Honey Garlic Shrimp

Dinner · Seafood Mains

Honey Garlic Shrimp

Shrimp with a honey-soy glaze, fresh garlic, and ginger. Reserve clean sauce before marinating, then cook quickly and serve with rice and vegetables.
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Prep
10 minutes
Cook
10 minutes
Marinating
15 minutes
Total
35 minutes
Serves
4 people

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About this recipe.

Shrimp with a honey-soy glaze, fresh garlic, and ginger. Reserve clean sauce before marinating, then cook quickly and serve with rice and vegetables.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • ⅓ Cup Honey
  • ¼ Cup Soy Sauce (Reduced Sodium is preferred.)
  • 2 Cloves Garlic (Minced)
  • 1 tsp Ginger (fresh, minced; optional)
  • 1 Lb Raw shrimp ( Large Peeled & Deveined)
  • 2 tsp Olive Oil

Optional garnish

  • 2 Scallions (thinly sliced)

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Reserve Clean Sauce First

Divide the honey-soy mixture before adding the shrimp. Use one half for a brief refrigerated marinade and keep the other half clean for the pan sauce.

Adapted from Sally’s Baking.

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The cooking plan

How to make Honey Garlic Shrimp.

  1. Whisk the honey, soy sauce, garlic, and ginger if using in a bowl. Pour half into a separate clean bowl and set aside for cooking. Keep that portion away from raw shrimp and used utensils.

  2. Toss the raw shrimp with the other half of the sauce. Cover and refrigerate for 15 minutes. Lift the shrimp out, letting excess marinade drain, and discard the marinade that touched the raw shrimp.

  3. Heat the olive oil in a wide skillet over medium-high heat. Add the shrimp in one layer and cook for about 1 minute, then turn. Pour in the reserved clean sauce and simmer for another 1 to 3 minutes, until the shrimp are firm, pearly, and opaque throughout. Stir gently and lower the heat if the honey begins to scorch.

  4. If the shrimp are done before the sauce thickens, move them to a clean plate and simmer the sauce briefly until lightly syrupy. Return the shrimp just to coat. Serve immediately with optional scallions, cooked rice, and vegetables.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Honey Garlic Shrimp

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Shrimp with a honey-soy glaze, fresh garlic, and ginger. Reserve clean sauce before marinating, then cook quickly and serve with rice and vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Marinating 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    ⅓ Cup Honey
  • ¼ Cup Soy Sauce Reduced Sodium is preferred.
  • 2 Cloves Garlic Minced
  •  
    1 tsp Ginger fresh, minced; optional
  •  
    1 Lb Raw shrimp Large Peeled & Deveined
  • 2 tsp Olive Oil
Optional garnish
  • 2 Scallions thinly sliced

Equipment

Large skillet
Two mixing bowls
Wire whisk
Tongs
Knife and cutting board
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Whisk the honey, soy sauce, garlic, and ginger if using in a bowl. Pour half into a separate clean bowl and set aside for cooking. Keep that portion away from raw shrimp and used utensils.
  2. Toss the raw shrimp with the other half of the sauce. Cover and refrigerate for 15 minutes. Lift the shrimp out, letting excess marinade drain, and discard the marinade that touched the raw shrimp.
  3. Heat the olive oil in a wide skillet over medium-high heat. Add the shrimp in one layer and cook for about 1 minute, then turn. Pour in the reserved clean sauce and simmer for another 1 to 3 minutes, until the shrimp are firm, pearly, and opaque throughout. Stir gently and lower the heat if the honey begins to scorch.
  4. If the shrimp are done before the sauce thickens, move them to a clean plate and simmer the sauce briefly until lightly syrupy. Return the shrimp just to coat. Serve immediately with optional scallions, cooked rice, and vegetables.

Notes

The listed 35 minutes includes a 15-minute refrigerated marinade. Start rice or other sides separately so they are ready when the shrimp finish. Do not pour the used raw-shrimp marinade over the cooked dish.
Refrigerate leftovers promptly and reheat thoroughly to 165°F.
Adapted from Sally’s Baking, with rewritten cooking directions and a specified short marinade.

