Healthy Shrimp and Poblano “Enchilada” Quinoa Bake

This healthy enchilada quinoa bake features shrimp, poblanos and loads of flavor. It’s a one-pan meal that is perfect for busy weeknights!

This Healthy Shrimp and Poblano "Enchilada" Quinoa Bake is the perfect healthy, one-dish meal!

Who’s ready for a delicious, healthy one-pan dinner?? Meeeeeee!! Let me tell you, I’m all about the quick-and-easy meals these days. By the end of a long workday, all my eight month pregnant body wants to do is kick my feet up, watch TV and get a healthy, tasty meal brought to me in my brand new Pottery Barn Kids recliner. And if anyone wants to deliver this Healthy Shrimp and Poblano “Enchilada” Quinoa Bake to our door on any night of the week, we certainly won’t be complaining 😉

While we’re still working on the whole me not having to cook a thing part, the hubs has been great at at least helping out with dinner prep for the last few weeks. He’s a master at the grill, so we’ve been making most of our protein that way and then supplementing with either an easy salad or some sort of veggie. But every once in a while we crave something just a little fancier, and this quinoa bake is just the answer!

I can’t remember how it came to me, but a few weeks ago I suddenly got the urge to make some sort of Mexican-themed dish pairing shrimp and poblano peppers. I thought about it for a while, and wavered between making ACTUAL enchiladas, nachos or tacos. But then I thought about how NOT to complicate my life and instead make something that was (a) healthy and that (b) I could easily throw together and just pop in the oven. With the extra pop of protein it provides, a quinoa bake seemed like the perfect way to get the flavor combinations I was craving while also having a filling, delicious meal on hand in the refrigerator to heat up at a moment’s notice.

A Healthy Shrimp and Poblano "Enchilada" Quinoa Bake is a great one-pan, weeknight meal.

To be fair, if you count cooking the quinoa and making the cashew cream, this may not be considered a “one-pan dinner.” But, let’s be real, you really should have some cooked quinoa on hand at all times (meal prep Sunday anyone?) and if you haven’t yet tried your hand at cashew cream you are truly missing out on life. I’ve basically started using it in every recipe where I’m craving a creamy sauce and it is soooooo good you don’t even miss the cream. (See these Healthier Chicken Pot Pie Pockets, this Healthy (Vegan) Green Bean Casserole and this Curry Gnocchi with White Lamb Bolognese, for example.)

So here’s the scoop on how to make this life-changing Healthy Shrimp and Poblano “Enchilada” Quinoa Bake: First, make sure you have some cooked quinoa and cashew cream on hand. I recommend cooking the quinoa using vegetable or chicken broth to add an extra punch of flavor, and I’ve included my go-to recipe for cashew cream below for your ease and convenience (save it, make it, memorize it!)

After that, it’s just a matter of tossing all the ingredients together in a bowl, transferring them to a baking dish, topping with some cheese and popping the whole thing in the oven! The greatest thing about this Healthy Shrimp and Poblano “Enchilada” Quinoa Bake? It’s ready to devour in just 15 minutes!! Now that’s the perfect dinner if I ever saw one.

Healthy Shrimp and Poblano "Enchilada" Quinoa Bake ready for the oven!

And, although the hubs and I EASILY polished off at least half of the bake in one sitting, I also love the fact that it reheats beautifully, which means this preggo mama can have a delicious, healthy, protein-packed meal or snack at a moment’s notice.

What do you think? Have I convinced you yet? I double dare you to give it a shot this week. And, as always, be sure to tag @caligirlcooking in any of your creations so I can share them all over social media! Xo

A heaping scoop of this Healthy Shrimp and Poblano "Enchilada" Quinoa Bake is the perfect filling lunch or dinner.

Healthy Shrimp and Poblano "Enchilada" Quinoa Bake
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

A healthier take on enchiladas featuring fresh shrimp and poblano peppers, a cashew cream sauce, cheese topping and plenty of flavor!

