Well, the holidays are over, and it’s time to lock back into a routine. For me, that means finding recipes I can make that taste great but don’t take too much time in the kitchen. This dish absolutely fits the bill! With just a handful of ingredients and minimal prep time, it’s perfect for those busy evenings when you still want something delicious and homemade.

Trust me, once you make this, you’ll want to keep this popular stir-fried noodle dish handy for quick weeknight meals.

This noodle dish is inspired by the perfect version of Shrimp Pad Thai I found in a local restaurant. Sometimes I have a hard time finding somewhere that makes Thai food just the way I like it. So, what does a food blogger do? Take it into my own kitchen and create the perfect version to have at home anytime! This way, I can enjoy the same incredible flavors without needing to leave the house.

Ingredients Needed for Pad Thai with Shrimp

The ingredients for Pad Thai are pretty simple, with a few interesting ingredients for the sauce and garnish. You’ll find the list easy to put together, and the dish comes together quickly. Here’s what you need for this Thai recipe:

Pad Thai Ingredients

• Pad Thai Rice noodles (these are a kind of flat rice noodles)
• Vegetable oil
• Shrimp, deveined
• Butter
• Large eggs

Pad Thai Sauce

• Water
• Brown sugar
• Lime juice
• Peanut butter
• Fish sauce
• Soy sauce
• Chili Sauce

Garnish Ingredients

• Fresh cilantro, chopped
• Chopped peanuts
• 1 lime, cut into wedges

Be sure to review the recipe card at the bottom of the post for detailed ingredients and directions!

How to make Shrimp Pad Thai

You can make this stir fry recipe in just a few easy steps! Here’s how to do it:

1. Bring 4-5 quarts of water to boil in a large saucepan. Add noodles and boil for 4-5 minutes. Drain and rinse the noodles under cold water and set them aside.
2. While the noodles cook, heat the sauce ingredients (water, brown sugar, lime juice, peanut butter, fish sauce, soy sauce, and chili sauce) in a small saucepan, stirring occasionally, until the sugar fully dissolves and the peanut butter is fully incorporated. This should take about 2-3 minutes.
3. Add a few tablespoons of oil to a large skillet or wok. Add your shrimp and cook for 2-3 minutes over medium-high heat, tossing to cook them evenly.
4. Remove the shrimp from the skillet. Add the butter and let it melt, then add your eggs. Scramble until fully cooked.
5. Reduce the heat under the skillet to low. Add the sauce, noodles, and shrimp to the eggs, then toss until well combined.
6. Garnish with chopped cilantro, peanuts, and lime wedges. Serve and enjoy!

Recipe Additions

• Many versions of Pad Thai include fresh bean sprouts, blanched broccoli and green onions or scallions as well. Feel free to include them as you stir fry!
• You can use palm sugar instead of brown sugar. 
• Don’t like fish sauce? You can use oyster sauce or equal parts vinegar and soy sauce instead. 

FAQs

Where do I find things like fish sauce?

You can find rice noodles, fish sauce, and soy sauce in the Asian or International Aisle of your regular grocery store, or you can check out international or Asian grocery stores.

Can I use frozen shrimp for Shrimp Pad Thai?

Yes, you can use frozen shrimp. Just make sure it is thawed properly before using it so you don’t add excess moisture to the dish.

Can I make this with another protein?

Substitute chicken pieces instead of shrimp for Chicken Pad Thai, or use tofu and omit the fish sauce for a vegetarian Pad Thai!

Why aren’t you using tamarind paste?

Tamarind paste is hard to find in some places, so I’m using a combination of brown sugar and lime juice in the sauce as a substitute. Feel free to use it if you like it and can find it easily!

How can I make this dish more spicy?

If you like your Thai more spicy, you can add more chili paste to the sauce, or you can add some crushed red pepper flakes.

How do I store leftover Shrimp Pad Thai?

Transfer any leftovers to an airtight container and store them in the fridge for 3-4 days. Reheat in a skillet with a little oil, tossing until warmed through!

Can I make this dish ahead of time?

Shrimp Pad Thai tastes best when made fresh, so while you can prep some of your ingredients ahead of time, I recommend making and serving it right away.

