Looking for a fresh and zesty dish to impress your friends? Mexican Shrimp Aguachile Ingredients: - 1 lb fresh shrimp, peeled and deveined - 1/2 cup lime juice - 1/4 cup fresh cilantro, chopped - 1 jalapeño, thinly sliced - 1/2 red onion, thinly sliced - 1 cucumber, thinly sliced - 1 avocado, diced - Salt, to taste - Freshly cracked black pepper, to taste Preparation Steps: 1. In a bowl, combine shrimp and lime juice. Let it marinate for 15-20 minutes until shrimp turns pink. 2. Add chopped cilantro, jalapeño, red onion, cucumber, and avocado to the shrimp. 3. Season with salt and freshly cracked black pepper. Toss gently to combine. 4. Serve chilled, garnished with additional cilantro if desired. Prep Time: 15 mins | Cooking Time: 0 mins | Total Time: 15 mins Calories: 200 kcal per serving | Servings: 4 servings Suggested Pairings: Enjoy with tortilla chips, a light salad, or serve over rice for a complete meal. #shrimpaguachile #mexicanfood #freshseafood

Shrimp and Sweet Potato Mash Garlic Butter Shrimp over Creamy Sweet Potato Mash Ingredients: 1 lb (450g) shrimp, peeled and deveined 2 tablespoons olive oil 3 garlic cloves, minced 1 teaspoon smoked paprika Salt and pepper to taste 2 large sweet potatoes, peeled and cubed 2 tablespoons butter 1/4 cup milk (or coconut milk for dairy-free option) 1 tablespoon chopped fresh parsley Lemon wedges, for serving Directions: Boil the sweet potatoes in a pot of salted water until fork-tender, about 12–15 minutes. Drain and return to the pot. Add butter and milk to the sweet potatoes. Mash until creamy and smooth. Season with salt and pepper to taste. While the potatoes cook, heat olive oil in a skillet over medium heat. Add the garlic and sauté for 30 seconds. Add shrimp to the skillet and season with paprika, salt, and pepper. Cook for 2–3 minutes per side, or until pink and cooked through. Serve the shrimp over the mashed sweet potatoes. Sprinkle with fresh parsley and a squeeze of lemon juice. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 320 kcal | Servings: 4 servings #shrimpdinner #sweetpotatorecipe #quickmeals #seafoodrecipes #comfortfood #glutenfreedinner #healthyeats #creamyandlight #homecookedmeals #garlicbuttershrimp #easyfamilydinner #shrimplovers #pescatarianmeals #oneplatewonder #30minutemeal #balancedbites #freshingredients #warmbowls #weeknightdinner #naturallysweet Garlic butter shrimp on a bed of creamy sweet potato mash — the kind of meal that feels fancy but comes together in 30 minutes!

Canadian Atlantic Lobster Boil A classic seafood feast from Canada’s Atlantic provinces, this dish features whole lobsters boiled with potatoes, corn, and smoked sausage. Ingredients (Serves 4): * 2 whole live lobsters (about 1.2kg each) * 500g baby potatoes * 2 ears corn, cut into thirds * 200g smoked sausage, sliced * 2 lemons, quartered * Salt, butter, Old Bay seasoning Instructions: 1. Boil potatoes in salted water until nearly tender. Add corn and sausage, cook 5 more minutes. 2. Add lobsters, cook for 10–12 minutes until bright red. 3. Drain and serve all together on a large platter with melted butter and lemon wedges. Canadian Tip: Use plenty of butter and serve with crusty bread for soaking up juices.

Cajun Shrimp and Chicken Pasta Spicy Cajun Cream Pasta with Shrimp and Chicken Ingredients: 8 oz fettuccine or penne pasta 1/2 lb shrimp, peeled and deveined 1/2 lb chicken breast, thinly sliced 2 tbsp Cajun seasoning (divided) 2 tbsp olive oil 1 tbsp butter 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 small red onion, sliced 3 cloves garlic, minced 1 cup heavy cream 1/2 cup chicken broth 1/2 cup grated Parmesan cheese Salt and pepper, to taste Fresh parsley, chopped (for garnish) Directions: Cook pasta according to package directions. Drain and set aside. Season shrimp and chicken separately with 1 tbsp of Cajun seasoning each. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Cook the chicken for 5–6 minutes until golden and cooked through. Remove and set aside. Add another 1 tbsp olive oil to the same skillet and cook the shrimp for 2–3 minutes per side or until pink and opaque. Remove and set aside. Lower heat to medium, add butter to the skillet, then sauté bell peppers and onion for 4–5 minutes until softened. Add garlic and cook for another 30 seconds. Pour in heavy cream and chicken broth. Stir and bring to a gentle simmer. Stir in Parmesan cheese and let it melt into the sauce. Season with salt and pepper to taste. Return the cooked shrimp and chicken to the skillet, along with the cooked pasta. Toss everything to coat in the creamy sauce. Garnish with fresh parsley and serve hot. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 610 kcal | Servings: 4 servings #cajunpasta #shrimpandchickenpasta #creamycajunpasta #spicycomfortfood #southernpasta #easyweeknightmeal #homecooking #pastarecipe #creamyshrimpchicken #cajunflavors #comfortfoodrecipes #spicydinnerideas #seafoodpasta #quickdinnerrecipe #pastaheaven #onepotmeal #chickendinner #shrimpdinner #cheesypasta #easyfamilydinner Creamy, spicy, and loaded with shrimp and chicken – this Cajun Pasta is the ultimate comfort food you didn’t know you needed!

Spanish Paella Valenciana – Traditional Seafood and Meat Rice A classic Spanish dish originating from Valencia, Paella Valenciana combines rice with a variety of seafood, meats, vegetables, and saffron for a rich, flavorful meal. Ingredients (Serves 4): * 200g chicken thighs, cut into pieces * 150g rabbit meat (optional), cut into pieces * 150g prawns * 150g mussels, cleaned * 1 onion, chopped * 1 red bell pepper, sliced * 2 tomatoes, grated * 2 cups bomba or short-grain rice * 4 cups chicken broth * 1 tsp saffron threads * 2 cloves garlic, minced * Olive oil, salt, pepper, fresh parsley Instructions: 1. Heat olive oil in a paella pan. Brown chicken and rabbit pieces, set aside. 2. Sauté onion, garlic, and bell pepper until soft. Add tomatoes and cook down. 3. Add rice and saffron, stirring to coat. Return meats to pan. 4. Pour in broth, simmer without stirring for 15 minutes. 5. Add prawns and mussels on top, cook until seafood is done and rice is tender (about 10 minutes). 6. Garnish with parsley and serve. Spanish Tip: Create a crusty socarrat by increasing heat during the last few minutes without stirring.