Oh, that undeniable craving for shrimp! You know the one – when only a succulent, flavorful shrimp dish will do. Forget complicated meals; when that hankering hits, especially on a busy weeknight, I know exactly What I Cook When I Crave Shrimp Recipes. It’s a dish that’s quick, packed with flavor, and incredibly good for you, fitting perfectly into gluten-free and low-carb lifestyles. The memory of summer cookouts by the beach always comes back to me – my grandmother’s special spice blend, the sizzle on the grill… pure magic! As a dietitian who specializes in celiac disease and metabolic health, I’ve honed this recipe to bring back those cherished tastes while staying true to my nutrition standards. It’s a delicious way to connect with happy memories and nourish your body!
Why You’ll Love This Shrimp Recipe
When that shrimp craving strikes, you gotta have a winner up your sleeve! This recipe is a home run for so many reasons:
- Super Speedy: Seriously, this is a weeknight lifesaver. We’re talking minimal prep and quick cooking so you can get delicious food on the table FAST.
- Flavor Explosion: We’re packing in savory garlic, sweet peppers, and a little kick from the hot sauce. It’s just bursting with taste!
- Effortlessly Easy: Don’t worry about fancy techniques here. One skillet and straightforward steps mean anyone can make this and feel like a pro.
- Healthy & Happy: It’s naturally gluten-free, and with just a few tweaks, you can easily make it low-carb. Healthy eating never tasted so good!
What I Cook When I Crave Shrimp Recipes: Ingredients
Alright, let’s get down to business! Here’s what you’ll need for my go-to shrimp recipe. It’s all about simple, good-for-you ingredients that come together like magic.
For the Sauce
- 1 large onion, finely chopped
- 1 large green pepper, chopped
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (8 ounces) tomato sauce
- 1/2 cup reduced-sodium chicken broth
- 1 jar (4 ounces) diced pimientos, drained
- 1 to 2 tablespoons Louisiana-style hot sauce (adjust to your spice preference!)
- 1/4 teaspoon onion salt
- 1/4 teaspoon pepper
For the Shrimp
- 2 pounds uncooked large shrimp, peeled and deveined
To Serve
- 5-2/3 cups hot cooked rice
How to Make What I Cook When I Crave Shrimp Recipes
Okay, let’s get this delicious shrimp dish onto your plate! It’s so straightforward, you’ll wonder why you didn’t make it sooner. Trust me, the aroma alone is worth it.
Sauté Aromatics for Flavor
First thing’s first, grab your biggest skillet. Toss in that olive oil and let it warm up. Then, add your chopped onion and green pepper. Sauté them until they start to get nice and soft, maybe about 5-7 minutes. Don’t rush this part! Then, toss in your minced garlic and cook for just another minute until you can really smell it – it’s heavenly!
Build the Savory Sauce Base
Now, we’re building the flavor base. Pour in the tomato sauce, chicken broth, and those drained pimientos. Give it a good stir. Add your Louisiana-style hot sauce – start with a tablespoon if you’re unsure, you can always add more later! Finally, stir in the onion salt and pepper. Bring this gorgeous mixture up to a boil, then reduce the heat to low, pop a lid on, and let it simmer for about 10 minutes. This lets all those flavors meld together beautifully. For more ideas on flavorful shrimp dishes, check out this Spicy Shrimp with Rice!
Cook the Shrimp to Perfection
Time for the star of the show – the shrimp! Add your peeled and deveined shrimp right into that simmering sauce. Give it a gentle stir to make sure they’re all coated. Cook them for just 5 to 7 minutes longer, or until they turn that perfect pink color. The key here is *not* to overcook them, or they can get a little rubbery. We want them tender and juicy!
Serve Your Delicious Shrimp
And that’s it! Ladle that incredible shrimp mixture right over your hot, fluffy cooked rice. It’s a complete meal, bursting with flavor, and ready in no time. Look at that! You made magic happen!
Tips for the Best Shrimp Recipe
Want to make this shrimp dish absolutely sing? I’ve picked up a few tricks over the years that make all the difference. First off, when you’re buying shrimp, try to get them fresh! Look for ones that smell like the ocean – clean and briny, not fishy. If you’re using frozen, make sure to thaw them completely in the fridge overnight or in a quick cold-water bath. Give them a good pat dry before they go into the sauce; this helps them cook up nicely rather than steam. And seriously, don’t walk away when the shrimp are cooking! They go from perfectly pink to overcooked in a flash. A little bit of attention goes a long way!
Ingredient Notes and Substitutions
Let’s dive a little deeper into some of the ingredients, shall we? It’s always good to know your options! For the chicken broth, if you don’t have reduced-sodium on hand, regular is fine, but you might want to cut back on the onion salt a bit. And for the hot sauce, the Louisiana-style is fantastic for that vinegary kick, but feel free to use your favorite – maybe a bit of Sriracha or even some chili garlic sauce if you’re feeling adventurous! Remember, this meal is naturally gluten-free, which is a huge win! If you’re keeping it low-carb, just skip the rice and serve this amazing shrimp mixture over some cauliflower rice or even a big, fresh salad. You can find tons of great low-carb and gluten-free recipe ideas here!
