Shrimp and Spaghetti Squash Garlic Butter Shrimp over Roasted Spaghetti Squash Noodles Ingredients: 1 medium spaghetti squash 1 tablespoon olive oil Salt and pepper to taste 1 pound large shrimp, peeled and deveined 3 tablespoons unsalted butter 4 garlic cloves, minced 1/2 teaspoon crushed red pepper flakes (optional) 1/4 cup grated Parmesan cheese 2 tablespoons fresh parsley, chopped Juice of half a lemon Directions: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 35–40 minutes, or until the flesh is tender and strands easily with a fork. While the squash is roasting, melt butter in a large skillet over medium heat. Add the garlic and sauté for 1 minute, until fragrant. Add the shrimp and red pepper flakes. Cook for 2–3 minutes per side, or until the shrimp turn pink and are cooked through. Use a fork to scrape out the strands of squash and place them in a bowl or serve directly in the squash shells. Spoon the garlic butter shrimp over the squash noodles. Top with Parmesan, fresh parsley, and a squeeze of lemon. Serve warm and enjoy! Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes Kcal: 345 kcal | Servings: 4 servings #shrimpdinner #spaghettisquashrecipes #lowcarbdinner #glutenfreemeals #garlicbuttershrimp #seafoodrecipes #healthycomfortfood #simpleeats #quickweeknightmeals #pescatarian #ketooption #squashseason #lightanddelicious #cheeselovers #shrimpideas #lemonbuttershrimp #lowcaloriedinner #roastedsquash #easydinnerrecipes #whole30approved This Garlic Butter Shrimp over Spaghetti Squash is a flavor-packed, low-carb dream! Simple ingredients, stunning taste!

Garlic Butter Salmon & Shrimp with Broccoli & Corn Juicy salmon fillets topped with shrimp in a flavorful garlic butter sauce, served with steamed broccoli and sweet corn – a wholesome, colorful plate! ⸻ Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins Servings: 2 Calories: ~600 kcal per serving ⸻ Ingredients • 2 salmon fillets • 6-8 shrimp, peeled and deveined • 2 tbsp butter • 3 garlic cloves, minced • 1 lemon, cut into wedges • 1 tsp Italian seasoning • Salt & black pepper, to taste • 2 cups broccoli florets, steamed • 1 cup corn kernels, steamed • Fresh parsley, chopped (for garnish) ⸻ Instructions 1. Prepare the Broccoli & Corn: • Steam broccoli florets and corn until tender. Keep warm. 2. Cook the Salmon: • Season salmon with salt, pepper, and Italian seasoning. • In a skillet over medium-high heat, melt 1 tbsp butter. • Sear salmon fillets for 3-4 mins per side until cooked through. Remove and keep warm. 3. Sauté the Shrimp: • In the same skillet, add remaining butter and minced garlic. • Sauté garlic until fragrant (30 secs). • Add shrimp and cook for 1-2 mins per side until pink and opaque. 4. Serve & Garnish: • Plate salmon with shrimp on top. • Add steamed broccoli and corn on the side. • Squeeze fresh lemon juice over and sprinkle with chopped parsley. ⸻ Pro Tip: For a slight kick, add a pinch of crushed red pepper to the garlic butter shrimp!

Crab & Shrimp Stuffed Salmon Tender salmon fillet stuffed with a rich, creamy crab and shrimp filling, baked until golden and juicy—restaurant-quality seafood delight right from your oven! Ingredients 1 large salmon fillet (cut to butterfly) 1/2 lb cooked shrimp, chopped 1/2 lb lump crab meat 4 oz cream cheese, softened 1/4 cup grated Parmesan 2 tbsp mayo 1 tbsp lemon juice 1 clove garlic, minced 1 tbsp chopped parsley Salt, pepper, paprika to taste Optional: whole shrimp for topping Directions 1⃣ Preheat oven to 375°F (190°C). Line a baking dish with parchment. 2⃣ In a bowl, mix crab, chopped shrimp, cream cheese, Parmesan, mayo, lemon juice, garlic, parsley, and seasonings. 3⃣ Butterfly salmon and stuff the center with the seafood mixture. 4⃣ Top with extra shrimp if using, then bake for 20–25 minutes or until salmon is cooked and stuffing is hot. 5⃣ Garnish with parsley and a lemon wedge. Prep Time: 15 minutes Cook Time: 25 minutes Servings: 4 Calories: ~500 kcal per serving

