Seafood

Air Fryer Bang Bang Panko Breaded Fried Shrimp

Air Fryer Bang Bang Panko Breaded Fried Shrimp

27

 

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Hello Air Fryer BANG BANG Fried Shrimp recipe! Can you tell that I am excited? I am definitely not trying to hide it. I first had bang bang shrimp years ago at Bonefish Grill Restaraunt. I have not been to the restaurant in ages. At the time the shrimp was their most popular appetizer. This still may be the case, I am not sure. 

     Calories: 242       Fat: 1G      Net Carbs: 32G      Protein:  37G

BLACK+DECKER HF110SBD PuriFry Oil Free Air Fryer, 2-Liter, Black / Stainless Steel
BLACK+DECKER HF110SBD PuriFry Oil Free Air Fryer, 2-Liter, Black / Stainless Steel
List Price: $99.49
Price: $99.49
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Here is a link to the Air Fryer that I use.

Air Fryer Bang Bang Panko Breaded Fried Shrimp

Bang bang shrimp is a recipe that includes crispy fried shrimp that is usually tossed in a spicy, sweet chili sauce. Instead of tossing the shrimp in the sauce, I decided to create a separate dipping sauce. This will ensure the shrimp remains crunchy for as long as possible.

Air Fryer Bang Bang Panko Breaded Fried Shrimp

Find the biggest shrimp/prawns that you can! Big shrimp is a major win for this recipe.

Air Fryer Bang Bang Panko Breaded Fried Shrimp

Create a cooking station with all-purpose flour, egg whites, and panko bread crumbs. Dip each of the shrimp in the flour, egg whites, and then the panko bread crumbs.

Air Fryer Bang Bang Panko Breaded Fried Shrimp

The idea for this recipe came to me because I have already prepared chicken and fish in the Air Fryer. I had to add shrimp! Plus, shrimp is very rich in protein. One serving of shrimp for this recipe is about 40 grams of protein and only 1 gram of fat, thanks to air frying. Can you believe that?

Air Fryer Bang Bang Panko Breaded Fried Shrimp

 

Air Fryer Bang Bang Panko Breaded Fried Shrimp

I also added plain, non-fat Greek yogurt to the dipping sauce to substitute. Greek yogurt also provides an additional boost of protein.

More Air Fryer Recipes:
Air Fryer Apple Cinnamon Dessert Empanadas
Air Fryer Garlic Parmesan Breaded Chicken Wings
Air Fryer Beef Taco Fried Egg Rolls 
Air Fryer 3 Ingredient Fried Catfish
Air Fryer Sriracha Honey Bourbon Fried Chicken Wings
Air Fryer Sweet Potato Fries with Garlic Truffle Aioli
Air Fryer Parmesan Truffle Oil Fries

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Air Fryer Bang Bang Panko Breaded Fried Shrimp

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Kikkoman Panko Bread Crumbs, 2 lb Box
Kikkoman Panko Bread Crumbs, 2 lb Box
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Air Fryer Bang Bang Panko Breaded Fried Shrimp
5 from 7 votes
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Air Fryer Bang Bang Fried Shrimp

Air Fryer Bang Bang Fried Shrimp is a quick and easy, healthy, low-fat recipe with sweet chili and Sriracha dipping sauce.

Course dinner, lunch
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 242 kcal
Author Stay Snatched

Ingredients

  • 1 pound raw shrimp peeled and deveined
  • 1 egg white 3 tbsp
  • 1/2 cup all purpose flour
  • 3/4 cup panko bread crumbs
  • 1 tsp paprika
  • McCormick's Grill Mates Montreal Chicken Seasoning to taste
  • salt and pepper to taste
  • cooking spray

Bang Bang Sauce

  • 1/3 cup plain, non-fat Greek yogurt
  • 2 tbsp Sriracha
  • 1/4 cup sweet chili sauce

Instructions

  1. Preheat Air Fryer to 400 degrees.

  2. Season the shrimp with the seasonings.

  3. Place the flour, egg whites, and panko bread crumbs in three separate bowls.

  4. Create a cooking stations. Dip the shrimp in the flour, then the egg whites, and the panko bread crumbs last.

  5. When dipping the shrimp in the egg whites, you do not need to submerge the shrimp. Do a light dab so that most of the flour stays on the shrimp. You want the egg white to adhere to the panko crumbs.

  6. Spray the shrimp with cooking spray. Do not spray directly on the shrimp. The panko will go flying. Keep a nice distance.

  7. Add the shrimp to the Air Fryer basket. Cook for 4 minutes. Open the basket and flip the shrimp to the other side. Cook for an additional 4 minutes or until crisp.

Bang Bang Sauce

  1. Combine all of the ingredients in a small bowl. Mix thoroughly to combine.

Recipe Notes

Use your judgment for cook time. I like for my shrimp to be extra crispy, so 8-10 minutes works for me.

air fryer 3 ingredient fried catfish

Air Fryer 3 Ingredient Fried Catfish

20

This post may contain affiliate links. Please read my full disclosure here.

