Indian Style Paneer Fried Rice

Have you ever tried 15-minute oven baked paneer? It is golden, crispy on the outside and gooey-soft on the inside. It is a game-changer. And it is the star of the show in my delicious Paneer Fried Rice recipe, a 30 minute meatless-Monday-worthy vegetarian dish that is full of flavour.

Indian Style Paneer Fried Rice - Cook Republic #glutenfree #vegetarian #paneer #friedrice

Paneer – the only form of cheese in India

India, the land of cows and dairy is surprisingly not known for a cheese culture. For most of my life, paneer (cottage cheese) was the only form of cheese available. A fresh unaged, soft-cheese, it was easy to make at home with just a pot of milk and some freshly squeezed lemon juice. And so, naturally, it was used extensively in cooking and desserts. The most widespread method of cooking paneer was to either pan-fry or deep-fry it till it was golden and then add these delicious golden cubes to everyday curries and some special curries.


For my Paneer Fried Rice today, I have adopted a slightly less sinful method. Instead of deep-frying it, I have tossed the paneer cubes in a ginger-garlic marinade with some oil and baked them to golden perfection in the oven. Preparing paneer in this form is super-easy and can be done in advance. It also ensures that your paneer isn’t overcooked and rubbery (which it can be if you pan-fry or deep-fry it longer than you should). The paneer can be stored in the fridge and then later added to salads, curries or stir-fries. Put that on your meal-plan list for the day.

Indian Style Paneer Fried Rice - Cook Republic #glutenfree #vegetarian #paneer #friedrice Indian Style Paneer Fried Rice - Cook Republic #glutenfree #vegetarian #paneer #friedriceOven Baked Paneer - Cook Republic

Indo Chinese – A whole new world of delicious fusion cuisine

Indo-Chinese is a whole new world of culinary delights. A fusion genre of cooking introduced to the eastern part of the Indian subcontinent by the migrating Chinese community. Chinese dishes with an Indian flair. If you haven’t yet tried it, you are really missing out. It is one of the most exciting and delicious set of flavours I have ever tasted. This kind of cuisine is very popular amongst young students especially in Indian cities. Needless to say, back in college Nick and I have had our fair share of Hot & Sour Soup, Schezwan Fried Rice, Cauliflower Manchurian, Chilli Chicken, Hakka Noodles, American Chopsuey and Paneer 65.


This Indo-Chinese style of cooking has a few key ingredients – ginger, garlic, green chilli and coriander. And a touch of tomato ketchup to shake things up in the sweet and sour department. This Paneer Fried Rice is a delicious variation of the plain old Indo Chinese Fried Rice. It bulks up the vegetarian weeknight meal option with a good dose of protein in the form of perfect oven-baked paneer cubes.


Indian Style Paneer Fried Rice - Cook Republic #glutenfree #vegetarian #paneer #friedrice Indian Style Paneer Fried Rice - Cook Republic #glutenfree #vegetarian #paneer #friedrice Indian Style Paneer Fried Rice - Cook Republic #glutenfree #vegetarian #paneer #friedrice

Importance of Prep for the most perfect fried rice

As with all my stir-fry dishes, I like to prep all ingredients in advance and have them ready when I start stir-frying. This is because high heat and speed is the key to good stir-fries to ensure they are not soggy and wet. I take 5 minutes to read through the recipe and measure out ingredients for the sauce in a bowl. I have my chopped ingredients ready on a board in the order in which they go into the wok. I ensure my wok is seasoned and smoking hot on high heat before I start. In the recipe below, I also share my fool-proof method of cooking the most perfect pot of fluffy Basmati rice without the need for rice cookers or fancy gadgets.


This recipe for Paneer Fried Rice is a good recipe for meal prep days as the paneer and sauce can be both made in advance. Leftovers are even more delicious the next day and versatile as work lunch or after school snack. A true allrounder of a dish!

Indian Style Paneer Fried Rice - Cook Republic #glutenfree #vegetarian #paneer #friedrice Indian Style Paneer Fried Rice - Cook Republic #glutenfree #vegetarian #paneer #friedrice

Indian Style Paneer Fried Rice - Cook Republic #glutenfree #vegetarian #paneer #friedrice

If you make this Paneer Fried Rice, please share your feedback in the comments below. And do tag me in your photos on Instagram @cookrepublic #cookrepublic



Indian Style Paneer Fried Rice - Cook Republic #glutenfree #vegetarian #paneer #friedrice


4.5 from 2 reviews

  • Author: Sneh
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Category: Dinner
  • Cuisine: Indian, Chinese, Gluten Free, Vegetarian
Print Recipe


A delicious variation to the classic Indo Chinese Vegetarian Fried Rice, this Paneer Fried Rice is made with oven-baked paneer and a fusion of Indian and Chines flavours. A quick gluten-free, meatless weeknight dinner option.


for the paneer

  • 400g paneer, cubed
  • 1 tablespoon grated ginger
  • 1 tablespoon minced garlic
  • freshly cracked black pepper
  • 1 tablespoon olive oil

for the sauce

  • 3 tablespoons tomato ketchup
  • 1 tablespoon dark soy sauce
  • 1 tablespoon vinegar
  • 1 tablespoon chilli sauce or Sriracha
  • 1/2 teaspoon sea salt flakes
  • 1/4 teaspoon white pepper

for the fried rice

  • 2 tablespoons olive oil
  • 1 tablespoon grated ginger
  • 1/2 small red onion, finely diced
  • 1 small carrot, diced
  • 1 tablespoon chopped coriander root and leaves
  • 12 green beans, chopped in 2cm pieces
  • 1/2 small green capsicum, diced
  • 1/2 cup packed, shredded cabbage
  • 2 spring onions, thinly sliced (green and white parts)
  • 4 cups cooked Basmati rice (* see footnotes)
  • fresh coriander or micro herbs and extra spring onions, to garnish


  1. Pre-heat oven to 200C (convection)/ 180C (fan-forced). Place paneer, ginger, garlic, pepper and oil in a small bowl. Toss gently to coat the paneer evenly. Line a rimmed baking sheet with baking paper. Spread paneer cubes on the preared tray. Bake in the oven for 15 minutes, turning the cubes halfway through cooking.
  2. Prepare the sauce, by mixing all ingredients for the sauce in a small bowl or glass jar.
  3. Heat a carbon-steel wok oil on high. Add oil, ginger, onion and carrot. Stir-fry for a minute until onion is glazed.
  4. Add coriander root, beans, capsicum and cabbage. Stir-fry for another minute until veggies are glossy.
  5. Add the spring onion, cooked Basmati rice, paneer and sauce to the wok. Using a flat turner (or potato masher), quickly break up the rice and toss and stir-fry until everything is evely coated with the sauce and piping hot (about 2-3 minutes).
  6. Remove from heat. Garnish with micro-herbs/coriander and extra spring onions. Serve hot.


