The one appetizer that is on just about every Greek menu is Kalamarakia or Greek fried squid. It’s that perfectly fried fresh from the sea taste. It’s lightly fried to allow for the flavors of the squid to shine through. It’s the perfect pair with some freshly made marinara sauce or tzatziki sauce.

To start with you will need fresh squid that has been cleaned. Next, grab a shallow bowl to add the flour, salt and pepper.

That’s it! Seems pretty simple to make right?

All-purpose flour works great for this recipe, but you can substitute it with coconut or semolina flour. If you have another flour alternative that you have tried and loved, let me know in the comments below.

Cut the cleaned squid body into 1-inch thick rings, and leave the tentacles intact. Rinse the squid under cold water thoroughly.

This is a very important step. FULLY DRY the rinsed squid on a couple of pieces of paper towels. You don’t want any of the pieces to be wet still or the flour won’t stick properly when frying.

Take your shallow bowl of the flour mix and dredge the pieces one by one in the flour to fully coat them. Set aside while you heat the oil to 375F.

Fry the floured pieces a small handful at a time to avoid overcrowding the pan. It will take around 2-3 batches to do. I get a cooling rack pan that I put them on to drain the excess oil in the oven on the keep warm setting (around 170F).

Serve Kalamarakia warm with some classic marinara or tzatziki sauce. Squeeze some fresh lemon juice over it all and top with chopped fresh parsley. Enjoy!

Kalamarakia (Greek Fried Squid)

That lightly fried fresh from the sea taste that you can find on every Greek menu. It’s simple to make and only takes 15 min to make.

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Prep Time: 15 minutes minutes

Course: Appetizer

Cuisine: Mediterranean

Keyword: 25 min, 25 min or less, calamari, easy, easy appetizers, fried seafood, fried squid, greek squid, marinara dip, quick

Servings: 4 people

Ingredients

• 1 cup flour
• 1 tsp sea salt + pepper each
• ½ lemon
• 1 tsp fresh parsley chopped
• olive oil enough to cover ¼ inch bottom of pan
• 1 lb squid cleaned, rinsed and dried

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You NEED to try this delicious Lemon Chicken Piccata that’s the perfect meal for your next date night kid FREE night. It’s quick + easy to whip up and the light, zesty flavors pair great with a glass of Chardonnay.

This lemon chicken piccata is my favorite go-to pasta dish. I enjoy cooking it, and the flavors are perfect and hit the spot every time you make it.

It’s quick + easy to make and makes an excellent weeknight dinner as well.

Side Note: My kids devour this meal every time! It’s an easy family weeknight dinner meal as well!

Ok, so here’s what you will need to make this Lemon Chicken Piccata.

Chicken – Thinly sliced chicken breast or chicken breast cutlets for best
Bread Crumbs – A mixture of bread crumbs and flour with Italian seasoning and romano
White Wine – A high acidity wine like Sauvignon Blanc or Chardonnay will pair well with the acidity from the lemon sauce
Bone Broth – It adds a certain level of richness to the sauce and has more nutritional benefits compared to a regular chicken broth
Crushed Red Peppers – Kick it up a notch and add a touch of spice to the dish
Olive Oil – Nothing compares to the taste good quality olive oil brings to a dish, not to mention the anti-inflammatory properties it has
Lemon – The zesty flavor of the lemons makes this dish stand out
Capers – Salty, oily, and has a lemony flavor, which makes it perfect for the sauce in this dish
Butter – I use a good quality Irish or European butter in all my dishes as it brings more flavor and also has a higher amount of Omega-3s

Ok, so I’ve tried many different brands of bread crumbs, and Vigo Italian Style is hands down my FAVORITE bread crumb mix. I will never use any other brand. It works so well in any Italian-based dish like this Lemon Chicken Piccata. I use it for breading things from chicken to seafood and even vegetables.

You’ve got to try Pacific Bone Broth – Chamomile + Lavender. It adds subtle flavors of chamomile and lavender and adds so much depth to the sauce. Plus, the 8oz bottles are the perfect size to use for just one or two recipes so you don’t have to waste a whole carton.

Let’s get started!

You want to use thin pieces of chicken for this. If they are too thick of a piece, you can use a meat tenderizer to thin them out. Using a thin fillet of chicken works best for lemon chicken piccata.