More Shrimp Recipes

If you enjoy eating shrimp for dinner, here are some easy recipes you should try next time:

• This Shrimp Noodle Bowl features grilled shrimp, tender rice noodles, and ginger in a lemon curry sauce. It’s delicious, refreshing, and perfect for lunch or a light dinner! The bright flavors come together effortlessly, making it a delightful meal that feels both healthy and satisfying.
• This creamy Shrimp with Mushrooms and Peas is an easy one-pot meal that’s comforting and hearty. The sauce begins with a rich seafood stock, seasoned with spices, and everything is topped with a generous sprinkle of cheese, adding a luxurious touch.
• These copycat Bonefish Grill Bang Bang Shrimp are made with crispy shrimp tossed in a creamy, sweet, and spicy sauce that’s simply irresistible. They make the perfect appetizer for any night, whether you’re hosting a gathering or enjoying a cozy evening at home.
• You’ll love these Spicy Tequila Shrimp Tacos, served with a side of flavorful Mexican rice and a tangy cilantro lime cream. Bursting with vibrant flavors, they’re so easy to make, making them a fantastic option for dinner anytime you’re craving Mexican food!

What is your favorite way to eat shrimp? And let us know how you enjoyed this dish in the comments below!

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Shrimp Pad Thai

Shrimp Pad Thai is a favorite dinner of many! With shrimp, rice noodles, and the perfect blend of sweet, savory, and tangy flavors, it's always a satisfying dish.

Course Main Course

Cuisine Thai

Keyword Shrimp Pad Thai

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 563kcal

Ingredients

• 8 ounces Pad Thai rice noodles
• 2 tablespoons vegetable oil
• 1 pound shrimp deveined
• 1 tablespoon butter
• 2 eggs lightly beaten

Sauce:

• 1/2 cup water
• 1/4 cup brown sugar
• 2 tablespoons lime juice
• 1/4 cup creamy peanut butter
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1/4 teaspoon chili sauce*

Garnish

• 1/4 cup fresh cilantro chopped
• 1/3 chopped peanuts
• 1 lime cut into wedges

Instructions

• Bring 4-5 quarts of water to a boil. Add noodles and boil for 4-5 minutes. Drain and rinse under cold water. Set aside.
• While noodles cook, in a small saucepan heat the 7 ingredients for the sauce until the sugar has dissolved and peanut butter is fully incorporated, about 2-3 minutes.
• Add oil to a large skillet. Then add shrimp and cook for 2-3 minutes.
• Remove shrimp from skillet and melt 1 tablespoon butter. Add eggs then scramble until cooked.
• Reduce heat to low, add sauce, noodles, and shrimp. Toss until well mixed.
• Garnish with cilantro, peanuts, and lime wedges.

Notes

*You can add more chili sauce if you like a little more spice.

Nutrition

Serving: 1serving | Calories: 563kcal | Carbohydrates: 68g | Protein: 33g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 265mg | Sodium: 1915mg | Potassium: 552mg | Fiber: 2g | Sugar: 16g | Vitamin A: 208IU | Vitamin C: 8mg | Calcium: 135mg | Iron: 2mg

This post was originally published December 1, 2016. It has been updated in format and with photos on January 9, 2025.

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If you’re looking for a quick and easy meal you can prepare after running around all day, this fresh parmesan crusted tilapia recipe is the one for you! There are only a few simple ingredients and it couldn’t be much easier, making this a perfect recipe to try if it’s your first time making tilapia.

Tilapia is one of those fish that’s super versatile! You can grill it, bake it, bread it, season it, fry it, and even steam it! It’s a fish with a very mild flavor, so it’s easy to add a variety of different flavorings and toppings. We will keep it simple today, with just a handful of fresh ingredients and a quick bake in the oven.

Recipe Notes

• Any white fish will do. I prefer using fresh tilapia fillets for this recipe, but some alternatives are flounder, rainbow trout, sea bass, cod, or even catfish.
• Feel free to use just one of the herbs, or customize the recipe by using others to your liking. 

