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Category: Main Dish

  • Chicken Tikka Masala Recipe

    Chicken Tikka Masala Recipe

    This chicken tikka masala recipe guarantees juicy, tender, yogurt-marinated chicken simmered in a creamy, spiced tomato sauce that’s just so good. Spoon it over rice or scoop it up with naan. Either way, you’re in for a treat.

    Chicken Tikka Masala

    If you’re a fan of Indian curries or any kind of curry, this is your friendly nudge to add everything for this chicken tikka masala recipe to your shopping list right now. We love this one so much that we developed it to make enough for leftovers. Trust me, you’ll be glad you did.

    Don’t let the ingredient list scare you! A lot of the same things go into both the marinade and the sauce, so it’s not as much as it looks. Plus, hands-on time is less than you’d expect. You can marinate the chicken the night before or just 20 minutes before you start cooking, whatever works for you! However you do it, you’ll end up with something delicious. For more like this, see our family’s favorite chicken curry or this butter chicken recipe!

    Key Ingredients

    • Chicken: I usually go with boneless, skinless thighs since they turn out so tender. If you only have chicken breast, that works too, but keep in mind that chicken thighs are much more forgiving when it comes to overcooking. If you use chicken breasts, slightly undercook them in the oven before finishing them in the sauce.
    • Yogurt: Use plain yogurt for the marinade. I prefer a thick, full-fat yogurt like Icelandic or Greek. It helps tenderize the chicken and adds great flavor.
    • Ginger, Garlic, and Onion: Both the marinade and the sauce use ginger and garlic, and you’ll need a generous amount of each. It really is worth it for the flavor. The onion goes in the sauce. Yellow or sweet onions work best.
    • Spices: You’ll use many of the same spices in both the marinade and the sauce. Gather garam masala, curry powder (any basic kind is fine, just make sure it’s not extra spicy), cumin, sweet paprika, smoked paprika, and salt. This curry is mild as written, but you can add cayenne or hot chili powder for more heat. We’ve shared tips for this below the recipe.
    • Lemon: Use the juice of one lemon (3 to 4 tablespoons) for the marinade.
    • Ghee: This is used to cook the onions. Ghee is clarified butter. I usually buy it, but you can make your own. If you don’t have ghee, use a mild-flavored oil instead.
    • Tomato Paste and Crushed Tomatoes: Tomato paste and canned tomatoes are the tomato components of our creamy tomato sauce. You’ll need a 15-ounce can of crushed tomatoes, but if your store only has larger cans, just use part of one. You can also blend a smaller can of whole or diced tomatoes.
    • Broth and Cream: Use your favorite chicken broth, store-bought or homemade. Then, use heavy cream. Milk won’t work here because it can separate as the sauce cooks. Cream is definitely worth it.
    • Cilantro: Optional, but lovely for serving.

    Find the full recipe with measurements below.

    How to Make Chicken Tikka Masala

    Tip 1: Marinate the chicken. For the most flavorful, tender chicken, marinate chicken thighs in a mix of yogurt, ginger, garlic, and spices. Even just 20 minutes in our tikka masala marinade works wonders, but if you have extra time, let it hang out in the fridge for up to 8 hours. The longer, the better!

    Yogurt marinade for chicken tikka masala

    Tip 2: Make the curry sauce. Our tikka masala sauce comes together really easily. You’ll start with ghee (or oil) and cook the onions until sweet and soft, then add lots of flavor with fresh ginger, garlic, and many of the same spices you used for the chicken marinade. Once the spices are toasty, you can stir in tomato paste, which really benefits from a few minutes of stirring around in the pot.

    Now pour in the crushed tomatoes, broth, and cream. Let it all come to a gentle simmer and bubble away until the sauce thickens up and smells amazing.

    Cooking finely grated ginger, garlic, and spices for tikka masala curry sauce
    Stirring tomato paste into the pot with spices and onions for the tikka masala sauce
    Pouring crushed tomatoes, broth, and cream to make the curry sauce

    Tip 3: Bake the chicken in a hot oven. As the sauce simmers away, it’s time to bake the chicken. Traditionally, the chicken gets grilled or cooked in a tandoor for that smoky flavor, but at home, roasting in a super-hot oven does the trick. Let it cook until you see some golden brown spots. Broiling works too, but I’ve set off my fire alarm more than once, so roasting is my favorite method for this one.

    Tip 4: Simmer the baked chicken in the sauce. Once your sauce is thickened and the chicken is cooked, bring them together. As you do, make sure that you pour in all the tasty juices from the baking sheet. Let everything simmer together for a few minutes so the flavors can really mingle, then you’re ready to serve.

    Stirring the baked chicken thighs into the tikka masala sauce

    Tip 5: Serving it. Spoon everything over fluffy rice (long-grain Basmati is my favorite for this!) and don’t forget some naan or flatbread for scooping up every last bit of sauce.

    More Curry Recipes

    Chicken Tikka Masala

    Chicken Tikka Masala

    • PREP
    • COOK
    • TOTAL

    This recipe makes a lot of curry, but that’s intentional. Every time we make it, we always wish we had more for a second night, so we developed this recipe to fix that. With rice and naan, this recipe should serve 8 people, maybe 6 if they are really hungry.

    Chicken thighs are best for this one, as they turn out much more tender in the end. That said, you can use chicken breast; just watch the baking time and consider underbaking slightly before simmering it in the sauce at the end.

    8 Servings

    You Will Need

    For the marinade

    3 pounds boneless, skinless chicken thighs, cut into ½ inch cubes (1.4 kg)

    1 ½ cups whole-milk plain yogurt, 12 ounces (340 g)

    2-inch piece of ginger, finely grated on a microplane, 1 ½ tablespoons

    3 garlic cloves, finely grated on a microplane, 1 tablespoon

    1 ½ tablespoons garam masala

    1 tablespoon curry powder

    1 teaspoon ground cumin

    1 teaspoon sweet paprika

    1 teaspoon fine sea salt

    1 lemon, juiced


    For the sauce

    3 tablespoons ghee or clarified butter (or a neutral oil like avocado)

    1 medium onion, diced small

    2-inch piece of ginger, finely grated on a microplane, 1 ½ tablespoons

    5 cloves garlic, finely grated on a microplane, 1 ½ tablespoons

    1 tablespoon garam masala

    1 teaspoon smoked paprika

    ½ teaspoon ground cumin

    ½ teaspoon curry powder

    6 tablespoons tomato paste (85 g)

    1 (15-ounce) can crushed tomatoes, see tips

    1 ¾ cups chicken broth (415 g)

    1 ¾ cups heavy cream (420 g)

    Salt, to taste

    ¼ cup packed cilantro leaves, for serving

    Cooked basmati rice, for serving

    Directions

      1Marinate the chicken: In a big bowl, stir together the yogurt, ginger, garlic, garam masala, curry powder, cumin, sweet paprika, salt, and lemon juice. Add your chicken pieces and give everything a good mix so the chicken is well coated. Let it marinate for at least 20 minutes, or refrigerate, covered, for up to 8 hours.

      2Prep: Preheat the oven to 450°F (232°C). Line a rimmed baking sheet with foil or parchment paper. If you do not have a rimmed baking sheet, use 2 baking dishes instead (since the chicken releases a lot of liquid as it bakes).

      3Make the sauce: In a wide, deep skillet or Dutch oven over medium heat, melt the ghee and add the onions. Cook them until they’re soft and smell sweet. Stir in the ginger, garlic, garam masala, smoked paprika, cumin, and curry powder. Keep stirring for one more minute to wake up all the spices.

      4Stir in the tomato paste and cook for 2 to 3 minutes. Pour in the crushed tomatoes, chicken broth, and cream. Whisking helps the tomato paste incorporate and smooths out any lumps. Bring to a simmer, then reduce the heat to a gentle bubble (too vigorous and the sauce may separate). Let it cook until the sauce has thickened and reduced by a third, about 30 minutes. As it simmers, taste and check for seasoning, adding salt if you think it needs it. As it reduces, the tomato and spice flavors come through even more (the chicken and juices from cooking it bump up the spice flavor later on, too).

      5Bake the chicken: While your sauce is simmering, spread the marinated chicken out in a single layer on your prepared baking sheet (or in the baking dishes). Scrape any leftover marinade from the bowl and spread it over the top of the chicken. Bake until the chicken starts to brown around the edges, about 20 minutes.

      6To finish: When the chicken is done, let it rest while your sauce finishes up. Then add the chicken and all the juices from the baking sheet into the sauce. Let everything simmer together for 5 minutes. Serve over fluffy basmati rice and scatter plenty of fresh cilantro on top.

    Adam and Joanne’s Tips

    • Storing: Keep in airtight containers, in the fridge, for up to 4 days. Reheat slowly on the stove.
    • Tomatoes: If you can’t find crushed tomatoes, use a 15-ounce can of whole peeled tomatoes or diced tomatoes and pulse them in a blender. We use our immersion (stick) blender and carefully blend them right in the can.
    • The nutrition facts provided are estimates and do not include rice.

    Nutrition Per Serving
    Serving Size
    1/8 of the recipe
    /
    Calories
    417
    /
    Total Fat
    22.9g
    /
    Saturated Fat
    11.6g
    /
    Cholesterol
    208mg
    /
    Sodium
    798.8mg
    /
    Carbohydrate
    12.2g
    /
    Dietary Fiber
    2g
    /
    Total Sugars
    7.2g
    /
    Protein
    37.8g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Ground Turkey Tacos Recipe

    Ground Turkey Tacos Recipe

    Our family makes this ground turkey tacos recipe almost weekly! We all love it, and it takes less than 30 minutes. A true weeknight meal!

    Ground Turkey Tacos

    Like many of you, I’m always looking for fast weeknight meals that feel put together. These quick turkey tacos made with ground turkey are one of my go-tos. The taco seasoning is made with spices I always have in my pantry, so I don’t have to think twice when it’s time to make them.

    The turkey cooks up in under 20 minutes. All that’s left is to warm some tortillas, pile on your favorite toppings, and dinner is ready. This is honestly one of the recipes we make the most. If you love tacos as much as we do, check out our ground beef tacos and pork tacos.