Tip: Put parchment paper on the cutting board and cover the chicken with plastic wrap before beating them. It makes for easy cleanup with one less dish to deal with at the end.

Bread the chicken by dredging the fillet in the bread crumbs, shaking off any excess, then set aside until the oil is hot enough to cook.

Heat the oil over medium-high heat, and cook 2 or 3 pieces at a time to avoid overcrowding the pan.

Cook for about 3-4 min until golden brown on each side and set aside to finish cooking later. You want to prevent overcooking and the chicken from drying out when you add it back to the pan.

Now for the good part. Add the wine to the pan. Listen for the sizzling sound as it lifts all the brown bits from the bottom of the pan. This critical step brings SOOO much flavor to this dish.

Once your wine and broth have reduced and thickened up a bit, add the chicken back in, flip to coat both sides, and let cook for 3-4 min.

NOW is the time to add the pasta noodles. All you need to do is add the pasta to the pan and toss it in the sauce once you remove the chicken. Make sure to use cooked al dente pasta and let those noodles soak in all the flavor.

The flavors vary based on how it’s cooked rather than the ingredients being used. Make sure you follow the steps for the best flavor packed dish.

This dish goes excellent with a Caesar salad as the creamy dressing and fruity yet nutty taste of the parmesan compliment all the flavors from the lemon chicken piccata.

Le Petit Francais-French Bread is my secret weapon for serving bread as a side dish with pasta.

I am a HUGE bread fan, especially when eating any type of saucy dish. So, it comes frozen, but once you pop it in the oven for 8-10 min, it comes out perfectly golden and crispy on the outside and ever so soft and fluffy on the inside and makes for the perfect side soaking up all the leftover juices from this dish.

Once your pasta has soaked up the liquid from the sauce, it’s time to put it all together. Go ahead, top it off with some aged shaved parmesan, and don’t forget to garnish with some chopped fresh parsley.

Enjoyed this Lemon Chicken Piccata? Try these other tasty pasta dishes.

Lemon Chicken Piccata

Try this savory Lemon Chicken Piccata. It's quick + easy to whip up and the light, zesty flavors pair great with a glass of Chardonnay.

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Course: Main Course

Cuisine: Chicken, Pasta

Keyword: 25 min, 25 min or less, 30 min, 30 min or less, capers, chicken piccata, easy, lemon, pasta, quick

Servings: 4 servings

Calories: 529kcal

Ingredients

• 2 large boneless and skinless chicken breasts halved horizontally to make 4, or chicken cutlets (4)
• ½ cup Italian bread crumbs with parmesan (or add 2 tbsp grated parmesan)*
• ½ tsp kosher salt more to taste
• ¼ tsp fresh cracked black pepper
• 4 tbsp unsalted butter divided
• 2 tbsp extra virgin olive oil divided
• 4 large cloves garlic minced
• ½ tsp crushed red pepper flakes
• ⅓ cup dry white wine
• ½ cup chicken bone broth
• 2 tbsp fresh lemon juice
• ¼ cup brined capers rinsed
• ¼ cup fresh parsley chopped
• Shaved Parmesan Cheese for topping
• pasta noodles al dente

Instructions

• Lightly pound chicken flat with a meat tenderizer or rolling pin, and season chicken with salt and pepper.
• In a shallow bowl, combine the bread crumbs and parmesan cheese if not already added.
• Dredge the chicken in the breading mixture; shake off any excess and set aside.
• In a large pan heat 1 tablespoon of butter and 1 tablespoon of oil over medium-high heat. Once hot, fry 2-3 pieces of chicken (do not overcrowd the pan) until golden on each side (about 3-4 minutes each side).
• Continue with the remaining chicken, and add additional 1 tbsp of oil and 1 tbsp butter if needed. Transfer to a warm plate.
• In the same pan, melt one tablespoon of butter. Cook the garlic for 30 seconds until fragrant.
• Add the wine and chicken stock and bring to a boil, scraping up any brown bits from the bottom of the pan for some extra flavor. Cook for 3-4 min.
• Add in the lemon juice, capers, and red pepper flakes and allow to boil until reduced slightly (about 5-6 minutes). Add salt and pepper if needed.
• Add remaining butter to the pan, allow to melt, then add chicken back into the pan along with all of the juices from the plate and simmer for 2-3 minutes to heat through**.
• Garnish with parsley and serve immediately with shaved parmesan cheese, if desired

Notes

*If your breading has parmesan mixed in, do not add more, but if it does not, add 2 tbsp grated parmesan and mix it with the bread crumbs.