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Garlic Butter Shrimp Scampi

Dinner · Seafood Mains

Garlic Butter Shrimp Scampi

Shrimp in a garlic-butter sauce with lemon, parsley, and a splash of white wine. Serve with pasta, rice, or bread.
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Prep
10 minutes
Cook
10 minutes
Total
20 minutes
Serves
4 people

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About this recipe.

Shrimp in a garlic-butter sauce with lemon, parsley, and a splash of white wine. Serve with pasta, rice, or bread.

Garlic Butter Shrimp Scampi

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 tbsp Olive Oil
  • 4 tbsp Unsalted Butter (divided)
  • 5 cloves Garlic (large, minced)
  • 1¼ lbs. Shrimp Prawns (raw, large, peeled and deveined, tails removed)
  • 1 pinch Salt (To Taste)
  • 1 Pinch Black Pepper (To Taste)
  • ¼ Cup White Wine (Or Chicken Broth)
  • 1/2 tsp Crushed Red Pepper Flakes (optional, or to taste)
  • 2 tbsp Lemon Juice
  • ¼ Cup Parsley (fresh, chopped)

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Have Dinner Ready to Serve

Start your pasta or rice first. The shrimp cook quickly, and the butter-lemon sauce is best served as soon as it comes together.

Adapted from Cafe Delites.

Or serve with homemade French-style bread to soak up the sauce.

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The cooking plan

How to make Garlic Butter Shrimp Scampi.

  1. Pat the raw shrimp dry and season lightly with salt and pepper. Have the remaining ingredients ready before heating the pan.

  2. Heat the olive oil and 2 tablespoons butter in a wide skillet over medium heat. Add the garlic and stir for about 30 seconds, until fragrant without browning. Add the shrimp in one layer and cook for 1 to 2 minutes per side, until beginning to turn opaque.

  3. Take the pan briefly off the heat to add the wine or broth and optional red pepper flakes. Return to the heat and simmer for 1 to 2 minutes, until the liquid reduces slightly and the shrimp are firm, pearly, and opaque throughout. If the shrimp finish before the sauce, move them to a clean plate while the liquid reduces.

  4. Remove the skillet from the heat. Stir in the remaining 2 tablespoons butter, lemon juice, and parsley, returning any shrimp to the sauce. Taste and adjust the seasoning. Serve immediately with your chosen accompaniment.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Garlic Butter Shrimp Scampi

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Shrimp in a garlic-butter sauce with lemon, parsley, and a splash of white wine. Serve with pasta, rice, or bread.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Appetizer, Dinner
Cuisine: Italian American
Ingredients Equipment Instructions Notes

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Ingredients
  

  • 2 tbsp Olive Oil
  • 4 tbsp Unsalted Butter divided
  • 5 cloves Garlic large, minced
  •  
    1¼ lbs. Shrimp Prawns raw, large, peeled and deveined, tails removed
  • 1 pinch Salt To Taste
  • 1 Pinch Black Pepper To Taste
  • ¼ Cup White Wine Or Chicken Broth
  • ½ tsp Crushed Red Pepper Flakes optional, or to taste
  • 2 tbsp Lemon Juice
  • ¼ Cup Parsley fresh, chopped

Equipment

Large skillet
Knife and cutting board
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Pat the raw shrimp dry and season lightly with salt and pepper. Have the remaining ingredients ready before heating the pan.
  2. Heat the olive oil and 2 tablespoons butter in a wide skillet over medium heat. Add the garlic and stir for about 30 seconds, until fragrant without browning. Add the shrimp in one layer and cook for 1 to 2 minutes per side, until beginning to turn opaque.
  3. Take the pan briefly off the heat to add the wine or broth and optional red pepper flakes. Return to the heat and simmer for 1 to 2 minutes, until the liquid reduces slightly and the shrimp are firm, pearly, and opaque throughout. If the shrimp finish before the sauce, move them to a clean plate while the liquid reduces.
  4. Remove the skillet from the heat. Stir in the remaining 2 tablespoons butter, lemon juice, and parsley, returning any shrimp to the sauce. Taste and adjust the seasoning. Serve immediately with your chosen accompaniment.