    Key Ingredients

    • Taco Seasoning: I know you can buy packets at the store, but I much prefer our taco spice blend below. You’ll combine chili powder, ground cumin, smoked paprika, garlic powder, oregano, and salt together. Another option is to use this homemade taco seasoning, which makes a larger batch and has a few optional ingredients for added flavor.
    • Ground Turkey: I like to use ground turkey with at least 7% fat for these tacos. If you go with a leaner package, it can get a little dry. You can substitute ground chicken without any changes, and if you want to add veggies, see our taco meat recipe for tips.
    • Tomato Paste and Stock: These make the taco mixture richer and more flavorful.  I like vegetable broth, tomato broth, or chicken stock. You only need ½ cup, so use whatever you have (water will work in a pinch, too).
    • Tortillas: Use whatever tortillas you love best. Homemade tortillas are always a treat, and if you want to try making them, we have recipes for both corn tortillas and flour tortillas.
    • Taco Toppings: These are your tacos, so go wild with your favorites! In our house, we switch it up between lettuce, cabbage, tomato, avocado (sliced or mashed), sour cream with a squeeze of lime, and pickled red onions. Cheese is always a hit, too.

    Find the full recipe with measurements below.

    Ground Turkey Tacos

    How to Make Turkey Tacos

    Tip 1: Make our homemade spice mix. If you’ve been around here for a while, you know we love our homemade taco seasoning. If you’re new, trust me. Skip the store-bought packets and mix up your own with chili powder, cumin, smoked paprika, garlic powder, dried oregano, and salt. It makes all the difference.

    Tip 2: Brown the turkey. Let your ground turkey get a little color and a few crispy edges. I like to press the turkey down in the skillet and let it hang out for a minute before breaking it up. Sprinkle in your spice mix, then use a wooden spoon to break it up into crumbles. A heavy skillet (cast iron is my go-to) works wonders here. I do the same thing when I make our beef tacos.

    Cooking ground turkey with tacos seasoning in a skillet

    Tip 3: Finish with tomato paste and stock. This is the secret to juicy, flavorful taco meat. Once your turkey is browned and crumbly, stir in a spoonful of tomato paste and a splash of stock. Let it bubble away for a minute or two, and you’re all set to build your tacos!

    Stirring tomato paste into browned turkey meat for tacos
    Stirring broth into ground turkey taco meat

    Tip 4: Warm your tortillas. My favorite way is to toast them one at a time over the gas burner until they’re soft with a few charred spots. If you don’t have a gas burner, just heat them in a hot pan until they’re warm and still soft. Stack them up and wrap in a clean dish towel until you’re ready to eat.

    Serving Suggestions

    I’m sure you already have favorite toppings for tacos, but here are a few more ideas from our kitchen. We love stuffing tortillas with all the toppings. The options are endless!Here are some of our go-tos:

    For sides, we love rice and beans. Here are our recipes for Mexican rice, saffron rice, and cilantro lime rice. Plus, two recipes for beans: refried beans or these saucy black beans. And if you want dinner to feel like your favorite Tex-Mex restaurant, try homemade salsa with tortilla chips.

    More Taco Recipes

    Ground Turkey Tacos

    Ground Turkey Tacos

    • PREP
    • COOK
    • TOTAL

    In these turkey tacos, we use our family’s favorite taco meat recipe, but swap ground beef for ground turkey. These turn out best when made with ground turkey that has at least 7% fat. To make them really special, try homemade tortillas. Here’s our recipes for flour tortillas and corn tortillas.

    4 Servings

    You Will Need

    1 ½ teaspoons chili powder

    1 teaspoon ground cumin

    ½ teaspoon smoked paprika

    1 teaspoon garlic powder

    ¼ teaspoon dried oregano

    ¾ teaspoon fine sea salt, plus more as needed

    1 ½ tablespoons avocado oil

    1 pound ground turkey, 93/7 (450 g)

    2 tablespoons tomato paste (35 g)

    ½ cup chicken stock or water

    8 flour tortillas or corn tortillas, warmed over a gas burner or in a skillet

    Favorite taco toppings like cheese, cabbage, avocado, sour cream, pickled onions, pico de gallo, roasted tomatillo salsa, lime wedges, or hot sauce

    Directions

      1Make spice mix: In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, dried oregano, and salt.

      2Cook the taco meat: Heat the avocado oil in a medium skillet over medium-high heat. Add the ground turkey and sprinkle the spice mixture over it. Use a wooden spoon to break up the meat as it cooks, stirring until it begins to brown.

      3Stir in the tomato paste and cook for 2 more minutes. Add the chicken stock (or water) and simmer for a few minutes until the sauce thickens. Taste, then add more salt if you think it needs it.

      4Warm tortillas: For a gas burner, turn the burner to medium, place the tortilla over the flame, and heat through. When it starts to blister a bit, flip and warm the second side. Continue with the remaining tortillas. Alternatively, to warm in a skillet, place a heavy-bottomed skillet over medium heat, add the tortillas (one at a time), and cook until warm, soft, and toasty. Keep warmed tortillas wrapped in a clean dish towel to keep them warm.

      5Build tacos: Divide the turkey between warmed tortillas and top with your favorite taco toppings.

    Adam and Joanne’s Tips

    • Make-ahead: Make the turkey mixture up to 4 days in advance. Store in an airtight container in the refrigerator. Reheat before serving. Adding a tablespoon or two of additional stock or water helps to moisten the meat.
    • Making thinned sour cream: To make it drizzleable, stir 2 tablespoons of sour cream with a teaspoon or two of fresh lime juice, then add a pinch of salt.
    • The nutrition facts provided below are estimates. We included the taco meat and tortillas.

    Nutrition Per Serving
    Serving Size
    1/4 of the recipe
    /
    Calories
    341
    /
    Total Fat
    16.6g
    /
    Saturated Fat
    3.4g
    /
    Cholesterol
    84.1mg
    /
    Sodium
    580.5mg
    /
    Carbohydrate
    24.8g
    /
    Dietary Fiber
    4g
    /
    Total Sugars
    1.6g
    /
    Protein
    25.4g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • 18 Easy Shrimp Recipes for Busy Weeknights

    18 Easy Shrimp Recipes for Busy Weeknights

    Shrimp is our weeknight hero. Whenever I’m stumped on what to make for dinner, I know I can count on these easy shrimp recipes. We make them on repeat, and they always come through.

    Easy Shrimp Salad with Dill

    I almost always toss a bag of frozen shrimp into my cart at the store. If there’s shrimp in the freezer, I know a quick, tasty dinner is just minutes away. These are our go-to shrimp recipes. They are simple, fast, and always delicious. From shrimp stir fry to shrimp pasta, there’s something here for everyone to love.

    Whether you’ve got fresh shrimp or a trusty bag of frozen shrimp, you’re in good shape. I’ve also included our favorite tips after the recipes for thawing shrimp fast, so you can get dinner on the table even quicker.

    Find all 18 recipes below! For more, see all of shrimp recipes or join our free newsletter and get our best seasonal recipes delivered straight to your inbox. Happy cooking!

    Our Favorite Shrimp Recipes

    Cilantro Lime Butter Shrimp

    Cilantro Lime Butter Shrimp

    This delicious cilantro lime shrimp recipe is ready in less than 20 minutes and has easily become one of my family’s favorite shrimp recipes!

    Shrimp Scampi

    Garlic Shrimp Scampi

    Our shrimp scampi recipe made with garlic, butter, white wine, and lemon feels fancy but is actually super quick and easy. It’s basically the best garlic butter shrimp you’ll ever make.

    Chili Butter Head On Shrimp

    Chili Butter Head On Shrimp

    This head on shrimp baked with butter and chili paste is incredibly delicious and super easy to make. You’ll have dinner ready in under 20 minutes!

    Cajun Shrimp with Garlic Butter Sauce

    The Best Cajun Shrimp

    This cajun shrimp recipe is outrageously flavorful and easy! We cook the shrimp in a hot skillet, and then swirl in the most delicious garlic cajun butter.

    Shrimp Stir Fry

    Quick Shrimp Stir Fry

    This shrimp stir fry recipe is fast, easy, and unbelievably delicious. Ready in 20 minutes with juicy shrimp, crisp veggies, and a crave-worthy homemade sauce.

    Pickled Shrimp

    Seriously Good Pickled Shrimp

    This tangy, herby, lemony pickled shrimp recipe is so good you’ll want to make a double batch!

    Tomato Basil Shrimp Pasta

    Tomato Shrimp Pasta

    This tomato shrimp pasta recipe is incredibly easy, light, and comes together in the time it takes the pasta to cook.

    Shrimp Carbonara

    Seriously Good Shrimp Carbonara

    I’m excited to share this delicious shrimp carbonara recipe which features perfectly cooked shrimp tossed with spaghetti in a silky sauce.

    Best Creamy Shrimp Salad

    The Best Shrimp Salad

    This is my favorite shrimp salad recipe. It’s absolutely delicious, thanks to perfectly cooked shrimp, fresh dill, and an out of this world homemade dressing.

    Bang Bang Shrimp

    Perfect Bang Bang Shrimp

    This Bang Bang shrimp recipe with light, crispy fried shrimp tossed in the easiest homemade Bang Bang sauce makes us so happy. Crispy, creamy, a little sweet, and just the right amount of heat.

    Easy Shrimp Cocktail

    Easy Shrimp Cocktail

    Our favorite shrimp cocktail recipe skips poaching or boiling and roasts the shrimp instead. It’s easy to make and guarantees juicy, tender shrimp every time.

    Bacon-Wrapped Shrimp

    Bacon-Wrapped Shrimp

    This bacon-wrapped shrimp recipe is my go-to party appetizer. The spicy maple glaze, combined with a few simple tricks, makes them completely irresistible.

    Shrimp Burger

    Shrimp Burgers with Lime Slaw

    This shrimp burger recipe with garlic and ginger is a total win in our house. They’re juicy, a bit sweet from the shrimp, and perfect with our creamy lime slaw.