Ingredients Needed for Parmesan Tilapia

Gather together the following ingredients for this easy dinner recipe:

• Tilapia fillets- fresh filets are best, but you can use frozen ones and thaw them.
• Olive oil
• Lemon juice- fresh is best, but you can use the bottled stuff.
• Parmesan cheese- use grated cheese, not the powdered kind in the can.
• Fresh dill, chopped
• Fresh parsley, chopped
• Lemon slices or lemon wedges for serving, optional

Check out the recipe card below for the exact amounts you’ll need.

How to make Parmesan Tilapia with Herbs

This recipe is so easy you almost don’t need a recipe!

1. First, preheat the oven to 400 degrees F and prepare a baking sheet by lining it with a piece of parchment paper.
2. Next, combine the olive oil and lemon juice in one dredging dish or shallow bowl and the Parmesan cheese mixture with fresh herbs in another.
3. Dredge each fish fillet in the olive oil/lemon juice, covering both sides. Then dredge the tilapia filets in the Parmesan mixture. Pat any remaining cheese mixture onto the fish.
4. Place fillets on the baking sheet in a single layer, then bake for 11-13 minutes in the preheated oven until the fish is opaque at its thickest part.

Serve and enjoy!

FAQs

What goes well with Parmesan Tilapia?

Serve this easy recipe with a light and fresh veggie, like Mexican Corn Salad or Moroccan Carrots. Or serve it with some salad and fresh bread. I particularly recommend this Stone Fruit and Radish Salad.

Can I use dried herbs instead of fresh herbs in this tilapia recipe?

Yes, you can. Dried herbs are much more potent than fresh herbs, so you’ll only need a pinch of each. The ratio for dried herbs is 1 teaspoon per tablespoon of fresh herbs.

Can I double this recipe?

Yes, this recipe is for 2 filets, so if you are feeding more people, it’s a good idea to double or triple the recipe to feed the whole family.

How do I store leftover Parmesan Tilapia?

Let your fish cool to room temperature, then store it in an airtight container in the fridge. Cooked fish will last 3-4 days when stored properly in the refrigerator.

Can I freeze cooked Tilapia?

Yes! For best quality, freeze cooked fish for up to 3 months in an airtight container or wrapped in aluminum foil. Thaw overnight in the fridge before reheating.

Need More Fish Recipes?

These are some of my favorite fish recipes for an easy, delicious meal:

• These Beer Battered Fish Tacos are full of flavor, especially when topped with a delightful homemade Avocado Corn Salsa!
• Salmon Capers and Dill: This Irish dish consists of salmon with briny capers & fresh dill and has quickly become one of my family’s favorite meals!
• Indulge in a restaurant quality meal with this Pecan Crusted Snapper with Sweet Potato Puree. It’s a lovely meal for a special occasion.
• Another family favorite is Salmon with Figs, Bacon, and Pistachios. Fresh salmon is smothered in a scrumptious fig spread and topped with chopped nuts for a delightful dinner!

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Parmesan Herb Tilapia

Parmesan Tilapia with some olive oil, fresh herbs, and freshly grated cheese is an easy low-carb dinner that's ready in 20 minutes for a tasty weeknight meal.

Course Main Course

Cuisine American

Keyword Parmesan Tilapia

Prep Time 7 minutes minutes

Cook Time 13 minutes minutes

Total Time 20 minutes minutes

Servings 2 servings

Calories 306kcal

Ingredients

• 2 Tilapia fillets See note.
• 1 1/2 tablespoons olive oil
• 1 teaspoon lemon juice
• 1/4 cup Parmesan cheese
• 1 teaspoon freshly chopped dill See note.
• 1 teaspoon freshly chopped parsley
• lemon wedges for serving if desired

Instructions

• Preheat oven to 400°F and prepare a baking sheet by lining it with a piece of parchment.
• Combine olive oil and lemon juice in one dredging dish and the Parmesan and herbs in another.
• Dredge each fish fillet in the olive oil/lemon juice on both sides and then in Parmesan herb mix. Pat any remaining remaining cheese mixture onto the fish.
• Bake for 11-13 minutes until opaque at thickest part.

Notes

• Any white fish will do.
• Feel free to use just one of the herbs, or use others to your liking. 

