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

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  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.

The post Spicy Shrimp Sushi Bowl appeared first on Perry's Plate.

These tacos are also unique. Why?

If you take a look at the ingredient list you may notice that something is missing.

This recipe doesn't have any spices -- zero taco seasoning or anything similar.

Sometimes I think tacos are over-reliant on a heavy seasoning. Yes, cumin and chili powder make some pretty bomb tacos, but this recipe highlights the natural taste of the shrimp, peppers, onions, and sweet corn toasted up in some garlic butter.

A hit of Worcestershire and some tomato paste give it a bump of umami but trust me: you don't need any taco seasoning.

The Best Shrimp Taco Recipe

They’ve got it all—perfectly seasoned, juicy shrimp; tortillas with that crispy, melty cheese situation; bits of shrimp and veggies sautéed in garlic butter; and a squirt of lime that pulls the whole thing together.

And the fact that the shrimp is chopped makes the filling more homogenous and easier to eat. (You're welcome.)

Why you'll love this Recipe For Shrimp Tacos

If you're leery of handling shrimp (or any raw seafood, for that matter) I'll show you how insanely easy shrimp is to prep and cook. And I'll show you exactly what to look for when you're at the store!

The simplicity of these tacos is what makes them special. It's a "whole is greater than the sum of its parts" situation.

I’ve made a lot of tacos in my day, and these? They’re easily top-tier. Fast enough for a weeknight, bold enough to impress your most food-savvy friend.

Shrimp Taco Ingredients

• Uncooked shrimp - Look for large or medium uncooked shrimp, tails and shells removed. (Unless you prefer handling that yourself.) I usually buy a frozen bag and keep it in the freezer for emergencies.
• Onion -- Use any kind you prefer. I use basic yellow or sweet onions for most things I sauté.
• Poblano Peppers -- If you've never purchased poblano peppers, they look like a bell pepper and a jalapeño had a baby. Large, deep green, and elongated, these peppers have a little kick, but not as spicy as a jalapeño. I included some substations below if you can't find these.
• Frozen Corn -- White or yellow both work well here. You could even use fresh.
• Fresh Garlic -- Pre-minced is also OK.
• Sea Salt -- Or whatever salt you prefer using.
• Butter -- The star, really. It's such a diva.
• Worcestershire -- I know, it sounds weird, but trust me on this. It adds a nice little boost of umami.
• Tomato Paste -- Another boost of umami and creates a little "saucy" texture. Rawr.
• Lime juice -- Fresh, please!
• Small Tortillas -- I like the street taco or "small" taco size. Use flour or corn -- whichever you prefer.
• Grated Cheese -- I like "quesadilla cheese" found in the Latin dairy section, pepper jack, or Monterey Jack for these tacos.
• Queso Fresco -- Yes, more cheese. To sprinkle on top. Love these slightly salty fresh cheese also found in the Latin dairy section.
• Fresh Cilantro -- Sprinkle away at the end. Or not, if you've got that soap thing going on.

How to make Cheesy Shrimp Tacos

1. Chop the shrimp, sprinkle it with sea salt. Set aside.
2. Melt some of the butter in a very large skillet and sauté the corn, poblanos, and onion until the onions have some deep caramelization -- about 20 minutes.
3. Preheat your oven broiler to high and place an oven rack in the upper third of your oven.
4. Lay tortillas on a large sheet pan and sprinkle each with some grated cheese. Set aside.
5. Clear out a space in the middle of your skillet and add more butter. Add the garlic, Worcestershire sauce, water, and tomato paste to the melted butter and stir it into the vegetables.
6. Add the chopped shrimp and cook for 4-5 more minutes. Squeeze juice from a lime over the whole thing and remove from heat.
7. Put the pan with the tortillas in the oven for 3-4 minutes until the cheese is melted and has some browned spots.
8. Pull it out, put some shrimp filling into the center of each tortilla and fold them in half. Return to the broiler for 90 seconds, flip, and cook another 90 seconds or until they're as crispy as you like.
9. Serve with a sprinkle of queso fresco and fresh cilantro.

How to prepare the shrimp

If your shrimp is frozen, pull out the required amount (Weight it if you need to, if you've got a kitchen scale. I use mine all the time!)

