spicy

September 14, 2021 Appetizer

Buffalo Shrimp

This buffalo shrimp is insanely flavorful and requires just a handful of simple ingredients! Shrimp are cooked until tender, then tossed in a spicy sauce with just a touch of sweetness. Enjoy this easy buffalo shrimp on its own as a tasty appetizer or over a salad for a delicious meal!

What Makes This Buffalo Shrimp So Good

It’s one of the easiest shrimp recipes ever! Simply coat the shrimp in seasoning, then broil for a few minutes per side. Remove them from the oven and toss in a quick three-ingredient buffalo sauce – that’s it!
It can be served in a variety of ways! This buffalo shrimp makes the perfect appetizer with a side of ranch or blue cheese dressing. It also tastes great over a salad or alongside roasted veggies for a complete and healthy meal.
These shrimp are insanely addictive! You ever start eating a bag of chips and just can’t stop? Well these shrimp have that same exact quality – pop one and you’ll want to eat the whole batch!

Key Ingredients for Buffalo Shrimp

Shrimp – Pick up a pound of raw, peeled, and deveined shrimp for this recipe. You can either leave the tail on or off your shrimp. I prefer keeping the tail on as I think it helps trap just a bit more flavor. Though for easier/neater eating, simply remove each tail before cooking!

Cajun Seasoning – Cajun seasoning coats these shrimp in intense flavor. The blend of paprika, cayenne pepper, garlic powder, and a variety of other spices take this recipe to the next level. However if you don’t have Cajun seasoning, you can instead use a mix of paprika, salt, and black pepper in its place.

Hot Sauce – Any hot sauce will work here, though I recommend Frank’s RedHot. It’s spicy without overpowering the other flavors in this recipe. It’s also not too thin and does a perfect job at coating and sticking to the shrimp.

Chef’s Tips

Pat the shrimp dry with a paper towel before tossing in Cajun seasoning. Dried shrimp will bake up crispier and more delicious in the oven!
If you’d like, you can grill this buffalo shrimp rather than broiling it! To do this, simply add to a hot grill over medium heat for 2-3 minutes per side. Once the shrimp is completely opaque, it’s cooked through and ready to be tossed in the sauce.
Feel free to customize the spice in this recipe based on your preferences. For less spicy shrimp, replace the Cajun seasoning with a pinch of salt and black pepper. Then, for even less spice, use half the amount of hot sauce!

buffalo shrimp on a plate with ranch dressing on the side

Other Easy Shrimp Recipes You’ll Love

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Buffalo Shrimp

Prep Time5 mins

Cook Time6 mins

Total Time11 mins

Course: Appetizer, Main Course

Cuisine: American

Keyword: 15 minutes, easy shrimp recipe, spicy

Servings: servings

Calories: 217kcal

Author: Cheryl Malik

Equipment

Baking sheet
Large bowl

Ingredients

1 pound shrimp peeled and deveined
1 tablespoon Cajun seasoning see Notes
2 tablespoons olive oil
½ cup hot sauce such as Frank's RedHot
2 tablespoons butter melted
1 tablespoon honey optional

Instructions

Set oven to high broil and line a baking sheet with parchment paper.
Add shrimp to a large bowl and toss in Cajun seasoning. Then drizzle in the olive oil and mix to coat.
Transfer shrimp to baking sheet and broil for 3 minutes, flipping halfway through.
Mix together the hot sauce, butter, and honey in a large bowl then toss in the cooked shrimp to coat in sauce.

Notes

Cajun Seasoning: If you don’t have Cajun seasoning, you can use Old Bay seasoning or a combination of paprika, salt, and black pepper in its place.

Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including ranch dip, celery, or carrots. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

July 1, 2021 Appetizer

Roasted Chili Corn Salsa

Roasted chili corn salsa is a homemade take on a popular restaurant side dish. With sweet corn, red onion, roasted peppers, and bright lime juice, this zesty, refreshing salsa goes great with burrito bowls, tacos, or a helping of tortilla chips.

What Makes This Roasted Chili Corn Salsa So Good

If you love the roasted chili corn salsa from Chipotle, then you’re in luck! This homemade copycat is every bit as good as the real deal! You could even pair it with this Chipotle sofritas copycat for a whole Chipotle-at-home dinner.
Roasted chili corn salsa is a little sweet, a little zesty, and a lot of delicious. Don’t worry if you don’t like heat – this one is actually pretty mild.
You can serve this as a salsa with tortilla chips, on top of nachos, wrapped up in a burrito, as a side with carne asada, or mixed into a Southwestern salad. It adds so much flavor and texture to any dish!