Notes

The timing starts with peeled, deveined shrimp. Cook pasta or rice separately so it is ready when the shrimp finish; these accompaniments are not included in the ingredient amounts. Broth can replace wine.
Shrimp cook quickly. Remove them as soon as they are opaque and firm rather than leaving them in the pan while reducing a thin sauce. Refrigerate leftovers promptly and reheat thoroughly to 165°F.
Adapted from Cafe Delites, with clarified garlic units and rewritten cooking cues.

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Spanish Chorizo and Kidney Bean Stew

Soup

Spanish Chorizo and Kidney Bean Stew

A simple stew of ready-to-eat Spanish chorizo, canned kidney beans, peppers and carrot in a tomato broth. Parsley and a little cider vinegar brighten the finish.
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Prep
15 minutes
Cook
30 minutes
Total
45 minutes
Serves
6 small bowls

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About this recipe.

A simple stew of ready-to-eat Spanish chorizo, canned kidney beans, peppers and carrot in a tomato broth. Parsley and a little cider vinegar brighten the finish.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 tbsp Canola oil
  • 1 Yellow Onion (chopped)
  • 1/2 med Red Bell Pepper (chopped)
  • 1/2 med Green bell pepper (chopped)
  • 5 cloves Garlic (minced)
  • 1 medium Carrot (peeled, cut into ¼-inch dice)
  • 1/2 lb Cured Spanish chorizo (fully cured, ready-to-eat Spanish chorizo; check label)
  • 1 15–16 oz can Red kidney beans (fully cooked canned beans, drained and rinsed)
  • 1/2 cup Tomato sauce
  • 2½ cups low-sodium chicken broth
  • 2 tsp Oregano (dried)
  • 1/2 tsp Black pepper (ground)
  • Salt (to taste, only if needed)
  • 1/2 tsp Saffron (threads)
  • 1 tsp Apple cider vinegar
  • 1/2 cup Parsley (roughly chopped)

Choose cured Spanish chorizo

Use a ready-to-eat cured sausage and check the package. Fresh raw chorizo needs different cooking, so it is not a direct substitute in this method.

Canned beans keep it straightforward

Drain and rinse fully cooked canned kidney beans before adding them. Small carrot pieces soften evenly, and a measured amount of broth gives the stew a clear starting consistency.

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The cooking plan

How to make Spanish Chorizo and Kidney Bean Stew.

  1. Chop the onion and peppers, cut the carrot into small ¼-inch dice and mince the garlic. Remove the chorizo casing if needed and slice or dice it. Drain and rinse the canned beans.

  2. Heat the canola oil in a large pot over medium heat. Add the onion, peppers and carrot; cook for 6–8 minutes, stirring, until beginning to soften. Add the garlic and stir for 30 seconds without browning.

  3. Stir in the ready-to-eat chorizo and cook for 2 minutes. Add the tomato sauce, chicken broth, oregano, black pepper and saffron. Bring to a gentle simmer.

  4. Simmer for about 10 minutes, then add the drained canned kidney beans and simmer for another 5–10 minutes, until the carrot is tender and the stew is hot throughout. Add a little water if it thickens more than you like.

  5. Stir in the vinegar and parsley. Taste before adding salt because the chorizo and broth may provide enough. Serve hot; crusty bread is an optional accompaniment and is not included in the quantities.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Spanish Chorizo and Kidney Bean Stew

No ratings yet
A simple stew of ready-to-eat Spanish chorizo, canned kidney beans, peppers and carrot in a tomato broth. Parsley and a little cider vinegar brighten the finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 small bowls
Course: Soup
Ingredients Equipment Instructions Nutrition Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 tbsp Canola oil
  • 1 Yellow Onion chopped
  • ½ med Red Bell Pepper chopped
  • ½ med Green bell pepper chopped
  • 5 cloves Garlic minced
  • 1 medium Carrots peeled, cut into ¼-inch dice
  •  
    ½ lb Cured Spanish chorizo fully cured, ready-to-eat Spanish chorizo; check label
  •  
    1 15–16 oz can Red kidney beans fully cooked canned beans, drained and rinsed
  •  
    ½ cup Tomato sauce
  •  
    2½ cups low-sodium chicken broth
  • 2 tsp Oregano dried
  • ½ tsp Black pepper ground
  • Salt to taste, only if needed
  •  
    ½ tsp Saffron threads
  •  
    1 tsp Apple cider vinegar
  • ½ cup Parsley roughly chopped

