Shrimp Shack Express

08/16/2023

Ingredients
Shrimp Tacos
1 pound shrimp, medium 41-60, peeled and deveined
1 tablespoon fajita seasoning
1 teaspoon canola oil, or oil of your choice for the grill or griddle
Tomato and Avocado Salsa
1 cup tomatoes, diced
¼ cup purple onion, diced
1 cup avocado, diced
1 tablespoon freshly squeezed lime juice
Additional Toppings
1 ¼ cups lettuce, shredded
8 tablespoons chipotle cream sauce, store-bought or our recipe

Instructions

Shrimp Tacos
Heat a grill or griddle over low heat. While the grill heats, prepare the shrimp.
If using frozen shrimp, unthaw, rinse, and pat dry. Place the shrimp in a large bowl and sprinkle with seasoning. Toss to combine
1 pound shrimp
1 tablespoon fajita seasoning
Lightly brush the grill with oil, and place the shrimp in an even layer on the hot grill. Cook the shrimp for 2 to 3 minutes then flip and cook for an additional 30 seconds to 1 minute.
1 teaspoon canola oilTomato and Avocado Salsa
Dice the tomatoes, avocado, and red onion. Place them in a small mixing bowl and drizzled with the fresh lime juice. Toss to combine and add salt and pepper to taste.
1 cup tomatoes
¼ cup purple onion
1 cup avocado
1 tablespoon freshly squeezed lime juice

Assembly
Assemble the tacos by layering the shredded lettuce into the bottom of the tortilla. Next, add the tomato and avocado salsa, Add the shrimp and drizzle with the chipotle sauce. Serve hot.
1 ¼ cups lettuce
8 tablespoons chipotle cream sauce
Notes
The calories listed are an approximation based on the ingredients in the recipe card and serving size of 2 shrimp tacos. Actual calories will vary.

The tacos can be stored in a sealed container, in your fridge, for up to 3 days.
Nutrition
Serving: 2tacos | Calories: 235kcal | Carbohydrates: 9g | Protein: 25g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 198mg | Sodium: 316mg | Potassium: 620mg | Fiber: 4g | Sugar: 3g | Vitamin A: 674IU | Vitamin C: 12mg | Calcium: 136mg | Iron: 1mg

08/16/2023

Ingredients
4 c. loosely packed fresh basil
1/4 c. toasted pine nuts
4 garlic cloves, 1 crushed and 3 chopped
1 1/2 tsp. kosher salt, plus more to taste
Black pepper, to taste
1/3 c. plus 2 tablespoons olive oil
1/2 c. grated parmesan cheese, plus more for serving
1 lb. spaghetti
1 bunch asparagus, trimmed and cut into 1 1/2-inch pieces
1 lb. large shrimp, peeled and deveined

Directions
1
For the pesto: Combine the basil, pine nuts, crushed garlic clove, 1 teaspoon salt and a few grinds of black pepper in a blender or food processor and pulse to make a coarse paste. Scrape down the sides. With the machine running, add 1⁄3 cup olive oil in a steady stream to make a smooth paste. Add the parmesan and pulse to incorporate. Set aside.
2
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions for al dente. Reserve 1 cup cooking water, then drain the spaghetti.
3
Heat the remaining 2 tablespoons olive oil in a large skillet over medium- high heat. Add the asparagus and cook, tossing, until bright green, about 2 minutes.
4
Add the shrimp and season with the remaining 1⁄2 teaspoon salt and a few grinds of pepper. Cook, tossing, until the shrimp is just cooked through and the asparagus is just tender, 3 to 4 minutes. Add the chopped garlic and toss, about 30 seconds. Remove the skillet from the heat. 5 Add the spaghetti, pesto and 1⁄2 cup of the reserved cooking water to the skillet and toss well to coat, adding up to 1⁄2 cup more cooking water if needed. Serve with parmesan.

08/16/2023

Shrimp is one of the most popular types of seafood, and it's extremely healthy too. From protein to omega-3s, here are all the top shrimp health benefits, according to RDNs.

08/16/2023

Health benefits of shrimp.

Shrimp is one of the most popular types of seafood, and it's extremely healthy too. From protein to omega-3s, here are all the top shrimp health benefits, according to RDNs.

08/13/2023

Hello my shrimptastic viewers. Starting this up coming week we will be heading north to deliver fresh Atlantic Shrimp. These shrimp are IQF meaning indivually quick frozen. The days of shrimp boats with ice on them is slipping away. Most shrimp wild caught nowadays are IQF right on the boats to preserve there flavor. You cannot compare the taste frozen shrimp in your grocery stores to these beauties. The flavor is day and night. My shrimp are plucked from the ocean 1 day then I go pick them up either the same day or the day after. Then I will be delivering them to your area. If you are interested please feel free to text me your order I will be heading North on the 17th of August. My cell is 904-654-1307. The plan is to travel once a month to deliver these delicious shrimp.