Course: Main Course
Cuisine: Mexican
Author: CaliGirl Cooking
Ingredients
For the quinoa:
  • 1 1/4 cup dry quinoa
  • 2 1/2 cups vegetable stock
For the cashew cream:
  • 1 cup cashews, soaked at least 4 hours or overnight
  • 1 teaspoon nutritional yeast
  • 1/4 teaspoon salt
  • 3/4 cup water
For the quinoa bake:
  • 2 poblano (or pascilla) peppers
  • 1/2 teaspoon each cumin, chili powder, garlic powder, cayenne and paprika
  • 1/4 teaspoon salt, plus more to taste
  • Dash of pepper, plus more to taste
  • 10 ounces peeled and deveined shrimp, tails removed and cut in half (if large)
  • 4 cloves garlic, minced
  • 1/2 of an onion, chopped
  • 1 cup cherry tomatoes, quartered
  • 1 1/2 cups shredded Jack cheese
  • Cilantro and avocado, for garnish
Instructions
  1. Soak cashews in water overnight at least one night before you plan to make the quinoa bake. The next morning, drain the cashews and add them to a blender with the rest of the cashew cream ingredients. Puree until a smooth cream forms and set aside.

  2. You can also prepare the quinoa one day (or more) in advance of making the dish. Simply add the quinoa and vegetable stock to a medium saucepan, bring to a boil, reduce and cook for 10-15 minutes, or until all of the liquid has been absorbed by the quinoa.

  3. Once you have the cashew cream and quinoa prepped, the rest of the meal will come together in a flash. Using a gas grill or stovetop, hold each pepper with a pair of metal tongs and place over a medium flame until the skin is nicely charred. Remove from heat and destem and chop into bite-size pieces once cool enough to touch. Set aside.

  4. In a small bowl, mix together the cumin, chili powder, garlic powder, cayenne, paprika, ¼ teaspoon salt and dash of pepper. 

  5. Preheat the oven to 400 degrees Fahrenheit and get out a 3-quart baking dish.

  6. In a large mixing bowl, toss the shrimp with the prepared seasoning blend, then add the cooked quinoa, charred peppers, garlic, onion and tomatoes. Finally, add the entire batch of cashew cream you prepared in advance. Stir to combine. 

  7. Transfer quinoa mixture to the 3-quart baking dish and top with shredded Jack cheese. Place in oven and bake for 15 minutes.

  8. Garnish with fresh cilantro and sliced avocado and enjoy!

Healthy Shrimp and Poblano "Enchilada" Quinoa Bake | CaliGirlCooking.com

Coctel de Camarones

This Coctel de Camarones is a healthy, refreshing appetizer full of tender, delicious shrimp, tomatoes and all your favorite Mexican condiments!

Coctel de Camarones | CaliGirlCooking.com

Hi, hello there! Man, does it feel good to be back home. After a marathon week of eating alllll of the delicious things in Hawaii followed immediately by a way-too-much fun bachelorette party in San Francisco, I’m digging in to all of my go-to healthy recipes, like this Coctel de Camarones!

That’s right, I’m taking full advantage of this week and a half I have at home before heading back up to Napa next week to clean up my act and eat as lean, clean and green as possible (all while maintaining that balance of course!) Seafood, veggies, broth-based soups and nutrient-packed salads have been my standbys this week and boy, do I feel the difference! I feel less bloated, have more energy, and am genuinely excited for my next meal when I have all of this delicious, healthy stuff waiting for me.

Coctel de Camarones | CaliGirlCooking.com

I am soooo excited to share this Coctel de Camarones recipe with you for many reasons. First of all, I’ve been obsessed with Coctel de Camarones ever since I first tasted it at the Rubicon (now Inglenook) Harvest Party the first year I worked at the world-famous winery. What was this delicious dish that basically encompassed all of the best flavors of ceviche, shrimp cocktail and Bloody Mary’s??

After a quick interrogation of the caterer, I learned that the secret to this amazing appetizer called Coctel de Camarones was not just the typical ingredients you find in salsas, guacamole and ceviche (cilantro, jalapeno, onion, and the like) but a sauce made up primarily of Clamato. Say what?

You see, this gal won’t usually come within 10 feet of a Bloody Mary, or anything involving tomato juice, for that matter. But this, this was insane! You could tell there was just something about the whole “do” that wasn’t your average tomato juice.

