Easy Zesty Lime Shrimp and Avocado Salad, by Cheryl

Ooh it's been a hot minute since I've been on here! But I just had to make this new shrimp and avocado salad and I'm so happy I did! I've already made it twice in one week. It's so light and refreshing... perfect for a summer lunch or snack! Super flavorful, healthy, and quick! Yum!

Ingredients: 

1/4 cup red onion, chopped

2 limes, juiced

1 tsp olive oil

salt and pepper, to taste

1 lb cooked jumbo shrimp, chopped

1 medium tomato, diced

1 medium avocado, diced (I used two)

1 jalapeno, seeds removed, diced

1 tbsp chopped cilantro

Directions: 

1) In a small bowl, combine red onion, lime juice, olive oil, and salt and pepper. Set aside at least 5 minutes.

2) In a large bowl, combine chopped shrimp, avocado, tomato, and jalapeno

3) Combine all of the ingredients together, add cilantro, and gently toss. Add salt and pepper to taste, if desired. 

Mexican Shrimp Bowls, by Diane

 

I saw this recipe from @calwillcookit and it looked just like the perfect fresh and detoxing recipe needed for lunches this week after 3 weeks of vacation in Asia! This could not have been easier to make and it was DELICIOUS! I made two adjustments here- first, he served them over rice, but I liked them on their own and was trying to do a grain detox, and second, I swapped the sour cream in the sauce for high protein cottage cheese to get more protein in these meals. Both suggestions I would do again so I'm writing them in the recipe below. Yum!

Ingredients:

For shrimp:

1 lb raw shrimp, deveined and shelled, thawed

2 tbsp taco seasoning mix (I used chili powder, cumin, smoked paprika, salt, pepper, garlic powder, onion powder, red chili flakes, and mexican oregano finely mixed)

2 tbsp EVOO

For salsa:

1 can black beans, rinsed

1 cup corn, charred (I used one can of corn because summer corn isn't good yet)

1 cup baby heirloom tomatoes, sliced

1/2 cup red onion, diced

1/2 cup poblano pepper, diced

1/2 bunch cilantro, finely chopped

juice 1 lime

salt to taste

pepper

garlic powder

1 tbsp red wine vinegar

For the creamy cilantro sauce:

1 cup cottage cheese

1 tbsp EVOO

2 cloves garlic

1/2 bunch cilantro

juice 1 lime

zest 1/2 lime

salt to taste

Directions:

1. Rinse and drain the shrimp, toss in seasonings, and cook 2-3 min per side in a med heat frying pan until cooked. Set aside. 

2. To make the salsa, stir all ingredients and adjust for taste, set aside.

3. To make the sauce, blend all ingredients in an immersion blender and adjust for taste, using water if desired to get a saucier consistency.

4. Serve all together and enjoy!

Sweet Chili Shrimp, by Cheryl

This is a simple and delicious recipe that I made the other night when I had no idea what to make. Searching through my freezer I found not one, but two bags of frozen shrimp! I also had a bottle of sweet chili sauce, so a recipe was made! The only rice I had was sushi rice so I cooked that and it was a hit with 3/4 people (we never get the 4th one lol). Overall, this was a quick and great weeknight meal for the family. Yum!

Ingredients:

1 pound shrimp (I used frozen, but might be better cooked in the sauce)

Scallions, chopped

Red pepper, sliced

Minced garlic

Some ginger

1/2 cup sweet chili sauce, maybe more

Olive oil

Directions:

1) Saute red pepper for a couple of minutes in oil. Set aside. 

2) Add some red chili sauce to the pan and arrange the shrimp. Cook about 3 minutes each side? 

3) Add the garlic, ginger, scallions, and a little more sauce. Mix together. 

4) Serve with cooked rice. 

Thai Coconut Shrimp Soup, by Cheryl

Whew, what a busy summer! This is a delicious, healthy soup to have on a summer day! It was so tasty and light and I would definitely make it again. It didn't take long at all and makes enough for leftovers for a couple of days. Pair it with a nice white wine! Yum! 