*To Cook The Basmati Rice – Place uncooked rice in a medium bowl. Rinse and drain with cold water several times until the water runs clear (I save this rinsing water in a larger bowl and use it to water houseplants). Soak rice in cold water for 30 minutes. Drain the rice and add it to a sieve. Briefly rinse the rice again, a couple of times. Add rice and water to a heavy bottomed saucepan in a 1:2 ratio (1 cup rice + 2 cups water) along with some salt. For THIS recipe, I cooked 1.5 cups rice and 3 cups water with 1 teaspoon sea salt flakes. Bring the water to a boil. Reduce heat to low. Cover with a lid and simmer for 10 minutes. Turn off heat at the end of 10 minutes and set aside (still covered) for 5 minutes. Now, open the lid and fluff up the rice with a fork. The rice is now ready to eat or be used in a stir-fry.

The post Indian Style Paneer Fried Rice appeared first on Cook Republic.

Chocolate Orange Marmalade Loaf

What’s better than a quiet, moody, rainy afternoon at home? One that has a delicious dark and sticky Chocolate Orange Marmalade Loaf sitting on your kitchen counter, waiting to be enjoyed with a cup of hot coffee.

Chocolate And Orange, a flavour match made in heaven!

I have always been a huge fan of robust cakes. It is the country-loving side of my personality. Sturdy, sensible but utterly delicious cakes that travel well for picnics and potlucks and even snow trips up in the mountains. Simple cakes spiked with seasonal fruit and nuts and clever crumbles. Cakes so rich in flavour that they don’t need any icing or frosting or even a dusting of sugar. That taste even better when baked as a loaf, because they slice up real well and look absolutely beautiful. This Chocolate Orange Marmalade Loaf is all that and more.


Last night I baked two of these Chocolate Orange Marmalade Loaves and one has made its way to a friend today. The recipe is an ode to Nigella Lawson’s famous Store-Cupboard Chocolate Orange Cake (from the classic cookbook – How To Be A Domestic Goddess) but has undergone the Cook Republic treatment. Unrefined sugar and much less in quantity, more dark cocoa and a very special local marmalade.

Chocolate Orange Marmalade Loaf - Cook Republic Chocolate Orange Marmalade Loaf - Cook Republic

A very good local Australian orange marmalade 

Not all marmalades are created equal and for this recipe, I ALWAYS use Beerenberg’s Australian Orange Marmalade. In fact, that is the only marmalade I use at home. It is a sticky, not-too-sweet marmalade that has a delightfully subtle bitterness that I love. It is probably because they use the whole fruit – juice, pulp and rind.  That citrusy sweetness and bitterness cuts through the darkness of the chocolate like a dream. What I love about this Chocolate Orange Marmalade Loaf is that you can mix it all in one saucepan with your hand (no mixers or fancy gadgets required!). The recipe is straightforward and is easily doubled or tripled. I usually have two saucepans going when I double the recipe so I get two loaves in pretty much the same time it would take me to bake a loaf.

Chocolate Orange Marmalade Loaf - Cook Republic Chocolate Orange Marmalade Loaf - Cook Republic Chocolate Orange Marmalade Loaf - Cook Republic

Cakes look and taste better when baked in loaf tins

Another one of my mantras this year is to cook or bake something nice for someone every week or every other week. For absolutely no reason at all but just to brighten their day. Loaf cakes are the best kind of day-brighteners. And to facilitate that, I have invested in a variety of sturdy loaf pans in all kinds of sizes.


I have regular loaf pans, mini loaf pans (these are so cute!) and large loaf pans. I have got good brands like William Sonoma, Chicago Metallic and USA Pan. These don’t really require lining with paper as a good greasing with butter is usually enough to turn out the cakes cleanly. But because I am all kinds of paranoid, I add a strip of baking paper (as pictured) to easily lift my can out of the pan while still getting those neat sharp corners that I always admire in bakery loaves.


Chocolate Orange Marmalade Loaf - Cook Republic Chocolate Orange Marmalade Loaf - Cook Republic Chocolate Orange Marmalade Loaf - Cook Republic

The loaf is perfect to bake on meal prep days, slices can be wrapped in baking paper and then Ziploc bags to be frozen for breakfasts on the go. They are great in lunchboxes and amazing when warmed up at night with a drizzle of Christmas gin for the adults or scoop of coconut ice cream for the kids. This Chocolate Orange Marmalade Loaf is a feel-good loaf. The dark chocolate and orange also make it amazingly rich in antioxidants. It is like a chocolatey plum cake and you MUST bake it this week or you are seriously missing out. Tastes even better the next day! If you bake it, please leave me your feedback in the comment/rating below and don’t forget to show me your loaves on Instagram by tagging me @cookrepublic. Happy Baking!


Chocolate Orange Marmalade Loaf - Cook Republic Chocolate Orange Marmalade Loaf - Cook Republic


Delicious, one-bowl, sticky, dark Chocolate And Orange Marmalade Loaf that you NEED to bake NOW!Click to Tweet



Chocolate Orange Marmalade Loaf - Cook Republic


4.8 from 4 reviews

  • Author: Sneh
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 12
  • Category: Baking
  • Cuisine: Vegetarian
Print Recipe


A deliciously rich dark and plummy Chocolate Orange Marmalade Loaf that only requires mixing in one bowl. Bakes like a charm, freezes well and can be doubled easily!


  • 125g butter
  • 100g dark chocolate, chopped
  • 40g (1/4 cup) rapadura (or coconut) sugar
  • 300g orange marmalade
  • pinch of salt
  • 2 tablespoons dark cocoa powder (or cacao powder)
  • 150g self-raising flour
  • 1 teaspoon baking powder
  • 2 eggs, lightly beaten


  1. Preheat oven to 180C (convection)/160C (fan-forced).
  2. Grease a standard 21cm X 11cm loaf tin with butter. Cut a 1ocm wide long strip of baking paper and line the tin lengthwise so that the extra bits hang over the shorter sides of the tin (as pictured).
  3. Melt butter, chocolate and sugar in a medium-sized, heavy-bottomed saucepan on low heat. When the butter has pooled and chocolate just melted, remove from heat and mix well. Add marmalade and salt. Mix well and allow to cool for 10 minutes.
  4. Add cocoa powder, flour and baking powder. Pour the whisked eggs on top. Using a wooden spoon, mix gently and quickly until just combined (do not overmix).
  5. Pour the batter in the prepared tin, smooth the top with the spoon. Bake in the pre-heated oven for approximately 45 minutes.
  6. Remove from oven and allow to cool on a wire rack. When completely cool, cut into 12 slices using a serrated knife or bread knife. Store in an air-tight container in a cool part of your kitchen for upto 3 days.

The post Chocolate Orange Marmalade Loaf appeared first on Cook Republic.

A Good Chimichurri Sauce

We are in the middle of the first week of February. This means that the kids have been at school for roughly about a week and I am already running out of lunchbox and after school snack ideas. To fix that, I have come up with a very fun idea. Every morning I meal prep just one thing for about 5-10 minutes. And today, it is a gorgeous and green Chimichurri sauce.