**If using pasta, add the pasta noodles to the sauce and toss to coat fully.

Nutrition

Calories: 529kcal

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Indulge in tropical flavors with this quick and easy Hawaiian Style Coconut Fried Rice. Packed with savory coconut rice, sweet pineapple, and crisp red bell peppers, and ham, this dish is a 25-minute escape to the islands. Perfect as a side or on its own, it’s versatile and filling, making it the perfect weeknight meal. Leftover rice? Use it for even more delicious fried rice—perfection on a plate.

This is the perfect weeknight Quick + Easy dish you can make in only 25 minutes to give yourself a break from your usual easy go-to weeknight meals. It’s the perfect side dish or amazing just on its own.

I’m a HUGE fan of rice as a side dish, and it’s my go-to for any meal when I just don’t want to spend a lot of time cooking. It’s so versatile, and you can dress it up to change the flavors that perfectly complement any dish. Not to mention it’s SOOO easy to do, and it’s always just so filling. Plus, you always have extra leftovers.

No, just me?

Well, I guess I do ALWAYS make more than I should when I cook rice. So, if you are like me and made way too much rice, divided it up (make sure it’s plain cooked white rice with nothing else added in) and chill it overnight for an easy-fried rice dish the next day.

Day-old rice is absolutely P E R F E C T (and recommended) for making amazing-tasting fried rice. I will do a post in the future going into more depth on this.

Grab these items, and let’s begin.

Basmati Rice · Coconut Milk · Coconut Water · Diced Ham · Pineapple Tidbits · Red Bell Pepper · Green Onions · Garlic · Ginger Paste · Lemongrass Paste · Cilantro · Lime Zest · Olive Oil · 3 Eggs · Sesame Oil · Salt + Pepper · Soy Sauce

Start by rinsing your Basmati Rice to remove excess starch to have perfectly fluffy rice. You can substitute the Basmati Rice for Jasmine Rice or Long Grain White Rice if you prefer them over Basmati. I just love the Basmati Rice as it has a nutty flavor that counters out all the sweetness in this dish.

Add your coconut milk and coconut water to a medium saucepan along with the rinsed rice and 3/4 tsp salt. Bring to a boil, then reduce to low heat and cook for 15 minutes or until all the liquid is absorbed.

While your rice is cooking, start prepping the rest of your ingredients. This saves time and stops the dreaded need to wait for one part of a dish to be done because you prepped everything ahead of time. I admit this was me until I started finding ways to manage my time better when doing recipes.

Once the rice is done, remove it from the heat and add in the lime zest. Fluff that rice up with a fork and then let it chill in the fridge while you work on the rest, so your rice is not too hot when you incorporate it with the rest of the ingredients.

Grab a large and deep skillet pan and heat over medium-high, then add olive oil and 1/2 tbsp sesame oil and heat until it begins to shimmer. Make sure your sesame oil is toasted sesame oil, as this brings that perfect nutty flavor you want to bring to the dish.

Toss in your red bell peppers and the white parts of your green onion. Cook for 3-4 minutes, stirring occasionally until the bell peppers are tender.

Lower the heat to medium and move the bell peppers and onions to the edges of the pan, leaving the center empty. Add in the garlic, ginger, and lemongrass paste and cook for 30 seconds until fragrant.

The lemongrass adds the perfect amount of citrusy flavor with a tiny hint of mint that elevates all the other flavors to make this dish taste like you just got it at an island beachside cafe. We can let our tastebuds dream, right?!

Now add in the pineapple and ham and stir to mix it all up together. Let that cook for 1-2 minutes until warm, stirring it halfway through.

If you want to make this dish vegetarian-friendly, you can omit the ham or use a plant-based veggie ham. It honestly tastes great even without the ham.

Slide everything in the pan to one side, leaving the other half empty. Add in the last 1/2 tbsp sesame oil and pour in the whisked eggs. Scramble the eggs until almost firm, then toss them all together with everything else in the pan—season with 1/4 tsp salt and pepper to taste.

Add in the rest of the green onion, and cilantro, drizzle the soy sauce on top and then toss together to fully combine everything. That’s all you have to do, so grab a bowl (or plate) and dig in.