Ingredients (from Paleo Running Momma)

1 tbsp olive or avocado oil

2 garlic cloves, minced

1 small onion, diced

1 tbsp fresh ginger, minced

1 tbsp minced lemongrass, inner part of one stalk

1 tbsp red curry paste

3 cups chicken broth

1 tbsp fish sauce

2 14 oz cans of full fat coconut milk

8 oz fresh shitake mushrooms, sliced

1 lb medium shrimp, peeled and deveined

zest of one lime grated

1 lime, juiced

Sea salt

Cilantro and/or scallions for garnish

Directions:

1) Heat the oil in a large stockpot over medium heat. Add the onion and cook until fragrant, then stir in the garlic, ginger, lemongrass, and curry paste, and cook for one minute. 

2) Pour the broth into the pot while stirring continually. Then stir in the fish sauce and simmer for 10 minutes. Pour in the coconut milk and stir, the add the mushrooms. Cook and stir until the mushrooms are soft, about 5 minutes. 

3) Add the shrimp and cook for about 5 minutes. Stir in the lime zest and juice. Season with salt to taste. Serve with cilantro, scallions, and/or lime wedges. 

Chipotle Shrimp Salad with Cilantro Line Vinaigrette, by Cheryl

Dressing not pictured

This was a solid salad! It was filling, healthy, and had all the right flavors! It was definitely spicier than I had intended.. I had thought my 9 year old would eat it with us, but the shrimp was too much for her. So she substituted in some grilled chicken. But the dressing and the avocado cooled things down. Another winner from Paleo Running Momma. Yum!

Ingredients:

Dressing:

1/3 cup avocado or olive oil

Juice of small, or 2 large limes

1 tb honey

1 tb minced fresh jalapeno

2 cloves garlic, minced

1/3 cup cilantro leaves

1/4 tsp salt

Salad:

1 lb shrimp, peeled and deveined

1.5 tbs avocado or olive oil

1 tsp chipotle chili powder

1 tsp garlic powder

1/2 tsp cumin

1/2 tsp salt

6 cups romaine lettuce

3 radishes, thinly sliced

1 nectarine or peach, thinly sliced

1 avocado, thinly sliced

Directions:

1) Dressing: Place all ingredients in a blender and pulse several times until desired consistency. Set aside.

2) Place the shrimp in a large bowl. Toss with the olive and spices and salt. Grill on skewers.

3) Arrange the other ingredients in a small bowl. Put the shrimp on top. Drizzle the dressing and serve. 

Shrimp Taco Bowl, by Diane

 

I just whipped up this recipe the other day loosely based on my fave airfryer shrimp tacos, and I really love the combo I came up with! It's super quick and easy for a busy weeknight.

Ingredients:

12 large shrimp

1 tsp Tony Chacere's seasoning (or any mexican or spice seasoning)

1 cup broccoli slaw mix

3 tbsp chopped red onion

2 tbsp chopped cilantro leaves

3 tbsp crushed pineapple

2 tbsp my shrimp taco sauce (1 tsp salt, 1 tsp paprika, 1/4 tsp each garlic powder. chili powder, and black pepper, 1/2 cup mayo, juice of 1/2 lime- this makes a bigger batch for a few servings)

Directions:

1. Toss shrimp in Tony's seasoning and air fry for 8 minutes at 380 until pink.

2. While the shrimp cooks, combine remaining ingredients in a bowl. Add shrimp and enjoy!

Airfryer Hawaiian Garlic Shrimp, by Diane

Last week was best of airfryer chicken, and this week has been best of airfryer shrimp. I started off strong with one of my favorite recipes, Airfryer Shrimp Tacos in Lettuce Wraps because it's just so good. Today, I tried this recipe, from fitslowcookerqueen on IG. Apparently this is a food truck staple in Hawaii, and I decided to give it a go in this airfryer version. Easy peasy, and delicious! I cooked the garlic too long but it was still amazing, and I also took the shells off before coating- all the recipes had them on before coating which makes no sense to me because you take them off when you eat them. So I left the coating where it belongs- on the shrimp itself! This recipe was whole30 but you can sub in any flour you like.