To quickly thaw the shrimp, put it in a bowl with some cool water. Let it sit for 15-20 minutes and use your hands to get more of the ice off the shrimp. When they're thawed, drain and transfer them to a cutting board to chop.

You can pile them all up and run your knife through them or you can cut them individually. Aim for each shrimp to be cut into 3-4 pieces.

Homemade Shrimp Tacos Variations and Substitutions

Here are a few substations you can make for ingredients in the recipe:

• Poblanos: Use bell peppers (any color) or a few jalapeños if you want things spicier. You could even use a 4-ounce can of diced green chiles.
• Corn: If you don't eat corn, you can simply add more peppers and onions. Chopped zucchini would be another good swap.
• Garlic: Yes, you can use granulated garlic. If you must.
• Worcestershire: Use equal amount of coconut aminos or half the amount of Tamari/soy sauce.
• Make it a salad: If you're avoiding grains and dairy, use the shrimp filling over a bed of salad greens and top with some Pico de Gallo and a drizzle of extra-virgin olive oil! My Southwest Slaw would be my first choice for a salad base!

Best Shrimp Taco Recipe Tips

• Get some good color on the onions. It takes some time, yes, but the more caramelization you have on those onions, the more natural sweetness will come out in the filling. You'll want that.
• Use the biggest skillet you have. The bigger, the more cooking space and the faster your vegetables will caramelize.
• Don't overcook the shrimp. As soon as you don't see any gray spots, it's done. Overcooking shrimp is a one-way ticket to chewy-town.
• Use a timer when you're using your broiler. If you're like me and chronically char stuff under your broiler, set a damn timer.
• Toast up your tacos in a skillet if you don't want to do it in the broiler. I was trying to avoid more dirty skillets and have quicker toasting tacos by using the broiler, but it's a risky move.

What to serve with Cheesy Shrimp Tacos

Here are a few side dish ideas to round out this taco meal!

Pressure Cooker Black Beans are one of my go-to sides for Mexican-inspired meals. They're smoky, citrusy, with a little heat. (Psst.. they freeze beautifully and I love having a container or two in the freezer for emergencies!)

My Instant Pot Cilantro Lime Rice is a family favorite and mimics that to-die-for rice you find in fresh Mex eateries.

To keep it simple you could always grab your favorite tortilla chips, guacamole, and salsa! My Easy Simple Guacamole Recipe and Pico de Gallo Recipe are both the bomb if you're wanting to make your meal a little extra.

Our favorite Shrimp Taco Toppings

I kept it simple in this recipe with some queso fresco and cilantro, but here are a few other toppings you could add:

• Sliced avocado or guacamole
• Sour cream or Mexican crema
• Salsa or hot sauce
• A little sliced cabbage dressed with lime.
• Pickled onions. Have you made your own Homemade Pickled Onions? *gasp* they're so easy and so good on allll kinds of tacos and salads.

Storing Homemade Shrimp Tacos

Store any leftover filling in an airtight container in the fridge for up to 3 days for best flavor. Assembled tacos don't store well because the tortillas get soggy. They're best made to order!

More Easy Taco Recipes on Perry's Plate

One of my favorite games is "will it taco?" and here are a few of our favorites...

Pork and Pineapple Tacos

Blackened Fish Tacos

Pineapple Chicken Tacos

Zucchini Black Bean Tacos

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!

Need some extra visuals? Here's my YouTube video about these Cheesy Shrimp Tacos!

Cheesy Shrimp Tacos

Yield: 12 tacos

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

After 17 years of developing delicious recipes (many of which are tacos), I’ve learned one undeniable truth: when cheese gets golden and lacy and fuses to a tortilla… magic happens. These shrimp tacos are a spicy little love letter to that moment.