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Air Fryer Fried Catfish is another hit for me with the Air Fryer. I had been dying to try out frying catfish in my Air Fryer. This weekend I had a reason to test it out. It is Labor Day Weekend and one of my close friends is in town for a visit. Summer holiday weekends usually involve COOKOUTS! My friend is a pescatarian. She only eats seafood and does not eat any other meat. Unfortunately for my friend, cookouts are usually filled with grilled chicken, beef, and pork.

There wasn’t going to be any grilled seafood at the cookout we were planning to attend. Being the good friend I am, I decided to whip up some fried catfish that we could bring to the cookout with us for her to eat. 

Calories: 208       Fat: 9G      Net Carbs: 8G      Protein:  17G

BLACK+DECKER HF110SBD PuriFry Oil Free Air Fryer, 2-Liter, Black / Stainless Steel
BLACK+DECKER HF110SBD PuriFry Oil Free Air Fryer, 2-Liter, Black / Stainless Steel
List Price: $99.49
Price: $99.49
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Here is a link to the Air Fryer that I use.

air fryer 3 ingredient fried catfish

I was amazed at the results of the Air Fryer! This fish turned out very crispy with an amazing crunch. Using the Air Fryer instead of deep-frying saves almost 400 calories and 45 grams of fat per serving. I also love that there is no stinky house after making these! I rarely fry foods in my home, and certainly not fish because the deep-fried smell lingers for DAYS! Thank you, Air Fryer!

 

air fryer 3 ingredient fried catfish

I used trial and error to determine the cooking time. The fillets I prepared were very long. Because of the length, I opted to cook each fillet one at a time. Use your discretion here and do what works best for you.

air fryer 3 ingredient fried catfish

I cooked the filets on 400 degrees for about 22 minutes total. Time will likely vary based on the Air Fryer brand you use and how crunchy you prefer your fish. At 10 minutes I flipped the fish. I then allowed them to cook for 10 more minutes, flipped them one last time, and cooked for 2 minutes. 

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air fryer 3 ingredient fried catfish

More Air Fryer Recipes:
Air Fryer Sweet Potato Fries with Garlic Truffle Aioli
Air Fryer Parmesan Truffle Oil Fries 
Air Fryer Sriracha Honey Bourbon Fried Chicken Wings
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air fryer 3 ingredient fried catfish
4.75 from 4 votes
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Air Fryer 3 Ingredient Fried Catfish

Air Fryer 3 Ingredient Fried Catfish is a quick and easy low-calorie, low-fat and low-carb recipe. This recipe is crispy and crunchy!

Course dinner, lunch
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4
Calories 208 kcal
Author Stay Snatched

Ingredients

  • 4 catfish fillets
  • 1/4 cup seasoned fish fry I used Louisiana
  • 1 tbsp olive oil

Instructions

  1. Preheat Air Fryer to 400 degrees.

  2. Rinse the catfish and pat dry.

  3. Pour the fish fry seasoning in a large Ziploc bag.

  4. Add the catfish to the bag, one at a time. Seal the bag and shake. Ensure the entire filet is coated with seasoning.

  5. Spray olive oil on the top of each filet.

  6. Place the filet in the Air Fryer basket.  (Due to the size of my fillets, I cooked each one at a time). Close and cook for 10 minutes. 

  7. Flip the fish. Cook for an additional 10 minutes.

  8. Flip the fish.

  9. Cook for an additional 2-3 minutes or until desired crispness.

Recipe Notes

Use your judgment on if you will need more or less fish fry seasoning noted in the ingredients above. The amount you will need will vary based on the size of your fillets. Each fillet should be fully coated with seasoning, but not overly coated.

Cooking time will likely vary based on the Air Fryer brand you use and how crunchy you prefer your fish. At 10 minutes I flipped the fish. I then allowed them to cook for 10 more minutes, flipped them one last time, and cooked for 2 minutes. 

Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan

Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan

34

 This post may contain affiliate links. Please read my full disclosure here.
 
Never miss an Instant Pot recipe! Follow Stay Snatched on Instagram here. 
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Yes, yes I know. I am clearly obsessed with the Instant Pot! This post is not sponsored by Instant Pot. I truly love this device. For those of you who do not have an Instant Pot or pressure cooker, I seriously encourage you to get one. A few of my friends took advantage this past week during the Amazon Prime Day sale. I am sure they will not regret it! 

Calories: 440     Fat: 12G      Net Carbs: 48G      Protein:  29G
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
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Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan

Like most rice, risotto is a dish that usually takes 18-20 minutes to make. That is the rice by itself. With the Instant Pot you can cut this timing in half. Stay Snatched recipes are quick, easy, and great for on-the-go lifestyles. The Instant Pot is a great gadget for quick weeknight dinners. This helps make it easy to whip up gourmet-ish style meals in a fraction of the time.

Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan

Now onto the risotto. I usually have risotto while dining out and usually at somewhat fancy restaurants. As a foodie, I am no stranger to this scene. Risotto is the perfect comfort food dish. I have had it prepped many different ways. This recipe is loaded with protein filled shrimp and nutritious green veggies.

Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan

Everything for this recipe is done using only ONE pot!

Molinella Italian Arborio Rice, 1-Pound Boxes (Pack of 6)
Molinella Italian Arborio Rice, 1-Pound Boxes (Pack of 6)
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More Instant Pot Recipes:
Instant Pot Lasagna
Instant Pot Low-Carb Banana Nut Bread
Instant Pot BBQ Pulled Chicken Sandwiches
How to Make Hard Boiled Eggs Using the Instant Pot
Instant Pot Chicken and Spanish Rice (Arroz Con Pollo)
Instant Pot Cheesecake
Instant Pot Chicken Alfredo Spaghetti Squash
Instant Pot Mongolian Beef
Instant Pot Steak Tacos
Instant Pot Chicken Taco Bowl with Quinoa
Instant Pot Buffalo Chicken Pasta

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Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan

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Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan
5 from 10 votes
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Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan

Instant Pot Lemon Shrimp Risotto with Vegetables and Parmesan is a quick and easy pressure cooker recipe with asparagus and spinach that is perfect for weeknights.

Course dinner, lunch
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 440 kcal
Author Stay Snatched

Ingredients

  • 1 1/2 cups arborio rice
  • 1 pound shrimp peeled and deveined
  • 1/2 cup parmesan reggiano cheese shredded
  • 2 tsp olive oil
  • 1 cup fresh spinach
  • 1 bunch asparagus sliced into small pieces
  • 3 1/2 cups low-sodium chicken broth
  • 1/2 cup dry white wine I recommend Pinot Grigio or Chardonnay
  • 3 garlic cloves minced
  • 1/2 white onion chopped
  • 1 tbsp parsley chopped
  • 1/2 lemon juice of
  • 1 tbsp butter
  • McCormick's Montreal Chicken seasoning to taste
  • salt and pepper to taste

Instructions

  1. Turn the Instant Pot on to the saute' function. Wait about 1 minute for the Instant Pot to heat up. Pour 1 tsp of the olive oil in the pot. 

  2. Add the onions. Cook until fragrant. 

  3. Add the garlic and chopped asparagus. Cook for 2-3 minutes until soft. Remove the asparagus from the pot. 

  4. Add the butter to the pot and melt. Add the rice to the pot. Stir for 1-2 minutes until the rice is coated in butter. 

  5. Add the white wine. Deglaze the pot. Stir until coated. 

  6. Add the chicken broth and Parmesan reggiano. Stir in the cheese. Season with salt and pepper. Stir well. 

  7. Place the lid on top and seal. Manually adjust the timer to 8 minutes cook time.

  8. Prepare and season the shrimp while the risotto cooks.

  9. Quick release the steam. 

  10. Adjust the Instant Pot to the sauté function. Move the risotto to one side of the pot. Add the remaining olive oil to the other side. Then add the shrimp and veggies. 

  11. Turn the shrimp to cook on both sides. Cook for 3-4 minutes until the shrimp is pink and the spinach has wilted.

  12. Stir all of the items in the pot. 

  13. Drizzle with fresh lemon juice throughout. Sprinkle with parsley.

  14. Cool before serving.

 

Chipotle Bacon Bowl with Grilled Shrimp and Veggies

Chipotle Bacon Bowl with Grilled Shrimp and Veggies

22

This chipotle bacon bowl with grilled shrimp AND veggies is perfect for a summer day. Throughout summer I feel like I pretty much live in front of my grill on the weekends. I love the taste of grilled foods. A few years ago I started experimenting by throwing my veggies on the grill in addition to meat. This has been an EPIC discovery. Fresh, grilled veggies can convert anyone into a veggies lover. I wish my parents had grilled the veggies on my plate when I was a child. I am pretty convinced I would have had a happy plate each and every night. Instead, I constantly tried to barter with my mom to get out of eating all of my vegetables. My negotiation skills were perfected pretty early in life!   

Calories: 320     Fat: 8G      Net Carbs: 30G      Protein:  32G

Weber Style 6434 Professional-Grade Vegetable Basket
Weber Style 6434 Professional-Grade Vegetable Basket
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These grill baskets are a life saver! Shrimp, veggies, and fruit (yes, fruit, I love grilled peaches) fit perfectly.

chipotle bacon bowl with grilled shrimp and veggies

Season the veggies with the Chipotle Bacon seasoning for intense flavor!

chipotle bacon bowl with grilled shrimp and veggies

 VOILA! A quick and easy meal that is perfect for advanced meal prep.

chipotle bacon bowl with grilled shrimp and veggies

I am a huge fan of shrimp because it’s not only delicious, it is also filled with a ton of protein. 4 ounces of shrimp has about 30 grams of protein and is super lean/fat/carb free.

chipotle bacon bowl with grilled shrimp and veggies

chipotle bacon bowl with grilled shrimp and veggies

Pin me!  🙂 

chipotle bacon bowl with grilled shrimp and veggies

[10 Pack]3 Compartment Meal Prep Food Storage Containers with Lids/BPA Free Bento Lunch Boxes/Divided Portion Control Container Plates-Microwave, Dishwasher Safe, Free Cutlery
[10 Pack]3 Compartment Meal Prep Food Storage Containers with Lids/BPA Free Bento Lunch Boxes/Divided Portion Control Container Plates-Microwave, Dishwasher Safe, Free Cutlery
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chipotle bacon bowl with grilled shrimp and veggies
5 from 9 votes
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Chipotle Bacon Bowl with Grilled Shrimp and Veggies

Chipotle Bacon Bowl with Grilled Shrimp and Veggies is a healthy, low-calorie, quick, and easy recipe perfect for weeknight dinners.