    Sesame Ginger Shrimp Marinade

    Sesame Ginger Shrimp Marinade

    This shrimp marinade recipe is perfect for grilling or roasting! Ginger, garlic, fish sauce, sesame oil, and honey combine for a delicious, sweet, sticky glaze.

    Easy Shrimp Ceviche

    Easy Shrimp Ceviche

    Our favorite shrimp ceviche recipe combines lightly poached shrimp with lime juice, lemon juice, and avocado. It’s fresh, healthy, and delicious.

    The Best Fajitas We've Ever Made

    The Best Homemade Fajitas

    This fajita recipe is truly restaurant-worthy. The secret is cooking the steak, chicken, and shrimp all in one skillet, which builds incredible flavor.

    Chile Butter Shrimp Tacos Recipe

    Chile Shrimp Tacos with Slaw

    Here are my new favorite shrimp tacos! There’s tender shrimp cooked with the perfect blend of spices and butter, mashed avocado, and a quick and crunchy slaw

    Pesto Soba Noodles with Shrimp

    You will love this quick and fresh soba noodles recipe with basil pesto, shrimp, and cucumber. Made in under 25 minutes!

    How to Thaw Shrimp Quickly

    If you are like us, you probably have a bag of frozen shrimp in the freezer. This is how we quickly thaw them:

    • Option 1 (the quickest): Add your frozen shrimp to a bowl without a bag, then cover them with cold water (cold is important, don’t use warm or hot). They should take 15 to 20 minutes to thaw. Make sure you change the water a few times (keep it cold) and move the shrimp around occasionally to help them thaw. Note: Don’t leave your shrimp in water for much longer than 30 minutes, as their texture may start to degrade.
    • Option 2: Place the shrimp into a sealed plastic bag (like a ziplock bag), but squeeze out as much air as you can. Fully submerge the bag of shrimp in a large bowl of cold water, flipping the bag a few times, and changing the water every 30 minutes until the shrimp have thawed.

    For more cooking inspiration, join our free newsletter and get our best seasonal recipes delivered straight to your inbox. Click here to join. Happy cooking!

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

    Source link

  • Perfect Bang Bang Shrimp Recipe

    Perfect Bang Bang Shrimp Recipe

    This Bang Bang shrimp recipe with light, crispy fried shrimp tossed in the easiest homemade Bang Bang sauce makes us so happy. Crispy, creamy, a little sweet, and just the right amount of heat.

    Bang Bang Shrimp

    We first fell for Bang Bang shrimp at Bonefish Grill, and it was love at first bite. Ever since, I’ve wanted to make our own version at home, and I’m so excited to finally share it with you!

    We start by marinating the shrimp, then coat them in a light batter and fry until perfectly crisp. After that, we toss them in our homemade Bang Bang sauce. Ever since we got this recipe just right, Adam asks for it all the time! I think it’s officially one of his favorites.

    Key Ingredients

    • Shrimp: Use fresh, high-quality large or extra-large shrimp. If using frozen shrimp, thaw them overnight in the refrigerator, then pat them dry with paper towels before marinating (or use my tips below for quick thawing).
    • Buttermilk: Before dredging and frying the shrimp, we marinate them in a mixture of buttermilk and salt (only 15 minutes). This adds flavor and plumps them up, making them juicy when cooked.
    • Cornstarch and Flour: The best Bang Bang shrimp has a delicate batter (nothing heavy or made with breadcrumbs). After marinating the shrimp, you’ll dredge them in a mix of cornstarch and flour. The cornstarch in our recipe keeps the batter super light.
    • Spices: These are mixed with the cornstarch and flour. You’ll need garlic powder, onion powder, and pepper.
    • Bang Bang Shrimp Sauce: I’ve shared our recipe below. It combines mayonnaise, Thai sweet chili sauce, sriracha, lime juice (our secret for the best sauce), and honey.
    • Oil: The shrimp are fried in this recipe, so you will need a good-quality frying oil. We like peanut oil or vegetable oil. I know some of you will wonder if you can skip frying and bake these shrimp instead. You can, but not with the batter we provide in our recipe below. Check our tips below the recipe.

    Find the full recipe with measurements below.

    How to Make Bang Bang Shrimp

    Tip 1: Marinate the shrimp. The marinade is simple but so effective. Buttermilk and salt make the shrimp extra flavorful and plump, so they’re juicy and snappy when cooked.

    Marinating shrimp in buttermilk

    Tip 2: Homemade sauce is better. Our easy sauce comes together in just a few minutes. Just stir everything together in a bowl. It keeps for a week in the fridge, so don’t forget to save any leftovers! (We have more ideas for using it in our recipe for Bang Bang sauce.)

    Bang Bang sauce ingredients in a bowl

    Tip 3: Frying the shrimp. I use a Fry Daddy, which is inexpensive and makes frying at home a little easier (we don’t fry that much, but I still find it a worthwhile buy for the times when we do). That said, a deep pot works really well, too. Keep the following in mind when frying these shrimp:

    • Use enough oil! You want the oil deep enough so the shrimp float and don’t touch the bottom, but not so much that it gets close to the rim of your pot. A deep pot is your friend here.
    • Get your oil temperature right! I aim for 350°F (the Fry Daddy runs a little hotter, but that’s fine). A thermometer is super helpful here.
    • Drain your shrimp well! You don’t want them too wet before they hit the oil. After draining, quickly dredge them in the flour, cornstarch, and spice mix. I like to dredge in batches (just enough for what I’m frying right away).
    • Once the shrimp are fried, move them to paper towels to drain. Serve them while they’re still hot and crispy!
    Dredging the shrimp in flour and cornstarch
    Frying the shrimp before adding the sauce

    Tip 4: Adding the sauce. We want to keep the shrimp nice and crispy, so add your sauce only when you are ready to serve. I add just enough to coat the shrimp without weighing it down. You can always add some dipping sauce on the side, too!

    Tossing crispy fried shrimp with Bang Bang sauce

    Serving Suggestions

    Very often, in restaurants, these are served as an appetizer, but at home, we turn them into dinner. You can make Bang Bang shrimp tacos (coming soon), or serve these shrimp with something cool and crisp. I love this cilantro-lime slaw, or the lime slaw used for our shrimp burgers. Rice (try saffron rice or cilantro lime rice), roasted cabbage, or roasted potatoes are great options, too.

    More Shrimp Recipes

    Bang Bang Shrimp

    Perfect Bang Bang Shrimp

    • PREP
    • COOK
    • TOTAL

    These Bang Bang shrimp are hard to stop eating. Perfectly crispy, with a delicious homemade sweet-and-spicy sauce. These are fried, but we have provided tips for baking the shrimp below the recipe.

    4 Servings

    You Will Need

    For the Shrimp

    1 pound shrimp, large or extra-large, peeled, deveined, with tails removed

    1 cup well-shaken buttermilk (227 g)

    ¾ teaspoon fine sea salt

    ½ cup cornstarch (60 g)

    ½ cup all-purpose flour (65 g)

    1 teaspoon garlic powder

    1 teaspoon onion powder

    ⅛ teaspoon fresh ground pepper

    Peanut oil or vegetable oil for frying

    2 green onions, thinly sliced, for serving

    1 teaspoon toasted sesame seeds, for serving


    For the Sauce

    ½ cup mayonnaise (113 g)

    ¼ cup Thai sweet chili sauce, like Mae Ploy (95 g)

    1 ½ tablespoons Sriracha

    1 tablespoon lime juice

    1 teaspoon honey

    Directions

      1Marinate the shrimp: Combine the shrimp with the buttermilk and salt in a large bowl, then let it sit on the counter for 15 minutes.

      2Make the sauce: In a small bowl, stir together the mayonnaise, sweet chili sauce, sriracha, lime juice, and honey. Set aside (or refrigerate for up to one week).

      3Make breading: In a wide, shallow bowl, whisk together the cornstarch, flour, garlic powder, onion powder, and pepper.

      4Prepare the oil: Use a medium, deep saucepan or Fry Daddy (see tips below). Fill it with enough oil so the shrimp are submerged without resting on the bottom. Also, make sure that there is ample space to fry them without the oil rising too close to the top. Heat the oil to 350°F (175°C) as registered on an instant-read thermometer.

      5Cook the shrimp: Drain the shrimp, then, working in batches, toss them into the dredge and toss until lightly coated. Carefully place the shrimp into the hot oil and fry for 2 to 3 minutes, or until golden and crisp. Transfer the fried shrimp to a paper-towel-lined plate.

      6To finish: When ready to serve, toss the shrimp with just enough of the sauce to coat, then serve with green onions and sesame seeds scattered over the top.

    Adam and Joanne’s Tips

    • Storing: Keep the sauce in an airtight container or jar in the fridge for up to a week. Stir well before using. The fried shrimp will not stay crisp, but lasts up to 3 days in the fridge.
    • Healthier sauce: Substitute the mayonnaise for plain thick yogurt like Icelandic or Greek yogurt. I prefer less tangy options.
    • Quickly thaw shrimp: Add your frozen shrimp to a bowl without a bag, then cover them with cold water (cold is important, don’t use warm or hot). They should take 15 to 20 minutes to thaw. Make sure you change the water a few times (keep it cold) and move the shrimp around occasionally to help them thaw. Note: Don’t leave your shrimp in water for much longer than 30 minutes, as their texture may start to degrade.
    • Frying: We have a Fry Daddy, which makes frying at home a little easier. It’s not very expensive and sold online (we purchased ours on Amazon).
    • Baked shrimp: You can’t bake these shrimp with the batter above, but you can still get great flavor. Just mix 1/4 teaspoon each of salt, pepper, garlic powder, and onion powder. Toss the shrimp with a little oil and the spice mix, spread them on a baking sheet, and bake until plump and opaque. Toss with the Bang Bang sauce. You can also cook them in a skillet.
    • The nutrition facts provided are estimates. We assumed 4 tablespoons of sauce. We left the oil out as it is difficult for us to determine the nutrition facts of fried foods.

