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Broiled Coconut Shrimp with Cold Sesame Rice Noodle Salad

Broiled Coconut Shrimp with Cold Sesame Rice Noodle Salad

Ingredients

  • 6 ounces flat, wide rice noodles
  • 1 English cucumber, seeded, halved lengthwise, and thinly sliced crosswise
  • 1 mango, peeled and cubed
  • 1 cup fresh basil leaves, torn
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons avocado or flaxseed oil
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon tamari or soy sauce, plus more for serving
  • 2 large eggs
  • 1/2 cup unsweetened shredded coconut
  • 1 pound peeled tail-on shrimp
  • 1 head butter lettuce

Directions

  1. Cook noodles according to pack- age directions, drain, rinse with cold water, and drain again. Add to a large bowl with cucumber, mango, basil, vinegar, oils, and tamari. Toss well and refrigerate until ready to serve.
  2. Position oven rack 6 inches from broiler and preheat. Line a large rimmed baking sheet with foil.
  3. Beat eggs in a small bowl. Add coconut to another small bowl. Working one at a time, dip shrimp in egg, then coat in coconut and add to prepared baking sheet. Repeat with remaining shrimp.
  4. Broil shrimp for 2 minutes, flip, and broil for an additional 2 minutes, until cooked through.
  5. Line serving bowls or plates with lettuce leaves and top with prepared noodle salad and shrimp. Serve with additional tamari.

Nutrition Information

Per serving: 483 kcal cal., 19 g fat (6.8 g sat. fat), 507 mg sodium, 4 g fiber, 31 g pro.. Percent Daily Values are based on a 2,000 calorie diet

Skillet Kale Caesar Shakshuka with Crispy Polenta Croutons

Skillet Kale Caesar Shakshuka with Crispy Polenta Croutons

Ingredients

  • 4 tablespoons olive oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon caraway seeds
  • 1/2 tube (8 ounces) precooked polenta, cut into 1-inch cubes
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 2 anchovies, minced, or 2 teaspoons Worcestershire sauce
  • 1/8 teaspoon ground black pepper
  • 2 bunches lacinato or curly kale, stemmed and roughly chopped
  • 8 large eggs
  • 1/4 cup finely grated Parmesan

Directions

  1. Preheat oven to 425 degrees. In a large ovenproof nonstick or cast-iron pan, heat 2 tablespoons oil over medium-high heat. Add seeds and cook for 10 seconds, until fragrant. Add polenta cubes and cook, turning often, until golden brown, about 5 minutes. Transfer polenta and seeds to a large plate and set aside.
  2. Return pan to medium-high heat and add remaining 2 tablespoons oil and lemon juice, garlic, anchovies, and pepper. Add kale in a few batches, cooking down until dark green and wilted, about 3 minutes.
  3. Remove pan from heat, stir in reserved polenta cubes, and create eight wells in the kale. Crack eggs into wells and sprinkle everything with Parmesan. Bake until egg whites are set but yolks are still runny, 10 to 15 minutes.

Nutrition Information

Per serving: 368 kcal cal., 25 g fat (5.9 g sat. fat), 481 mg sodium, 3 g fiber, 19 g pro.. Percent Daily Values are based on a 2,000 calorie diet

Ginger and Red Chili Chicken Laksa with Rice Vermicelli

Ginger and Red Chili Chicken Laksa with Rice Vermicelli

Ingredients

  • 1 tablespoon coconut or avocado oil
  • 2 8-ounce boneless skinless chicken breasts, cubed
  • 2 tablespoons laksa paste or Thai red curry paste
  • 1 tablespoon sweet chili jam or red pepper jelly
  • 1 tablespoon grated fresh ginger
  • 1 14-ounce can light coconut milk
  • 2 cups low-sodium chicken broth
  • 8 ounces rice vermicelli
  • 3 cups bean sprouts
  • 1/4 cup roughly chopped fresh cilantro
  • 2 tablespoons finely chopped fresh mint
  • 1 lime, quartered, for serving

Directions

  1. In a large pot, heat oil over medium-high heat. Add chicken and cook, turning often, until browned, 3 to 5 minutes. Add laksa paste, jam, and ginger. Stirring constantly, slowly add coconut milk, then chicken broth, continuing to stir until smooth. Bring to a boil, reduce to a simmer, and cook until chicken is cooked through, about 5 minutes.
  2. Meanwhile, add rice vermicelli to a large bowl and cover with boiling or very hot tap water. Rehydrate according to package directions, drain, and divide among serving bowls.
  3. Ladle chicken and coconut milk mixture over vermicelli and top with bean sprouts, cilantro, and mint. Serve with lime wedges.

Nutrition Information

Per serving: 505 kcal cal., 14 g fat (10.1 g sat. fat), 373 mg sodium, 2 g fiber, 33 g pro.. Percent Daily Values are based on a 2,000 calorie diet

Broiled Coconut Shrimp with Cold Sesame Rice Noodle Salad

The broiler delivers high, direct heat— much like a grill—so you can make a nicely toasted meal in 10 minutes, tops. Whip up homemade coconut shrimp or one of these other ideas:

  • Broiled Cauliflower Steaks with Raisins, Feta, Walnuts, Olives, and Pesto: Brush thick slices of cauliflower with olive oil and broil for 5 minutes; flip and broil for another 5 minutes or until golden brown. Add raisins, crumbled feta, wal- nuts, olives, and a squeeze of lemon and broil about 30 seconds more. Top with a big dollop of pesto.

  • Broiled Moroccan Halibut with Shredded Brussels Sprouts, Carrot, and Mint: Rub halibut fillets with a prepared Moroccan spice blend and place on a baking sheet next to shredded brussels sprouts. Broil until halibut is cooked though, 5 to 8 minutes. Toss cooked sprouts with grated carrot, fresh mint, pomegranate seeds, toasted almonds, and lemon-infused olive oil.
  • Broiled Pork Chops, Apples, and Shallots with Kale: Rub pork chops with grainy mustard and place on a baking sheet next to quartered and seeded apples, halved shallots, and kale seasoned with olive oil, salt, and pepper. Broil for 4 minutes, flip chops, and broil for an additional 4 to 6 minutes or until pork is cooked through.

Photo: Charles Masters

Sesame Steak with Cabbage, Carrots, Onions, and Kimchi

If you roast meat and vegetables on separate sheet pans, you miss an opportunity for deeper, more indulgent- tasting dishes. Instead, overlap your ingredients on a single pan and let their juices meld into a complex, rich dish.

Try this sesame steak or one of these other genius one-pan combos:

  • Salmon and Veggies: Thinly sliced leeks or onions, grape tomatoes, garlic, and Swiss chard seasoned with olive oil, salt, and lemon juice. Layer skinless salmon fillets seasoned with salt and pepper on top. Bake at 425° for about 15 minutes.
  • Chicken with Chorizo and Beans: Toss canned white beans with cubed chorizo, torn kale, a splash of sherry vinegar, and olive oil. Top with thinly pounded chicken breasts coated with tapenade. Bake at 425° until cooked through, 12 to 15 minutes. Top with fresh parsley and serve.
  • Meatballs with Sweet Potato and Zucchini: Thinly sliced sweet potato and zucchini tossed with harissa paste and olive oil. Layer on thin slices of sweet onion. Top with meatballs (mix ground beef with a handful of oats, a spoonful of orange marmalade, and a pinch each of cumin and salt). Bake at 450° until cooked through, 12 to 15 minutes. To serve, drizzle with a mix of yogurt and lemon juice. (Here's a whole list of one-pan sheet meal recipes that will change your life.)

Photo: Charles Masters