Course dinner, lunch
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 319 kcal
Author Stay Snatched

Ingredients

  • 1 pound shrimp peeled and deveined
  • 2 cups sliced zucchini
  • 2 cups sliced squash
  • 4 slices nitrate-free bacon cooked and crumbled
  • 2 cups Long Grain and Wild Rice I used 90 second ready rice
  • 2 whole kernel corn on the cob
  • 1 lime sliced
  • 1 tsp butter melted
  • 2 tbsp fresh cilantro chopped
  • McCormick's Grill Mates Chipotle Bacon Seasoning to taste
  • salt and pepper to taste

Instructions

  1. Season the shrimp and veggies with the seasonings.

  2. Turn the grill on medium-high heat.

  3. Add the shrimp and zucchini to separate grill baskets. Place the corn on the cob directly on the grill.

  4. Grill the shrimp for about 5 minutes, turning at least once, until the shrimp turns bright pink.

  5. Grill the corn for 5-6 minutes on each side or until the corn has charred some.

  6. Grill the zucchini for 5-6 minutes, tossing a few times to ensure it is soft on both sides.

  7. Before removing the corn from the grill spread the melted butter on the corn with a cooking brush.

  8. Cook the rice in the microwave for 90 seconds. 

  9. Add the rice, cooked shrimp, veggies, and crumbled bacon to a bowl. Top with cilantro and fresh lime juice to serve.

sheet pan Mediterranean shrimp with zucchini noodles

Sheet-Pan Mediterranean Shrimp with Zucchini Noodles

27

I came up with Sheet-Pan Mediterranean Shrimp with Zucchini Noodles because I was in the mood for a Mediterranean or Greek style dish and I didn’t want to overload on carbs. The recipe turned out perfectly. I love the kalamata olives and feta cheese combined with the shrimp. I have been on such an Instant Pot recipe kick lately, that I have neglected to create any one-pan/sheet-pan meals. Sheet pan dinners are perfect for quick and easy recipes. 

Calories: 213     Fat: 11G      Net Carbs: 7G      Protein:  31G

Spiralizer 5-Blade Vegetable Slicer, Strongest-and-Heaviest Duty, Best Veggie Pasta & Spaghetti Maker for Low Carb/Paleo/Gluten-Free Meals, With 3 Exclusive Recipe eBooks
Spiralizer 5-Blade Vegetable Slicer, Strongest-and-Heaviest Duty, Best Veggie Pasta & Spaghetti Maker for Low Carb/Paleo/Gluten-Free Meals, With 3 Exclusive Recipe eBooks
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sheet pan Mediterranean shrimp with zucchini noodles.

Sheet-Pan Mediterranean Shrimp with Zucchini Noodles

Zucchini noodles make a great substitute for pasta. It does NOT taste like pasta.  I wanted to make sure I communicated that in case you have yet to try “zoodles.” One ounce of white spaghetti pasta has 50 calories and 22 grams of carbs. An ounce of zucchini has  6 calories and less than 1 gram of carbs. Do you see where I am going with this? The macros associated with zucchini can be very helpful when trying to maintain a healthy lifestyle.

Sheet-Pan Mediterranean Shrimp with Zucchini Noodles

My favorite part of this dish is the Tzatziki sauce. I purchased my sauce at Costco for about $6. I love it. I drizzled a tablespoon or two over the dish prior to serving. Tzatziki sauce is a cucumber yogurt style dip. It is typically served at Greek restaurants.  I love it because it tastes amazing and is low in calories and carbs. I can put the sauce on just about anything!

Sheet-Pan Mediterranean Shrimp with Zucchini Noodles

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sheet pan Mediterranean shrimp with zucchini noodles

Other Sheet-Pan Recipes:
Sheet Pan Steak and Veggies
Sheet Pan Garlic Herb Goat Cheese Stuffed Salmon
Sheet Pan Chicken and Sweet Potatoes
Sheet Pan Shrimp Fajitas
Sheet Pan Almond Crusted Chicken with Smoked Cheddar and Bacon
Sheet Pan Teriyaki Salmon with Roasted Dill Potatoes

sheet pan Mediterranean shrimp with zucchini noodles
5 from 5 votes
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Sheet-Pan Mediterranean Shrimp with Zucchini Noodles

Sheet-Pan Mediterranean Shrimp with Zucchini Noodles is a quick and easy, low-carb, high protein shrimp dish with spiralized zucchini noodles.

