PRINT RECIPE

Time: 20 minutes
Yield: 2-3 servings

Ingredients:

• 1 LB Nature’s Best Seafood 21/25 Raw Peeled & Deveined Shrimp
• 2 tbsp SoLa Cajun seasoning 
• 2 tbsp olive oil (or melted butter) 
• 1 tbsp lemon juice 
• 2 cloves garlic, minced 
• Optional: chopped parsley, lemon wedges 

Directions:

1. Thaw the shrimp under cold water for 5-10 minutes. Pat them dry using a paper towel.
2. In a bowl, toss shrimp with Cajun seasoning, olive oil, garlic, and lemon juice. Let sit for 5–10 minutes (optional, but adds flavor). 
3. Heat a large skillet over medium-high heat. Add shrimp in a single layer. Cook for 2–3 minutes per side, until shrimp are pink and opaque. Don’t overcook! 
4. While your shrimp are cooking, make the grits according to the package.
5. Remove the shrimp from heat and place on top of your grits. Garnish with chopped parsley and a squeeze of fresh lemon juice. Enjoy!

PRINT RECIPE

Time: 30 minutes
Yield: 3-4 servings

Ingredients:

1 LB Nature’s Best Seafood 41/50 Raw Peeled and Deveined Shrimp

3/4 lb whole wheat spaghetti

1/2 red onion, diced

6 garlic cloves, minced

1 1/2 tsp dry oregano

1/2 tsp red pepper flakes

1 cup dry white wine

1 lemon (zest + juice)

1 cup chopped fresh parsley

2-3 vine tomatoes, diced

Olive oil, salt, pepper, parmesan

Directions:
Step 1 – Cook pasta according to instructions on the package, reserve ½ cup of pasta water.

Step 2 – Sauté shrimp in olive oil (1–2 min/side). Set aside.

Step 3 – In same pan, cook onion, garlic, spices. Add wine + lemon, reduce.

Step 4 – Stir in tomatoes + parsley. Season with salt + pepper.

Step 5 – Add pasta, toss to coat. Use pasta water if needed.

Step 6 – Return shrimp to pan, toss for 40 sec and remove from the heat.

Step 7 – Finish with parmesan + red pepper flakes!

PRINT RECIPE

Time: 10 minutes
Yield: 2-3 servings

Ingredients:
1 LB Nature’s Best Seafood Argentine Red Shrimp – Headless Shell-On
1 lemon, sliced
1 tsp Old Bay or sea salt (optional, for steaming water)
4 tbsp unsalted butter
2 cloves garlic, minced
Juice of 1/2 lemon
1 tsp Dijon mustard
1 tbsp chopped parsley

Directions:
Step 1 – Bring 1–2 inches of water to a simmer in a pot with a steamer basket or insert. Toss in lemon slices and optional seasoning.
Step 2 – Add shrimp to the steamer basket. Cover and steam for 4–6 minutes, or until shrimp are pink, firm, and opaque. Don’t overcook!
Step 3 – In a small saucepan, melt butter over medium heat. Add garlic and sauté for 30–60 seconds until fragrant.
Step 4 – Stir in lemon juice, Dijon mustard, and parsley. Season with salt and pepper to taste. Keep warm.
Step 5 – Plate the shrimp, drizzle with the warm sauce, or serve it on the side for dipping. Add lemon wedges for a fresh finish. Enjoy!

PRINT RECIPE

Time: 50 minutes
Yield: 5 servings

Ingredients:
4 quarts water
2 lemons, halved
1 large onion, quartered
4 cloves garlic, smashed
4 bay leaves
2 tablespoons Old Bay seasoning (adjust to taste)
2 tablespoon whole black peppercorns
1 tablespoon kosher salt
1 pound small red potatoes
2 ears of corn, shucked and halved
1 pound smoked sausage, cut into chunks
1 pound Nature’s Best Seafood Raw EZ Peel Medium 51/60 Shrimp
1 pound Nature’s Best Seafood Surimi Snow Crab Legs
1 pound Nature’s Best Seafood Whole Cooked Crawfish

Directions:

1. In a large stockpot, combine the water, halved lemons, quartered onion, smashed garlic cloves, bay leaves, Old Bay seasoning, black peppercorns, and kosher salt. Bring the mixture to a boil for 10 minutes.
2. Add the halved red potatoes to the pot. Cook for about 5-7 minutes.
3. Add in two ears of corns that have been shucked and halved. Cook for 5 minutes.
4. Add the chunks of smoked sausage to the pot and cook for an additional 10 minutes.
5. Add the shrimp to the pot and boil for 5-7 minutes or until they turn pink.
6. Add the surimi crab legs and crawfish to the pot. Arrange them evenly on top of the potatoes, sausage, shrimp, and corn.
7. Let the water come to a boil then remove it from the heat.
8. Drain the seafood boil and pour it onto a large serving platter or a lined table.
9. Serve the seafood boil with melted butter, cocktail sauce, lemon wedges, and chopped parsley on the side for dipping and garnishing.
10. Dig in and enjoy the delicious feast! Encourage everyone to roll up their sleeves and get messy, as eating a seafood boil is meant to be a fun and interactive experience.

PRINT RECIPE

Time: 1 hour
Yield: 4 servings

Ingredients:

20oz can of enchilada sauce 

1/2 pound of Nature’s Best Seafood Swai Fillets – cooked according to package 

½ pound Nature’s Best Seafood Raw EZ Peel Shrimp 51/60

1 cup corn kernels (fresh, frozen, or canned) 

1 cup black beans, drained and rinsed 

1 cup diced bell peppers (any color you prefer) 

1 cup diced onion 

2 cups shredded Mexican blend cheese 

1/4 cup chopped fresh cilantro 

8-10 flour tortillas 

Lime wedges, for serving 

Sour cream or Greek yogurt, for serving (optional) 

Directions:

1. Preheat the oven to 375°F (190°C). 
2. In a large mixing bowl, combine the cooked and chopped seafood, corn kernels, black beans, diced bell peppers, diced onion, shredded cheese, and chopped cilantro. Mix well to combine. 
3. Spread a thin layer of enchilada sauce on the bottom of the baking dish. 
4. Warm the flour tortillas slightly to make them pliable. Spoon a generous amount of the seafood filling onto each tortilla, then roll them up tightly and place seam-side down in the prepared baking dish. Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly to cover them completely. Sprinkle any remaining cheese on top of the enchiladas. 
5. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly. 
6. Remove the foil from the baking dish. Garnish the seafood enchiladas with chopped cilantro and serve hot. Serve with lime wedges and sour cream or Greek yogurt on the side, if desired. Enjoy!

PRINT RECIPE

Time: 2 hours
Yield: 6 servings

Ingredients:

1/2 cup vegetable oil 

1/2 cup all-purpose flour 

1 large onion, diced 

1 bell pepper, diced 

2 celery stalks, diced 

3 cloves garlic, minced 

1 pound Andouille sausage, sliced 

1 bag of Nature’s Best Seafood 31/40 Raw IQF P&D Tail-Off Shrimp 

1/2-pound Nature’s Best Seafood Surimi Crab Meat  

1/2-pound Nature’s Best Seafood Bay Scallops 

1/2 pound fresh or frozen okra, sliced 

1 can (14.5 oz) diced tomatoes 

6 cups seafood or chicken broth 

2 bay leaves 

1 teaspoon dried thyme 

1 teaspoon dried oregano 

1/2 teaspoon cayenne pepper (adjust to taste) 

Salt and black pepper to taste 

Cooked white rice for serving 

Chopped green onions for garnish 

Directions:

1. To prepare the roux, heat vegetable oil in a large pot over medium heat. Gradually whisk in the flour, stirring constantly to prevent burning. Continue cooking and stirring until the roux reaches a dark brown color, resembling melted chocolate. Be patient, as this process can take around 20-30 minutes. 
2. Add diced onion, bell pepper, celery, and minced garlic to the pot with the roux. Cook for about 5-7 minutes until the vegetables are softened. 
3. Stir in the sliced Andouille sausage and sliced okra. Cook for another 5 minutes, allowing the flavors to meld. 
4. Pour in the diced tomatoes along with their juices. Add bay leaves, dried thyme, dried oregano, cayenne pepper, salt, and black pepper. Stir well to combine. 
5. Slowly pour in the seafood or chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer. 
6. Once simmering, add the peeled and deveined shrimp, crab meat, and scallops to the pot. Stir gently to combine. 
7. Let the gumbo simmer gently for about 20-30 minutes, allowing the flavors to develop and the seafood to cook through. Taste and adjust seasoning if necessary, adding more salt, pepper, or cayenne to suit your preference. 
8. Remove bay leaves before serving. Serve the seafood gumbo hot over cooked white rice. Garnish with chopped green onions for a pop of color and freshness. 