Meal Prep Just One Thing.

I have been meal prepping now for about 3-4 years and it has seriously changed my life. I am an advanced meal prepper (yes, it is a self-proclaimed title after spending a few hundred hours meal prepping). But when I started, I was a total amateur. I was also uninspired with a tendency to wander in my head. If I had come up with the “Meal Prep Just One Thing” idea back then, my life would have been a lot easier.


The principle of Meal Prep Just One Thing is simple. It is also quite literal. Every day at a time that suits you, meal prep just one thing. It could be chopping up a whole head of cabbage and storing in boxes or cooking a batch of quinoa or spiralizing/grating a bag full of zucchinis or sweet potato or mixing a batch of overnight oats and popping in the fridge. When you meal prep just one thing every day, you build up a steady supply of delicious sauces, condiments, chopped veggies, chia puddings, smoothie packs and ready-to-go breakfasts that will make healthy eating much easier. 

Chimichurri Sauce - Cook Republic Chimichurri Sauce - Cook Republic

A Good Green Chimichurri Sauce That Goes With Everything!

The most rewarding meal prep is making something in a little food processor. Like pesto or chutney or sauce. The meal prep should take you a maximum of 10 minutes and no more. And that is why this Chimichurri Sauce is perfect for budding meal preppers or just anyone really. You can either make it in a small food processor or just chop and mix by hand. It is easy, brimming with green goodness and promises big punchy flavours. 


I love this Chimichurri sauce on so many things. It is a refreshing change from pesto and can be pretty much used like a pesto would be used. Argentinian in origin and traditionally used to spoon over grilled or roasted meat, a chimichurri sauce would be absolutely delicious on roasted veggies. Think perfectly roasted cauliflower or sweet potato with a generous dousing of this super green textural sauce. Or crispy smashed roasted potatoes drizzled with this green goodness. YUM!


Chimichurri Sauce - Cook Republic Chimichurri Sauce - Cook Republic

Same same but different.

There are two ways of making this Chimichurri sauce. The traditional and more textural version (the recipe below) or a feeling-lazy version (see footnotes). In the traditional version, you would roughly chop the herbs and mince/chop the garlic and ONLY pulse a few times in the food processor before scooping into a bowl and adding the oil. In this version, the finely chopped bits of the herbs literally swim in the olive oil. This is great as a dip. In the feeling-lazy version of the chimichurri sauce, you would add everything to the food processor (reducing the oil to 1/3rd cup) and blitz it all into a smooth sauce. This is great for drizzling over things or for creating salad dressings.

Chimichurri Sauce - Cook Republic Chimichurri Sauce - Cook Republic

Chimichurri Sauce - Cook Republic

So although today’s recipe is not technically a vegetarian main or side, it will definitely inspire you to eat more veggies! In the coming days, I will show you all the wonderful vegetarian recipes you can use this sauce in. Make this chimichurri sauce and if you love it, please leave me your feedback in the comments and ratings below. Don’t forget to tag me on Instagram @cookrepublic when you share pictures of your chimichurri sauce.



Chimichurri Sauce - Cook Republic


5 from 1 reviews

  • Author: Sneh
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 1 cup
  • Category: Sauce And Condiments
  • Cuisine: Vegan, Gluten Free, Vegetarian, Argentinian
Print Recipe


  • 1 cup packed, fresh parsley (1 bunch)
  • 1/4 cup, fresh oregano leaves (or 1 tablespoon dried oregano)
  • 3 garlic cloves, minced
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon sea salt flakes
  • 1 teaspoon dried red chilli flakes
  • Freshly ground black pepper
  • 1/2 cup (125ml) extra virgin olive oil


  1. Place parsley, oregano, garlic, apple cider vinegar and chilli flakes in the bowl of a small food processor with 2 tablespoons of the oil.
  2. Pulse 8-10 times until coarsely chopped. Scoop into a bowl. Add salt, pepper and remaining oil. Mix well. Serve immediately or store in an air-tight glass jar in the fridge for up to a week.


The chimichurri sauce can be prepped ahead and stored in the fridge for up to 4-5 days.

You can substitute apple cider vinegar with red wine vinegar.

If you don’t have a food processor, just chop everything finely and mix with oil.

For the Traditional version, follow the recipe above. This is the textural chimichurri sauce that is great as a dip and marinade.

For The Feeling Lazy version, reduce olive oil to 1/3rd cup. Add all ingredients to a food processor and process until you get a smooth sauce. This is great for drizzling and making salad dressings.

The post A Good Chimichurri Sauce appeared first on Cook Republic.

Weeknight Red Lentil Veggie Dal

I am back with my promise to inspire you to eat more veggies this year. This time, I am sharing a much loved, family favourite Weeknight Red Lentil Veggie Dal that I could make in my sleep. When there is no dinner and no inspiration, THIS is what I make. It is a basic red lentil dal jazzed up with lots of garlic, some fun spices and staple veggies like carrot, tomato and cauliflower.

What makes Red Lentil Dal easy to cook?

Red Lentils or split red lentils (Masoor) are the fastest cooking lentils around. You don’t need any special equipment like pressure cookers or instant pots to cook red lentils. You barely need to cook them for 15-20 minutes without any kind of pre-soaking or fancy legume wrangling. Once cooked, they collapse into a creamy consistency that is delightfully tasty and comforting. They cook well with water, stock, coconut milk or just about any liquid you can throw at them. And because they barely take any time to cook, they are the perfect choice for a quick veggie dinner.


Weeknight Red Lentil Veggie Dal - Cook Republic Weeknight Red Lentil Veggie Dal - Cook Republic

How to cook a basic dal?

To cook a basic dal, you need a good sturdy heavy-bottomed pot. In India, traditionally most people cook their dals in curved cast iron pots called kadai. It retains heat really well and won’t burn your dal. After cooking my dal in heavy-bottomed small stockpots from Essteele and Ikea, I recently splurged on a good old-fashioned kadai (balti dish) by Le Creuset. I absolutely love how it cooks my dal. 


Once you have a sturdy pot, cooking a dal just requires two steps. The tarka (or stir-fry) and the actual cooking of the lentils. The idea is to heat oil and fry onion, garlic and spices till fragrant. The red lentils are sautéed next to release their nutty flavour. Finally, the liquid is added and the dal is cooked until creamy and aromatic.

Weeknight Red Lentil Veggie Dal - Cook Republic Weeknight Red Lentil Veggie Dal - Cook Republic


Add veggies to dal to increase your daily veggie intake.

I cook this turmeric dal quite often but that dal usually accompanies a veggie side dish like an Indian veggie stir-fry. When I am just cooking a dal by itself, I like to bulk it up with veggies like this coconut veggie dal for instance. But, my go-to dal for veggie full dinners is this Weeknight Red Lentil Veggie Dal. It is garlicky and full of subtle spices with al dente veggies that are absolutely delicious over a bed of steaming rice or scooped up with naan or rotis. In fact, this Red Lentil veggie Dal is amazing with a slice of crusty sourdough bread as well.


