I was so inspired by all the delicious ceviche and fresh fruit we ate on a trip to Mexico. I wanted to create my own, sweeter, fruity version and was so surprised at how much my kids liked this!

Serve it as a light summer dinner with some grilled vegetables and tortilla chips.

What is Ceviche Shrimp?

Shrimp ceviche is a popular seafood dish originating from Latin America. It typically consists of shrimp marinated in citrus juices, such as lime or lemon juice, along with various seasonings like onions, cilantro, chili peppers, and salt. While traditionally the shrimp is "cooked" by the acidity in the lemon juice, in this recipe, we'll precook the shrimp. Additional ingredients like tomatoes, avocado, and cucumber are often added to enhance flavor and texture.

What You Will Love About this Tropical Ceviche

If you’re new to ceviche and are leery about seafood “cooked” in citrus juice… rest assured. The shrimp is heat cooked and the rest of more of a marinade.

I also took did a tropical twist and added mango and pineapple. The cherry tomatoes and jalapenos give it a salsa vibe. It’s super versatile and can be eaten alone, with chips, or as a taco filling.

Mango Shrimp Ceviche Ingredients

• Shrimp
• Sea salt
• Coconut oil
• Cherry tomatoes
• Red onion
• Pineapple
• Mangoes
• Jalapeno
• Orange juice
• Lime juice
• Cilantro

How to Make the Best Shrimp Ceviche Recipe

1. Sprinkle ½ teaspoon of salt on the shrimp and let it sit while you prep the other ingredients.
2. Put the coconut oil in a large skillet and heat it to high heat. Add the shrimp and cook them for a few minutes on each side until they've just barely turned completely pink. Don't overcook them or they'll be rubbery.
3. Transfer the shrimp to a cutting board and let them cool. Chop them into small bits and put them in a shallow baking dish.
4. Add the tomatoes, onion, pineapple, and mangoes to the dish.
5. In a small bowl, combine the orange and lime juices and the remaining ½ teaspoon of salt. Pour it over the shrimp mixture.
6. Sprinkle the cilantro over the top. Give the whole thing a stir and chill for at least 30 minutes before serving, up to 24 hours. Stir immediately before serving.

Easy Ceviche Recipe Tips

• Use really fresh shrimp for this! You don’t want any fishy smells or tastes here.

• Let it sit for at least 30 minutes before serving so the flavors can mix well. You can also make it ahead of time – up to 24 hours.

• If you don’t want it to be sweet, then leave out the fruit.

• Keep it chilled. If you’re serving this at a party, don’t leave it out for several hours without something to keep it chilled.

Tropical Ceviche Variations

Fish - Instead of shrimp you could use crab, octopus or salmon.

How to Serve Mango Shrimp Ceviche

Shrimp ceviche is typically served cold and makes for a refreshing and flavorful appetizer or light meal. I like to serve it with chips or spooned over salads or tacos.

How to Store Ceviche Shrimp

Tropical Ceviche Recipe

Yield: Serves 8

Prep Time: 25 minutes

Cook Time: 5 minutes

Additional Time: 30 minutes

Total Time: 1 hour

The pineapple and mango chunks give this shrimp ceviche a fun, sweet burst of flavor. Like you're in the tropics. (Wishful thinking here in Idaho.) We ate these with some grain-free tortilla chips, but it's also good on a fish taco bowl or on a taco salad!

Print

Ingredients

• 1 pound large shrimp, peeled and tails removed (wild-caught, if possible)
• 1 teaspoon sea salt, divided
• 1 Tablespoon coconut oil
• 1 pound cherry tomatoes, quartered
• ½ cup diced red onion
• ½ cup small diced fresh pineapple
• ½ cup small diced fresh mangoes
• 1 jalapeno, seeded and small diced
• Juice from ½ of an orange (about 2-3 Tablespoons)
• Juice from 2 juicy limes (about 3-4 Tablespoons)
• ½ cup fresh chopped cilantro

Instructions

1. Sprinkle ½ teaspoon of salt on the shrimp and let it sit while you prep the other ingredients.
2. Put the coconut oil in a large skillet and heat it to high heat. Add the shrimp and cook them for a few minutes on each side until they've just barely turned completely pink. Don't overcook them or they'll be rubbery.
3. Transfer the shrimp to a cutting board and let them cool. Chop them into small bits and put them in a shallow baking dish.
4. Add the tomatoes, onion, pineapple, and mangoes to the dish.
5. In a small bowl, combine the orange and lime juices and the remaining ½ teaspoon of salt. Pour it over the shrimp mixture.
6. Sprinkle the cilantro over the top. Give the whole thing a stir and chill for at least 30 minutes before serving, up to 24 hours. Stir immediately before serving.
7. Serve with chips or spoon over salads or tacos.

Mango Shrimp Ceviche FAQs

The post Tropical Ceviche appeared first on Perry's Plate.

What makes it special is that it absorbs all that wood-smoke goodness without melting away. You end up with a creamy, savory, smoky spread that’s got serious personality. I’ve tested it on bagels, burgers, in mac ‘n’ cheese, and it holds its magical every single time.

Make at least two bricks when you fire up your smoker, because this stuff goes fast. Use it as a dip, spread it, melt it into sauces, or dream up your own twist. However you use it, it’ll take things to the next level.

