Seafood Archives - A Sassy Spoon® https://asassyspoon.com/category/recipes/seafood/ Cuban + Latin-Inspired Recipes For Home Cooks Tue, 11 Nov 2025 00:32:04 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 Bacalao a la Vizcaina (Basque Style Stewed Salted Cod) https://asassyspoon.com/bacalao-a-la-vizcaina/ https://asassyspoon.com/bacalao-a-la-vizcaina/#respond Wed, 24 Sep 2025 11:00:57 +0000 https://asassyspoon.com/?p=178116 I never met my grandfather, but I’ve heard enough stories to know he loved his cod. Born in Spain, he had a soft spot for slow-simmered dishes like caldo gallego, and especially bacalao a la vizcaína, a traditional Spanish cod stew cooked in olive oil with garlic, pimientos, and tomato sauce. When he moved to […]

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]]> I never met my grandfather, but I’ve heard enough stories to know he loved his cod. Born in Spain, he had a soft spot for slow-simmered dishes like caldo gallego, and especially bacalao a la vizcaína, a traditional Spanish cod stew cooked in olive oil with garlic, pimientos, and tomato sauce.

When he moved to Cuba, he brought that love with him. My grandmother would make bacalao a la vizcaína for Lent, Semana Santa, or anytime the craving hit.

This version is adapted from how my grandfather made cod stew in Cuba. It’s briny, rich, and slow-cooked with potatoes, peppers, and plenty of garlic. I didn’t grow up eating it, but after testing it a few times, it’s officially one of my favorite Cuban seafood dishes.

Don’t let the name fool you! This Spanish-style salted cod stew is pure comfort in a pot. Let me show you how to make it.

Creamy chicken and vegetable curry with rice and side of barbecue ribs, flavorful and comforting meal.

How to Soak Salted Cod

This Cuban‑Spanish codfish stew starts the night before. That’s how you know it’s an old-school recipe. The salted cod needs a long soak to drain ALLL that excess salt. I let it rest in a big bowl of cold water overnight in the fridge, changing the water a few times.

Trust me, it’s worth the patience. Skipping that step will leave you with a stew saltier than the Red Sea. Once the cod has soaked, I simmer it gently in fresh water until it’s just tender. Then I drain it and break it into big chunks.

Creamy frozen fish fillets ready for cooking or baking for delicious seafood recipes.
Soak the cod filets in a large bowl with water. Refrigerate for 12–24 hours. Change the water 2–3 times during soaking.
Boiling water in a stainless steel pot on a stovetop for cooking or recipes.
Drain. Add fresh water to a large pot, and bring to a simmer. Add the cod and cook until just tender, about 10-12 minutes.

How To Make Bacalao A La Vizcaina

Once the cod is cooked, it’s time to layer all the ingredients, starting with the potatoes first. I then add the peppers, onions, garlic, and the salted cod chunks. I pour in olive oil, tomato sauce, vino seco, and the sliced pimientos with their briny liquid. No fancy tricks, just ingredients doing their thing.

Arrange the potato slices in an even layer at the bottom.
Top with the bell pepper strips
Add the onion slices.
Add the minced garlic.
Top with the cod chunks.
Pour in the oil, water, vino seco, tomato sauce, and the sliced pimientos (with their liquid).

I keep the heat low and steady for about 25–30 minutes, just until the potatoes are fork-tender and the sauce looks para chuparse los dedos. 😍

The trick is to keep the heat low. Too hot, and the cod toughens up, which is no bueno. Low and slow lets the olive oil and tomato sauce turn into a rich, silky base. By the time it’s ready, the kitchen smells SO good.

Stewed chicken with colorful bell peppers and potatoes, home-cooked comfort food from A Sassy Spoon®.
Cover and cook over medium heat for about 25–30 minutes.
Sweet and savory chicken curry with rice, plantains, and grilled chicken on a white plate.

I like to serve this dish over fluffy white rice and sweet plantains because that sweet and salty combo is truly chef’s kiss!

Now I see why my grandmother would make this Cuban-style codfish stew every Lent and on random Sundays, just because.

