Grill 'em, add 'em to pasta, dip 'em in cocktail sauce; shrimp are a great protein for dinner, addition to a meal, or snack to hold you over until the next meal. They are a versatile and delicious and if they are not on your in-home menu already, lets make that change!
- Shrimp contains an antioxidant called astaxanthin which is can help protect against inflammation by preventing free radicals from damaging your cells
- Shrimp are low in carbs and calories. 100 grams of cooked shrimp are only 99 calories, .3 grams of fat and .2 grams of carbs
- Shrimp have about the same amount of protein as chicken
Recipes:
20-Minute Honey Garlic Shrimp (Sallybakingaddiction.com)
- 1/3 cup Honey
- 1/4 cup Soy Sauce
- 2 cloves Garlic
- 1 teaspoon minced fresh Ginger
- 1 pound uncooked Shrimp
- 2 teaspoons Olive Oil
- Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl. You will use half for the marinade in step 2 and half for cooking the shrimp in step 3.
- Place shrimp in a large sealable container or zipped-top bag. Pour 1/2 of the marinade/sauce mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, we usually steam broccoli and microwave some quick brown rice.)
- Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade.) Cook shrimp on one side until pink, about 45 seconds, then flip shrimp over. Pour in remaining marinade/sauce and cook it all until shrimp is cooked through, about 1-2 more minutes.
- Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed vegetables on the side.
Shrimp Scampi (Cookingclassy.com)
- 12 ounces Linguine
- 1 1/2 lbs Extra Large Shrimp
- 3 tablespoons Extra Virgin Olive Oil
- 3 tablespoons unsalted Butter
- 4 Garlic cloves
- 1/2 cup Dry White Wine
- Salt and Pepper
- 1/8 teaspoon Red Pepper Flakes
- 2 tablespoons Lemon Juice
- 1/4 cup Parsley
- Cook linguine according to package instructions. Reserve 1/4 cup pasta water before draining in case you'd like to thin the dish later.
- Meanwhile, melt butter with olive oil in a 12-inch skillet just over medium heat. Add garlic and saute 1 - 2 minutes until just lightly golden (don't brown or it can taste bitter).
- Add wine and simmer until reduced by half, about 2 - 3 minutes.
- Add in shrimp in an even layer season with salt, pepper and red pepper flakes and cook until shrimp turn pink, about 1 1/2 - 2 minutes per side.
- Stir in lemon juice and a parsley then toss shrimp and sauce with pasta. Thin with pasta water as needed. Serve immediately.
Drunken Shrimp (Skinnytaste.com)
- 2 tsp extra virgin olive oil
- 2 tsp unsalted butter
- 1 tsp anchovy paste
- 1 lb peeled and deveined large or jumbo shrimp
- 6 garlic cloves, chopped
- 1 tsp crushed red pepper flakes
- fresh pepper to taste
- 1/4 cup of white wine
- 1 cup clam juice
- 2 tablespoons of capers, rinsed
- juice from one lemon
- generous handful of chopped parsley
- Heat olive oil and butter in a skillet over medium heat. Add garlic, pepper flakes, and sauté 1 to 2 minutes, until golden.
- Add wine, clam juice, lemon juice, capers, anchovy paste, parsley, salt and pepper, and stir. Bring to a boil and cook for another 2-3 minutes.
- Add the shrimp and cook, stirring for 2-3 minutes, until opaque. Do not overcook the shrimp or it will become tough and chewy.
- Serve shrimp with liquid in a bowl and some crusty bread on the side to soak up the juice.