Equipment

Large stockpot
Knife and cutting board
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Chop the onion and peppers, cut the carrot into small ¼-inch dice and mince the garlic. Remove the chorizo casing if needed and slice or dice it. Drain and rinse the canned beans.
  2. Heat the canola oil in a large pot over medium heat. Add the onion, peppers and carrot; cook for 6–8 minutes, stirring, until beginning to soften. Add the garlic and stir for 30 seconds without browning.
  3. Stir in the ready-to-eat chorizo and cook for 2 minutes. Add the tomato sauce, chicken broth, oregano, black pepper and saffron. Bring to a gentle simmer.
  4. Simmer for about 10 minutes, then add the drained canned kidney beans and simmer for another 5–10 minutes, until the carrot is tender and the stew is hot throughout. Add a little water if it thickens more than you like.
  5. Stir in the vinegar and parsley. Taste before adding salt because the chorizo and broth may provide enough. Serve hot; crusty bread is an optional accompaniment and is not included in the quantities.

Nutrition

Serving: 12ozCalories: 254kcalCarbohydrates: 24gProtein: 14gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 24mgSodium: 544mgPotassium: 512mgFiber: 7gSugar: 3gVitamin A: 2710IUVitamin C: 33mgCalcium: 59mgIron: 4mg

Notes

Chorizo: Use fully cured, ready-to-eat Spanish chorizo and check its package directions. This method is not written for fresh raw chorizo.
Beans: Use canned kidney beans that are already fully cooked. Do not substitute dry kidney beans directly; they need a separate proper soaking and boiling process.
Broth: This revision uses measured low-sodium chicken broth instead of the earlier unspecified bouillon unit plus water. Taste before salting.
Storage: Refrigerate promptly in shallow containers at 40°F or below and use within 3 days. Reheat leftovers to 165°F. Check sausage and broth labels for allergens.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Potato and Cashew Vegan Cheese Sauce

American Cuisine · Sauces, Gravies & Dressings

Potato and Cashew Vegan Cheese Sauce

Potatoes, sweet potatoes, cashews, and nutritional yeast blend into a creamy dairy-free sauce for vegetables, pasta, and baked potatoes.
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Save recipe Cook Mode
Prep
10 minutes
Cook
20 minutes
Total
30 minutes
Serves
12 condiment portions

Bring it to the table

About this recipe.

Potatoes, sweet potatoes, cashews, and nutritional yeast blend into a creamy dairy-free sauce for vegetables, pasta, and baked potatoes.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3/4 cup Yukon gold potatoes (Peeled & Diced)
  • 3/4 cup Sweet potatoes (Peeled & Diced)
  • 2 cloves Garlic
  • 1/4 cup Raw cashews
  • 1 tbsp Apple cider vinegar
  • 2 tbsp Nutritional yeast
  • 1/2 tsp Onion powder
  • 1/2 tsp Sea salt
  • 1/4 cup Extra virgin olive oil
  • 1/4 cup Water

Potatoes, sweet potatoes, cashews, and nutritional yeast blend into a creamy dairy-free sauce for vegetables, pasta, and baked potatoes.

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Blend until completely smooth

Tender potatoes and softened cashews are the starting point for a smooth sauce. Drain the cooking water first, then use the measured fresh water to control the texture. Add more only a spoonful at a time.

How to serve it

Spoon it over a baked potato, steamed broccoli, or cooked pasta. Warm it gently and stir often; a splash of water loosens leftovers as they reheat.

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The cooking plan

How to make Potato and Cashew Vegan Cheese Sauce.

  1. Cut both peeled potatoes into small, even cubes. Put them in a saucepan with the peeled garlic and raw cashews, cover generously with water, and bring to a boil. Lower the heat and simmer for 15–20 minutes, until the potatoes crush easily with a fork and the cashews have softened.

  2. Drain well. Let the vegetables stop steaming heavily, then transfer to a blender with the apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and the measured ¼ cup water.

  3. Blend until completely smooth, pausing to scrape down the sides. Add extra water 1 tablespoon at a time only if needed for blending or a pourable texture. Follow your blender’s instructions for warm ingredients; never seal hot contents in a personal blender.

