Japanese Spring Shrimp Salad

A few months ago we shared a recipe for our Japanese Winter Salad, which includes a miso dressing that we are pretty much addicted to; it makes an appearance in one of our two houses almost every week. Now that the weather is getting warmer and eating salads doesn’t feel like a chore, we wanted to freshen up the winter salad and make it exciting for spring. One of the ways that we did this is by adding shrimp to the salad that we sauté in a bit of that miso dressing we love so much. As the shrimp cook the miso gets a little charred and sticky in the very best way. The shrimp are accompanied by cucumber, spring peas, and some toasted almonds for crunch. This salad is great with seared potstickers for a quick and easy weeknight dinner.

Japanese Spring Shrimp Salad

  • Servings: 4 appetizer salads
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A fresh appetizer salad that is perfect for spring, served with a miso dressing that we cannot get enough of!

Ingredients

  • 16 shrimp, peeled and deveined
  • 4 cups baby kale
  • 2 cups shredded green cabbage
  • 1 cup diced cucumber
  • 1 cup spring peas (you can use the peas in snap peas or frozen peas if spring peas are unavailable)
  • 1/2 cup toasted, sliced almonds
  • 1 avocado, diced
  • 1 batch miso dressing, divided

Directions

  1. Prepare the dressing by blending all of the dressing ingredients in a small blender. Mix until smooth. Remove 1/4 cup of the dressing and set the remainder aside.
  2. Heat a large sauté pan over medium heat. Add the 1/4 cup miso dressing and stir the pan so that the sauce is evenly distributed on the bottom. Add the shrimp in a single layer and cook the shrimp for 3 minutes per side. Remove the shrimp from the heat after they have finished cooking.
  3. Assemble the salad by layering the baby kale and cabbage on the bottom of a large serving dish. Add the cucumber, spring peas, almonds, and avocado. Top with the shrimp and drizzle with as much dressing as desired. Toss to coat and serve immediately.


Honey Sriracha Shrimp

A lot of times when people think of food bloggers, they imagine that every meal a blogger cooks is a multi-coursed spectacle with fancy ingredients. Our husbands would be the first ones to tell you that that couldn’t be further from the truth. Many days, between balancing our blog and our schedules, our goal is to just to get food on the table. Once we have the general game plan figured out, we try and see where we can make the meal a little more special. One of the rules that we always preach at Tuck & Tate is that sometimes the only difference between a meal and a great meal is the addition of a few ingredients.

We like to make shrimp on a weekly basis. Most of the time we sauté the shrimp and throw it onto a salad or we like toss it with lots of garlic into pasta. These meals certainly get the job done but don’t always feel particularly special. To take things up a notch, we wanted to bring our “A-Game” with this recipe for Honey Sriracha Shrimp. The recipe is just a few, simple ingredients, but damn does it turn out good. This shrimp is great served with cheesy grits for something hearty, tossed with a salad mix for a glammed up lunch, and is also fantastic on its own as an appetizer.

Honey Sriracha Shrimp

  • Servings: 4
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Ingredients

  • 24 shrimp, peeled and deveined and patted dry with a paper towel
  • 1 tbs salted butter
  • 1 large garlic clove, minced
  • 1/2 cup sriracha
  • 1/4 cup honey, or more to taste if you prefer the shrimp less spicy
  • salt and pepper to taste

Directions

  1. Heat a large skillet over medium-high heat. Melt the butter in the skillet and add the garlic. Sauté for 2-3 minutes, or until the garlic starts to get fragrant. Add the sriracha and honey to the pan, stirring to melt the honey and mix it into the other ingredients.
  2. When the sauce starts to bubble, add the shrimp to the pan. Cook the shrimp for 3 minutes per side, making sure that they are soaking up the sauce as they cook. Season with salt and pepper to taste and serve immediately.


Shrimp Taco Salad

We love mixing up our protein options by incorporating fish and seafood into our menu planning. This salad is the perfect way to bring shrimp to your lunch table in under 30 minutes. Tajin is a Mexican seasoning blend of chili powder, lime and salt. We eat it on just about anything – fruit included! Using the tajin gives the salad a citrusy punch that is complimented by the yogurt and avocado crema salad dressing. We have intentionally made this salad to be on the lighter side, but if a salad just won’t cut it for your appetite, this recipe can easily be put in taco shells or tortillas and topped with cheddar or cotija cheese to bulk it up. For us, this is a perfect weekday lunch to have while working from home.