Ingredients:

1 lb shrimp, cleaned and deveined with tails on

4 tbsp ghee or butter

4 cloves garlic, minced

2 tbsp arrowroot flour

1.5 tsp paprika

1 tsp salt

1/2 tsp black pepper

parsley, finely chopped for garnish

spray avocado oil

Directions:

1. Dry the shrimp as much as possible and coat with arrowroot, paprika, salt and pepper. Place evenly spaced out in a single layer in the airfryer. Spray the tops with the oil lightly. Cook at 350 for 8 minutes, flipping halfway to coat again with avocado oil.

2. While the shrimp cooks in the last few minutes, melt the ghee in a small pan over medium heat then add garlic and cook 2-3 minutes until light brown. 

3. Toss the shrimp in the pan with the garlic butter, top with parsley and serve.

Vietnamese Shrimp Summer Rolls, by Diane

 

We made these back in January for an Asian-themed dinner. They are so simple to make, and you can customize as needed. We chose steamed shrimp for ease and they were a big hit! We served them with a peanut sauce which is posted here. These are my fave meals in the summer when it's hot out and you don't want to cook, only to eat something easy and cold. Yum!

Ingredients:

1 lb steamed shrimp, cleaned and deveined and chilled

1 package rice paper wrappers

hot water

1 package cooked rice noodles (we used vermicelli)

4 large carrots, shredded

1 head red butter leaf lettuce

2 large cucumbers, sliced into long matchsticks

1 bunch fresh cilantro

1 bunch fresh mint

Directions:

1. Have all your ingredients set to go in a line with a lightly greased try at the end to put the rolls on (the rolls get sticky as the set!). We found that lettuce on the bottom, noodles next, carrots/cucumber/cilantro/mint next, then shrimp last worked best! 

2. At the beginning of your line, have a large shallow pan filled with very warm water.

3. Soak a sheet of rice paper in the water until soft for a few seconds (if it doesn't get soft, the water isn't hot enough). Lay the circle out on a board.

4. At the bottom 1/3, lay down ingredients in the order as written above.

5. Wrap by folding over once, tucking in the sides, and the folding the rest of the way. Make sure it's as tight as possible without ripping the roll!

6. Serve chilled with a peanut sauce.

Spicy Shrimp Egg Roll Bowl, by Cheryl

What a delicious dish this was from Paleo Running Momma! This is a great way to get in a lot protein and veggies without feeling like it's too heavy. The aioli sauce was perfect on it and the leftovers were good the next day. Yum!

Ingredients:

Spicy aioli:

1/2 cup mayo or Whole 30 mayo

2 cloves minced garlic

2 teaspoons sesame oil

1.5 tsp lemon or lime juice

3 tsps hot sauce

Shrimp stir fry:

1 lb shrimp, peeled with tails off

2 tbsp olive oil

salt and pepper

6 cups slaw mix

3 tbsp coconut aminos or soy sauce

2 tbsp sesame oil

1 tsp hot sauce

1 bunch scallions thinly sliced, white and green part separated

3 cloves garlic, minced

2 tsps minced or grated ginger

Directions:

1) Aioli: Whisk all the ingredients together. Refrigerate until use. 

2) Stir fry shrimp and veggies: Heat a pan over medium heat and add 1 tbsp olive oil. Sprinkle the shrimp with salt and pepper. 

3) Once the skillet is hot add the shrimp in a single layer. Cook, turning once or twice for about two minutes. Set aside on a plate and cover. 

4) Lower heat to medium and at 1 tbsp olive oil and the veggie mix. Cook and stir for about a minute. Then add the white part of the scallions and the minced garlic and ginger. 

5) Cook another minute then add the coconut aminos, sesame oil, and hot sauce. Stir. Lower the heat, add the shrimp back in, and stir. Remove from heat and garnish with the green onion. 

6) Serve in bowls drizzled with the aioli. 

Shrimp Cakes, by Diane

 

I saw this recipe from tiffycooks.com and really wanted to make these as healthy lunches this week. These were so quick and easy, and a great riff on lunches. They tasted like the inside of shrimp shumai dumplings! I'll definitely make them again, served with a side of sweet chili sauce! Yum! They would even be good as burgers between some crispy lettuce wraps. 