Course dinner, lunch
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 5
Calories 213 kcal
Author Stay Snatched

Ingredients

  • 1 pound shrimp peeled and deveined
  • 4 garlic cloves
  • 4 tablespoons dry white wine
  • 1 tablespoon green onions
  • 12-15 Kalamata Olives
  • 2 zucchini spiralized
  • 2 tablespoons extra virgin olive oil
  • 1/2 red bell pepper sliced
  • 1/4 cup cherry tomatoes
  • 1/4 cup reduced-fat or fat-free feta cheese
  • 1 teaspoon oregano
  • 1/4 teaspoon paprika
  • McCormick's Grill Mates Montreal Chicken Seasoning, salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees.

  2. Spiralize zucchini.

  3. In a medium bowl, add the shrimp, olive oil, garlic, oregano, paprika, wine, salt and pepper. Mix well.

  4. Place the zucchini, red bell pepper strips, tomatoes, scallions, kalamata olives, feta cheese and shrimp on a sheet pan lined with foil.

  5. Drizzle the sauce from the shrimp on top of ingredients.

  6. Cover the pan with another piece of foil.

  7. Bake in the oven for 10-15 minutes until the shrimp turns pink and the veggies are tender.

  8. Allow to cool before serving.

Shrimp Red Pepper Cream Cheese Empanadas

Shrimp Red Pepper Cream Cheese Empanadas

19

Leftover ingredients call for shrimp red pepper cream cheese empanadas. Last week I made Beef and Cheese Empanadas for a bridal shower. This was my first experiment with empanadas. The empanadas were a huge hit and were very well received. I personally wanted the empanadas to have more of a creamy, cheesy goodness. So I got back into the kitchen to experiment, this time with shrimp. I used reduced-fat cream cheese this time and swapped out the green peppers for red. Red peppers pair so well with shrimp! These are so quick and easy to make. Since I had leftover empanada wrappers from the weekend, I decided to whip these up on a weeknight after work. I RARELY cook on weeknights. This recipe is pretty simple and can definitely be made on a weeknight with little hassle.

Calories: 196       Fat: 7G      Net Carbs: 24G     Protein: 13G

Goya Tapa Empanada Dough Shell, 11.6 Ounce -- 16 per case.
Goya Tapa Empanada Dough Shell, 11.6 Ounce -- 16 per case.
List Price: $75.95
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Fresh squeezed lemon is usually a must with shrimp dishes. It helps add additional flavor.  
shrimp red pepper cream cheese empanadas

shrimp red pepper cream cheese empanadas

 

shrimp red pepper cream cheese empanadas

There are so many things to love about these empanadas.  Let’s start with the buttery, flaky crust. I didn’t make my own crust for this recipe. You certainly can. I found this Goya brand works perfectly. To ensure the empanada wrappers rolled easily, I dabbed a cooking brush in water, and used the brush along the edges of each wrapper. After folding the wrappers, I used the cooking brush to add melted butter to each.

shrimp red pepper cream cheese empanadas

shrimp red pepper cream cheese empanadas

Now let’s move on to the creamy filling. I may be just a little obsessed with cream cheese. I love using reduced-fat cream cheese in many of my dips and stuffed chicken and fish recipes. It always provides me the creaminess I am looking for within a recipe. It also pairs so wonderfully with flavored cheese. I absolutely love how this recipe turned out! 

shrimp red pepper cream cheese empanadas

These empanadas make the perfect, savory pastry treat! I am a savory food lover. I absolutely love savory treats.  I am super particular with the desserts I like. I don’t like most, but there are a few that I adore. I love desserts made with cream cheese. Dessert pastry empanadas next? Stay tuned.

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shrimp red pepper cream cheese empanadas

5 from 7 votes
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Shrimp Red Pepper Cream Cheese Empanadas

Shrimp Red Pepper Cream Cheese Empanadas with gooey pepperjack and mozzarella cheese loaded into a savory flaky, buttery crust.

Course Appetizer, Side Dish
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Calories 196 kcal
Author Stay Snatched

Ingredients

  • 8 Goya Empanadas wrappers
  • 1/2 pound shrimp peeled and deveined
  • 1/2 red bell pepper chopped
  • 3 garlic cloves chppeed
  • 2 oz reduced-fat cream cheese
  • 1 tbsp butter
  • 1/2 cup mozzarella cheese
  • Mccormick's Grill Mates Montreal Chicken Sesoning
  • 1/2 fresh lemon, juice of
  • salt and pepper to taste

Instructions

  1. Preheat oven to 425 degrees.

  2. Heat a skillet on medium-high heat. Add the garlic and red peppers to the skillet. Cook until fragrant.

  3. Add the shrimp to the skillet. Season the shrimp with the seasonings. Cook for a few minutes until the shrimp turns bright pink. 

  4. Drizzle the lemon juice throughout the skillet. Add the cream cheese and half of the pepper jack and mozzarella. Stir continuously until the cheese has melted.

  5. Lay the empanada wrappers on a flat surface. Dip a cooking brush in water. Glaze each of the empanada wrappers with the wet brush along the edges. This will soften the crust and make it easier to roll. 

