Spicy Baked Shrimp Balls

Starters | August 15, 2016 | By

I served these spicy baked shrimp balls at a recent dinner party I hosted and they were gobbled up before I could fill up a second cocktail! In addition to the mighty potent libations, these little apps were a major hit! They require very little prep time and are baked, not fried, meaning low calories but with plenty of flavor! Serve them with store-bought sweet chili sauce for dipping. These babies truly are to die for!

Spicy Baked Shrimp Balls
 
Author:
Serves: 4-6
Ingredients
  • 1 ½ pounds shrimp, peeled and deveined
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 2 shallots, chopped
  • 3 Thai chili peppers, seeded and chopped
  • Juice of one lime
  • 2 egg whites
  • ½ cup Panko bread crumbs
  • 2 green onions, chopped (green parts only)
  • 1 tablespoon chopped fresh cilantro
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Cooking spray
  • Sweet chili sauce
Instructions
  1. Preheat oven to 350 degrees. Place shrimp in a food processor and pulse until finely chopped. Transfer to a large bowl and set aside.
  2. In a small skillet, heat oil over medium heat and sauté garlic, shallots, and peppers until translucent, about 3 minutes. Transfer veggies to a bowl to cool.
  3. Meanwhile, add to the shrimp the egg whites, bread crumbs, green onion, cilantro, salt, chili peppers, and lime juice. When veggies have cooled, add to the mixture and combine all ingredients well.
  4. Spray a large baking sheet with cooking spray. Working in batches, form 1-inch balls with the shrimp mixture and place in rows on the baking sheet, about 1 inch apart. Spray tops of the shrimp balls with cooking spray before putting in the oven. Bake for 15-17 minutes. Set oven to broil and brown the tops of the shrimp balls, about 2 minutes. Remove from oven and serve with a side of sweet chili dipping sauce.
Notes
Can be made ahead a day in advance. Refrigerate overnight.

 

Coconut Curry Shrimp

Main, Seafood | July 28, 2016 | By

Here’s an awesome Coconut Curry Shrimp recipe that I borrowed from a fellow food blogger, Caitlyn Mortka. She has a fabulous food blog, SoDamnGoodBlog.com, that features healthy, affordable recipes. We just happen to meet on the harbor in Kennebunkport, Maine this summer while sipping cocktails in the warm New England sun! I’ve been dying to share her recipes with you and this Asian-inspired dish happens to be super easy and super healthy. Thank you for sharing, Caitlyn! 

Coconut Curry Shrimp
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 pound raw jumbo shrimp, peeled and cleaned
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • Dash of salt and pepper
  • 1 cup coconut milk
  • 2 tablespoons red curry paste
  • 1 15-ounce can white beans, drained and rinsed
  • 3 cups brown rice
  • 2 cups steamed broccoli florets*
Instructions
  1. Heat the olive oil in a large skillet, and add the shrimp to the pan.
  2. Let the shrimp sauté and turn pink for about 5 minutes over medium heat, stirring occasionally.
  3. Add the chili powder, salt, and pepper to the shrimp. Cook another minute.
  4. Pour in coconut milk, red curry paste, and white beans to the pan.
  5. Stir until the curry is well mixed into coconut milk and let the whole thing simmer for 5 more minutes on medium-low heat.
  6. Serve by added a scoop of rice, some broccoli, and the shrimp and bean mixture to bowls. Top with the extra sauce from the pan.
Notes
To quickly steam the broccoli, I usually cut the florets off the stem and place them in a bowl. Add a small amount of water to the bottom of the bowl (a tablespoon or two), cover, and microwave for 3-4 minutes.

Recipe courtesy of: Caitlyn Mortka, Coconut Curry Shrimp