I came up with a hack I really liked here to replace the dashi powder which had msg. I know from experience making my Rabokki that dashi broth is really just kelp, green onion, and anchovy boiled with water and strained. So, I found asian seafood soup packets at my local asian grocer that had anchovies, kelp, onion, burdock root, dried tuna, and chili flakes. I removed the whole anchovies and placed the rest directly into the food processor to create a powder with the same taste- perfection! 

Also- she pan fried these but the air fryer was convenient and healthy!

Ingredients:

1.5 lbs raw shrimp, peeled

3 scallions, green parts only

1.5 tbsp dashi powder (this had msg so I used some ingredients from an asian seafood soup stock instead)

1 tsp white pepper

3 tbsp arrowroot flour

1 tbsp oyster sauce

Directions:

1. Mix all ingredients in food processor and pulse until well combined and mashed.

2. Form into patties, place into air fryer that has been sprayed with nonstick spray and cook at 350 for 18 minutes. Flip halfway through.

Tuscan Garlic Shrimp, by Cheryl

Another winner from Paleo Running Momma! This was fairly easy to make and was really good! I had mine over cauliflower rice and Jon had his over some roasted potatoes, both which were good options! Yum! 

Ingredients: 

1lb medium shrimp, deveined, peeled

sea salt and black pepper

2 tbsp ghee

1 small onion, chopped

6 cloves garlic, minced

1 tbsp tapioca flour

1/2 cup chicken broth

1 cup full fat coconut milk

1/2 tbsp mustard

1.5 tbsp nutritional yeast

1.4 tsp Italian seasoning blend

1/3 cup sun-dried tomatoes, roughly chopped

2 cups baby spinach

chopped parsley for garnish 

Directions:

1) Season shrimp with salt and pepper. Add ghee to medium high heat skillet and melt. Add shrimp in a single layer and cook for 2 minutes per side. Plate and set aside. 

2) Add the onion to the skillet and cook for 3 minutes, then add the garlic and cook for one minute. Whisk in the tapioca, then add the chicken broth and coconut milk, scraping the bottom of the skillet. Stir to combine, then add the mustard, nutritional yeast, and italian seasoning. Cook and stir over medium heat until it starts to thicken, then add salt and pepper for taste. 

3) Add sun-dried tomatoes and cook until softened, then add the spinach to wilt. Return the shrimp to the skillet and stir, then sprinkle all over with parsley. Serve over cauliflower rice or zoodles. 

Nasi Goreng, by Diane

 

Nasi Goreng was my most favorite dish in Indonesia, a staple at most places. I ate it every day, and if you know me I like to taste EVERYTHING so this was an anomaly for sure- it was just so dang delicious!! I learned to cook it at a little tiny warung (an indonesian restaurant) that was basically a bamboo tent with a roof on an island called Gili Air, and it was my local spot each day. After the third day in a row, the chef offered to teach me how to make it, and I gladly accepted! It's pretty easy to throw together, and *almost* as good as in Indonesia...

Note: to make this last for the week's dinners I used 1.25 lbs chicken, 1 lb shrimp, 4 eggs, and 6 cups rice

Ingredients:

1/2 lb chicken, cubed

1 inch fresh turmeric, minced

4 cloves garlic, minced

2 tbsp butter

2 tbsp palm oil

1/2 lb shrimp, cleaned and tail off

1 medium white onion, finely chopped

1 egg

4 cups cooked white rice

1 shake white pepper

1 tbsp oyster sauce

1 tsp each salty soy sauce (our regular soy sauce), king sauce (fermented soy sauce), fish sauce, worcestershire sauce, sweet soy sauce 

6 large green onions, chopped (use green and white parts)

1 tbsp white sugar

Optional: shrimp chips

Directions:

1. Marinate chicken cubes in turmeric and 1 clove minced garlic for a few hours.

2. Heat a large wok on high, when hot add butter and oil. Add chicken and cook until the outside turns white.

3. Add in the shrimp, cook until just opaque.

4. Add in the egg and don't stir for one minute, then stir until fully cooked.

5. Add in onion and remaining 3 cloves of minced garlic, stir for 1 minute.

6. Reduce heat to low, add in rice, sauces, and pepper. Stir well.

7. Add in green onions and sugar, stir and adjust for taste.

8. Serve by packing the mixture into a bowl, then flipping over on a plate. Serve with shrimp chips on the side for scooping!

