BetterMealRecipes

Servings: 4

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Total Time: Approximately 30 minutes

Ingredients

For the Grilled Lime Shrimp:

1 pound (450 g) large shrimp, peeled and deveined

2 tablespoons olive oil

Juice and zest of 2 limes

2 cloves garlic, minced

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon chili powder

Salt and pepper to taste

For the Pineapple Salsa:

1 cup fresh pineapple, diced

1/2 red bell pepper, finely chopped

1/4 cup red onion, finely chopped

1 jalapeño, seeded and minced (optional, for extra heat)

2 tablespoons fresh cilantro, chopped

Juice of 1 lime

Salt to taste

For the Salad:

6 cups mixed salad greens (e.g., lettuce, spinach, arugula)

1 avocado, sliced

1/2 cup cherry tomatoes, halved

1/4 cup sliced red onion

1/4 cup crumbled feta or goat cheese (optional)

1/4 cup sliced almonds or chopped nuts (optional)

Your favorite salad dressing (vinaigrette, lime dressing, or honey mustard work well)

Instructions

Prepare the Grilled Lime Shrimp:

Marinate Shrimp: In a bowl, combine olive oil, lime juice, lime zest, minced garlic, ground cumin, smoked paprika, chili powder, salt, and pepper. Add the shrimp and toss to coat. Let marinate for at least 15 minutes.

Preheat Grill: Preheat your grill to medium-high heat.

Grill Shrimp: Thread the marinated shrimp onto skewers (if using wooden skewers, soak them in water first). Grill the shrimp for about 2-3 minutes per side, or until they are opaque and cooked through. Remove from the grill and set aside.

Prepare the Pineapple Salsa:

Mix Salsa Ingredients: In a bowl, combine the diced pineapple, red bell pepper, red onion, jalapeño (if using), and fresh cilantro. Stir in the lime juice and season with salt to taste. Mix well and set aside.

Assemble the Salad:

Prepare Salad Base: In a large salad bowl, toss the mixed greens with a light drizzle of your chosen salad dressing.

Add Toppings: Top the greens with avocado slices, cherry tomatoes, red onion, and crumbled feta or goat cheese (if using).

Add Shrimp and Salsa: Arrange the grilled shrimp on top of the salad and spoon the pineapple salsa over the shrimp and greens.

Optional: Sprinkle with sliced almonds or chopped nuts for added crunch.

Serve:

Plate the Salad: Serve the salad immediately, with extra lime wedges and dressing on the side if desired.

Tips:

Marinating Time: Even a short marinating time will add flavor to the shrimp, but if you have more time, let them marinate longer.

Grilling: Ensure your grill is hot for a good sear on the shrimp.

Salsa Variations: You can add other fruits or vegetables to the salsa based on your preference.

Enjoy your Grilled Lime Shrimp Salad with Pineapple Salsa—a refreshing and vibrant dish that combines zesty shrimp with a sweet and tangy salsa

GARLIC SHRIMP AND RIBEYE STEAK WITH ONION STRINGS

Indulge in a luxurious meal featuring succulent garlic shrimp, juicy ribeye steak, and crispy onion strings. This dish combines rich flavors and textures for an unforgettable dining experience.

Ingredients:

For the Ribeye Steak:

2 ribeye steaks (about 1-inch thick)

2 tbsp olive oil

Salt and pepper to taste

2 cloves garlic, minced

1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)

For the Garlic Shrimp:

1 lb large shrimp, peeled and deveined

2 tbsp butter

3 cloves garlic, minced

1/4 cup white wine (or chicken broth)

1 tbsp lemon juice

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

For the Onion Strings:

1 large onion, thinly sliced

1 cup buttermilk

1 cup all-purpose flour

1 tsp paprika

1/2 tsp salt

1/2 tsp black pepper

Vegetable oil (for frying)

Directions:

Step 1: Prepare the Onion Strings

Soak the thinly sliced onion in buttermilk for at least 30 minutes.

In a shallow bowl, mix the flour, paprika, salt, and black pepper.

Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).

Dredge the soaked onion slices in the flour mixture, shaking off excess.

Fry the onions in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels and set aside.

Step 2: Cook the Ribeye Steaks

Preheat a grill or cast-iron skillet over high heat.

Rub the steaks with olive oil and season generously with salt and pepper.

Grill or sear the steaks for about 4-5 minutes per side for medium-rare, or until your desired doneness.

In the last minute of cooking, add the minced garlic and rosemary to the skillet. Spoon the garlic and rosemary over the steaks.

Remove the steaks from the heat and let them rest for a few minutes.

Step 3: Cook the Garlic Shrimp

In a large skillet, melt the butter over medium-high heat.

Add the minced garlic and cook until fragrant, about 1 minute.

Add the shrimp and cook until pink and opaque, about 2-3 minutes per side.

Pour in the white wine and lemon juice, cooking for an additional 2 minutes.

Season with salt and pepper to taste and garnish with chopped fresh parsley.

Step 4: Serve

Plate the ribeye steaks alongside the garlic shrimp.

Top the steaks with crispy onion strings.

Serve with your favorite side dishes and enjoy a luxurious meal.

Prep Time: 30 minutes (plus soaking time) | Cooking Time: 30 minutes | Total Time: 1 hour | Servings: 4

Ingredients

• For the Curry:
  • 1 lb (450g) shrimp, peeled and deveined
  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tomatoes, finely chopped
  • 1 can (14 oz) coconut milk
  • 1 cup water or seafood stock
  • 2 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder
  • 1/2 tsp chili powder (adjust to taste)
  • Salt and pepper to taste
  • Fresh cilantro for garnish
• For the Spice Paste:
  • 1 tbsp vegetable oil
  • 1 small onion, roughly chopped
  • 2 cloves garlic
  • 1-inch piece of fresh ginger
  • 2-3 green chilies (adjust to taste)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric powder

Instructions

1. Prepare the Spice Paste:
   • In a blender, combine the chopped onion, garlic, ginger, green chilies, cumin, coriander, and turmeric. Blend to form a smooth paste.
2. Cook the Curry:
   • Heat 2 tbsp of vegetable oil in a large pan over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5-7 minutes.
   • Add the minced garlic and grated ginger. Cook for another 2 minutes.
   • Stir in the spice paste and cook for about 5 minutes, stirring frequently to avoid sticking.
   • Add the chopped tomatoes and cook until they break down and form a thick sauce, about 10 minutes.
   • Stir in the curry powder, ground cumin, ground coriander, turmeric powder, and chili powder. Cook for 2 more minutes.
3. Simmer the Curry:
   • Pour in the coconut milk and water or seafood stock. Stir well to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
   • Add the shrimp to the pan and cook until they are pink and opaque, about 5-7 minutes.
   • Season with salt and pepper to taste.
4. Serve:
   • Garnish the shrimp curry with fresh cilantro.
   • Serve hot with steamed rice or naan bread.

Nutritional Information (Per Serving)

• Calories: 320
• Protein: 22g
• Carbohydrates: 14g
• Fat: 21g
• Fiber: 3g
• Sugar: 6g
• Sodium: 550mg