This Smoked Cream Cheese Recipe Is Life Changing

When I heard this was a thing I wondered what kind of witchcraft was happening. "Cooking" cream cheese? Wouldn't it melt? Would it make a mess all over my smoker? What would I even do with it?

After tinkering with this idea I realized that smoked cream cheese is the best thing you can keep stashed away in your refrigerator. Smear it on a bagel, use it as a veggie/cracker dip, top your burger with it, stir it into Mac 'n' cheese!

FYI, it won't make a mess of your smoker. But it might just change your life.

Smoked Cream Cheese Ingredients

• Cream cheese - I like to use the blocks for this because it's easier to manage. But if you have a big tub of cream cheese, you can scoop out a big mound and use that too.
• Seasoning - I really like using steak seasoning to play off the smoky flavors from your pellet grill/smoker, but you can tinker with this and see what you like! I linked to a few more seasoning blends below that I think would work well here.
• Smoker or pellet grill - You'll need a smoker or a pellet grill (like a Traeger or a CampChef) where you can control the temperature easily. This will be a low-temp smoke session.

I've had a CampChef Woodwind Pellet Grill for a few years now and really love it!

Best seasoning for Smoked Cream Cheese

Here are a few seasoning I'd recommend for smoking cream cheese:

Montreal Steak Seasoning - My top pick and what I use most often.

Chipotle Seasoning - If you want to do a Tex-Mex version of this, try my smoky twist on a taco seasoning. I can see this cream cheese being good to smear inside of a burrito or incorporated into some queso dip.

BBQ Rub - Rubs that have a sweet, brown sugar undertone would be great.

Everything Bagel Seasoning - This smoked cream cheese is delicious on everything bagels and using everything bagel seasoning on the cream cheese would give it a little boost of "everything".

Blackening Seasoning - You can find a blackening seasoning mix in my Blackened Fish post!

How to Smoke Cream Cheese on the Traeger

1. Preheat your smoker or pellet grill to about 225F.
2. Line a small pan or baking dish with parchment paper.
3. Place the cream cheese block on the parchment. Score the top with a knife, if you like.
4. Cover the cream cheese with a good amount of seasoning. Drizzle a little oil over the top.
5. Place the pan in the smoker and let it smoke for 2 hours.
6. Remove and serve the smoked cream cheese immediately or let it cool and refrigerate until you're ready to use it.

What temp to Smoke Cream Cheese?

You can smoke the cream cheese between 200-250F. I like 225 because it's warm enough to make the insides gooey, but it won't start melting the cream cheese.

How long to Smoke Cream Cheese 

I'd recommend at least 45 minutes up to 2 hours for a mild smoky flavor. If you like you can smoke it for 3 hours to incorporate more smoke flavor into the cream cheese.

Traeger Smoked Cream Cheese Variations

Smoke your dip! Make a cream cheese based dip and smoke it in a shallow container to add more smoky flavor.

Change up the seasoning - Try using different kinds of seasoning to see what you prefer! I listed some recommendations below.

Tips For Making Traeger Smoked Cream Cheese

• Lining your baking pan with parchment lets you move the cream cheese around more easily and eliminates one more pan to clean up.
• If you like, you can use a cookie cutter and gently press it into the cream cheese to create a design. Scoring it with a cross-hatch pattern also works well here.
• The longer you smoke the cream cheese the stronger the smoky flavor will be.
• Be sure not to smoke it above 250-275F or the cream cheese will begin to melt.

Smoked Cream Cheese Recipe Serving Suggestions

Here are some serving suggestions for smoked cream cheese

• Serve as is! This stands alone as a yummy dip for crackers and veggies.
• Use it as a smear - It's delicious on bagels, burgers, sandwiches, and wraps.
• Use it as a base for a dip - If you have a dip recipe that calls for cream cheese, try using smoked cream cheese instead to add some smoky flavor.
• Stir it into creamy pasta dishes - If you're adding cream cheese to a Mac 'n' cheese recipe or another type of creamy pasta, try smoked cream cheese instead!

How to store Smoked Cream Cheese

Just let it cool off then store it in an airtight container in the fridge for a week or two.

Smoked Cream Cheese Recipe FAQs

More Pellet Grill Recipes on Perry's Plate

If you like this smoked cream cheese recipe, try one of these other recipes I make on my CampChef Woodwind Pellet Grill!

Smoked Chicken Wings

Smoked Burgers

Smoked Chicken Breast or Smoked Whole Chicken

Smoked Salmon

Pellet Grill Meatballs

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Traeger Smoking Cream Cheese

Yield: 1 cup

Prep Time: 5 minutes

Cook Time: 2 hours

Total Time: 2 hours 5 minutes

Smoked cream cheese is one of my favorite appetizers to make on my smoker -- only TWO ingredients and ridiculously easy. It stands alone as a fabulous smoky dip, and I can show you how it can be used in other ways!

