This post is sponsored by Princess Cruises.

You guys know how much I love cooking with shrimp. These quesadillas are the bomb dot com. Okay, did I just say that? I said it in my head and then I typed it. Okay, please don't laugh at me!

I have shared how to truly relax on a cruise and this strawberry colada drink recipe. It's time to share another recipe inspired by my Mexican Riviera with Princess Cruises.

These are so ridiculously simple to make, you can make it for dinner or make a few for appetizers for friends when they come over. Totally up to you!

This shrimp & green bean curry salad that I had almost every day while on my cruise. This is my second Princess Cruise and I remember this dish from my last cruise to Alaska!

Cut up the veggies, including the mushrooms.

First cook up the mushrooms and then clean the pan…next up the peppers and onions.

All cooked up!

This is how I cook quesadillas! So you have some sealed edges…this was Curtis' genius idea years ago.

Add the cheese and mushrooms.

Then, the onions, peppers and then shrimp and then add more cheese!

I know you want these and I know you want to make them! If you don't like the mushrooms, you can totally omit them!

Serve with a squeeze of lime, sliced avocado, salsa and sour cream and you're golden. So easy to make…let me know if you make them!

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Shrimp Quesadillas

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Ingredients

• 7 to 8 pieces of shrimp peeled and deveined
• 5 to 6 mushrooms cleaned and sliced
• 1/4 green pepper sliced into strips and then cut in half
• 1/4 yellow onion peeled and sliced
• 1/2 jalapeno seeds and ribs removed, sliced
• grape seed oil or olive oil
• 1 Tablespoon butter
• 2 medium-sized flour tortillas
• 6 Tablespoons cheddar or monterey jack cheese
• sliced avocado sour cream, homemade salsa (for serving)

Instructions

• Peel and clean the shrimp. Slice in half length-wise. Using a paper towel, dry off the shrimp.
• Put 1 teaspoon oil into a non-stick skillet and cook the mushrooms on medium heat for about 5 to 6 minutes. Remove mushrooms and set aside. Wipe down the pan with a paper towel.
• Next, add 1 teaspoon oil into the pan along with the green pepper, yellow onion and jalapeño. Cook on medium heat for about 3 to 4 minutes. Remove vegetables from the pan and set aside. Wipe the pan again with a clean paper towel.
• Melt 1/2 Tablespoon of butter in the pan on medium heat. Season the shrimp with salt and pepper and add them to the pan and cook for 60 to 90 seconds on each side. Remove from the pan.
• Melt another 1/2 Tablespoon of butter in the pan and add 2 tortillas to the pan, half of each touching the bottom of the pan. Put 1 Tablespoon of cheese and half the of the mushrooms on each tortilla, along with half of the onions and peppers. Then add the shrimp and 2 Tablespoons of cheese on each tortilla.
• Close the tortilla and continue cooking for about 2 minutes. Flip over and cook for 3 to 4 minutes, until the desired doneness on the inside and outside.

Disclosure: This post is sponsored by Princess Cruises. I only share with you brands that I love and share with you my own opinions.

The post Shrimp Quesadillas appeared first on The Little Kitchen.

This post is sponsored by Princess Cruises.

I love quick and easy meals. I really do. I also love laboring over a meal (when I have time on the weekends) and it coming out just right. It's such a feeling of accomplishment.

But during the week, it's all about the quick and easy! This recipe for BLT (bacon, lettuce and tomato) shrimp flatbreads is so easy!!!

I recently went on a Princess Cruise to the Mexican Riviera and I had an amazing time! I was fortunate to bring my friend, Nancie, with me!

We had so much fun! This is the Port of Los Angeles as we were leaving the port for Mexico!

We had sooo much good food on the cruise ship and off. I knew I had to come home and make some shrimp recipes for you to try!

After cooking the bacon, I left some of the bacon fat in the skillet. And then cooked the shrimp!

This is kind of a recipe un-recipe…because I just splashed in some vinegar and olive oil along with some salt and pepper!

This makes a delicious snack or dinner! I know you'll love it!!!!!

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BLT Shrimp Flatbread Recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2 flatbread pizzas

Ingredients

• 2 naan flatbreads
• 3 to 5 slices bacon cooked and chopped
• 1/2 pound shrimp if frozen, defrosted; peeled and deveined
• homemade pesto or store bought is fine
• chopped tomatoes
• baby arugula
• white wine or prosecco vinegar
• olive oil
• salt & pepper

Instructions

• Heat oven to 400 degrees F.
• Cook the bacon in a skillet and chop up. Set aside.
• Prep the shrimp. Dry the shrimp with paper towels and add salt and pepper. Using the same skillet (with some of the bacon fat still in the skillet), cook the shrimp 2 to 3 minutes on each side. Remove the shrimp and set aside.
• While the shrimp is cooking, add the flatbreads to the oven on a foil-lined baking sheet. Heat 4 to 6 minutes on each side (longer if your flatbreads are frozen).
• Add tomatoes, arugula, a couple of splashes of vinegar and olive oil as well as salt and pepper to a medium-sized mixing bowl. Toss to combine.
• Remove the flatbreads from the oven, spread the pesto on both. Add the tossed arugula and tomatoes on top. Then, add the shrimp and bacon. Serve immediately.