This dal is a good example of clever and light everyday Indian home cooking. It is vegan and gluten-free and packed with veggies, and gut healing spices. It is filling and nourishing and travels well in lunchboxes. It also freezes well and that is why it is usually on my weekly meal prep list.


Weeknight Red Lentil Veggie Dal - Cook Republic Weeknight Red Lentil Veggie Dal - Cook Republic Weeknight Red Lentil Veggie Dal - Cook Republic

Skip the cauliflower, if you want to make it last longer in the fridge or want it to be gentler on your tummy. Read my notes to see how you could make this Red Lentil Veggie Dal more decadent for guests. Share your feedback with me in the comments and ratings below. Show me your dal photos on Instagram by tagging me @cookrepublic #cookrepublic. Enjoy your veggie full meals this week!



Weeknight Red Lentil Veggie Dal - Cook Republic


4.7 from 3 reviews

  • Author: Sneh
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6
  • Category: Dinner, Mains
  • Cuisine: Indian, Vegan, Vegetarian, Gluten Free
Print Recipe


  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon cumin seeds
  • ½ teaspoon nigella seeds
  • 1 bay leaf
  • 3 large garlic cloves, minced
  • 2 shallots, thinly sliced
  • ½ long green chilli, deseeded and finely chopped
  • 2 small carrots, diced
  • 1 1/2 cups (300g) red lentils, washed and drained
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1 tablespoon ground cumin
  • 6 cups water
  • 2 teaspoons sea salt flakes
  • 1 cup (120g) cauliflower florets
  • 1 large tomato, chopped
  • Fresh coriander leaves, to garnish
  • Extra chilli slices, to garnish


  1. Heat oil on high in a heavy bottomed cooking pot (saucepan or stock pot).
  2. Add cumin seeds, nigella seeds, bay leaf, garlic, shallots and chilli. Sauté for 2-3 minutes until shallots start to glaze.
  3. Add carrot and lentils. Reduce heat to medium and sauté for another 2-3 minutes until lentils are glazed. Add turmeric, garam masala and cumin. Sauté for a few seconds until the spices are fragrant.
  4. Add water and salt. Mix well. Increase heat to high and bring to a boil (approximately 2-3 minutes). Reduce heat to medium and cook uncovered for 15 minutes until the lentils are almost cooked. Add cauliflower and tomato. Mix well. Check to see if more water is required and add half a cup if necessary.
  5. Cook for 10-12 minutes until cauliflower is al dente.
  6. Remove from heat. Check for seasoning. Garnish with coriander and chilli. Serve hot with steamed rice or rotis.


If wanting to make daal more decadent for a dinner party, swap olive oil for ghee and drizzle extra tablespoon of warm ghee before serving.

For extra flavour, instead of cooking the cauliflower with the dal; roast cauliflower in the oven for 20-25 minutes at 190C and then just add it prior to serving the dal.

This recipe has just the right amount of heat, you  will barely notice it. But if you love things to be spicy, try adding another teaspoon of garam masala or half a teaspoon of red chilli powder.

Daal freezes really well. I portion and freeze it for upto two months. Can be thawed straight in the microwave.

The post Weeknight Red Lentil Veggie Dal appeared first on Cook Republic.

Mango Pico De Gallo (Salsa)

Writing the first blog post of the year on your food blog is kind of like writing the first page of a novel. Either the inspiration hasn’t struck yet or if it has, the words just don’t flow. I wrote today’s blog post several times over the last couple of weeks, determined to publish early in January 2020. But alas, that wasn’t meant to be! As I watched my Australia burn, day after day with no end in sight and no respite; I was heavy-hearted with no drive to talk about food.

This current bushfire season has been very confronting as for the first time in nearly two decades, we packed our bags and our cars and evacuated our home for the day. And although we were lucky to not have been directly affected by the bushfires, we watched in shock as millions of hectares of our beautiful land burned, millions of animals died, entire species and ecosystems possibly wiped out and homes and lives lost.

So, the first couple of weeks of this new year were spent trying to be useful, we packed food boxes and dropped them at local collection points for the firefighters, we donated to various charities and I sold 60 copies of my cookbook Tasty Express and donated 100% of Sales raising $1800 for The Salvation Army Bushfire Disaster Relief.

A New Year’s Resolution To Eat More Veggies

This year, I have a few quiet resolutions I would like to stick with till the end of the year. Simple, doable and mindful actions that change the way our family lives, for the better. And in doing that and talking about it on the blog, I hope to share some of that inspiration with you too. This year I want to eat more vegetables. Fruits not so much. But definitely more vegetables. And I want to do that in the most delicious, fun and exciting way as possible.


And to start things off right, I’d like to share a little trick I learned as a child but forgot somewhere along the way. If you chop a few salad veggies really fine and dress them with a blast of citrus and salt and pepper for EVERY meal; you will get a couple of serves of your daily veggies without even trying. Enter Pico De Gallo!

Mango Pico De Gallo - Cook Republic #picodegallo #mexicansalsa #foodphotography #summerrecipe #vegansalad Mango Pico De Gallo - Cook Republic #picodegallo #mexicansalsa #foodphotography #summerrecipe #vegansalad

Eat More Veggies Daily With A Chopped Salsa At Every Meal.

Pico De Gallo is a type of Mexican Salsa (condiment) that you can whip up in minutes by chopping and mixing onion, tomato, chilli and coriander with lime juice, salt and pepper. I used to make Pico De Gallo only on Taco Nights or when we were having a Mexican inspired meal. But ever since mango season arrived and I added sweet Kensington Pride mangoes to the mix, I am making Mango Pico De Gallo every other day!


A week before Christmas, our lovely friends organized a working bee to tidy up our gardens and make our property bushfire ready. As Nick hasn’t been able to keep up with all the heavy yard work and it has been impossible for the boys and me to stay on top of things, it was an amazingly kind and very appreciated gesture from our friends. On the day of the working bee, I baked cakes, cooked pizzas, whipped up watermelon margaritas and served corn chips with guacamole and Mango Pico De Gallo. The Pico De Gallo was such a hit that it went on to grace several tables at Christmas. And it was so often requested, that I decided to share this simple but absolutely, mouth-puckeringly tangy, fresh and delicious recipe here on the blog.

Mango Pico De Gallo - Cook Republic #picodegallo #mexicansalsa #foodphotography #summerrecipe #vegansalad Mango Pico De Gallo - Cook Republic #picodegallo #mexicansalsa #foodphotography #summerrecipe #vegansalad

Pico De Gallo Do’s And Don’ts.

I use a sharp Global Chef’s knife to do the fine chopping. Finely chopped veggies are the key to a good Pico De Gallo. It makes scooping with corn chips a dream. I always deseed the tomatoes and discard the seeds to avoid getting my pico de gallo soggy. Chilli selection for the pico de gallo is also key to the taste. Ideally, if I was brave (and if you were too!), I would suggest finding jalapeno chilli and using about half of it after deseeding it. But since a lot of people can’t handle the heat, I use green Australian Cayenne Chilli (the long green chilli you will find in most supermarkets in Australia) or Poblano pepper for this salsa. Both the Cayenne Chilli and Poblano Pepper are mild in heat and taste fantastic without burning your tongue.