What I Cook When I Crave Shrimp Recipes: Variations
Now, while I absolutely adore this recipe just the way it is, the beauty of cooking is making it your own! When I’m whipping up What I Cook When I Crave Shrimp Recipes, I sometimes like to mix things up. Don’t be afraid to play around! You could toss in some chopped zucchini or mushrooms along with the onions and peppers for extra veggies. A pinch of oregano or a sprinkle of red pepper flakes can add a whole different dimension of flavor. Even a little fresh parsley chopped in at the end before serving adds a nice pop of color and freshness!
Serving Suggestions for Your Shrimp Dish
Beyond the fluffy rice that comes with this dish, there are so many delicious ways to round out your meal! For a low-carb option, a big, leafy green salad with a light vinaigrette is fantastic. You could also serve it alongside some steamed broccoli or asparagus. Need more one-pot wonders? Check out these easy one-pot, low-carb meals – they’re perfect for busy nights too!
Storing and Reheating Your Shrimp
Got leftovers? Lucky you! To store, let the shrimp cool down completely, then pop it into an airtight container in the fridge. It should be good for about 2-3 days. When you’re ready to reheat, the best way is gently on the stovetop over low heat – maybe in a skillet with a splash of water or broth. Microwaving can sometimes make shrimp a bit tough, so just be careful with that if you go that route!
Nutritional Information for This Shrimp Recipe
So, how does this amazing shrimp dish stack up nutritionally? It’s pretty fantastic, if I do say so myself! Based on the ingredients, a serving (without the rice, mind you!) is approximately 273 calories, with about 22 grams of protein and 37 grams of carbohydrates. You’re looking at around 3 grams of fat. Remember, these are just estimates, and they can change a bit depending on the brands you use and how much hot sauce you add! For more insights into healthy eating, especially for gluten-free and diabetic meal planning, check out this guide on how to create a gluten-free diabetic meal plan.
Frequently Asked Questions About Shrimp Recipes
Got questions about whipping up some shrimp goodness? I’ve got you covered! Here are a few things folks often ask about making delicious shrimp dishes. If you have more, feel free to send them my way via my contact page!
Is this recipe a quick dinner option?
Oh boy, is it ever! This is seriously a lifesaver for busy nights. With just about 15 minutes of prep and another 20 to cook, you’ve got a fantastic meal ready in under 45 minutes. Talk about a quick dinner!
Can I use frozen shrimp for this recipe?
Absolutely! Frozen shrimp is totally fine. Just make sure to thaw them all the way through before you add them to the sauce. The best way is to leave them in the fridge overnight, or you can pop them in a bowl of cold water for about 20 minutes. Drain them well and pat them dry.
What kind of rice is best for this dish?
For the classic way, hot cooked white rice is perfect and absorbs all that yummy sauce. If you’re going low-carb, fluffy cauliflower rice is an amazing substitute, or you could even serve it over quinoa for a gluten-free grain option!
Share Your Culinary Creations!
Have you tried making my quick and flavor-packed shrimp recipe? I’d absolutely LOVE to hear how it turned out for you! Seriously, drop a comment below, give it a star rating, or even better, tag me on social media with your amazing photos. Seeing what you create makes my day! For more about my culinary journey, you can always check out my About page!
Shrimp with Rice
Ingredients
Equipment
Method
- In a large skillet, saute the onion and green pepper in oil until tender. Add garlic; cook 1 minute longer.
- Stir in the tomato sauce, broth, pimientos, hot sauce, onion salt, and pepper.
- Bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
- Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink.
- Serve with rice.
Nutrition
Notes
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Certified Nutritional Science Authority
The intersection of celiac disease and metabolic health fascinated me from my first dietetic internship. Watching patients struggle to find foods supporting both their autoimmune condition and weight goals launched my career mission: proving medically necessary diets can be nutritionally optimal.
For twelve years, I’ve specialized in gluten-free living while achieving metabolic health objectives. My published research demonstrates that properly planned gluten-free, low-carb eating provides superior nutrition compared to standard approaches.
The hidden trap? Most commercial gluten-free products are carb bombs – rice flour and potato starch masquerading as healthy alternatives. My frameworks avoid this completely, using nutrient-dense ingredients like almond flour and flaxseed that enhance rather than just replace.
Every recipe I review meets rigorous standards: adequate protein for metabolic support, healthy fats for satiety, proper fiber levels for digestive health – all maintaining strict gluten-free protocols for celiac management. I’ve guided over 500 individuals through this optimization process.
My personal gluten-free, low-carb lifestyle fuels my long-distance cycling and triathlon training – proof that these approaches deliver sustained energy and mental clarity. Medical necessity doesn’t mean nutritional compromise.