Disclosure: This post is sponsored by Princess Cruises. I only share with you brands that I love and share with you my own opinions.

The post BLT Shrimp Flatbreads appeared first on The Little Kitchen.

This post is a part of a yearlong partnership with The National Shrimp Council.

Let's be honest, I'm always excited to share recipes with you. When I develop a recipe and it turns out amazing, I'm so energized and thrilled and then get so out of control excited to share it with you, it's kind of annoying.

The second time I made this recipe and it came together, I was jumping up and down. This dish combines three of my major loves: shrimp, gnocchi and Alfredo sauce. And it's easy to make.

Don't forget to check out my other recipes that include shrimp including these Spicy Shrimp Spring Rolls and this Red Pepper and Garlic Shrimp Pasta!

Prep your ingredients…it makes your life much easier when you go to cook everything.

Let's look at the gnocchi!

I'm a huge fan of DeLallo products…including this mini potato gnocchi!

Add salt and pepper to season the shrimp after patting it dry.

Add butter to a skillet.

The mushrooms and a couple splashes of soy sauce. (My favorite way of sauteeing mushrooms, btw!)

After the mushrooms are cooked, remove them and clean the pan.

After the mushrooms are cooked, now's the time to add the gnocchi to the pot of boiling water.

Add more butter and cook the shrimp and garlic…looks sooo good!! Cook for just a couple of minutes and then remove from the skillet.

Add the remaining butter…

and half of the green onions.

Then, add heavy cream. Cook for a couple of minutes to reduce the cream.

When the gnocchi is cooked, drain the water and set aside.

Add it along with the zucchini to the skillet…

Look how creamy it looks!

Add the shrimp and mushrooms and mix well.

It's a light Alfredo sauce and with the shrimp and using gnocchi…this dish is the perfect weeknight meal. It takes only 30 minutes to make!

We will be making this recipe over and over again, you can count on it!

or more great recipes, be sure to visit the Eat Shrimp facebook page!

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Shrimp Alfredo Gnocchi Recipe

Prep Time 18 minutes minutes

Cook Time 12 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

• 4 Tablespoons butter divided
• 4 ounces mushrooms sliced
• soy sauce
• 3/4 pound shrimp if frozen
• 3 garlic cloves minced
• 1 pound package of DeLallo Mini Potato Gnocchi
• 1/3 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 zucchini diced
• 1 green onion sliced

Instructions

• Bring a pot of water (with a generous amount of salt) to a boil.
• Add 1 Tablespoon of butter to a skillet and turn the heat to medium high. Melt the butter and add sliced mushrooms and a couple splashes of soy sauce. Cook the mushrooms for about 5 to 6 minutes, or until the liquid is cooked away and the mushrooms are cooked and browned. Remove the cooked mushrooms and set aside. Wipe the pan clean with a paper towel (if using stainless steel cookware, rinse with warm water being careful as you do it and then wipe dry).
• Add the gnocchi to the pot of boiling water and set a timer (use the directions on the package) to ensure you don't overcook the gnoochi.
• Prep the shrimp, pat dry with paper towels and season the shrimp with salt and pepper.
• Add 2 Tablespoons of butter to the skillet and turn the heat to medium. Melt the butter and add the seasoned shrimp and garlic. Cook for 2 to 3 minutes, be sure to flip the shrimp too. Remove the shrimp and set aside.
• Add the remaining butter and half of the green onions. Add heavy cream and cook for 2 minutes. Add cheese and the diced zucchini. Cook for 1 minute. Turn off the heat and add gnocchi and mix thoroughly. Add back the shrimp and the mushrooms. Mix again and serve with additional Parmesan cheese and green onions on top.

Disclosure: This post is sponsored by The National Shrimp Council. DeLallo did provide product for the purpose of this post. I always share with you my own opinions and only work with brands that I love. Thank you for supporting the brands that I work with so I can continue to share with you recipes like these!

The post Shrimp Alfredo Gnocchi appeared first on The Little Kitchen.

As I mentioned before, I’m excited to be working with The National Shrimp Council this year and creating recipes with shrimp to share with you!

I love grilled shrimp and it's perfect for the summer AND al fresco dining. This recipe is so easy…it will take you no time to prepare it!

I prep the shrimp by deveining them and peeling it but leaving the tails on. That's my preference to leave the tails on, it's completely up to you!