08/12/2023

08/08/2023

Tuscan garlic shrimp Ingredients: 3 tbsp avocado oil, divided 1 lb frozen or fresh shrimp, thawed, de-veined 1 tbsp + 2 tsp (25g) minced garlic 1/2 small-medium white onion (~75g), finely chopped 1 1/4 tsp smoked paprika 1 tsp Italian seasoning 1/2 tsp black pepper 1/2 tsp salt 1/8 tsp red pepper flakes 1 1/2 cups (~200g) grape tomatoes, halved 5 1/2 cups (~156g) fresh spinach 1/4 cup (~5g) roughly chopped fresh basil leaves 1/4 cup (60mL) full-fat canned coconut milk 1/4 cup (60mL) unsalted chicken stock Optional Garnishes: 1/8 tsp Italian seasoning Chopped fresh basil or parsley Instructions: 1.) In a large pan over medium-high heat, heat 2 tbsp oil. Wait for oil to be hot and glistening. Add shrimp and cook until cooked through, flipping once, about 1 minute on each side. Using tongs, transfer cooked shrimp to a plate and set aside. 2.) Reduce stovetop heat to medium. In pan, heat remaining 1 tbsp oil before adding and cooking chopped onion until softened, about 1 minute, stirring constantly. Add minced garlic and cook until fragrant, about 30 seconds, stirring constantly and being careful to watch it closely to avoid burning. 3.) Using a wooden spoon, scrape up any browned bits from the pan. Then, add smoked paprika, Italian seasoning, pepper, salt, and red pepper flakes. Stir tomatoes into spices. Add spinach and chopped basil, then pour in coconut milk and chicken stock. Cook until spinach has fully wilted, about 3-4 minutes, gently stirring occasionally. 4.) Add cooked shrimp back to the pan to reheat, sprinkle with Italian seasoning and fresh basil or parsley, and serve. Nutrition Facts: Serves 4 Calories Per Serving: 237 Total Fat 14.8g|Total Carbohydrate 8.8g|Dietary Fiber 2.4g Protein 17.9g

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08/08/2023

Keto Shrimp Scampi: SHRIMP: 2 tbsp Olive oil 1 lb Large shrimp (peeled and deveined; I used 26-30) 1/2 tsp Sea salt 1/4 tsp Black pepper SAUCE: 1 tbsp Olive oil 4 cloves Garlic (minced) 1 medium Shallot (minced) 1/4 cup Chicken bone broth 1/4 cup Unsalted butter 2 tbsp Lemon juice 1/2 tsp Sea salt 1/4 tsp Black pepper ASSEMBLY: 1 lb Zucchini (spiralized; ~approximately 3 zucchini) 1/4 cup Parsley (chopped) INSTRUCTIONS: 1.) Place the zucchini noodles in a colander over the sink and toss with salt. Let them sit for 20 minutes. The salt will bring out the water. 2.) Heat 2 tablespoons (29 ml) of oil in a large saute pan over medium-high heat. 3.) Add the shrimp. Season with salt and pepper. Arrange in a single layer. Saute for 2-3 minutes without moving, until the edges start to turn opaque and the bottom starts to brown. Flip and saute for 1-3 more minutes, until cooked through. Remove shrimp from the pan, cover to keep warm, and set aside. 4.) Add another tablespoon (14 ml) of oil to the pan. Add the minced garlic and shallots to the pan. Saute for about 2-3 minutes, until browned. 5.) Add broth and scrape the bottom to deglaze. Simmer for 2-3 minutes, until the liquid volume reduces by half. 6.) Stir in butter and lemon juice. After butter melts, bring to a simmer and simmer for 3-4 more minutes, stirring occasionally and scraping the bottom of the pan, until volume is reduced. Season with salt and pepper to taste. Stir in fresh parsley. 7.) Once the zucchini seems watery and softened, squeeze the zoodles gently to release some additional water- don’t try to squeeze hard every last drop, or they can get mushy. Add the zucchini noodles to the pan. Cook for 2-3 minutes, just until hot. 8.) Stir the shrimp back into the pan. Nutrition Facts: Calories 341.7 |Fat 24g|Protein 25.7g|Total Carbs 6.5g Net Carbs 4.9g|Fiber 1.6g|Sugar 3.8h

Check out Shrimp Shack Express's video.

07/24/2023

07/24/2023

Welcome to our page,

We will be selling I.Q.F shrimp (Individual quick freezing Shrimp). I thought we should start with some education on shrimp.

90% of the shrimp consumed in the United States is imported from China, Thailand & elsewhere (talk about bad quality & low standards) Kind of like dating in my 50s! (Just a little humor.) The United States is the 2nd largest consumer of shrimp in the world behind China. There are many kinds of shrimp but only a few that taste good enough to eat. The 4 most common are White legged shrimp, Pink Shrimp, Brown shrimp & Rock shrimp. They are sold by the count 10-15 thru 61-70 ( except Rock Shrimp). This number dictates how many shrimps per pound.



White legged Shrimp, Prawn, Pacific white shrimp are all the same shrimp. They are on the sweeter and are most common. They get their names from being white legged

The pink shrimp that you see most commonly in grocery stores are called that due to the pink color they are when raw.

Rock Shrimp are deshelled before they are sold & are compared to Lobster from their large size and firm texture.

White Legged Shrimp are what we will be selling. They are the tastiest and they are also easy to prepare for eating.



Here is the procedure for getting our shrimp to you. We have a shrimp boat that goes out to harvest shrimp from the Atlantic Ocean. While the shrimp are on the ship they are individually frozen. The ship will come to dock when they have caught their catch and we will come get the shrimp. With the shrimp being frozen while on the boat they are as fresh as they are ever going to be. Our shrimp do not get freezer burnt and they are never old. With the shrimp being IQF this means that you can get 1 shrimp or 20 shrimp out of the package & the rest remain frozen. The shrimp will last in your freezer for a long time (although who would want it to) while holding in its flavor. You cannot buy frozen shrimp with better flavor than what we can offer it.

The down side of IQFs is that the heads are not good for consumption (not that most people eat the heads). Also, sometimes the tails get damaged or they are brittle and they do not display well then.