Nutrition

Serving: 1serving | Calories: 306kcal | Carbohydrates: 1g | Protein: 39g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 289mg | Potassium: 528mg | Fiber: 0.01g | Sugar: 0.2g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 165mg | Iron: 1mg

This post was originally published April 12, 2018, and has been updated in format and with pictures on June 27, 2024.

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That was actually my sister in laws reaction (said in a loving joking way of course). Especially since her husband’s favorite meal I’ve ever cooked is this one. But this Seafood Pot Pie might be my favorite! No I am not just saying that because it’s my new recipe I am saying it because it’s the truth.

Who doesn’t love the classic chicken pot pie, or a beef pot pie? I mean I even made a turkey pot pie soup. And don’t even get me started on my different versions of shepherd’s pie. haha I know I may be a little crazy.

There are a few dishes out there that I have to remake because I love the restaurant version so much. Like this dish,  this soup, and this mac and cheese. And at Stinky’s Fish Camp (what a name right?) they had this Crawfish Pie that was the best meal of my whole beach trip. So I knew I had to remake it stat!

Now since it’s not crawfish season I decided to switch it out for some shrimp and crab meat. And to be honest it might be even better.

With winter coming to an end…Okay maybe it has come to an end already – I mean it is 76 degrees outside right now. Maybe if we were still in Indy it would be more fitting right now. But I don’t care because I just love pot pie that much.

So if you need to – pin it or print it out for colder days. Or join the Hall family and eat it at anytime of the year!

There are a few things you need to know about this recipe. A few people in the food world do not believe cheese and seafood should go together. I am obviously not one of those people. And it’s very rich and filling so be forewarned you might go into a food coma after eating a slice. Enjoy!

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Seafood Pot Pie

Ingredients

• 2 Pie crusts
• 3 tablespoons butter
• 1 pound shrimp shelled, deveined and cut into bite size pieces
• 8 oz. crab meat
• 1/2 medium onion chopped (about 1/2 cup)
• 1/3 cup chopped celery
• 1 red bell pepper chopped (about 2/3 cup)
• 1 1/2 tablespoons flour
• 1 1/2 cups seafood stock
• 1/2 teaspoon old bay
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 cup shredded Monterey Jack cheese
• 1 1/2 cups heavy cream

Instructions

• Heat oven to 425 degrees.
• Prepare pie crusts according to package directions.*
• Melt the butter in a large saute pan over medium heat. Add shrimp and saute 1 minute per side. Remove shrimp from pan and set aside.
• Add the onion, celery, and bell pepper. Cook for 8-10 minutes until the onions are translucent. Add the flour and cook over low heat for 1 more minute, stirring occasionally.
• Pour the stock into the pan. Add the 4 seasonings. Bring to a simmer, stirring occasionally for about 15 minutes.
• Add the shrimp back in. Stir in crab, cheese, and heavy cream. Cook for 5 minutes, until a gravy like texture forms.
• Pour mixture into the pie dish. Cover with top pie crust. Bake according to pie crust instructions - if the crust begins to brown cover with strips of foil.

Notes

*I highly recommend blind baking your pie crust for about 10 minutes, this helps for the bottom not to become soggy.

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This is a sponsored post written by me on behalf of Dalmatia Spreads ! All opinions and text are 100% mine. Thanks so much for supporting the brands that support Hall Nesting!

I can’t believe all of those years I claimed I didn’t like figs mainly because of fig newtons (even though I don’t even remember having one). But the first time I was really introduced to figs was up in Indy with this recipe. Because of that recipe I became a little obsessed with figs.

I make this appetizer at almost every party and have this sandwich more times than I should probably admit. Then I came into the dilemma what do I do when figs are out of season? Then Dalmatia Spreads entered the picture. I am not joking when I say  it changed my world. You can have it on some crackers with cheese, put it in drinks, and yes put it on salmon!

When we went to the beach a few months ago I made this same dish with snapper and pecans. But since I already have a snapper and pecans dish I knew it needed a little more pizzazz. First I wanted to choose a fish that’s more readily available (ie you don’t see a lot of snapper in the grocery stores in December). And since I already knew pistachios and figs go well together in true food blogger fashion we added some bacon!  This recipe can serve up to 5 people depending on the sizes of the fillets or as few as 3 if you want more spread on your salmon.