Mix the butter and sriracha chili sauce.

Slice one and a half limes into thin slices, like you see above.

Line a baking sheet with Reynolds® Wrap Aluminum Foil. I really like using aluminum foil when I'm grilling because it makes cleaning up so simple!

Then, place shrimp on the skewers, with lime slices folded in half.

You'll have skewers that look like this!

Then, brush the shrimp skewers with sriracha butter.

Now, these are all set for the grill.

You can grill them on a grill or inside on a grill pan, totally up to you!

They cook really fast, you only really need to cook them 1 to 3 minutes on each side.

Be sure to put a new piece of aluminum foil on the baking sheet before putting the grilled shrimp skewers on.

You can serve these with rice or noodles…or they make a great appetizer. So easy to make and only four ingredients!

For more great recipes, be sure to follow the Shrimp Council on facebook and/or pinterest!

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Sriracha Lime Grilled Shrimp

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 4

Ingredients

• 1 pound shrimp deveined and peeled except for the tails
• 3 Tablespoons spreadable butter
• 1 Tablespoon sriracha chili sauce
• 2 limes

Instructions

• Line a baking sheet with Reynolds® Wrap Aluminum Foil and set aside.
• Prep the shrimp and place on a paper towel-lined plate. Pat the shrimp dry.
• Turn on gas grill to high heat and allow to heat for 5 to 10 minutes. Or if you're using a grill pan inside, heat the grill pan on medium high heat for 5 to 6 minutes.
• In a small bowl, mix together butter and sriracha.
• Prep the limes. Cut the limes in half. Cut one and a half limes into slices. Cut the remaining half into wedges for serving.
• Place shrimp on skewers alternating with lime slices. Brush the sriracha butter on both sides of the shrimp. Place the skewered shrimp on the foil-lined baking sheet.
• Reduce the heat on the grill to medium high heat or heat for the grill pan to medium heat. Place skewered shrimp on the grill and cook for 1 to 3 minutes on each side. (Throw away the foil and reline the baking sheet with a new piece of foil.)
• Remove skewered shrimp from the grill and place on the newly lined baking sheet. Squeeze a couple of lime wedges over the shrimp before serving with rice or noodles.

Notes

Note: If you would like your shrimp spicier, you can brush on more sriracha butter while it's on the grill. Just be sure to put some of the sriracha butter in a separate bowl before brushing it on the raw shrimp.

Disclosure: This post is sponsored by The National Shrimp Council. Reynolds did provide product for the purpose of this post. I always share with you my own opinions and only work with brands that I love. Thank you for supporting the brands that I work with so I can continue to share with you recipes like these!

The post Sriracha Lime Grilled Shrimp appeared first on The Little Kitchen.

This post is sponsored by Florida Department of Citrus.

I'm constantly inspired by the food I have at restaurants and on my travels. When I was brainstorming what to make and share with you that includes Florida orange juice, my friend Nina and I immediately thought of tacos!

At a Chinese restaurant in town here, they serve these lightly battered and fried shrimp with a citrus sauce that's sweet. I have been wanting to give a homemade version of this a go…and dreams do come true because this recipe is amazing. I can't even…

And speaking of Florida orange juice. Did you know that I live in Florida? We love our orange juice here. I drink it practically every day for the vitamin C and the potassium that I need. I'm so excited to work with the Florida Department of Citrus…sharing with you recipes that I made with Florida orange juice!

I know you will love these tacos when you make them!

First, make the sauce which of course includes Florida orange juice. I just used a spoon to mix up the ingredients.

After you have prepped the cabbage and the cilantro…heat a cast iron skillet to warm up the corn tortillas.

Beat two large eggs with some Florida orange juice.

Mix together cornstarch, salt and white pepper.

First put the shrimp in the cornstarch mixture…

Dip the shrimp in the egg and Florida OJ mixture.

Then, toss the shrimp back into the cornstarch.

Fry up the shrimp in a nonstick skillet.

Put the tacos together with cabbage, shrimp and cilantro.

Then, drizzle the sweet orange sauce on top. These tacos are amazing…I know you'll love them and your family will too! So easy to make and perfect for any summer get together!

You should check out the Florida Department of Citrus' website and facebook page to get more recipes and learn more about the nutritional benefits of Florida orange juice!