Print

Ingredients

• 1 pound uncooked medium or large shrimp, peeled, and tails removed
• Sea salt
• 6 Tablespoons butter, divided
• 1 large yellow onion, peeled and diced
• 2 poblano pepper (see note), seeded and diced
• 1 cup fresh or frozen corn
• 3 garlic cloves, crushed or Microplaned
• 2 teaspoons Worcestershire sauce or coconut aminos
• 2 teaspoons tomato paste
• 1 lime
• 12 small tortillas
• 6 ounces shredded cheese (see note)
• Queso Fresca and fresh cilantro, for garnish
• Queso Fresca and fresh cilantro, for garnish

Instructions

1. Chop the shrimp roughly into thirds, sprinkle generously with sea salt. Set aside.
2. Melt 4 Tablespoons of the butter in a very large skillet and sauté the corn, poblanos, and onion on medium or medium-high heat until the onions have some deep caramelization, stirring often -- about 20 minutes. Reduce heat of they start to scorch.
3. While you're waiting, preheat your oven broiler to high and place an oven rack in the upper third of your oven.
4. Lay half of the tortillas on a large sheet pan and sprinkle each with some grated cheese. It's OK if they overlap some. Set aside.
5. When the vegetables are done, clear out a space in the middle of your skillet and add 2 Tablespoons more butter. Add the garlic, Worcestershire sauce, and tomato paste to the melted butter and stir it into the vegetables.
6. Add the chopped shrimp and ⅓ cup of water and cook for 4-5 more minutes until the shrimp is pink and just barely cooked through. Squeeze juice from the lime over the whole thing and remove from heat.
7. Put the pan with the tortillas in the oven for 3-4 minutes until the cheese is melted and has some browned spots.
8. Pull it out, put some shrimp filling into the center of each tortilla and fold them in half. Return to the broiler for 90 seconds, flip, and cook another 90 seconds or until they're as crispy as you like.
9. Repeat, assemling and toasting up the tacos with remaining tortillas, cheese, and shrimp filling.
10. Serve each taco with a sprinkle of queso fresco and fresh cilantro.

Notes

1. You could also use a couple small bell peppers or a few jalapeno peppers in place of the poblanos. Poblanos have a mild amount of heat but not the amount that is in a jalapeno.
2. I like using "quesadilla cheese" that's found in the Latin dairy section, but Monterey jack or pepper jack also work well. Queso fresco is also found in the Latin food aisle. If you can't find it, just use more of whatever cheese you melted onto the tortillas.
3. Use whatever tortillas you want. I recomend "street taco" or small taco sized. I especially love Siete's almond flour tortillas if you're avoiding grains. We find them at our Costco.
4. If you're a hot sauce person, I highly recommend adding a little to these. I thought they were perfect with just a hint of heat.

Recommended Products

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

• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 6 Serving Size 2 tacos
Amount Per Serving Calories 647Total Fat 33gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 13gCholesterol 75mgSodium 1041mgCarbohydrates 68gFiber 5gSugar 4gProtein 21g

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 Homemade Shrimp Tacos appeared first on Perry's Plate.

I love recreating meals from places I travel and keeping the recipes like a little collection of souvenirs. Way better than a shelf of dust-collecting do-dads, imo.

I’ll always remember that trip to LA when I had the best caesar salad of my life. Who knew that cilantro & lime would make such good caesar dressing?

Why You'll Love This Shrimp Caesar Salad Recipe

You'll love this Grilled Shrimp Caesar Salad for its perfect combination of smoky, grilled shrimp and crisp, fresh greens. The tangy Caesar dressing pairs beautifully with the tender shrimp, while the crunchy corn and creamy avocado add a satisfying texture. It's a quick and delicious meal that's both light and flavorful.

Shrimp Caesar Salad Recipe Ingredients

For the dressing

• Egg yolks
• Lime
• Garlic
• Worcestershire sauce or coconut aminos, or 1 teaspoon anchovy paste
• Olive oil
• Cilantro
• Parmesan cheese
• Sea salt

For the Salad

• Shrimp
• Sea salt
• Lime
• Garlic powder
• Avocado oil
• Cobs of fresh corn
• Romaine lettuce
• Avocados
• Cherry or grape tomatoes
• Pepitas

How to Make a Caesar Salad with Shrimp

To make the dressing:

1. Put the egg yolks, juice from the lime, garlic clove, and Worcestershire (or whatever else you're using) in the work bowl of a food processor. (See notes if you don't have a food processor.)
2. Process until everything is smooth. While the machine is running, add the olive oil.
3. Turn the machine off and add the cilantro, Parmesan, and sea salt. Pulse until combined. Taste, and add a bit more salt and/or lime juice if you feel it needs it.
4. Chill until ready to use. You can make the dressing up to 2 days in advance for best flavor.