  4. Return the sauce to the saucepan and warm gently, stirring. Taste and adjust seasoning before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Potato and Cashew Vegan Cheese Sauce

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Potatoes, sweet potatoes, cashews, and nutritional yeast blend into a creamy dairy-free sauce for vegetables, pasta, and baked potatoes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 condiment portions
Course: Sauce
Cuisine: American
Ingredients Equipment Instructions Nutrition Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    ¾ cup Yukon gold potatoes Peeled & Diced
  •  
    ¾ cup Sweet potatoes Peeled & Diced
  • 2 cloves Garlic
  •  
    ¼ cup Raw cashews
  •  
    1 tbsp Apple cider vinegar
  •  
    2 tbsp Nutritional yeast
  • ½ tsp Onion powder
  • ½ tsp Sea salt
  • ¼ cup Extra virgin olive oil
  • ¼ cup Water

Equipment

1 Mixing bowl
1 Blender
1 Spatula
1 Large pot

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Cut both peeled potatoes into small, even cubes. Put them in a saucepan with the peeled garlic and raw cashews, cover generously with water, and bring to a boil. Lower the heat and simmer for 15–20 minutes, until the potatoes crush easily with a fork and the cashews have softened.
  2. Drain well. Let the vegetables stop steaming heavily, then transfer to a blender with the apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and the measured ¼ cup water.
  3. Blend until completely smooth, pausing to scrape down the sides. Add extra water 1 tablespoon at a time only if needed for blending or a pourable texture. Follow your blender’s instructions for warm ingredients; never seal hot contents in a personal blender.
  4. Return the sauce to the saucepan and warm gently, stirring. Taste and adjust seasoning before serving.

Nutrition

Serving: 6ozCalories: 80kcalCarbohydrates: 6gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 103mgPotassium: 138mgFiber: 1gSugar: 1gVitamin A: 1197IUVitamin C: 3mgCalcium: 7mgIron: 0.5mg

Notes

Contains cashews (tree nuts). Use plain nutritional yeast and check packaged ingredients for your dietary needs. Yield depends on added water; divide the finished batch into 12 condiment portions. Refrigerate leftovers in a covered container within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3 days. Reheat cooked leftovers to 165°F.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Cauliflower Bake with Vegan Cheese Sauce

Side Dishes

Cauliflower Bake with Vegan Cheese Sauce

Tender cauliflower coated in a potato-and-cashew sauce, with smoked paprika and a crisp panko topping. Make the linked sauce first, then assemble and bake.
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Prep
15 minutes
Cook
30 minutes
Total
45 minutes
Serves
8 side portions

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About this recipe.

Tender cauliflower coated in a potato-and-cashew sauce, with smoked paprika and a crisp panko topping. Make the linked sauce first, then assemble and bake.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 2-lb head cauliflower (cut into bite-size florets)
  • 2 cups prepared potato and cashew vegan cheese sauce (Make the sauce here; prepare before starting this recipe)
  • 1 clove garlic (finely minced)
  • salt (to taste; the sauce is already seasoned)
  • ¼ tsp smoked paprika
  • ⅛ tsp cayenne pepper (optional)
  • ¼ cup panko breadcrumbs
  • 2 tsp olive oil
  • vegan Parmesan-style topping (optional, for serving)

Make the sauce first

Prepare our Potato and Cashew Vegan Cheese Sauce, then measure 2 cups for this bake. That separate preparation is not included in the baking recipe’s timing.

Drain the cauliflower well

Cook the florets just until tender, drain and let excess steam escape. This keeps the sauce from becoming watery. Panko provides a light crunchy finish; check labels if you need the whole dish to meet a specific dietary requirement.

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The cooking plan

How to make Cauliflower Bake with Vegan Cheese Sauce.

  1. Have 2 cups of the linked potato-and-cashew sauce ready. Heat the oven to 400°F. Lightly coat an 8-inch square baking dish with a little of the measured olive oil.

  2. Bring a large pot of water to a boil. Add the cauliflower florets and simmer for 4–5 minutes, until just tender but still firm. Drain very well and let steam dry for a few minutes so the bake does not become watery.