I like to think my grandfather would’ve loved my version. It’s a little garlicky, a little fragrant, but still full of the tender, flaky cod he adored. Some recipes are just meant to travel across generations.

Creamy chicken and vegetable curry with rice and side of barbecue ribs, flavorful and comforting meal.
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Bacalao a la Vizcaina (Basque Style Stewed Salted Cod)

This bacalao a la vizcaína is my family’s Spanish-style salted cod stew, made the way my grandfather did in Cuba. It’s rich and briny, with garlicky cod simmered in a tomato and pimiento sauce, layered over tender potatoes, peppers, and onions. We serve it with white rice and sweet plantains… the perfect Cuban twist on a classic Basque-inspired dish.
Course Dinner, Main Course, Main Dish
Cuisine Cuban
Keyword bacalao, bacalao a la vizcaina, cod fillet, codfish, cuban sofrito, potatoes, spanish
Prep Time 20 minutes
Cook Time 35 minutes
Desalting 1 day
Total Time 1 day 55 minutes
Servings 6 servings
Calories 465kcal
Author Jamie Silva

Ingredients

  • 1 lb boneless salted cod filets
  • 2 large Russet potatoes sliced
  • 1 medium yellow onion sliced
  • 1 medium green bell pepper cut in strips
  • 3 cloves garlic minced
  • 1/3 cup olive oil
  • 1/3 cup water
  • 1/3 cup vino seco (dry white wine)
  • 1 teaspoon white vinegar
  • 8 ounces tomato sauce
  • 7 ounces pimientos sliced

Instructions

  • The night before, soak the cod filets in a large bowl with water. Refrigerate for 12–24 hours. Change the water 2–3 times during soaking. Skipping this step will result in a very salty dish!
  • Drain the bowl with the cod filets. Add fresh water to a large pot, and bring to a simmer.
  • Add the cod and cook until just tender, about 10-12 minutes. Drain and break the cod filets into large chunks.
  • In a wide, shallow pan, arrange the potato slices in an even layer at the bottom.
  • Top with the bell pepper strips, sliced onions, minced garlic, and the cod chunks.
  • Pour in the oil, water, vino seco, tomato sauce, and the sliced pimientos (with their liquid).
  • Cover and cook over medium heat for about 25–30 minutes, or until the potatoes are tender when pierced with a fork. Check occasionally to prevent sticking or drying out. Add a splash of water if it looks too dry.
  • Serve this codfish stew with white rice and sweet plantains. Enjoy!

Nutrition

Serving: 1serving (approx.) | Calories: 465kcal | Carbohydrates: 30g | Protein: 51g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 115mg | Sodium: 5509mg | Potassium: 1870mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1223IU | Vitamin C: 64mg | Calcium: 155mg | Iron: 4mg

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]]> https://asassyspoon.com/bacalao-a-la-vizcaina/feed/ 0 Camarones Enchilados (Cuban Shrimp Creole) https://asassyspoon.com/camarones-enchilados/ https://asassyspoon.com/camarones-enchilados/#comments Sat, 06 Apr 2024 11:00:48 +0000 http://holacroqueta.com/?p=638 In 1975, my mom bought a Cuban paperback cookbook. She had only been living in Miami for less than 5 years and didn’t even have a car! She had walked to a nearby pharmacy and picked up this little gem. This cookbook had a BUNCH of Cuban recipes including Arroz Con Pollo, Camarones al Ajillo (Garlic […]

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]]> In 1975, my mom bought a Cuban paperback cookbook. She had only been living in Miami for less than 5 years and didn’t even have a car! She had walked to a nearby pharmacy and picked up this little gem.

This cookbook had a BUNCH of Cuban recipes including Arroz Con Pollo, Camarones al Ajillo (Garlic Shrimp Recipe), and Arroz Con Camarones (Yellow Rice with Shrimp). We’re talking vintage here. This book is now in SHREDS and I have the cookbook taped up in my kitchen. Here’s a photo of what it looks like today.

cuban shrimp creole recipe served over fluffy white rice

Every year for Easter Sunday, while other families make baked ham and deviled eggs, my Cuban family serves camarones enchilados. Mami makes this shrimp recipe every year with white rice. It has become an annual tradition!

What is Camarones Enchilados?

