Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Holly Nilsson
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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Holly Nilsson
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This easy one-pot wonder is on the table in less than 30 minutes from start to finish!
Cajun Shrimp Pasta has cajun spiced shrimp, bell peppers, and onions in a super simple creamy tomato sauce!
Cajun Shrimp Pasta is one of those quick-to-make meals that delivers bold flavor.
Serve with salad and garlic bread.
Did you love this Cajun Shrimp Pasta? Be sure to leave a rating and comment below!
Cajun Shrimp Pasta is a flavor-packed 30-minute meal.
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In a medium bowl, toss shrimp with 1 tablespoon of Cajun seasoning and garlic powder.
In a Dutch oven or deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side. Transfer to a bowl and set aside.
While shrimp is cooking, bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente (firm). Drain well but do not rinse.
Add the remaining 1 tablespoon oil to the skillet and cook until the onion begins to soften, about 2-3 minutes. Add peppers and sausage if using, and cook for an additional 3 minutes.
Stir in the crushed tomatoes, heavy cream, and remaining cajun seasoning. Simmer uncovered for 3 to 4 minutes or until slightly thickened.
Add pasta, parmesan cheese, and shrimp with any juices. Stir until heated through, and the cheese is melted. Season with salt & pepper to taste.
Fresh parsley can be added for garnish.
Calories: 575 | Carbohydrates: 40g | Protein: 30g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 275mg | Sodium: 1105mg | Potassium: 602mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3160IU | Vitamin C: 61mg | Calcium: 245mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course, Pasta, Seafood
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Holly Nilsson
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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Holly Nilsson
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The muffin tin makes it so easy.
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The Modern Nonna
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I love shrimp in all its forms, whether it’s fried, dished up in a garlicky scampi, or served cocktail-style. However, come summertime, all I want to eat is this avocado shrimp salad on repeat. For this recipe, I toss juicy, plump shrimp with cubes of ripe avocado, creamy mayo, chopped celery, shallot, cilantro, and a squeeze of fresh lime juice. I’ll happily eat it for lunch, dinner, or as a late-night snack, heaped onto a slice of sturdy toasted bread, into a hot dog bun (bonus points if it’s toasted in a pan with melted butter first), or on top of some leafy greens. A colleague once told me that it was so good, she eats it straight from the bowl. Trust me, it’s a guaranteed crowd-pleaser, no matter the preferred eating method.
Kristina Razon
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This creamy seafood salad recipe is light, bright, and perfect for summer entertaining.
Shrimp, imitation crab, and crunchy celery are tossed in a creamy mayo dressing with Old Bay, lemon juice, and a few splashes of hot sauce.
I use shrimp and imitation crab in this recipe, but you can use any combination of seafood you’d like.
Did you enjoy this Seafood Salad Recipe? Leave a comment and rating below.
This seafood salad is packed with protein, and combines the meatiness of crab and shrimp and a zesty creamy dressing.
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Roughly chop the shrimp. Tear the crab into bite-size pieces.
In a medium bowl, combine mayonnaise, lemon juice, dill, Old Bay seasoning, and hot sauce.
Add the shrimp, crab, celery, and green onion. Toss to combine.
Season with salt and black pepper to taste. Garnish with additional dill if desired.
Calories: 289 | Carbohydrates: 11g | Protein: 11g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 89mg | Sodium: 846mg | Potassium: 89mg | Fiber: 1g | Sugar: 2g | Vitamin A: 171IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 0.3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Salad Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
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Calories: 190 | Carbohydrates: 1g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 158mg | Sodium: 653mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
The reviews for this grilled shrimp recipe speak for themselves; this recipe is so delicious!
Juicy shrimp are tossed in a simple marinade, grilled until tender, and drizzled wiht garlid butter for serving.
I use parsley but if you have other fresh herbs like basil or cilantro, they also taste great in the garlic butter.
Did you enjoy this Garlic Grilled Shrimp Recipe? Be sure to leave a comment and rating below!
Garlic grilled shrimp is made with a tangy marinade and brushed with garlic butter.
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In a small bowl, combine butter, garlic, and parsley. Set aside.
In a glass bowl, combine olive oil, garlic, parsley, tomato paste, basil, lemon juice, salt and pepper. Add the shrimp and marinate for at least 20 minutes or up to 1 hour.
Preheat the grill to medium heat (375°F).
Thread the shrimp onto skewers and grill for 2-3 minutes per side or just until the shrimp are opaque. Remove from skewers and place in a serving bowl.
If needed, warm the garlic butter in the microwave for a few seconds to melt. Drizzle the garlic butter over the shrimp and serve warm with lemon wedges if desired.
