Shoyu Ahi Tuna Tataki

Ahi Tuna Tataki

Hello, easy PS appetizer - ahi tuna tataki. Make it a meal with some greens and rice + you’re golden! It’s a simple 30 second sear on the ahi, rolled in sesame seeds and thinly thinly sliced. Topped with green onions and served with a shoyu + sesame dipping sauce.

Ahi Tuna Tataki
Ahi Tuna Tataki

Ahi Tuna Tataki


  • 1 lb sushi grade ahi tuna

  • 1/2 cup toasted white sesame seeds

  • 1/2 cup black sesame seeds

  • 1 tablespoon sesame oil

  • 1 tablespoon shoyu

  • 1/2 teaspoon chili flakes

  • 1/2 tablespoon rice wine vinegar

  • salt and pepper to taste

  • green onions to garnish


Heat a skillet with a drizzle of sesame oil. Take your ahi and dry it well. Roll it in your sesame seeds so they are all on sides. Place in the skillet for about 25-30 seconds on each side. Remove immediately.

Let it rest and in the meantime, make your sauce by mixing soy sauce, shoyu, chili flakes, rice wine vinegar and salt and pepper.

Thinly thinly slice your ahi, drizzle on some sauce and serve with extra dipping sauce as well. Top with green onions + serve.

Ahi Tuna Tataki

Keep up with me on Instagram at @lindseyeatsla!

Hawaiian Garlic Shrimp with a Sweet Onion Salad

Hawaiian Garlic Shrimp with a Sweet Onion Salad

On the dinner agenda tonight: Hawaiian garlic shrimp with loads of butter, fresh garlic (this is becoming my new go to meal!) and a sweet onion salad to go along with it using Progressive Produce Walla Walla Sweet Onions (now in season and so so sweet). 

This Hawaiian garlic shrimp is filled with flavor, LOTS of garlic, butter and works so perfectly with this crisp sweet onion salad. Full recipe? See below.

Hawaiian Garlic Shrimp with a Sweet Onion Salad

Hawaiian Garlic Shrimp with a Sweet Onion Salad

Shrimp Marinade

  • 1⁄2 T Paprika
  • 1⁄2 T Salt
  • 1⁄2 T Pepper
  • 1⁄2 T Garlic powder
  • 1⁄2 T Chili flakes
  • 1⁄2 cup flour
  • 1 lb shell on shrimp

For the Garlic Shrimp

  • 1⁄2 cup butter
  • 1 T olive oil
  • 1/4th cup white wine
  • 1⁄2 cup chopped garlic
  • 1⁄2 lemon

Sweet Onion Salad

  • 2 Walla Walla Sweet Onions from Progressive Produce (finely sliced)
  • 1⁄2 cup chopped parsley
  • 1⁄2 cup chopped cilantro
  • 1 T olive oil
  • 2 juice of lemons
  • Salt and pepper to taste


Get your shrimp marinade ready by mixing paprika, salt, pepper, garlic powder, chili flakes and flour in a bowl. You want this as a dry marinade. Let sit for 20-30 minute to allow the flour and spices to stick.

In the meantime, make your sweet onion salad by finely slicing your onions (a mandolin works great too) and mix with chopped parsley, cilantro, olive oil, lemon juice and salt and pepper.

Next, heat a skillet with a tad of butter, and drizzle of olive oil. Add 1⁄2 cup of garlic and let it brown ( but not burn ) for about 2-3 minutes. Add in your white wine and let the sauce reduce for about 10-15 minutes minutes.

Once reduced, remove your garlic sauce and start to cook your shrimp in olive oil and more butter. Once your shrimp is cooked, add back in your garlic sauce and mix all together. Plate and serve with your sweet onion salad.

Keep up with me on Instagram at @lindseyeatsla

Sweet Onion Salad
Hawaiian Garlic Shrimp with a Sweet Onion Salad

Shrimp Skewers with Peanut Pesto

Shrimp Skewers with Peanut Pesto

Looking for a quick and easy recipe for lunch or an appetizer? Look no further! These juicy jumbo shrimp skewers with peanut pesto are the perfect to snack on!

Shrimp Skewers with Peanut Pesto

Shrimp Ingredients:

1 lb jumbo shrimp
1 tsp salt
1 tsp garlic
1 tsp pepper
1/2 tsp paprika
parsley (for garnish) 
1 lemon (in wedges for garnish + for zest at the end) 
2 tsp peanut pesto (see below)

Peanut Pesto Ingredients:

2 cups basil
1 package mint
1 tsp peanuts
2 cloves garlic
2 chiles
1 lime
1 lemon
4 tsp olive oil


  • Make your pesto, in a blender put 2 bundles/packages of basil, 1 package mint, 1 tsp peanut, 2 cloves garlic, 2 chiles (of your choice), juice of 1 lime and 1 lemon and olive oil. Blend until a smooth pesto! 
  • Marinate your shrimp with salt, pepper, garlic, paprika and a little bit of the peanut pesto. Marinade in the fridge for 20-30 minutes. 
  • Heat a pan with a little drizzle of olive oil and when hot, start adding on your shrimp into golden brown and cooked through, about 3-4 minutes on each side.
  • Take off pan and let cool for a minute or two and add on the skewers. You can also add on the shrimp on the skewers before cooking but that's up to your preference! 
  • Plate and drizzle with some more of the pesto, top with parsley and serve with a side of pesto for dipping. Enjoy!
Shrimp Skewers with Peanut Pesto