    Nutrition Per Serving
    Calories
    341
    /
    Fat
    10g
    /
    Saturated Fat
    2.4g
    /
    Cholesterol
    193.2mg
    /
    Sodium
    820.5mg
    /
    Carbohydrate
    35.3g
    /
    Fiber
    0.9g
    /
    Total Sugars
    7.2g
    /
    Protein
    26.8g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Easy Ground Beef Tacos Recipe

    Easy Ground Beef Tacos Recipe

    My family’s best beef taco recipe calls for lean ground beef and a simple blend of pantry spices. One of my favorite 20-minute dinners, and the entire family loves it!

    Ground Beef Tacos

    These easy beef tacos are a weeknight favorite at our house. We use our go-to taco meat recipe with lean ground beef and a handful of pantry spices. It’s quick, simple, and so much better than anything you’d get from a store-bought seasoning packet.

    Adam and I both love tacos for dinner, but it wasn’t until our son really fell for this taco recipe that we started making it on repeat. I love the spiced beef mixture tucked into corn tortillas and top it with whatever I happen to have on hand. Sour cream, lettuce, cabbage, pico de gallo, guacamole, avocado, you name it. They all work!

    Key Ingredients

    • Taco Seasoning: I know you can buy packets at the store, but I much prefer our taco spice blend below. You’ll combine chili powder, ground cumin, smoked paprika, garlic powder, oregano, and salt together. Another option is to use this homemade taco seasoning, which makes a larger batch and adds a few optionals ingredients for flavor.
    • Ground Beef: I like to use lean ground beef (90/10 or 10% fat) for these tacos. If you go with a fattier beef, it can get a little greasy. You can substitute other ground meat in this taco recipe (we swap in chicken or turkey all the time, see our ground turkey tacos as an example). For shredded beef, see our shredded beef tacos or beef birria, which you can turn into birria tacos.
    • Veggies: Totally optional, but if I have chopped onion or Anaheim pepper hanging out in the fridge, I toss them in the skillet. They add a little extra texture, and I love how sweet they get once they’re cooked.
    • Tomato Paste and Stock: These make the beef mixture richer and more flavorful.  I like vegetable broth, tomato broth, beef stock, or chicken stock. You only need 1/2 cup, so use whatever you have (water will work in a pinch, too).
    • Tortillas: Use whatever tortillas you love best. Homemade tortillas are always a treat, and if you want to try making them, we have recipes for both corn tortillas and flour tortillas.
    • Taco Toppings: These are your tacos, so go wild with your favorites! In our house, we switch it up between lettuce, cabbage, tomato, avocado (sliced or mashed), sour cream with a squeeze of lime, and pickled onions. Cheese is always a hit, and you can’t go wrong with classic chopped onion.

    Find the full recipe with measurements below.

    How to Make the Best Beef Tacos

    Tip 1: Make our homemade spice mix. Skip the packets at the store. Our simple taco seasoning calls for spices you likely already have on hand. You’ll stir together chili powder, cumin, smoked paprika, garlic powder, dried oregano, and salt.

    Tip 2: Brown the beef. For the best flavor and texture, let your ground beef get a little color and crispy edges. I like to press it down in the skillet and let it sit for a minute before breaking it up. Add your spice mix, then use a wooden spoon to crumble the meat. A heavy skillet, like a cast-iron skillet, works great here. I do the same when making our ground pork tacos.

    Browning lean ground beef with taco seasoning for tacos

    Tip 3: Add extra veggies if you have them. I don’t always do this, but when there’s onion or Anaheim pepper in the fridge, I toss them in with the meat. They get soft and sweet, and it’s so good with all the spices.

    Adding onion and chopped Anaheim pepper to spice ground beef for beef tacos

    Tip 4: Finish with tomato paste and stock. This is what brings everything together and keeps the taco meat juicy. Stir in a spoonful of tomato paste, then add a splash of stock. Let it simmer, and you’re ready to build your tacos!

    Pouring stock into a skillet with spiced ground beef for taco meat

    Tip 5: Warm your tortillas. I love using my gas burner to toast tortillas one at a time over the flame. They get soft with a few charred spots, which taste amazing. If you don’t have a gas burner, heat them in a hot pan until they’re warm but still soft. Stack them up and wrap in a clean dishcloth until you’re ready to eat.

    Serving Suggestions

    I’m sure you already have your own favorite way to build beef tacos, but here are a few more ideas from our kitchen. We love stuffing tortillas with all the toppings. The options are endless! Here are some of our go-tos:

    • Mexican Rice or Cilantro Lime Rice
    • Refried Beans, Refried Black Beans, or these saucy Black Beans
    • Sliced or mashed avocado or Guacamole
    • Shredded cheese, crumbled queso fresco, or cojita cheese
    • Chopped fresh tomatoes, Pico de Gallo, or Roasted Tomato Salsa
    • Salsa with Tortilla Chips
    • Raw onions, Pickled Onions, or Cowboy Candy (Candied Jalapeños)
    • Cilantro Lime Slaw, fresh sliced cabbage, or crunchy lettuce
    • Sour cream thinned with fresh lime juice and seasoned with a pinch of salt.
    • Homemade Ranch Dressing or Cilantro Lime Dressing (my favorite for taco salad)

    More Taco Recipes

    Ground Beef Tacos

    Easy Ground Beef Tacos

    • PREP
    • COOK
    • TOTAL

    This is my family’s go-to beef taco recipe. We’ve called for lean ground beef below and prefer this when made with ground meat that has a little fat (7% to 10% is perfect). Any more, and it’s a bit greasy (any less, and it turns out dry). The onions and pepper are optional, but they add a bit of extra texture.

    4 Servings

    You Will Need

    1 ½ teaspoons chili powder

    1 teaspoon ground cumin

    ½ teaspoon smoked paprika

    1 teaspoon garlic powder

    ¼ teaspoon dried oregano

    ¾ teaspoon fine sea salt, plus more as needed

    1 tablespoon avocado oil

    1 pound lean ground beef, 90/10 (450 g)

    ¾ cup finely chopped onion, a quarter of a medium onion, optional

    1 Anaheim pepper, deseeded and finely chopped, optional

    2 tablespoons tomato paste (35 g)

    ½ cup chicken stock or water (60 ml)

    6 to 8 tortillas, corn or flour

    Favorite taco toppings like cheese, cabbage, avocado, sour cream, pickled onions, pico de gallo, roasted tomato salsa, lime wedges, or hot sauce

    Directions

      1Make spice mix: In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, dried oregano, and salt.

      2Make taco meat: Heat the avocado oil in a medium skillet over medium-high heat. Add the ground beef, pat it down into the skillet, and sprinkle the spice mixture over it. Use a wooden spoon to break up the meat as it cooks, stirring until it begins to brown.

      3Stir in the onions and pepper, then cook, moving them around the pan until they begin to soften and the onions smell sweet, about 3 minutes.

      4Stir in the tomato paste and cook for 2 more minutes. Add the chicken stock (or water) and simmer for a few minutes until the sauce thickens. Taste, then add more salt if you think it needs it.

      5Warm tortillas: For a gas burner, turn the burner to medium, place the tortilla over the flame, and heat through. When it starts to blister a bit, flip and warm the second side. Continue with the remaining tortillas. Alternatively, to warm in a skillet, place a heavy-bottomed skillet over medium heat, add the tortillas (one at a time), and cook until warm, soft, and toasty. Keep warmed tortillas wrapped in a clean dish towel to keep them warm.

      6Build tacos: Divide the beef between warmed tortillas and top with your favorite taco toppings.

    Adam and Joanne’s Tips

    • Make-ahead: Make the ground beef mixture up to 4 days in advance. Store in an airtight container in the refrigerator. Reheat before serving. Adding a tablespoon or two of additional stock or water helps to moisten the beef.
    • Making thinned sour cream: To make it drizzleable, stir 2 tablespoons of sour cream with a teaspoon or two of fresh lime juice, then add a pinch of salt.
    • The nutrition facts provided below are estimates. We included the taco meat and tortillas.

    Nutrition Per Serving
    Serving Size
    2 tortillas (8 total)
    /
    Calories
    374
    /
    Total Fat
    16.8g
    /
    Saturated Fat
    5.2g
    /
    Cholesterol
    73.5mg
    /
    Sodium
    579mg
    /
    Carbohydrate
    29.4g
    /
    Dietary Fiber
    5.1g
    /
    Total Sugars
    3.8g
    /
    Protein
    27.3g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Hot Honey Prosciutto Pizza

    Hot Honey Prosciutto Pizza

    This hot honey prosciutto pizza is the lazy dinner or lunch you’ll make on repeat. Salty prosciutto, melty cheese, and a generous drizzle of hot honey on a crispy flatbread or pita — ready in 15 minutes, no pizza dough required.

    Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Recipes To Try

    At A Glance

    • ⏱ Ready In: 15 minutes
    • 🍽 Serves: 1
    • 🌱 Diet: Nut-free
    • 💪 Nutrition Highlights: ~30 grams protein, ~620 calories per serve, high protein – to be updated
    • 🥕 Main Ingredients: Lebanese flatbread or pita, pizza sauce, pizza cheese, prosciutto, hot honey
    • 🔥 Flavor Profile: Salty, cheesy, subtly spicy, sticky-sweet — the whole package
    • 🧊 Meal-Prep Friendly: Best eaten fresh; the flatbread softens if stored
    • Best Served With: Fresh rocket with balsamic or a simple green salad

    This started as my answer to hot honey pepperoni pizza — I love that combination, but I had prosciutto in the fridge and a flatbread that needed using. Ten minutes later I had something I honestly liked even better.

    The prosciutto goes on after baking, which means it stays silky and slightly warm from the residual heat, rather than crisping up the way pepperoni does. That contrast — tender, salty prosciutto against bubbling, golden cheese — is the whole point. And then the hot honey ties it all together: sweet, sticky, with just enough heat to wake everything up.

    It’s become my go-to lazy lunch and one of those weeknight dinners that feels more special than a 15-minute meal has any right to. If you haven’t tried hot honey on pizza yet, this is your sign.