Shrimp Taco Salad

  • Servings: 2 lunch servings
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A lunch salad that is filled with flavor and comes together in under 30 minutes; a great recipe for a weekday lunch while working from home.

Shrimp Ingredients

  • 1 tbs olive oil
  • 1/2 lb shrimp, peeled and deveined
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbs tajin

Salad Ingredients

  • 1 avocado
  • 1/2 lemon, juiced
  • 1 package (8 oz) coleslaw mix
  • 2 roma tomatoes, diced
  • 1 can of black beans, drained
  • 1 single serving package (5.3oz) non-fat Greek yogurt
  • salt and pepper to taste

Directions

  1. Season and cook the shrimp. Season the shrimp with salt, pepper and tajin. In a medium pan, heat the olive oil and cook the shrimp fully through (about 3 minutes per side). Remove from heat and set aside.
  2. In a small bowl, combine the yogurt and 1/2 avocado and mix until the avocado is fully blended with the yogurt. Add the lemon juice and season to taste with salt and pepper.
  3. In a large mixing bowl, combine the coleslaw mix, tomatoes, beans and cooked shrimp. Toss with the yogurt/avocado dressing.
  4. Optional – if you want to make this dish more hearty, you can put the salad mix in a tortilla to make a wrap or serve as individual tacos.


Semi-Homemade Lobster Ravioli With Shrimp & Spinach

A few days of quarantine and social distancing has proven to be quite the challenge for our mental health. It’s hard to feel like we all aren’t going a little crazy in the midst of the world’s chaos. In order to bring some normalcy back into our lives, we created this ravioli recipe. It is simple in ingredients but elevated in taste and presentation. Just the act of eating a composed plate has helped us feel a little less out of our heads and more like we are participating in the real world.

This semi-homemade recipe involves just a few ingredients but really ups the game on what dinner looks like. We have taken pre-made lobster ravioli and combined it with shrimp, spinach, and a lemon cream sauce to create a recipe that feels a little more sophisticated in the days of freezer meals. As always with our recipes, substitute the ingredients you have on hand if you can’t find these in your grocery store. Frozen shrimp and frozen spinach are easy substitutes for fresh and any cheese flavor ravioli will be great in this recipe if you can’t find lobster ravioli in the refrigerated section of the grocery store.


Lobster Ravioli With Shrimp & Spinach

Makes: 2 servings

Prep Time: 15 minutes Total Time: 25 minutes

Ingredients:

  • 1 packet lobster ravioli (about 12 in a package)
  • 16 shrimp (about 3/4 lb), peeled and deveined
  • 3 tbs olive oil
  • 3 cloves garlic, minced and separated
  • 6 cups packed fresh spinach (substitute 1 package frozen)
  • juice and zest of one lemon
  • 1/2 cup white wine
  • 1/3 cup heavy cream
  • salt and pepper to taste

Directions:

  1. Heat a large saute pan over medium-high heat. Add the olive oil, 1 tbs garlic, and spinach and saute for 3-4 minutes, or until the spinach begins to wilt. You don’t want the spinach to wilt away completely, you just want to cook out most of the water. Remove the spinach from the pan onto a plate and set aside.
  2. Add the second tbs of olive oil to the pan. Season the shrimp with salt and pepper and add them to the pan. Cook the shrimp 3 minutes per side and remove them from the pan onto the plate with the spinach.
  3. Bring a medium pot of water to a boil. Add the ravioli and cook according to package directions.
  4. While the ravioli are cooking, add the remaining tbs of oil to the saute pan. Add the remaining 2 tbs garlic and saute until fragrant, about 3 minutes. Add the lemon zest and juice and white wine to the pan. Whisk to combine and cook another 2 minutes to cook off the alcohol. Reduce the heat and add the heavy cream, Stir to combine and season with salt and pepper to taste.
  5. When the ravioli have finished cooking, remove from the pot with a slotted spoon and place directly into the lemon cream sauce. Toss well to coat before adding the spinach and shrimp back into the pan. Cook another 2 minutes so that the flavors can combine. Season as necessary before serving.