Thank you SeaPak for sponsoring today’s recipe!  All opinions and recipe ideas are my own.  Be sure to check out SeaPak for easy seafood meal options!

Hey yall!  Do you know what I love most about fall?  Besides the cooler weather and the holidays.  I love fall sports!  Oh yes.  I am a fall sports person.  My favorite?  Baseball, of course!  The playoffs and world series are starting and man do I love it.  I played softball back in my high school days so watching fall baseball brings back memories.  

Late night practices, early morning practices, laughing with my friends, crying with my friends.  Jumping fences and breaking your ankle.  That’s how I started my freshmen year of softball, by the way.  With a broken ankle.  And I jumped the fence in order to be on time to practice.  It didn’t work out so well.  

Of course there is also football, basketball and hockey in the fall as well.  I like them all, especially since they give me a reason to cook.  And I love to go all out when we have people over.  I don’t mean super fancy or dressed up kind of all out.  I mean come as you are and eat tons of delicious food all out.  

Easy delicious homemade food.  And lots of it.  I like to have a big spread to make sure people can be sure to find something they like.  

I’m also talking super easy dishes too.  Dips, wings, sandwiches.  Easy snacks that people can eat while chatting about the game.  I added this SeaPak shrimp scampi dip to our snack line-up and oh my goodness!  It’s heaven in warm, ooey, gooey, extra melty cheese form.  It’s the perfect addition to any party table.  

Plus, October is national seafood month and SeaPak makes it easy to add delicious shrimp into your appetizers or meals.  You can find SeaPak at most major grocery stores (I grab mine from Kroger!) or use their product locator to help.  You can also find them on social media (Facebook, Pinterest, Instagram) sharing great shrimp-tastic recipes.

Shrimp scampi dip

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Ingredients

• 1 block cream cheese, softened
• 2 cups of Italian blend cheese, divided
• 1 onion, diced
• 3 cloves of garlic, minced
• 1 tablespoon chives, minced
• 6 oz SeaPak shrimp scampi
• salt and pepper

Instructions

Preheat oven to 400.

In a large mixing bowl, combine the cheese cream, 1 1/2 cup cheese, onion, garlic, chives, salt and pepper (to taste) and frozen shrimp scampi.

Press the mixture into a baking dish and top with remaining cheese.

Bake for 20 minutes. Remove, top with additional chives and enjoy with pita chips or crusty bread.

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Thank you SeaPak for inspiring today’s recipe!  

Hey yall!  Today’s recipe – tacos!  And not any tacos – mango shrimp tacos with avocado cream sauce!  The ultimate shrimp taco – if you ask me.  And I like to think of myself as a taco connoisseur.  Growing up in South Texas tacos are a staple down here. 

(Warning: I’m about to go Bubba Gump on you real quick.) 

Breakfast tacos, lunch tacos, fish tacos, sweet potato tacos, carne asada tacos, barbacoa tacos, steak tacos, brisket tacos and yes, even shrimp tacos.    And that’s only a few.  

I’ll tell you my two favorite tacos.  (I know you are dying to get this super important information.)  I love bean and cheese tacos.  (Plain, I know.  But delicious.)  And shrimp tacos.  Any kind of shrimp tacos.  Grilled shrimp, battered shrimp, fried shrimp, marinated shrimp, coconut shrimp, boiled shrimp.  I love them all. 

In my humble shrimp taco loving opinion, the thing that makes a great shrimp taco is – 1. great shrimp (duh.) and 2. great toppings.  Like homemade mango salsa, cabbage, avocado cream sauce and cojita cheese.  You know, to just name a few. 

Let’s start with the great shrimp part.  That’s easy.  Go down to the bay or wharf, find a friendly shrimp fisherman, bargain for the best price per pound, take home your shrimp, batter it, fry it and wrap it in a tortilla.  OR run to the grocery store and grab a box of delicious SeaPak Jumbo Butterfly Shrimp.  (Or popcorn shrimp.  Whatever you prefer.)  Then, while the shrimp is baking to perfection, whip up your toppings and enjoy. 

It’s a whole lot easier and your car doesn’t end up smelling like shrimp from the wharf.  (Just tossing that one out there.)  And while you are at the grocery store grabbing your SeaPak shrimp, be sure to grab some shredded cabbage, pico de gallo, some mangoes, avocado and cojita cheese.  You’ll be glad you did!

