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

Shrimp and Zucchini Noodles Light Garlic Shrimp with Fresh Zucchini Noodles Ingredients: 1 lb (450g) shrimp, peeled and deveined 3 medium zucchinis, spiralized into noodles 2 tablespoons olive oil 4 cloves garlic, minced 1/2 teaspoon red pepper flakes (optional) 1 lemon, zested and juiced 1/4 cup fresh parsley, chopped Salt and pepper to taste Grated Parmesan cheese (optional, for garnish) Directions: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside. In the same skillet, add the remaining olive oil and garlic. Sauté for about 1 minute until fragrant. Add the zucchini noodles to the skillet, tossing gently. Cook for 2-3 minutes, until the noodles are tender but still slightly crisp. Return the shrimp to the skillet, add lemon zest and juice, red pepper flakes if using, and toss everything together to combine. Remove from heat and sprinkle with fresh parsley. Garnish with Parmesan if desired. Serve immediately. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 220 kcal | Servings: 4 servings #shrimprecipes #zucchininoodles #lowcarbrecipes #healthymeals #seafoodlover #quickdinner #lightmeals #glutenfree #paleorecipes #ketofriendly #easyweeknightmeal #freshingredients #garlicflavors #lemonzest #healthyanddelicious #summerrecipes #wholefoods #highprotein #lowcalorie #cleanrecipes Light, fresh, and full of flavor! Try this Garlic Shrimp with Zucchini Noodles for a quick and healthy dinner.

Shrimp and Pineapple Curry Tropical Shrimp and Pineapple Coconut Curry with a Spicy Twist Ingredients: 1 lb (450g) shrimp, peeled and deveined 1 cup fresh pineapple chunks 1 tablespoon vegetable oil 1 onion, finely chopped 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 1-2 tablespoons red curry paste (adjust to heat preference) 1 can (14 oz) coconut milk 1 tablespoon fish sauce 1 tablespoon brown sugar Juice of 1 lime 1/4 cup fresh cilantro, chopped Salt and pepper to taste Directions: Heat vegetable oil in a large skillet or wok over medium heat. Add onion, garlic, and ginger and sauté until softened and fragrant, about 3-4 minutes. Stir in the red curry paste and cook for 1 minute to release its aroma. Pour in the coconut milk, fish sauce, and brown sugar; stir well to combine. Bring to a simmer. Add pineapple chunks and cook for 5 minutes to let the flavors meld. Add shrimp to the curry and cook until they turn pink and opaque, about 4-5 minutes. Stir in lime juice and adjust seasoning with salt and pepper if needed. Remove from heat, garnish with chopped cilantro, and serve hot over steamed rice or noodles. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 320 kcal | Servings: 4 servings #shrimprecipes #pineapplecurry #tropicalcurry #coconutmilkcurry #seafoodrecipes #quickdinner #asiancuisine #currylove #spicyfoodlover #easyweeknightmeals #flavorfuldinner #sweetandspicy #comfortfood #freshingredients #healthymeals #seafoodcurry #homecooking #boldflavors #cilantrogarnish #limezest Dive into tropical flavors with this Shrimp and Pineapple Curry — creamy, spicy, and perfectly balanced!