To make the salad:

1. Sprinkle the shrimp with ½ teaspoon of sea salt. Add the juice from the lime, garlic powder and 1 tablespoon of avocado oil. Mix everything well and let it marinate for at least 15 minutes, up to 3 hours. You can thread them on skewers now or immediately before grilling.
2. Drizzle 1 Tablespoon of the oil on the corn cobs, using your hands to coat them well.
3. Cut the Romaine heads in half lengthwise -- KEEPING THE ROOT END IN TACT. Drizzle 1 Tablespoon of oil on the cut sides of the lettuce.
4. Preheat your grill to medium-high heat.
5. Put the corn and shrimp on the grill together (if you have room). Grill for several minutes, turning each until golden brown spots form. The shrimp probably be done before the corn, so take them off when they turn pink. (Too long and you'll end up with rubber.)
6. Put the Romaine on the grill, cut-side down next to the corn (if you have room). Grill the lettuce for just a minute or two on each side until the edges of lettuce turn a little black and charred.
7. Remove the lettuce and the corn when they're both done. Cut the corn off the cobs.
8. Assemble the salads by using ½ of a head of romaine as a base. Top with a few shrimp, grilled corn, avocado slices, tomatoes, pepitas, and a big drizzle of the Santa Fe Caesar dressing.
9. Or just throw it all onto a platter and let people have at it.

Shrimp Caesar Salad Recipe Variations

Grilled vegetables - Add peppers, zucchini, or asparagus for extra variety and flavor.

Nuts or seeds - Add hemp hearts, flaxseeds or sesame seeds as a flavorful garnish.

Tips For Making a Perfect Shrimp Caesar Salad

Don't let your lettuce get soggy and wilted; simply grill it for a minute or two to char the edges slightly.

I like to make the dressing a day in advance to let the flavors develop.

If you don't have a food processor, mince the garlic as fine as you can (or use a Microplane grater), then whisk it with the yolks, lime juice, Worcestershire, and olive oil. Whisk in the cilantro, Parmesan, and salt. You could also use a blender to buzz everything up really well.

What to Serve with Shrimp Caesar Salad

More Hearty Salad Recipes from Perry's Plate

Strawberry Cobb Salad with Strawberry Balsamic Vinaigrette -- A fun twist on a traditional cobb salad with fresh strawberries and the most delicious fruity balsamic dressing. (I like twisting things, can you tell?)

Grilled Jerk Chicken & Mango Salad -- Spicy + sweet going on here. And a handful of plantain chips just makes this super delightful.

Fiesta Lime Chicken Salad -- Another restaurant knock off! Well, kind of. I based a salad on the Tequila-Lime (turned Fiesta Lime) Chicken at Applebee's. I like it better in salad form, to be honest.

Grilled Vegetable and Rotisserie Chicken Salad is one of my summertime go-to's. Rotisserie chicken makes it super easy to make, but you can use any cooked chicken here.

Caesar Salad With Grilled Shrimp

Yield: Serves 8

Prep Time: 30 minutes

Cook Time: 15 minutes

Additional Time: 1 hour

Total Time: 1 hour 45 minutes

When Steve and I were in LA earlier this year we ate the most wonderful Caesar salad of our lives at Jimmy's Famous American Tavern. I immediately got to work and recreated it to share with you. The cilantro-lime caesar dressing ALONE is worth making this.

Print

Ingredients

For the dressing

Toggle ingredient group

• 2 egg yolks
• 1 juicy lime
• 1 garlic clove
• 2 teaspoon Worcestershire sauce or coconut aminos, or 1 teaspoon anchovy paste
• ½ cup extra-virgin olive oil
• ½ cup fresh cilantro (about a handful)
• ½ cup grated fresh Parmesan cheese, plus more for garnish
• ½ teaspoon sea salt

For the Salad

Toggle ingredient group

• 1 ½ pounds large shrimp, peeled and tails removed (wild-caught, if possible)
• ½ teaspoon sea salt
• 1 large juicy lime
• ¼ teaspoon garlic powder
• 3 Tablespoons avocado oil, divided
• 2-3 cobs of fresh corn
• 2 large heads of Romaine lettuce
• 2 avocados, peeled, pitted, and sliced
• 8 ounces cherry or grape tomatoes, halved
• ⅓ cup pepitas

Instructions

To make the dressing:

1. Put the egg yolks, juice from the lime, garlic clove, and Worcestershire (or whatever else you're using) in the work bowl of a food processor. (See notes if you don't have a food processor.)
2. Process until everything is smooth. While the machine is running, add the olive oil.
3. Turn the machine off and add the cilantro, Parmesan, and sea salt. Pulse until combined. Taste, and add a bit more salt and/or lime juice if you feel it needs it.
4. Chill until ready to use. You can make the dressing up to 2 days in advance for best flavor.