I spent some time trying to track down a similar recipe shortly after the Harvest Party, but to no avail. I just couldn’t find a Coctel de Camarones recipe that encompassed all of the delicious ingredients that had been in that caterer’s version. I quickly forgot about it and went along making my typical Mexican food go-tos, like this Shrimp Ceviche with Papaya, this Mango Salsa and this Kimchi Bacon Guacamole.

Coctel de Camarones | CaliGirlCooking.com

Fast forward to planning the FEED Supper I hosted last month, and my old, fond memories of Coctel de Camarones resurfaced. I just HAD to make a version to serve my guests as they arrived. There was no other appetizer that would make the cut. I needed to find (or at least try to create) a version of this recipe.

I turned to Pinterest (of which my obsession has steadily grown since that fated Harvest Party, and therefore my library of pins) to see what I might be able to find. Let me tell you, it wasn’t easy! But, after much searching and deliberation, I came across this recipe. Bingo!

Using the small amount of information I’d gathered from the caterer, I modified this recipe slightly by using Clamato instead of V8 (there is a difference, trust me!) and, to add a little more depth of flavor, I roasted the whole tomatoes before chopping them up and throwing them in.

Coctel de Camarones | CaliGirlCooking.com

Let’s just say my Coctel de Camarones was more than a hit, it was a grand slam! The entire bowl (I had doubled the recipe for this event) disappeared before my eyes, and guests were coming up to me saying that this was the best thing they’d ever tasted.

Now, I know that I’ve been preaching the healthy, whole foods in this post, but you really must not skip serving a hefty side of tortilla chips with this recipe. It’s a must. They are the perfect vehicle for scooping massive amounts of Coctel de Camarones directly into your mouth, because who wants to bother using a spoon when you’ve got something this delicious to inhale? There are plenty of healthier versions of tortilla chips out there, or you can even make your own!

Basically, there are no excuses as to why you should not be making this ASAP. Plus, this recipe gets even better with a day or two to let all of the flavors come together in the refrigerator. Looking to mix up your holiday appetizers this year? Coctel de Camarones would be the perfect make-ahead dish (and no doubt you will not have to worry about any leftovers.)

Whether you decide to make Coctel de Camarones for the holidays, a healthy football Sunday snack, or even for a weeknight dinner, you will not be disappointed. Now, excuse me, I’ve got to go plow through the leftovers I have marinating in the refrigerator right now…

Coctel de Camarones | CaliGirlCooking.com

Coctel de Camarones
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

A healthy, refreshing appetizer full of tender, delicious shrimp, tomatoes and all your favorite Mexican condiments!

Course: Appetizer
Cuisine: Mexican
Author: CaliGirl Cooking
Ingredients
  • 2 tomatoes
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pound raw shrimp peeled, deveined and tails removed
  • 1 1/2 cups Clamato
  • 1/4 cup ketchup
  • 1/4 cup lime juice
  • 1 teaspoon Tapatio
  • 1/2 cup chopped white onion
  • 1/2 cup chopped cilantro
  • 1 jalapeno, minced
  • 1 teaspoon salt
  • 1 avocado, diced
Instructions
  1. Preheat oven to 450 degrees Fahrenheit. Cut tomatoes in half horizontally and place in a well-oiled baking dish. Drizzle olive oil over top of tomatoes and season with salt and pepper. Place in oven and roast for 20 minutes. Remove and set aside to cool once done. Once tomatoes are cool enough to handle, roughly chop into bite-size pieces.

  2. Place a large saucepan filled with generously salted water over high heat. Bring to a boil, then add shrimp. Boil shrimp for two minutes, then remove to an ice bath. Let sit in ice bath for three minutes, then drain. 

  3. Chop up shrimp into small pieces and add to a large mixing bowl with roasted tomatoes, Clamato, ketchup, lime juice, Tapatio, onion, cilantro, jalapeno and salt. Add avocado right before serving.

Recipe Notes

This dish can be prepared up to two days in advance. Simply wait to add the avocado until right before you’re ready to serve.

Coctel de Camarones | CaliGirlCooking.com

 

Did someone say lycopene?

Spicy Coconut Corn Shrimp Cocktail

This Spicy Coconut Corn Shrimp Cocktail is a fancied up version of the classic with a spicy coconut corn dipping sauce. It’s the perfect summertime appetizer for entertaining!