I use a firm-ripe Kensington Pride mango for this recipe. Using a paring knife, I score the flesh in the mango cheeks to resemble a fine grid. I then scoop the flesh with a spoon and watch the tiny little cubes fall in the bowl. So effortlessly easy! And lastly, no matter what you do; don’t skimp on the lime juice and salt. You want a salsa that dances in your mouth, you want it to be punchy and bursting with flavour. Make this Mango Pico De Gallo for an after school snack with corn chips, serve it as a side on Taco Night, top it on some roast veggies (especially great with roasted cauliflower), spoon over salads or spread in a wrap with some beans and tofu for a hearty meal. Or just chill it for 20 minutes and eat it straight off the bowl with a spoon. Yum!

Mango Pico De Gallo - Cook Republic #picodegallo #mexicansalsa #foodphotography #summerrecipe #vegansalad Mango Pico De Gallo - Cook Republic #picodegallo #mexicansalsa #foodphotography #summerrecipe #vegansalad Mango Pico De Gallo - Cook Republic #picodegallo #mexicansalsa #foodphotography #summerrecipe #vegansalad

Mango Pico De Gallo - Cook Republic #picodegallo #mexicansalsa #foodphotography #summerrecipe #vegansalad

If you make and love this glorious salsa, please leave me your feedback in the comments and rating below. Share your Pico De Gallo photos with me on Instagram by tagging me @cookrepublic #cookrepublic. Enjoy! And here’s to a year of eating more vegies! x


Mango Pico De Gallo - Cook Republic #picodegallo #mexicansalsa #foodphotography #summerrecipe #vegansalad

Mango Pico De Gallo (Salsa)

4.7 from 3 reviews

  • Author: Sneh
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4
  • Category: Condiment, Salad
  • Cuisine: Mexican, Vegan, Gluten Free
Print Recipe


  • 1 medium red onion, finely chopped
  • 2 medium tomatoes, deseeded and finely chopped
  • 1/2 small green capsicum, finely diced
  • 1/2 green cayenne chilli
  • 2 large mango cheeks
  • Juice of 1 ½ limes
  • Handful of fresh coriander leaves, chopped
  • 1 teaspoon sea salt flakes
  • Freshly cracked black pepper


  1. Place chopped onion, tomato and capsicum in a medium bowl.
  2. Trim the green cayenne chilli and deseed it. Finely chop the chilli and add it to the bowl.
  3. Using a sharp paring knife, make vertical and horizontal cuts in the mango flesh to resemble a fine grid. Using a spoon, scoop out the finely cut flesh into the bowl.
  4. Add lime juice, coriander leaves, salt and pepper. Mix gently.
  5. Chill until ready to use or serve immediately with corn chips.

The post Mango Pico De Gallo (Salsa) appeared first on Cook Republic.

Creamy Tuna Broccoli Casserole (Low carb, Keto)

Creamy Tuna Broccoli Casserole is pure comfort food! This low carb/keto-friendly dish is filled with tuna, fresh broccoli, and a creamy cheese sauce that is out of this world! It’s so delicious and comes together in 30 minutes!

This isn’t your typical tuna casserole recipe that is loaded with pasta and tons of carbs. But don’t worry, it’s a much healthier version of classic tuna casserole minus the guilt. The flavors are still rich and creamy, and you will feel satisfied and comforted with each bite.

One thing that I really love about this tuna casserole (besides how delicious it is) is that you can use canned tuna. I pretty much always have several cans of tuna on hand because it is so versatile and goes with many recipes. Not only do I typically have tuna on hand, I usually have all the rest of the ingredients too. So I don’t have to plan far in advance and make unnecessary trips to the market. I can just whip it up and dig in.


  • Tuna: You just need a couple of cans of tuna, and you will have the base for this delicious casserole. Go for tuna packed in water because you are adding your own healthy fats to the tuna casserole.
  • Broccoli: You can use the stems and florets, or if you’d rather just use florets that’s more than fine too. Both are great and it just depends on your preference.
  • Cream cheese: Opt for full-fat cream cheese to get healthy fat, and the easy tuna casserole will be the creamiest.
  • Heavy cream: Don’t skip the heavy cream, that’s what makes it so rich and scrumptious.
  • Unsalted butter: If you had to use salted butter, you could, but make sure not to add the extra salt, or it will be way too salty to enjoy.
  • Cheddar cheese: Shredded cheddar is my go-to cheese for this healthy tuna casserole, but gruyere is also a lovely option.
  • Garlic: Yum, I love adding a little bit of minced or crushed garlic to this recipe. It takes it to the next level and is just so good.
  • Italian seasoning: You don’t need a ton of seasoning, but a little bit adds some extra flavor that is fantastic.
  • Salt and pepper: Just add a little bit of each to your taste, and it will be perfect.
  • Mozzarella: Nothing finishes this tuna broccoli casserole like adding some shredded mozzarella to the top.


I love casseroles for many reasons, but my number one reason is that you can throw some ingredients together and end up with a tasty meal. It’s so easy!

To get started, you’ll need to preheat the oven, then chop up the broccoli into bite-sized pieces. Place the broccoli in a baking dish and add in the tuna.

Mix together the cream cheese, heavy cream, and butter in a saucepan. Whisk until melted and everything is well combined. Add in the cheddar cheese, garlic, seasonings, and stir.

Slowly pour the cheese mixture on top of the broccoli and tuna. Sprinkle with some mozzarella cheese and bake for 20-25 minutes. It will be golden and bubbly when it’s done.


When the tuna casserole is done, allow it to cool down and place it in the fridge in an airtight container. It will last 2-3 days in the refrigerator. This tuna casserole doesn’t really freeze well due to the heavy cream and cream cheese. They don’t thaw without breaking up, so I recommend just refrigerating.

You can heat up the tuna broccoli casserole in the microwave on a microwave-safe plate for 1-2 minutes or until hot. Or if you’d rather, you could heat the oven to 325 degrees and warm the casserole for 10-15 minutes or until hot all the way through.

More Delicious Tuna Recipes To Try!

