Posts Tagged With: Shrimp

Coconut Shrimp with Mango Salsa

First, I just realized that I uploaded a photo for Friday’s post but never actually inserted it into the post.  Whoops!  Its there now!!

Ok, now on to something new!  This is another Branden dish (someday I have got to get that boy to write his own posts!!) that he made for me for Valentine’s Day.  I’m not sure that this dish is actually a ton healthier than the fried version (mostly because its hanging out in a coconut milk sauce), but oh my goodness does it ever have so much more flavor!

I realized after we scarfed the shrimp down that there’s no shots with the mango salsa.  Oh well, just picture chopped mango and onions peppering the bowl of shrimp.  YUM!



Mango Salsa:

  • 1 mango, peeled and finely diced
  • 3 scallions, sliced
  • 5 basil leaves, julienned
  • 1 lime, juiced
  • Kosher salt
  • Freshly ground black pepper

Coconut Shrimp:

  • 2 jalapenos, sliced
  • 3 cloves garlic, thinly sliced
  • 1/2 inch piece ginger, peeled and grated
  • 2 TBS dark brown sugar
  • 2 TBS soy sauce
  • 1/2 lime, zested
  • 1/4 c. coconut milk
  • Small handful basil leaves, torn
  • 2 TBS vegetable oil
  • 1/2 tsp. salt
  • 15 grinds pepper
  • 1 lb. peeled, deveined shrimp

For the salsa:

Combine all ingredients together in a mixing bowl.  Make up to a day in advance.  Keep covered in the refrigerator.

For the shrimp:

In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, vegetable oil, salt, and pepper.  Add the shrimp and marinate for at least 30 minutes and up to 4 hours, refrigerated.

Heat a non-stick skillet over high heat.  Use tongs or a fork to remove the shrimp from the marinade and place in an even layer in the pan, reserving the marinade.

Cook the shrimp until well browned on each side, turning once, about 3-4 minutes total.  Transfer cooked shrimp to a serving plate.

Add reserved marinade to pan, bring to a boil and cook until slightly thickened, about 5 minutes.

Pour over the cooked shrimp and serve with rice and salsa.

Categories: Appetizers, Recipes, Thai | Tags: , , , | 1 Comment

Shrimp Pad Thai

Confession: A lot of times I sit down to write some posts and have COMPLETE writer’s block  Like, for real writer’s block.  Today’s one of those days.  Its not that this dish wasn’t delicious – I just can’t find anything witty or insightful to say with it.  So all you get is a really good recipe for Pad Thai and a picture to drool over.  That is all.  Hopefully my brain comes back to consciousness for the next post…


  • 8 ounces uncooked flat rice noodles (pad Thai noodles)
  • 2 tablespoons dark brown sugar
  • 2 tablespoons lower-sodium soy sauce
  • 1 1/2 tablespoons fish sauce
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon Sriracha or chili garlic sauce
  • 3 tablespoons canola oil
  • 1 cup (2-inch) green onion pieces
  • 8 ounces peeled and deveined large shrimp
  • 5 garlic cloves, minced
  • 1 cup fresh bean sprouts
  • 1/2 c. shoe-stringed carrots
  • 1/4 cup chopped unsalted dry-roasted peanuts
  • 3 tablespoons thinly sliced fresh basil

Cook noodles according to package directions; drain.

While water comes to a boil, combine sugar and next 4 ingredients (through Sriracha) in a small bowl.

Heat a large skillet or wok over medium-high heat. Add oil to pan; swirl to coat. Add onion pieces, shrimp, and garlic; stir-fry 2 minutes or until shrimp is almost done. Add cooked noodles; toss to combine. Stir in sauce; cook 1 minute, stirring constantly to combine. Arrange about 1 cup noodle mixture on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1 tablespoon peanuts, and 2 teaspoons basil.

Adapted slightly from Cooking Light

Categories: Asian, Entrees, Pasta, Recipes, Thai | Tags: , , , , , | 2 Comments

Chipotle Burrito Bowl

I was hungry for Chipotle the other night, but 1,200 calories for dinner didn’t sound like a good idea, so I decided to make my own version of that wonderul goodness (unfortunately sans that delicious tortilla).  Enter: Burrito Bowl.

