I am rocking out on Day 4 of my current Whole 30 and I would be lying if I said it wasn’t a challenge so far. One of the things I do to keep myself set up to win, is have food ready to eat in the refrigerator. I used one of those handy foods to start making some really easy shrimp recipes. I took the cooked sweet potato I already had, sautéed some shrimp and topped with Bacon, yum.
Easy Shrimp recipes
So I have a confession to make. You have been asking for years for me to create more seafood recipes and I have been pretending not to see them. Mainly because I am not familiar with seafood and was intimidated by it most times. In honor of always growing and trying new things, I decided to make a different choice and start creating seafood recipes.
Every one has always told me that there are tons of easy shrimp recipes and it is the best place to start. I listened, and they were right (my friends always are even though I don’t admit it often). Just after cooking with it a few times, I have learned there are literally hundreds of combinations for different dishes. Just in case you are new to the game like me, here are some other helpful tips.
Shrimp Cooking Tips
- If you store it properly, shrimp will last up to two days in the refrigerator. Place shrimp in a small container within an hour of cooking and store it in the coldest part of the refrigerator.
- Shrimp count is the number of a particular size shrimp it takes to make a pound. 25-30 count shrimp means that there are 25-30 of that sized shrimp in a pound.
- If you are trying to tell if shrimp is cooked, try the spring test. Hold the shrimp upside down and pull the tail down. If the shrimp is cooked properly, the tail will spring back. If it’s undercooked it will not spring back.
- The key to good shrimp is to cook it quickly. Unlike meat, shrimp does not need to be tenderized by cooking. In fact, the longer you cook it, the tougher it gets. Always start cooking shrimp in a pre-heated pan.
With all of these helpful tips, this new recipe and a few of my past shrimp dishes you have plenty of variety for a week’s worth of dinners with one main ingredient. Here are my other easy shrimp recipes I have posted:
Now go have a shrimp of a time (horrible attempt at a joke) and start enjoy this delicious food. Do you have any other easy shrimp recipes I should try. Leave me a comment and let me know your favorite recipe, pretty please :)
I get emailed all the time wondering where I source most of my food. For these shrimp, I would recommend getting them from one of the vendors below:
Tweet the joke to your friends to see who knows as many cheesy jokes as us. Leave a comment with your answer (Don’t cheat and use google)
Ingredients
Method
- Preheat a large skillet over medium heat
- While the skillet is warming up, place your mashed sweet potatoes in a stand mixer or large mixing bowl
- Add your coconut milk and honey or maple syrup and mix well until you have a whipped sweet potato with no clumps
- Sprinkle with some cinnamon to taste and mix well
- Once your skillet is preheated, add your coconut oil or butter to the pan
- Liberally season your shrimp with salt and pepper and place in the pan
- Saute for 5-7 minutes occasionally stirring and ensuring you flip the shrimp over to cook on both sides. You want your shrimp to cook until just slightly pink.
- Now it's time to plate. Place a large spoonful of sweet potato on a plate, top with a shrimp and sprinkle with bacon.
- You can plate these all individually or serve in a large dish all at once.
- Enjoy
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Weekly Meal Plan – 1/2/15 – Whole 30
