It amazes me how cheaply, yet how well we can eat at home. A dinner of a pound of shrimp would be pretty high at a restaurant. Last week I made Tandoori Grilled Shrimp Skewers for under $10. We got four FULL skewers and two meals out of it, and was it ever scrumptious!! Also, as I always say, fish is a super fast meal. Because these were grilled, my kitchen didn’t even get heated up. Is that enough positives to make you want to try them for yourself?
This marinade is a lighter version and only needs 15 minutes to coat the shrimp and make it so flavorful. Grilling the shrimp only takes 2-3 minutes in each side. Dinner is ready in under 30 minutes!
Tandoori Grilled ShrimpSkewers
1/3 cup(s) , or plain non fat Greek yogurt
kosher salt, 1 1/2 tsp
fresh lemon juice, 1 1/2 tsp
olive oil, 1 1/2 tsp
curry powder, 1 tsp
ground cumin, 1 tsp
ground coriander, 1 tsp
granulated garlic,1 tsp
ground ginger, 1/2 tsp
uncooked shrimp, 1 pound(s) , large, peeled and deveined
cooking spray, 1 spray(s)
cilantro, 2 Tbsp , fresh, chopped
Combine yogurt, salt, lemon juice, oil, curry powder, cumin, coriander, garlic and ginger in a large bowl; add shrimp and toss to coat. Marinate for 15 minutes at room temperature or covered, up to 2 hours in refrigerator.
Divide shrimp among 4 metal or wooden skewers (if using wooden skewers, make sure to soak them for 20 minutes before use).
Off heat, coat a grill or grill pan with cooking spray. Preheat grill to medium-high heat. Grill skewers until shrimp are cooked through (opaque) and slightly firm, flipping once, about 2 to 4 minutes per side. Serve garnished with cilantro.
The next time you think you should just go out for dinner, think about something this fast, this delicious, and this cost-effective instead. You get choice seating, a view of HOME and a satisfied appetite! I can’t wait to make these again!!
I’ve been trying to incorporate more fish into our diet – and cook it without frying it. The recipe I tried for flounder fillets was so good that my husband said, “You can make that again any time you want! You can make it tomorrow, if you want to!” The Parmesan and Panko give a crunch and the lemon flavor brightens the flavor of the plain fish.
This is outstanding! It also comes together so quickly, making it an “Under 30 minute entree’! I’m so glad to have this recipe in my file of fast and delicious recipes!
The roasted vegetables get crispy and sweet in the oven!
They’re so easy!
They’re sooo good!
I made this new Sheet pan meal last week and we loved it! It was ready in under 30 minutes! The Paprika Vinaigrette adds a really nice flavor to the sausage and vegetables. Wow, this is just a great recipe!! It’s great for a week night, but would also be good for company!
I tweaked the recipe to my liking and it is as follows. You could change up the vegetables, or choose to use beef or chicken sausage, if you desire. It’s super-easy to make it just the way you or your family would prefer.
I added a tossed salad and toasted bread to complete the meal.
Turkey Kielbasa & Vegetables Sheet Pan Dinner
1small red onion, chopped into 1 inch chunks
15fresh Brussels sprouts, stem trimmed and cut in half
1large sweet potato, peeled and cut into 1/2 to 1 inch chunks
2large carrots, peeled and sliced into coins
1/2 head of broccoli, cut into florets
12ozFully cooked Turkey Kielbasa, sliced into 1″ pieces
1 1/2tbspolive oil
black pepper to taste
1 1/2tbspolive oil
1tspapple cider vinegar
1tsp Dijon mustard
1garlic clove, minced
Preheat the oven to 400 degrees.
Prep all the vegetables and place in a large bowl. sheet pan. Toss the vegetables in the olive oil and sprinkle with salt and pepper. Spray a large baking sheet with cooking spray.Place in the oven for 15 minutes
Meanwhile slice the sausage
Toss the vegetables with a spatula. Then place the sausage pieces over the cooked vegetables. Place back in the oven for an additional 12 minutes
To make the Paprika Vinaigrette, put all the ingredients into a mason jar then screw the lid on tightly and shake vigorously until all the ingredients are thoroughly mixed.
Remove the pan out of the oven and drizzle the vinaigrette over the vegetables and sausage. Toss to coat.
To prep ahead: I cut up all the vegetables and drizzled them with olive oil early in the afternoon. It made the preparation so easy when it was time to get supper in the oven!
Have you tried a sheet pan dinner yet? If not, this would be a great one to get your started!
Refresh dinner with something so fast and delicious!