    👩‍🍳 You might also like these recipes: hot honey chicken wings, hot honey chicken tenders, mini pizza ham pineapple, tortilla wrap recipes, or these easy weeknight dinners.

    What You’ll Need

    Here is what you’ll need for this hot honey prosciutto pizza recipe. Find the full measurements in the recipe card below.

    • Lebanese flatbread or pita bread — the base of the whole thing, and honestly the secret weapon here. It bakes up crisp at the edges with a little chew in the middle. Either works; Lebanese flatbread tends to be thinner and crispier, pita a bit more substantial. About 100 grams is ideal for a single serve.
    • Pizza sauce — store-bought is absolutely fine here. This is a lazy pizza, after all. Any tomato-based pizza or passata sauce works well. You only need 2 tablespoons, so you don’t need to overthink it.
    • Dried Italian herbs — optional but they add that classic pizza-parlor aroma. If you don’t have a blend, a pinch of dried oregano does the job.
    • Pizza cheese — a grated melting cheese mix is what you want. I used the Perfect Italiano Perfect Pizza blend (a 3-cheese mix), which gets beautifully golden and bubbling. Any mozzarella-based blend works.
    • Prosciutto — thinly sliced is key. It goes on after baking, layered over the hot cheese, which means it warms through gently rather than drying out. 4–5 slices (about 40–50 grams) is enough to cover the whole pizza.
    • Hot honey — the ingredient that makes this recipe. Drizzled generously over the top, it hits sweet and spicy at once and ties all the flavors together. If you don’t have hot honey, you can drizzle regular honey and add a pinch of chili flakes. Or, make your own using this hot honey recipe.

    How To Make Hot Honey Prosciutto Pizza

    Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this flatbread pizza.

    • Preheat your oven to 210°C / 415°F. Line a baking tray with baking paper or just place the flatbread directly on the oven rack for a crispier base.
    • Spread the pizza sauce evenly over the flatbread, leaving a small border around the edges. Sprinkle with dried Italian herbs.
    • Scatter the grated pizza cheese evenly across the top.
    • Bake for about 10 minutes, or until the cheese is melted, golden, and bubbling at the edges.
    • Remove from the oven and immediately layer the prosciutto slices over the top, covering the pizza completely. The heat from the cheese will warm the prosciutto through.
    • Drizzle generously with hot honey and serve straight away.

    Watch The Video

    Recipe Tips

    • Don’t skip the post-bake prosciutto step. Baking prosciutto makes it dry and a little tough. Layering it on after the pizza comes out of the oven keeps it silky and tender — a much better result.
    • Use a hot oven. 210°C / 415°F gives you a good golden base and properly melted cheese in about 10 minutes. Any lower and the cheese won’t colour nicely.
    • Adjust the hot honey to taste. 2 teaspoons is a good starting point if you’re new to it; go to 3 if you like a real hit of sweet heat. I usually go generous.
    • No hot honey? Drizzle with regular honey and scatter a small pinch of dried chili flakes or a drizzle of your favorite chili oil over the top. It’s not quite the same, but it gets you there.
    • Want it crispier? Place the flatbread directly on the oven rack (rather than a tray) for the last few minutes. The underside crisps up beautifully.
    • Variations: Try swapping prosciutto for speck or coppa. Add a handful of fresh rocket on top with the prosciutto for extra flavor and freshness. A few shavings of parmesan also work beautifully.
    • Storage: This is really best eaten fresh. The flatbread base softens if stored, and prosciutto doesn’t love being reheated. Make it, eat it.

    Serving Suggestions

    This pizza is a complete meal on its own, but if you want to round it out, a handful of fresh rocket dressed with a little balsamic glaze is the natural pairing — the peppery bitterness cuts through the richness of the cheese and honey perfectly. A simple green salad works just as well. I sometimes do a quick rocket or arugula salad with Parmesan on the side, which takes about 3 minutes to throw together. Serve with a glass of something cold — this pizza is casual, fun food, and the occasion should match.

    💬 If you’ve tried this hot honey prosciutto pizza or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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    This hot honey prosciutto pizza is the answer to weeknight laziness. Silky prosciutto, bubbling cheese, and a sticky-spicy drizzle of hot honey on a crispy flatbread — it’s one of those 15-minute meals that somehow feels like a treat. Find step-by-step photos and more recipe tips above.

    • Preheat the oven to 210°C / 415°F.

    • Place the flatbread on a baking tray lined with baking paper (or directly on the oven rack for a crispier base).

    • Spread the pizza sauce evenly over the flatbread. Sprinkle with dried Italian herbs.

    • Scatter the grated pizza cheese evenly over the top.

    • Bake for 8–10 minutes, or until the cheese is melted, golden, and bubbling at the edges.

    • Remove from the oven. Immediately layer the prosciutto slices over the top to cover the pizza completely — the heat from the cheese will warm it through.

    • Drizzle generously with hot honey. Serve immediately.

    Nutrition: Macros will vary based on the pita bread you use and the type of cheese.

    Important Ingredient Tips:     Prosciutto should always go on after baking, not before — it stays silky and tender rather than drying out. Use any good-quality melting cheese blend; a mozzarella-based mix works best for that pull and golden color.
    Key Recipe Tips: Use a hot oven (210°C / 415°F) for best results. Place the flatbread directly on the oven rack for a crispier base. Adjust hot honey quantity to your taste — start with 2 teaspoons and go from there.
    Storage Tips: Best eaten fresh. The flatbread base softens if stored, and prosciutto doesn’t reheat well. This is a make-and-eat recipe.
    Make-Ahead Tips: You can pre-portion your ingredients (sauce, shredded cheese, prosciutto) and keep them in the fridge so the pizza comes together in under 5 minutes when you need it.
    FAQs:
    Can I use a different base? Yes — naan bread works beautifully here, as does a regular pita. Flour tortillas will give you a thinner, crispier result. Adjust bake time accordingly.
    What is hot honey? It’s honey infused with chili — you get a sweet, sticky drizzle with a gentle heat at the finish. It’s available in most supermarkets and specialty food stores. Mike’s Hot Honey is a popular brand. If you can’t find it, combine regular honey with a small pinch of chili flakes.
    Can I make this for more than one person? Absolutely — just scale up. Each person gets their own flatbread. Great for a casual dinner party appetizer or a quick family lunch.
    Can I use other deli meats? Yes — speck, coppa, or even salami all work well. For a pepperoni version, add the pepperoni before baking.

    Calories: 685kcal | Carbohydrates: 71g | Protein: 28g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 1332mg | Potassium: 361mg | Fiber: 3g | Sugar: 13g | Vitamin A: 547IU | Vitamin C: 2mg | Calcium: 396mg | Iron: 3mg

    Keywords: prosciutto pizza, pita pizza, flatbread pizza, pita bread pizza, easy pizza recipe, flat bread pizza, hot honey prosciutto pizza, work from home lunch, lazy girl meal, hot honey pizza

    More Recipes To Try



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  • Our Favorite Taco Meat Recipe

    Our Favorite Taco Meat Recipe

    Our favorite taco meat recipe calls for ground beef, turkey, or chicken, along with basic spices you probably already have on hand. Easy and so much better than what you can make from the packets sold at the store.

    Taco Meat

    My entire family loves this taco meat recipe, and we use it all the time for quick dinners like beef tacos, turkey tacos, taco salad, burritos, nachos, and more.

    It’s absolutely a recipe you should keep in your back pocket, because when those busy days happen (which they do!), knowing that you can make a 15-minute dinner with basic spices from your spice cabinet and a pound of ground meat helps.

    Key Ingredients

    • Taco Seasoning: I know you can buy packets at the store, but trust me, our taco spice blend is so much better. Also, I bet you already have all the spices you need to make it in your spice cabinet. You’ll combine chili powder, ground cumin, smoked paprika, garlic powder, oregano, and salt together. It’s easy and makes the taco meat extra delicious. Another option is to use this taco seasoning recipe, which makes a larger batch has a few optional ingredients for flavor.
    • Ground meat: Our photos show ground beef, but you can use ground turkey, ground chicken, ground pork, or really any ground meat you have on hand in our recipe below. We like a little fat, but not too much, or else the meat turns out greasy. Look for 7% to 10% fat.
    • Veggies: These are optional, and I don’t always add them. That said, when I have them in the fridge, I love adding chopped onion and Anaheim pepper to my skillet. It adds a bit of extra texture, and I love how they both turn out sweet once cooked.
    • Tomato Paste and Stock: These bring everything together. A little tomato paste deepens the rich flavor of the meat and spices, and the stock keeps it from drying out. I like vegetable broth, tomato broth, beef stock, or chicken stock. You only need 1/2 cup, so use whatever you have (water will work in a pinch, too).

    Find the full recipe with measurements below.

    How to Make the Best Taco Meat

    Tip 1: Make our homemade spice mix. Skip the packets at the store, our simple taco meat seasoning calls for spices I bet you already have on hand. You’ll stir together chili powder, cumin, smoked paprika, garlic powder, dried oregano, and salt. So simple!

    Tip 2: Brown the ground meat. For the best results, get a little color and crispy texture on your ground meat. I like patting it down into the skillet and leaving it for a minute so it starts to pick up some color. Add your spice mix, and then use a wooden spoon to break the meat apart into crumbles. A heavier skillet (like a cast-iron pan) is perfect.

    Browning ground beef in a skillet with taco seasoning.

    Tip 3: Add some extra veggies. I don’t always do this, but when I have them on hand, I love cooking some chopped onion and Anaheim peppers with the meat. They soften and take on a little sweetness, which is really nice with the spices.

    Adding onions and Anaheim peppers to taco meat for extra texture

    Tip 4: Finish with tomato paste and stock. Here’s where we bring everything together and make sure our taco meat stays juicy, not dried out. Stir in a bit of tomato paste, then, when it’s distributed, pour in a bit of stock. Let it simmer, and then you are good to go!