Calories: 190 | Carbohydrates: 1g | Protein: 12g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 158mg | Sodium: 653mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Main Course Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Holly Nilsson
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If summer had a flavor, this good ol’ shrimp boil would be it!
This easy recipe comes together in one big stockpot filled with creamy potatoes, sweet corn, zesty sausage, and jumbo shrimp perfectly seasoned with Old Bay!
Shrimp: The star of the boil is the shrimp! Choose shell on jumbo or large shrimp. If using frozen shrimp, it doesn’t need to be thawed, just add a minute or two to the cooking time. Typically, ¼ pound of shrimp for each person is a good ratio.
Sausage: This recipe calls for smoked sausage. You can use any variety, including andouille sausage or kielbasa; I love a spicy or garlicky version.
Potatoes: Whole baby red or yellow potatoes are easy to use but you can also use quartered red potatoes or Yukon Golds – no need to peel them! Skip the Russet or baking potatoes, they’re too grainy and starchy for this application.
Corn: Corn on the cob adds a sweet flavor to a shrimp boil! So will colorful strips of red bell pepper and halved cherry tomatoes.
Seasonings: Beer is added to the water with lemon, onion, garlic, and other seasonings for flavor. Old Bay Seasoning has all the delicious components for a classic Southern boil (you can also make your own homemade Old Bay Seasoning). You can use a shrimp boil seasoning if you’d like in place. Feel free to zest it up with some Cajun seasoning in the butter.
Variations—Not every region has access to crawfish, but they’re a great addition to shrimp, and so are fresh crab legs.
A seafood boil is an all-hands affair; lots of sliced bread and a squeeze of lemon juice are must-haves!
PRO TIP: Save that rich seafood broth! Strain out any solids and freeze in quart-sized zippered bags and use in a future gumbo, jambalaya, or seafood chowder.
Leftover shrimp boil can be kept in a covered container in the refrigerator for up to 4 days. Reheat under the broiler until heated through.
Did your family love this Shrimp Boil recipe? Leave us a rating and a comment below!
Shrimp, corn, potatoes, and sausage are cooked together with flavorful spices in one big pot!
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In a large stockpot, add 4 quarts water, beer, onion, lemon, garlic, ½ cup Old Bay seasoning, and bay leaves. Bring to a boil and simmer 5 minutes.
Add the potatoes and boil for 10 minutes.
Reduce the heat to a simmer and add corn and sausage. Cook for 8 minutes.
Add the shrimp and boil gently for 2 to 3 minutes or just until the shrimp is cooked through (this can vary based on the size of your shrimp).
Drain well, reserving some of the broth if desired, and discard the bay leaves. Transfer to a rimmed baking sheet or a large serving platter. Drizzle with melted butter and toss to combine. Season with additional salt to taste.
Serve with lemon wedges, Old bay seasoning and sliced baguette.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat under the broiler.
Calories: 543 | Carbohydrates: 40g | Protein: 28g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 214mg | Sodium: 1416mg | Potassium: 723mg | Fiber: 4g | Sugar: 3g | Vitamin A: 681IU | Vitamin C: 26mg | Calcium: 167mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Main Course, Seafood Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
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This easy shrimp ceviche recipe is light, fresh, and packed with fresh citrus flavor.
Chopped shrimp and crisp veggies are combined in a bright and tangy citrus mixture perfect for scooping with chips.
A rraditional ceviche is a South American dish marinating raw seafood in an acidic marinade like citrus juice or vinegar which “cooks” the raw fish, shrimp, or shellfish (instead of heat). In this recipe, I use cooked shrimp.
Shrimp for Ceviche: This shrimp ceviche and can be made with chopped shrimp or bay shrimp. Choose shrimp that is pre-cooked and ready to use. If using raw shrimp, ensure it’s very fresh.
While raw seafood is traditional in ceviche, we prefer to use cooked shrimp in this recipe as not everyone has access to fresh shrimp. Cooked shrimp adds a different texture, and cooking the shrimp can kill harmful bacteria. .
The FDA recommends that children, elderly, immune-compromised, and pregnant women do not eat undercooked seafood (including ceviche).
Citrus: Use fresh lemon, lime, and oranges for the best flavor. You can squeeze the juice with a citrus juicer or cut in half and squeeze it by hand. The orange juice is needed to keep the mixture from being too tart while lime juice brightens the flavors.
Vegetables: Tomatoes, jalapenos, red onions, and avocado bring color and texture. Thinly sliced radishes and sliced green onions work well too.
