Family Recipes! It’s Time for Granny’s Cripsy and Easy Tuna Cakes!
Many of my recipes are inspired by meals I remember having at my grandmother’s house, that my Mom made or recipes that have been handed down from generation to generation through my husband’s family. I’m excited to bring you a new page and category called “Family Recipes.” You’ll find recipes like these easy, crispy four-ingredient tuna cakes, inspired by childhood memories, or family favorites, old and new!
This FoodieBook Friday is a revisit to last weeks Pecan & Cherry Stuffed Squash post. I’ve had several requests to post the full No-Knead Olive Skillet Bread recipe. It’s an amazingly moist, easy to make, garlicky, yeasty, salty, olivey treat!
If you love shrimp and especially love shrimp with a little pizazz, you will add this to your weekly rotation! I made this cilantro lime shrimp skillet 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 cooking it, 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.
Tired of Shrimp Scampi? Looking for a shrimp recipe with some zing?!Here it is!This one-pan dish cooks up quickly so have your sides ready to go! We like to serve this over toasted bread slices rubbed with a garlic clove.
Course: Appetizer, Main Course, Side Dish
cast iron pan or heavy oven-safe pan, or a sheet pan with sides will work
1lbMedium to large shrimpRaw, cleaned.
1Whole lime & the zestI use this microplane zester. Lemon or orange zest is also delicious!
1tbspOlive oilPlus a little to oil the pan. I have crushed red pepper infused olive oil.
1bunchCilantroDon't like Cilantro? Use Parsley or scallions.
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!
UPDATE: I recently cooked this in my largest cast iron skillet with mandolin-thin sliced zucchini around the edge of the pan and it was a one-pan dinner delight! I like to wash my shrimp by placing it in a bowl of ice water and about 1/2 tsp of salt for a few minutes, then rinse and pat dry.I tend to overcrowd the skillet. For crispier topping and even cooking, allow for a little space between the shrimp.Like extra spicy shrimp? Add extra jalapeño or dice some more jalapeño into the crumb topping! I’ve added poblano or serrano peppers when I was out of jalapeños. This dish is best fresh from the oven, however, it’s still delicious leftover! When I need to send it with Husband for dinner during his work shift, I brown some of the panko and send it on the side.The shrimp can be served as is, or I recommend it served on toasted crusty bread rubbed with garlic or over rice or quinoa!
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.
I love cilantro and I love shrimp. A local restaurant chain serves a cilantro shrimp dish and I had been craving it, so 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!