Print

Ingredients

• 8 ounce block of cream cheese
• 1 teaspoon seasoning (see note)
• 1 Tablespoon oil, any type

Instructions

1. Preheat your smoker to 225F. Line a small baking pan or dish with parchment paper.
2. Lay the cream cheese on the parchment. Score the top in a cross-hatch pattern with a knife, if you like. Sprinkle the seasoning on top of the cream cheese, then drizzle the oil over top.
3. Put the baking pan/dish in the smoker. Smoke for 2 hours.
4. Remove from smoker and serve immediately or let it cool and chill in an airtight container until ready to use. It should last a week or so in the refrigerator.

Notes

1. Steak seasoning or BBQ rub is what I typicall use on this cream cheese since it completments the smoke flavor. Everything bagel seasoning works well, too, as well as the other suggestions in the post.
2. If you chill the cream cheese and want to use it as an appetizer later, remove it from the fridge an hour or two before serving so it can soften. You can also put it in a 225 deg overn for 15-20 minutes to warm it up.

Nutrition Information

Yield 8 Serving Size 1 ounce
Amount Per Serving Calories 115Total Fat 12gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 29mgSodium 279mgCarbohydrates 2gFiber 0gSugar 1gProtein 2g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post How to Smoke Cream Cheese appeared first on Perry's Plate.

There's nothing like Smoking Chicken Wings on the Pellet Grill!

Confession: I don’t actually like wings that much, but my family does. BUT I ate a half dozen of these in just a few minutes because they were so good.

You only need a couple of ingredients, too. Use any kind of steak seasoning you like and let the smoker do all the heavy lifting!

Speaking of pellet grills and smokers. I have a CampChef pellet grill, but any type of pellet grill or smoker would work for these if you have good temperature control!

Smoked Chicken Wings Ingredients

• Chicken wings -- I like to use party wings which are chicken wings separated into a "flat" and a "drumette".
• Cooking oil -- I like to use avocado oil because of its high smoke point.
• Kosher salt -- I like using Kosher salt when I season meat because it seasons it really well without being overly salty. If you use sea salt, reduce the amount by half. If your grill seasoning has a lot of salt you might not even need extra salt.
• BBQ Grill Seasoning -- You can use whatever kind you prefer. I like to use my Homemade Steak Seasoning as an all-purpose grill seasoning.
• BBQ Sauce -- Again, use whatever you like! If you're wanting a low sugar option, I have a few BBQ Sauce recipes on my site that allow you to control the sugar content: Balsamic BBQ Sauce, Honey Ginger BBQ Sauce, and Raspberry Chipotle BBQ Sauce would all work well here.

How to Smoke Chicken Wings on Pellet Grill

1. Preheat your smoker.
2. Toss the wings in oil, BBQ seasoning, and salt.
3. Smoke for about an hour.
4. Toss them in a little BBQ sauce.
5. Finish them off under your oven broiler.
6. Serve!

What Sauce to Use with Smoked Chicken Wings?

As delicious as these are on their own, you could add a sauce if you prefer! BBQ sauce, wing sauce, bleu cheese or ranch dressing would all be tasty options.

How Long to Smoke Chicken Wings

I like to smoke mine for an hour at 275F. Its long enough to get a lot of smoke flavor into them and cook them well without drying them out.

SMOKING TIME & TEMPERATURE

I like to smoke mine quickly and find they turn out just as smoky and tender as doing it on a slightly lower temp. If you’d rather go that route, here’s a handy table for all temperatures and smoking times. Times may vary slightly depending on the thickness of your wings and how accurate your temp readout is on your smoker.

For all temps and smoking times, aim for 165F internal temperature for the chicken and crisp them up under you oven broiler for 2-3 minutes after smoking.

225F 2 hours

250F 90 minutes

275 60 minutes

Tips for Smoking Chicken Wings

• Season the wings well. I use a combination of BBQ grill seasoning and Kosher salt to make sure they're super flavorful.
• Don't smoke them too long. They won't be as moist and the skin will get leathery.
• Don't put too much BBQ sauce on them or it'll make the skin mushy and the sauce might burn under the broiler.
• Don't broil them for too long or the sauce will burn.
• Eat them right away! They're best right out of the oven as soon as they've cool enough to eat.

Smoked Chicken Wings Variations

Make them spicy: Use a seasoning and a BBQ sauce with a little kick to give it some heat.

Smoked Buffalo Wings: Use buffalo or another kind of cayenne pepper sauce to make buffalo wings.

What to serve with Pellet Smoked Chicken Wings 

Chicken wings are typically part of a party spread, but if you wanted to make these for a main dish, here are a few side dish ideas:

Cabbage Slaw With Cucumber Yogurt Dressing

Roasted Broccoli and Instant Pot Lemon Herb Rice

Instant Pot Potato Salad

Instant Pot Mashed Potatoes or Cauliflower Puree

Southwestern Coleslaw

How to Store Smoked Chicken Wings

I highly recommend eating them all if you can since they're best fresh out of the oven. If you have leftovers you'd like to store, just put them in an airtight container and store them in the refrigerator for up to 5 days.

Reheating Pellet Smoked Chicken Wings

I recommend putting the wings on a sheet pan and warming them in a 375F oven to reheat them. It should only take 10 minutes or so. You could also reheat them in an airfryer or a toaster oven.

I don't recommend using your microwave unless you like rubbery chicken skin.