PLAY VIDEO
PRINT RECIPE

Servings: 4
Total Time: 15 minutes

Ingredients

1 lb. Nature’s Best Shrimp

Directions

1. Keep frozen until ready to use. While frozen, place into a strainer and rinse gently with cool water until thawed.
2. Once thawed, do not refreeze. Fill a cooking pot with sufficient water to cover the shrimp.
3. Bring the water to a boil, then add the thawed shrimp. Cook for approximately 3 to 4 minutes. Your shrimp becomes fully cooked when the flesh turns opaque.
4. Drain the hot water and immerse the shrimp in cold water to halt the cooking process. It is ready to be served immediately, chilled, or stored in the refrigerator.  *For your safety, consume it within three days.*

PLAY VIDEO
PRINT RECIPE

Servings: 10

Ingredients
2lbs of Nature’s Best Seafood Colossal Shrimp
2 cups of cornstarch
2 tbsp of extra virgin olive oil
1 tbsp of butter
1 cup of mayonnaise
1 cup of thai sweet chili sauce
1 tablespoon of honey
Dash of siracha sauce
1 lime
Napa Cabbage
Red Pepper
Scallions

Directions
Thaw the shrimp by running it under cold water for 5 minutes
Combine the shrimp with the cornstarch. Make sure the shrimp gets coated.
Get a skillet hot, and heat up the extra virgin olive oil and butter. Add in the shrimp.
While the shrimp are cooking, start making the sauce. Stir the mayonnaise and the thai sweet chili sauce together. Add in the honey and a few dashes of siracha sauce. Stir. Add in a squeeze of the lime. Mix it one final time.
Once the shrimp is cooked through, remove it from the heat and place it in a separate bowl.
Pour your sauce over the cooked shrimp. Stir to evenly coat the shrimp.
To plate, start by adding the napa cabbage. Put the sauce-coated shrimp on top. Top with sliced red peppers, scallions, and a hint of fresh lime juice.

PLAY VIDEO
PRINT RECIPE

Time: 10 minutes
Yield: 3 servings

Ingredients:
1lb Nature’s Best Seafood Red Argentinian Shrimp
3 tablespoons olive oil
3 tablespoons butter
2 tablespoons fresh-minced garlic
½ tablespoon fresh squeezed lemon juice
1 tablespoon chopped parsley

Directions:
Step 1 – Melt butter in a skillet over medium high heat. Once the butter is melted, add olive oil to skillet.
Step 2 – Once the oil is heated up, add garlic to the skillet and sauté until the garlic is fragrant and aromatic.
Step 3 – Add the Red Argentinian Shrimp to skillet and squeeze a fresh lemon over the shrimp. Sauté the shrimpfor 1-2 minutes, tossing the shrimp in the garlic. Be sure to watch carefully, as the shrimp cook very quickly. You will know the shrimp are done when they turn white and begin to curl up.
Step 4 – Garnish the shrimp with fresh chopped parsley and enjoy!

PRINT RECIPE

Serves: 4
Total time: 30 min

Ingredients

1 lb Nature’s Best Raw EZ to Peel Shrimp, rinsed
1 tbsp. sea salt
Cocktail sauce
2 lemons
black peppercorn

Directions

1. Bring 3 quarts of water to a boil
2. Add juice from one lemon and 1 tbsp. black peppercorn
3. Reduce heat, simmer uncovered for 10 mins.
4. Add shrimp and cook until light pink, about 3 to 4 mins (keep shell on to hold flavors)
5. Drain immediately and cool under running water
6. Peel the shrimp and place on outer ring of a big plate or bowl
7. Place smaller bowl with cocktail sauce in the middle, for dipping
8. Put 4 lemon wedges on a side plate, if desired

Chef Dave’s Tip: If serving these at a party, serve the shrimp over ice to help them stay cool for longer.

