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Ingredients:
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500g shrimp, peeled and deveined
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300g linguine or your preferred pasta
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4 cloves garlic, minced
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1/2 cup unsalted butter
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Zest of 1 lemon
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Juice of 1 lemon
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Fresh parsley, chopped
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Salt and pepper to taste
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Instructions:
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Cook pasta according to package instructions.
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In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
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Add shrimp to the skillet and cook until pink and opaque.
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Stir in lemon zest, lemon juice, salt, and pepper.
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Toss cooked pasta in the skillet with the shrimp and sauce.
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Garnish with fresh parsley and serve.
Garlic Lemon Butter Shrimp Pasta
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Miso Glazed Cod with Bok Choy
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Ingredients:
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4 cod fillets
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3 tablespoons white miso paste
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2 tablespoons soy sauce
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1 tablespoon honey
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1 tablespoon rice vinegar
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2 teaspoons sesame oil
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Bok choy, trimmed
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Instructions:
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Preheat oven to 400°F (200°C).
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In a bowl, whisk together miso paste, soy sauce, honey, rice vinegar, and sesame oil.
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Place cod fillets on a baking sheet and brush with the miso glaze.
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Roast in the oven for 12-15 minutes or until the cod is cooked through.
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Steam bok choy until tender.
Coconut Lime Shrimp Skewers
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Instructions:
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In a bowl, whisk together coconut milk, lime zest, lime juice, soy sauce, honey, and ginger.
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Marinate shrimp in the mixture for at least 30 minutes.
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Thread shrimp onto skewers.
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Grill skewers for 2-3 minutes per side or until shrimp are cooked through.
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Serve with a side of lime wedges.
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Ingredients:
-
500g shrimp, peeled and deveined
-
1 cup coconut milk
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Zest and juice of 2 limes
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2 tablespoons soy sauce
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1 tablespoon honey
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1 teaspoon grated ginger
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Wooden skewers, soaked in water
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Instructions:
-
In a bowl, whisk together coconut milk, lime zest, lime juice, soy sauce, honey, and ginger.
-
Marinate shrimp in the mixture for at least 30 minutes.
-
Thread shrimp onto skewers.
-
Grill skewers for 2-3 minutes per side or until shrimp are cooked through.
-
Serve with a side of lime wedges.
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Ingredients:
-
500g shrimp, peeled and deveined
-
1 cup coconut milk
-
Zest and juice of 2 limes
-
2 tablespoons soy sauce
-
1 tablespoon honey
-
1 teaspoon grated ginger
-
Wooden skewers, soaked in water
Coconut Lime Shrimp Skewers
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Instructions:
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Brush salmon fillets with olive oil and season with salt and pepper.
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Grill salmon for 4-5 minutes per side or until desired doneness.
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In a bowl, mix chopped dill, Greek yogurt, and Dijon mustard to make the sauce.
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Serve grilled salmon with dill sauce and lemon wedges.
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Ingredients:
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4 salmon fillets
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2 tablespoons olive oil
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Salt and pepper to taste
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1/4 cup fresh dill, chopped
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1/4 cup Greek yogurt
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1 tablespoon Dijon mustard
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Lemon wedges for serving
Grilled Salmon with Dill Sauce
THE HAPPY SHRIMP
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