This dish pairs so well with teriyaki or Hawaiian bbq chicken, shrimp, fish, or pork, or just have it by itself with some YumYum sauce or siracha drizzled on top. There are so many ways to eat Hawaiian Style Coconut Fried Rice.

FRIED RICE TIP: It’s best to use cold or day-old rice when making fried rice to prevent the grains from breaking down and turning into mushy rice when you ‘fry’ it.

[A SALTY TIP] One trick I use to cool the rice down quickly is to spread it out evenly on a sheet pan and stick it in the freezer for about 15-20 minutes. It chills the rice quickly and evenly when I’m in a rush and don’t have any day-old rice to use.

This dish is perfect if you want to have leftovers or need to make it ahead of time. I usually try to make extra when I make it for dinner and store it in air-tight lunch containers for my hubby to bring with him to work. I hate that he always grabs fast food, so I try to keep leftovers on hand for him for an easy tasty lunch.

BUT, that’s if he remembers to bring it with him and not leave it in the fridge along with his water bottle. Who else has this problem??? (And I thought I had a problem with remembering things)

Storage: Store in an air-tight food storage container in the fridge for up to 4 days. Reheat in the microwave until warm throughout. 

Freeze: You can freeze this fried rice for up to 1 month in a freezer-safe container. Thaw in the fridge and reheat in the microwave until warm throughout.

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Hawaiian Style Coconut Fried Rice

It's nutty yet sweet and the perfect savory textured dish to treat your tastebuds to a little bite of paradise. Plus it's ready in 25 minutes!

Course Main Course, Side Dish

Keyword 20 min or less, 25 min, basmati, bell peppers, cilantro, coconut, easy, fried rice, ginger, ham, hawaiian, lemongrass, pineapple, quick

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 6 people

Equipment

• 1 medium pot for cooking the rice
• 1 12 in large and deep skillet

Ingredients

• 2 cups basmati rice well rinsed + well drained
• 13 oz coconut milk
• 10 oz coconut water
• 1 tsp salt divided
• 1 tsp lime zest
• 1 tbsp olive oil
• 1 tbsp sesame oil divided
• 1 red bell pepper diced
• 2 tbsp green onions white parts
• 3 tbsp green onions green parts, plus more to garnish
• 3 tsp garlic minced
• 1 tsp ginger paste
• 1 tsp lemongrass paste
• 8 oz ham diced
• 8 oz pineapple tidbits
• 3 eggs whisked
• pinch cracked black pepper
• 3 tbsp fresh cilantro divided, plus more to garnish
• 1 tbsp soy sauce

Instructions

• In a medium pot over medium, add the coconut milk, coconut water, rinsed + drained basmati rice, and 3/4 tsp salt, and bring to a boil. Once it begins to boil, lower heat to low and cover. Cook for 15 minutes then remove from heat and top with lime zest and fluff the rice. Allow to chill in the fridge while you prep the rest.
• Over medium-high heat in a large deep skillet, add the olive oil, 1/2 tbsp sesame oil. Heat until oil begins to shimmer then add in the red bell peppers and white parts of the green onion. Cook for about 3-4 minutes or until they are tender.
• Add in the garlic, ginger, and lemon grass and saute for about 30 seconds. Toss in the ham and pineapple and cook for about 1-2 minutes until warm.
• Move everything in the pan to the side, add in the remaining 1/2 tbsp sesame oil, and then the eggs. Scramble for lightly until set and season with a 1/4 tsp of salt and a pinch of pepper.
• Add in the cooked rice, green onions, and cilantro and toss together until fully mixed. Drizzle the soy sauce over all of it then toss again to combine.
• Serve warm by itself, or with some island-flavored shrimp, chicken, fish, or pork.

Notes

Storage: Store in an air-tight food storage container in the fridge for up to 4 days. Reheat in the microwave until warm throughout. 

Freeze for up to 1 month in a freezer-safe container. Thaw in the fridge and reheat in the microwave until warm throughout.

We know cooking orzo can be a bit intimidating at times. BUT, it doesn’t have to be! This Fool-Proof Orzo will give you perfect consistent orzo every time! It only takes 15 minutes so it’s a perfect side for so many dishes.

What you’ll need.

Orzo · Butter · Chicken Bone Broth · Water · Fresh Chopped Parsley

– How to make it. –

In a skillet over medium-low heat, melt butter and add uncooked Orzo.

Mix well to coat, stirring continuously for 3-4 minutes or until the pasta is golden brown.