  3. Warm the prepared sauce with the minced garlic over low heat for 2 minutes, stirring. Stir in the paprika and optional cayenne. Fold in the drained cauliflower and taste before adding salt.

  4. Transfer to the baking dish and spread evenly. Toss the panko with the remaining measured olive oil and sprinkle it over the top.

  5. Bake for 15–20 minutes, until hot throughout and the crumbs are lightly golden. If the sauce was refrigerated, allow extra time and check that the center reaches 165°F. Serve with the optional vegan Parmesan-style topping.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Cauliflower Bake with Vegan Cheese Sauce

No ratings yet
Tender cauliflower coated in a potato-and-cashew sauce, with smoked paprika and a crisp panko topping. Make the linked sauce first, then assemble and bake.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 side portions
Course: Side Dish
Cuisine: American
Ingredients Equipment Instructions Nutrition Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    1 2-lb head cauliflower cut into bite-size florets
  •  
    2 cups prepared potato and cashew vegan cheese sauce Make the sauce here; prepare before starting this recipe
  • 1 clove garlic finely minced
  • salt to taste; the sauce is already seasoned
  •  
    ¼ tsp smoked paprika
  • ⅛ tsp cayenne pepper optional
  •  
    ¼ cup panko breadcrumbs
  • 2 tsp olive oil
  •  
    vegan Parmesan-style topping optional, for serving

Equipment

1 Baking dish (8x8)
1 Large pot
Stirring spoon
1 Stirring spoon
1 Spatula
1 Mixing bowl
1 Blender

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Have 2 cups of the linked potato-and-cashew sauce ready. Heat the oven to 400°F. Lightly coat an 8-inch square baking dish with a little of the measured olive oil.
  2. Bring a large pot of water to a boil. Add the cauliflower florets and simmer for 4–5 minutes, until just tender but still firm. Drain very well and let steam dry for a few minutes so the bake does not become watery.
  3. Warm the prepared sauce with the minced garlic over low heat for 2 minutes, stirring. Stir in the paprika and optional cayenne. Fold in the drained cauliflower and taste before adding salt.
  4. Transfer to the baking dish and spread evenly. Toss the panko with the remaining measured olive oil and sprinkle it over the top.
  5. Bake for 15–20 minutes, until hot throughout and the crumbs are lightly golden. If the sauce was refrigerated, allow extra time and check that the center reaches 165°F. Serve with the optional vegan Parmesan-style topping.

Nutrition

Serving: 12ozCalories: 21kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0gCholesterol: 0.4mgSodium: 182mgPotassium: 26mgFiber: 0.3gSugar: 0.3gVitamin A: 198IUVitamin C: 1mgCalcium: 13mgIron: 0.1mg

Notes

Make the sauce first: This recipe uses 2 cups of Potato and Cashew Vegan Cheese Sauce. Its preparation time is separate from the 45-minute bake recipe. Measure the sauce rather than assuming one whole batch is the correct amount.
What is in the dish: This is cauliflower in sauce, not macaroni pasta. Check panko and topping labels if avoiding animal ingredients. The linked sauce contains cashews, and ordinary panko contains wheat.
Storage: Refrigerate promptly at 40°F or below and use within 3 days. Reheat leftovers to 165°F. The topping will soften during storage.

Tried this recipe?

Let us know how it was!

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Shrimp Fra Diavolo

Dinner · Seafood Mains

Shrimp Fra Diavolo

Shrimp in a spicy tomato and white-wine sauce with garlic, parsley, and fresh basil. Serve with pasta or bread.
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Prep
15 minutes
Cook
25 minutes
Total
40 minutes
Serves
4 servings, with pasta or bread

Bring it to the table

About this recipe.

Shrimp in a spicy tomato and white-wine sauce with garlic, parsley, and fresh basil. Serve with pasta or bread.

