Today, I’m sharing two lightened up seafood recipes with you that I modified from the Cookie Rookie. I had both of these recipes pinned for a long time and finally got around to making them recently and I am so excited to share how awesome they are and why you should check out the Cookie Rookie for all your recipe needs!
So, one thing I’ve learned from cooking and having a blog from the past two years is that food presentation is not my strong point. I think I’m a fairly decent chef, but when it comes to make it look pretty, no way. So, since these recipes were modified from the Cookie Rookie, let’s also admire her gorgeous food photography.
- 1 lb shrimp (about 50) cooked or uncooked, shelled, deveined
- skewer sticks
- 3 tablespoons plain Greek yogurt
- 3 tablespoons chopped scallions
- 1 1/2 tablespoons sweet chili sauce
- 1/2-3/4 tablespoon sriracha sauce
- If grilling, soak wooden skewers in water for a couple of minutes. Combine yogurt, onion, sweet chili sauce, and sriracha in a bowl and mix together. Set aside. Side note, DG and I like spicer food, so I actually used about 1 tablespoon of sriracha.
- Place 5 shrimp on each skewer.
- For raw shrimp: grill on each side for 2-3 minutes, until opaque and entirely cooked.
- For pre-cooked shrimp: place shrimp skewers on a baking sheet and bake for at 350 degrees for 5-10 minutes. This is actually what we did. I bought pre-cooked, peeled, and deveined shrimp and this made it so easy to cook! Literally, took all of 20 minutes to make dinner.
- Brush each skewer with the sauce on both sides.
- Top with remaining scallions and serve.
For the salmon
- 2 lbs of salmon (or if you’re like me and have a husband who doesn’t eat salmon, I just get half a pound of salmon at the grocery store)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon paprika powder
- 1 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1 teaspoon black pepper
- 1 avocado, sliced
- 1/2 small red onion, diced
- juice of 2 limes
- 1 tablespoon chopped cilantro (could add more or less depending on how much you like cilantro)
- salt & pepper to taste
- Mix the salt, chili powder, cumin, paprika, onion powder, and black pepper together, rub the salmon filets with olive oil and the seasoning mix.
- Refrigerate for at least 30 minutes. I refrigerated mine for about an hour to really let the seasoning and olive oil sink in.
- Pre-heat the grill.
- Combine the avocado, onion, cilantro, lime juice, salt, and pepper in a bowl and mix well. Chill until ready to use.
- Grill the salmon. I usually grill my salmon for 5-6 minutes in Reynolds wrap.
- Top with the avocado salsa.