Smoked Chicken Wings Recipe FAQs

More On Perry's Plate

More Easy Smoker Recipes on Perry's Plate

Pellet Grill Meatballs

Smoked Cream Cheese

Chicken Breast on Pellet Smoker

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Smoked Chicken Wings Recipe

Yield: 30 pieces

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

Throwing some chicken wings on your smoker or pellet grill is a great way to add even more flavor to an inexpensive party food! My version is super simple, super tasty, and you can use your favorite grill seasoning and BBQ sauce!

Print

Ingredients

• 30 chicken wings (bone-in)
• 2 Tablespoons avocado oil or another heat-safe oil
• 2 Tablespoons BBQ seasoning (see note)
• 1 teaspoon Kosher salt
• 1 cup BBQ sauce

Instructions

1. Preheat your smoker or pellet grill to 275 deg and a high smoke setting (if you have the option.)
2. Put your chicken wings in a large bowl. Drizzle oil over them and sprinkle the BBQ seasoning and salt over the top. Use your hands to toss everything to coat the wings well.
3. Lay the seasoned wings directly on the grates of your smoker. Cover and cook for 45-60 minutes. Or until the chicken is 165F on the inside and the skin has started to crisp up a bit.
4. Meanwhile, prepare a large rimmed baking sheet with foil or parchment and preheat your oven broiler.
5. Transfer the smoked wings to a clean bowl. Pour ½ cup BBQ sauce over the top and toss them to coat. Transfer them to the prepared baking sheet and put them on an upper oven rack under the broiler for about 2-3 minutes or until they crisp up a little. Watch them carefully -- don't leave them in too long or the BBQ sauce will burn.
6. Take them out of the oven and serve them immediately with the remaining BBQ sauce.

Notes

1. I like to use party wings which are chicken wings separated into a "flat" and a "drumette".
2. I like to use my Homemade Steak Seasoning as an all-purpose BBQ seasoning.
3. I have a few homemade BBQ sauce recipes on my site if you're looking for something with less sugar. Balsamic BBQ Sauce, Honey Ginger BBQ Sauce, and Raspberry Chipotle BBQ Sauce would all work well here.

Nutrition Information

Yield 6 Serving Size 5 wings
Amount Per Serving Calories 590Total Fat 40gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 24gCholesterol 112mgSodium 1318mgCarbohydrates 33gFiber 1gSugar 17gProtein 24g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Smoked Chicken Wings appeared first on Perry's Plate.

Sushi has been a favorite in our family for over a decade now. At first we were excited that our littles liked sushi but soon realized how expensive their sushi requests became.

Making sushi rolls and bowls at home saves us a chunk of money and it’s SUPER fun for the kids to make their own rolls.

Cooked Sushi Rolls (No Raw Fish!)

If you’re new (or leery about) sushi, I’m willing to guess the raw fish component makes you uneasy? Fair. Thankfully you can create delicious sushi rolls and bowl without any raw seafood.

Some of our favorite cooked seafood options for sushi rolls are this shrimp salad (recipe below!), tempura shrimp (Costco has delicious ones that are long and work well in rolls!), crab (either real or artificial. Both work here.), cooked salmon or whitefish is also very good.

What is a Spicy Shrimp Roll?

A spicy shrimp roll is a maki roll (sushi roll) made with a creamy shrimp mixture that contains a little heat. The shrimp “salad” is made by coarsely blending cooked shrimp with some spicy mayo and other ingredients.

Why You'll Love This Spicy Sushi

• It’s less intimidating than sushi rolls that contain raw fish – if you’re feeding people who are leery of that.
• They’re super kid-friendly and the self-assembly makes it easy for picky eaters to prep their food exactly how they want.
• There’s some versatility here! Pair the shrimp mixture with whatever sushi-friendly vegetables or toppings you like.
• You can even make these into rice bowls if you don’t want to roll them.

Shrimp Sushi Roll Recipe Ingredients

For these spicy shrimp rolls, you'll need these components:

• Sushi rice
• Spicy Shrimp Salad
• Cucumbers & Avocado
• Nori wrappers

What is the Best Rice for Sushi Rolls

Short grain rice is higher in starch which creates stickier rice -- ideal for making sushi rolls. Try to find short grain white rice or rice that is specifically labeled as "sushi rice" for best results.

The easiest way to roll sushi is by using a sushi mat. You can find inexpensive bamboo sushi mats for rolling sushi on Amazon or in an Asian grocery store.

How to Make Spicy Shrimp Roll Sushi

How to make Sushi Rice

1. Soak the rice

Usually you'd make fluffy rice by rinsing the rice until the water runs clear, but in this case you want to soak the rice and then cook the rice in the water you soaked the rice in.

This only takes about 15 min, so you can start gathering the rest of the ingredients for your components. 

2. Cook the rice

Even though I have a rice cooker, I like to do this on the stovetop so I can have more control over the steaming. Sometimes extra starchy rice burns or sticks to the pot in my Instant Pot, so I like to do it in a smaller pot on the stove.

Bring the rice to a boil, then reduce the heat to medium low, cover, and simmer fro 15 minutes.

Remove the pot from the stove and let it sit for another 10-15 min, covered. 

3. Make the sushi dressing 

Combine the rice vinegar, sugar, and salt in a small bowl and mix well until the salt and sugar is dissolved.