Camarones enchilados is loosely translated to spicy shrimp however this recipe is not very spicy despite its “spicy appearance”. We add a dash of hot sauce but it’s up to you how spicy you want it.

There are several variations of camarones enchilados and different names for them too – deviled shrimp, shrimp creole, camarones a la diabla.

Bottom line: This is my Cuban mom’s shrimp creole recipe and I know it will become your favorite shrimp recipe!

Dutch Oven

I often use a 6-quart Dutch Oven when making soups and stews and even when cooking other recipes requiring long hours.

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Ingredients You’ll Need

  • Shrimp. The star ingredient of the dish! I recommend buying jumbo shrimp that is peeled and deveined without the tails on for easier eating. Shrimp typically shrinks as it cooks so the jumbo shrimp gives you more bang for your buck.
  • Cuban Sofrito. The flavorful base used in many Cuban dishes. It typically consists of onions, garlic, green bell peppers, and tomatoes, sautéed in olive oil until softened and aromatic.
  • Dry Cooking Wine: This adds acidity and complexity to the sauce. It helps to balance the sweetness of the tomato sauce and enhances the overall flavor profile of the dish.
  • Vinegar: I use red wine vinegar to add a tangy acidity to the sauce, brightening up the flavors and providing balance to the dish. You can also use white wine vinegar if you prefer.
  • Sliced Jarred Red Pimientos: Red pimientos are roasted red peppers that add a subtle sweetness and vibrant color to the dish.
  • Worcestershire Sauce: This adds umami to the sauce, with its unique blend of savory and tangy flavors.
  • Hot Sauce: Cuban food is typically not spicy so we don’t add a ton of hot sauce or red pepper flakes in our camarones enchilados. A teaspoon or two of hot sauce adds a kick of flavor and can be adjusted according to personal preference.
  • Bay Leaf: This adds a subtle earthy flavor and aroma to the sauce.
  • Fresh Parsley: This adds a burst of freshness and color to the dish. It provides a finishing touch, enhancing the overall presentation and adding a hint of herbaceous flavor.
5 stars
5-Star Review

“Fellow cuban here… recipe tastes just like abuela’s. thank you for keeping our culture alive! 🔥”

—gigilu
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Step By Step Instructions

  • Sauté the sofrito. In a large pot, heat olive oil over medium heat. Add onions and green peppers. Sauté for 2-3 minutes. Add the garlic and sauté for 30 seconds.
  • Make the tomato-based sauce. Stir in tomato sauce, cooking wine, vinegar, Worcestershire sauce, hot sauce, chopped red pimientos, bay leaf, parsley, salt, and pepper. Bring to a boil.
  • Cook the shrimp. Add shrimp and reduce heat to low. Cover and simmer for 14-15 minutes until the shrimp has cooked. Remove from the heat. Serve and enjoy!
sautéing the Cuban sofrito which is a combination garlic, onions, and peppers
Tomato sauce, spices, and aromatics to continue cooking
simmering the tomato-based sauce with all the veggies and spices
adding in the shrimp to the tomato-based sauce for the camarones enchilados
Cooked camarones enchilados with the tomato-based sauce with sofrito in a Dutch oven

Recipe Tips & Tricks

  • Don’t overcook the shrimp. The original recipe states to cook the shrimp first before the sauce which I don’t agree with. The problem with this is that the shrimp will be overcooked with a rubbery, tough texture. Perfectly cooked shrimp should have a translucent appearance with a slight pink hue and curl into a loose “C” shape.
  • Serving Suggestions. You can serve camarones enchilados with white rice, tostones, a simple salad, and/or crusty bread.
  • Make Ahead: Prepare the sauce in advance and store it in the refrigerator for up to two days. When ready to serve, simply reheat the sauce and add the shrimp for a quick and convenient meal.
  • Save leftover sauce for a quick meal later. Allow the leftover sauce to cool completely before transferring it to an airtight container. Store the sauce in the refrigerator for up to 3 days. When ready to use, gently reheat the sauce in a saucepan over medium heat until warmed through. Once the sauce is heated, add fresh shrimp to the simmering sauce. Cook the shrimp until they turn pink and opaque. Taste and adjust seasonings.
Cuban camarones enchilados served with white rice

Serving Suggestions

This shrimp creole recipe is best served with white rice along with tostones or sweet plantains. Any combination of these is chef’s kiss!

