eat it every day without fail. I think I have an obsession. I love eating…
Oh my… you’ve got to make this smashed potato salad happen! By now I think we’re all equally obsessed with smashed potatoes. I make them several times a month, if not several times a WEEK. Yes. I said it. They are just so crispy and crunchy and salty and wonderful. Almost like potato chips in […]
Oh my… you’ve got to make this smashed potato salad happen!
By now I think we’re all equally obsessed with smashed potatoes. I make them several times a month, if not several times a WEEK.
Yes. I said it.
They are just so crispy and crunchy and salty and wonderful. Almost like potato chips in a way!
While they are perfect on their own and I love them as a side (Eddie requests them CONSTANTLY), I also like to dip them in sauce or dressing.
And both of those options are great. But since I can’t control my desire to find different ways to make things, even my favorite things, I turned said smashed potatoes into a smashed potato salad.
Oh and I’m in love with it. YEP.
You have to really love smashed potatoes to make them into a salad, because here’s the thing: it’s a little extra work. You know? There are a few steps – you have to boil the potatoes, smash them, roast them, and THEN you take them and cover them in a homemade dressing.
It’s slightly high maintenance for something that doesn’t appear high maintenance. I promise it’s worth it if you’re feeling something different that regular old smashed potatoes.
The dressing is SO GOOD. I don’t think it’s a huge secret that I’ve never loved creamy potato salad. Some of you might have even found my blog from this roasted potato salad. It blows my mind how many of you still make that recipe all these years later.
While I have warmed up (slightly) to the idea of creamier potato (and pasta) salads, a very light coating of dressing is still my favorite. This is an almost-ranch dressing. I’ve made homemade ranch before and you can find it here.
But I love how herb loaded and refreshing and light this dressing is. It barely coats the smashed potatoes and still allows their original flavor to shine.
And since the potatoes are smashed, they take on even MORE flavor if that’s possible. Season from the ground up – starting with the smashed potatoes, and you will adore the end result.
Okay and yes I realize that this salad sort of looks like… nothing special.
Right?
It doesn’t look wildly spectacular and even seems rather simple in flavor.
But! I’m here to tell you that the texture of the crisp, smashed potatoes plus the herby, refreshing buttermilk yogurt dressing is UNREAL.
It’s delicious served warm, when the potatoes come right out of the oven.
And it’s wonderful served at room temp once the potatoes have cooled.
It’s even good straight from the fridge. Because FLAVOR.
Make it for friends. Make it for dinner. Or make it just for you!
This smashed potato salad is made with crispy, smashed baby gold potatoes and tossed with a buttermilk herb yogurt dressing.
Prep Time 30minutes
Cook Time 30minutes
Total Time 1hour
Servings 4people
Author How Sweet Eats
Ingredients
2.5poundsbaby yukon gold potatoes
1 to 2tablespoonsolive oil
pinchof kosher salt and pepper
buttermilk herb dressing
¼cupplain greek yogurt
⅓cupbuttermilk
2garlic clovesminced or pressed
2tablespoonschopped fresh chivesplus more for garnish
2tablespoonschopped fresh dillplus more for garnish
2teaspoonsdijon mustard
pinchof kosher salt and pepper
Instructions
Preheat the oven to 450 degrees F.
Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Simmer the potatoes until they are just barely fork tender. Strain the potatoes and let them cool slightly. (Note: you can do this ahead of time and store the potatoes in the fridge.)
Brush a baking sheet with 1 tablespoon of olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a glass to smash them once, trying to keep them in one piece. Drizzle the remaining olive oil over the potatoes. Sprinkle the potatoes with the salt and pepper.
Place the sheet in the oven and roast the potatoes for 25 to 30 minutes, until golden and crispy. Make the dressing while the potatoes roast. Remove the potatoes from the oven and let them cool slightly. Place the potatoes in a bowl and cover with the dressing, tossing well. Add a few handfuls of extra fresh herbs. Taste and season additionally with salt and pepper if needed. You might need more - this will depend on how seasoned your potatoes are before roasting.
Serve immediately. You can serve this warm or cold - it is your preference. This is best eaten after it is made, but refrigerated leftovers do taste good and you can heat them up too!
buttermilk herb dressing
Whisk the dressing together in a bowl. You can do this an hour or so ahead of time - or even more, I just prefer the herbs to be super fresh. Store any leftovers of this in the fridge for 3 to 5 days!
(This coffee crusted steak post is sponsored by ALDI!) Who else is craving summer?! It’s time to bust out the grill to make this coffee crusted steak! This is rich, flavorful, smothered in an herby corn salsa that’s super refreshing and the entire thing tastes like summer on a plate. It’s fantastic! I’m partnering with […]
(This coffee crusted steak post is sponsored by ALDI!)
Who else is craving summer?! It’s time to bust out the grill to make this coffee crusted steak!
This is rich, flavorful, smothered in an herby corn salsa that’s super refreshing and the entire thing tastes like summer on a plate. It’s fantastic!
