Instructions

1. In a bowl, place slightly warm water - you'll need it a couple inches deep. Dip the spring rolls in the water, just enough to start to wilt - it may be a bit firm, but the water takes a minute to absorb and you don't want to saturate it too much otherwise it will be impossible to roll up.
2. Place the sheets on a wet cutting board. Divide the salad mix and shrimp between the wrappers, and roll up.
3. Mix the hoisin sauce, powdered peanut butter, rice wine vinegar and crushed red pepper for the dipping sauce. Serve with sauce and garnish with optional parsley or cilantro.

Instructions

1. Heat grill or skillet over medium high heat. Cook the shrimp about 2-3 minutes a side, depending on how big they are. Set aside. 
2. Slice the polenta into 4 slices. Each slice should be about an ounce. Grill or cook 2-3 minutes per side, or until heated through. 
3. Microwave the marinara sauce. Using a veggie peeler, peel the zucchini. Once the polenta is cooked, cook the zucchini for about a minute. 

Now lets plate! 

Place the zucchini on the bottom of the plate. Top with the polenta rounds, then pour the marinara sauce over the polenta. MIcrowave the garlic and butter. Toss the cooked shrimp in the garlic butter and toss in the crushed red pepper and parsley. Toss to coat. And put the shrimp on top. 

Instructions

1. Mix all the sauce ingredients and set aside.
2. Heat a skillet with 4 cups water, bring to a boil and blanch the broccoli rabe for one minute, then immediately place in an ice bath to stop the cooking process.
3. Heat a wok with a teaspoon of grapeseed oil. Season shrimp with salt and pepper. Cook the shrimp for about 3-4 minutes (depending on the size) then add in the lo mein noodles. Squeeze the broccoli rabe with paper towels to get rid of any excess moisture. Chop and add to wok.
4. Add sauce and cook for an additional minute.
5. Enjoy!

Instructions

1. In a bowl, mix the corn starch, salt and pepper and mix together. Toss the shrimp with the corn starch mixture until all the shrimp is coated. It's a super light coating, so don't worry if each shrimp isn't 100% coated - you'll be tossing it in the bang bang sauce, so no worries.

2. I cooked 1/2 a pound of shrimp at a time in the 1 tablespoon of oil. Heat oil over medium high heat. When you put the bottom of a wooden spoon in the pan - you should see bubbles forming around the spoon, which lets you know that the oil is hot enough to sear, not absorb and get soggy.

3. Cook about 2 minutes a side, then drain on a paper towel while you cook the second batch.

4. Mix the sweet chili sauce, mayo, yogurt together in a large bowl. When the shrimp are all cooked throw them all in the bang bang sauce, and using a spoon, toss to coat.

5. Mix the salad mix with the Asian dressing, and plate on a platter. Top with the bang bang shrimp and sprinkle with chopped cilantro and optional toasted sesame seeds.

Instructions

Prepare Pasta: Begin by cooking 2 cups of pasta according to the package instructions until it reaches al dente texture. Once cooked, drain the pasta and set it aside. This can be done ahead of time.

Toast Bread Crumbs: In a dry skillet over medium heat, add 1/4 cup of Italian-style bread crumbs. Toast them, stirring occasionally, until they turn golden brown and become fragrant. This process usually takes around 3-5 minutes. Once toasted, remove the breadcrumbs from the skillet and set them aside for later use as a garnish.

Cook Shrimp: In the same skillet used for toasting breadcrumbs, heat a bit of olive oil over medium-high heat. Add 8 ounces of peeled and deveined shrimp to the skillet. Season the shrimp with salt, pepper, and a pinch of crushed red pepper for a bit of heat. Cook the shrimp until they turn pink and opaque, usually around 2-3 minutes per side. Be careful not to overcook them, as they can become rubbery.

Add Garlic: Once the shrimp are cooked, add minced garlic to the skillet. Cook for about 30 seconds, stirring constantly, until the garlic becomes fragrant. Be careful not to burn the garlic.

Combine Ingredients: Lower the heat to medium-low and add 1 cup of jarred spaghetti sauce to the skillet. Stir well to combine all the ingredients. Allow the sauce to heat through for a few minutes, ensuring it coats the shrimp evenly.