Shrimp and Kimchi Stew Spicy Korean Shrimp Stew with Kimchi and Tofu Ingredients: 1 tablespoon sesame oil 1 small onion, thinly sliced 2 garlic cloves, minced 1 teaspoon ginger, grated 1 cup kimchi, chopped (plus 2 tablespoons kimchi juice) 1 tablespoon gochugaru (Korean chili flakes), or to taste 1 tablespoon soy sauce 4 cups low-sodium chicken or vegetable broth 1/2 block soft or silken tofu, cubed 1/2 pound medium shrimp, peeled and deveined 2 green onions, sliced (plus extra for garnish) 1 teaspoon fish sauce (optional) Salt and pepper to taste Directions: Heat sesame oil in a medium saucepan over medium heat. Add sliced onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant. Stir in chopped kimchi, kimchi juice, and gochugaru. Cook for 2–3 minutes to deepen the flavor. Pour in the broth and soy sauce. Bring to a gentle boil, then lower the heat to simmer for 10 minutes. Add the tofu cubes and cook for 5 more minutes. Add the shrimp and simmer for 2–3 minutes, or until the shrimp turn pink and are cooked through. Stir in fish sauce (if using) and green onions. Adjust salt and pepper to taste. Garnish with additional green onions and serve hot with steamed rice. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 280 kcal | Servings: 4 servings #kimchistew #shrimprecipes #koreanstew #spicyseafood #comfortfoodbowl #tofuandkimchi #asiansoups #lowcarbdinner #glutenfreeoption #onepotmeals #weeknightcomfort #fermentedfoods #spicysoup #koreancooking #shrimpdishes #cozyeats #probioticsoup #savoryshrimp #soulwarmingrecipes #easyasiandinner This Shrimp and Kimchi Stew is the perfect mix of spicy, tangy, and cozy. Packed with bold Korean flavors and ready in 30 minutes!

Fried Butterflied Shrimp Crispy Golden Fried Butterflied Shrimp with Spicy Dipping Sauce Ingredients: 1 lb large shrimp, peeled, deveined, and butterflied 1 cup all-purpose flour 1 teaspoon paprika 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper (optional) Salt and freshly ground black pepper, to taste 2 large eggs 1 cup panko breadcrumbs Vegetable oil, for frying For the spicy dipping sauce: 1/4 cup mayonnaise 1 tablespoon Creole mustard aioli (or Dijon mustard) 1 teaspoon hot sauce 1 teaspoon lemon juice Directions: In a shallow bowl, mix flour, paprika, garlic powder, cayenne pepper, salt, and pepper. In another bowl, beat the eggs. Place panko breadcrumbs in a third bowl. Dip each butterflied shrimp first in the flour mixture, then into the beaten eggs, and finally coat with panko breadcrumbs. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry shrimp in batches for 2-3 minutes or until golden brown and crispy. Remove and drain on paper towels. For the dipping sauce, whisk together mayonnaise, Creole mustard aioli, hot sauce, and lemon juice. Serve alongside fried shrimp. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: Approx. 300 kcal per serving | Servings: 4 servings #friedshrimp #butterfliedshrimp #crispyshrimp #seafoodrecipes #deepfried #appetizerideas #spicydipping #seafoodlover #easyrecipes #crispyfood #partyfood #fingerfood #southernfood #foodie #quickmeals #shrimprecipes #seafoodfeast #comfortfood #homemadefood #friedgoodness Crunchy, golden, and oh-so-delicious! These Fried Butterflied Shrimp are perfect finger food for any occasion!