  6. Load the shrimp mixture into each of the empanadas.

  7. Sprinkle the remaining cheese over the shrimp mixture. Close the empanadas. Roll the empanada in half. Pinch the crust along each of the edges. Roll each of the sides inward. Continue to twist the crust until closed.

  8. Add the empanadas to a baking sheet with parchment paper. Bake for 20 minutes or until golden brown.

  9. Remove the empanadas from the oven. Melt the butter in the microwave for 20 seconds. Using a cooking brush, spread the melted over the top of each.

  10. Allow to cool before serving.

sheet pan tilapia avocado lime creama and roasted veggies

Sheet Pan Tilapia with Avocado Lime Crema and Roasted Veggies

12

Sheet pan tilapia with avocado lime crema and roasted veggies was just what I needed to pull me out of my salmon binge. I LOVE seafood, but over the past few years, I have not eaten much tilapia. Tilapia had become somewhat boring to me. As a seafood lover, I love the “fishy” taste of most fish. Tilapia does not really have that taste. That can actually be considered a huge perk for those who are not head over heels for seafood, and dislike the “fishy” taste of a lot of fish. Tilapia is a great lean meat and protein option that excludes the fishy taste.

Calories: 390       Fat: 10G      Net Carbs: 32G     Protein: 39G

 sheet pan tilapia avocado lime creama and roasted veggies\ sheet pan tilapia avocado lime creama and roasted veggies

sheet pan tilapia avocado lime creama and roasted veggies

In order for me to get back into the idea of tilapia, I had to create a dish with zest. I chose to top this dish an avocado lime cream sauce because the combination of avocado and lime is simply incredible. Next, the seasonings. I am all about spices! Spices really are key to maintaining a healthy lifestyle. Lean meats and veggies can truly flourish with the right spices! I drizzled fresh lime juice over the sliced veggies to coat. From there I added chili powder, kosher salt, and pepper. Goodbye bland veggies!

sheet pan tilapia avocado lime creama and roasted veggies

sheet pan tilapia avocado lime creama and roasted veggies

sheet pan tilapia avocado lime creama and roasted veggies
sheet pan tilapia avocado lime creama and roasted veggies

Like most fish, tilapia is loaded with PROTEIN and has no carbs. 

sheet pan tilapia avocado lime crema

Items that will assist with this recipe:

Mandoline Slicer – Vegetable Slicer – Food Slicer – Vegetable Cutter – Cheese Slicer – Vegetable Julienne Slicer with Surgical Grade Stainless Steel Blades (White)

McCormick Dark Chili Powder, 20 oz

El Mexicano Crema Mexicana TriPack 45 Oz

sheet pan tilapia avocado lime creama and roasted veggies
5 from 7 votes
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Sheet Pan Tilapia with Avocado Lime Crema and Roasted Veggies

Sheet Pan Tilapia with Avocado Lime Crema and Roasted Veggies is a quick and easy recipe loaded with zest, protein, and flavor.

Course dinner, lunch
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 390 kcal
Author Stay Snatched

Ingredients

  • 4 tilapia fillets
  • 1/2-1 whole avocado If you prefer the topping to be thin, use less avocado. I prefer a thick topping, so I used 1 whole avocado
  • 6 yukon potatoes sliced into small portions
  • 1 yellow squash sliced
  • 1/2 red pepper sliced
  • 2 tbsp Mexican crema
  • 1 lime
  • 1 tbsp chili powder
  • 1 tsp chili powder
  • fish rub, salt, and pepper to taste

Instructions

  1. Preheat the oven to 425 degress and line a sheet pan with foil.

  2. Season the fish with the fish rub, salt, pepper, and 1 tablespoon of chili powder.

  3. Add the veggies to a large bowl. Drizzle with juice from 1/2 of the fresh lime. Season the veggies with the remaining chili powder, salt and pepper. 

  4. Add the tilapia and potatoes to the sheet pan. Cover with foil. Bake for 15 minutes.

  5. Remove the pan from the oven and remove the foil. Add the squash and red peppers. Bake for an additional 8-10 minutes uncovered until the potatoes are soft and crisp.

  6. Add the peeled avocado to a small bowl. Spread the remaining lime juice throughout. Mash the avocado in a small bowl. Add the crema and stir.

  7. Top the tilapia with the avocado creama sauce.

 

Sheet Pan Teriyaki Salmon with Roasted Dill Potatoes and Broccolini

Sheet Pan Teriyaki Salmon with Roasted Dill Potatoes and Broccolini

7

Sheet Pan Teriyaki Salmon with Roasted Dill Potatoes and Broccolini is great way to brighten up dull salmon and your typical roasted potatoes. Marinating is key! In one of my recent posts, I emphasized the importance of marinating meal prep recipes. Marinating creates succulent and flavorful meats. These factors help the meat continue to taste good throughout the week.  You can marinate in as quickly as 30 minutes, I recommend at least 4 hours for ultimate flavor. I typically marinate right before bed and allow the juices to soak in overnight. If you are strapped for time, marinate your salmon first. Then prep all of the other items necessary for this recipe.