Spicy Coconut Corn Shrimp Cocktail | CaliGirl Cooking

I’m one-upping the classic shrimp cocktail and giving it a summertime spin. Shrimp cocktail has long been a classic holiday or “celebration” food in our household. We bust it out for any occasion when the whole family is gathering together and catching up around a big table of hors d’eouvres, undoubtedly spoiling our carefully prepared dinner (don’t worry, we eat it anyways.) I love shrimp cocktail because it is a delicious, HEALTHY appetizer that you don’t have to worry about eating more than your fair share of. It’s also incredibly easy to prepare, if you should so choose. Pick up some cocktail sauce and pre-cooked shrimp from the grocery store and throw it on a lovely serving platter and you have a classy app that no one will judge you for not being homemade.

But of course, me being me, I had to fancy the dish up a bit and put my own spin on it. And since we’re kicking off summer next week, it’s only appropriate that I give it a warm-weather spin. So here’s what we do to make this incredibly tasty Spicy Coconut Corn Shrimp Cocktail: we marinate uncooked shrimp in a delicious olive oil-garlic-fresh dill concoction, pop it in the oven to cook, and then whip up our spicy coconut corn dipping sauce. Double win: This recipe boasts wayyyy more Spicy Coconut Corn “dipping sauce” than you’ll actually need, so we conveniently rename the leftovers “gazpacho” and have tomorrow’s lunch all figured out already. How’s that sound?

Spicy Coconut Corn Shrimp Cocktail | CaliGirl Cooking

This is another recipe that is going to be a great, healthy option for us in the days leading up to our wedding. In these busy times, it’s more important than ever for us to make sure our health is on point and we’re getting in as many nutrients as possible. Plus, we need to leave room for all of the not-so-healthy party foods we’ll be consuming at all of the events we have leading up to our big day (did I mention that we have THREE weddings to attend before our own in just 45 short days?)

It’s times like these when remembering and finding that balance is so gosh darn important. I fully plan on enjoying myself to the fullest at all of these weddings, because I know that I will make up for it and focus more on healthy, whole foods during the week. Plus, I’m sure I’m not the only one that finds that the more you deprive yourself and say you “can’t” have something, the more you crave it and are likely to go overboard once you give in. Let yourself indulge, don’t feel guilty about it, and get yourself back on track the next day. It’s that easy folks! No rocket science needed here, just a healthy dose of body positivity.

I imagine that this Spicy Coconut Corn Shrimp Cocktail will be a regular contribution for us any time we’re tasked with bringing some sort of food to a party or get-together. It’s a healthy crowd-pleaser that everyone will enjoy, and it really doesn’t take much time to throw together. The longest part of the process is marinating the shrimp, which if you plan in advance is really easy to get together and throw into the refrigerator.

Spicy Coconut Corn Shrimp Cocktail | CaliGirl Cooking

I love that this is a classic dish with JUST the right amount of spin. The perfect combination of sweet corn, creamy coconut and a slight spice from the jalapeno paired with the dill-marinated shrimp will really get your taste buds jumping. You’ll want to hit that Spicy Coconut Corn Shrimp Cocktail platter again, and again, and again and, you know what? You don’t even need to feel guilty about it.

Spicy Coconut Corn Shrimp Cocktail
Prep Time
15 mins
Cook Time
8 mins
Marinating time
30 mins
Total Time
53 mins
 

Shrimp cocktail is dressed up with a spicy coconut corn dipping sauce, making it the perfect summertime appetizer for entertaining!

Course: Appetizer
Keyword: appetizer, corn, healthy, hors d'oeuvres, seafood, shrimp
Servings: 8 people
Calories: 170 kcal
Author: CaliGirl Cooking
Ingredients
For the marinated shrimp:
  • 1 pound raw shrimp, peeled and deveined
  • 3 tablespoons olive oil
  • Juice of 1/2 of a lime
  • 2 garlic cloves, minced
  • 1 heaping tablespoon fresh dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
For the Spicy Coconut Corn Cocktail Sauce:
  • 1 tablespoon butter
  • 3 ears of corn, kernels cut off the cob
  • 1/4 of a white onion, diced
  • 1 jalapeno, seeded and minced
  • 1 cup coconut milk
  • Juice of 1/2 a lime
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. First, marinate the shrimp. Combine all ingredients for the shrimp in a gallon-size resealable plastic bag. Shake to combine and place in refrigerator for at least 30 minutes.