To make the salad:

1. Sprinkle the shrimp with ½ teaspoon of sea salt. Add the juice from the lime, garlic powder and 1 tablespoon of avocado oil. Mix everything well and let it marinate for at least 15 minutes, up to 3 hours. You can thread them on skewers now or immediately before grilling.
2. Drizzle 1 Tablespoon of the oil on the corn cobs, using your hands to coat them well.
3. Cut the Romaine heads in half lengthwise -- KEEPING THE ROOT END IN TACT. Drizzle 1 Tablespoon of oil on the cut sides of the lettuce.
4. Preheat your grill to medium-high heat.
5. Put the corn and shrimp on the grill together (if you have room). Grill for several minutes, turning each until golden brown spots form. The shrimp probably be done before the corn, so take them off when they turn pink. (Too long and you'll end up with rubber.)
6. Put the Romaine on the grill, cut-side down next to the corn (if you have room). Grill the lettuce for just a minute or two on each side until the edges of lettuce turn a little black and charred.
7. Remove the lettuce and the corn when they're both done. Cut the corn off the cobs.
8. Assemble the salads by using ½ of a head of romaine as a base. Top with a few shrimp, grilled corn, avocado slices, tomatoes, pepitas, and a big drizzle of the Santa Fe Caesar dressing.
9. Or just throw it all onto a platter and let people have at it.

Notes

Nat's Notes:

1. If you are avoiding fresh corn for a particular reason, diced grilled zucchini would be a great substitute.

2. If you don't have a food processor, mince the garlic as fine as you can (or use a Microplane grater), then whisk it with the yolks, lime juice, Worcestershire, and olive oil. Whisk in the cilantro, Parmesan, and salt. You could also use a blender to buzz everything up really well.

The post Grilled Shrimp Caesar Salad Recipe appeared first on Perry's Plate.

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 Shrimp Ceviche?

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.

Mango Shrimp Ceviche Recipe Ingredients

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

How to make this 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.

Tropical Ceviche Recipe Variations

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

How to Serve Tropical 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 Shrimp Mango Ceviche

Tropical Ceviche

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.

Tropical Ceviche Recipe FAQs

Is shrimp ceviche safe to eat?

My version uses cooked shrimp, but marinating raw shrimp in sufficient acid (like citrus juice) makes it safe to eat.

Can I use frozen shrimp instead of fresh?

Sure! Just thaw the shrimp in some cold water before you cook it.

Can I use other fruits and vegetables to make the mango shrimp ceviche recipe?

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

Keeping a bag of frozen shrimp on hand is one of my biggest quick-meal time saving tips. It thaws and cooks so quickly and can be flavored ANY WAY YOU WANT. Sorry for yelling, but I’m super excited about this.

Healthy eating doesn't have to be a chore—this stir fry proves it. Make it. Love it. Repeat.

You will love this Thai Shrimp Stir Fry Recipe with Vegetables

Packed with shrimp, nutrient-rich veggies, and a coconut milk-based sauce that makes it all come together in just 40 minutes. No more boring, bland meals—this stir fry is vibrant, satisfying, and full of flavor.