I’m partnering with ALDI again today to bring you this delish recipe just in time for Memorial Day! While we broke out the grill a few weeks ago, I am in MAJOR grill mode now after spending the last few months inside. I’m craving warm days and grilled plates! Just the smell of the grill alone sends me into a nostalgic spiral, and I’m so glad that grilling at home is something we can actually do these days.
Also! I’m here to tell you that ALDI has an incredible selection of ingredients for all of your grilling needs. Seriously, my mind is blown. For today’s recipe, I grabbed a strip steak and a ribeye, but you can substitute with whatever you have in your fridge or freezer.
The quality is top notch.
The coffee crust spice mix is absolutely incredible. It smells wonderful, and I was honestly tempted to taste it with a spoon! You can grind whole beans or use ground coffee – whatever you have on hand. I used the Simply Nature Whole Bean Coffee from ALDI – it’s so fragrant and rich.
Along with the ground coffee, we’re using brown sugar, smoked paprika, garlic powder, mustard powder, salt and pepper. SO many of my favorite things in one! Stir it all together and it looks like 90s sand art which is basically my favorite part. Of course.
Once the coffee rub is ready go, coat the steaks! They grill in just a few minutes and the crust is outstanding. It’s crisp and tastes like heaven. And no, it doesn’t have an over-the-top coffee flavor! Eddie can’t stand the taste of coffee so I would never do that to him. Well, maybe I would, and wouldn’t tell him until later. But I’m here to report that he loved these, even with the coffee crust.
P.S. I love to use coffee in the crust because it enhances the flavor of the steak (sort of like it does with chocolate, you know?!) and it also acts as a bit of tenderizer. It’s really quite versatile.
Now let’s talk salsa. Herbed corn salsa is super delicious and flavorful too, but in a different way than the coffee crusted steak. It adds a freshness and also a little hint of sweet, crunchy flavor.
I absolutely love that ALDI has corn on the cob in their produce section. I always find it to be ready to eat and super sweet.
We’re going to toss the corn on the grill too and then mix it with some fresh herbs, lime, onion and jalapeño. This is pure heaven.
I could eat it with a spoon! Love it so much.
When you serve the sliced steak with the salsa on top, it’s like a major flavor explosion. So, so good and perfect for the season.
It’s definitely something that will be on repeat for us all summer long!
This coffee crusted steak is incredibly flavorful! Topped with a fresh and bright herbed corn salsa, it's the perfect meal to kick off summer.
Course Main Course
Cuisine American
Prep Time 40minutes
Cook Time 10minutes
Resting Time 10minutes
Total Time 1hour
Servings 4people
Author How Sweet Eats
Ingredients
coffee crusted steak
¼cupBaker’s Corner Brown Sugar
2tablespoonsground coffee
1teaspoonStonemill paprika
1teaspoonStonemill Garlic Powder
1teaspoonkosher salt
½teaspoonfreshly cracked black pepper
½teaspoonground mustard
2Black Angus Choice Strip Steaks
herbed corn salsa
4ears corn
1/3cupchopped herbs,such as cilantro and basil
3tablespoonsdiced sweet onion
1jalapeño pepper,diced
2limes,freshly juiced
salt and pepper
Instructions
Preheat your grill to the highest setting. Take the steak out of the fridge for at least 30 minutes to take the chill off.
In a bowl, whisk together the brown sugar, ground coffee, smoked paprika, salt, pepper and ground mustard. Rub it all over both sides of the steak.
Place the steak on the grill grates and cook for 5 minutes, then flip and cook for 3 to 5 minutes more. I like to cook mine until they reach an internal temperature of 140 degrees F. Remove the steaks and let them rest for 10 to 15 minutes before slicing.
Place the corn directly on grill grates. You can do this while the steak is cooking too! Grill for 10 minutes, rotating the corn every other minute. Remove it from the grill and let it cool slightly. Once cool, slice the kernels off the cob.
In a bowl, stir together the corn, herbs, onion, peppers, lime juice, and a pinch of salt and pepper. Toss a few times to combine it well.
Slice the steak against the grain. Top it with the corn salsa and serve!
Broiled shrimp is one of the best ways to cook it! It’s easy and comes out juicy and perfectly seasoned. Add breading for an irresistible crunch! Just when we have our favorite way to cook shrimp…along comes another one! And this Broiled Shrimp is out of this world good. When we made it, I couldn’t stop declaring my praises for it. “Wow!” kept slipping out of my mouth, and I immediately texted my best friend and mom to share the recipe. That’s when you know it’s a keeper. This broiled shrimp is tender, juicy, and so fast to cook. You don’t even need to preheat the oven! It’s perfectly seasoned with garlic and lemon. Make it with or without a breadcrumb coating, which adds the perfect crunch. You’ve got to try this one! How to make broiled shrimp: some tips! This broiled shrimp is so quick and easy, it’s become our new go-to method (that and our stovetop Ssimp). The nice thing about this broiled shrimp vs our baked shrimp is that you don’t even have to wait for the oven to preheat. Just throw it in and cook for 3 to 5 minutes. It’s so easy, it barely requires […]
Broiled shrimp is one of the best ways to cook it! It’s easy and comes out juicy and perfectly seasoned. Add breading for an irresistible crunch!