As if I didn’t love this fig spread enough I was fortunate to try a few more samples of their other products and it got my wheels spinning of what I could do with them! I see lots of sour cherry spread, quince spread and even some red pepper spread in my future.

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Salmon with Figs, Bacon and Pistachios

Ingredients

• 3-5 * salmon fillets
• 5 strips bacon
• 1/4 cup diced onion
• 4 oz Dalmatia fig spread
• 1/4 cup white wine
• 1/4 cup pistachios shelled and chopped

Instructions

• Preheat oven to 350 degrees.
• Fry bacon.
• Remove bacon from pan and set aside. Drain pan. Add onions to pan and sauté for 2 minutes. While cooking, crumble bacon.
• Pour wine into pan to deglaze. Add fig spread, bacon and pistachios. Cook for 4 minutes over medium low heat.
• Season salmon fillets with salt and pepper. Cover fish with fig mix.
• Bake for 20-25 minutes, until fully cooked through.

Notes

*Recipe can be adjusted up to 5 fillets of salmon depending on how much topping you want on each piece.

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I feel sometimes you can easily mess up a salad. Like if you dump too much cheese in it are you going to pick out each crumb? And then there’s the dressing. I know you have all had that time where you squeeze the dressing bottle a little too much and you end up with an overly damp salad. Not that I speak from experience or anything (wink wink).

You see most food bloggers have a food bucket list which are things we want to master – like fried chicken, biscuits from scratch, pimento cheese – you get the point. Well I also have a whole other notebook that is called my “To Cook” book. These include dishes I have had at restaurants, seen on TV, etc.

This Salmon Panzanella Salad has been in that notebook for some time – about 4 years to be exact. The first time I had it was at a restaurant up in Indy. And I couldn’t get it out of my mind FOREVER (said in my Sandlot voice).

Now I put this in the recipe notes but the original recipe came with a creamy balsamic vinaigrette dressing. But a few months back when my mama and I were traveling home from Fairhope we stopped at a little farm. I picked up some Creamy Vidalia Onion Dressing and it hit me this would be even better with this salad. Now if I can just figure out the perfect way to make the dressing from scratch….I’ll keep you updated on the progress.

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Salmon Panzanella Salad

Ingredients

• 4 salmon fillets
• 1 1/2 cups cubed sourdough bread
• 2 tablespoons olive oil
• 1/8 teaspoon garlic powder
• 6 ounces mixed greens
• 5 tablespoons finely diced red onion
• 1 cup cherry tomatoes halved
• 1 can cannellini beans rinsed and drained
• 4 ounces crumbled goat cheese
• 1/3 cup Creamy Vidalia Onion Dressing*

Instructions

• Preheat oven to 450 degrees.
• Place salmon skin side down on baking sheet. Bake 13-16 minutes or until flaky and cooked through.
• While salmon is cooking, toss the bread, olive oil and garlic powder in bowl. Then place on another baking sheet.
• Once salmon is done, put oven on broil. Broil bread cubes until golden brown. Let them cool.
• In a large bowl, combine the mixed greens, red onion, tomatoes, beans, and goat cheese. Add bread croutons and pour dressing over salad. Toss to combine.
• Remove skin from salmon and place on top of salad then serve.

Notes

*If you cannot find this dressing at the grocery store, the original recipe uses Creamy Balsamic Vinaigrette

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I didn’t workout today because I was too tired. I didn’t do the load of laundry because I had to much work to do. I meant to post this Pecan Crusted Snapper with Sweet Potato Puree recipe last week and literally forgot. Are you ever like this?

So let’s start new! Like I just chopped off 7 inches of my hair new (ie really I just did this). So even though August is halfway over. It’s time for a new chapter. I mean even the kids are starting Mother’s Day Out in just a few weeks. And as excited as I am to be able to work more I am a little beside myself that it’s happening so soon.

I promise I’ve been making a bunch of new recipes like a Honey Mustard Dressing, Apple Chips, a new fall salad, Honey Mustard Brussels Sprouts, a Slow Cooker Mexican Lasagna…okay you get the point. So you have a lot to look forward to on the blog – now if I could put pen to paper fingers to keyboard then maybe you’ll actually get to enjoy these dishes with me.