PRINT RECIPE

Serves: 4
Total Time: 30 mins

Ingredients
2 lb. Nature’s Best Cooked P&D Shrimp
2 medium sized zucchini
8 cups vegetable oil
¼ cup soy sauce
3 tbsp. lime juice
2 cups seltzer water
1 cup all-purpose flour
3 tbsp. brown sugar
¼ tsp. baking soda
¼ cup water
2 scallions, sliced

Directions
1. Cook soba noodles first
2. Rinse noodles with cold running water and set aside
3. Mix together soy sauce, lime juice, brown sugar and water in a bowl
4. Whisk together the flour, baking soda, and seltzer
5. Heat oil in a large saucepan on medium heat
6. Meanwhile, dip shrimp and zucchini in the batter and fry in the oil (about 4 to 5 mins.)
7. Once golden, serve shrimp and zucchini on the soba noodles with the soy-lime dipping sauce
8. Add sliced scallions.
9. Let cool for five minutes and serve.

Chef Dave’s Tip: These are a fun addition to any party menu! Try serving with a few different sauce options to add variety.

PRINT RECIPE

Serves: 6
Total time: 30 Minutes

Ingredients
¾ pound fettuccine or penne pasta
1 pound shrimp – peeled and deveined
1 tablespoon oil
1 small onion, finely chopped
2 tablespoon butter
1 garlic clove
1/3 cup white wine
2 cups heavy whipping cream
1/3 cup parmesan cheese
Salt and pepper to taste
Paprika to taste
Parsley or basil for garnish if desired

Directions
Step 1 – Cook the pasta according to the instructions on the package. Drain the noodles, but don’t rinse them.
Step 2 – Season the shrimp with salt, pepper and paprika. Heat a large skillet over medium-high head. Add 1 tablespoon of oil.
Step 3 – Once the oil has heated, place the shrimp into the pan in one layer. Cook for about 1-2 on each side. The shrimp should look pink and white with no translucency.
Step 4 – Place the shrimp in a separate bowl. Using the same pan, add 2 tablespoons of butter and the chopped onion. Saute until the onions look golden brown. Add the garlic and cook while stirring for another minute. Stir in 1/3 cup white wine and reduce to 25%, scraping the brown bits off the bottom of the pan.
Step 5 – Stir the cream into the pan and allow it to simmer for 2 minutes. Sprinkle 1/3 cup of parmesan on top of the cream. Stir the mixture until creamy and smooth then remove from heat. Add in ¼ teaspoon of paprika and some salt and pepper to taste.
Step 6 – Stir in cooked shrimp and drained pasta. Serve with parsley, basil, and parmesan garnish.

PRINT RECIPE

Serves: 4
Total time: 25 minutes

Ingredients
1/2 pound uncooked angel hair pasta
2 shallots, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 pound uncooked large shrimp, peeled and deveined
1 teaspoon dried oregano
1/8 teaspoon salt
1 cup chicken broth
1 cup white wine or additional chicken broth
4 teaspoons cornstarch
1/3 cup lemon juice
1/4 cup capers, drained
3 tablespoons minced fresh parsley

Directions
Step 1 – Cook pasta according to package directions.
Step 2 – Meanwhile, in a large skillet, sauté shallots and garlic in oil for 1 minute. Add the shrimp, oregano, and salt; cook and stir until shrimp turn pink. In small bowl, combine the broth, wine, and cornstarch; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
Step 3 – Drain pasta. Add the pasta, lemon juice, capers and parsley to the skillet; toss to coat.

PRINT RECIPE

Serves: 4
Total time: 15 Minutes

Ingredients
1 ½ pounds large shrimp, peeled and deveined, tail on
Kosher salt
Olive Oil
1 (1/2 inch) piece ginger, peeled
1 cup firmly packed mint leaves
1 small lime

Directions
Step 1 – Prepare a charcoal or gas grill for two-zone cooking over high heat: For a charcoal grill, pour the coals onto one half of the grill. For a gas grill, heat all the burners, then turn off one of the end burners.
Step 2 – Pat the shrimp dry, then transfer to a medium bowl and season with 1 ½ teaspoons salt and lightly coat with olive oil. Set aside. Coarsely chop the ginger, then add the mint and a pinch of salt. Finely chop the ginger and mint together until homogenous. Transfer to a small bowl, finely grate ½ teaspoon lime zest into the bowl, and mix to combine. Cut the lime into wedges for serving.
Step 3 – When you’re ready to grill, take the shrimp, mint-ginger mixture, lime wedges, a tightly folded paper towel soaked in olive oil, a serving platter, and tongs to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Add the shrimp perpendicular to the grates over the flame and cook until well browned, about 2 to 4 minutes. Flip and cook until opaque throughout, 1 to 2 minutes.
Step 4 – Transfer the shrimp tt the platter and toss with the mint-ginger mixture and a squeeze of lime.

