If You Can't Stand the Heat: Seafood
/In the first part of this two-part early summer series, I shared a bunch of easy slow cooker recipes to help keep your kitchen cool over the summer. It’s crazy how much you can do with some shredded chicken and fresh produce!
Now, I don’t know about you, but hot weather makes me want seafood. I crave things like sushi, lobster rolls, and ceviche. These meals are cool, refreshing, and light. The best part is, that most of these take only minutes to prepare and end up being really budget-friendly.
Spicy Shrimp Cucumber Noodles
Seafood Meals
Crab Salad (Serves 2)
Ingredients
8 oz. imitation crabmeat, chopped
1/2 cucumber, diced
1/2 red bell pepper, diced
1 celery rib, chopped
2 tbsp scallion, chopped
1/2 tsp old bay seasoning
2-3 tbsp light mayonnaise
Directions
1. Mix all of the ingredients together into a bowl, and you’re done.
You can either eat this on its own, put it on top of greens, or put on a roll.
Spicy Tuna Cucumbers (Serves 1)
Spicy Tuna Cucumbers
Ingredients
1 can tuna, drained
1 tbsp light mayonnaise
1 tbsp Sriracha
1 tsp sesame oil
1 tsp sesame seeds
1 tbsp cilantro, chopped
1 tbsp red onion, diced
4 grape tomatoes, halved
1 cucumber, split in half lengthwise and seeded
Directions
1. Mix the tuna, mayo, Sriracha, sesame oil, red onion, and sesame seeds together in a bowl.
2. Fill the cucumbers with the mixture, then top with cilantro and grape tomatoes.
This is a favorite for lunch during the warmer months. It definitely helps with my sushi cravings and it takes five minutes to make. You can use all of the same ingredients to make spicy crab, salmon, or chicken. Avocado would go great with this too!
Spicy Shrimp Cucumber Noodles (Serves 2)
Ingredients
2 cups shrimp, cooked
3 cucumbers
1 cup grape tomatoes, halved
1/2 cup cilantro, chopped
1/4 cup mint leaves, chopped
1 lime, zested and cut into fourths
1 tbsp plus 1 tsp chili garlic paste
1 tbsp rice wine vinegar
1 tsp low sodium soy sauce
1/4 tsp sugar
1 tsp sesame oil
Directions
1. Turn your cucumber into noodles using a spiralizer. Mix together with cooked shrimp, grape tomatoes, mint, and cilantro.
2. In a separate bowl, mix together the lime zest, chili garlic paste, rice wine vinegar, soy sauce, sugar, and sesame oil.
3. Mix the sauce in with the cucumber noodle mixture. Divide onto two plates and serve.
I first tried this recipe last summer and it has now evolved into something so amazing. It is really light and the mint makes it refreshing, but ends up being a really big portion. On days when I need my dinner to be a little more filling, I add 2 oz. of cooked spaghetti to cucumber noodles from only 1 or 2 cucumbers.
Salmon Mango Ceviche (Serves 2)
Ingredients
3/4 lb raw salmon
1 lime
2 tbsp rice wine vinegar
1 tsp sugar
1 tsp sesame oil
1 mango, diced
1 cucumber, seeded and diced into fourths
1 tsp sesame seeds
2 tbsp cilantro, chopped
1/2 avocado, diced
Directions
1. Chop the salmon into small pieces and place in a Tupperware container. Squeeze lime over the salmon.
2. Mix together rice wine vinegar, sugar, and sesame oil, then pour over salmon.
3. Cover salmon in diced mango, cucumber, cilantro, and sesame seeds. Let sit in the fridge for 1 hour or longer.
4. When you’re ready to eat it, mix in the diced avocado.
This ceviche is one of my favorite things right now. Sometimes I eat it straight out of a bowl and sometimes I eat it like a salsa with some chips or crackers. This can really be eaten for any meal or even just a snack. It is the perfect summer treat for anyone that likes ceviche.
The next time you’re feeling overwhelmed by how hot it is in your kitchen, try out one of these no-cook recipes. Not only do they take practically no time to make, but they are all healthy, customizable, light, and refreshing. You can make a lot of these in batches and have them ready to go for the week!
Which of these seafood recipes is your favorite?
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