Shrimp and Habanero Glaze Spicy Glazed Shrimp with Sweet Habanero Citrus Sauce Ingredients: 1 lb large shrimp, peeled and deveined 1 tablespoon olive oil Salt and black pepper to taste 2 tablespoons unsalted butter 2 cloves garlic, minced 2 tablespoons honey 1 habanero pepper, finely minced (remove seeds for less heat) 2 tablespoons orange juice 1 tablespoon lime juice 1 teaspoon soy sauce 1 tablespoon chopped cilantro (for garnish) Directions: Pat shrimp dry and season lightly with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear shrimp for 2–3 minutes per side or until pink and cooked through. Remove and set aside. In the same skillet, melt butter. Add garlic and habanero, sautéing for 30 seconds until fragrant. Stir in honey, orange juice, lime juice, and soy sauce. Simmer 2–3 minutes until sauce thickens slightly. Return shrimp to the pan, tossing to coat in the glaze. Cook for 1–2 more minutes. Garnish with chopped cilantro and serve hot. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 220 kcal | Servings: 4 servings #shrimpdish #spicyglazerecipe #habaneroshrimp #seafoodlover #citrusshrimp #easyentrees #quickdinners #spicyanddelicious #garlicshrimp #honeyglaze #orangehabanero #limeinfused #spicyseafood #heatwithflavor #shrimpideas #zestyshrimp #habaneroheat #sweetandspicy #tropicalsauce #weeknightmeals Sweet meets heat in this Shrimp and Habanero Glaze! Juicy shrimp kissed by citrus and just enough spice to wake your taste buds.

Spicy Miso Ramen with Shrimp Ingredients: - 4 cups vegetable broth - 2 tbsp miso paste - 1 tbsp soy sauce - 1 tbsp sriracha (or to taste) - 200g ramen noodles - 200g shrimp, peeled and deveined - 1 cup bok choy, chopped - 1 green onion, sliced - 2 garlic cloves, minced - 1 tbsp ginger, grated - 1 tsp sesame oil - Boiled eggs (optional, for serving) - Nori sheets (optional, for garnish) Preparation Steps: 1. In a large pot, heat the sesame oil over medium heat. 2. Add the minced garlic and grated ginger, sauté for 1-2 minutes until fragrant. 3. Pour in the vegetable broth and bring to a simmer. 4. Stir in the miso paste, soy sauce, and sriracha; mix well until the miso is dissolved. 5. Add the ramen noodles to the broth and cook according to package instructions (usually about 4-5 minutes). 6. In the last 2 minutes of cooking, add the shrimp and bok choy to the pot. 7. Once the shrimp are pink and cooked through, remove from heat. 8. Serve in bowls, garnished with sliced green onions and boiled eggs or nori if desired. Prep Time: 10 mins | Cooking Time: 15 mins | Total Time: 25 mins Calories: 450 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with a side of dumplings or a fresh cucumber salad for a complete meal! #spicymisoramen #shrimpdish #ramenlove

Shrimp and Wild Rice Casserole Creamy Baked Shrimp and Wild Rice Casserole with Mushrooms and Herbs Ingredients: 1 cup wild rice blend 2 1/2 cups low-sodium chicken or vegetable broth 1 tablespoon olive oil 1 small onion, chopped 2 cloves garlic, minced 1 cup mushrooms, sliced 1/2 teaspoon dried thyme Salt and pepper to taste 1 pound shrimp, peeled and deveined 1/2 cup sour cream 1/2 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese 2 tablespoons chopped fresh parsley Directions: Preheat oven to 375°F (190°C). In a medium saucepan, combine wild rice blend and broth. Bring to a boil, reduce heat to low, cover, and simmer for 45–50 minutes or until rice is tender and liquid is absorbed. While rice cooks, heat olive oil in a skillet over medium heat. Add onion, garlic, and mushrooms. Cook for 5–6 minutes, until soft. Stir in thyme, salt, and pepper. In a large bowl, combine cooked rice, sautéed vegetables, shrimp, sour cream, mozzarella, and half of the Parmesan. Stir gently to combine. Transfer mixture to a greased 9x13-inch baking dish. Sprinkle remaining Parmesan on top. Bake for 20–25 minutes, or until shrimp are cooked through and top is golden. Garnish with parsley before serving. Prep Time: 15 minutes | Cooking Time: 1 hour 15 minutes | Total Time: 1 hour 30 minutes Kcal: 410 kcal | Servings: 6 servings #shrimprecipes #wildricecasserole #seafoodbake #comfortfooddinner #easycasserole #bakedshrimpdish #weeknightmeals #homemadecasserole #creamyshrimp #glutenfreedinner #mushroomcasserole #shrimpandrice #familydinnerideas #cheesycasserole #shrimpcomfortfood #easyshrimpbake #ovenbakedrecipes #savorycasserole #heartymeals #makeaheadmeal This creamy Shrimp and Wild Rice Casserole is packed with juicy shrimp, earthy mushrooms, and herby flavor! Cozy, hearty, and easy to prep ahead!