    Pouring chicken stock into a skillet with taco meat

    Serving Suggestions

    I’m betting you already have a few ideas for using your taco meat, but here are a few more suggestions. We love it tucked into homemade tortillas (try corn tortillas or flour tortillas), spooned on top of taco salad, and stuffed into burritos. The toppings and sides for this are endless. Here’s a list of our favorites:

    Taco Meat

    Our Favorite Taco Meat

    • PREP
    • COOK
    • TOTAL

    This is my family’s go-to taco meat recipe. We’ve called for lean ground beef below, but feel free to substitute ground turkey, chicken, or pork. We prefer this when made with ground meat that has a little fat (7% to 10% is perfect). Any more and it’s a bit greasy, any less and it turns out dry. The onions and pepper are optional, but they add a bit of extra texture.

    4 Servings

    You Will Need

    1 ½ teaspoons chili powder

    1 teaspoon ground cumin

    ½ teaspoon smoked paprika

    1 teaspoon garlic powder

    ¼ teaspoon dried oregano

    ¾ teaspoon fine sea salt, plus more as needed

    1 tablespoon avocado oil

    1 pound lean ground beef, 90/10 (450 g)

    ¾ cup finely chopped onion, a quarter of a medium onion, optional

    1 Anaheim pepper, deseeded and finely chopped, optional

    2 tablespoons tomato paste (35 g)

    ½ cup chicken stock or water (60 ml)

    Directions

      1Make spice mix: In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, dried oregano, and salt.

      2Brown the meat: Heat the avocado oil in a medium skillet over medium-high heat. Add the ground beef, pat it down into the skillet, and sprinkle the spice mixture over it. Use a wooden spoon to break up the meat as it cooks, stirring until it begins to brown.

      3Add veggies: Stir in the onions and pepper, then cook, moving them around the pan until they begin to soften and the onions smell sweet, about 3 minutes.

      4To finish: Stir in the tomato paste and cook for 2 more minutes. Add the chicken stock (or water) and simmer for a few minutes until the sauce thickens. Taste, then add more salt if you think it needs it (since this usually gets added to tacos or salads, keeping it well seasoned works really well).

    Adam and Joanne’s Tips

    • Storing: Keep leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
    • The nutrition facts provided are estimates.

    Nutrition Per Serving
    Serving Size
    1/4 of the recipe
    /
    Calories
    201
    /
    Total Fat
    7.5g
    /
    Saturated Fat
    2.2g
    /
    Cholesterol
    67.8mg
    /
    Sodium
    556.4mg
    /
    Carbohydrate
    6.6g
    /
    Dietary Fiber
    1.6g
    /
    Total Sugars
    2.5g
    /
    Protein
    26.6g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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  • Juicy Chicken Burger Recipe

    Juicy Chicken Burger Recipe

    This ground chicken burger recipe is seriously delicious. The secret is a mixture of spiced veggies that we mix right into the patties. Trust me, you’ll want to make these again and again.

    Chicken Burger on a plate

    The moment we nailed the recipe for these chicken burgers, I immediately put everything back on my shopping list so we could make them again soon. Mixing veggies right into the ground chicken is a game-changer. They add so much flavor, color, and keep the burgers extra juicy.

    If you’ve made our turkey burgers or turkey meatloaf, you already know we’re big fans of sneaking veggies into our recipes. It’s the best way to keep ground meat dishes juicy and flavorful.

    Key Ingredients

    • Ground Chicken: As with all of our recipes that call for ground chicken, use ground meat with a bit of fat. Look for 93% lean 7% fat or 93/7 on the package, which indicates it’s a blend of ground chicken breast and dark meat. You can also substitute ground turkey for the chicken in this recipe.
    • Veggies: We fold a mixture of cooked zucchini, bell pepper, onion, and garlic into the burger mix. You can substitute eggplant or yellow squash (summer squash). Between the vegetables and spices, these remind me of the flavors of late-summer ratatouille. So delicious!
    • Tomato Paste, Vinegar, and Spices: This burger recipe is not afraid of flavor, so we add lots with tomato paste, oregano, smoked paprika, and red wine vinegar.
    • Egg and Breadcrumbs: We don’t want too much filler here, but a whole egg plus an egg yolk helps the burgers hold together, adds flavor, and a bit of fat (we use the same combo in our meatloaf recipe). Then, a small amount of panko breadcrumbs helps the mixture firm up, making it easier to form into burgers and cook.
    • Extras: Choose your favorite burger buns, then spread a bit of mayonnaise and Dijon mustard over them (like a make-shift Dijonaise). I love a little crunch from lettuce, and always add some cheese. Gruyère or Swiss are amazing with the other flavors in the chicken burger patties.

    Find the full recipe with measurements below.

    How to Make Chicken Burgers

    Tip 1: Make the veggie mix. Lean ground chicken needs help in the flavor department, so we cook a simple mixture of finely chopped zucchini, bell pepper, onion, and garlic until cooked down, soft and lightly caramelized. It takes about 10 minutes and is so worth it!

    Just as the veggies are finishing up, we stir in tomato paste and dried oregano. Then, as they cool, we stir in red wine vinegar. You can see the final mixture below. It adds so much incredible flavor to these chicken burgers.

    Finely chopped vegetables in a skillet.
    Cooked vegetables ready to be added to the chicken burger mix.

    Tip 2: Mix the eggs and spices before adding the chicken. We use this trick a lot when working with ground meat. So that the spices, salt, and egg are well distributed, whisk them together first, then add your ground chicken.

    Tip 3: Finish with vegetables and breadcrumbs. Before forming your burgers, mix in the vegetable mixture and panko breadcrumbs. Your hands are usually the best tool for this kind of job, but a fork works.

    The chicken burger mix in a large bowl.

    Tip 4: Chill to firm up. Pop the burger mixture into the fridge for 20 minutes to let the breadcrumbs absorb the moisture. This helps with flavor and makes forming the burgers easier.

    Tip 5: Start in a skillet, finish in the oven. To get some color, brown the burgers on both sides in a skillet in a little olive oil, then transfer them to a preheated oven to finish cooking in the middle.

    We like forming our burger mix into big meatballs, then adding them to the skillet and pressing them into patties. Once they are brown on both sides, we bake them until almost done, then add cheese and continue to bake until the burgers are cooked in the middle and the cheese melts.

    Cooking chicken burgers in a skillet to brown on both sides.
    Chicken burgers ready to eat with melted cheese on top.

    Serving Suggestions

    When assembling the burgers, we love a buttery burger bun with some mayo and Dijon spread onto each half and crunchy lettuce (iceberg or butter lettuce is great). Then, we keep the sides simple. Adam loves roasted potato wedges or baked French fries. I love sweet potato fries, and our son loves tater tots.

    Something fresh, cool, and crispy would be really nice, too. Try our orzo pasta salad, creamy cucumber salad, or our cherry tomato salad. A side salad would be lovely. I especially love homemade ranch or our simple lemon vinaigrette.

    More of Our Favorite Ground Chicken Recipes

    Chicken Burger on a plate

    Juicy Chicken Burgers

    • PREP
    • COOK
    • TOTAL

    There’s nothing plain about this chicken burger recipe. Perfectly spiced and cooked veggies are added to the ground chicken, guaranteeing the burger patties turn out juicy and flavorful. We love Gruyère or Swiss cheese with these burgers (they work nicely with the ratatouille-inspired flavors of the veggie mix).

    4 Servings

    Watch Us Make the Recipe

    You Will Need

    2 tablespoons olive oil

    1 ½ cups finely chopped zucchini, 1 small-to-medium zucchini (145 g)

    ¾ cup finely chopped red bell pepper, 1 small pepper (105 g)

    ½ cup finely chopped onion, quarter of a medium onion (70 g)

    3 garlic cloves, minced

    2 teaspoons tomato paste

    ½ teaspoon dried oregano

    1 teaspoon red wine vinegar

    1 pound ground chicken, 93/7 lean (450 g)

    ½ teaspoon fine sea salt

    ¼ teaspoon fresh ground black pepper

    ½ teaspoon smoked paprika

    1 large egg

    1 large egg yolk

    ¼ cup panko breadcrumbs (20 g)

    3.5 ounces Gruyère cheese, sliced or grated (95 g)

    For assembly: burger buns, butter lettuce, mayonnaise, Dijon mustard, and Gruyere cheese

    Directions

      1Make vegetable mix: Heat the olive oil in a skillet over medium heat. Add the zucchini, bell pepper, onion, and garlic. Add a pinch of salt and cook, stirring occasionally, for about 8 minutes. Stir in the tomato paste and dried oregano, then cook for 3 minutes. Remove from the heat and stir in the red wine vinegar. Spread onto a plate and refrigerate to cool it quickly.

      2Make burger mix: In a large mixing bowl, whisk ½ teaspoon salt, the pepper, smoked paprika, whole egg, and egg yolk until blended. Add the ground chicken and stir to combine. Fold in the cooled vegetable mixture and panko bread crumbs. Refrigerate for 20 minutes.

      3Prep the oven: Preheat the oven to 350°F (177°C) and line a large baking sheet with parchment paper.

      4Make burgers: Divide the mixture into four 6-ounce meatballs. Wipe out the skillet used for the veggies, then place it over medium heat and add a drizzle of olive oil. Working in batches, place the giant meatballs into the pan (2 to 3 should fit). Smash them into a thick patty, and sear on both sides before moving them to the prepared baking sheet. When all the burgers are seared and on the baking sheet, bake them for 10 minutes, or until they reach an internal temperature close to 160°F (they will finish cooking after adding the cheese). Add the cheese and bake for another 3 to 4 minutes, or until the internal temperature reaches 165°F.

      5Assemble and serve: While the burger patties bake, toast the buns in the skillet. Spread a little mayonnaise and Dijon mustard on each bun, put down a few lettuce leaves, add the cheese-topped burger, and enjoy.

    Adam and Joanne’s Tips

    • Storing: Keep leftover cooked burgers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium-low heat (use a lid to trap some steam) or in the oven.
    • Make ahead: Prepare burger mix, cover tightly, then refrigerate overnight. Form patties and cook the next day.
    • The nutrition facts provided below are estimates and do not include the bun or extra mayo/mustard.

