Our regularly occurring “what are we having for dinner tonight?!” moment just got a lot easier thanks to Naturally, Delicious, the newest cookbook by Danny Seo. An expert on the intersection of style and sustainability, Danny focuses on recipes that are healthy, good for the planet, and just as importantly completely crave-able.
Warning: the cookbook has such beautiful food photography you’ll want to put it on your coffee table, but don’t miss out on making the delicious, healthy recipes inside.
The cookbook also helps identify sustainable options. For instance, Danny says, “shrimp are a sustainable seafood choice because they are fast growing and plentiful. The most sustainable shrimp is caught in Alaska, but if you can’t find that at your local seafood shop or supermarket, look for a ‘good alternative,’ like shrimp from the Gulf of Mexico. But any shrimp that is certified as harvested without harming wild sea turtles is always a very good thing.”
Naturally, Delicious will be released on September 1st (preorder it here) but Danny is sharing one naturally delicious recipe with Rue today.
Grilled Shrimp with Scallions and Spicy Mayo
Active time: 25 Minutes
Total time: 1 hour
FOR THE FILLING
3 garlic cloves, minced
½-inch piece of fresh ginger, peeled and grated
3 tablespoons tamari
3 tablespoons grade B organic maple syrup
3 tablespoons apple cider vinegar
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons toasted sesame oil
2 pounds large shrimp, peeled and deveined (about 30 shrimp)
FOR THE SPICY MAYO
½ cup mayonnaise
2 tablespoons Sriracha sauce (or other hot sauce)
1 teaspoon fresh lime juice (from 1 lime)
FOR THE WRAPS
6 Coconut Wraps (see below), warmed in a skillet
1 bunch scallions, white and green parts, trimmed and thinly sliced on the diagonal
¼ cup fresh cilantro leaves
1. Make the filling. In a large bowl, whisk together the garlic, ginger, tamari, maple syrup, vinegar, salt, pepper, and sesame oil. Add the shrimp and toss to coat. Cover with plastic wrap and refrigerate for
2. Before cooking, allow the shrimp to come to room temperature, about 15 minutes.
3. Place a nonstick skillet over medium heat. Add the shrimp in a single layer and cook, flipping once or twice, until they curl and become firm, about 5 minutes. Be careful not to overcrowd the skillet; cook in two batches if needed.
4. Prepare the spicy mayo. In a small bowl, stir together the mayonnaise, hot sauce, and lime juice. Taste and adjust the seasonings, if necessary.
5. To serve, spread the wraps with some of the spicy mayo and top each with 4 to 6 shrimp. Sprinkle with scallions and cilantro, fold, and serve with the lime wedges.
Do Ahead: The spicy mayo can be made up to two days ahead and refrigerated in an airtight container until you’re ready to use it.
Active time: 10 Minutes
Total Time: 30 Minutes
Makes: 6 WRAPS
8 large egg whites
½ cup water
¼ cup coconut flour
¼ teaspoon baking powder
1 tablespoon coconut oil
1. In a mixing bowl, whisk together the egg whites, water, coconut flour, and baking powder until smooth.
2. Heat a medium skillet over medium heat. Using a pastry or silicon brush, lightly brush the skillet with coconut oil—you do not need much. Pour 1⁄3 cup of the batter into the hot pan, making a circle.
3. Cook until bubbles form and the wrap can move freely in the skillet or easily be pried up with a spatula, 2 to 3 minutes. The bottom should be golden brown. Flip and continue cooking until other side is also golden brown, 2 to 3 minutes more. Place cooked wraps on a cooling rack while you make the remaining wraps.
Do Ahead: These wraps can be made one to two days ahead and kept in an airtight container in the refrigerator until you’re ready to fill them as desired.