  2. While the shrimp is marinating, prepare the Spicy Coconut Corn Cocktail Sauce. In a medium sauté pan over medium-high heat, melt 1 tablespoon butter. Once butter is melted, add corn and onion and sauté until soft and beginning to brown. Remove from heat.

  3. Combine sautéed corn & onion, jalapeno, coconut milk, salt & pepper in a blender and blend until pureed. Transfer to a covered bowl and place in refrigerator to cool.

  4. After the shrimp has been marinating for at least 30 minutes, remove from refrigerator. Preheat oven to 400 degrees Fahrenheit and line a jelly roll pan with aluminum foil. Pour shrimp out of bag onto pan and bake in 400 degree oven for 6-8 minutes, or until cooked through. Remove shrimp from oven and let cool (it’s okay to put them in the refrigerator as well to expedite the process.)

  5. Once both shrimp and Spicy Coconut Corn Cocktail Sauce are sufficiently chilled, remove from refrigerator and place on a platter to serve.

Recipe Notes

Wine Pairing Note: This dish just screams for a lightly oaked Chardonnay. Seafood such as shrimp is a classic pairing for the varietal, and the creamy coconut soup pairs just as well, while the slightly lower alcohol content (as opposed to a red wine) doesn’t exacerbate the spice too much.

 

Spicy Coconut Corn Shrimp Cocktail | CaliGirl Cooking

It’s a new kind of cocktail.

If you liked this recipe, you might also like these:

Mango Shrimp Salad with Champagne Vinaigrette

A refreshing, wine-friendly Mango Shrimp Salad tossed in a champagne vinaigrette, perfect for an easy spring or summer dinner.Mango Shrimp Salad with Champagne Vinaigrette | CaliGirl Cooking

Taste memory. It’s a thing, I swear. I’m sure you’ve experienced it before. One taste of a particular dish and it brings you right back to a certain place and time. It’s like scent or song memory. You smell a fresh pumpkin pie and are suddenly taken back to your grandparents’ kitchen over the holidays, or you hear that Boyz II Men slow jam that brings you back to your first junior high school dance. It’s funny how these things have such an impact on us, and can affect us so deeply no matter how many years down the road that memory is reignited. Taste is no exception.

Being a foodie, I have pretty acute taste memory. If I taste something unforgettable, you bet I’m going to remember where I was and what I was doing when I tasted it. This Mango Shrimp Salad with Champagne Vinaigrette is a case in point. About 6 years ago, when I was in the transition of moving back to the mainland from Hawaii and doing a bit of a 180 on my chosen career path, my dad and I decided to take a father-daughter trip to France. I was earnestly studying for my sommelier exam and we decided to take advantage of the opportunity to immerse myself in one of the most historic wine-producing countries in the world.

The trip was amazing. My dad hired a British driver to take us around to some of the best wine-producing regions, and we got to experience not only the “big name” wineries but also the smaller tasting rooms (literally, tasting in the basement of one winemaker’s house or sitting in the backyard of another’s with a few bottles of wine and a single, delicious wheel of soft, pungent cheese.)

Probably the most memorable area we visited was Pouilly-Fuisse. We stayed at the cutest little bed-and-breakfast, La Bergerie de Fuisse, where the “house chickens” literally laid the eggs we would enjoy for breakfast on that very morning. The owner was the most genuine hostess and we have been trying to plot a trip back to see her ever since we left.

Just outside of Pouilly-Fuisse was a small town called Salutre. This small town did not have much, but it did have one restaurant, high on a hilltop, that we made the short drive to for dinner. This here “only restaurant in Salutre” is where we enjoyed one of THE best salads we had ever had. I know, who gets excited about salad? But that’s what makes this so special. It is a salad. And it is unforgettable. The simplicity of this Mango Shrimp Salad with Champagne Vinaigrette is astounding for how good it tastes.

Mango Shrimp Salad with Champagne Vinaigrette | CaliGirl Cooking

On a bed of mixed greens we have some deliciously seasoned shrimp, fresh sliced mango and toasted macadamia nuts (among just a few other things), all lightly tossed in a light champagne vinaigrette. That’s it! Pretty simple, right?