Key Ingredients for Roasted Chili Corn Salsa

Corn – We’re using frozen corn here, and that’s what Chipotle uses, too. You can use fresh if you prefer, though. We used a mixture of white and yellow corn for variety, but you can use whichever you like or can find.

Poblano Pepper – This recipe gets the “roasted chili” part of its name right here. The roasted poblano pepper. Roasting the pepper under the broiler (or over an open flame on a gas stove) brings out its delicious smokey flavor which adds this amazing depth to the salsa. If poblanos aren’t your thing, you could use bell peppers instead.

Chef’s Tips

I highly recommend letting the salsa sit for at least 30 minutes before serving. The flavors develop as it sits, making it even more delicious.
You can use thawed, uncooked frozen corn, like we did here, or you can cook it first if you like! Just follow the instructions on the package, then let the corn cool completely before using it in your roasted chili corn salsa. You can also roast it first for a slightly different flavor. Just toss the thawed kernels in a little neutral oil and bake them at 375° Fahrenheit for 20-25 minutes.
The easiest way to remove the skin from the poblano pepper is to cover the pepper with a bowl or plastic wrap as soon as it comes out of the oven. Let the steam build for 10 minutes or so, then use a paper towel or gloves and gently rub off the charred skin.

Other Delicious Sides You’ll Enjoy

Print Recipe

Roasted Chili Corn Salsa

Prep Time15 mins

Cook Time5 mins

Total Time20 mins

Course: Appetizer, Side Dish, Snack

Cuisine: American

Keyword: chipotle, chips and dip, roasted vegetables

Servings:

Calories: 81kcal

Author: Cheryl Malik

Equipment

Broiler
Small baking sheet
Cutting board
Sharp knife
Large bowl

Ingredients

1 large poblano pepper
10 ounces frozen corn thawed
1 jalapeño seeds removed, finely chopped
⅓ cup chopped cilantro
½ of one red onion diced
2 tablespoons lime juice
¼ teaspoon cumin
salt to taste
pepper to taste

Instructions

Turn broiler on and set to high if it has multiple settings. Place poblano pepper on baking sheet and set under broiler. Broil pepper, turning every minute or so, until charred outside. Note: if you have a gas range, you can char the pepper over an open flame instead.
Transfer charred pepper from baking sheet to cutting board. Remove charred skin (see Notes), stem, and seeds. Chop remaining pepper into fine pieces.
In large bowl, thoroughly combine all ingredients, including chopped poblano pepper. Serve immediately, or cover and chill at least 30 minutes, then serve.

Notes

Poblano Pepper: The easiest way to remove the skin from the poblano pepper is to cover the pepper with a bowl or plastic wrap as soon as it comes out of the oven. Let the steam build for 10 minutes or so, then use a paper towel or gloves and gently rub off the charred skin.

Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving out of 4 using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

December 17, 2020 Desserts

Gluten Free Ginger Snaps

These gluten free ginger snaps are the crispy, spicy drop cookie you’ve been searching for! They’re fun to eat, thanks to their satisfying “snap”, and absolutely full of delicious flavors the whole family will love.

A white plate of 5 gluten free ginger snap cookies

What Makes This Recipe So Good

That rich molasses & brown sugar flavor is enhanced by ginger, cinnamon, clove, and nutmeg resulting in an absolutely delicious cookie that’s perfect year-round, but especially in the winter.
In addition to being gluten free, these cookies also have less sugar than other traditional cookies.
It’s a great make-ahead dessert for holiday parties or any time at all! Store the fully-cooled cookies in an airtight container at room temperature. If stored properly, they’ll last 5 to 7 days.
The dough can be frozen for up to 3 months. Follow the steps below, chill the cookie dough balls in the refrigerator for an hour, then place the chilled dough in an airtight container or zipper bag. When you’re ready to bake them, let the dough sit out for 30 minutes or so, then roll in the cinnamon sugar topping and bake as instructed below.

Gluten Free Ginger Snaps Ingredients

Blackstrap Molasses – Molasses is a thick, dark, natural syrup that results from boiling cane sugar. Blackstrap molasses, specifically, comes from boiling the sugar an additional time, giving it the darkest color and boldest flavor. It has less sugar than light or dark molasses and is a little salty.

Ginger – With a slightly sweet, spicy flavor, ginger root and powdered ginger are common seasonings in Asian and Indian foods. In addition to being tasty, ginger also has a lot of health benefits. Most notably, it’s a natural remedy for stomach ailments like indigestion and nausea.

