all things food
When it comes to home cooking, you can’t go wrong with a good ol’ chicken parmesan!
When it comes to home cooking, you can’t go wrong with a good ol’ chicken parmesan! This pesto shrimp is a dinnertime win! Savory basil pesto is a natural pairing with juicy shrimp; serve with pasta…
This pesto shrimp is a dinnertime win! Savory basil pesto is a natural pairing with juicy shrimp; serve with pasta or rice for an easy dinner idea.
Here’s an idea that has easy weeknight meal written all over it: pesto shrimp! Turns out this bright green, garlicky sauce is the perfect pairing for succulent shellfish. The two flavors go hand-in-hand.
Alex and I were inspired to make this recipe because of the bushy basil plant in our backyard. There’s no better use for a big patch of pesto than a pile of juicy shrimp!
This is one of those 5-minute easy dinner ideas that saves us on busy weeknights. Every now and then, we like to eat healthy seafood like shrimp or salmon. What we love about shrimp is that it cooks so quickly! All you need is just a few minutes in a skillet and you’ve got dinner. Here are the basic steps to how to make pesto shrimp:
The main thing to know about his shrimp pesto recipe:= is to use the best quality pesto! The best, of course, is homemade. But this requires fresh basil, which is not always available. If you can’t make homemade pesto, use the best quality brand you can find. The quality varies a lot between brands, so you may need some trial and error before you find your favorite pesto.
You can use either fresh or frozen shrimp for this pesto shrimp recipe. Turns out, frozen shrimp can be just as fresh as shrimp from the fish counter at the grocery store! If you can, try to find wild caught shrimp: it’s usually a sustainable option. If you do use frozen, you’ll need to make sure to think ahead to thaw the shrimp before making the recipe. Here’s what to do:
Of course, this pesto shrimp isn’t a full meal in 5 minutes. But it gets you much closer to dinner! Here’s what we’d suggest serving with it to round it out into a meal:
This pesto shrimp recipe is dairy-free, gluten-free, and pescatarian.
Pesto shrimp is a dinnertime win! Savory basil pesto is a natural pairing with juicy shrimp; serve with pasta or rice for an easy dinner idea.
There are lots more easy shrimp recipes that make for a fast dinner! Here are some of our favorites to try:
This easy chicken pot pie recipe is an ultimate comfort food recipe that’s easy to make, hearty, and delicious.
This tasty orange chicken recipe features yummy crispy chicken smothered in a sweet and spicy orange sauce.
If you’re on the lookout for a delicious weeknight meal that’s as simple as it is satisfying, these Sheet Pan…
The post Sheet Pan Shrimp Fajita Tacos appeared first on The Defined Dish.
If you’re on the lookout for a delicious weeknight meal that’s as simple as it is satisfying, these Sheet Pan Shrimp Fajita Tacos are sure to hit the spot!
These Sheet Pan Shrimp Fajita Tacos are packed with vibrant colors and flavors. Plus, most of the action is happening on a sheet pan so you have very limited dishes. That’s a major win!
These tacos are not only dairy-free and gluten-free, but also fit perfectly into a paleo lifestyle, making them a great choice for anyone sitting at your table. You’ll love the perfectly seasoned shrimp, the tender veggies, and the option to top your tacos however you choose!
Preheat the oven to 425°F. Line a sheet pan with parchment paper.
Place the sliced bell peppers, onion, and serrano on the prepared sheet pan. Drizzle with 2 tablespoons of the avocado oil, ½ teaspoon Kosher salt, and ½ teaspoon pepper and toss until well combined.
Spread into an even layer and par-cook until softened, about 10 minutes.
Meanwhile, pat the shrimp very dry and place in a bowl. Add the remaining 2 tablespoons avocado oil 1 ½ teaspoons Kosher salt, ½ teaspoon pepper, the chili powder, garlic powder, smoked paprika, cumin, fresh oregano, and lime zest and toss until well combined and the shrimp is evenly coated. Set aside until the veggies have par-cooked.
Remove the veggies from the oven and add the shrimp to the pan. Toss until just combined and spread into an even layer. Place back into the oven and continue to roast until the shrimp is cooked through, about 10 minutes.
One at a time, place the tortillas in a dry (no oil) stainless steel skillet over medium heat and cook for about 30 seconds on each side. You can also do away with the skillet, and char the tortillas directly over a gas flame for a few seconds using tongs.
To serve, spread the mashed avocado on the bottom of a tortilla and top with the shrimp fajitas. Finish with a sprinkle of cilantro, a drizzle of salsa, and a lime wedge for squeezing.
Sure! This shrimp would taste amazing over a bowl or rice, as a tostada, or even on top of a salad. Feel free to get creative!
Both! Plus, this recipe can be fully paleo depending on the tortillas you choose to use.
I wouldn’t say these fajita tacos are spicy! They have plenty of flavor, but the spice level is pretty mild. If you want to kick it up a notch, you can choose to serve with a spicier salsa! You can also avoid using the serrano pepper if you want to skip the heat.
I hope you love these quick and simple Sheet Pan Shrimp Fajita Tacos! Let me know what you think after you try them.
Tangy Thai Shrimp and Noodle Salad
Bang Bang Shrimp Skewers with Sesame Slaw
Grilled Shrimp Salad with Chili Lime Dressing
The post Sheet Pan Shrimp Fajita Tacos appeared first on The Defined Dish.