The first time I had this dish was when we went to the beach last year with my family. It was hands down the best meal I had while we were there. Everyone else had dishes that were a little lackluster. Sometimes John lets me order for both of us just for that reason. So I basically get to try the dishes I want while he ends up liking it 99% of the time. I call that a win win.

I even brought back some snapper from that trip so I could remake it once we got home. But after I ran out of snapper I forgot about it. Fast forward to this year when we took a mother daughter beach trip and brought back twice the amount of snapper and remake the restaurant dish I enjoyed a few years ago.  Do you have a favorite restaurant meal you’ve remade?

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Pecan Crusted Snapper with Sweet Potato Puree

Ingredients

Pecan Crusted Snapper

• 2 pounds of Red Snapper
• 1 1/3 cup pecan halves
• 2 tablespoons brown sugar
• 1/3 cup breadcrumbs
• 1 tablespoon fresh tarragon
• 1 egg
• 2 tablespoons whole milk

Sweet Potato Puree

• 2 cooked Sweet potatoes skins removed*
• 2 tablespoons melted butter
• 3 tablespoons heavy cream
• 1/4 teaspoon smoked paprika

Instructions

• Preheat oven to 400 degrees.
• Line a baking sheet with parchment paper and set aside.
• In a food processor combine the pecans, brown sugar, breadcrumbs and tarragon. Pulse until a fine breading has formed.
• Place this mixture in a breading dish and then combine egg and milk into a separate breading dish.
• Coat a fillet in the egg mixture on both sides then coat in the pecan mixture on both sides. Repeat with remaining fillets.
• Place each coated filet on prepared sheet.
• Bake for 15-18 minutes, until fish is cooked through.
• While the fish is cooking, place sweet potatoes, butter, heavy cream and paprika into a food processor and blend until smooth.
• Place a large spoonful on plate and once fish is cooked through place on top of puree.

Notes

*To quickly cook sweet potatoes prick holes all over and place in microwave on potato setting. After they have cooled carefully remove and put into the food processor.
**If you plan to substitute another fish or use this recipe for a chicken breast you will have to adjust the cooking times.

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I can’t believe I have now been blogging for 5 years. I was planning on celebrating with some kind of birthday cake like most do and some do a giveaway which I did…it’s still going on if you haven’t checked it out yet. And I definitely thought about sharing  a new cheese dip since umm hello it is me. So I went with what I had planned for next week because these past 2 weeks have been a roller coaster.

John Grayson fell down last week and got a concussion. After 2 doctor visits, 2 ER visits and 1 CT scan later our sweet little boy is ok. But when you have a kid who really can’t communicate yet it’s very scary.  And the icing on the cake is I’ve been sick for over a week so beyond taking care of the kids and trying to get better myself I didn’t really care about anything else.

But then I remembered how much I love birthdays. I started blogging as a journal for my newlywed life. I would occasionally post my weekly  dinner menus. Then, a few sorority sisters asked me to post some of the recipes. A couple months later it became a food and family blog. So here we are 3 moves, 3 dogs, and 2 babies later.

So let’s celebrate with a nice glass of Pinot Grigiro and this Creamy Shrimp with Mushrooms and Peas. The best part is this is a one pot meal! Well you have a baking sheet for the biscuits and a plate to put the cooked shrimp on but I don’t think that counts right? And I also know most chefs think it’s an abomination of having seafood and cheese together. But I don’t care because it’s not their birthday. The sauce is seafood stock base and seasoned with some spices and finished off with a cheese sprinkle. I like to think of this dish being very similar to Chicken a la King.

This is a perfect weeknight dish that the whole family will love. I know mine sure does.