How to Make Gluten Free Ginger Snaps

The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!

In one bowl, mix together butter and brown sugar, then add the remaining wet ingredients and mix until combined. In another bowl, whisk together the dry ingredients. Bring everything together and blend until you have a smooth, gingery dough. Let the dough chill in the refrigerator for at least one hour.

Now for the fun part! Use a cookie scoop with a release handle to portion the dough into balls. Roll the dough balls in a light coating of cinnamon, sugar, and nutmeg, and place them on a baking sheet lined with parchment paper.

Bake the ginger snaps at 350° and soak up the spicy, warm aroma that’s filling your kitchen now. YUM! The cookies will crack as they bake, giving them that classic ginger snap appearance.

Take them out of the oven and let them rest on the pan for 3 to 5 minutes, then transfer them to a cooling rack. Let them cool completely, then serve!

Chef’s Tips

When you’re measuring gluten free flour, always spoon the flour in the measuring cup and level it off.
The ginger snaps will puff a little in the oven, but as they cool, they’ll flatten into a crispy cookie. After you take them out of the oven, let them rest on the warm pan for 3 to 5 minutes to finish baking before you transfer them to a cooling rack.
These cookies are very fragrant, so be careful how you store them. Keeping them with other cookies may cause the other cookies to pick up the scent and flavor of the ginger snaps, so it’s best to store them separately.
Be careful not to overbake your gluten free ginger snaps. Because the dough is dark, it’s harder to gauge when they’re ready. Keep in mind they’ll continue baking on the sheet pan after you remove them from the oven, too.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

More Gluten Free Recipes

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Gluten Free Ginger Snaps

These gluten free ginger snaps are the crispy, spicy drop cookie you've been searching for! They're fun to eat, thanks to their satisfying "snap", and absolutely full of delicious flavors the whole family will love.

Prep Time10 mins

Cook Time15 mins

Cooling Time5 mins

Total Time30 mins

Course: Dessert

Cuisine: American

Keyword: christmas party, gingerbread, holiday recipe

Servings: cookies

Calories: 95kcal

Author: Cheryl Malik

Equipment

2 mixing bowls
Hand mixer or stand mixer
Whisk
Cookie scoop (optional)
Parchment paper

Ingredients

For the Ginger Snaps

¾ cup unsalted butter
1 cup brown sugar
1 egg
¼ cup blackstrap molasses
1 ½ teaspoon vanilla
2 cups gluten free all-purpose flour level
½ teaspoon xanthan gum see Notes
1 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon ground cloves
1 teaspoon baking soda

For the Cinnamon Sugar Coating

¼ cup granulated sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg

Instructions

Preheat oven to 350° Fahrenheit. In a large mixing bowl, combine the butter and brown sugar using a hand mixer or stand mixer.
Add egg, molasses, and vanilla. Beat until combined.
In a separate bowl, whisk together the flour, xanthan gum (if using), ginger, cinnamon, nutmeg, ground cloves, and baking soda until combined.
Add the dry ingredients to the wet ingredients. Mix until combined and smooth.
Cover bowl and chill dough for at least 1 hour. Once chilled, use a tablespoon or cookie scoop to scoop dough into balls.
Mix sugar, cinnamon, and nutmeg together in a separate bowl.
Roll dough balls in cinnamon sugar mixture. Place coated dough on parchment-paper-lined baking sheet. Space dough balls approximately 2 inches apart, to avoid dough spreading together during baking.
Bake for 15 minutes or until crispy on the edges. Cookies should have a cracked exterior. Let cool for 3 to 5 minutes before transferring to a cooling rack.

Notes

You only need to use xanthan gum if your gluten free all-purpose flour doesn’t contain it already. Check the label!
Store the baked cookies in an airtight container for 5 to 7 days.
Baked ginger snaps can be frozen in an airtight container for 2 to 3 weeks.
Unbaked ginger snap dough balls can be frozen in an airtight container for up to 6 months. When ready to bake, let the dough sit out for 30 minutes, then roll the dough in the cinnamon sugar mixture and bake as instructed.

Nutrition

March 24, 2020 Appetizer

Mango Habanero Wings

These mango habanero wings are to die for! Flavored with fruity mango and lime, spicy habanero, and seasoned perfectly, these wings will be a must at dinner and parties.

Why These Wings Are So Good

These wings are made with our manago habanero sauce and are insanely flavorful. They’re fruity and spicy and amazingly seasoned.
These wings are surprisingly simple to make, but taste like they came from your favorite wing restaurant.
We love this recipe for a delicious dinner, but it’s perfect for an appetizer, too!