Add Pasta: Once the sauce is heated through, add the cooked pasta to the skillet. Toss everything together until the pasta is well coated with the sauce and the shrimp are evenly distributed throughout.

Serve: Transfer the garlic shrimp pasta to serving plates or a large serving dish. Sprinkle the toasted bread crumbs over the top of the pasta for added texture and flavor. Finally, garnish with shaved Parmesan cheese for an extra savory touch.

Instructions

Mix the shrimp through cayenne pepper in a bowl. Melt one tablespoon butter and place the buns face down, until toasted. Divide the mixture between the buns. Melt the remaining butter, toss in the basil and pour over the rolls.

Instructions

1. Heat deep fryer to 350 degrees.
2. In one bowl add the flour, paprika, garlic powder, onion powder, salt and pepper. In another
bowl, whisk the buttermilk, egg and hot sauce together. Dip the shrimp into the wet batter,
then the flour mixture, back into the wet mixture and finally back the flour mixture.
3. The shrimp will be very tacky – not to worry! That will crisp up nicely.
4. Deep fry for 3-4 minutes. Drain and salt.
5. Build the taco! Each serving is 3 tacos. Place greens on the bottom of each tortilla, top with
the crispy shrimp and drizzle each with ranch dressing and buffalo sauce.
6. Enjoy!

Instructions

For the Sauce:

1 tablespoon Chick-fil-A sriracha sauce
2 tablespoons Greek yogurt

Prepare the Shrimp:

Season the shrimp with garlic powder, onion powder, and cayenne pepper.
Cook in a skillet over medium heat for 2–3 minutes per side until opaque and fully cooked.
Remove from heat, let cool slightly, then dice into small pieces.

Make the Carrot Slaw:

In a small bowl, toss the shredded carrot with rice wine vinegar and a pinch of sugar. Set aside.

Assemble the Filling:

In a bowl, mix the cooked white rice with whipped cottage cheese until combined.

Assemble the Cucumber Boats:

Fill each cucumber boat with the rice mixture, pressing gently to pack it in.
Add the diced shrimp on top.
Place a small amount of the carrot slaw over the shrimp.
Sprinkle with sesame seeds.

Make the Sauce:

In a small bowl, mix Chick-fil-A sriracha sauce with Greek yogurt until smooth.

Finish and Serve:

Drizzle the sauce over the cucumber boats.

Instructions

Prepare the Shrimp Mixture:

In a food processor, combine the shrimp, cornstarch, sesame oil, soy sauce, hoisin sauce, and garlic.
Pulse until the mixture forms a slightly chunky paste. (Alternatively, finely mince the shrimp and mix well with the other ingredients.)

Form the Shrimp Balls:

Using a small melon baller or spoon, scoop out portions of the shrimp mixture and roll them into balls.

Coat with Egg Roll Wrappers:

Spread a few strips of egg roll wrapper on a cutting board.
Place a shrimp ball on top, then layer more wrapper strips over it.
Gently press and roll to coat the shrimp ball evenly with the wrapper strips.

Air Fry the Shrimp Balls:

Preheat the air fryer to 360°F (182°C).
Lightly spray the air fryer basket with oil to prevent sticking.
Arrange the shrimp balls in a single layer in the basket, ensuring they don’t touch.
Air fry for 7-9 minutes, or until golden brown and crispy.

Serve & Enjoy:

Let the shrimp balls cool slightly before serving. Enjoy with your favorite dipping sauce, such as sweet chili sauce or soy sauce!

Instructions

1. In a bowl, mix the shrimp, garlic powder, onion powder, paprika, salt and pepper. Toss to coat.
2. Heat a skillet with avocado oil spray over medium heat. Cook the shrimp for 2-3 minutes per side, depending on how big your shrimp are.
3. While the shrimp cook, cook the pasta according to package instructions. Save 1/2 cup of pasta water. Drain pasta.
4. In the same pan, add the alfredo sauce, and up to 1/2 cup pasta water, depending on how thin you want your sauce. Toss in the pasta and stir in the peas. Place in a bowl, and top with cooked shrimp.
5. Garnish with fresh or dried parsley.