This shrimp recipe is not only colorful and crunchy but filled with an abundance of flavors.
If using raw shrimp, marinate it in the citrus juices until it becomes opaque (looking as though it is cooked) before adding the other ingredients, or up to 4 hours.
So many options! Serve shrimp ceviche with tortilla chips or homemade crostini, scooped into cucumber boats, avocado halves, or piled on top of tostadas. You can also use it as a salsa for quesadillas or tacos.
Don’t forget the festive cocktails! A pitcher or two of white sangria will round out any fiesta.
Shrimp ceviche doesn’t last long in the refrigerator without losing its crunch, so it’s best enjoyed the same day it’s made. Store it in a covered container in the refrigerator for up to a day.
Did you enjoy this Shrimp Ceviche? Leave a rating and a comment below!
Shrimp ceviche is a refreshing dish of succulent shrimp marinated in tangy citrus juices, mixed with fresh veggies, avocado, and jalapeno.
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Chop the shrimp into ½ inch pieces and transfer to a bowl. Set aside.
In a small bowl, whisk together the lemon, lime, and orange juice to combine. Pour ½ cup of the citrus juice over the shrimp and toss to combine. Allow the shrimp to marinate in the juice for 15 minutes.
Add the tomato, jalapeño, jicama (or apple), cilantro and red onion to the shrimp. Toss the ingredients to combine and allow to marinade for an additional 10 minutes. Stir in the avocado and remaining juices.
Season the ceviche with salt and pepper to taste. Serve immediately with tortilla chips, if desired.
Calories: 116 | Carbohydrates: 6g | Protein: 12g | Fat: 4g | Cholesterol: 142mg | Sodium: 444mg | Potassium: 251mg | Fiber: 2g | Sugar: 2g | Vitamin A: 135IU | Vitamin C: 22mg | Calcium: 89mg | Iron: 1.5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dip, Snack Cuisine American, Mexican© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Kellie Hemmerly
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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Holly Nilsson
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This Shrimp Salad is really easy to make and has a great flavor. Great on a hot day or the perfect appetizer with Ritz crackers.
You must also try this delicious Shrimp and Grits; it has wonderful reviews and is an excellent dish. Perfect for breakfast or dinner.
This shrimp salad is so easy to throw together when you need something in a hurry. It makes a great appetizer served with assorted crackers or serve it on sandwich rolls. It goes great as a side dish to any meal. You could double the recipe for a crowd and it keeps several days refrigerated.
This is a very simple recipe and you can add other seasonings you like as well. Cucumber would be great in this dish too, so add what you love.
Recipes like this are always super easy and since all you need to do is combine the ingredients and mix with a spoon. Chill for a bit and enjoy! The longest part of this process is chopping up the vegetables.
If you don’t use cooked shrimp you will need to cook it and let it chill. We buy the cooked kind for this salad, it just saves time!
Use already cooked shrimp to save time with this salad. You can use whatever size shrimp you prefer we use medium sized shrimp.
This salad should always be stored in the refrigerator and it makes about 4 servings. You can easily double this recipe as a pound of shrimp isn’t a very large amount.
This easy shrimp salad is refreshing and delicious! Super easy recipe using shrimp and the perfect appetizer or lunch dish. You can easily double this easy shrimp salad.
You can easily double this recipe.
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© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
Leigh Walkup
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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Holly Nilsson
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Pruitt Kerdchoochuen grew up in Thailand, splitting her time between the city of Bangkok and the northeastern town of Muak Lek, Saraburi. Outside of her regular kitchen job, she runs Thaiglish, an occasional Thai(ish) pop-up, as a way to stay connected to the flavors and memories of her childhood. She is constantly on the hunt for fresh Makrut lime leaves.
Pruitt Kerdchoochuen
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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Holly Nilsson
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Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Holly Nilsson
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Bacon wrapped shrimp are an easy appetizer that can be made ahead and cooked in less than 20 minutes.
When it comes to easy starters that are big on flavor, this bacon-wrapped shrimp recipe tops of the list.
Shrimp – Use jumbo or large shrimp for best results, and leave the tail to look nice. Frozen shrimp should be thawed, peeled, and deveined before using.
Bacon – Bacon can be any variety, from hickory smoke-flavored to maple bacon. Regular-cut bacon works best, thick cut doesn’t have enough time to crisp.
Sauce – This sauce is a bit sweet and a bit spicy, use your favorite flavor of bbq sauce. Make them mild by skipping the sriracha.
These are easy to put together, but the presentation will look like you fussed for hours:
Did your family love these Bacon Wrapped Shrimp? Be sure to leave a comment and a rating below!