This Mango Shrimp Salad is the epitome of how JUST enough of the right flavors can make something truly amazing. The dish is light and tropical from the mango and macadamia nuts, yet the champagne vinaigrette gives it a refreshing richness that lends it well to white wine, and especially Chardonnay, which is the only grape approved for the Pouilly-Fuisse appellation. It’s light enough to be served as an appetizer, but also perfectly suitable as a meal. I’m immediately drawn to the thought of it being served as an easy, spring or summer-time dinner served with a crunchy French baguette and some stinky cheese. Or maybe I’m really just envisioning myself back in Pouilly-Fuisse? I certainly wouldn’t object.

Mango Shrimp Salad with Champagne Vinaigrette | CaliGirl Cooking

Mango Shrimp Salad with Champagne Vinaigrette
A light and refreshing yet filling salad inspired by French wine country living.
Ingredients
For the shrimp:
  • 24 medium shrimp peeled and deveined
  • Salt & pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Juice of ¼ of a lemon
  • 2 tablespoons olive oil
For the champagne vinaigrette:
  • ½ cup olive oil
  • ¼ cup champagne vinegar or white balsamic vinegar would work too
  • ½ teaspoon dried oregano
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
For the salad:
  • 8-10 cups mixed greens such as arugula, Romaine, chard, mizuna, radicchio & spinach
  • 4 mangoes peeled and sliced
  • 1 cup raw macadamia nuts toasted
  • 1 cup cherry tomatoes halved
  • ¼ cup fresh chives chopped
  • Microgreens to garnish
Instructions
To make the shrimp:
  1. Season shrimp with salt, pepper, garlic powder, oregano, and lemon juice.
  2. In a medium sauté pan over medium-high heat, add two tablespoons of olive oil. Once oil is warm, add shrimp and cook until done, about minutes each side.
  3. Remove shrimp from heat and set aside to cool. Once shrimp has cooled slightly, place in refrigerator to finish cooling to serve on the salad.
To make the champagne vinaigrette:
  1. Combine all vinaigrette ingredients in a Mason jar. Shake to combine.
To make the salad:
  1. In a large mixing bowl, toss mixed greens with prepared vinaigrette. Divide greens up amongst four salad bowls. Top with mango, tomatoes, macadamia nuts, chives, shrimp and microgreens.
  2. Serve immediately.
Recipe Notes

Wine Pairing Notes: Naturally, this dish lends well to a more acidic, earthy Chardonnay such as those from Pouilly-Fuisse. It would also pair fabulously with sparkling wine or a heavier, California Sauvignon Blanc.

 

Mango Shrimp Salad with Champagne Vinaigrette | CaliGirl Cooking

Please take me back!

The Most Incredible Loaded Greek Skillet

This Loaded Greek Skillet is a crowd-pleasing meal for any night of the week, packed with marinated shrimp, potatoes and other Mediterranean flavors.

Greek Skillet | CaliGirl Cooking

This is one of those recipes. One of those recipes that turns out even better than you expect it to. Yes, I am proud and yes, I can’t wait to share it with you. I sincerely hope you find as much joy in this Greek Skillet as I do.

But before we get there…Did everyone have a fantastic weekend? Ours was full of some relaxing, some time with friends, and (per usual on our weekends home) lots of blog work. I’m sure my friends probably aren’t that thrilled that I have to “work” every time we’re home for a weekend but, I hate to say it (or love to say it?), this doesn’t really feel like work to me! I love being able to take my scatter-brained ideas, bring them to life, and share them with all of you! It’s frightening yet exhilarating all at the same time.

But I’m really not at all worried to share this recipe with you. I’m pretty positive you’re going to L-O-V-E it. Not only is this Loaded Greek Skillet incredibly tasty, it’s also perfectly acceptable for breakfast, lunch or dinner. Does it get better than that? Oh wait, it does. This dish has the word “healthy” written all over it. We’re talking loads of veggies, natural starches, and lean protein. So filling, so delicious…Are we feeling this Greek Skillet trend yet?

Greek Skillet | CaliGirl Cooking

If you’re not convinced, will you become so if I tell you that this is a one-pot meal? Yes, friends, if you don’t already have one, hurry on over to Amazon and order yourself a cast iron skillet, because that is ALL you are going to need for this delicious dish [*affiliate link].

