Sake Shrimp Scampi

Sake Shrimp Scampi

Buttery, garlicky goodness is this shrimp scampi! with a twist: SAKE instead of white wine. It adds a little bit of a sweeter touch but still tastes like the scampi we know and love.

The reason I swapped sake for it was because I initially got everything to test it out, right? and I thought I had white wine at home! Turns out I didn’t, the closest thing I had to it was SAKE so I decided to try it out - and it worked SO well! So here we are: SAKE SHRIMP SCAMPI!

Definitely eat this with some toasted bread or you can mix with some pasta. YUM.

Sake Shrimp Scampi

Sake Shrimp Scampi


  • 1 lb shrimp

  • 6 garlic cloves, thinly sliced

  • ½ stick butter

  • juice of one lemon

  • 3 tablespoons Filippo Berio Delicato Extra Virgin Olive Oil

  • 1 tsp red pepper flakes

  • 1/4th cup sake

  • Parsley to garnish at the end


Begin by marinating your shrimp with olive oil, salt, pepper and 1/2 of your sliced garlic cloves for about 30 minutes.

Next, heat a skillet with a drizzle of olive oil and cook the shrimp 1-2 minutes on each side until they become pink (at this point, remove them and you don’t want them fully cooked).

In the same skillet, add more olive oil, the rest of your garlic, red pepper flakes and let it sauté for 1-2 minutes. Next add your butter, sake and lemon juice. Let the butter melt, your sake reduce and let those flavors come together. Season with salt and pepper to taste.

Add your shrimp back in and toss to coat. Serve and top with parsley! #filippoberio

Keep up with me on instagram @lindseyeatsla!

Sake Shrimp Scampi
Sake Shrimp Scampi

Calabrian Chili Tomato Lobster Pasta

Calabrian Chili Tomato Lobster Pasta

Swoonin’ over this calabrian chili tomato + lobster pasta! butter, calabrian chili oil, spices, zest + more mixed with bucatini pasta!

It’s my new go-to pasta that can be done in a one pan and whipped up in no time.

Calabrian Chili Tomato Lobster Pasta
Calabrian Chili Tomato Lobster Pasta

Calabrian Chili Tomato Lobster Pasta

  • 1⁄2 tablespoon garlic powder

  • 1/2 teaspoon red pepper flakes

  • 1⁄2 lemon, zested

  • 1/4th cup shallots

  • 2 tablespoons butter

  • juice of 1 lemon

  • 2 tablespoons calabrian chile oil

  • 1 cup Pomi Chopped Tomatoes

  • 1/2 cup roasted tomatoes (optional)

  • 1 lb cooked lobster

  • 8 oz bucatini

  • chopped parsley for garnish

  • drizzle of olive oil

  • salt and pepper to taste

Heat a pan with a drizzle of olive oil, add your spices: garlic powder, red pepper flakes, lemon zest and shallots. Salt and pepper to taste. Let simmer for 1-2 minutes.

While that’s simmering, cook your pasta according to the package instructions in a separate pot.

Next add butter, lemon juice and calabrian chili oil. Add your Pomi Chopped Tomatoes and roasted tomatoes (optional). Let your sauce simmer for 4-5 minutes to let the flavors combine.

Add in your cooked lobster meat next and stir well. Add your cooked pasta with a dash of pasta water. Let the flavors and sauce with the pasta come together. Top with chopped parsley and serve!

Keep up with me on Instagram at @lindseyeatsla!

Calabrian Chili Tomato Lobster Pasta
Calabrian Chili Tomato Lobster Pasta

* This post is brought to you by Pomi Tomatoes.Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are my own.

5 Ingredient Habanero Prawns

5 Ingredient Habanero Prawns

FIVE ingredient game day habanero prawns! These are made with a simple marinade and so easy to whip up. Serve with lemon wedges and top with cilantro. Full recipe is below!

5 Ingredient Habanero Prawns


1 lb of prawns (regular shrimp works too) 
3 tablespoons El Yucateco Red Habanero Hot Sauce
1 tablespoon paprika
1 tablespoon chili flakes
1 juice of a lemon

In a bowl, mix your hot sauce, paprika, chili flakes, lemon juice and salt + pepper to taste. Place your prawns in the marinade for 15-20 minutes.

Heat a skillet with vegetable oil until burning hot on medium high heat. Next, place on your prawns and cook 2-3 minutes on each side. Remove and serve with lemon wedges! 

Keep up with me on Instagram at @lindseyeatsla!