4. Finish the sushi rice

Transfer the rice to a medium or large bowl. I do this so the rice cools more quickly.

Pour the dressing over the finished sushi rice and cover the bowl with a tea towel. 

Ideally the sushi rice should be close to room temperature when you use it, so set it aside while you finish prepping the other components.

How to make Spicy Shrimp Salad

1. Cook the shrimp in a skillet with the lime juice and either tamari or coconut aminos (if you're avoiding soy).
2. Transfer it to a food processor and pulse a few times to chop it roughly.
3. Add the rest of the ingredients (mayonnaise, sriracha sauce, etc) and pulse until everything is smooth. Add as much or as little sriracha as you like!

How to assemble a Shrimp Sushi Roll

1. Prepare the nori wrapper

Gather your components -- including a small bowl of warm water (you'll see why in a minute)

Lay the bamboo mat flat on your countertop or a cutting board. Place a nori wrapper on the bamboo mat, shiny-side down.

Spread about ½ cup sushi rice evenly on the mat. Dip your fingers in that little bowl of water and use your fingertips to spread the rice around without it sticking to your fingers. (Cool trick right?)

Leave about an inch of space at the bottom of the mat (the edge close to you).

Spread a few spoonfuls of the shrimp salad on that bottom edge (about 3-4 Tablespoons) and lay your thinly sliced cucumbers and avocados on top.

Sometime I like to sprinkle some toasted sesame seeds on the rice for some extra flavor, but that's totally optional.

2. Roll it up

Use the bamboo mat to roll the nori wrapper around so the filling is enclosed. Then tightly continue to roll the nori wrapper while using the mat to compress the roll -- without rolling the mat up in the sushi roll. Does that make sense?

When you get the whole thing rolled up, squeeze the bamboo mat around the roll to tighten it further.

Now you have a homemade sushi roll ready to slice!

3. Slice it

Use a sharp serrated knife to cut the roll into ½-1 inch pieces and serve!

How to Make Spicy Shrimp Sushi Ahead of Time

Make the components ahead of time and make the rolls when you’re ready. OR you can turn them into an easy sushi roll bowl and skip the rolling all together!

Spicy Shrimp Roll Recipe Variations

Swap out the shrimp: My daughter has a shrimp allergy, so I make a version of the shrimp salad with artificial crab meat. You can also use real crab meat or any kind of cooked or sushi-grade raw fish.

How to Serve Spicy Shrimp Roll

I like to arrange them on a platter and let me family go nuts!

If I'm feeling fancy I drizzle some sriracha mayo on them and sprinkle on more sesame seeds and maybe some thinly sliced green onion or chopped cilantro.

Or straight sriracha if I'm feeling feisty.

You can also serve them traditionally with some tamari, pickled ginger, and wasabi paste.

Spicy Shrimp Sushi Bowl

The components for the spicy shrimp rolls can be made into a sushi bowl if rolling sushi isn't your thing! Just make the sushi rice, the shrimp salad, and chop the cucumbers and avocados.

I prefer to swap out the nori wrappers for roasted seaweed snacks and have some kind of dressing and toppings.

I like to make some sriracha mayo (in recipe notes!), straight sriracha, and some extra roasted sesame seeds (or Japanese furikake seasoning -- they sell it at Trader Joe's), thinly sliced green onion, and/or chopped fresh cilantro.

Spicy Shrimp Sushi Recipe FAQs

More From Perry's Plate

More Sushi-related recipes on Perry's Plate

If you like this recipe, you might like these ones too!

Paleo California Roll Sushi Bowl

Ahi Tuna Poke Bowl with Spicy Mayo

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Spicy Shrimp Sushi Roll Bowl

Yield: 4 Rolls

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Make these Spicy Shrimp Rolls at home for a fun, easy dinner! You can make them as spicy or as mild as you like -- just pull out some frozen shrimp and you can have these shrimp rolls (or bowls!) on the table in under an hour.

Print

Ingredients

For the sushi rice

Toggle ingredient group

• 1 ½ cups sushi rice or short-grain white rice
• 4 Tablespoons rice vinegar
• ½ teaspoon sea salt
• ½ teaspoon sugar

For the shrimp salad

Toggle ingredient group

• 1 Tablespoon coconut oil
• 1 pound shrimp, peels and tails removed
• 2 Tablespoons + 1 teaspoon tamari or coconut aminos
• 1 lime
• 2 Tablespoons mayonnaise
• 1-2 Tablespoons sriracha sauce

For the sushi rolls

Toggle ingredient group

• 4-5 nori seaweed wrappers
• ½ English cucumber
• ½ avocado
• Toasted sesame seeds (optional)
• Sriracha mayo (see note)
• Extra sriracha sauce (for garnish)