Bone in ribeye is the ultimate steak for those who crave rich flavor and a perfect sear. With its rib bone adding depth and juiciness, this cut offers a robust flavor that’s hard to match. Our recipe is designed to highlight the steak’s ric…
Rotisserie chicken, orzo, and veggies are paired with a bright, lemony broth in this lemon chicken orzo soup. This easy…
The post Lemon Chicken Orzo Soup appeared first on My Baking Addiction.
Rotisserie chicken, orzo, and veggies are paired with a bright, lemony broth in this lemon chicken orzo soup. This easy soup will add a bit of brightness to a cold, dreary day.
It’s soup season!
Every year I get excited for colder weather because it means I can bust out my soup pot and make one of my very favorite foods: soup!
Whether it’s a cheesy loaded baked potato soup, a hearty beef and barley stew, or my low carb zuppa toscana, I love them ALL.
This lemon chicken orzo soup is one that adds a little bit of sunshine into a gloomy fall or winter day. It’s loaded with chicken, veggies, and plenty of lemon and dill for tons and tons of flavor.
As an added bonus, it comes together pretty quickly, so it’s a great recipe to make on a weeknight when you’re low on time and energy.
(more…)The post Lemon Chicken Orzo Soup appeared first on My Baking Addiction.
Sweet Potato Curry with Chickpeas and Spinach is an easy one-pot meal you can make for weeknight dinners and meal prep! It’s comforting, flexible, and loaded with flavor. Craving more easy curry recipes? You’ll have to try my Thai Red Curry, Easy Vegan Curry, and Vegan Thai Green Curry recipes as well! When you’re searching…
Sweet Potato Curry with Chickpeas and Spinach is an easy one-pot meal you can make for weeknight dinners and meal prep! It’s comforting, flexible, and loaded with flavor.
Craving more easy curry recipes? You’ll have to try my Thai Red Curry, Easy Vegan Curry, and Vegan Thai Green Curry recipes as well!
When you’re searching for winter comfort foods, you’ll typically stumble on hearty stews and creamy soups, but I’m a bigger fan of curry recipes. They’re the ultimate cozy meal, with warm spices, creamy sauces, and loads of seasonal veggies in every bite. It’s everything you need in a winter meal!
That’s why you’ll find this Easy Sweet Potato Curry Recipe on my dinner menu almost weekly when it’s cold outside. I can’t get enough of the hearty sweet potatoes and protein-packed chickpeas swimming in the aromatic and creamy red curry sauce! It also doesn’t hurt that it quickly comes together in one pan.
Just like my Butternut Squash Curry, you can quickly throw this red curry recipe together for a comforting family dinner or during your Sunday meal prep. It stays fresh and flavorful for days and even freezes well!
Find the complete recipe with measurements in the recipe card below.
Start by sautéing the garlic and ginger in an oiled skillet over medium heat.
Stir in the red curry paste and turmeric to coat the aromatics, then pour in the coconut milk and water/broth. Stir to combine and use a wooden spoon to loosen any bits of food stuck to the bottom of the pan.
Add the sweet potatoes, chickpeas, salt, and pepper to the curry.
Heat to a boil, then lower the heat and simmer until the potatoes are fork tender.
For deeper layers of flavor, roast the sweet potatoes (tossed in a little olive oil) in a 400ºF oven for 30 to 45 minutes, then add them to the curry with the chickpeas and only simmer for 10 to 15 minutes.
To finish, stir the spinach, sugar, and lime juice into the curry and cook until the spinach is wilted.
Take the skillet off the heat and serve the curry right away over cooked basmati rice with cilantro or Thai basil on top. Enjoy!
As with most curry recipes, you can add all kinds of different vegetables or plant proteins to make the recipe your own. Add fresh or frozen vegetables, swap the chickpeas for white beans, lentils, cauliflower florets, or broccoli florets, and/or add fried tofu cubes for extra protein.
Most red curry paste has a mild to medium level of heat, but it varies from brand to brand. In this recipe, most of the heat is tempered by the coconut milk, so you won’t set your mouth on fire.
If you’re still worried about it being too spicy, you can start with only 1 1/2 tablespoons of red curry paste, then gradually add more until you reach just the right amount of heat.
Don’t use yellow curry paste or green curry paste as a substitute. They will completely change the flavor profile! Instead, replace the red curry paste with 1 tablespoon of garam masala, 2 teaspoons of curry powder, and 1/4 teaspoon of ground cumin. The flavor will be different but will complement the veggies and warm flavors well.
Wait for the curry to cool before transferring it to an airtight container. Store the leftovers in the fridge for 4 to 5 days or in the freezer for up to 3 months.
Busy, chilly days call for EASY, warming soups! Enter: Our 1-POT Spicy Pumpkin Soup with coconut milk, tomatoes, and warming Caribbean-inspired spices. It’s delicious, comforting, and comes together with simple pantry staples!
Even better? There’s mini…
Busy, chilly days call for EASY, warming soups! Enter: Our 1-POT Spicy Pumpkin Soup with coconut milk, tomatoes, and warming Caribbean-inspired spices. It’s delicious, comforting, and comes together with simple pantry staples!
Even better? There’s minimal chopping and it’s ready in about 30 minutes. Let’s make soup!
This pumpkin soup is about as simple + flavorful as it gets! Chop onion, garlic, and ginger, then add a few everyday spices, open a few cans, and let it simmer.
Warm, hearty, and just spicy enough – this dinner is bound to become a winter time staple!
Warm, hearty, and just spicy enough - this dinner is bound to become a winter time staple! 
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