Avocado Tuna Salad

Cilantro Jalapeno Tuna Cakes

Spicy Sriracha Tuna Wraps


Creamy Tuna Broccoli Casserole (Keto friendly)

Healthy Creamy Tuna Broccoli Casserole is pure comfort food! This low carb dish is filled with tuna, fresh broccoli, cheese, and it’s seasoned beautifully and it comes together in 30 minutes!
Course Dinner
Cuisine American
Keyword casserole, dinner, easy, keto
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 8 servings
Calories 324kcal


  • Cutting board
  • Kitchen Knife


  • 2 (4.5 oz) cans tuna
  • 1 pound broccoli (or 16 oz florets)
  • 8 oz cream cheese
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 cup cheddar cheese, shredded (or gruyere or melting cheese of choice)
  • 2 cloves garlic (minced or crushed)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt (to taste)
  • 1/2 teaspoon black pepper
  • 1/2 cup mozzarella, shredded (for topping)


  • Preheat the oven to 350F.
  • Chop the broccoli into small bite-sized florets and transfer to a 9×9 (or similar) baking dish. Add the tuna and stir to combine; Set aside.
  • Add the cream cheese, cream, and butter to a medium saucepan over medium-high heat; whisk until melted and fully combined. Stir in the shredded cheddar cheese, garlic, Italian seasoning, and salt & pepper. Stir to combine.
  • Pour cheese mixture onto the broccoli and tuna mixture and sprinkle with shredded mozzarella cheese. Bake for 20-25 minutes or until bubbly and golden.


Serving: 1serving | Calories: 324kcal | Carbohydrates: 7g | Protein: 9g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 100mg | Sodium: 399mg | Potassium: 260mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1448IU | Vitamin C: 51mg | Calcium: 216mg | Iron: 1mg

Big Mac Salad (Low Carb, Keto)

Cheeseburger salad loaded with ground beef, lettuce, tomato, onion and a special big mac sauce that tastes just like the big mac from McDonald’s without the added carbs and fats!

I would be lying if I said I didn’t have my fair share of Big Macs over the years! The combination of cooked beef, topped with pickles, lettuce, and cheese makes anyone’s heart skip a beat. I am happy to report that once you taste this homemade big mac salad, you will forget all about the fast-food version. Okay, maybe not forget about it, but for sure be glad you made it.

My Big Mac Salad recipe is truly so delicious, easy to make, and so much healthier than what you can pick up at a local drive-thru. I don’t know about you, but I love being able to make food at home that is better for you than those foods we all crave.

Plus, when you make Big Mac Salad at home, it’s totally customizable too. You can add your favorite toppings like avocado, sour cream, jalapeno, or even roasted veggies. Or if you’d rather substitute a different protein like ground turkey, chicken, or another beef alternative, you can!


  • Ground beef: You can easily swap the ground beef for ground chicken or turkey if you want. It tastes excellent either way.
  • Diced onions: You can’t have a big mac without some diced onions, can you?
  • Salt & pepper: All you need is 1/2 teaspoon of each, and it will be seasoned perfectly.
  • Romaine Lettuce: I like to chop it pretty fine, just like it would be on a traditional big mac. So yummy!
  • Red onion: Using a little bit of red onion adds some lovely vibrant color to the salad as well as flavor.
  • Shredded Cheddar cheese: Cheddar cheese is the best to add to this incredible salad. You could also use mozzarella, pepper jack, or anything else you enjoy also.
  • Tomato: They are completely optional, but I love the way they taste, and they are great for enhancing the salad.
  • Dill Pickles: You’ll need some dill pickles for the salad itself as well as some diced pickles for the sauce.
  • Mayo: Using mayo will make the sauce super creamy and flavorful.
  • Mustard: You could exchange the mustard for French or Thousand Island dressing if you prefer. No matter which way you make it, it’s so good you could eat it with a spoon.
  • Seasonings: Just a little bit of smoked paprika, garlic powder, and onion powder will give you the best flavor ever.


The big mac sauce is what makes this cheeseburger salad complete and taste like an authentic cheeseburger salad.

To Make the big mac sauce, simply whisk together mayonnaise, finely minced dill pickles (or sweet relish), mustard, paprika, garlic powder, and onion powder. No vinegar or salt needed as the mayonnaise is already seasoned!


There isn’t an easier big mac salad recipe out there! Once you put that fork to your mouth, you’ll be hooked. Begin by browning your beef in a skillet for 3-4 minutes. Then mix in the onions and season with salt and pepper. Once the hamburger is browned, and the onions are soft, it’s done.

Prepare the sauce by whisking the mayo, mustard, pickles, and seasonings together. Put out 4 bowls and divide the ingredients between the bowls. Add the sauce on top and devour!


Technically, you can make it ahead of time, but don’t assemble it until you are ready to eat it. Simply cook the hamburger, dice the lettuce, tomatoes, and other toppings and whisk the sauce. Then when you are ready to serve the salad, warm up the hamburger in the microwave and put the salad together. This is a great option if you are meal prepping and want something fun and delicious as an easy option.


Big Mac Salad (Low Carb, Keto)

Cheeseburger salad loaded with ground beef, lettuce, tomato, onion and a special big mac sauce that tastes just like the big mac from McDonald’s without the added carbs and fats!
Course Dinner, lunch or side
Cuisine American
Keyword dinner, easy, keto, low-carb, lunch
Prep Time 5 minutes
Cook Time 10 minutes
0 minutes
Total Time 15 minutes
Servings 4 servings
Calories 686kcal


  • Skillet
  • Food Chopper
  • Serving Bowls


Big Mac Salad

  • 1 pound 85-90% ground beef
  • 1/2 cup diced onions
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 cups romaine lettuce (chopped)
  • 1/2 cup sliced red onion
  • 1 cup shredded cheddar cheese
  • 1 cup tomato, diced (optional)
  • 1/4 cup dill pickles (sliced or diced)

For The Big Mac Sauce:

  • 3/4 cup mayo
  • 2 tablespoon dill pickles, finely minced (or pickle relish)
  • 1 tablespoon mustard (or French/Thousand Island Dressing)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder


  • Cook beef: Add the beef to a large pan and brown over medium-high heat for 3-4 minutes, smashing the beef to crumble. Add the onion, salt & pepper and cook for another 4-5 minutes or until the onion is softened and the beef is browned, cooked through and slightly crispy.
  • Make a big mac sauce: whisk all the ingredients in a medium bowl.
  • Assemble: Divide the lettuce into 4 bowls, top each bowl with ¼ the browned beef, onion, cheese, tomato and pickled. Drizzle with big mac sauce and serve immediately.



Substitutions: You can swap the ground beef for ground chicken, ground turkey or any other ground beef that you like. 

Topping Ideas: Add your favorite toppings like jalapenos, avocados, sour cream, or roasted veggies. 


Serving: 1salad | Calories: 686kcal | Carbohydrates: 9g | Protein: 31g | Fat: 58g | Saturated Fat: 18g | Cholesterol: 124mg | Sodium: 800mg | Potassium: 683mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6914IU | Vitamin C: 11mg | Calcium: 267mg | Iron: 4mg

Grilled Chili Cilantro Lime Chicken

Easy Grilled Chili Cilantro Lime Chicken is salty, sweet, sour, and spicy and is great on salads, with rice, or in burritos and wraps! 

This easy grilled chili lime chicken is just one of a whole bunch of healthy recipes I will be sharing with you in the upcoming weeks. It’s easy to make, healthy, spicy, and delicious.

The chicken is marinated in a lime, chili, and spice marinade then grilled to perfection. You can make the chicken on the stovetop in a pan or griddle or grill it outside on a grill. Either way, this chicken is simply incredible!