    Nutrition Per Serving
    Serving Size
    1 burger patty with cheese (no bun)
    /
    Calories
    406
    /
    Total Fat
    27g
    /
    Saturated Fat
    9.2g
    /
    Cholesterol
    216.3mg
    /
    Sodium
    609mg
    /
    Carbohydrate
    10.6g
    /
    Dietary Fiber
    1.6g
    /
    Total Sugars
    3g
    /
    Protein
    31.1g


    AUTHOR:

    Joanne Gallagher

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  • Coconut Butter Chickpeas

    Coconut Butter Chickpeas

    These coconut butter chickpeas are everything you want in a cozy weeknight dinner — deeply spiced, rich, and saucy — and they can be made completely dairy-free. If you love Indian butter masala but want a vegetarian version that doesn’t skimp on flavor, this chickpea curry recipe is it.

    Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Indian-Inspired Recipes (But With Chicken)

    At A Glance

    • ⏱ Ready In: About 55 minutes (including a 5-minute rest)
    • 🍽 Serves: 4–6
    • 🌱 Diet: Dairy-free, vegan-friendly, gluten-free
    • 💪 Nutrition Highlights: High in plant-based protein and fiber from chickpeas
    • 🥕 Main Ingredients: Chickpeas, butter (or plant-based alternative), coconut milk, tomato paste, garam masala, lime
    • 🔥 Flavor Profile: Rich, creamy, warmly spiced with a gentle heat and a bright lime finish
    • 🧊 Meal-Prep Friendly: Keeps 4 days in the fridge and freezes beautifully for up to 2 months
    • Best Served With: Warm naan and fluffy jasmine rice

    I reach for this butter chickpea recipe whenever I want something that feels indulgent but comes together entirely from pantry staples. It’s a plant-based riff on classic chicken butter masala — same cozy, rich, deeply spiced sauce, but made with butter (or dairy-free alternative) and coconut milk instead of cream, which honestly gives it a wonderful lightness while keeping it beautifully creamy.

    The sauce is built in layers: slow-cooked onions, bloomed spices, darkened tomato paste — all the things that make a curry taste like it’s been simmering since morning, even when it hasn’t. The finishing touch of lime juice is the move I keep coming back to; it just brightens everything and makes the flavors pop. This is one of those recipes that genuinely tastes better the next day, which means leftovers are never a problem.

    👩‍🍳 You might also like these recipes: coconut red lentil soup, paneer fritters, Greek chickpea soup, eggplant chickpea salad, or paneer curry.

    What You’ll Need

    Here is what you’ll need for this butter chickpeas recipe. Find the full measurements in the recipe card below.

    The base:

    • Butter (or ghee) — builds the richness that gives this dish its name; use a good-quality one. For a fully vegan version, swap with a plant-based butter or coconut oil.
    • Onion — finely diced and cooked slowly until golden; this is the flavor foundation, so don’t rush it.
    • Garlic and fresh ginger — the classic aromatic duo for any Indian-inspired curry. Fresh ginger is worth it here for brightness and warmth.
    • Baking soda — a little trick that speeds up browning and deepens the onion flavor. Just a pinch, but you’ll notice the difference.
    • Tomato paste — cooked down until it darkens slightly, which adds richness and a subtle sweetness to the sauce.

    The spices:

    • Garam masala, cumin, curry powder, coriander, smoked paprika, turmeric — this blend creates that layered, warming depth. If you’re missing one or two, it’ll still be delicious, but the combination is what makes it sing.
    • Kashmiri chili powder — adds beautiful color with gentle heat. Cayenne works as a substitute but is noticeably hotter, so use it sparingly.

    The rest:

    • Canned chickpeas — two cans, drained and rinsed. Dried chickpeas work too as long as they’re fully cooked and tender before they go in.
    • Vegetable or chicken broth — for simmering the chickpeas and controlling the thickness of the sauce.
    • Full-fat coconut milk — the key to that creamy, silky finish. Don’t swap for light coconut milk here; the richness matters.
    • Fresh lime juice — brightens the whole dish and balances the richness of the butter and coconut milk. Don’t skip it.
    • Fresh cilantro — stirred in at the end for freshness and color.
    • Fenugreek leaves (kasoori methi) — optional but highly recommended if you can find them. Crushed and stirred in at the end, they add a subtle nutty, aromatic quality that makes the dish taste distinctly restaurant-style.

    How To Make Butter Chickpeas

    Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make butter chickpeas.

    • Melt the butter in a large skillet or saucepan over medium heat. Add the onion and cook for 8–10 minutes, stirring occasionally, until very soft and lightly golden. Don’t rush this — those golden onions are what make the sauce sweet and complex.
    • Add the garlic and ginger and cook for about 30 seconds until fragrant. Sprinkle in the baking soda and stir well — the onions will deepen in color quickly. This is a good sign!
    • Stir in the tomato paste and cook for 2–3 minutes until it darkens slightly and looks glossy. This is where a lot of the sauce’s depth comes from.
    • Add all the spices — garam masala, cumin, curry powder, coriander, smoked paprika, turmeric, and Kashmiri chili powder. Stir constantly for about 30 seconds to bloom them in the butter. The kitchen will smell amazing.
    • Add the chickpeas and broth, stir to combine, and bring to a gentle simmer. Cook uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens and coats the chickpeas nicely. Add a splash more broth if it gets too thick.
    • Lower the heat and stir in the coconut milk, lime juice, and salt. Simmer gently for 5 minutes until creamy and well-balanced. Keep the heat low here to prevent the coconut milk from splitting.
    • Remove from heat and stir in the fresh cilantro and crushed fenugreek leaves if using. Let it rest for 5 minutes before serving — the flavors settle beautifully.

    Recipe Tips

    • Cook the onions low and slow. The 8–10 minutes in the first step isn’t optional — soft, golden onions are the backbone of the sauce’s natural sweetness. Rushing this step will flatten the flavor.
    • Bloom your spices. That 30-second cook in the butter wakes up the aromatics and takes the dish from flat to fragrant. Stir constantly so nothing scorches.
    • Kashmiri chili vs cayenne. Kashmiri chili powder gives you gorgeous color with mild heat. Cayenne is much hotter, so if substituting, start with just a pinch and taste as you go.
    • Low heat after the coconut milk goes in. A hard boil can cause the coconut milk to split, making the sauce look grainy. Keep it at a gentle simmer once it’s added.
    • Crush the fenugreek leaves. Rub them between your palms before adding to release their aroma — this is the step that gives butter masala that distinctive restaurant quality.
    • Control your sauce thickness. The broth is added gradually — use a little more if you like a saucier result, or let it reduce further for a thicker coat on the chickpeas.
    • Rest before serving. Five minutes off the heat makes a real difference. The flavors mellow and come together, and the sauce thickens slightly too.
    • Leftovers are gold. The flavors deepen overnight, making this an excellent meal-prep recipe. Reheat gently with a splash of broth or coconut milk to loosen it up.
    • Make it vegan. Swap the butter for a plant-based alternative and use vegetable broth — the rest of the recipe is already fully vegan.
    • Add greens. A big handful of baby spinach stirred in at the end wilts beautifully into the sauce and adds a nutritional boost.
    • Storage: Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of broth or coconut milk. Freeze for up to 2 months; thaw overnight in the fridge.

    Serving Suggestions

    These butter chickpeas are best served hot with warm garlic naan for scooping and fluffy jasmine rice for soaking up all that gorgeous sauce — honestly, the sauce-to-rice ratio is where the real joy happens. Garnish with extra fresh cilantro (coriander) and a wedge of lime on the side if you like a little extra brightness. For a lighter option, they’re also great served over cauliflower rice or try my stir-fried Indian Cabbage. And if you want to turn dinner into a proper spread, a simple raita — yogurt with cucumber and a pinch of cumin — makes a lovely cooling side. And you can find ideas for Indian appetizers here.

    💬 If you’ve tried this coconut butter chickpeas or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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    A coconut take on classic butter masala — tender chickpeas simmered in a rich tomato-butter sauce with warming Indian spices, finished with creamy coconut milk and a squeeze of lime. Bold, comforting, and weeknight easy. Find step-by-step photos and more recipe tips above.

    • Melt the butter in a large skillet or saucepan over medium heat. Add the onion and cook for 8–10 minutes, stirring occasionally, until very soft and lightly golden.

    • Add the garlic and ginger and cook for about 30 seconds until fragrant. Sprinkle in the baking soda and stir well — the onions will deepen in color quickly.

    • Stir in the tomato paste and cook for 2–3 minutes, stirring frequently, until it darkens slightly and looks glossy.

    • Add the garam masala, cumin, curry powder, coriander, smoked paprika, turmeric, and Kashmiri chili powder. Cook for about 30 seconds, stirring constantly, to bloom the spices.

    • Add the chickpeas and broth and stir to combine. Bring to a gentle simmer and cook uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens and coats the chickpeas. Add more broth if needed to reach your preferred consistency.

    • Lower the heat and stir in the coconut milk, lime juice, and salt. Simmer gently for 5 minutes until creamy. Keep the heat low to prevent the coconut milk from splitting.

    • Remove from heat and stir in the fresh cilantro and crushed fenugreek leaves if using. Let rest for 5 minutes before serving.

    • Serve hot with naan and jasmine rice, garnished with extra cilantro and lime wedges.