This was a pretty simple meal and used a lot of staples that I already had in the house; beans, rice, onion, shrimp (in the freezer).  I also used one of those Frontera sauce packets I’ve talked about before to save some time and add a quick pop of spicy flavor.  Even though this one said it was for chicken, I wanted the smoky tomato and chile flavors without having to add roasted tomatoes and chiles to the dish, so this worked out well.  By the way, you can totaly make this with grilled chicken…I only used shrimp because I knew I could thaw it quicker and quite frankly, it sounded good.

Had I not lost my marbles, I had bought some Mexican queso to sprinkle over the top too.  Alas, its still still in my fridge, forgotten about.  Oh well, this was still yummy in my tummy.


  • 2 c. cooked rice (I used basmati, but a regular long-grain white will do just fine)
  • Juice of one lime
  • 1 c. fresh chopped cilantro, divided
  • 1 can black beans
  • 1 tsp. ground cumin
  • 1 tsp. ground curry
  • 1 TBS olive oil
  • 1 garlic clove, minced
  • 1 red bell pepper, cut into strips
  • 1 green bell pepper, cut into strips
  • 1 jalepeno, seeded and thinly sliced
  • 1 onion, sliced
  • 1 lb. fresh shrimp
  • 1 Frontera simmer sauce package
  • 1/2 avocado, thinkly sliced
  • 1/4 cup Mexican queso (optional)

Stir the juice of the lime and 1/2 c. of cilantro into cooked rice.  Set aside.

Mix black beans, curry, and cumin in a small saucepan and heat over low until beginning to simmer.

In a large skillet, heat olive oil over medium-high heat and saute garlic for one minute.  Add all peppers and onion and saute until tender, about 5 minutes.  Add shrimp and continue stirring until pink.  Add simmer sauce and bring to a simmer for three minutes.

To serve, place 1/2 c. of rice in bottom of bowl and layer with black beans and sauce mixture.  Top with cilantro, avocado slices, and cheese.


Categories: Entrees, Latin, Mexican, Recipes | Tags: , , , , , | 2 Comments

Spicy Coconut Shrimp Soup

This was a really yummy soup that I made the other day when it was kind of rainy and chilly outside.  Yes, chilly.  I’m rather upset about it actually, especially since everyone was talking about how it felt like fall.  But I’m not ready for fall!!  I feel like summer just started since it rained and was kind of cold the entire month of May (which was an improvement from April’s definite cold and rain).   While I love fall, I think that mid-August is the most depressing time of the year because I know up here in Ohio, September will be here before we know it,  bringing with it beautiful weather and then October comes even faster and we often see snow.  Ugh, snow.  I really do hate winter (mostly because I won’t see the sun consistently again until June)…sorry, I just had to get that off my chest!  I feel much better now…

So on to the recipe.  This was a delicious soup that is reminiscent of one of my favorite Thai dishes, Red Coconut Curry with Veggies.  YUM!  All the flavors of my my favorite dish were packed into this soup, but about half of the normal fat that comes with it.  If you’re looking for a little extra something, I would also suggest pouring the soup over some hot sticky rice before serving (I didn’t do this, but my mouth is kind of watering thinking about it right now).  To adjust the heat, use more or less curry paste.


  • 3 1/2 c. chicken stock
  • 1 cup sliced mushrooms (I used wood mushrooms, but shitake would be good too)
  • 1 finely chopped red bell pepper
  • 1 TBS light brown sugar
  • 1 TBS fish sauce
  • 1 tsp grated, peeled fresh ginger
  • 1 TBS red curry paste
  • 1 cup coconut milk (remember my rule here, full fat is always the best!)
  • 1 lb. large shrimp, peeled and deveined
  • 1/2 c. thinly sliced green onions
  • 2 TBS thinly sliced fresh basil
  • 2 TBS fresh lime juice

Combine the first 7 ingredients (through curry paste) in a large saucepan over medium-high heat; bring to a boil.  Cover, reduce heat and simmer 10 minutes.  Stir in coconut milk, cook 2 minutes or until hot.  Add shrimp to pan; cook 3 minutes or until shrimp are done.  Remove pan from heat, stir in onions, basil, and juice.