This recipe is super simple and only requires a few fresh ingredients that you probably already have in your fridge and pantry.

Chicken: Boneless skinless chicken breast is my faovrite cut of meat to grill because it’s lean and healthy. This recipe also works for boneless skinless chicken thighs and just about any other cut of meat although the cooking time will vary.

Lime: Because this is an essential ingredient in this dish, we HIGHLY recommend using freshly squeezed lime juice. Tip: you can easily replace the lime with lemon juice if desired!

Lime zest: the lime zest really takes this chicken up a notch and adds a zesty punch of flavor that is to die for. If using lemons, simply replace the lime zest with lemon zest.

Olive oil: Olive oil is great for grilling because it’s loaded with healthy monounsaturated fatty acids and antioxidants. It can also be replaced with avocado, or vegetable oil of choice if desired.

Cilantro: cilantro is the hero of this dish and when combined with lime, is a marriage made in heaven. We know some people out there can no stand the taste fo cilantro so if you’re on of those people, simply replace it with freshly chopped parsley, basil, or fresh herbs of choice.

Garlic: garlic adds a pungent and spicy flavor that will mellow as it cooks and is delicious when charred!

Brown Sugar: brown sugar will help balance the acidity of the lime juice and spice of the chili pepper. It can be easily replaced with honey, coconut sugar, or a low-carb sweetener if desired.

Red chili flakes: Also known as crushed red pepper, red pepper flakes, or crushed pepper, this spicy pepper is the perfect way to spice up this dish and add texture!


The chicken can be used right away or marinated for 30 minutes or up to 24 hours. You don’t want to marinate it more than 24 hours because the lime juice will start to break down the chicken and make it mushy in texture (although the flavor will still be delicious!).


This recipe is as easy as whisking all the marinade ingredients in a large bowl and marinating the chicken.

Next, grill the chicken until it’s dark and charred on the outside and the internal temperature reaches 165F. This can be done on an outdoor grill or on the stovetop in a grill pan or skillet. Be sure to rest it for at least 5-10 minutes before slicing to lock in the juices.

I like to serve it on a salad and double the marinade and save half as a dressing for later. This chili lime chicken also goes great on noodles, rice, or burritos!


Grilled Chili Cilantro Lime Chicken

Easy Chili Cilantro Lime Chicken is salty, sweet, sour, and spicy and is great on salads, with rice, or in burritos and wraps! 
Course Dinner
Cuisine American
Keyword cilantro, grilled chicken, lime
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 203kcal
Author Layla


  • Grill Pan
  • Mixing Bowls
  • Cutting board


  • 4 medium chicken breasts boneless, skin-less (or thighs)
  • Marinade:
  • 1/4 cup fresh lime juice
  • zest of one lime or 1 tsp
  • 2 tablespoons olive oil
  • 2 tablespoons fresh chopped cilantro
  • 2 garlic cloves chopped finely
  • 1 teaspoon salt
  • 1 teaspoon brown sugar or honey
  • 1 teaspoon red chilli flakes adjust to taste
  • ½ teaspoon ground Cumin


  • Whisk the ingredients for the marinade in a small bowl. Place chicken in a large plastic bag or bowl and add the marinade to the chicken. Mix to combine. Seal bag or cover bowl with plastic bag and place in the fridge to marinate for 30 minutes or up to 24 hours.

  • Pre-heat grill, pan or griddle to medium-high heat. Grill chicken fillets for 5 minutes on each side or until cooked through and the skin is golden and lightly charred. Rest for 5 minutes then slice and serve on salad, rice, noodles, or tortillas. Garnish with chopped cilantro and Enjoy!


If you will be making this chicken for a salad, double the marinade and reserve half for the dressing. Be sure to reserve it before adding the marinade to the chicken in order to avoid contamination.


Serving: 1serving | Calories: 203kcal | Carbohydrates: 3g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 723mg | Potassium: 447mg | Fiber: 1g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 6mg | Calcium: 8mg | Iron: 1mg

Creamy Tuscan Shrimp (Keto friendly)

Creamy Tuscan Shrimp is a low carb dinner the entire family will devour. Juicy shrimp, creamy sauce, plump tomatoes, and seasoned beautifully. You can quickly make this Tuscan garlic shrimp with just 10 ingredients and in under15 minutes!

Cooking shrimp is super easy, and it makes for a fantastic dinner and lunch option for all occasions. It doesn’t matter if you just are looking for a quick idea to feed the family or if you are hosting an event. Shrimp is always a favorite, and it’s next to impossible to mess up!

If you haven’t cooked with shrimp a lot or at all, don’t worry! It’s so much easier than you could ever imagine. This creamy Tuscan shrimp is a great meal for a beginner too, so don’t be afraid to dive in there and get busy.


  • Olive oil: While you can use other oils if you’d rather, I prefer cooking shrimp in olive oil. It tastes great and cooks perfectly.
  • Butter: Using butter not only adds healthy fat to the Tuscan shrimp, but it also enhances the flavor too. Yum!
  • Shrimp: You will need to make sure the shrimp has been peeled, deveined, and the tails have been removed. It’s much easier to eat without the tails in this dish.
  • Salt & pepper: Just add as much salt and pepper as you like.
  • Cloves garlic: When it comes to Italian cooking, you can’t go wrong with adding lots of yummy garlic!
  • Tomatoes: You can use cherry, grape, or even sundried tomatoes with this Tuscan butter shrimp. They all offer a delicious sweetness that makes it taste even better.
  • Baby spinach: I love the look and pop of color of using baby spinach, not to mention all the nutrients you from it too.
  • Heavy cream: The Tuscan shrimp gets all its creaminess from the heavy cream! Once you try it, you’ll see it’s an incredible dish you can’t help but fall in love with.
  • Freshly grated Parmesan: You could use packaged Parmesan, but it tastes so much better when you freshly grate it instead.
  • Basil: Either basil or parsley make a delightful garnish and vibrant flavor to the shrimp dinner.


I can’t wait for you to try this keto Tuscan shrimp! Start by heating the oil with the butter in a skillet. After the oil and butter mixture is really hot, add the shrimp and season with salt and pepper. Cook each side for 1 minute.

Put the garlic, tomatoes, and spinach in the skillet and saute for 1 minute.

Pour in the heavy cream, parmesan, and basil then reduce heat to medium. Simmer for 2-3 minutes or until the sauce has thickened. Serve warm and enjoy!


Yes, you can easily swap fresh shrimp for frozen shrimp. You will just need to thaw it in cool water. Typically, it will be defrosted in around 15 minutes. It’s important that you never try to thaw the shrimp with warm or hot water. It should always be cool or cold water.


Allow the Tuscan shrimp to cool down all the way, then place it in an airtight container. It should be kept in the refrigerator until ready to warm up. It will last 3-4 days in the fridge.

Never freeze the shrimp recipe, or the sauce will separate and it won’t look or taste too good.


Reheat the creamy shrimp in a skillet with medium heat. It just takes a few minutes to warm up. Keep a close watch on it and don’t heat it too long or the shrimp will become tough.