Mango shrimp tacos

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Ingredients

• 1 (9 oz) box of SeaPak Jumbo Butterfly Shrimp
• For the mango salsa:
• 2 mangoes, diced
• 1/2 cup tomatoes, diced
• 1/2 cup onion, diced
• 1 jalapeno, diced
• juice of 1/2 lime
• For the avocado cream:
• 1 large avocado
• 1/2 cup sour cream or Greek yogurt
• juice of 1/2 lime
• 1 cup of sliced cabbage
• flour or corn tortillas
• cojita cheese (or a similar crumbly cheese)
• sliced avocado, optional

Instructions

Preheat the oven to 425, arrange the shrimp on a cookie sheet and bake for 13-14 minutes. Turn halfway through bake time.

For the salsa, combine the mango, onion, tomato and jalapeno. Toss together and add the lime juice. Set aside.

To make the avocado cream sauce, blend together the avocado (sliced and seed removed) along with the sour cream. Add in the lime juice and set aside.

Once the shrimp is ready, assemble your tacos. Layer shrimp (remove the tails if necessary), with cabbage, mango salsa, extra avocado, cojita cheese and drizzle with fresh avocado cream sauce.

Enjoy!

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If you loved this recipe, we would love for you to leave a review to help others!

 For more information about SeaPak, visit their product locator, Facebook, Instagram or Pinterest pages.

Like this recipe?  Be sure to check out:

• Weeknight enchiladas
• Taco pasta salad
• Shrimp teriyaki bowls

Like it?  Be sure to PIN IT to your dinner recipe board!

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Thank you SeaPak for inspiring today’s recipe!  

Hey yall!  I have a super delicious recipe to share with yall today.  The best part?  It is SO EASY to make!  Like dinner on the table in 30 minutes kind of easy.  And everyone will love it kind of easy.  And also there might not be any leftovers kind of easy.  

Well, at least there weren’t any leftovers here at the Grant house.  

So I mentioned earlier that we have been busy.  Like crazy beyond words busy.  Everyone in the house has something going on and it all seems to be in different directions.  You know that kind of busy?  And when that happens we tend to eat out a lot more.  It just seems like meal planning and cooking on top of everything else goes out the door sometimes.  (So does putting away the laundry but that might just be me.)  

I decided that we needed to have one full week of home cooked meals to even out all the meals out.  I headed to the grocery store early Monday and loaded up the cart with tons of goodies for the house.  Fresh fruit, pasta, rice, hamburger meat, and even some SeaPak Popcorn Shrimp.  I may have had to rearrange my fridge to fit it all, but that’s ok.  I was on a mission!  

I should mention first that I can eat Popcorn Shrimp by the handful.  I love it that much.  Second, I decided to cover some popcorn shrimp in homemade teriyaki sauce for dinner one night.  It was a crazy genius idea I tell you.  And I could not get those little teriyaki bites in my mouth fast enough.  

The best part is all I had to do was add some rice and veggies and boom!  Shrimp teriyaki bowls for dinner.  They were easy to make and so perfect for a busy night.  The shrimp baked in the oven while the water for the rice started to bowl and I was working on the teriyaki sauce.  And the veggies steamed in the microwave!  It doesn’t get much better then that! 

Shrimp teriyaki bowls

Yield: 2 bowls

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Ingredients

• 12 - 15 ounces of SeaPak Popcorn Shrimp
• ½ cup of brown sugar
• ½ cup of soy sauce
• 2 tablespoons white vinegar or rice vinegar
• 2 tablespoons honey
• 2 cups white or brown rice, cooked
• 2 cups steamed veggies of choice
• sesame seeds, optional

Instructions

Preheat the oven to 450 and place the shrimp on a cookie sheet. Bake for 10-12 minutes, turning half way through.

While the shrimp is baking add in the brown sugar, soy sauce, white vinegar and honey to a saucepan. Allow to cook, stirring constantly, until thicken. Should take about 5 minutes to thicken up.

Once the shrimp is done, remove, allow to cool for a few minutes and then add them to the teriyaki sauce. Stir to coat all the shrimp.

In a bowl add rice, steamed veggies and warm shrimp teriyaki.

Enjoy!

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

For more information about SeaPak, visit their product locator, Facebook, Instagram or Pinterest pages.

Like this post?  Be sure to check out: 

One pan chicken teriyaki

Roasted veggie nachos

Like it?  PIN IT!

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