5 Ingredient Habanero Prawns

Coconut Shrimp with Avocado Hot Sauce

Coconut Shrimp With Avocado Hot Sauce

My two favorite things in one: Avocado and Shrimp - both elevated with a avocado hot sauce and the shrimp fried with coconut flakes + panko. This is the PERFECT appetizer for any party (or eat a whole tray just for yourself for dinner like I did. The acidy of the avocado hot sauce pairs perfectly with the crunchy shrimp. 

The avocado hot sauce is made with a mix of charred jalapeños, California Avocados, cilantro + vinegar. (full recipe below!) 

Coconut Shrimp With Avocado Hot Sauce

Coconut Shrimp with Avocado Hot Sauce


  • 1 lb shrimp peeled and deveined
  • 1 cup panko bread crumbs
  • 1 cup coconut flakes
  • 2-3 eggs
  • 1 T paprika
  • 1 T garlic powder
  • 1 cup vegetable oil or peanut oil
  • Salt and pepper to taste

Avocado Hot Sauce

  • 2 garlic cloves
  • 2 1⁄2 California Avocados
  • 1 bunch of cilantro
  • 3 Blistered/Roasted Jalapeños
  • 1 lime
  • 2/3rds cup vinegar
  • 4 T olive oil
  • 2 T water
  • Salt and pepper to taste


Start off by making your avocado hot sauce by blistering your jalapeños in either the oven under the broiler or in a dry skillet. Once charred, place in a blender or food processor with cilantro, garlic cloves, avocado, lime juice, vinegar, olive oil, water and salt and pepper. Pulse and blend until a vibrant light green hot sauce forms. Set aside.

Take your shrimp and dry with a paper towel. Mix your shrimp with paprika, garlic powder, salt and pepper with a drizzle of olive oil.

Set up your frying station by mixing both coconut flakes and panko bread crumbs in a bowl with salt and pepper. Next, beat 2-3 eggs for dredging.

Heat a deep skillet with your oil and let it get really hot - about 15-20 minutes. Start to dredge your shrimp in the beaten eggs and then the panko/coconut mixture, shake off the excess. Fry for about 3-5 minutes until the coating is crispy and shrimp is cooked through. Set aside and serve with your avocado hot sauce.

Coconut Shrimp With Avocado Hot Sauce

This blog post is sponsored by California Avocados. Thank you for supporting the sponsors that allow @lindseyeatsla to continue making delicious recipes! 


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

Sesame Oil Shrimp Rolls

Sesame Oil Shrimp Rolls

On a (see)food diet with these sesame oil shrimp rolls! Made with lemon, pickles, mayo, celery, garlic pepper and sesame oil from Mountain Rose Herbs + of course melted butter; on repeat this week because its so simple, easy and FAST full recipe below!

Sesame Oil Shrimp Rolls


  • 1 lb shrimp
  • 1⁄2 cup chopped celery
  • 1/3rd cup chopped pickles
  • 1⁄2 tsp horseradish
  • 1⁄2 tsp mountain rose herbs paprika
  • 1⁄2 tsp bay seasoning
  • 3 tsp mayo
  • 1-3 tsp mountain rose herbs sesame oil
  • 1 tsp mountain rose herbs garlic pepper
  • 1 lime
  • 1⁄2 tsp vinegar
  • salt and pepper to taste
  • melted butter to top and to toast buns
  • cilantro, lemon wedges, garlic pepper and bay seasoning for garnish/topping hot dog buns/Hawaiian rolls/hot dog Hawaiian rolls with a top slice


Heat a 1 quart pot with water until boiled . When the water starts to boil, add in your shrimp and boil for 2-3 minutes, until shrimp is cooked through and becomes a bright pink. Let your shrimp cool.

In the meantime, chop up (finely!) your celery and pickles and place in a bowl with horseradish, paprika, bay seasoning, salt and pepper, mayo, sesame oil, garlic pepper, lime and vinegar.

Once your shrimp is cooled, take a knife and chop into chunks. I like to keep my shrimp chunks on the bigger side, but you can also make them really finely minced as well. Stir the chopped shrimp with your shrimp mix and salt and pepper to taste.

Next, heat a pan and start to butter your rolls and toast on all sides of the bun. Once toasted, start to scoop in the shrimp mixture in the buns, topping with more melted butter, cilantro, garlic pepper and bay seasoning. Serve with lime wedges and enjoy!

Sesame Oil Shrimp Rolls

* This post is brought to you by Mountain Rose Herbs. Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are my own.