Add in the chicken bone broth and water and bring to a low boil.

Reduce heat to low, cover, and simmer for about 10-12 minutes or until liquid is fully absorbed.

Once done, add in the parsley and keep warm.

It pairs great with Garlic Herb Mushroom Chicken.

Fool-Proof Orzo

You can't go wrong with this Fool-Proof Orzo. Make perfect Orzo every time!

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Cook Time: 15 minutes minutes

Course: Side Dish

Keyword: 15 min, 15 min or less, chicken bone broth, easy, one pan, one pan dish, orzo, pasta, quick, quick dinner, quick lunch, side dish, Sides

Servings: 4

Ingredients

• 1 cup Orzo
• 1 cup chicken bone broth
• 1 cup water
• 2 tbsp butter
• 1 tsp fresh parsley chopped

Instructions

• In a skillet over medium-low heat, melt butter and add uncooked Orzo.
• Mix well to coat, stirring continuously for 3-4 minutes or until the pasta is golden brown.
• Add in the broth and water and bring to a low boil.
• Reduce heat to low, cover, and simmer for about 10-12 minutes or until liquid is fully absorbed.
• Once done, add in the parsley and keep warm.

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Looking for a quick + easy date night dish. Shrimp + Scallop Scampi is just what you need. Grab a bottle of wine and dive into the rich lemony, buttery flavors of this elegant dish. The best part is that it’s ready in under 25 minutes!

Here’s what you’ll need to get started on this elegantly flavored dish.

Shrimp • Scallops • Dry White Wine • Lemon • Butter
Olive Oil • Crushed Red Pepper • Garlic • Fresh Parsley
Pasta Noodles • Shaved Aged Parmesan

Lightly salt and pepper the shrimp and scallops on both sides. In a large pot, cook the pasta noodles until Al Dente. Heat 1 tbsp butter + 1 tbsp olive oil over medium-high heat.

Sear the scallops until they are golden brown on both sides (about 2-3 minutes on each side). Set aside and keep warm.

Next, melt 1 tbsp butter then add the shrimp and sauté for about 3-4 min. Once fully cooked, remove and keep warm with the scallops.

Reduce to medium-low and pour in the dry white wine to deglaze the pan for a couple of minutes. Add in the garlic and cook for 30 sec until fragrant. Lower the heat to low and add the lemon juice, lemon zest, crushed red pepper, and the remaining 1 tsp of butter. Simmer for 10 min until the sauce starts to thicken.

Toss in the pasta noodles along with the shrimp and scallops and any juice that may have drained. Allow to soak up the juice for 2-3 minutes. Top with chopped fresh parsley and shaved aged parmesan.

Pair this dish with fresh garlic bread or maybe jazz it up and try it with some Saganaki (pan-fried cheese).

Enjoyed this dish? Then, you have to check out these other dishes.

Shrimp + Scallop Scampi

Shrimp + Scallop Scampi is just what you need for a quick + easy elegant meal. Grab a bottle of wine and dive into the rich lemony, buttery flavors of this elegant dish. The best part is that it's ready in under 25 minutes!

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Course: Main Course

Cuisine: Italian

Keyword: dinner, easy, lemon, pasta, quick, quick dinner, scallops, shrimp, white wine

Servings: 2 people

Ingredients

• ½ lb large shrimp peeled, deveined, tail on
• ½ lb scallops
• ½ cup dry white wine
• 3 tbsp butter
• 2 cloves garlic minced, or 1 tsp pre-minced garlic
• 1 lemon juiced, about 3-4 tbsp
• 1 tsp lemon zest
• 1 tsp crushed red pepper flakes
• 1 tsp sea salt
• ½ tsp fresh cracked black pepper
• 1 tsp fresh parsley chopped
• pasta noodles al dente, enough for 2
• aged parmesan cheese shaved, for topping

Instructions

• Lightly salt and pepper the shrimp and scallops on both sides. In a large pot, cook the pasta noodles until Al Dente.
• Heat 1 tbsp butter + 1 tbsp olive oil over medium-high heat. Sear the scallops until they are golden brown on both sides (about 2-3 minutes on each side). Set aside and keep warm.
• Next, melt 1 tbsp butter then add the shrimp and sauté for about 3-4 min. Once fully cooked, remove and keep warm with the scallops.
• Reduce to medium-low and pour in the dry white wine to deglaze the pan for a couple of minutes. Add in the garlic and cook for 30 sec until fragrant.
• Lower the heat to low and add the lemon juice, lemon zest, crushed red pepper, and the remaining 1 tsp of butter. Simmer for 10 min until the sauce starts to thicken.
• Toss in the pasta noodles along with the shrimp and scallops and any juice that may have drained. Allow to soak up the juice for 2-3 minutes. 
• Top with chopped fresh parsley and shaved aged parmesan.