Instructions

1. Put the sushi rice in a medium sauce pan with 2 cups of water. Let it sit for 15 minutes. Bring to a boil, then cover the pan, reduce heat to medium-low, and let it cook for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes.
2. Meanwhile, Put the coconut oil in a large skillet over high heat. When the pan has pre-heated, add the shrimp, 2 Tablespoons of tamari and the juice from ½ the lime. Cook until the shrimp is just barely pink all the way through.
3. Transfer the shrimp to the workbowl of a food processor and let it cool for a few minutes until no longer steamy.
4. If your rice has finished cooking, transfer it to a medium bowl and fluff it with a fork. Combine the rice vinegar, sugar, and salt in a small bowl and mix until everything has dissolved. Pour the dressing over the rice and mix gently to combine. Put a tea towel over the bowl and set it aside until ready to use.
5. Pulse the shrimp a few times until roughly chopped. Add the mayonnaise, 1-2 Tablespoons sriracha, 1 teaspoon tamari, and the juice from the other half of the lime to the workbowl and pulse a few more times until the shrimp is minced and everything is blended well.
6. Thinly slice the cucumber and avocado into strips. Put some warm water in a small bowl. Prepare your sushi rolling work station by gathering your components.
7. Lay the bamboo mat flat on a cutting board. Place a nori wrapper on the bamboo mat shiny side down. Spread about ½ cup of sushi on the nori wrapper leaving an inch of space on the edge closest to you.
8. Spoon about 2-3 Tablespoons of shrimp salad evenly on that bare edge and top with a few strips of cucumber and avocado. If you're using sesame seeds, sprinkle a little some over the filling and the rice.
9. Start rolling up the nori wrapper, using the bamboo mat to help you keep it tight. Roll it all the way up and cover the roll with the mat and squeeze it tight. Pull the bamboo mat off the roll and... voila! (Don't get discouraged if your roll isn't tight at first. Sometimes this takes practice.)
10. Slice the roll into 1-inch pieces using a sharp serrated knife.
11. Serve with sriracha mayo, sriracha, and/or tamari.

Notes

Sriracha Mayo: blend ½ cup mayonnaise, 2-4 Tablespoons sriracha, juice from ½ a lime, and a few pinches of salt, to taste. Add more sriracha if you want it spicier.

Make Ahead Suggestions: You can make the sushi rice a few hours ahead of time. In fact, it's easier to work with if the rice is room temperature. The shrimp salad and cucumbers can be prepped a day or two in advance as well.

Sushi Bowl Variation: Combine the components in a bowl instead of making sushi rolls. Just chop the cucumbers into cubes and swap out the nori wrappers for some roasted seaweed snacks (that's what we prefer). Top with a drizzle of sriracha mayo.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  San-J Tamari Soy Sauce - Gluten Free Soy Sauce, Tamari Sauce, Brewed Soy Sauce, Vegan, Kosher, Non-GMO, No Artificial Preservatives, Made with 100% Soy - 10 Fl Oz, 2-Pack
• 
  Daechun Sushi Nori (50 Full Sheets), Resealable, Gold Grade, Product of Korea
• 
  2 Pack Bamboo Sushi Rolling Mat,Sushi maker, Sushi roll maker (9.5" x 9.6")

Nutrition Information

Yield 4 Serving Size 1 roll
Amount Per Serving Calories 481Total Fat 21gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 14gCholesterol 243mgSodium 1875mgCarbohydrates 42gFiber 4gSugar 6gProtein 31g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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What are Animal Style Fries?

Animal Style French fries refers to an item on In-N-Out Burger's "secret" menu. It's a basket of fries with melted cheese, grilled onions, and their super delicious burger spread.

Honestly... I have a fraught relationship In-N-Out fries since they give me a stomach ache if I eat more than half of them. But, I always forget that fact when I can see them in the restaurant. Thus, my desire to make them at home.

Why You'll Love These Animal Style Fries

• It's all from scratch, so you know exactly what goes into them.
• You don't have to peel the potatoes OR soak them in water beforehand.
• The fries aren't deep-fried. (Unless you want them to be!) They're oven baked!
• The spread is my own copycat In-N-Out burger spread and it's pretty clean for a burger spread.
• No drive-thru required.

Animal Style Fries Ingredients

You can find everything you need at just about any grocery store.

For the Oven-Baked Fries

• Potatoes - I use small russets because they crisp up well in the oven, they're inexpensive (hello, Idaho!), and they're easier to cut into small fries. More on this later. You can also use red or Yukon gold potatoes. Or even sweet potatoes.
• Avocado oil - I use this because it has a high smoke point.
• Sea salt - potatoes need salt. Period.
• Cheese - In order for these to taste like In-N-Out animal fries, you'll need to use American cheese. (I KNOW. Please don't @ me.)

For the Caramelized Onions

• Sweet onions - I use regular sweet onions at the grocery store. Yellow onions would work well, too, or Vidalia, if you can find them. Those make excellent caramelized onions.
• Oil & Salt - like above, I use avocado oil. You can also use butter here.

For the Burger Spread

The recipe for my Copycat Burger Spread is linked here and in the recipe card below, but here are the ingredients you'll need. You can also use store-bought burger sauce/fry sauce instead.

• Mayonnaise - I use avocado oil mayonnaise.
• Dill relish - Yes, dill and not sweet. You could use sweet relish if you prefer that flavor.
• Ketchup - It's necessary, yes.
• Mustard - Just regular yellow mustard. Nothing fancy.
• Worcestershire - Just a little to give it some depth.
• Onion powder - Pulls it all together. It's delicious.
• Sea salt - or table salt. Either is fine.

How to Make Animal Style Fries

See these in action on my YouTube account!