You can also warm the shrimp up in the microwave if you don’t have access to a stove. Just warm it for a minute or so and check it. You’ll need to check it often because it can become rubbery if cooked too long.


Creamy Tuscan Shrimp (Keto friendly)

Creamy Tuscan Shrimp is a low carb dinner the entire family will devour. Juicy shrimp, creamy sauce, plump tomatoes, and seasoned beautifully. You can quickly make this Tuscan garlic shrimp with just 10 ingredients and in a matter of minutes.
Course Dinner
Cuisine Italian
Keyword creamy, dinner, easy, keto, shrimp
Prep Time 0 minutes
Cook Time 15 minutes
0 minutes
Total Time 15 minutes
Servings 4 servings
Calories 422kcal


  • Skillet
  • Cutting board
  • Kitchen Knife


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 pound shrimp, deveined, and tails removed
  • salt (to taste)
  • pepper (to taste)
  • 3-4 cloves garlic (minced)
  • 1 cup halved cherry or grape tomatoes (or sundried tomatoes)
  • 3-4 cups baby spinach
  • 3/4 cup heavy cream
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons basil, thinly sliced (or parsley)


  • Heat oil and butter in a large skillet over medium-high heat. Once the oil is super hot and the butter has melted, add the shrimp and a generous sprinkle of salt & pepper, sautee for 1 minute.
  • Remove shrimp from pan and set aside then add the garlic, tomatoes, and spinach to the same pan. Saute for 1 minute or until the garlic is fragrant.
  • Stir in the heavy cream, parmesan cheese, and basil. Reduce heat to medium and simmer until sauce is slightly reduced about 2-3 minutes. Taste and adjust salt if needed.



Serving: 1serving | Calories: 422kcal | Carbohydrates: 5g | Protein: 28g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 367mg | Sodium: 1066mg | Potassium: 340mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3230IU | Vitamin C: 20mg | Calcium: 293mg | Iron: 3mg


Creamy Garlic Parmesan Mushroom Chicken

Creamy Lemon Chicken With Asparagus

Easy One Skillet Creamy Cilantro Lime Chicken

Creamy Sun-Dried Tomato Chicken

Crispy Baked Coconut Shrimp

Crispy baked coconut shrimp is super easy to make and is a perfect healthy appetizer. Large plump shrimp, coconut, panko breadcrumbs, and seasonings go beautifully together to create this simple shrimp recipe!

Shrimp is a long-time favorite because it has so much flavor, and it’s so fast to make. When it comes to deciding what to make for dinner or an appetizer, shrimp dishes are pretty much the way to go because there is little effort involved. You can decide at the last minute, and these crispy baked coconut shrimp turn out perfectly every time.

Whenever we are hosting a dinner, I love to serve appetizers. It’s just a little special treat that we don’t always have for dinner. Now, this baked shrimp is intended to be an appetizer, but honestly, it’s so good that I’ve been known to eat it for a tasty lunch too!


  • Large shrimp: I prefer using large shrimp, but you could use other sizes as well. You would just need to adjust the baking time to make sure they don’t cook too long or too little based on their size.
  • Eggs: The eggs will help the panko coating stick perfectly to the shrimp.
  • Unsweetened coconut: If you’ve never had coconut shrimp you’ve been missing out! I think you will love this flavor combination because it’s so good.
  • Panko breadcrumbs: The reason the coconut shrimp, is so crispy is the panko breadcrumbs. While you could use other breadcrumbs, you aren’t going to get that crunch that is irresistible.
  • All-purpose flour: Using flour is the perfect combination with the panko because it creates a beautiful crust on the shrimp.
  • Garlic powder: A little bit of garlic powder gives you a touch of flavor!
  • Paprika: I love the flavor that the paprika gives, but it’s completely optional. If you don’t have any on hand or it’s not your style, you can omit it with no problems.
  • Salt & Pepper: Just add a dash or two for your tastes and, it will be great!


You don’t have to deep fat fry shrimp to get it deliciously crispy! It’s so quick and easy to bake it, and you’re going to be impressed with how it tastes. Okay, let’s get started by heating the oven and greasing a baking sheet with oil.

In a small bowl, beat the eggs. Then mix together the breadcrumbs and coconut together in a different bowl. Place the flour and seasonings in a 3rd bowl and set all the bowls out in a line.

Start by dipping the large shrimp in the flour, then egg, then breadcrumbs. You will need to make sure to press the breadcrumbs to the shrimp, so it sticks. Working in batches makes it easier.

The shrimp needs to be laid out on the baking sheet in a single layer. Then spritz it with non-stick spray or add some oil. Cook the shrimp in the oven for 10 minutes or until the outside is golden brown and the center is opaque.


Always store the shrimp in a container that has a tight-fitting lid and is airtight. It should be kept in the fridge for up to 3-4 days or in the freezer for 6 months in the freezer.

If there is a question if the shrimp is still good, don’t risk it. It should never have an overly fishy odor, be slimy, or if you see obvious mold.


For the best results, you should reheat the crispy shrimp in the oven. Give it a little coating of non-stick spray and bake it at 300 degrees F. for 8-10 minutes or until it’s hot all the way through. You don’t want to warm it up too quickly or using too high of heat, or it will become tough and chewy.

You could also microwave it, but it will lose some of the crispy texture it had from when it was first cooked. If you decide to microwave, just heat it up for 30 seconds or a minute, then check. It will get overheated pretty quickly, so keep a close watch on it.


Crispy Baked Coconut Shrimp

Crispy baked coconut shrimp is super easy to make and is a perfect healthy appetizer. Large plump shrimp, coconut, panko breadcrumbs, and seasonings go beautifully together to create this simple shrimp recipe!
Course Appetizer
Cuisine American
Keyword appetizer, baked, easy, shrimp
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 5 servings
Calories 306kcal


  • Mixing Bowls
  • Cooking Spray


  • 1 pound large shrimp about 25, peeled (tails on or off)
  • 2 large eggs
  • 1 cup flaked unsweetened coconut
  • 1/2 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika (optional)
  • salt (to taste)
  • pepper (to taste)


  • Pre-heat oven to 425F Grease a cookie sheet with oil; set aside.
  • Beat eggs in a small bowl and set aside. Combine breadcrumbs and coconut in another bowl and set aside. Lastly, combine flour and spices in a 3rd bowl.
  • Dip shrimp in small batches in the flour mixture then the egg mixture (letting the excess drip off the shrimp) and then coat in the coconut/breadcrumb mixture, pressing to adhere.
  • Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray or drizzle with oil. Bake until the shrimp are golden on the outside and opaque in the center, about 10 minutes.


Serving: 1serving | Calories: 306kcal | Carbohydrates: 18g | Protein: 25g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 313mg | Sodium: 788mg | Potassium: 221mg | Fiber: 3g | Sugar: 2g | Vitamin A: 221IU | Vitamin C: 4mg | Calcium: 160mg | Iron: 4mg