Summer Corn and Tomato Salad with Shrimp, by Diane

 

This recipe was a spontaneous weeknight creation after a visit to the farmers market, and loosely based off Cheryl's pesto corn salad with shrimp! I batch cooked a bunch of it at once by cutting everything and placing it into separate containers so that I could just combine them into a salad when I was ready to eat, which made 4 portions. Yum!

Ingredients:

1 lb cooked and deveined shrimp, tail off

2 cups tomatoes (I used red and orange cherry tomatoes from the farm)

4 ears corn, uncooked, corn kernels removed

8 scallions, green and white parts sliced

2 avocados

1 handful basil leaves

2 cloves garlic

1/4 cup EVOO

Salt and pepper

Merken (smoky spice is ok here too!)

1 lime

Directions:

1. Combine 1 avocado, basil, garlic, EVOO, salt and pepper and lime in a blender, using salt and pepper to taste. Set aside as your dressing- I like this on the thick side.

2. Combine remaining ingredients including the other avocado diced up and toss well to combine.

3. Top with dressing, and season to your preference.

Shrimp Salad, by Diane

 

I’ve had this recipe from Penny’s Primal on my list for a while, and it didn’t disappoint! Simple and fresh and easy to whip up, I’ve been eating it in lettuce cups this week for lunch to add a crunch! This would also be amazing on a toasted brioche like in a New England seafood roll! Yum.

Ps- I also learned a great way to cook frozen shrimp quickly for this! Bring a large pot of water with salt to boil rapidly, remove from heat until it stops boiling, drop the frozen shrimp in, and give it a stir. Cover with a lid and let it sit for five minutes. Drain the hot liquid and transfer the shrimp to an ice bath. Perfect shrimp!

Ingredients:

1 lb shrimp, cooked and diced 

2 tbsp mayo

1 tsp Dijon mustard

2 tbsp fresh lemon juice

1/4 cup diced celery

1 bunch chives, sliced thin

1 tsp dill (I had a mix with dried parsley/garlic/onion/dill that was awesome in here!)

Salt and pepper

Directions:

Mix all ingredients well and adjust seasonings to taste. Serve chilled.

Gyoza Dumpling Meatballs, by Diane

 

These are another @iheartumami creation, and they were so juicy and flavorful! Super easy to make as well with a good processor. They also happen to be whole30, and gluten free. I paired them with Cauliflower Garlic Fried Rice, yum! The only thing I would change is that the shiitake over powered the rest of the flavors, so next time I would cut them in half. 

Ingredients:

1 lb ground chicken

1/2 lb raw shrimp, peeled and deveined

1 egg white, lightly whisked

4 oz shiitake mushrooms

3 scallions, white and green parts

1 small can bamboo shoots

2 small shallots

1 tbsp arrowroot powder

3 tbsp coconut aminos

2 tsp sesame oil

2 tsp sea salt

1/4 white pepper

Directions:

1. Soak the shrimp in 1 1/4 cup water and 1/2 tsp salt for 10 min (this makes the shrimp crunchier instead of mushy). Rinse well a few times and add to the food processor. 

2. Add mushrooms, scallion, bamboo shoots, and shallot to the food processor and mix finely. 

3. Take the mix and add it to the bowl with remaining ingredients. Mix for 2 minutes in the same direction until slightly sticky.

4. Preheat the oven to 400 and line a baking sheet with parchment paper. Oil your hands and make the meatballs.

5. Bake for 15 minutes, flip and bake 5 more minutes. 

Whole30 Kung Pao Shrimp, by Diane

 This was the entree portion of my cooking through the countries, China edition meal. This recipe comes from @iheartumami’s family recipes, tweaked to make it Whole30 compliant. 

This was a really unique dish! The secret to the taste is Szechuan peppercorns, which taste peppery, lemony, and also make your mouth tingle in a funny way. I wound up taking them out after a few bites, because I liked the dish ok it’s own without the tingling. Contrary to how it looks, it’s actually not spicy- the Chinese dried red chili’s also add an interesting flavor without the heat. This recipe comes together FAST so make sure you have all your ingredients prepped like it says in the recipe. Also- this is the most perfectly cooked shrimp I’ve ever made- what a difference!