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This easy one-dish meal is perfect for that lazy morning brunch over the weekend. It’s got eggs that are perfectly poached in a sinfully spicy tomato sauce topped with parmesan and fresh basil that will make your taste buds savor every bite. You are only 15 minutes away from savory heaven with these Eggs in Purgatory!

Eggs in purgatory are pretty much the Italian version of the Israeli breakfast staple, Shakshuka.

Grab a few slices of your favorite crispy bread (I love to use sourdough round bread) and slather them with butter, topping it off with minced garlic and oregano (rosemary works great too!). Toast it up, dip it in and just wait till you hear the crunch of that first bite! It’s the perfect pair for the robust flavors of the spicy tomato sauce to balance out the flavors.

Start by heating a cast-iron skillet over medium heat. Add 2 tbsp of olive oil and once it begins to shimmer, add in the garlic and crushed red pepper flakes.

Cook for about 1 minute until the garlic becomes golden brown on the edges.

Next, add in the crushed fire-roasted tomatoes, salt + pepper, and a large sprig of basil. Cook for about 4-5 minutes until it begins to thicken some.

If you are using diced tomatoes, use a potato masher to crush the tomatoes to release the juices which will help them thicken.

Add in the parmesan, butter, and more salt + pepper to taste. I like to divide my butter up into 3 parts to place around the pan. Cook for 1-2 minutes.

Want it spicier? Add another dash of crushed red pepper flakes.

Take a spoon and create a divet in the sauce and place one egg in each divet. A normal size cast-iron pan usually can do 4 eggs, and a small pan will do 2 eggs.

COVER THE PAN FULLY. This allows for the egg to cook properly. Cook for 2-3 minutes for runny yolks.

If you don’t want runny yolks, you can add on 1-2 minutes to cook the yolk to your preference. Runny yolks make this dish perfect for dipping your bread in, and it’s my favorite way to eat this dish.

Let these Eggs in Purgatory wake up your taste buds with just the right amount of fire. Allow the eggs to meld with the rich tomato sauce as you dip your bread with each bite. What bread are you going to choose? Let me know in the comments below.

Okay, so you halved the recipe and made this dish for one. Now you have half a can of leftover crushed (or diced) tomatoes. Save it to add to some homemade Classic Marinara Sauce to add some texture to the sauce for the next pasta night.

Eggs in Purgatory (Perfect for 2)

This easy one-dish meal is perfect for those lazy brunch mornings on the weekend. It's eggs poached in a warm spicy tomato sauce topped with parmesan and fresh basil. Not to mention, it's only 15 minutes to savory heaven!

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Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Course: Breakfast

Cuisine: Italian

Keyword: 15 min, basil, breakfast, brunch, easy, Italian, one pan, one pan dish, quick, spicy, tomatoes

Servings: 2 people

Equipment

• 1 Cast Iron Skillet
• 1 large sheet pan use as a cover
• 1 6.5 inch skillet if you want this dish for ONE

Ingredients

• 2 tbsp olive oil
• 2 tsp minced garlic
• ¼ tsp crushed red pepper flakes or more to crank up the heat
• 14 oz can crushed tomatoes fire roasted is best
• ½ tsp fine sea salt plus more to taste
• ½ tsp cracked black pepper freshly cracked
• 2 large sprigs of Basil reserve half to top your dish
• 2 tbsp grated parmesan cheese plus more for serving
• 2 tbsp butter
• 4 eggs
• slices of crusty bread toasted

Instructions

• Start by heating a cast-iron skillet over medium heat. Add 2 tbsp of olive oil and once it begins to shimmer, add in the garlic and crushed red pepper flakes. Cook for about 1 minute until the garlic becomes golden brown on the edges.
• Next, add in the crushed tomatoes, salt + pepper, and a large sprig of basil. Cook for about 4-5 minutes until it begins to thicken some. If you are using diced tomatoes, use a potato masher to crush the tomatoes to release the juices which will help them thicken.
• Add in the parmesan, butter, and more salt + pepper to taste. I like to divide my butter up into 3 parts to place around the pan. Cook for 1-2 minutes. Want it spicier? Add another dash of crushed red pepper flakes.
• Take a spoon and create a divet in the sauce and place one egg in each divet. A normal size cast-iron pan usually can do 4 eggs, and a small pan will do 2 eggs. COVER THE PAN FULLY. This allows for the egg to cook properly. Cook for 2-3 minutes for runny yolks.

