Lemon Garlic Butter Shrimp
Ingredients:
- 1 lb shrimp, peeled and deveined
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley, chopped (optional)
- Cooked rice or pasta (for serving)
Instructions:
- In a large skillet, melt the butter over medium heat.
- Add the garlic and sauté until fragrant (about 1 minute).
- Add the shrimp and cook for 2-3 minutes on each side until pink and opaque.
- Stir in the lemon juice, lemon zest, and paprika.
- Season with salt and pepper to taste.
- Garnish with fresh parsley if desired.
- Serve over cooked rice or pasta.
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Mediterranean Baked Salmon
- 4 salmon fillets
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 lemon, thinly sliced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1/2 cup kalamata olives, pitted and sliced
- Fresh parsley, chopped (optional)
Instructions:
- Preheat the oven to 400°F (200°C).
- Place the salmon fillets on a baking sheet lined with parchment paper.
- Drizzle the olive oil over the salmon.
- Sprinkle the garlic, oregano, thyme, salt, and pepper on top.
- Arrange the lemon slices, cherry tomatoes, and olives around the salmon.
- Bake for 15-20 minutes, or until the salmon is cooked through.
- Garnish with fresh parsley if desired.
- Serve with a side of your choice (e.g., quinoa, couscous, or a green salad).
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Spicy Tuna Avocado Salad
Ingredients:
- 2 cans tuna in water, drained
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1 tsp hot sauce (optional)
- Salt and pepper to taste
- Fresh cilantro, chopped (optional)
- Whole grain crackers breador lettuce leaves (for serving)
Instructions:
- In a large bowl, combine the tuna, avocado, red onion, and jalapeño.
- In a small bowl, mix the mayonnaise, lime juice, and hot sauce (if using).
- Pour the dressing over the tuna mixture and gently toss to combine.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro if desired.
- Serve with whole grain crackers or in mixed leaf salad.
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Veggie-Packed Fish Tacos
Ingredients:
- 1 lb white fish fillets (e.g., cod, tilapia), cut into strips
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup shredded cabbage
- 1/2 cup corn kernels (canned or frozen)
- 1/2 cup diced tomatoes
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 8 small corn tortillas
- Lime wedges (for serving)
Instructions:
- In a bowl, toss the fish strips with olive oil, chili powder, cumin, paprika, salt, and pepper.
- Heat a large skillet over medium-high heat and cook the fish for 3-4 minutes per side, until cooked through.
- In a medium bowl, combine the shredded cabbage, corn, tomatoes, red onion, and cilantro.
- Warm the tortillas in a dry skillet or microwave.
- Assemble the tacos by placing the fish strips on the tortillas and topping with the veggie mixture.
- Serve with lime wedges.
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Creamy Tomato Basil Pasta with Shrimp
Ingredients:
- 1 lb shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 cup cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- 12 oz pasta (e.g., fettuccine, spaghetti), cooked according to package instructions
Instructions:
- In a large skillet, heat the olive oil over medium heat.
- Add the garlic and sauté until fragrant (about 1 minute).
- Add the shrimp and cook for 2-3 minutes on each side until pink and opaque.
- Stir in the diced tomatoes and bring to a simmer.
- Reduce the heat and add the heavy cream and Parmesan cheese, stirring until the sauce is smooth.
- Add the chopped basil and season with salt and pepper to taste.
- Toss the cooked pasta with the sauce.
- Serve immediately.
These recipes are quick, easy, and packed with flavour, making them perfect for any weeknight meal. Enjoy!!