Adapted from Cooking Light, March 2008

Categories: Asian, Entrees, Recipes, Soup, Thai | Tags: , , , , , | 2 Comments

Soba Noodle Salad with Citrus Vinaigrette

I was desperate for a fresh tasting and healthy Asian dish the other night, so I was pretty pumped when I found this recipe.  It was so delicious that I ate more than I should have, but I couldn’t help it (not to mention I was starving).  My only word of caution with this recipe is the vinaigrette kind of absorbs into the noodles when saved.  While this was decent packed in my lunch the next day, I was kind of sad that the flavors had melded together.  My advice would be if you know you’re going to have leftovers, toss each serving individually in a portion of the vinaigrette only when ready to serve.  Other than that, this dish was really yummy and I have no complaints!


  • 1 (8-ounce) pkg soba noodles (look for these in the Asian/Japanese section of the grocery store)
  • 1 1/4 c. frozen, shelled edamame
  • 3/4 c. matchstick-cut carrots
  • 1/3 c. sliced green onions
  • Small handful fresh, chopped cilantro
  • 1 1/2 tsp chopped serrano chile (I had to use a seeded jalapeno because my grocer didn’t have Serrano peppers, much to my dismay)
  • 1 lb. peeled and deveined medium shrimp (31-40 ct)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 TBS fresh orange juice
  • 2 TBS fresh lime juice
  • 1 TBS low-sodium soy sauce
  • 1 TBS dark sesame oil
  • 1 TBS olive oil
  1. Cook noodles in boiling water for 7 minutes or until almost al dente.  Add frozen edamame to pan; cook 1 minutes or until thoroughly heated.  Drain.  Place noodle mixture in a large bowl.  Add carrots, onions, cilantro, and chile; toss.
  2. Heat a large skillet over medium-high heat.  Sprinkle shrimp with salt and pepper.  Coat pan with cooking spray.  Add shrimp; cook 1 1/2 minutes on each side.  Add shrimp to noodle mixture.
  3. Combine orange juice and remaining ingredients in a bowl, stirring well with a whisk.  Drizzle juice mixture over noodle mixture; toss well.

Cooking Light December 2007

Categories: Asian, Entrees, Pasta, Recipes | Tags: , , , , | 1 Comment

Kitchen Experiment: Caprese Pasta

I bet you’re ready for a break from restaurant reviews in San Francisco, especially since you’re most likely not actually there!  Have no fear, I have more reviews coming but I’m breaking them up with some other stuff as to not bore anyone.  And guess what…I’m going to Chicago for the weekend, so I’ll have some fun stuff to share from our foodie adventures there.  Branden is already staking out the best dives for hot dogs and deep dish pizza…I couldn’t care less about the hot dogs, but we’ll let him have his fun.

Above being said, here’s the skinny on today’s post.  If you couldn’t tell by now, I  love caprese salad.  Something about fresh mozzarella, basil, and tomatoes together in harmony just makes me weak at the knees.  So after eating two different versions of caprese salad in the last week (since tomatoes are slowly coming into season), I decided I needed to mix is up a little bit.  The result: Caprese Pasta.  I totally made this recipe up, so I don’t have exact measurements.  It was most likely an anomaly that it turned out so good, but hey, we can always hope for the best in the future!

I purchased a pound of fresh 21-25 shrimp and placed on skewers for easy grilling.  I seasoned them with some sea salt, fresh cracked black pepper, italian seasoning (salt free), and a little red pepper for a kick.  Branden grilled them to perfection to later be thrown in the pasta mixture.

For the pasta, I used 1 pound of penne pasta cooked al dente.  For the sauce, in a large saute pan, I heated about 2 TBS olive oil and sautéed one large clove of garlic for about a minute.  I then thew in 4 not-quite-ripe medium tomatoes, cut into large chunks and 1/2 cup white wine.  I seasoned the tomato mixture with a bit of sea salt and fresh cracked black pepper and brought the mixture to a simmer, stirring frequently.  I reduced the mixture a tad before throwing on the cooked pasta.  I then stirred in a generous handful of fresh basil, juilienned, fresh mozzarella pearls, and the grilled shrimp.  The result was utter bliss in a bowl.  Branden and I ate way too much and he asked me to make it again in a few days when we returned from our trip.  Needless to say, I think I created a new hit.

