If you have been following the blog for a while, you already know that Cilantro Lime Shrimp is one of our favorites! It’s easy to prepare and cooks up very quickly. I decided to upsize it with a larger castiron skillet and add zucchini!Read more
Simple Spiced Biscotti inspired by a recipe from “Mama Bruno”
I’ve never met Mama Bruno, but when “Husband” brought me one of these biscotti home from work to try, I could tell by the tone of his voice that I was going to love her recipe. I was lucky enough to get a copy of it and permission to share my version of it here! I’ve made some minor changes to her recipe, mainly just to use up some ingredients that have been hanging around the kitchen. I sent my modified biscotti with him and received a stamp of approval. Her version is made with almonds, but I really love my modified version with pistachios. I’ve made it with all pistachios and with half almonds and half pistachios. Both were amazing!Read more
Did you see my post on Instagram with my version of copycat Panera Soufflés? I had a sort of breakfast tradition with my niece where I’d pop by and drop off breakfast for her (usually a Panera Soufflé) but during the early days/months of the pandemic, we could not find them in town. I decided I would make my own. They were so good and I was able to continue my tradition of having a super fast (socially distanced) breakfast break with my niece before work. It’s a new week so I made a new batch for tomorrow morning.Read more
I’ve been told several times to try a grain bowl from Panera. I like Panera for lattes, breakfast soufflés, and pastries, but lunch? No thank you. But I was intrigued by the Mediterranean grain bowl. I haven’t had one yet, but I did some searching on Pinterest. I saw a grain bowl with blueberries and quinoa that looked amazing so I looked in my fridge and threw everything I had (well, not everything) in a bowl and voilà, a “grain bowl” was born!Read more
Did I mention I LOVE food novels? One of my favorite series is the Magical Bakery Mysteries by Bailey Cates Cattrell. The main character, Katie, moves to Savannah to open a bakery with her aunt and uncle. She notices her aunt putting mysterious ingredients into her recipes and whispering over them. Katie discovers her aunt is magically enhancing the pastries! She discovers her aunt is a witch, and she is too! They form a book club where they meet in the bakery after work with their fellow witches and practice spells. I promise you’ll love reading about the special herbs she and her aunt add to the recipes to help their customers, and you’ll wish the Honeybee Bakery was right around the corner!Read more
It’s about time I posted my tried-&-true Sweet & Spicy Salmon Sunday Glaze Recipe! I’m posting this on Friday so you can pick up some nice thick salmon, sriracha and/or gochujang, sesame oil, and soy sauce for this weekend!
For my very first attempt at cooking salmon, I used this recipe I saw Chef Michael Salmon… um SYMON, Chef Michael Symon make on The Chew. I sooo loved and miss The Chew. Anyhoo, either he suggested using hot Chinese mustard and honey on the episode, or somewhere on The Chew is a recipe where he or someones else used hot Chinese mustard. (or I made it up?)Read more
If you love shrimp and especially love shrimp with a little pizazz, you will add this to your weekly rotation! I made it once and my husband has requested it once a week since. My go to shrimp recipes are shrimp fajita and shrimp scampi, but this one is our new favorite. It serves up best the night of, but packs up for a dinner work shift meal just fine. I get a little heavy handed with the panko, because who doesn’t love a crunchy topping?! I have served it over crusty toasted bread, over rice and alone – no matter what I serve it with, it’s a winner.Jump to Recipe
Cilantro Lime Shrimp Skillet with a Kick of Jalapeno!
Cilantro Lime Shrimp Skillet
- cast iron pan or heavy oven-safe pan, or a sheet pan with sides will work
- 1 lb Medium to large shrimp Raw, cleaned.
- 1 Whole lime & the zest I use this microplane zester. Lemon or orange zest is also delicious!
- 1 tbsp Olive oil Plus a little to oil the pan. I have crushed red pepper infused olive oil.
- 2½ tbsp Butter Melted, or use additional olive oil.
- ½ cup Panko
- 2 Jalapeños
- 1 bunch Cilantro Don't like Cilantro? Use Parsley or scallions.
- 1 clove Garlic
- Preheat the oven to 475°.
- Zest the lime and slice in half. Slice one lime half into six wedges. *Reserve four wedges for garnish.
- Peel, crus, and finely dice the garlic.
- Wash and dry the jalapeños and slice into thin rounds.
- Wash, pat dry, and coarsely chop the cilantro. You should have about 1/3 cup. *Reserve 1 tbsp for garnish.
- To a medium bowl add the cleaned, dry shrimp.
- Add garlic, ½ of the lime zest and ½ the cilantro to the shrimp.
- Add 1 tbsp olive oil and ½ tbsp melted butter to the bowl with the shrimp.
- Squeeze juice from the lime half plus two wedges over the shrimp, mix and allow it to marinate for a few minutes while you prepare the pan and topping.
Prepare the Panko Topping for Baking on the Shrimp. (Scroll down for instructions for serving leftover)
- Add the panko, 2 tbsp melted butter, cilantro, and remaining lime zest to a bowl and stir. Add salt and pepper to taste.
Prepare the Skillet
- Lightly oil the bottom of a cast-iron skillet and line with jalapeno slices. I use a #8 Cast Iron Skillet.
- Place the shrimp in a flat, single layer on top of the jalapenos, and pour the marinade over the top. (Overcrowding the pan will cause them to be a little soggy, but still delicious!)
- Spoon panko topping over the shrimp and add a drizzle of olive oil over the top. (If you are serving a portion of the dish as leftovers, set aside some of the panko topping.)
- Bake the shrimp skillet in the preheated 475° oven for seven to ten minutes, or until shrimp are pink. If you're not sure, remove one and cut it in half after seven minutes. If it is cooked, it will be pink and slightly white in the center.
To Prepare Panko Topping to Serve Leftover
- Brown panko and butter in a skillet over medium-high heat until lightly toasted. Mix in the cilantro and zest and set aside. When cool, place toppings in zip-top or small containers to top the shrimp later!
I love cilantro and I love shrimp. A local restaurant chain serves a cilantro shrimp dish and I had been craving it, HARD! I searched the web for recipes and adapted my recipe from this amazing blog, Gimme Some Oven. It’s certainly delicious too. I like the little kick of spice I get with the jalapeno!I hope you try this one pan dinner! *As an Amazon Associate I earn from qualifying purchases. Support your favorite food bloggers by rating or liking our recipes, or start your Amazon shopping from a link on a food blog. The blogger receives a small commission, at NO cost to you.
Eating on a budget and turning one meal into two can be delicious!
Last night we had sriracha-glazed salmon for dinner that I baked in the oven. (#SalmonSunday) We ended up with about 7 ounces leftover, so I put it in a baggie in the fridge for salmon cakes for tonight! I use a similar recipe to my grans tuna cakes and they are simple, crispy and delicious!
If you are a fan of spicy lamb and crunchy toasted pita bread, you’ll love these Arayes. I often make these with whatever I have in the kitchen. If I’m lucky I have fresh herbs like mint, parsley, or cilantro to mix in. I’ve made them a few times this past year and each time they’re a little different. These arayes are a great way to introduce new spices like sumac and za’atar into your spice cabinet!Read more
This is a quick post in response to all the requests for the recipe in the Coffee Laughs & Giggles Facebook group I belong to. I posted “Husbands” birthday cake last night and within minutes I had recipe requests. I’ve never had so many recipe requests!
It’s Holiday Cookie Swap Contest time!Read more
I’m looking for all of my competitive friends for a fun little holiday cookie swap contest! I’d love to get 10-20 recipes!Read more