Step 1 Make the Fries

Cut the potatoes into thin planks -- no more than a half inch thick. Then cut those planks into strips. Toss them in oil and salt and bake them for about 20 minutes at 450F until they've crisped up.

Step 2 Caramelize the Onions

Dice the onion and cook in a large skillet with oil and salt over medium-high heat until the onions have softened and start to brown a little. Turn the heat down to medium or medium low, cover, and cook for another 15-20 minutes, stirring often, until deeply caramelized, but not black.

Step 3 Make the Burger Spread

Whisk all the ingredients together in a bowl.

Step 4 Assemble

Push the baked fries together on the pan (see below). Lay the cheese slices on top of the fries and then scatter the onions on top. Return the pan to the oven for 2-3 minutes until the cheese has melted. Then take it out and drizzle the sauce over the top.

You might need a fork. And you'll wish you had an extra pan.

Tips for the Best Animal Style Fries

• Cut the potatoes thinly and don't crowd the pan if you want crispy fries. Split the batch into two pans if necessary. It's worth it.
• If you want, use frozen French fries. I won't judge you.
• Take your time with the onions. If you try to rush it, they'll be scorched and not as sweet. You could even get those started before cutting your potatoes to give them ample time.
• Use American cheese, but please, for the love, don't use the individually wrapped cheese slices. Find some sliced American cheese in the grocery store deli. It'll taste better. I promise. If you're firmly anti-American cheese (I get it) just use shredded cheddar or Colby jack cheese.
• Do some prep the day before! You can caramelize the onions and make the burger sauce ahead of time. I like to plan a burger night where I make extra of both so I can make animal fries later in the week.

Animal Fries Variations and Serving

• Sweet potato version - Follow the recipe the same, but use sweet potato fries instead!
• Air fryer version - Put your fries in the air fryer for 20-30 min at 400F and shake halfway. You could even assemble them in there with the cheese and onions and put it back in for a minute. And might as well eat out of the basket, too.
• Serve with burgers! (Duh) Smoked burgers would be good here since they can hang out in your smoker for 45 min while you work on the fries. Or Smash burgers.
• A big green salad would probably balance these out the best since they're still pretty rich.

Animal Style Fries FAQs

More Copycat Recipes You'll Love

Here are a few more of my favorite copycat recipes!

Chipotle Barbacoa Beef

Chipotle Pork-Chicken Chorizo

Cafe Rio Mint Limeade

Chevy's Grilled Salsa

Costco Sweet Kale Salad

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Animal Style Fries

Yield: Serves 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

These homemade animal style fries start with crispy oven-baked fries piled high with melty cheese, sweet caramelized onions, and my copycat In-N-Out burger spread. Skip the drive-thru! This from-scratch version is easier than you think and honestly? Way better.

Print

Ingredients

• 1 pound potatoes
• 4 Tablespoons avocado oil
• ¾ teaspoon sea salt
• 1 large sweet onion
• ½ batch Copycat In-N-Out Burger Sauce
• 3 oz sliced American cheese

Instructions

1. Preheat oven to 450F. Line a sheet pan with parchment paper.
2. Cut the potatoes into thin planks -- no more than a half inch thick. Then cut those planks into strips. Add them to the sheet pan, toss them in 2 Tablespoons of oil and ½ teaspoon salt and bake them on a low oven rack for 10 minutes undisturbed. Flip them around and bake for another 10-12 minutes until they're toasty brown.
3. Meanwhile, dice the onion. Heat the remaining 2 Tablespoons of oil in a large skillet over medium-high heat. Add the diced onion and ¼ teaspoon salt to skillet. Cook until the onions have softened and start to brown a little. Turn the heat down to medium or medium low, cover, and cook for another 15-20 minutes, stirring often, until deeply caramelized, but not black.
4. Whisk together the burger sauce if you haven't already.
5. Push the baked fries together in the center of the pan. Lay the cheese slices on top of the fries and then scatter the onions on top. Return the pan to the oven for 2-3 minutes until the cheese has melted.
6. Take the fries out and drizzle the burger sauce over the top. Serve immediately.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 327Total Fat 19gSaturated Fat 5gUnsaturated Fat 15gCholesterol 17mgSodium 709mgCarbohydrates 32gFiber 3gSugar 7gProtein 7g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Animal Style Fries appeared first on Perry's Plate.

If you're worried about burning the sweet potatoes before they cook through -- that's a legit concern. I made batch after batch and figured out the best way to get these to turn out beautifully every time. I've got your back. It's easier than you think.

Why You'll Love These Grilled Sweet Potato Wedges

• Grilling sweet potatoes is unique and something most people don't do!
• They'll add variety to your grilling sides.
• They can hang out in your grill while you cook other things. Love multitasking.
• They go well with a lot of different toppings. If you don't like hot honey, I'll give you other suggestions.

Ingredients

Sweet Potatoes (aka Yams?)

You'll need sweet potatoes that have straight sides for easier and more uniform cutting. Round, bulbous ones may be really thick on the edges and make it harder to cook evenly.

The Hot Honey

Hot honey is having a moment right now, and I'm loving it. If you've never had it, it's honey that has been infused with some sort of spicy element, like chili peppers. I have a similar recipe here on my blog for a Cilantro Hot Honey, if you're wanting to DIY this.