This easy appetizer is a definite crowd-pleaser! Shrimp is wrapped in bacon, brushed with a sweet & savory sauce, then broiled to perfection.
Line a baking pan with non-stick foil or parchment paper.
Cut bacon strips into thirds and wrap each slice of bacon around each piece of shrimp. Secure with a toothpick.
Combine the sauce ingredients in a small bowl and brush each shrimp with half of the sauce.
Turn broiler on to high.
Broil about 4 to 6-inches from the heat for 4 minutes. Flip the shrimp and brush with the remaining sauce. Broil for an additional 5 to 6 minutes or until crisp and shrimp is cooked through.
Serving: 4shrimp | Calories: 272 | Carbohydrates: 11g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 898mg | Potassium: 193mg | Fiber: 1g | Sugar: 9g | Vitamin A: 335IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Party Food, Seafood, Side Dish Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson
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Shrimp and Grits is a classic Southern dish full of flavor. Creamy grits, topped with delicious sauteed shrimp and topped with bacon. You can’t go wrong with this dish!
If you love this classic dish of Shrimp and Grits, you will also love this Southern Red Rice. It’s a classic from Charleston and absolutely delicious.
This dish is loaded in flavor but doesn’t take hours, which is always a huge plus. This dish was primarily a breakfast dish for a long time, but many people now enjoy it for dinner. So many things we love bout this dish but the flavor is wonderful and the grits are creamy. This dish is a Southern favorite and has been around a long time for a reason.
You can switch out the cheese to different flavors if you like, but the sharp cheddar gives it a good taste. Some people don’t like celery, so leave it out if you like. You can use turkey bacon if you want a lower-fat dish, but the pork bacon, cooked to a crisp, is our favorite.
This dish is very easy to make, and you can make the grits while you cook the shrimp!
Organize all of your ingredients makes it much easier.
Step 1
Cook the bacon, remove from pan and set aside. Combine two tablespoons bacon drippings, 1 tablespoon butter, green onion, green pepper, celery, garlic, Cajun seasoning, and black pepper in a skillet and cook until vegetables are tender. About 8 to 10 minutes. Add shrimp and hot sauce or cayenne and cook about four more minutes until shrimp are done. Set aside and prepare grits
Step 2
Put milk, butter and salt in a saucepan and bring to a boil. Using a whisk and stirring constantly add the grits a little at a time. This keeps the grits from clumping. Lower the heat, cover and cook five to six minutes or until grits thicken. Remove from heat and gradually stir in cheddar cheese. Stir until cheese melts.
Put several spoonfuls of grits in a bowl and layer some shrimp mixture over the top. Crumble bacon on top of the shrimp and garnish with chopped green onions.
If grits get too thick you can always add a little water to thin them, but we actually like them to have a little thicker consistency. It’s all about what your family likes.
We also use Old Fashioned Grits, not instant. The Old Fashioned Grits is the way to go in this recipe.
You may also love these Garlic Cheese Grits, this recipe is wonderful.
Go for the larger shrimp when making this dish. We also like good bacon; it’s just worth it to splurge a little and get great ingredients for this classic.
If you love to cook with shrimp, check out these other delicious dishes your family will love!
We serve it for both! It’s a wonderful brunch dish too.
Either, but we suggest getting the larger shrimp.
We store this in an airtight container and just reheat in the microwave.
This is about 4-6 servings, depending on how big of a plate you serve. You can easily double this recipe for a larger group.
Shrimp and Grits are a traditional southern dish your family will love. Creamy grits made with sharp cheddar cheese, topped with sauteed shrimp and bacon. This one is a winner! Great reviews.
Cook the bacon, remove from pan and set aside.
Combine two tablespoons bacon drippings, 1 tablespoon butter, green onion, green pepper, celery, garlic, Cajun seasoning, and black pepper in a skillet and cook until vegetables are tender. About 8 to 10 minutes.
Add shrimp and hot sauce or cayenne and cook about four more minutes until shrimp are done. Set aside and prepare grits.
Put milk, butter and salt in a saucepan and bring to a boil. Using a whisk and stirring constantly add the grits a little at a time. This keeps the grits from clumping.
Lower the heat, cover and cook five to six minutes or until grits thicken.
Remove from heat and gradually stir in cheddar cheese. Stir until cheese melts. (If grits get too thick you can always add a little water to thin.)
Put several spoonfuls of grits in a bowl and layer some of the shrimp mixture over the top. Crumble bacon on top of the shrimp and garnish with chopped green onions.
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© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
Anne Walkup
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