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Orange Shrimp Tacos Recipe

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 to 12 tacos

Ingredients

sweet orange sauce

• 1/2 cup mayonnaise
• 1/4 cup sweetened condensed milk
• 3 Tablespoons Florida orange juice
• 1/4 red/purple cabbage sliced thin
• chopped cilantro for garnish (optional)
• 1 pound shrimp if frozen, defrosted, peeled and de-veined
• 3/4 cup cornstarch
• 3/4 teaspoon salt
• 1/2 teaspoon ground white pepper
• 2 large eggs
• 2 Tablespoons Florida orange juice
• corn tortillas about 10
• oil for frying the shrimp

Instructions

• Make the sweet orange sauce by combining mayonnaise, sweetened condensed milk and 3 tablespoons Florida orange juice in a small bowl. Mix until thoroughly combined. Cover and refrigerate until ready to serve.
• Prep the cabbage and cilantro and set aside.
• Season the shrimp. Mix together cornstarch, salt and white pepper on a plate or shallow bowl. On another plate or shallow bowl, whisk together egg whites with 2 Tablespoons Florida orange juice.
• Heat a seasoned cast iron skillet on medium for about 3 minutes. Heat corn tortillas (one or two at a time, depending on the size of your skillet) one minute on each side. Place tortillas on a plate with one paper towel (to keep the bottom tortilla from getting soggy from condensation.)
• Prepare a plate and line it with paper towels. In a non-stick skillet, pour oil so it's at about 1/4 inch. Heat for about 4 to 5 minutes on medium.
• One at a time, dip the shrimp in the cornstarch mixture, then dip the shrimp in the egg mixture and then lastly dip again in the cornstarch mixture.
• In two or three batches, fry the battered shrimp for about 30 to 45 seconds on each side. Remove from oil and place on paper towel-lined plate.
• Serve on corn tortillas; place cabbage, shrimp and cilantro on tortillas and drizzle the sweet orange sauce on top.

Notes

Note:  When battering the shrimp, I noticed that part of the batter would come off if I put it on a plate, when I went to pick it up. So it’s best to leave the battered shrimp in the plate or bowl with the cornstarch and place into the skillet directly from there. (Be sure to shake off excess cornstarch.)

Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.

The post Orange Shrimp Tacos appeared first on The Little Kitchen.

Things have been really stressful at home lately and honestly, quick and easy meals have done the trick. Are you like me and are always looking for easy meals? I'm a huge fan of easy meals and love sharing them with you!

I'm excited to be working with The National Shrimp Council this year and creating recipes with shrimp to share with you! Shrimp is so easy to cook and with pasta, I can't think of a better combination!

This is how I quickly defrost shrimp. Place the shrimp in a glass mixing bowl and fill it up with cold water. Let it sit for a few minutes. Drain the water and fill it up again with cold water. After sitting for a few minutes, the shrimp is usually defrosted. Just drain the water and peel and devein the shrimp!

After peeling them, dry them with a paper towel. This ensures you get a nice sear on your shrimp when you cook them otherwise you'll just steam them.

Dice the peppers and mince the garlic.

It only takes 1 to 2 minutes on each side to cook the shrimp.

Remove the shrimp and set aside. Add butter to your cast iron skillet.

Cook the red peppers in the butter.

Then, add the garlic.

It's so lovely! I then add the shrimp back into coat.

I served this shrimp with Barilla Collezione Bucatini pasta which I loved! It's such an easy and comforting meal…this recipe is perfect for meatless Mondays and on Fridays for Lent!

For more great shrimp recipes, be sure to check out the Council's facebook and pinterest pages!

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Red Pepper and Garlic Shrimp Pasta Recipe

Ingredients

• 1 pound shrimp if frozen then defrosted, peeled, deveined and washed
• salt and pepper
• 1-12 ounce package of Barilla Collezione Bucatini pasta cooked according to package instructions
• 2 Tablespoons olive oil
• 4 Tablespoons salted butter
• 8 garlic cloves peeled and minced
• 1 red pepper cored and diced
• 1 Tablespoon fresh parsley chopped
• grated parmesan cheese for serving

Instructions

• If your shrimp is frozen, add the shrimp to a large mixing bowl and fill with cold water. Let sit for a few minutes. Then, drain the water and add more cold water. Shrimp should defrost in just a few minutes. Prep shrimp and dry with a paper towel. Season the shrimp with salt and pepper.
• Bring water to a boil in a large pot for the pasta. Follow instructions on the package.
• Heat a cast iron skillet on medium high for 3 minutes. Add shrimp to skillet and cook for 1 to 2 minutes on each side, until cooked through and browned. Remove shrimp and place on a clean plate. Set aside.
• Add olive oil and butter to the skillet on medium heat. When the butter melts, add the red pepper and cook for 2 to 3 minutes. Then add the garlic and cook for 1 to 2 minutes. Add the shrimp back in for 30 seconds and toss to coat.
• Serve the shrimp with pasta topped with fresh parsley and parmesan cheese.

Disclosure: This post is sponsored by The National Shrimp Council. I always share with you my own opinions and only work with brands that I love. Thank you for supporting the brands that I work with so I can continue to share with you recipes like these!

The post Red Pepper and Garlic Shrimp Pasta appeared first on The Little Kitchen.