So here’s what we do: we start by marinating shrimp in some lemony-garlicky goodness. Next, we toss our potatoes, some shallots, some herbs and spices into our cast iron skillet and get ‘em to roasting. Once we’ve gotten the tater mixture good and going, we add in some bell peppers and the lovely marinated shrimp, followed by some crumbled feta (if you haven’t tried it yet, broiled/roasted feta is the way to go folks → trust.)

Greek Skillet | CaliGirl Cooking

Greek Skillet | CaliGirl Cooking

Greek Skillet | CaliGirl Cooking

After we get these items roasted and toasted, we pull our Greek Skillet out of the oven and garnish with just a few more touches – fresh cherry tomatoes and sliced cucumber…yes, I’m salivating just thinking about it.

Greek Skillet | CaliGirl Cooking

And that’s it!! Easy peasy, right? Told ya so. Now, don’t get intimidated by the length of the ingredient list. Most of this is stuff you’ll have on hand, and if not it’s all VERY easy to find at any grocery store. I promise! This Loaded Greek Skillet is so easy to make that the shopping list should not intimidate you at all. Print out the recipe, take it with you to the store right now, and make this for dinner (or breakfast, or lunch). You absolutely will not be sorry!

And, before I leave you with the recipe, I feel obligated to throw in one side note: You may be looking at this Greek Skillet recipe and saying “Wait, don’t ALL Greek-inspired dishes contain olives? Where they at?” Well folks, let me tell you a little something about myself…I absolutely DESPISE olives.  I know, I know, you’re probably thinking “How can a food blogger HATE a certain food?” Yes, it does happen, and yes, I’m sorry, but I just can’t bring myself to like those little slimy blobs. Please forgive me, but they are really the ONLY food I can’t stand/won’t even touch with a ten-foot pole. That being said, if you are an olive lover (God bless you), please feel free to add whatever olives strike your fancy to this dish. I won’t judge, I promise, just be sure you fully disclose the ingredients you’ve used before inviting me to try some of your own version of the Greek Skillet. Capiche?

Okay, now that we’ve taken care of that elephant in the room, I leave you with the recipe. Give it a shot, do your thang, and let me know how it goes! I always love to see your CaliGirl Cooking recipe successes!

Greek Skillet | CaliGirl Cooking

Loaded Greek Skillet
A delicious, refreshing one-pot meal with the healthiest Greek ingredients.
Ingredients
For the marinated shrimp:
  • 1 pound raw shrimp peeled and deveined
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • Juice of 1 medium lemon
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried dill
For the rest of the skillet:
  • 2 medium baking potatoes diced
  • 2 ½ tablespoons olive oil separated
  • ½ teaspoon salt separated
  • ¼ teaspoon pepper
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried dill
  • 1 large shallot diced
  • 1 small red bell pepper diced
  • 1 small yellow bell pepper diced
  • 1 cup crumbled feta
For the toppings:
  • ¾ cup cherry tomatoes halved
  • 1 Persian cucumber diced
To serve:
  • Pita bread optional
Instructions
  1. First, marinate the shrimp. In a gallon-size resealable bag, combine all of the shrimp marinade ingredients. Place in refrigerator to marinate for about an hour.
  2. As shrimp is finishing up marinating, preheat oven to 425 degrees Fahrenheit. Season cast iron skillet with 1 tablespoon olive oil and ¼ teaspoon salt.
  3. In a medium bowl, toss potatoes with 1 ½ tablespoons olive oil. ¼ teaspoon salt, ¼ teaspoon pepper, oregano, dill and shallot. Pour into seasoned cast iron skillet.
  4. Place skillet in preheated oven and cook for 10 minutes.
  5. After 10 minutes, add peppers and shrimp. Cook for another 10 minutes.
  6. Finally, add crumbled feta and cook for another 5 minutes. After 5 minutes, turn the oven to a Hi broil and broil for an additional 3 minutes, or until feta is golden. Remove from oven.
  7. Once skillet has cooled slightly, add tomatoes and cucumber. Serve with torn pita bread, if desired.

 

Greek Skillet | CaliGirl Cooking

Oh hallo.