Ingredients:

1 lb raw shrimp, peeled and deveined

4 tbsp coconut oil (she suggests avocado but I didn’t have it)

1/8 tsp ground white pepper

1/4 garlic powder

.25 oz ginger, minced (I used about 1.5 inches)

.5 oz garlic, minced (I used 5 small cloves)

1 tsp Szechuan peppercorns 

4 red dried Chinese chili peppers (if you want heat, crack them open first, otherwise leave them whole)

4 scallions, sliced white and green parts

1/4 lb green beans, chopped (this was supposed to be 1 green bell pepper but I can’t have peppers on this protocol, and the green beans were amazing!)

3 tbsp cashews, toasted

2 tbsp coconut aminos

1 tbsp rice wine vinegar

1 tsp arrowroot powder

1 tsp Szechuan chili oil (I couldn’t find this so I omitted it)

Directions:

1. Butterfly the backs of the shrimp by making a shallow incision down the back (don’t cut all the way through). Place in a bowl with white pepper and garlic powder and set in the fridge. 

2. While the shrimp chills, assemble the ginger through chili’s on one plate, and the scallions and green beans on another. Have your cashews on a third plate/bowl.

3. Mix together the final 4 ingredients, whisking well to combine and set aside.

4. In a large saucepan, heat 2 tbsp oil over medium heat. When the pan shimmers, add the shrimp in a single layer and cook one minute each side. Remove and set aside.

5. In the same pan, add remaining 2 tbsp oil and add in ginger through chili’s, cook for 10 seconds. 

6. Turn the heat to medium high and add scallions and green beans, cook for another 10 seconds. 

7. Add back the shrimp and cashews, cook another 10 seconds and add sauce, stirring well for another 10 seconds. Serve hot. 

Air Fried Shrimp Tacos in Lettuce Wraps, by Diane

I have always wanted to use my air fryer for shrimp. For this recipe (which is also Whole30), I combined a few recipes to get these delicious little air fried shrimp tacos! This took me barely any time at all, and they were delicious! Also, rather than having leftovers that were soggy, I saved the dry part of the batter that was untouched for the next night to make them fresh since these were so quick to whip up. 

Ingredients:

1 lb large raw shrimp, peeled and deveined

1 egg

1/2 red onion, diced small

1/4 cup cilantro, rough chopped without stems

Bibb lettuce cups 

Avocado oil spray

For the batter:

1/3 cup coconut flour

1/4 cup arrowroot flour

1 tsp salt 

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 black pepper

For the sauce: 

1 tsp salt

1 tsp paprika

1/4 tsp garlic powder 

1/4 tsp chili powder

1/4 tsp black pepper

1/2 lime, juiced

1/2 cup mayo

Directions:

1. Whisk the egg in a shallow bowl, set aside.

2. Mix the batter ingredients with a fork until combined in a small bowl, set aside. 

3. Dry the shrimp, dip first in egg, then in batter until fully coated. Place evenly spread out in a air fryer (spray the air fryer with cooking spray first). 

4. Spray the tops of the shrimp with avocado oil (I have found this oil gets the food most crispy!).

5. Cook at 380 for 8 minutes, flipping halfway and spraying again with avocado oil. 

6. Mix together sauce ingredients until smooth, and adjust seasonings as needed.

7. Arrange the lettuce cups with shrimp, sauce, and top with red onion and cilantro.

Bahraini Shrimp Balls (Chebeh Rubyan), by Diane

This was the entree portion of the Bahraini meal a friend and I made last week, and I am still dreaming about it!! Both of us agreed that not only were the flavors outstanding, but honestly we were both shocked this came out of our kitchens. It tasted like take out and nothing I would have ever known how to create, like a combo of Middle Eastern and Indian and African food. I cannot wait to make these again and again! They were also amazing leftover! The only thing I would change is maybe an egg to help the shrimp balls hold together a bit more, as some of them were a bit fragile.