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Creamy Shrimp with Mushrooms and Peas

Ingredients

• 1/4 cup unsalted butter
• 1 pound peeled and deveined shrimp uncooked
• 1 tablespoon olive oil
• 8 ounces sliced white mushrooms
• 3/4 cup frozen peas
• 8 ounces seafood stock
• 1/8 teaspoon onion powder
• 1/8 teaspoon garlic salt
• 1 cup heavy cream
• 2 tablespoon Penzey's Brady Street Cheese Sprinkle can substitute grated Parmesan
• Biscuits* cooked

Instructions

• In a large skillet melt 1/4 cup butter. Turn heat to medium high and add shrimp. Saute until they begin to turn pink (about 3-4 minutes). Be careful not to overcook since they will go back into the sauce later.
• Remove shrimp with slotted spoon to a plate and set aside.
• Add olive oil and then add the mushrooms and peas to skillet. Saute 4-5 minutes.
• Add the seafood stock to deglaze the pan. Then add onion powder and garlic salt. Cook over medium heat until liquid is reduced by half, about 10 minutes.
• Add the cream and cheese and cook for about 5 minutes.
• Add shrimp and cook until they are heated through. Serve over biscuits.

Notes

*I use Grands Flaky Biscuits but homemade biscuits will work too.

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Second trimester is here and in just a few weeks we find out the gender of this baby – either Thomas Graham or Amelia May!

Now some people nest in their third trimester while I nest all 9 months. Like right now I want to go organize my pantry – even though I organized it like 4 weeks ago. And recently I had a garage sale where quite a few people said it was the most organized one they have ever been to…is that because of pregnancy or my obsessive compulsiveness? Probably both.

So how did it get to be April already? That means it’s time for spring dishes like pasta primavera, some paella with seasonal vegetables now that the farmers market is starting back up, and lake time with the fam!

If you didn’t know I love remaking dishes that I have at restaurants. Whether it be Olive Garden’s Zuppa Toscana, Macaroni Grill’s Mushroom Ravioli or this Bang Bang Shrimp from Bonefish Grill.

It all started when I got this amazing Krups Fryer for Christmas that John and I have used many times on fries. It got me to thinking though that I hadn’t really used it on anything else. I can’t tell you the last time I went to Bonefish Grill, but you know you have a good meal when years later you remember what you ordered. It was these shrimp and the Imperial Longfin.

Now either I have a really good memory (okay I kinda do) and/or the meal was worth remembering. I love foods that are a mixture of sweet and spicy and that is exactly what this is. Now for those of you who don’t like spice – my mama being one of them even liked it so it’s not overdone I promise but not too sweet either.

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Bonefish Grill's Bang Bang Shrimp

Ingredients

• 1 cup flour
• 2 teaspoons onion powder
• 2 teaspoons garlic salt
• 1 teaspoon black pepper
• 1 egg
• 1 cup whole milk
• 1 cup panko bread crumbs
• 1 pound shelled and deveined shrimp
• Green onions diced for garnish

Sauce

• 1/3 cup mayo
• 2 tablespoons chili garlic sauce
• 1 1/2 tablespoons honey
• 2 teaspoons rice vinegar

Instructions

• Mix all the ingredients of the sauce together and set aside.
• Heat vegetable oil in fryer to 350 degrees. If using a large skillet heat to medium high heat with 1-2 inches covering pan.
• Set up three breading stations. Combine the flour, onion powder, garlic salt and black pepper in one dish. In another whisk together egg and milk. In last dish have your panko bread crumbs.
• Dredge your shrimp in the flour mixture, followed by the wet mixture and last the panko mixture.
• Working in batches carefully add shrimp to fryer/skillet. Cook for 2-3 minutes or until golden brown.
• Remove from oil and drain on paper towel. Coat with sauce.

 Menu of the Week

Lamb with Baked Asparagus Fries

Bang Bang Shrimp

Baked Salmon Cakes with Arugula Salad

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I have declared this week Salmon Week – well at least it is on the blog.

Remember that I am the girl that used to hate seafood. Then I grew up (finally) and fell in love with seafood with the exception of salmon. Still despised it. Until I got married and one day fell in love with it.

With all that to say I am a true believe that taste buds change and I am praying that John Grayson will not be a picky eater as a kid like I was.

We had our last trip home last month before we move back in 27 days (for anyone keeping track). When we were there John’s mom made these awesome Oven Fried Salmon Cakes from the Well Fed 2 Paleo Cookbook she gave to me for Christmas last year. She also made some awesome Short Ribs that were not braised in beer so they were a little healthier that were from that cookbook as well.