Storage Tips

After 2 hours, transfer the shrimp to an airtight container and place it in the fridge for up to 3 days. You can also freeze in a sealed freezer bag or freezer-friendly container for up to 3 months. Thaw overnight in the refrigerator before reheating.

deviled shrimp on a white plate with white rice
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Camarones Enchilados (Cuban Shrimp Creole)

Camarones Enchilados, or Cuban-Style Shrimp Creole, is a tantalizing deviled shrimp dish featuring succulent shrimp cooked in a rich tomato-based sauce infused with garlic, onions, peppers, and a blend of aromatic spices. This hearty and flavorful recipe is a celebration of Cuban culinary tradition, perfect for a cozy family dinner or for entertaining guests. This stovetop dish is ready from start to finish in about 30 minutes.
Course Dinner, Lunch, Main Course, Main Dish
Cuisine Gluten-Free, Low Carb, Low Sugar, Whole30
Keyword camarones enchilados, cuban shrimp creole, deviled shrimp, easy shrimp creole, easy shrimp recipes, shrimp creole, shrimp creole recipe, shrimp recipes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 187kcal
Author Jamie Silva

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup chopped onions
  • 1/2 cup chopped green bell peppers
  • 3 cloves garlic minced
  • 8 ounces tomato sauce
  • 1/2 cup dry cooking wine (or vino seco)
  • 1 tablespoon red wine vinegar (or white vinegar)
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons hot sauce or more to taste
  • 7 ounces whole red pimientos chopped
  • 1 bay leaf
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste
  • 3 lbs jumbo shrimp peeled and deveined (tails off)

Instructions

  • In a large pot, heat olive oil over medium heat. Add onions and green peppers. Sauté for 2-3 minutes. Add the garlic and sauté for 30 seconds.
  • Stir in tomato sauce, cooking wine, vinegar, Worcestershire sauce, hot sauce, chopped red pimientos, bay leaf, parsley, salt, and pepper. Bring to a boil.
  • Add shrimp and reduce heat to low. Cover and simmer for 14-15 minutes until the shrimp has cooked. Remove from the heat. Serve and enjoy!

Notes

Slightly adapted from Recetas Practicas de Cocina de la Cuba de Ayer Cookbook from 1971

Nutrition

Serving: 1serving | Calories: 187kcal | Carbohydrates: 7g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 214mg | Sodium: 1150mg | Potassium: 390mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1210IU | Vitamin C: 39mg | Calcium: 107mg | Iron: 1mg

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]]> https://asassyspoon.com/camarones-enchilados/feed/ 38 15-Minute Ceviche de Camaron (Easy Shrimp Ceviche) https://asassyspoon.com/ceviche-de-camaron/ https://asassyspoon.com/ceviche-de-camaron/#respond Thu, 03 Mar 2022 12:00:00 +0000 http://asassyspoon.com/?p=8838 Welcome to the easiest appetizer you’ll ever make! This easy no-cook shrimp ceviche is ready in under 30 minutes, and more than half that time is hands-off. Love that for us. This fresh shrimp ceviche cured with lime is a family favorite we make all spring and summer. It tastes light, bright, and clean, with […]

The post 15-Minute Ceviche de Camaron (Easy Shrimp Ceviche) appeared first on A Sassy Spoon®.

]]> Welcome to the easiest appetizer you’ll ever make! This easy no-cook shrimp ceviche is ready in under 30 minutes, and more than half that time is hands-off. Love that for us.

This fresh shrimp ceviche cured with lime is a family favorite we make all spring and summer. It tastes light, bright, and clean, with a refreshingly tart citrus kick.

Not to be confused with shrimp cocktail, ceviche de camaron is a citrus-marinated shrimp recipe where the raw shrimp is “cooked” in fresh lime juice, then tossed with chopped veggies.

No stove, no oven, just citrus! The acid denatures the proteins in the shrimp, turning them firm, opaque, and flavorful.