Ingredients:

Shrimp Balls:

1 lb shrimp, cooked and cleaned
1 tbsp cilantro
1/4 tsp ground turmeric
1 tsp salt
1/2 c brown rice flour

Baharat Powder:

1 tsp paprika
1/4 tsp each nutmeg, black pepper, coriander, cumin, and cinnamon
1/8 tsp each cloves and ground cardamom

Sauce:

1/3 cup butter
1 onion, minced
1/2 lemon rind, grated
1 cup warm water
1 tsp tamarind paste
15 oz. diced tomatoes
1/2 tsp chili powder
2 tbsp sugar


Directions:

1. Melt butter and cook 1/2 the onions (reserve the other half for the shrimp balls) until golden brown.

2. Add in baharat powder and remaining sauce ingredients, stir well and reduce to a simmer for 30 minutes. Stir occasionally. Cover if the sauce gets too thick.

3. While the sauce cooks, place the shrimp ball ingredients in a food processor until it forms a paste.

4. Form 2 inch diameter balls, and fill inside with the remaining minced onions. I found the easiest way to do this was to flatten the shrimp balls, put a tiny bit of onions in the center, pinch closed, and roll tightly.

5. Add the shrimp balls to the sauce and cook for 20 minutes, occasionally flipping and re-covering with sauce.

Pesto Corn Salad with Shrimp, by Cheryl

This was very tasty! I made it for dinner with a side of grilled eggplant, but I think it would be better as a lunch or mid-afternoon snack. I used my own basil as the base and fresh corn and tomatoes from a local farm. And I love the taste of grilled shrimp... it adds such a nice flavor. It really hit the spot! Yum!

Ingredients (recipe from here) :

4 medium ears of corn, husked
1/2 cup packed basil leaves
1/4 cup olive oil
1/2 tsp salt, divided
1.5 cups cherry tomatoes, halved
1/8 tsp pepper
1 medium ripe avocado, chopped
1 lb uncooked shrimp, peeled and deveined

Directions:

1) Cook corn until tender (about 5 minutes) in a pot of boiling water. Drain, cool slightly.

2) Meanwhile in a food processor, blend basil, oil, and 1/4 salt until blended.

3) Cut corn from the cob and place in a bowl. Stir in tomatoes, pepper, and remaining salt. Add avocado and 2 tablespoons of basil mixture. Stir to combine.

4) Thread shrimp onto metal or soaked wooden skewers. Brush with remaining basil mixture. Grill, covered, over medium heat until shrimp turn pink, about 2-4 minutes per side. Remove shrimp from skewers and serve with corn mixture.

Cilantro Lime Shrimp Bowls, by Cheryl

I was looking for a quick Whole30 bowl to make for dinner and I happened to have almost all of these ingredients on hand! They were easy to make, but I felt like they were just okay. Jon actually really liked them, but I was meh. Maybe if I had the cauliflower rice that I thought I had! The flavor of the shrimp was pretty good, not great. I added peppers and onions since I like that in a bowl. I don't think they were bad at all, but I probably won't be rushing to make them again. I think it needed a different sauce that wasn't so mayonnaise like. Then it would be Yum!

Ingredients:

1 lb large shrimp, deveined and peeled
2 tbsp avocado oil, divided
1/2 cup cilantro, finely chopped
1 lime juice and zest
sea salt and pepper

Sauce:

Compliant mayo
1 tbsp hot sauce

For the rest of the bowls:

4 cups cauliflower rice (I thought I had this and didn't)
1 tbsp avocado oil
sea salt and pepper
shredded cabbage
2 avocados
Optional: lime wedges, jalapeno

Directions:

1) Chop cilantro and juice and zest lime. Set aside. Make the sauce.

2) Heat a skillet with 1 tbsp avocado oil and the cauliflower rice. Cook for about 5 minutes until tender. Season with salt and pepper.

3) Heat a large skillet over medium heat with 1 tbsp oil. Add shrimp to pan and cook undisturbed for two minutes. Flip and cook for another 2-3 minutes. Turn off heat and add 1 tbsp avocado oil, cilantro, and lime juice and zest. Toss to coat shrimp.

4) Put your bowls together, starting with a bed of cauliflower rice, cabbage, shrimp, cilantro, avocado, etc.