Paleo Shrimp Stir Fry Ingredients

• Uncooked, peeled shrimp - sliced uncooked chicken breast or steak would be good too!
• Lime
• Thai Spice Blend - This is my custom Thai Spice Blend! I highly recommend making a batch, but if you’re in a pinch, you can also use Thai Curry Paste
• Garlic
• Sea salt
• Coconut oil
• Onions
• Sea salt
• Shredded vegetables – Carrots, cabbage, Brussels, broccoli slaw… anything you can find that is pre-shredded will save you lots of time!
• Coconut milk or coconut cream
• Fish sauce
• Crushed red pepper flakes - optional, if you’d like some heat
• Fresh cilantro, chopped
• Green onions, thinly sliced
• Finely chopped peanuts or cashews
• Chili crisp or sriracha, for serving (optional)

How to Make Stir Fry Shrimp

1. Place thawed shrimp in a medium bowl. Sprinkle liberally with sea salt, Thai Spice Blend, lime zest, juice, and garlic; toss to evenly coat. Let it sit for 10-15 minutes while you gather/prep the other ingredients.
2. Heat the 2 Tablespoons of coconut oil in a large skillet over medium-high heat. Once hot, add the shrimp; flip them over as they cook. When the shrimp is completely pink and the edges begin to curl slightly, then transfer them to a plate or bowl.
3. Add the onions to the pan with more coconut oil, if you need it. Cook, stirring frequently, until onions are soft, about 5 minutes. Add the shredded vegetables, and toss around to coat them in the oil and spices. Cook for another 2-3 minutes.
4. Pour in the coconut milk and add the fish sauce, more Thai Spice Blend, crushed red pepper flakes (if using), and juice from the remaining lime. Stir to combine and let everything cook until the greens are wilted, 5-7 minutes.
5. Add the shrimp back to the skillet with the chopped cilantro. Stir to reheat the shrimp.
6. Sprinkle the green onions and chopped peanuts over the skillet and serve.

How to know when shrimp is done

Shrimp is finished cooking when it’s pink. You don’t want to wait too long after that otherwise it’ll get rubbery. Here’s another resource to explain How to Tell When Shrimp is Done.

Stir Fry Shrimp Variations

• Make it spicy with more chili flakes! Try adding in some sliced raw jalapeño when you add the vegetables, too.
• Swap out the shrimp for some sliced chicken or steak. Tofu would work well, too.
• Use Thai Curry Paste instead of the Thai Spice Blend, if you have it. Any kind will do, but I’m partial to Massaman Curry Paste.

How to serve this Thai Shrimp Stir-Fry Recipe with Vegetables

This recipe stands well on its own, but these would be good additions, too!

Instant Pot Coconut Rice

Ginger Scented Rice

Thai Sweet Potato

Thai Shrimp Soup

Curry Roasted Cauliflower (use my Thai Spice Blend!)

I made some ginger rice to go with it because it's one of my favorite things ever, and I'm glad I did. The shrimp and veggies ended up a tad spicier than I anticipated and mixing in some rice helped tone it down for my Littles. But leaving the rice out would make it paleo, if you're on a strict regimen.

You can also shred/slice the vegetables ahead of time. It's perfect for a weeknight meal!

How to store Shrimp with Vegetable Stir Fry

Store any leftovers in a lidded container in the fridge for up to 5 days. Reheat any leftovers in a skillet over medium heat.

More Asian-Inspired One-Pan Recipes on Perry's Plate

Thai Green Curry Zoodles with Shrimp & Broccoli is a knock off of one of my favorite meals from Noodles & Co. It's a great meal for hot summer days, too.

Easy Paleo Pad Thai is another meal on our "favorite dinner list". And another meal made in under 30 minutes!

A family favorite, Egg Roll in a Bowl with Sriracha Mayo is easy to put together and has all of the flavors of Chinese egg rolls without the fried exterior.

Mango Chicken Curry is an oldie, but such a great recipe for a quick weeknight dinner.

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!

Paleo Shrimp and Vegetable Stir Fry

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

This is a fun stir fry/curry hybrid with quick cooking shrimp and shredded veg for an easy take-out style meal for a busy weeknight! This is another use for my delicious Thai spice blend, but you can use Thai curry paste if you'd prefer.