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

Villa Maria || The Perfect End Of Summer Dinner for Two


Kick back and unwind because it's still summertime and what better way to enjoy than with some delicious bubbly paired with a simple, yet tasty and elegant, dinner for 2 al fresco. I've teamed up with Villa Maria to show you how to pair their Bubbly Sauvignon Blanc with my Spicy, Peppery Peel n' Eat Shrimp that is sure to be special for your friend, family member, or loved one.


A little bit about this bubbly

This Bubbly Sauvignon Blanc is crisp, light and has so many different components including a burst of ripe melon and fresh lime aromas. The kick of bubbles on the finish just screams light summer + seafood dinner. Think shrimp, lobster rolls and hand-shucked oysters! The winemakers describe that the bubbles "enhance zingy fruit flavors capturing the essence of New Zealand Sauvignon Blanc." 

What pairs perfectly with a little Sauvignon Blanc? Spicy Pepper Peel n' Eat Shrimp!

The bubbly and light flavors of the wine work nicely with the fresh seafood and the peppery and spice kick from the shrimp! Pick up some unpeeled shrimp from your local store, use your household spices and get to cooking. Whip this up in no time, about 30 minutes and dinner is ready, thank me later. :) 


Time: 30-35 minutes Yield: 3-4 Servings

For the Marinade: 

  • 4-5 cloves of garlic
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1 pound shrimp - unpealed 
  • 1/2 tsp paprika
  • 1/2 tsp chile flakes
  • 1/2 tsp lemon zest
  • 1/2 lemon juice
  • 1/2 tsp olive oil
  • 1/2 tsp tumeric 


  • 1 clove of garlic
  • 1 tsp lemon
  • 2 tsp sriracha
  • 2 t mayo
  • 1/2 tsp seasame oil 


  • 1/2 cucumber
  • shredded manchego, I sliced this on my vegetable peeler
  • 2 cup of Arugula 
  • Lemon Juice 
  • Olive Oil 


  1. Make your marinade of, garlic, pepper, salt, paprika, chile flakes, lemon zest, lemon juice, olive oil and turmeric. Mix together with your shrimp and set aside in the fridge. Let marinaded for 15-1hr. 
  2. Prepare your salad! Dump your arugula in a bowl with some shredded manchego cheese and thinly sliced cucumbers with a bit of lemon juice and olive oil. 
  3. After preparing your salad, make your sauce of garlic, lemon, Sriracha and sesame oil. 
  4. After shrimp is marinaded, heat a pan (I used a cast iron) over medium high heat with some oil and let it get hot. Once hot, add on your shrimp 3-4 on each side until it becomes grilled and a bright orange color. Take off and cool. 
  5. Garnish with some cilantro and lemon juice. You can either place on a plate or over an ice bath, either hot or cold works! Dig in and enjoy! 

Make Dinner for 2 As Easy, Fast + Simple as Possible (Tips) 

  1. Mise En Place! Work as a team to get dinner ready at the table as quickly as possible. One of you works on the marinade while the other one starts + finishes the salad. You can split the time in half.  Also make sure you clean as you go. So after dinner is done, you just have to clean up the dishes you ate on! 
  2. Ambience: Make it romantic! Put on some relaxing music, light some candles, buy some fresh flowers. Make it look presentable and summery. If you have a patio or backyard, I suggest moving din out there and bringing out your best wine glasses. :) Another TIP! Bring your wine and shrimp to the beach and have a picnic while sipping on the bubbly and listening to the waves. 
  3. Buying groceries: Sometimes you can buy extra items past suggestion sizes + when you're cooking you can make extra for the next day. For example, for this leftover shrimp recipe, for the next day, you can chop it up and mince it with celery, onions, mayo and mustard and make a shrimp salad with greens. 
  4. Plating: For this recipe, make 1 large shrimp over ice and one salad bowl, bring out 2 larger white plates and you can both pick off from there! 
  5. Enjoy. :) + no phones! A dinner date with your loved or with your friend - get off your electronic devices and be in the moment pealing your shrimp, sipping on your wine and getting deep into conversation or something just as simple as talking about your day. A true way to unwind.  

Enter to win a trip for 2 to New Zealand with Villa Maria! 

Villa Maria is giving 1 lucky winner (and a guest!) the chance to win a round trip with airfare from the U.S to New Zealand as part of their Open Another World campaign. Enjoy 7 days and 6 nights between the North and South Islands in addition to visiting the Villa Maria Wine Estates. Hello, wine!!  

Entering is simple and you can sign up here! You better believe I am, fingers crossed. :) 

Summer doesn't have to end with Villa Maria's BubblySauvignon Blanc and with this Peel n' Eat Shrimp recipe, I am going to put this duo on repeat.