Cilantro & Lime Baked Shrimp

Shrimp is one of my favorite seafood dishes and I love it prepared in so many ways. This dish is super easy to make and every bite is bursting with flavor. My favorite mexican flavors of lime and cilantro are combined with garlicky shrimp…then topped with a light and healthy crisp topping. Perfection with a healthy twist, whats better?

2 lb  raw shrimp, peeled and deveined (cleaned)
4 loves garlic, minced
Zest and juice of 1 lime
1/2 tsp. chili powder
Salt and pepper to taste
2 Tbsp. melted butter
1/4 cup Panko bread crumbs
1/4 cup chopped fresh cilantro
Cilantro and lime slices (optional)

1. Preheat oven to 425 degrees F. In a medium bowl, add shrimp, garlic, lime zest and juice, chili powder, and a generous pinch of salt and pepper and toss to combine. Transfer the mixture to a greased baking dish (grease with olive oil or butter).

2. In a separate bowl, stir together the melted butter, Panko, and fresh cilantro until combined. Sprinkle the Panko mixture evenly on top of the shrimp.

3. Bake for 15-18 minutes, or until the shrimp are pink. Top with lime slices and chopped cilantro.

Easy and Light Crab & Shrimp Cocktail


There is really no right or wrong way to make these Mexican styled cocktails. I am a huge fan of them especially when I am wanting to eat something cool and light in the summer time. I love tomato juice (weird I know)..but Clamato juice is better for this recipe in my opinion. The longer it sits in the fridge, the better so everything can absorb together.  You can add more or less of any ingredients and it will still be delicious! So if you like it spicy, add hot sauce! Oh, and this is also another healthy dish that you don’t have to feel guilty for 🙂

Yield: 4

1 pound of cooked shrimp; cut in half
1/2 pound imitation crab meat; coarsely chopped
1 cucumber; seeds removed and cubed
1 1/2 cups Clamato Juice
1/4 cup cilantro; chopped
1 green onion; chopped
2 Tbsp ketchup
1 Tbsp hot salsa
1 avocado; cubed
1/2 tsp salt
1/2 tsp black pepper
1 whole lime
1/2 lemon

1. Throw everything in a large bowl…squeeze in the lime and half of the lemon and mix! EASY. Let sit in refrigerator for a few hours or until chilled. I love dunking tortilla chips in this as well when I’m feeling extra hungry.

Grilled Chili Lemon Shrimp Skewers


I love shrimp cooked in any way! I really love these shrimp skewers when I make tacos because of the spicy-ness it has and the little time and preparation it takes to make.  These only take less than 10 minutes to cook so this can make a really quick and easy meal. If you have leftovers you can even add these shrimp skewers to a salad or going back to my favorite college meal..a quesadilla!

Yield: 4

20 large shrimp; raw, peeled, and patted dry
1 tsp olive oil
1/2 tsp salt
Sprinkle of black pepper
Sprinkle of chili flakes
1/2 tsp garlic powder
1 tsp chili powder
1 lemon; cut in half

1. Heat a grill on medium heat. Place 4 shrimps on each skewer and sprinkle salt, pepper, garlic powder, chili flakes, and chili powder on evenly.

2. Drizzle olive oil on skillet and add shrimp skewers. Squeeze half of the lemon on one side and let cook for 3-4 minutes, or until shrimp turns orange. With tongs, flip and cook on other side for another 3-4 minutes, squeeze other half of lemon and done. Super easy and quick!

Bay Shrimp Stuffed Avocados


I love all kinds of seafood, especially shrimp so I was excited to come up with this delicious lunch idea. This is so easy to make and its healthy too. You can serve this as an appetizer, snack, or you can even make a meal out of it!

Yield: 4

2 large avocados
1/2 lb fresh bay shrimp
1 lemon
1 Tbsp chives; chopped
1/4 cup red onion; chopped
1/4 cup cucumber; chopped
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
Cocktail sauce (optional)

1. In a medium size bowl, add shrimp, chopped onions, chopped cucumbers, chives, salt, pepper, garlic powder, and the juice from 1 lemon. Stir and put in fridge to chill for 10 minutes.

2. In the meantime, with a sharp knife slice the avocados in half (long-ways) and take the pits out. Spoon out some of the avocado near the pit indent so the avocado can hold more shrimp. Then with a spoon, add the shrimp and serve! You can also add cocktail sauce on top if you prefer!

Cold Shrimp & Soba Noodle Salad


If you are on a healthy kick but don’t want to deprive yourself from eating carbs, this is perfect for you because soba noodles are actually good for you! They are packed with fiber, protein, and b vitamins. They are noodles made from buckwheat flour and has a nutty flavor similar to whole wheat spaghetti. One serving of this dish only has 350 calories so it makes a great lunch or even dinner.

Serving: 2
1 cup of cooked soba noodles
18 cooked shrimp
1 cup steamed asparagus; sliced into 1 inch slices
1/4 cup green onions; chopped
1 Tbsp toasted sesame seeds
1 tsp rice vinegar
1 tsp reduced sodium soy sauce
1/2 tsp sesame oil
1/2 tsp teriyaki sauce
Salt and pepper if needed

1. In a medium mixing bowl add noodles, shrimp, asparagus, and green onions. In a small bowl, whisk together vinegar, soy sauce, teriyaki sauce, and sesame oil.

2. Add to bowl and mix until noodles are covered in dressing, sprinkle in sesame seeds and place in fridge for 30 minutes until noodles are chilled.