How To Make Mango Habanero Wings

Preheat the oven to 425º F.
To make the sauce, add all the sauce ingredients to a food processor or blender and blend until smooth. Use 1/3 cup for the wings and store the rest in the fridge.
Line a baking sheet with aluminum foil, then place a wire rack on top of it. Spray with cooking spray.
Use paper towels to pat the wings dry. Add to a large bowl with the seasonings, mixing until well-coated.
Arrange the wings with the skin facing up on the wire rack. Bake for 20 minutes, then flip and bake for another 20 minutes.
Remove from from the oven and let cool. Add back to the bowl and coat in the mango habanero sauce.

Top Tips For Making

Placing the wings on a baking sheet is important to make them crispy. Make sure to pat dry them well, too, as this will help them crisp up.
If you have any extra mango habanero sauce after using 1/3 cup for the wings, you can store it in a bottle or jar in the fridge for at least two months.
We love these plain, but they are also super delicious with a side of bleu cheese dressing.

What Do We Mean By “Healthy?”

Our Most Popular Recipes

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Mango Habanero Wings

These spicy and fruity wings are the perfect easy appetizer or dinner.

Prep Time5 mins

Cook Time40 mins

Course: Appetizer, Main Course

Cuisine: American

Keyword: chicken wings, mango habanero, party food

Servings:

Calories: 323kcal

Author: Jenny Hurley

Cost: $3

Equipment

Food processor or blender
Baking sheet
Wire rack

Ingredients

Mango Habanero Sauce

1 mango
3 habanero peppers 2 seeded
3 cloves garlic
2 tablespoons white vinegar
3 tablespoons lime juice
3 tablespoons maple syrup
1/2 teaspoon paprika
1 teaspoon salt

Wings

9 chicken wings
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/2 teaspoon salt

Instructions

Preheat oven to 425º F.
Make sauce: Add all sauce ingredients to food processor or blender. Blend until smooth. Use 1/3 cup for wings.
Make wings: Line baking sheet with aluminum foil. Place wire rack on top and spray with cooking spray.
Pat wings dry with paper towel. Add to large bowl with the seasonings. Mix until well-coated.
Arrange wings with skin facing up on the wire rack. Bake for 20 minutes, then flip and bake for another 20 minutes.
Remove from from oven and let cool. Add back to the bowl and coat in sauce.

Nutrition

March 19, 2020 Condiment

Mango Habanero Sauce

This mango habanero sauce is the perfect complement to wings! Fruity with the right amount of heat, this sauce is oh-so-easy and sure to please.

Why This Sauce Is So Good

This sauce is so ridiculously tasty! It’s spicy, but not so hot that you can’t taste the fruity flavors of mango and lime.
Super easy to make, this mango habanero sauce just requires throwing a mango and some ingredients in a food processor or blender.
We love this sauce on wings, but it’s also delicious on tofu and even as a dip with tortilla chips.

How To Make This Recipe

Peel, de-pit, and dice the mango.
Combine all the ingredients in food processor. That’s it!

Top Tips For Making Mango Habanero Sauce

For less spicy sauce, seed all of the habanero peppers or add more maple syrup.
If you prefer a very smooth sauce, use a blender instead of a food processor. We started ours in a food processor and moved it to the blender to get it nice and smooth.
This recipe will make about two small hot sauce bottles worth of sauce. If you don’t have a small bottle on hand, you can put the sauce in a mason jar or even a tupperware container.
Try smoked paprika. We are huge fans of the smoky scent and flavor that smoked paprika adds to dishes, and we loved the combination of it with the fruit and peppers.

What Do We Mean By “Healthy?”

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5 from 3 votes

Mango Habanero Sauce

Fruity with the right amount of heat, this sauce is the perfect complement to wings.

Prep Time2 mins

Cook Time3 mins

Course: condiment

Cuisine: Sauces

Keyword: mango habanero, party food, wing sauce

Servings:

Calories: 33kcal

Cost: $2

Equipment

Food processor or blender

Ingredients

1
mango
3
habanero peppers
2 seeded, see notes
3 cloves garlic
2 tablespoons
white vinegar
3 tablespoons
lime juice
3 tablespoons
maple syrup
½
teaspoon paprika
1 teaspoon
salt

Instructions

Peel, de-pit, and dice mango.
Combine all ingredients in food processor. Process until smooth.

Notes

Less spicy sauce: Remove seeds from peppers or add more maple syrup.

Nutrition