Shrimp and Kimchi Stew Spicy Korean Shrimp Stew with Kimchi and Tofu Ingredients: 1 tablespoon sesame oil 1 small onion, thinly sliced 2 garlic cloves, minced 1 teaspoon ginger, grated 1 cup kimchi, chopped (plus 2 tablespoons kimchi juice) 1 tablespoon gochugaru (Korean chili flakes), or to taste 1 tablespoon soy sauce 4 cups low-sodium chicken or vegetable broth 1/2 block soft or silken tofu, cubed 1/2 pound medium shrimp, peeled and deveined 2 green onions, sliced (plus extra for garnish) 1 teaspoon fish sauce (optional) Salt and pepper to taste Directions: Heat sesame oil in a medium saucepan over medium heat. Add sliced onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant. Stir in chopped kimchi, kimchi juice, and gochugaru. Cook for 2–3 minutes to deepen the flavor. Pour in the broth and soy sauce. Bring to a gentle boil, then lower the heat to simmer for 10 minutes. Add the tofu cubes and cook for 5 more minutes. Add the shrimp and simmer for 2–3 minutes, or until the shrimp turn pink and are cooked through. Stir in fish sauce (if using) and green onions. Adjust salt and pepper to taste. Garnish with additional green onions and serve hot with steamed rice. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 280 kcal | Servings: 4 servings #kimchistew #shrimprecipes #koreanstew #spicyseafood #comfortfoodbowl #tofuandkimchi #asiansoups #lowcarbdinner #glutenfreeoption #onepotmeals #weeknightcomfort #fermentedfoods #spicysoup #koreancooking #shrimpdishes #cozyeats #probioticsoup #savoryshrimp #soulwarmingrecipes #easyasiandinner This Shrimp and Kimchi Stew is the perfect mix of spicy, tangy, and cozy. Packed with bold Korean flavors and ready in 30 minutes!

Japanese-Style Deep-Fried Shrimp Crispy Japanese Ebi Fry with Golden Panko Crust Ingredients: 12 large shrimp, peeled and deveined (tails on) Salt and pepper, to taste 1/2 cup all-purpose flour 2 large eggs, beaten 1 cup panko breadcrumbs Vegetable oil, for deep frying Lemon wedges, for serving Tonkatsu or tartar sauce, for dipping Directions: Pat shrimp dry with paper towels and lightly season with salt and pepper. Dredge each shrimp in flour, shaking off the excess. Dip into the beaten eggs, ensuring full coverage. Coat thoroughly in panko breadcrumbs, pressing gently to adhere. Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry shrimp in batches, 2–3 minutes each, until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. Serve hot with lemon wedges and your choice of dipping sauce. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 210 kcal per serving | Servings: 4 servings #ebifry #japaneserecipes #deepfriedshrimp #crispyshrimp #pankoshrimp #friedseafood #asiancuisine #shrimprecipes #japanesefoodie #homemadejapanesefood #shrimpdishes #goldencrispy #seafoodlover #shrimpfry #comfortfood #quickdinners #weeknightmeals #crispygoodness #tonkatsusauce #lemonshrimp Crispy, golden, and perfectly seasoned—this Japanese-style deep-fried shrimp (Ebi Fry) is pure magic on a plate! 🍤✨ Ready in under 30 mins!