Print

Ingredients

For the shrimp:

Toggle ingredient group

• 1 pound medium or large uncooked, peeled shrimp (tails on or off)
• 1 lime
• 1 Tablespoon Thai Spice Blend
• 2 cloves garlic, minced
• sea salt
• 2 Tablespoons coconut oil (more, if needed)

For the vegetables:

Toggle ingredient group

• 1 cup thinly sliced onions (about ½ of a large onion)
• sea salt
• 1 pounds shredded vegetables (carrots, cabbage, Brussels, broccoli slaw)
• 1 can of coconut milk or coconut cream
• 2 Tablespoons sugar-free fish sauce
• 1 Tablespoon Thai Spice Blend
• ¼ teaspoon crushed red pepper flakes (or more if you'd like it spicier)
• juice from 1 lime
• a handful of fresh cilantro, chopped
• 2 green onions, thinly sliced
• ⅓ cup finely chopped peanuts
• Chili crisp or sriracha, for serving (optional)

Instructions

1. If the shrimp isn't thawed, put them in a strainer and run cool water over them for a couple of minutes or put the strainer in a bowl and fill with water. When thawed, drain and place in a medium bowl. Sprinkle liberally with sea salt.
2. To the shrimp add 1 Tablespoon Thai spice blend, the zest and juice from the lime, and the garlic; toss to evenly coat. Let it sit for 10-15 minutes while you gather/prep the other ingredients. If you want to do this ahead of time, chill the shrimp for up to 4 hours.)
3. If you didn't purchase pre-shredded vegetables, you'll want to take care of that now. If you have a slicer attachment on your food processor or a mandoline slicer this will go very quickly. If you don't, then just quarter the sprouts and slice everything else as thin as you can with a sharp knife.
4. Heat the 2 Tablespoons of coconut oil in a large skillet over medium-high heat. Once hot, add the shrimp; flip them over as they cook. When the shrimp is completely pink and the edges begin to curl slightly, then transfer them to a plate or bowl.
5. Add the onions to the pan with more coconut oil, if you need it. Cook, stirring frequently, until onions are soft, about 5 minutes. Add the shredded vegetables, and toss around to coat them in the oil and spices. Cook for another 2-3 minutes.
6. By now you might have some stuff sticking to the bottom of your pan. Pour in the coconut milk and add the fish sauce, 1 Tablespoon Thai Spice Blend, crushed red pepper flakes (if using), and juice from the remaining lime juice. Stir to combine and let everything cook until the greens are wilted, 5-7 minutes.
7. Add the shrimp back to the skillet with the chopped cilantro. Stir to reheat the shrimp. Sprinkle the green onions and chopped peanuts over the skillet and serve.

Notes

1. I highly recommend this Thai spice blend. The only tricky ingredient is ground fenugreek which you can easily buy online if you can't find it at the grocery store. If you'd rather not make the spice blend you can use Thai curry paste (any type) and double the amounts listed in the recipe.
2. In the photos above I used ½ head of cabbage and a 12-oz bag of broccoli slaw. If you aren't buying pre-shredded veg, you can shred/slice the vegetables ahead of time to make this an even quicker meal to prepare during the week!
3. Feel free to substitute sliced, uncooked chicken for the shrimp, too. And you can let it marinate for up to 24 hours.

Recommended Products

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

• 
  Mae Ploy 14 Ounce Curry Paste 4 Flavor Variety Pack, Pack of 4
• 
  Rani Fenugreek (Methi) Seeds Ground Powder 3oz (85g)
• 
  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 6 Serving Size 1.5 cup
Amount Per Serving Calories 323Total Fat 23gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 4gCholesterol 2mgSodium 514mgCarbohydrates 26gFiber 5gSugar 11gProtein 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.

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 Thai Shrimp Stir Fry Recipe with Vegetables appeared first on Perry's Plate.

More tacos! Shrimp & fish tacos are some of my favorites. They remind me of sitting on the beach in Mexico. Mmm.

These heavily seasoned, smoky, chipotle shrimp goes so well with the fruity, cool salsa! My favorite part about this recipe is that you can easily make it in under 30 minutes.

Let's talk about the seasoning for the shrimp for a second...

Seasoning for Grilled Shrimp Tacos

This is my Smoky Chipotle Taco Seasoning. It has a lot of smoky flavors -- smoked paprika, ground chipotle powder, and a surprising ingredient -- nutritional yeast!-- that gives it a richer, umami taste.

If you don't want to put together this homemade taco seasoning, use any taco seasoning you like with some chopped chipotles in adobo sauce or a few pinches of dried chipotle powder.

Besides the seasoning, all you need is some fresh lime juice. Easy peasy.

How to Grill Shrimp

I love shrimp because it cooks so quickly! Be sure your grill is turned up super hot so you can get a little char on there before they cook all the way through.

I use a grill skillet (similar to this grill skillet on Amazon), but you can thread them onto metal skewers if you don't have a grill skillet.