Calories: 319       Fat: 2G      Net Carbs: 33G     Protein: 38G

Sheet Pan Teriyaki Salmon with Roasted Dill Potatoes and Broccolini

Sheet Pan Teriyaki Salmon with Roasted Dill Potatoes and BroccoliniSheet Pan Teriyaki Salmon with Roasted Dill Potatoes and Broccolini

Sheet Pan Teriyaki Salmon with Roasted Dill Potatoes and Broccolini

Sheet Pan Teriyaki Salmon with Roasted Dill Potatoes and Broccolini This dish makes the perfect meal prep option! 

Sheet Pan Teriyaki Salmon with Roasted Dill Potatoes and Broccolini

Items that will assist with this recipe:

Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet

 The Spice Hunter Deliciously Dill Blend, 1.5-Ounce Jar

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Sheet Pan Teriyaki Salmon with Roasted Dill Potatoes and Broccolini

Quick and easy sheet pan teriyaki salmon with roasted dill potatoes and broccolini is the perfect one pan weeknight healthy low-calorie dinner.  

Course dinner, lunch
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Calories 319 kcal
Author Stay Snatched

Ingredients

  • 24 oz skinless salmon sliced into pieces
  • 2 tbsp Kikkoman Teriyaki Marinade Sauce
  • 1 tbsp minced garlic
  • 1/2 red pepper sliced
  • 6 small yukon potatoes chopped
  • 3/4 pound broccolini fresh
  • 1 tsp paprika
  • McCormick's Grill Mates Salmon Seasoning (or Montreal Chicken Seasoning) to taste
  • McCormick's Grill Mates BBQ Seasoning to taste
  • salt and pepper to taste
  • 1 tsp dill seasoning
  • 1 tsp olive oil

Instructions

  1. Drizzle 1 tbsp of the marinade over the salmon. Season both sides with the spices. Add the minced garlic to the top of each piece of salmon.

  2. Add the salmon to a Ziploc bag. Drizzle the remaining teriyaki sauce throughout. Seal the bag remove all air. Refrigerate for 4 hours to overnight.

  3. Preheat oven to 425 degrees.

  4. Line a sheet pan with foil. Spray with cooking spray.

  5. Add the sliced potatoes to a large bowl. Cover the potatoes with olive oil and toss. Season with salt, pepper, and dill seasoning.

  6. Add the salmon and potatoes to the pan. Sprinkle paprika over the salmon. Cover the pan with additional foil.

  7. Bake for 10 minutes. Remove the pan and foil.

  8. Add the veggies to the pan. Season to taste. Bake for an additional 10 minutes uncovered.

  9. Cool before serving.

 

sheet pan garlic herb goat cheese stuffed salmon

Sheet Pan Garlic Herb Goat Cheese Stuffed Salmon And Veggies

11

Goodbye boring salmon, hello sheet pan garlic herb goat cheese stuffed salmon and veggies. I am a seafood lover. I absolutely love salmon, but like any meat or dish, eating the same thing time and time again can get dull. I have to switch it up! A lot of my recipes as of late, have included Parmigannio Reggiano cheese because I am pretty obsessed. I needed to switch up that, too. I love goat cheese. There probably isn’t a single flavor of cheese I do not like. I love them all. I hadn’t had a salmon and goat cheese pairing, so here we are. Experiment gone well!

Calories: 374       Fat: 8G      Net Carbs: 34G     Protein: 38G

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sheet pan garlic herb goat cheese stuffed salmon sheet pan garlic herb goat cheese stuffed salmon

sheet pan garlic herb goat cheese stuffed salmon

Salmon is high in omega 3s and protein. In this recipe, one serving provides 37 grams of protein. Omega 3s are fatty acids that have many health benefits and contribute to why salmon is high in “good fats.” According to the Harvard Medical School Health Publications, omega 3s ease inflammation, ensure the heart maintains a steady beat, prevent the formation of dangerous clots in the bloodstream, and lower levels of triglycerides, the most common type of fat-carrying particle in the bloodstream. Studies have shown that the more fish you eat, the lower your risk of coronary artery disease and dying of heart disease. These and other data are behind the recommendation both in federal dietary guidelines and from the American Heart Association (AHA) to eat two servings of fatty fish per week. Dietary surveys suggest that Americans get less than half that amount.

Nutrition experts believe that one reason fish-eaters have fewer heart attacks may stem from the fact that they’re eating fish in place of red meat or processed meats like sausage, bacon, or ham, which contain more saturated fat (and in the processed meats, a lot of salt). Both substances are linked to a higher risk of heart disease. I have a couple of pescatarian friends. Although I could never give up red meat completely (I love a nice, juicy steak!), this information does make me want to examine my consumption. I only buy lean red meat. However, I may make some additional dietary adjustments in the future.

sheet pan garlic herb goat cheese stuffed salmon
sheet pan garlic herb goat cheese stuffed salmon

sheet pan garlic herb goat cheese stuffed salmon
sheet pan garlic herb goat cheese stuffed salmon

Hi meal prep! Just looking at the spread has me excited for the upcoming week.

sheet pan garlic herb goat cheese stuffed salmon

sheet pan garlic herb goat cheese stuffed salmon
5 from 4 votes
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Sheet Pan Garlic Herb Goat Cheese Stuffed Salmon and Veggies

Healthy, one sheet pan meal with goat cheese stuffed salmon and veggies. Quick and easy recipe filled with roasted potatoes and green beans.