🍤 My family loves making shrimp dinners. They come together so fast. Think 15-minute garlic shrimp or one of my all-time Cuban faves, camarones enchilados. I’ve rounded up all our go-to shrimp recipes so you’ve got options anytime that craving hits.

Lime Squeezer

This squeezer is a handy tool that makes extracting citrus juice a breeze. It juices lemon or limes quickly, with no seeds and no mess. I use this handheld lime squeezer to make this ceviche!

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How To Make Shrimp Ceviche

I’ll admit, I was skeptical at first. But if you’re using high-quality, raw shrimp and curing them properly, you’ll be just fine.

Here’s what you need to know:

  • Use raw, peeled, and deveined shrimp (medium size is ideal).
  • Avoid cooked shrimp… it won’t absorb flavor the same way.
  • Frozen shrimp works, as long as it’s high quality.
  • Always use fresh citrus juice. Bottled versions can be too low in acid.

I’ve tested this a bunch, and 15 minutes is the sweet spot to cure the shrimp fully, but short enough to keep it tender. Let it go past 30, and things can get rubbery fast.

Because this dish is raw and citrus-cured, it’s best made and eaten the same day. Skip the leftovers or freezer… this one’s meant to be enjoyed fresh.

I love stuffing avocados with shrimp ceviche for a light, satisfying meal. But if you’re serving it as an appetizer, you’ve got options!

Try it with crispy tostones for a hearty bite, mariquitas for that salty crunch, or tortilla chips if you’re keeping things classic. However you serve it, this dish brings bold, citrusy flavor and just the right amount of texture.

Can’t wait for you to make it!

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15-Minute Ceviche de Camaron (Easy Shrimp Ceviche)

Ceviche de camaron is a 15-minute shrimp ceviche made with red onion, cucumber, tomato, cilantro, and citrus. The shrimp cures in lime juice until tender, creating a no-cook dish packed with fresh, bright flavor. Serve it chilled with mariquitas or tostones for an easy appetizer that feels special but couldn’t be simpler.
Course Appetizer, Snack
Cuisine Seafood
Keyword ceviche, ceviche de camaron, ceviche recipe, shrimp ceviche
Prep Time 10 minutes
Marinating 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 107kcal
Author Jamie Silva

Ingredients

  • 1 lb raw shrimp peeled and deveined
  • 1/2 cup finely diced red onion
  • 2/3 cup finely diced cucumber
  • 1/2 cup finely diced tomato
  • 1/4 cup finely chopped cilantro
  • 1/2 cup fresh lime juice (from 3-4 limes)
  • 1/2 cup fresh orange juice (from 1-2 oranges)
  • Salt + pepper to taste

Instructions

  • Cut the shrimp into small 1/2-inch pieces. Transfer them to a bowl.
  • Add the red onion, cucumber, tomato, cilantro, lime juice, orange juice, and salt + pepper to taste. Gently stir to combine with the shrimp.
  • Cover the bowl with plastic wrap and chill for about 15 minutes, but no more than 30 minutes.
  • Since the shrimp is cut into smaller pieces, it cures/cooks quickly. The shrimp is ready when it's no longer grey or translucent. The shrimp should look pink and feel firm to the touch.
  • Drain the liquid. Serve the ceviche chilled with lime wedges, tortilla chips, tostones, plantain chips, and/or stuffed into sliced avocados. Enjoy!

Nutrition

Serving: 1serving | Calories: 107kcal | Carbohydrates: 8g | Protein: 16g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 645mg | Potassium: 299mg | Fiber: 1g | Sugar: 3g | Vitamin A: 504IU | Vitamin C: 23mg | Calcium: 78mg | Iron: 1mg

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]]> https://asassyspoon.com/ceviche-de-camaron/feed/ 0 Quick & Easy Tuna Salad with Celery and Relish https://asassyspoon.com/tuna-salad/ https://asassyspoon.com/tuna-salad/#comments Fri, 09 Apr 2021 11:00:31 +0000 https://asassyspoon.com/?p=20672 This tuna salad recipe is one of my favorite quick lunches made with mayo, pickle relish, celery, garlic powder, onion powder, salt, and pepper. When you're pressed for time and need something filling, delicious, and easy to throw together, this is the recipe for you!