PRINT RECIPE

Serves: 4
Total time: 20 Minutes

Ingredients
2 tablespoons salted butter
6 cloves garlic, finely diced
1 pound shrimp, tails on or off
1 small yellow onion, diced
½ cup white wine (optional)
1 cup whipping crème or half and half
5 ounces jarred sun-dried tomato strips in oil, drained (reserve 1 teaspoon of the jarred oil for cooking)
1 ¾ cups baby spinach leaves, washed
2/3 cup fresh grated parmesan cheese
1 teaspoon cornstarch mixed with 1 tablespoon of water (optional)
2 teaspoons dried Italian herbs
1 tablespoon fresh parsley, chopped

Directions
Step1 – Heat a large skillet over medium-high heat. Melt the butter and add in the garlic. Fry for 1 minute, until fragrant.
Step 2 – Add in the shrimp and fry for 2 minutes on each side, until slightly cooked through and pink. Move to a bowl. Set aside.
Step 3 – Fry the onion in the butter leftover in the skillet. Pour in the white wine (if using) and allow to reduce to half, scrape any bits off the bottom of the pan
Step 4 – Add the sun-dried tomatoes and fry for 1-2 minutes
Step 5 – Reduce the heat to low-medium, add the half and half and bring to a low simmer. Stirring occasionally. Season with salt and pepper, to your taste
Step 6 – Add in the spinach leaves to wilt in the sauce and add in the parmesan cheese. Allow the sauce to simmer until the cheese melts through the sauce. (For a thicker sauce, add the water and cornstarch mixture to the center of the pan, let simmer while stirring the mixture quickly until the sauce thickens)
Step 7 – Add the shrimp back into the pan, add herbs and parsley to taste.
Step 8 – Serve over rice, pasta or steamed vegetables, and enjoy!

PRINT RECIPE

Serves: 2
Total time: 15 minutes

Ingredients
1-pound large shrimp, peeled and deveined
Salt and pepper
2 tablespoons olive oil
2-3 tablespoons Cajun seasoning
1 tablespoon minced garlic, or dried garlic
1 teaspoon crushed chili pepper flakes
1-inch piece of fresh ginger, grated

Directions
Step 1 – After peeling and deveining he shrimp, add them to a large mixing bowl, coat with olive oil, season with salt and pepper, then toss with Cajun seasoning
Step 2 – Melt butter in a large skillet over medium heat on the stovetop. Add the shrimp and season with garlic, ginger, and crushed chili pepper flakes. Cook until the shrimp turns pink, and no gray remains. Add 2 tablespoons of water to help crape the brown bits off the bottom of the skillet and coat the shrimp. Add more salt and pepper to taste. Serve immediately!

PRINT RECIPE
Serves: 4
Total time: 40 minutes

Ingredients
1 tablespoon extra-virgin olive oil
½ cup chopped onion
½ cup chopped red bell pepper
2 cloves garlic, minced
2 cups instant brown rice
1 ⅓ cups reduced-sodium chicken broth
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 large pinch saffron
1 pound peeled and deveined raw shrimp (21-25 per pound)
1 cup frozen green peas, thawed
1 pound mussels, scrubbed well
4 lemon wedges

Directions
Step 1 – Heat oil in a large skillet over medium heat. Add onion, bell pepper and garlic and cook, stirring occasionally, until the vegetables are softened, about 3 minutes. Add rice, broth, thyme, salt, pepper and saffron and bring to a boil over medium heat. Cover and cook for 5 minutes.
Step 2 – Stir in shrimp and peas. Place mussels on top of the rice in an even layer. Cover and continue cooking until the mussels have opened and the rice is tender, about 5 minutes more. Remove from the heat and let rest, covered, until most of the liquid is absorbed, about 5 minutes. Serve with lemon wedges, if desired.