Notes

If you don’t want runny yolks, you can add on 1-2 minutes to cook the yolk to your preference.

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Warm crispy buttery tortillas wrapped around chipotle lime slaw topped with chipotle shrimp. These Chipotle Shrimp Tacos are Quick + Easy to make, and perfect for lunch or dinner.

Let’s get started!

Okay, you will need 1/2 lb shrimp (deveined + peeled), lime juice, chipotle chili pepper powder, butter, flour street taco tortillas, cotija cheese, and of course cilantro.

Can’t find these flour street tacos? That’s okay, use regular small taco shells which are just slightly larger.

Substitute the cotija cheese with grated parmesan if you can’t find cotija cheese.

First, marinate your shrimp in 1 tbsp olive oil, lime juice, and chipotle chili pepper powder.
Mix to fully coat then cover and chill for 10-15 minutes.

Cook that shrimp over medium-high heat in a large skillet for about 2-3 minutes on each side or until the shrimp turn opaque.

On to my favorite part. Lightly frying the tortilla shells brings a whole new satisfying take on the traditional soft shell taco.

It’s not too crunchy and provides that buttery crispy texture that perfectly dresses up your typical softshell taco.

Melt 1 tbsp butter on a cast iron griddle or large skillet over medium heat. Coat both sides in the melted butter then fry for 1-2 minutes or until golden brown on both sides.

One last quick step. ASSEMBLY TIME!

Fill the taco shells with some slaw and top with a few pieces of shrimp. Sprinkle on some of that chopped cilantro + cotija cheese and…

BOOOOM!

You got yourself a Chipotle Shrimp Taco!

Enjoy these little flavor bomb tacos – go ahead and indulge some. Trust me you won’t want to stop eating these.

Try these other Quick + Easy dishes.

Easy Chipotle Shrimp Tacos

Warm crispy buttery tortillas wrapped around chipotle lime slaw topped with chipotle shrimp. These tacos are Quick + Easy to make, and perfect for lunch or dinner.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Keyword: 25 min, 25 min or less, chipotle, chipotle lime, easy, quick, quick dinner, quick lunch, seafood tacos, shrimp, shrimp tacos, spicy food, street tacos

Servings: 2

Ingredients

• ½ lb large shrimp deveined + peeled
• 2 tbsp olive oil extra virgin, divided
• 1 tsp lime juice
• 1 tsp chipotle chili pepper powder
• 2 tbsp butter divided
• 4 street taco flour tortillas
• 1 tsp fresh cilantro chopped

Chipotle Lime Slaw

• 1 cup coleslaw mix
• 1 medium avocado diced
• ⅓ cup mayonaise
• ⅓ cup red onion finely diced
• 1 whole Chipotle Pepper in Adobo Sauce minced
• ½ fresh lime juiced, or 1 tbsp lime juice
• ½ tsp lime zest
• ¼ cup fresh cilantro chopped

Instructions

• In a large bowl, add the shrimp, 1 tbsp olive oil, lime juice, and chipotle chili pepper powder. Mix to fully coat then cover and chill for 10-15 minutes.
• Heat large skillet over medium-high heat. Add 1 tbsp olive oil and sautee the shrimp for 2-3 min on each side. Remove and keep warm while you prepare the taco shells.
• In a cast iron griddle pan or skillet, melt 1 tbsp butter over medium heat. Coat both sides in the melted butter then fry for 1-2 minutes or until golden brown on both sides.

Chipotle Lime Slaw

• In a large bowl, add the mayonnaise, diced red onions, minced chipotle pepper, lime juice, lime zest, and cilantro. Mix until combined.
• Add in the avocados and coleslaw mix. Gently fold to fully coat the coleslaw, and try not to mash the avocados.
• Serve chilled.

  For maximum flavor – cover with clear wrap and chill in the fridge for at least 20 minutes

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