The post Quick & Easy Tuna Salad with Celery and Relish appeared first on A Sassy Spoon®.

]]> Ok, here’s the deal. Not every recipe I share is Cuban (I am first-generation Cuban-American, after all!) BUT… every recipe I do share reflects how I actually eat.

And in my Cuban family, even the basics have to taste good. If not, what’s the point of eating it?!

I’ll tell you… Mami loves my tuna salad, so we make this for lunch on repeat. It’s our go-to basic tuna salad recipe: creamy, crunchy, a little tangy, and ready in 10 minutes.

I’ve tested a bunch of variations, but this one always wins. Whether you serve it as tuna salad for sandwiches, stuff it in a lettuce wrap, or pile it over warm & fluffy white rice (yum!), it’s fast, satisfying, and full of flavor.

Let me show you how to make it!

tuna salad sandwich with boston lettuce and chips on a white plate with a white background
5 stars
5 star review

“Just finished eating nearly the whole batch. Thanks for the recipe! I made it as-is, give or take, since I was just eyeballing, but this is gonna be my new go to for a quick lunch!”

—Stacy
Add your review »

How To Make My ‘Sassy’ Tuna Salad 💃🏻

If you’ve got a can of tuna and 10 minutes, you’re halfway to lunch.

This simple tuna salad recipe starts with basic pantry ingredients—just tuna, mayo, a little pickle relish, plus garlic and onion powder for flavor.

Mami and I prefer wild albacore tuna because it tastes so clean but use what you have on hand!

mayo, canned tuna, pickle relish, garlic powder, onion powder, salt, pepper, celery before mixing in a bowl
tuna salad mixed with all the ingredients in a clear bowl

This tuna salad comes together in minutes: just mix the tuna, mayo, relish, celery, and spices in a bowl until creamy and well combined.

Serve it however you like—one of my favorite unique ways is to serve this tuna recipe with Yuca (Cassava) Chips. Have you ever made them? Highly recommend!

I love recipes like this because they fall under my quick 15-minute recipes. Think fast, flexible, and actually fills you up!

I make this easy tuna salad at least once a week… right up there with my easy Cuban pinwheels, another fast favorite I make when I need something that doesn’t taste boring.

tuna salad sandwich on boston lettuce with chips on a white plate

Mixing Bowl Set

This mixing bowl set comes with three different sizes of bowls that are perfect for prepping or mixing so many delicious dishes!

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Quick Tips

You can totally swap the mayo for Greek yogurt or avocado, if you’re wanting to switch things up, and feel free to stir in extras like red onions, chopped apples, or fresh herbs.

Leftovers keep well in the fridge for 3 to 5 days, but skip the freezer on this one.

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Quick & Easy Tuna Salad with Celery and Relish

This tuna salad recipe is one of my favorite quick lunch recipes made with mayo, pickle relish, celery, garlic powder, onion powder, salt, and pepper. Simple, easy, and so delicious! Ready in just 10 minutes and perfect for sandwiches, wraps, rice bowls, and more.
Course Lunch, Salad
Cuisine American
Keyword best tuna salad recipe, how to make tuna salad, tuna salad, tuna salad recipe, tuna salad sandwich
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 servings
Calories 200kcal
Author Jamie Silva

Ingredients

  • 10 ounces canned wild albacore solid white tuna
  • 1/4 cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 celery stalk sliced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Serving Suggestions

Instructions

  • In a medium bowl, combine the drained tuna, mayo, pickle relish, celery, garlic powder, onion powder, salt, and pepper.
  • Use a fork to break up the tuna and mix everything together until it’s creamy and evenly combined.
  • Taste and adjust the seasoning if needed (sometimes I add an extra pinch of garlic powder for more punch).
  • Scoop the tuna salad onto sandwich bread, chips, crackers, or lettuce leaves, or do what we do and serve it over warm white rice. Enjoy!

