Shrimp Mango Salad with Raw Beets

This Northern California heat is definitely growing my repertoire of minimal-cooking dinners! I mean, sheesh. After a steamy day, the last thing I want to do is stand in front of a boiling pot of anything, no matter how delicious.

This salad is fabulous and refreshing on a warm day (or any day, really!). And the shrimp take just a few minutes in a skillet. Totally doable!

YIELD 4 servings

INGREDIENTS

1 to 1 1/2 pounds shrimp

6 cups mixed greens

1 small mango, peeled and chopped

1/4 to 1/2 red onion, finely diced

1 medium beet, peeled and chopped

oil for sautéing shrimp

salt and pepper

2 cups thinly sliced fennel bulb (approx 1 medium bulb), optional

I suggest a citrus vinaigrette for dressing

INSTRUCTIONS

1.  Heat oil in saucepan on medium, add peeled shrimp and sprinkle with salt and pepper, and sauté for a few minutes, until pink and opaque - doesn't take too long, keep an eye out

2.  Prepare mangos, onion, beet and fennel, and toss with greens

3.  Dish up the salad and top with shrimp and dressing

Simple Stir Fry

Everyone has their favorite version of stir fry. This is ours, but of course use any veggies you like. And we switch out shrimp, chicken and beef depending on what we're in the mood for (shrimp is my favorite!).

YEILD 4-6 servings

INGREDIENTS

        1 to 1 1/2 pounds shrimp OR 1 pound tender beef (such as tenderloin, round steak, rib eye, sirloin, tri-tip, flank steak...) sliced into thin strips OR 1 pound skinless, boneless chicken, chopped

        1/2 head broccoli, chopped

        1 red bell pepper, chopped

        4 large white mushrooms, sliced

        1 1/2 to 2 cups pineapple chunks

        2 tablespoons diced pickled jalapeños (optional)

        4 cups cauliflower rice

        1 tablespoon coconut oil

INSTRUCTIONS

    1.    Prepare cauliflower rice and set aside (To keep warm, keep covered in a pan on lowest heat, stirring occasionally. If your stove runs hot and you're worried about overcooking, put in a covered dish and wrap in a towel.)

    2.    Heat oil in saucepan on medium - med/high heat and cook meat until done (beef strips, cooked to your preferred doneness, and shrimp until pink and opaque - doesn't take too long)

    3.    Set meat aside, turn the heat down to med/low and toss in the veggies that take longer to cook first - in this case, the broccoli goes in first for a few minutes, then the bell pepper for a few minutes, and add the mushrooms, pineapple and jalapeños last, and cook all until broccoli is tender

    4.    Dish up 1 cup cauliflower rice to each bowl, and top with stir fry veggies and meat

Buffalo Shrimp Salad

This is one of my favorites. The marinade carries just enough heat, gets lovely and caramelly when cooked and coats the shrimp so nicely. I'd call it mildly spicy (no teary eyes), so definitely add more hot sauce if you like the burn. In this photo I used giant prawns, so I only portioned 3 per plate, but the size of the shrimp is up to you. Also, I kept the salad ingredients really simple, but of course use whichever veggies you like.

YIELD 4 servings

INGREDIENTS

        1 to 1 1/2 pounds shrimp (4-6 ounces/person)

        1 bell pepper, chopped

        1 carrot, peeled & chopped

        1/4 cup sunflower seeds

        6 cups mixed greens

        Approx 1 cup Creamy Dairy-free Ranch Dressing

        Coconut oil to coat skillet

        For Marinade

        2/3 cup hot sauce (I used Frank's Red Hot Original Cayenne Pepper Sauce because I liked the ingredients and there's no sugar added)

        1/3 cup water

        1 tablespoon honey

        1 tablespoon minced garlic

INSTRUCTIONS

    1.    Combine marinade ingredients and set aside while you peel and prepare the shrimp

    2.    Allow your shrimp to marinate in the fridge as long as you can, conveniently (I know no one wants to stand around, waiting for shrimp to get tasty, so you could prepare that part the night before. But not to worry, they'll still be delicious after just 20 minutes in the sauce. Personally, I like to log at least an hour.)

    3.    If you haven't yet, take the time they're marinating to make the ranch dressing and chop the salad vegetables

    4.    When the shrimp are done soaking, take them out of the sauce and cook in a bit of oil on medium until they're nearly, but not quite cooked through (just a few minutes)

    5.    Then turn the heat down to low and add the marinade - allow to cook a few more minutes, until shrimp are thoroughly cooked/opaque and the sauce is thick and caramelized

    6.    Serve over a bed of greens and any other veggies you like, and drizzle with ranch

Garlic Shrimp over Zucchini Noodles

Here's my scrumptious grain-free version of garlic shrimp and pasta. And both the shrimp and zucchini noodles cook up so quickly, you can have it done in a snap. Don't feel like zucchini noodles (which I love love love)? Serve them over stir fry veggies. Either way, it's a total winner.

