Coconut Shrimp Crispy Golden Coconut Shrimp with Sweet Chili Dipping Sauce Ingredients: 1 pound large shrimp, peeled and deveined, tails on 1/2 cup all-purpose flour 1 teaspoon garlic powder 1/2 teaspoon paprika Salt and black pepper, to taste 2 large eggs 2/3 cup panko breadcrumbs 1 cup sweetened shredded coconut Vegetable oil, for frying For the Dipping Sauce: 1/3 cup sweet chili sauce 1 tablespoon orange marmalade 1 teaspoon rice vinegar Directions: Pat the shrimp dry with paper towels and season lightly with salt and pepper. In a small bowl, mix flour, garlic powder, paprika, salt, and pepper. In another bowl, beat the eggs. In a third bowl, combine panko and shredded coconut. Dredge each shrimp in the flour mixture, then dip in the egg, and finally coat in the coconut-panko mixture. Press lightly to adhere. Heat 1–2 inches of vegetable oil in a large skillet over medium-high heat to 350°F (175°C). Fry shrimp in batches for 2–3 minutes per side, or until golden and crispy. Do not overcrowd the pan. Transfer to a paper towel-lined plate to drain. For the dipping sauce, whisk together sweet chili sauce, orange marmalade, and rice vinegar in a small bowl. Serve the crispy coconut shrimp hot with the dipping sauce on the side. Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes Kcal: 330 kcal | Servings: 4 servings #coconutshrimp #seafoodrecipe #crispyshrimp #shrimpstarter #appetizerideas #shrimpfry #coastalflavors #islandfood #homemadeshrimp #tropicaleats #goldenfried #sweetandspicy #pankocrust #shrimprecipes #friedshrimp #shrimpandcoconut #easyseafood #comfortsnack #partyappetizers #fusionfood Crunchy, golden, and dipped in sweet chili sauce — these Coconut Shrimp are your new favorite tropical appetizer!

Shrimp and Farro Salad Lemon-Herb Shrimp & Farro Salad with Feta and Arugula Ingredients: 1 cup farro 2 cups water or vegetable broth 1/2 teaspoon salt 1 lb shrimp, peeled and deveined 1 tablespoon olive oil Salt and pepper, to taste 2 cups baby arugula 1/2 cup cherry tomatoes, halved 1/4 cup red onion, thinly sliced 1/4 cup crumbled feta cheese 2 tablespoons chopped fresh parsley Juice of 1 lemon 1 tablespoon red wine vinegar 2 tablespoons extra virgin olive oil 1 teaspoon Dijon mustard Directions: Rinse farro under cold water. In a pot, bring water or broth and salt to a boil. Add farro, reduce heat, and simmer uncovered for 25-30 minutes, or until tender. Drain excess liquid and let cool. Meanwhile, season shrimp with salt and pepper. Heat olive oil in a skillet over medium-high heat and sauté shrimp for 2-3 minutes per side, until pink and opaque. Remove and let cool slightly. In a small bowl, whisk together lemon juice, red wine vinegar, extra virgin olive oil, Dijon mustard, and a pinch of salt and pepper. In a large bowl, combine cooled farro, arugula, cherry tomatoes, red onion, feta, and parsley. Add shrimp and drizzle with the dressing. Toss gently to combine and serve warm or chilled. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 390 kcal | Servings: 4 servings #shrimpandfarro #healthysalad #grainbowl #easyseafoodrecipes #arugulasalad #summermeals #pescatarian #mediterraneandiet #wholegrain #highproteinmeal #shrimprecipes #simplelunch #mealprepideas #freshflavors #grainbasedsalad #hearthealthy #fetaandshrimp #quickhealthymeals #diabeticfriendly #coolmeals Fresh, herby, and packed with flavor! This Shrimp and Farro Salad is a perfect light meal or meal prep star!