Nutrition

Serving: 1serving | Calories: 200kcal | Carbohydrates: 4g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 419mg | Potassium: 189mg | Fiber: 1g | Sugar: 3g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

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]]> https://asassyspoon.com/tuna-salad/feed/ 20 Jerk Shrimp Tacos with Mango Salsa https://asassyspoon.com/jerk-shrimp-tacos-mango-salsa/ https://asassyspoon.com/jerk-shrimp-tacos-mango-salsa/#comments Wed, 17 Mar 2021 11:00:31 +0000 http://asassyspoon.com/?p=5085 Jerk shrimp tacos! Spicy shrimp tacos made with jerk seasoning then topped with mango salsa. Easy 15-minute recipe for any day of the week!

The post Jerk Shrimp Tacos with Mango Salsa appeared first on A Sassy Spoon®.

]]> Jerk shrimp tacos! Spicy shrimp tacos made with homemade jerk seasoning then topped with mango salsa. Easy 15-minute recipe for any day of the week!

The first time I ever had jerk shrimp was at this little hole in the wall near my house. It was pretty delicious and it was spicy. Personally, I like my jerk seasoning a little less spicy but it definitely should have a nice kick. I went home to try to recreate it (as I usually do after I discover a new food I love) and BOOM. These jerk shrimp tacos were born!

Taco night will never be the same with these jerk shrimp tacos. They’re an easy weeknight dinner that comes together quickly. This jerk shrimp is ready in 15 minutes!

Here’s what I did to bring this recipe to life!

Ingredients For Homemade Jerk Seasoning

  • allspice seasoning
  • brown sugar
  • cumin
  • cloves
  • garlic
  • ground ginger
  • cinnamon
  • salt
  • black pepper
  • cayenne pepper

You can also use store-bought jerk seasoning.

How To Make Jerk Shrimp Tacos

  • Make the homemade jerk seasoning. In a bowl, combine all the spices and brown sugar.
  • Toss the shrimp. In a bowl, add the shrimp, olive oil, and seasoning micgture. Toss until all is well combined.
  • Cook the shrimp. In a large skillet, cook shrimp at medium-high heat for 2-3 minutes.
  • Assemble the tacos. Divide shrimp evenly among the warm tortillas and top with mango salsa. Serve immediately with lime wedges.

I made the mango salsa to balance out the heat of this jerk shrimp taco recipe and it was the perfect pairing!

Simple, delicious, ready in 15 minutes!

You may also like:

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Jerk Shrimp Tacos with Mango Salsa

Jerk shrimp taco recipe with mango salsa. Spicy jerk shrimp paired with a refreshing mango salsa on corn tortillas! Perfect for any day of the week!
Course Dinner, Lunch
Cuisine American
Keyword easy taco recipe, jerk shrimp, jerk shrimp tacos, mango salsa, shrimp taco recipe, shrimp tacos, taco recipe, tacos
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 373kcal
Author Jamie Silva

Ingredients

Jerk Seasoning

  • 2 teaspoons allspice seasoning
  • 2 tablespoons brown sugar
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cloves
  • 1/4 teaspoon garlic
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper

Shrimp Taco Ingredients

Instructions

  • In a large bowl, add shrimp, jerk seasoning, and olive oil. Toss the shrimp to coat.
  • In a large skillet, cook shrimp at medium-high heat for 2-3 minutes.
  • Divide shrimp evenly among the warm tortillas and top with mango salsa. Serve immediately with lime wedges. Enjoy!

Nutrition

Serving: 1serving | Calories: 373kcal | Carbohydrates: 50g | Protein: 28g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1502mg | Potassium: 329mg | Fiber: 6g | Sugar: 13g | Vitamin A: 491IU | Vitamin C: 26mg | Calcium: 244mg | Iron: 4mg

Originally posted in May 2017. Updated recipe + photos in March 2021.

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]]> Light, fresh, and delicious lemon garlic shrimp pasta. This shrimp pasta recipe is made with shrimp, lemon, shallots, garlic, basil, and spaghetti. An easy 20-minute dinner!

If you’re looking for a light and fresh shrimp pasta recipe, this is for you!

Its lemony flavor along with the butter, garlic, and shallot make this dish the perfect weeknight meal. You can use any thin pasta or skip the pasta and, enjoy this lemon garlic shrimp over white rice. Either way, this dish is ready in just 20-minutes!