Don't have a grill? Throw those babies into a REALLY hot skillet with a little oil.

Pineapple Salsa for Shrimp Tacos

Admittedly, these tacos are just a vehicle for this pineapple avocado salsa. It's so good.

I love the contrasting flavors of the smoky shrimp with the sweet pineapple. *chef's kiss*

I also love that it doesn't have tomatoes like a traditional pico de gallo. You could definitely add some, if you like.

Assembling Grilled Shrimp Tacos

These are so easy to put together on a busy night. Even with the bit of chopping that goes into the salsa, you can have these ready in under 30 minutes. I love that shrimp is so easy and fast like that.

I used street taco corn tortillas for these because they're so little and cute! You can use any kind of tortilla you like, using corn ones to make gluten-free tacos or almond flour ones to make them grain-free.

You could even forgo the tortilla completely and put the shrimp and salsa on a bed of lettuce to make a salad! If you have some cilantro lime dressing this would be the BOMB.

I love a little sprinkle of cotija cheese, too. It's like the Mexican version of Parmesan if you haven't had it. If you can't find it where you live, feta is also good here.

If you like these shrimp tacos, try another one of my taco (or taco-inspired) recipes!

More Taco Recipes on Perry's Plate

10-Minute Smoked Salmon Tacos are another quickie that I love throwing together for a fast lunch.

Tropical Fish Tacos with Pineapple Salsa are some of the first fish tacos I ever made. That one has a fruity salsa, too!

Chile-Lime Fish Taco Bowls are one of my favorite meals. These never get old and you can make them with any kind of salsa or latin toppings you have on hand.

Keto Breakfast Tacos have a crispy cheese shell filled with chipotle scrambled eggs! Love these!

Also, check the Tex-Mex Latin Section of my Recipe Index for lots of shredded meat recipes for tacos!

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 Shrimp Tacos with Pineapple Avocado Salsa

Yield: Makes about 8 street tacos

Prep Time: 20 minutes

Cook Time: 10 minutes

Additional Time: 1 minute

Total Time: 31 minutes

Smoky grilled shrimp pairs up with sweet pineapple salsa in these delicious grilled shrimp tacos! They're done in under 30 minutes, too.

Print

Ingredients

• 8 ounces large raw shrimp, peeled and tails removed
• 1 Tablespoon Smoky Chipotle Taco Seasoning (see note)
• 1 Tablespoon avocado oil
• 1 lime
• Small tortillas
• ½ cup crumbled Mexican cotija cheese

For the Pineapple Avocado Salsa:

Toggle ingredient group

• 1 ½ - 2 cups diced pineapple (About ¼ of a pineapple)
• 1 avocado, pitted, peeled, and diced
• 1 small jalapeño, diced (remove seeds if you don't want it spicy)
• ¼ cup minced red onion
• ¼ cup chopped fresh cilantro
• Generous pinch of sea salt

Instructions

1. Toss the shrimp with the taco seasoning, avocado, and juice from ½ of the lime. Save the rest of the lime for the salsa. Let it sit at room temperature for 15-20 minutes while you prep the rest.
2. Mix together the salsa ingredients, including the juice from the remaining ½ lime. Set aside.
3. Preheat your grill to high heat. If you're using a grill skillet, place it on the grill to preheat it as well. If you don't, thread the shrimp onto metal skewers. Cook the shrimp for about 4-5 minutes, flipping them around a couple of times until they're just barely cooked through and no longer transluscent.
4. Warm up the tortillas on the grill, too, if you want.
5. Assemble the tacos by placing a few shrimp in each tortilla. Top with a spoonful or two of salsa, and a sprinkle of cotija cheese.

Notes

1. I highly recommend using the taco seasoning I linked to, but if you don't want to, just use 2 teaspoons of any taco seasoning you like + 1 teaspoon of diced chipotles in adobo sauce to give it a smoky taste.
2. You can sear the shrimp in a really hot pan with a little oil if you don't have a grill.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 384Total Fat 20gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 12gCholesterol 93mgSodium 774mgCarbohydrates 40gFiber 8gSugar 15gProtein 17g

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 Grilled Shrimp Tacos with Pineapple Avocado Salsa appeared first on Perry's Plate.