Spicy Miso Ramen with Shrimp Ingredients: - 4 cups vegetable broth - 2 tablespoons miso paste - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 200g shrimp, peeled and deveined - 200g ramen noodles - 2 green onions, sliced - 1 cup mushrooms, sliced - 1 tablespoon chili paste (adjust to taste) - 2 cloves garlic, minced - 1 teaspoon ginger, grated - Soft-boiled eggs (optional) - Nori sheets (optional) Preparation Steps: 1. In a large pot, heat the sesame oil over medium heat. 2. Add the minced garlic and grated ginger, sautéing until fragrant. 3. Stir in the miso paste and chili paste, cooking for another minute. 4. Pour in the vegetable broth and bring to a simmer. 5. Add the sliced mushrooms and cook for about 5 minutes. 6. In a separate pot, cook the ramen noodles according to package instructions, then drain. 7. Add the shrimp to the broth and cook until they turn pink, about 3-4 minutes. 8. Divide the cooked noodles into bowls and pour the spicy broth over them. 9. Top with sliced green onions, soft-boiled eggs, and nori sheets if using. Prep Time: 15 mins | Cooking Time: 20 mins | Total Time: 35 mins Calories: 400 kcal per serving | Servings: 2 servings Suggested Pairings: - Edamame - Seaweed salad - Gyoza #spicyramen #ramennoodles #shrimprecipes

Lemon Garlic Shrimp Pasta Zesty Lemon Garlic Shrimp Linguine with Fresh Parsley and Parmesan Ingredients: 8 oz linguine pasta 1 lb large shrimp, peeled and deveined 2 tablespoons olive oil 4 cloves garlic, minced 1/4 teaspoon red pepper flakes (optional) Zest of 1 lemon Juice of 1 lemon 1/4 cup dry white wine (or chicken broth) 3 tablespoons unsalted butter 1/4 cup chopped fresh parsley Salt and freshly ground black pepper, to taste Freshly grated Parmesan cheese, for serving Lemon wedges, for garnish Directions: Cook linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water. In a large skillet over medium heat, heat olive oil. Add shrimp in a single layer, season with salt and pepper, and cook for 1–2 minutes per side until pink and cooked through. Remove shrimp and set aside. In the same skillet, add garlic and red pepper flakes (if using). Sauté for 30 seconds until fragrant. Add lemon zest, lemon juice, and white wine. Bring to a simmer and cook for 2–3 minutes. Stir in butter and allow to melt completely. Return shrimp to the skillet along with the cooked linguine and toss everything together. Add reserved pasta water a tablespoon at a time to loosen the sauce, if needed. Finish with fresh parsley, Parmesan, and a final squeeze of lemon juice. Serve immediately with extra Parmesan and lemon wedges. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 450 kcal | Servings: 4 servings #shrimp #shrimpdinner #pastanight #easyrecipes #garlicshrimp #seafoodpasta #lemonshrimp #quickdinner #italianinspired #homemadefood #shrimpmeal #comfortfood #weeknightdinner #parmesan #freshparsley #lemonpasta #linguine #garlicbutter #shrimprecipes #simplemeals Bright, zesty, and loaded with flavor! This Lemon Garlic Shrimp Pasta is the perfect weeknight dinner. Quick, fresh, and totally satisfying

Looking for a delicious seafood dish to impress your guests? Garlic Butter Shrimp with Herbs Ingredients: - 1 lb large shrimp, peeled and deveined - 4 tbsp unsalted butter - 4 cloves garlic, minced - 1 tbsp fresh parsley, chopped - 1 tbsp fresh cilantro, chopped - 1 tbsp fresh lemon juice - Salt and pepper, to taste - Lemon wedges, for serving Preparation Steps: 1. In a large skillet, melt the butter over medium heat. 2. Add the minced garlic and sauté for 1-2 minutes until fragrant. 3. Increase the heat to medium-high and add the shrimp to the skillet. 4. Cook the shrimp for 2-3 minutes on each side until pink and opaque. 5. Stir in the chopped parsley, cilantro, lemon juice, salt, and pepper. 6. Cook for an additional minute, mixing well to coat the shrimp. 7. Remove from heat and serve immediately with lemon wedges. Prep Time: 10 mins | Cooking Time: 10 mins | Total Time: 20 mins Calories: 250 kcal per serving | Servings: 4 servings Suggested Pairings: - Serve over a bed of rice or alongside crusty bread to soak up the delicious sauce. - Pair with a fresh garden salad for a light meal. #shrimprecipe #seafoodlover #dinnerideas