YIELD 4 servings

INGREDIENTS

        1 to 1 1/2 pounds shrimp

        4 medium zucchinis, "spiralized" or cut julienne 

        1/4 cup chopped green onions

        2 tablespoons chopped fresh parsley

        2 to 3 tablespoons minced garlic

        1 1/2 tablespoons butter, ghee or coconut oil

        1/4 teaspoon red pepper flakes

        1 1/2 - 2 teaspoons salt

        Black pepper, to taste

        1 tablespoon lemon juice (optional for a little citrus tang)

INSTRUCTIONS

    1.    Heat skillet to medium high and sauté 1 tablespoon of butter, ghee or coconut oil, green onions and shrimp for a few minutes, until shrimp is almost cooked (about 3 minutes for 20-35 count)

    2.    Turn heat down to medium/low add parsley, red pepper flakes, garlic, 1 teaspoon salt and lemon juice - cook a few more minutes, until shrimp is thoroughly cooked (completely opaque) and add a bit of water to thin the sauce, if you like

    3.    Take the shrimp out of the skillet, set aside

    4.    Spiralize zucchini, put 1/2 tablespoon of butter, ghee or coconut oil in skillet and add zucchini noodles

    5.    Season with 1/2 - 1 teaspoon salt and pepper, and allow to sizzle for 5-10 minutes, or until desired tenderness

    6.    Serve shrimp over zucchini noodles and enjoy :)

Sweet Potato Shrimp Cakes with Spicy Mayo

I love these so much. Sweet and salty, with a little heat, these guys are so. darn. GOOD. And with a little slather of spicy mayo on each... just yum.

* I mention it below, but it bears repeating - this recipe doesn't make super firm patties, but it does make super awesome ones. Just take a bit of care when flipping.

* Potato thoughts

INGREDIENTS

        1 pound precooked tiny shrimp

        1 pound sweet potatoes or yams (3 medium sweet potatoes/yams or 2 cups mashed)

        1 bell pepper, half finely diced (for inside patties), half sliced (to top salad greens)

        2 tablespoons onions, finely diced

        2 eggs, beaten

        1 teaspoon ground ginger

        1/2 teaspoon coriander

        1 teaspoon salt

        1/4 teaspoon cayenne pepper (optional)

        Red pepper flakes to top mayo (optional)

        Oil to coat skillet (coconut is my favorite, but if you use olive oil, just make sure the heat doesn't get too high)

        6 cups mixed greens

        For Spicy Mayonnaise

        3/4 cup mayonnaise

        1 tablespoon hot sauce

INSTRUCTIONS

    1.    Scrub sweet potatoes and poke a few holes in them with a fork

    2.    Put them in a shallow dish and into the oven, without preheating it

    3.    Then heat to 425F and allow to bake for 45 minutes if they are 2-3 inches in diameter. Add 15 minutes for each additional inch in diameter. After the timer goes off allow them to sit in the oven for another 30 minutes as it cools off (instructions source)

    4.    While they're baking, finely dice the onion and bell pepper and whip up the spicy mayo

    5.    When the sweet potatoes are done, and cooled off a bit, peel and mash in a large mixing bowl, then stir in the rest of the ingredients (except red pepper flakes) and thoroughly combine

    6.    Oil skillet and heat to med/low (make sure burners are heated before cooking)

    7.    Scoop slightly less than 1/4 cup (per patty) onto the skillet and use back of spatula to pat down to about 1/2 inch thick

    8.    Cook for 3-4 minutes on each side and serve with a little schmear of spicy mayo, atop a bed of mixed greens and sliced peppers

Tips:

• Make sure the skillet isn't too hot, or they may end up burning and sticking without thoroughly cooking
• These don't make super firm patties so take care when flipping. And if they seem to be falling apart easily, just make them a bit smaller.

Garlic Shrimp with Cashew Alfredo Sauce

Yummy, simple and satisfying!

YIELD 4 servings

INGREDIENTS

        20 ounces shrimp

        1 head broccoli, chopped

        2 tablespoons minced garlic

        3 to 4 cups cauliflower rice

        Coconut oil to coat pan

        Cashew Alfredo

        1 1/3 cups cashew cream

        1/3 cup water (add water to your desired consistency)

INSTRUCTIONS

    1.    Prepare cauliflower rice and set aside (To keep warm, keep covered in a pan on lowest heat, stirring occasionally. If your stove runs hot and you're worried about overcooking, put in a covered dish and wrap in a towel.)

    2.    Sauté shrimp in a bit of coconut oil with garlic until pink, and set aside

    3.    In same pan, sauté broccoli until tender, adding more oil if necessary

    4.    Turn burner heat to low, thoroughly combine cashew cream with water and pour over broccoli in the pan to warm

    5.    Dish 3/4 - 1 cup cauliflower rice in each bowl, and top with broccoli alfredo and shrimp