Shrimp Fra Diavolo

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 Lb. Extra Large Shrimp (raw, peeled and deveined, tails removed if preferred)
  • 2 tbsp Olive Oil (divided)
  • 1 tsp Crushed Red Pepper Flakes
  • 1 tsp Salt
  • 1 Pinch Aleppo Pepper Flakes (optional)
  • ½ Large Yellow Onion (Sliced)
  • 3 Cloves Garlic (Minced)
  • ½ tsp Dried Oregano
  • 1 Cup White Wine
  • 1½ Cups Crushed Tomatoes
  • 2 tbsp Parsley (Flat Leaf)
  • 2 tbsp fresh basil (thinly sliced)

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Keep the Shrimp Tender

Sear the shrimp briefly, then finish them in the sauce after the tomatoes have simmered. Fresh basil goes in at the end. Serve with cooked pasta or homemade French-style bread.

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The cooking plan

How to make Shrimp Fra Diavolo.

  1. Pat the shrimp dry. Toss with half the olive oil, the red pepper flakes, the Aleppo pepper if using, and half the salt. Use less red pepper if you prefer a milder sauce.

  2. Heat a wide skillet over medium-high heat. Add the shrimp in one layer and cook for about 1 minute per side, just until the outside changes color; they will finish cooking in the sauce. Transfer to a clean bowl.

  3. Reduce to medium heat and add the remaining oil and onion. Cook for 3 to 4 minutes, stirring, until softened. Add the garlic and oregano and stir for 30 seconds. Take the pan briefly off the heat to add the wine, then return and simmer for 3 to 5 minutes, scraping up the browned bits.

  4. Add the crushed tomatoes and remaining salt. Simmer for 10 to 15 minutes, stirring occasionally, until the sauce is slightly thickened.

  5. Return the shrimp and accumulated juices to the sauce. Simmer gently for 1 to 3 minutes, just until the shrimp are firm, pearly, and opaque throughout. Remove from the heat and stir in the parsley and fresh basil. Taste and adjust seasoning. Serve immediately with cooked pasta or bread.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Shrimp Fra Diavolo

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Shrimp in a spicy tomato and white-wine sauce with garlic, parsley, and fresh basil. Serve with pasta or bread.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings, with pasta or bread
Course: Dinner, Main Course
Cuisine: Italian American
Ingredients Equipment Instructions Notes

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Ingredients
  

  • 1 Lb. Extra Large Shrimp raw, peeled and deveined, tails removed if preferred
  • 2 tbsp Olive Oil divided
  • 1 tsp Crushed Red Pepper Flakes
  • 1 tsp Salt
  •  
    1 Pinch Aleppo Pepper Flakes optional
  • ½ Large Yellow Onion Sliced
  • 3 Cloves Garlic Minced
  • ½ tsp Dried Oregano
  • 1 Cup White Wine
  •  
    1½ Cups Crushed Tomatoes
  • 2 tbsp Parsley Flat Leaf
  • 2 tbsp fresh basil thinly sliced

Equipment

Large skillet
Knife and cutting board
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Pat the shrimp dry. Toss with half the olive oil, the red pepper flakes, the Aleppo pepper if using, and half the salt. Use less red pepper if you prefer a milder sauce.
  2. Heat a wide skillet over medium-high heat. Add the shrimp in one layer and cook for about 1 minute per side, just until the outside changes color; they will finish cooking in the sauce. Transfer to a clean bowl.
  3. Reduce to medium heat and add the remaining oil and onion. Cook for 3 to 4 minutes, stirring, until softened. Add the garlic and oregano and stir for 30 seconds. Take the pan briefly off the heat to add the wine, then return and simmer for 3 to 5 minutes, scraping up the browned bits.
  4. Add the crushed tomatoes and remaining salt. Simmer for 10 to 15 minutes, stirring occasionally, until the sauce is slightly thickened.
  5. Return the shrimp and accumulated juices to the sauce. Simmer gently for 1 to 3 minutes, just until the shrimp are firm, pearly, and opaque throughout. Remove from the heat and stir in the parsley and fresh basil. Taste and adjust seasoning. Serve immediately with cooked pasta or bread.

Notes

The recipe makes 4 servings when paired with pasta or bread; these accompaniments are not included in the ingredient amounts. Fresh basil is intended here, not 2 tablespoons of dried basil.
Keep raw shrimp separate from ready-to-eat foods. Refrigerate leftovers promptly and reheat thoroughly to 165°F. Shrimp cook quickly, so use the opaque, firm texture as your guide rather than leaving them in the sauce longer than needed.

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A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.