    Important Ingredient Tips: Use full-fat coconut milk for the best creamy texture — light coconut milk will make a thinner, less rich sauce. Kashmiri chili powder gives beautiful color with mild heat; if substituting cayenne, start with just ¼ teaspoon as it is significantly hotter. Fenugreek leaves (kasoori methi) are optional but highly recommended — they add a subtle, aromatic quality that gives the curry a distinctly restaurant-style flavor.
    Key Recipe Tips: Don’t rush the onions — 8–10 minutes of slow cooking builds natural sweetness that forms the base of the sauce. Always bloom the spices briefly in the butter before adding liquid. Keep the heat low once the coconut milk is added to prevent splitting. Let the dish rest off the heat for 5 minutes before serving.
    Storage Tips: Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of broth or coconut milk to loosen the sauce. Freeze for up to 2 months; thaw overnight in the fridge before reheating.
    Make-Ahead Tips: This dish is excellent made a day ahead — the flavors deepen significantly overnight. It’s also a great batch-cook recipe; double the quantity and freeze half in portions for easy future meals.
    FAQs:
    Does coconut milk change the flavor a lot? It adds a mild sweetness and richness that keeps the dish lower in dairy without sacrificing creaminess. The tomato, spices, and lime keep it from tasting overly coconutty.
    Is this dish spicy? It’s mild to medium, depending on how much chili powder you use. Start with ½ teaspoon for a gentle warmth and increase to taste.
    Can I use dried chickpeas? Yes — make sure they’re fully cooked and very tender before adding them to the sauce. Undercooked chickpeas won’t soften further once they’re in the curry.
    What does the lime juice do? It brightens and balances the richness of the butter and coconut milk, lifting the whole dish. Don’t skip it — it makes a real difference.
    What’s the best way to serve butter chickpeas? With warm naan for scooping and fluffy jasmine rice for soaking up the sauce. A simple cucumber raita on the side is a lovely addition.

    Calories: 215kcal | Carbohydrates: 7g | Protein: 2g | Fat: 21g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 1047mg | Potassium: 261mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1009IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 3mg

    Keywords: Curry, butter chickpeas, Indian butter chickpeas, chickpea curry recipe, Indian chickpeas, dairy-free butter masala, vegan Indian curry, Indian curry

    More Indian-Inspired Recipes (But With Chicken)



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  • Shrimp Burger Recipe with Lime Slaw

    Shrimp Burger Recipe with Lime Slaw

    This shrimp burger recipe with garlic and ginger is a total win in our house. They’re juicy, a bit sweet from the shrimp, and perfect with our creamy lime slaw.

    Shrimp Burger

    We’ve been dreaming up this shrimp burger for a while now, and I am so happy to be able to finally share it with you. The secret is raw shrimp, egg white, and a little cornstarch. The egg white and cornstarch hold the patties together while keeping the burgers light.

    I highly recommend topping your burger with our creamy lime slaw (recipe below) and a bit of spicy mayo, which makes a great burger sauce.

    Key Ingredients

    • Shrimp: You really taste the shrimp in this burger recipe, so use shrimp you love. We particularly enjoy Patagonian pink shrimp, which cooks up to be firm and sweet. I use them for our shrimp salad, and I’m always happy I did. I also mostly buy frozen shrimp, thaw them overnight in the fridge, and then use them the next day. You can also quickly thaw them in a bowl under cold (not warm) running water. They’ll be thawed in a few minutes.
    • Garlic, Ginger, and Green Onions: These burgers are inspired by Asian shrimp dishes, so we mix in fresh garlic, ginger, and lots of green onions. I mince the garlic, finely grate the ginger (though pre-grated frozen ginger works great), and then mince the green onion by hand.
    • Egg White and Cornstarch: Flour and breadcrumbs overpower the shrimp’s flavor, so to bind the mixture into patties, we use one egg white and a good amount of cornstarch. It works like a charm.
    • Salt, Sugar, and Tamari: To season them nicely, mix in a little salt, sugar, and low-sodium tamari (or use shoyu or soy sauce). You don’t use much of any of it, but they make a big difference in flavor.
    • Burger Sauce: Stick to toasted buns and a little plain mayo, or we love our homemade spicy mayo for these burgers. Another idea is to skip the sauce shared below and use Bang Bang sauce instead (it’s sweet, spicy, and creamy).
    • Slaw: These sweet shrimp patties pair perfectly with something cool and crunchy, so we put together a simple coleslaw to serve with them. It’s cabbage, green onion (yes, more!), salt, pepper, lime juice, and mayo. The black pepper really makes this slaw, so feel free to add more than what we recommend in the recipe below. For a mayo-free version, we also love this cilantro lime slaw.

    How to Make Shrimp Burgers

    Tip 1: Preparing your shrimp. It’s the most hands-on part of this recipe, but honestly, it’s not hard at all.

    • First, I toss the shrimp with a bit of salt, let it sit for a minute, then rinse, drain, and pat very dry. I use this trick a lot, like in our shrimp stir fry. It plumps up the shrimp and makes them taste cleaner in the end.
    • Next, I finely mince about three-quarters of the shrimp. You can do this by hand or in a food processor. Then, chop the remaining shrimp a little chunkier for some nice texture in the patties.
    Chopped shrimp ready to be made into a shrimp burger

    Tip 2: Making the burger mix. Before adding your chopped shrimp, stir all the burger mix ingredients together until smooth (salt, sugar, tamari, garlic, ginger, green onions, egg white, and cornstarch). Then fold in the chopped shrimp.

    The shrimp burger mixture ready to be refrigerated before cooking.

    Tip 3: Refrigerate the burger mix for 30 minutes. The mixture will be sticky and a little loose, so to help it firm up a bit and allow the cornstarch time to absorb the moisture, pop it into the fridge for half an hour.

    While it chills, you can make your sauce and slaw (both are simple and just need a quick mix).

    The creamy lime slaw ingredients in a bowl ready to be mixed.

    Tip 4: Sear the shrimp patties on both sides first. To get a little color, form the mixture into four balls (don’t worry if they’re not perfect or if things get a little sticky). Then, place each ball into a bit of oil in a skillet, gently press them into patties, and sear both sides until they get a little color.

    Searing shrimp burgers in a skillet

    Tip 5: Finish in the oven. Once both sides are golden, I move the patties to a baking sheet and let them finish in the oven for about 10 to 12 minutes, so they cook through in the middle.

    Shrimp burgers on a baking sheet ready for the oven

    Serving Suggestions

    These burgers, simply topped with slaw, are excellent all by themselves, but you can always add something on the side. Oven-baked French fries or sweet potato fries are classic (don’t forget the fry sauce). They are also great with sautéed broccoli, garlic ginger spicy edamame, or pickles.

    More of Our Favorite Shrimp Recipes

    Shrimp Burger

    Shrimp Burgers with Lime Slaw

    • PREP
    • COOK
    • TOTAL

    These shrimp burgers are a favorite around here! When I’m craving shrimp but want to mix things up, this is what I make. They’re sweet, full of real shrimp flavor, and you get just the right amount of garlic and ginger. Pile them onto a bun with a little spicy mayo and our quick lime slaw, and you’ve got dinner sorted.

    4 Servings

    You Will Need

    For the burgers

    1 pound large shrimp, peeled with tails removed (450g)

    ½ teaspoon fine sea salt

    1 teaspoon sugar

    1 teaspoon low-sodium tamari or soy sauce

    2 garlic cloves, minced

    1 ½ teaspoons finely grated fresh ginger, from a thumb-sized piece

    3 green onions, trimmed and minced

    1 large egg white

    2 tablespoons cornstarch

    4 burger buns, split and toasted

    1 batch spicy mayo, optional


    For creamy lime slaw

    4 cups thinly sliced cabbage

    5 green onions, trimmed and thinly sliced

    ½ teaspoon fine sea salt

    ¼ teaspoon fresh ground black pepper, or more to taste

    Juice of one lime

    2 tablespoons mayonnaise

    Directions

      1Prepare the shrimp: Place the shrimp in a colander and toss with ¼ teaspoon salt. Let sit for 1 minute, then rinse and pat very dry with paper towels.

      2Make burger base: In a large mixing bowl, add the remaining ¼ teaspoon salt, sugar, tamari, garlic, ginger, green onions, egg white, and cornstarch. Whisk until smooth. Set aside.

      3Chop the shrimp: Place about three-quarters of the shrimp into the bowl of a food processor, then pulse until chopped into small bits (around 5 short pulses should do it). Scrape into the mixing bowl. Then chop the remaining shrimp by hand into slightly larger pieces, about ¼ inches. Add them to the rest of the shrimp in the mixing bowl. Alternatively, finely mince three-quarters of the shrimp by hand, then chop the remaining shrimp into slightly larger pieces.

      4Mix and refrigerate: Mix the burger mix and shrimp well. It should be sticky; if it is not, add ½ to 1 teaspoon more cornstarch. Refrigerate the mixture for 30 minutes.

      5Make the slaw: In another mixing bowl, toss the cabbage, green onions, salt, and pepper together. Add the lime juice (from 1 lime) and the mayonnaise, then mix well. Set aside.

      6Prep the oven: Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.

      7Cook the burgers: Place a wide skillet over medium heat. Then drizzle with olive oil. Form the sticky shrimp mixture into 4 equal-sized balls, each around 4 ½ ounces (since the mix is soft, your balls won’t look perfect). Place each ball into the preheated skillet, then gently press into patties about ¾ inch thick. Sear on both sides, being gentle when flipping, then transfer to the prepared baking sheet and bake for 10 to 12 minutes, or until the center is fully cooked.

      8Assemble burgers: Spread some sauce on both halves of the buns. Place a shrimp patty on the bottom bun, then top with some slaw. Top with the remaining half of the bun and enjoy.

    Adam and Joanne’s Tips

    • Storing: Keep leftover shrimp burger patties in an airtight container in the fridge for 2 to 3 days. Reheat either in a skillet or the oven.
    • Shrimp: You really do taste the shrimp in these burgers, so choose high-quality shrimp. When we can find them, we love Patagonian pink shrimp for their sweetness, but use what you love.
    • The nutrition facts provided are estimates. We included the patty, slaw, and bun. No extra sauce.

    Nutrition Per Serving
    Serving Size
    1 burger with slaw (no spicy mayo)
    /
    Calories
    312
    /
    Total Fat
    7.5g
    /
    Saturated Fat
    1.5g
    /
    Cholesterol
    185.4mg
    /
    Sodium
    1050.6mg
    /
    Carbohydrate
    33.2g
    /
    Dietary Fiber
    3.8g
    /
    Total Sugars
    9.2g
    /
    Protein
    29.4g


    AUTHOR:

    Joanne Gallagher

    Adam and Joanne of Inspired Taste

    We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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