Just when we have our favorite way to cook shrimp…along comes another one! And this Broiled Shrimp is out of this world good. When we made it, I couldn’t stop declaring my praises for it. “Wow!” kept slipping out of my mouth, and I immediately texted my best friend and mom to share the recipe. That’s when you know it’s a keeper. This broiled shrimp is tender, juicy, and so fast to cook. You don’t even need to preheat the oven! It’s perfectly seasoned with garlic and lemon. Make it with or without a breadcrumb coating, which adds the perfect crunch. You’ve got to try this one!
How to make broiled shrimp: some tips!
This broiled shrimp is so quick and easy, it’s become our new go-to method (that and our stovetop Ssimp). The nice thing about this broiled shrimp vs our baked shrimp is that you don’t even have to wait for the oven to preheat. Just throw it in and cook for 3 to 5 minutes. It’s so easy, it barely requires thought. Here are the basic steps:
Use any type of shrimp. Frozen or fresh works! Tail on looks nice, but not required if you don’t like the extra step.
Broil for 3 to 5 minutes, until opaque! It will vary based on the shrimp size, so make sure to keep an eye on it.
Rotate the pan for even cooking. Some broilers can be uneven (ours is!), so rotating the pan helps the shrimp to become evenly browned.
Breadcrumb topping is optional (but so tasty!)
This broiled shrimp recipe is over-the-top good with the breadcrumb topping! It makes for the perfect crispy crunch and nuanced flavor. But it’s absolutely as delicious without the coating. It makes the recipe easier and gluten-free as well.
If you do use the breadcrumb topping, here are a few notes about the breadcrumbs:
Use homemade if at all possible. We followed the How to Make Breadcrumbs recipe, which results in beautifully fresh, crunchy crumbs. We also added the Italian seasonings that are listed in the recipe, but no salt. Homemade breadcrumbs are much more delicious than store bought, so we’d highly recommend this option.
If using store bought, try to find plain or those without salt. Try to find plain breadcrumbs. That means there’s no added salt!
Or, adjust salt in the recipe accordingly. If all you can find is store bought breadcrumbs with salt, adjust the salt in the recipe. We’d suggest adding about half the specified salt.
Seasoning variations for broiled shrimp
This broiled shrimp recipe is Mediterranean in style: it uses lemon, garlic, oregano, onion powder, and lemon for the seasonings. It comes out so delicious we’ll probably always make this version! But if you’d like to vary the vibe of this broiled shrimp, go for it! Here are some ideas:
Feta crumbles. Omit the breadcrumbs. Top with feta for a Mediterranean or Greek-style vibe.
Cilantro lime. Switch out oregano for cumin and lemon juice for lime. (See also Cilantro Lime Shrimp.)
Curry powder or curry paste. Heighten the flavors by stirring in curry powder or curry paste to taste (skip the oregano).
How to thaw frozen shrimp
You can use either frozen or fresh shrimp for this broiled shrimp: either it just as good! In fact, sometimes frozen shrimp can be even fresher, if it’s frozen right when it’s caught. The only hard part about frozen shrimp is…you have to make time to thaw it! Here are a few options depending on when you think of it:
Day before: If you think ahead, simply place the frozen shrimp in the refrigerator overnight.
Day of: 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 be defrosted in about 15 minutes.
What to serve with broiled shrimp
There are so many things to accessorize with this tasty broiled shrimp to make it a meal! Here are a few of our favorite sides to go with shrimp:
Mince the garlic. In a medium bowl, toss with the shrimp with the olive oil, garlic, oregano, onion powder, and kosher salt*. Toss until fully combined. If using breadcrumbs, add them and toss until all shrimp are coated.
Place the shrimp on a baking sheet in an even layer. (You can add a few additional pinches of breadcrumbs if there were places where they did not stick to the shrimp.) Place the baking sheet in the oven and bake until juicy and opaque, about 3 to 6 minutes, until juicy and opaque, rotating the tray as necessary for even cooking.
Spritz with fresh lemon juice from lemon wedges, sprinkle with chopped parsley or cilantro, and serve immediately.
Notes
*Homemade breadcrumbs are the best, if possible! Make sure the breadcrumbs have a fine texture so they stick to the shrimp. If you’re using purchased breadcrumbs, make sure they are plain with no added salt. If they are salted, adjust the salt quantity in the recipe to use less (start with half). Note that nutrition info below is without breadcrumbs.
Category:Main Dish
Method:Broiled
Cuisine:Seafood
Keywords: Broiled shrimp
More best shrimp recipes!
Shrimp is a great healthy meal choice if you eat seafood. Here are some of our favorite healthy shrimp recipes:
Garlic Butter Shrimp HUGE flavor in under 10 minutes! A fast and easy dinner for weeknights or entertaining, it will become your go-to.
Shrimp and Broccoli Soy sauce and rice vinegar flavor this shrimp and broccoli, which comes together in minutes! Serve with rice or over noodles.
Coconut Shrimp Curry Tastes better than a restaurant in under 30 minutes! It’s a Thai red curry flavored with coconut milk and curry paste.
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