Here’s how you can bring it to life in your kitchen.

Ingredients You’ll Need

  • Thin pasta. You can use spaghetti, capellini, linguine, or angel hair.
  • Unsalted butter. I recommend you use unsalted butter as it gives you complete control over the flavor of a recipe.
  • Minced shallots + garlic. You can use onions, instead, if you prefer.
  • Large shrimp. Shelled, peeled, and deveined shrimp is best for this recipe.
  • Fresh lemon juice + zest. You can get 1/3 cup of juice from 4 lemons.
  • Chopped fresh basil and lemon slices as garnish.

How To Cook Shrimp

It’s always a good idea to buy large shrimp that is shelled, peeled, and deveined. The shrimp does not have to have the tails on, this is totally up to you. For this recipe, either frozen or fresh shrimp will work. Although, if you are using frozen shrimp, you want to make sure to bring it to room temperature before you start cooking.

When you’re cooking the shrimp, you want to make sure all your ingredients are prepped beforehand. This way you avoid overcooking the shrimp. If you cook the shrimp longer than 4 minutes, you may end up with a tough, rubbery texture which is no good.

How To Make Easy Lemon Garlic Shrimp Pasta

  • Prep ingredients. Make sure all your ingredients are prepped and ready to go. This reduces your chance of overcooking the shrimp.
  • Make the pasta. Cook pasta according to package instructions. Drain then return the pasta back to the pot. Add a drizzle of olive oil on top to keep the pasta from sticking together. Set aside.
  • Cook the aromatics. In a large skillet, melt butter over medium heat. Add the onions and cook for 1 minute then add the minced garlic and cook for another 30 seconds.
  • Cook the shrimp. Add the shrimp to the skillet and cook for 2-3 minutes until pink. Careful not to overcook the shrimp! Remove the skillet from heat.
  • Add the lemon juice. Add the lemon juice, lemon zest, salt, and pepper to the skillet over the cooked shrimp. Taste and adjust salt/pepper to your liking.
  • Combine everything together. Toss in the cooked pasta until well combined. Garnish with basil.

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Lemon Garlic Shrimp Pasta (20-Minute Meal!)

Light, fresh, and delicious lemon garlic shrimp pasta. This shrimp pasta recipe is made with shrimp, lemon, shallots, garlic, basil, and spaghetti. An easy 20-minute dinner!
Course Dinner, Lunch, Main Course
Cuisine American, Italian
Keyword lemon garlic pasta, lemon garlic shrimp pasta, pasta recipe, shrimp pasta, shrimp pasta recipe, shrimp pasta recipes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 337kcal
Author Jamie Silva

Ingredients

  • 8 ounces thin pasta (spaghetti, capellini, linguine, angel hair)
  • 6 tablespoons unsalted butter
  • 1/3 cup minced shallots
  • 3 cloves garlic minced
  • 1 lb large shrimp shelled, peeled, and deveined
  • 1/3 cup fresh lemon juice (~4 lemons)
  • Zest from the lemons
  • Salt and pepper to taste
  • Roughly chopped fresh basil and lemon slices as garnish

Instructions

  • Cook pasta according to package instructions. Drain then return the pasta back to the pot. Add a drizzle of olive oil on top to keep the pasta from sticking together. Set aside.
  • In a large skillet, melt butter over medium heat. Add the onions and cook for 1 minute then add the minced garlic and cook for another 30 seconds.
  • Add the shrimp to the skillet and cook for 2-3 minutes until pink. Careful not to overcook the shrimp! Remove the skillet from heat.
  • Add the lemon juice, lemon zest, salt, and pepper to the skillet over the cooked shrimp. Taste and adjust salt/pepper to your liking.
  • Toss in the cooked pasta until well combined. Garnish with basil. Serve and enjoy!

Nutrition

Serving: 1serving | Calories: 337kcal | Carbohydrates: 30g | Protein: 29g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 308mg | Sodium: 884mg | Potassium: 178mg | Fiber: 2g | Sugar: 2g | Vitamin A: 262IU | Vitamin C: 13mg | Calcium: 181mg | Iron: 4mg

Originally posted in March 2017. Updated in March 2021.

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