Hot honey is available in most grocery stores these days. I'm particular to Trader Joe's hot honey which has a mild heat level. Hive House Hot Honey a new one that I'm loving! They infuse theirs with Calabrian chilis and it has a slight vinegary taste. It's different from other hot honeys I've tried and REALLY good on these sweet potatoes. Also pizza.

The Oil + Salt

You'll want to use heat-safe oil, like avocado for these, since you'll be putting them on the grill. I use only salt because I want the sweet potato & hot honey to shine here.

How to Make Grilled Sweet Potato Wedges

1. Preheat your grill to medium heat (roughly 450F)
2. Cut sweet potatoes into wedges (see details below!)
3. Toss them in oil and salt.
4. Grill on direct heat, covered, for 3 minutes per side to get some good grill marks.
5. Move the wedges to indirect heat and cook for another 8-10 minutes, covered, depending on how thick your potatoes are. Check on them after 8 minutes or so and adjust heat as needed. They should be fork tender.
6. Transfer to a serving dish and drizzle with hot honey.

How to Cut Sweet Potato Wedges

Guess what? No par-boiling or pre-cooking needed! You're very welcome.

I usually prefer to peel my sweet potatoes, but in this case I'd recommend leaving the skin on. It gives them stability when you're flipping them on the grill so they don't squish when you pick them up with a pair of tongs.

Cut the potatoes in half lengthwise, then cut them in half lengthwise and keep cutting to form wedges. Try to make them as uniform as possible. It's hard with sweets because their sizes and shapes vary wildly.

Grilling the Wedges

I lay mine right on the grill. You can also use a grill pan if you prefer or if you're worried about losing them between the grates.

I leave them there for a short time to give them grill marks and then move them to indirect heat to make sure they're cooked and soft all the way through. Try not to move them around too much since they'll get really soft.

Adding the Hot Honey

Drizzle on the hot honey right after they come off the grill and serve! If you like, you can sprinkle on some finishing salt (like flaky sea salt), but really... they're super delicious as is.

Tips for Perfect Grilled Sweet Potatoes

• Try to find potatoes with straight sides and aren't too round. This will make them easier to cut into uniform wedges.
• Try to get the wedges roughly the same size for even grilling.
• If your potatoes are getting too dark too fast, turn the heat way down. Grills can get really hot, really fast. Especially if the cover is on.

Serving Ideas

What goes with grilled sweet potatoes? Um... LOTS of things.

• Great alongside BBQ grilled chicken, pork tenderloin, smash burgers, bison burgers
• Serve as part of a summer BBQ spread alongside potato salad, grilled zucchini, marinated cucumbers
• Pairs well with a simple green salad, cucumber coleslaw, or sweet kale salad.

Variations

• Add a spice rub before grilling (like my sweet potato fry seasoning or a basic steak seasoning)
• Air fryer version: If you're more of an air-fryer than a griller, toss them in your air fryer at 375F for 15-18 min.
• Swap out the hot honey for a different drizzle! My burger sauce is REALLLY good on sweet potatoes. Some homemade ranch dressing or my roasted red pepper sauce or green goddess dip would be delicious, too.

Frequently Asked Questions

More Sweet Potato Recipes

Here are a few more of my favorite sweet potato recipes!

• Sweet Potato Fries (plus the best Sweet Potato Fry Seasoning!)
• Sweet Potato Chips
• Shredded Sweet Potato Hash Browns
• Foil Packet Sweet Potato Tacos (great for camping!)
• Instant Pot Mashed Sweet Potatoes with Chili-Orange Butter
• Vegetarian Paleo Sweet Potato Chili

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Grilled Sweet Potato Wedges with Hot Honey

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Thin sweet potato wedges grilled until tender and caramelized, then drizzled with hot honey for a sweet, smoky, just-a-little-spicy finish. Five ingredients, no parboiling, and it all happens right on the grill alongside whatever else you're cooking.

Print

Ingredients

• 2-3 medium sweet potatoes
• 2 Tablespoons Avocado oil
• ½ teaspoon Sea Salt
• 3 Tablespoons hot honey

Instructions

1. Preheat grill to medium heat (about 450F)
2. Leave the skins on the sweet potatoes and cut them in half lengthwise. Then cut them into wedges lengthwise. Try to make them as uniform as you can with the wide parts no bigger than an inch.
3. Toss the sweet potatoes in the oil and salt.
4. Lay the wedges on the grill. Cover and cook for 3 minutes. Flip them and cook another 3 minutes covered. By now they should have some good grilled marks.
5. Move the potatoes to an indirect heat area on your grill. Either over a portion of the grill where the flames aren't running or on that little rack above the main rack -- if your grilll has one.
6. Cover and cook for another 8-10 minutes. Check them after 7-8 minutes. If they're getting too dark and aren't cooked through, then turn the heat down. They should be fork tender and very soft with some crisp edges.
7. Transfer to a serving dish and drizzle with hot honey before serving.

Recommended Products

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• 
  Hive House Hot Honey

Nutrition Information

Yield 4 Serving Size 3-4 wedges
Amount Per Serving Calories 290Total Fat 21gSaturated Fat 2gUnsaturated Fat 19gSodium 833mgCarbohydrates 26gFiber 0gSugar 26gProtein 0g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

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