Don’t like shrimp?  Branden and I agreed that this dish would be just as delicious with grilled chicken, which I imagine we’ll be trying in the near future!

Categories: Entrees, Italian, Recipes | Tags: , , , | 3 Comments

Restaurant Review: Sue Min’s Chinese Gourmet

If you ever find yourself in Wooster, Ohio and craving authentic Chinese, you have to find Sue Min’s Chinese Gourmet!  Branden and I first heard of Sue Min Lee while at Today’s Kitchen Store where she was teaching a Chinese cooking class one Saturday- the store smelled incredible!  That was all it took for us to go searching for Sue Min’s restaurant.

One of the great things about Sue Min’s, apart from it being delicious, is the fact that Sue Min uses no MSG or lard and only uses pure vegetable oil in her cooking.  Although I can’t confirm it since I’m not a vegetarian, but the owner of TKS told us that Sue Min also has a separate set of utensils and cookware for vegetarians that have never touched meat.  The ingredients used at Sue Min’s are incredibly fresh and of the highest quality (which I’ll rave about more later in this post).

Pot Stickers

Finding Sue Min’s is a bit of a challenge as there’s no signage to indicate what it is.  I’ve lived in the area my entire life and never noticed this restaurant (apparently its been there for 20 years!?).  If you’re familiar with the area, its directly across from the OARDC on Madison Avenue.  Hopefully my picture will help you spot it should you go searching.  Branden and I actually drove past it a couple times before deciding that this building must be it and were a little skeptical as we walked in.  One other word for the wise: check to see if they’re open before heading over, they have kind of funny hours.

If you’re looking for aesthetics, you’re not going to find them here.  The inside of the restaurant is really nothing special at all and oddly resembles a really old ice cream parlor (odd, I know).  But once your food is served, you couldn’t care less about what the place looks like.  Seriously, this is some of the best Chinese food I’ve ever had.  I’m not normally a huge Chinese fan (I much prefer other Asian cuisines over Chinese), but I honestly have been craving Sue Min’s lately so of course we went again today.

Moo Shoo Pork

Tonight’s dinner consisted of potstickers for an appetizer and then Branden and I shared an order of Moo Shoo Pork and an order of Shrimp with Lobster Sauce.  So let’s start with the Pot Stickers…holy cow.  Every order is made to order, so it does take some time to get your food, but its worth every second.  These pot stickers are fresh out of the pan and are perfectly crisp (we’ve had them twice now and both orders were consistent).  They’re served with a citrus soy sauce which is to die for (we like to save it to pour on our rice).  Branden will probably kill me for saying this, but he was borderline sipping it like soup, but you didn’t hear it from me…

On to the entrees…perfect!  The Moo Shoo Pork is probably some of the best I’ve ever had and the homemade plum sauce makes it even better.  Like traditional Moo Shoo, its served with Chinese crepes, but these are made to order and were so hot I actually burnt myself.  Now that’s fresh!  The pork is cooked to perfection and the cabbage was cooked, but still had a crunchy texture.  Seriously, I can’t explain good enough how awesome this dish is.  The Shrimp with Lobster Sauce was pretty fabulous, too.  You could tell that high quality shrimp was used and was cooked just right.  The flavor of fresh ginger lingered in the sauce that covered the shrimp and fresh veggies.  Served over white rice, this dish was a winner as well. 

Shrimp with Lobster Sauce

You’ve got options when you go to Sue Min’s.  She offers a full (and extensive) menu that includes options to make “combos” out of your meal by adding rice and an eggroll.  There is also a buffet that looks yummy, but I’ve honestly never tried.  Bottom line is everything is quality and made to order, so it does take time.  Its only Sue Min and her husband are the only ones doing the cooking so either order carryout ahead of time or come prepared to wait a little bit.

Sue Min’s is by far the best Chinese in Wayne County, Ohio and I’d be willing to argue the tri-county area.  If you love Chinese food, Sue Min’s Chinese Gourmet should definitely be added to you list of places to check out in the near future!

Categories: Chinese, Restaurants | Tags: , , , , , | Leave a comment

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