Course dinner
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 290 kcal

Ingredients

  • 20 oz salmon skinless
  • 1/4 cup garlic herb goat cheese
  • 1 teaspoon olive oil
  • 1/5 cup Greek yogurt
  • 3 cups fresh green beans
  • 5 medium Yukon gold potatoes sliced into small pieces
  • McCormick's Grill Mates Chicken Seasoning or Salmon Rub, BBQ seasoning, salt, and pepper to taste
  • 1 tsp paprika
  • 1/2 tsp worcestershire sauce
  • 1 tsp chives

Instructions

  1. Preheat oven to 425 degrees.

  2. Heat the goat cheese in a bowl in the microwave for 20 seconds to soften.

  3. Combine the goat cheese, Greek yogurt, and worcestershire sauce in a bowl. Stir.

  4. Spread olive oil onto both sides of the salmon. Make cuts/slices into each of the pieces of salmon without cutting through the entire piece.

  5. Stuff the goat cheese mixture into each of the slits.

  6. Combine the seasonings in a bowl and mix.

  7. Season the salmon with the seasonings. Top with paprika.

  8. Place the sliced potatoes in a mixing bowl. Season with salt, pepper, paprika, and chives.

  9. Spray a baking pan with cooking spray. Add the salmon and potatoes. 

  10. Cover with parchment paper and bake for 15 minutes.

  11. Remove the parchment paper and add the green beans to the sheet pan. Salt and pepper to taste. Bake an additional 5 minutes.

  12. Allow to cool. Serve!

cilantro lime shrimp quinoa bowl

Cilantro Lime Shrimp Quinoa Bowl

7

A Cilantro lime shrimp quinoa bowl is the perfect meal for a day like today! It has felt like spring all weekend. I am hoping the warm weather is here to stay. I was able to enjoy the weather this weekend. I spent my last moments of the weekend outdoors and firing up the grill. I grilled the shrimp in this recipe. The shrimp turned out amazing! You are more than welcome to sautee the shrimp in a skillet on the stove, as well. 

Calories: 375       Fat: 9G      Net Carbs: 29G     Protein: 33.6G

 cilantro lime shrimp quinoa bowl

cilantro lime shrimp quinoa bowl

I love to use shrimp in a dish like this because shrimp is lean and high in protein. A jumbo piece of shrimp has about 3 ounces of protein and little to no fat and carbs. 
cilantro lime shrimp quinoa bowl

This recipe is loaded with immense flavor. I added the shrimp to a Ziploc bag. I then drizzled fresh lime juice throughout the bag and over the shrimp. I sprinkled the seasonings throughout. I allowed the shrimp to marinate in the fridge for about 45 minutes. I love to marinate, especially when grilling. This allows the juice and seasonings to soak into the shrimp. 

cilantro lime shrimp quinoa bowl

For meal prep I added roasted broccoli and cauliflower. I also stored the avocado and additional lime separately. I do not want to heat the lime and avocado each day along with the shrimp, quinoa, beans, and veggies.

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cilantro lime shrimp quinoa bowl
5 from 5 votes
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Cilantro Lime Shrimp Quinoa Bowl

Juicy cilantro lime shrimp quinoa bowl with black beans and fresh avocado

Course dinner, lunch
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 375 kcal
Author Stay Snatched

Ingredients

  • 1 pound shrimp peeled and deveined
  • 2 cups quinoa cooked
  • 1 16.5 oz can black beans drained
  • 1 lime juice of
  • 1/2 cup cilantro chopped
  • 1 avocado sliced
  • 1 tsp low-sodium soy sauce
  • 1 tsp lemon pepper seasoning
  • 1 tsp McCormick's Grill Mates BBQ Seasoning
  • McCormick's Grill Mates Montreal Chicken Seasoning, salt, and pepper to taste

Instructions

  1. Add the shrimp to a Ziploc bag. Drizzle the soy sauce and juice from the lime throughout. Sprinkle the seasonings and chopped cilantro throughout.

  2. Seal the bag and refrigerate for 30-45 minutes.

  3. Cook the quinoa. I used Trader Joe's Frozen Organic quinoa. It microwaves for 3 1/2 minutes.  

  4. Remove the shrimp from the Ziploc and load the shrimp into a grill pan. Grill the shrimp on medium heat for 3-4 minutes until the shrimp turns bright pink.

  5. Add the black beans to a saucepan. Cook on medium-high heat for 3-4 minutes. 

  6. Add the cooked shrimp, quinoa, sliced avocado, and black beans to a bowl. Garnish with fresh lime.

  7. Serve!

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