These are a perfect substitution for salmon croquettes because the oven crisps them up enough so you don’t to fry them. So when Mama came up this month to visit we decided we needed to remake them.

Because I did not have some of the ingredients I chose not to make them paleo but you definitely can – check out the notes in the recipe if you choose to. I also decided to add some fresh herbs and switch up a few spices to make them better!!

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Baked Salmon Cakes

Ingredients

• 2 6 oz. cans wild caught pink or red salmon
• 1 medium size sweet potato cooked & mashed (about 1 cup)
• 2 eggs beaten
• 1/2 cup whole wheat flour*
• 1 1/2 tablespoons Old Bay seasoning
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon mustard powder
• 1/4 cup fresh chives finely diced
• 2 tablespoons fresh dill finely diced
• 1/2 teaspoon black pepper
• Zest from 1 lemon
• 2 tablespoons butter melted

Instructions

• Preheat oven to 425 degrees and cover baking sheet with parchment paper.
• Drain the liquid from the canned salmon. Put the salmon in a large bowl and comb your fingers through it to make sure no bones are in it. Add all of the ingredients except for the melted butter.
• Mix well and refrigerate for 15 minutes.
• Brush the parchment paper with some of the melted butter. Use an ice cream scoop to scoop out the salmon mixture. Flatten each patty with hand. Brush the top of each patty with remaining butter.
• Cook for 20 minutes.
• Remove from oven and flip the patties. Cook for another 10 minutes.

Notes

*You can substitute the whole wheat flour for all purpose flour
**To make the recipe paleo - use almond flour and ghee instead of butter

The post Baked Salmon Cakes appeared first on Easy Recipes From Home.

Fall also means all of my tv shows have started back…Castle, Sons of Anarchy, Person of Interest, DWTS and not to mention some new ones I am trying out Manhattan Love Story, Forever, How to Get Away with Murder. And before you judge me saying I watch too much TV – I already know this.

But I also do read, cook, clean, take care of a baby and 3 dogs, study for my HR Exam and get in a workout every day. So leave my addicting TV habits alone please.

Time is flying by. My baby started eating rice cereal this week, he slept through the night twice…cue the excited for a milestone face but fighting back the tears face as well because he is just growing up way too fast! And the countdown continues – 45 days until we move home!

Mexican is probably my favorite cuisine and every who knows me knows it. I mean if I ever decided to write a cookbook (probably not going to happen) I would devote an entire chapter to Mexican food.

And anytime we have Mexican in the Hall house we always have margaritas, guacamole, and white queso.

I know this recipe title is a little lengthy but how could I not tell you about every single ingredient that goes into making this dish perfect!

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Spicy Tequila Shrimp Tacos with Mexican Rice and Cilantro Lime Cream

Ingredients

• 1 pound shrimp
• Flour tortillas

Shrimp Marinade*

• 2 teaspoons cumin
• Juice of 1 lime
• 1 teaspoon Spanish paprika
• 1 1/2 teaspoon cayenne
• 1/4 cup tequila

Mexican Rice

• 2 cups cooked white rice
• 1 can diced tomatoes drained
• 1 cup white onion diced
• 1 garlic clove
• 1 jalapeno seeded and diced
• 1 teaspoon salt

Cilantro Lime Crema

• 1/3 cup cilantro chopped
• 1/2 cup sour cream
• Juice of half a lime
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder

Instructions

• Combine all the ingredients for the shrimp marinade with the shrimp in a large ziploc bag. ...Refrigerate for 30 minutes to an hour.
• While the shrimp is marinating, combine all the ingredients for the Cilantro Lime Crema and keep in the fridge until ready to use.
• Combine diced tomatoes, white onion, garlic clove, jalapeno and salt in a blender. Pulse and pour into a large sauce pan. Add the cooked rice and simmer on medium low for 15 minutes.
• Assemble tacos with shrimp, Mexican rice and a dollop of cilantro lime crema.

Notes

*The thing about this marinade is you can adjust the seasonings to the level of spice you want.

The post Spicy Tequila Shrimp Tacos with Mexican Rice and Cilantro Lime Sour Cream appeared first on Easy Recipes From Home.