10 Succulent Shrimp Recipes for Your Weekly MenuArticle posted in: Diet & Nutrition
Shrimp is perhaps the most popular seafood to “indulge” in, and it also happens to be one of our favorite Proteins here at the South Beach Diet. A three-ounce serving contains 84 calories and ZERO carbs. According to SELF Nutrition Data, round 90% of the calories in shrimp come from protein; the rest come from Healthy Fats. More than 20 vitamins and minerals are provided in the same three-ounce serving including selenium, iodine and omega-3 fatty acids.
We also love shrimp because you can prepare it in so many ways. And remember: shrimp recipes can also be enjoyed anytime you need to eat a Protein. Simply season with lemon or lime or sugar-free cocktail sauce.
Here are 10 of our favorite shrimp recipes for DIY meals in every phase of your weight loss journey:
Have you ever heard of shirataki noodles? They’re thin, clear noodles made from a type of Japanese yam. They’re loaded with fiber and really low in carbs, which means you can have “pasta” and still follow a low carb diet. The noodles are worth the trip to the grocery store because of how much they resemble real pasta in texture and taste—especially if prepared as suggested here with butter, olive oil and garlic.
The creamy dressing, the crunch of the veggies, the zest of the curry and tang of the lime: Think ceviche without the raw fish. Even your squeamish husband or suspicious children will dive in! Prepare for a quick-and-easy meal at home when you’re wishing you were at the beach.
Prepare as directed and this recipe serves four. But, this salad is so good that you’ll never stick to a serving if you’re making it for yourself. (Trust us: These are tried-and-true secrets from the test kitchen.) So, make us a promise: Before you make this salad, invite three friends over for lunch. You’ll have to share and they’ll thank you.
Have 15 minutes? Then you’ve got dinner for the whole family. Let the budding chef in your kitchen—or your teenager who needs more responsibility—help. Have them be your chopper or ingredient gatherer. Talk them through the process of cooking and encourage them to try this simple dish on their own as they become comfortable. If college is in their future, at least you know they’ll have a healthy dish in their repertoire.
All of the recipes in this list call for shrimp. (Hopefully you noticed that.) Unless you’re lucky enough to live next to the ocean with access to just-off-the-boat shrimp, buy frozen shrimp because it’s the freshest. In recipes like this one—where shrimp are the stars of the dish—you can’t settle for chewy or fishy seafood. Wild-caught shrimp are cleaner, sharper and more shrimp-y in flavor. If you’re on a budget, farm-raised shrimp are fine; just try to find packages that say “sustainably raised.”
We talk about cauliflower rice all the time—and you can often find it already riced in the produce section of your grocery store. But, do you know how to make cauliflower rice? Here you are: Cut cauliflower in chunks; add to a blender or food processor; pulse. That’s it. Don’t have a blender or food processor? Use a box grater. You can steam it, stir-fry it or sauté it, as this recipe explains. Go forth and rice!
You’ve got a board meeting. Your 13-year-old has soccer. Your husband is the coach. Some nights a leisurely meal around the table just isn’t possible. But a quick dinner together is possible thanks to this 10-minute recipe. Don’t have shrimp? Use chicken, tofu, beef or fish. Want to make it vegetarian? Peanuts add protein, crunch and also provide a Healthy Fat serving.
The best food trucks, seaside restaurants and boardwalk cafes all serve cones: Wraps cleverly rolled inside paper so the stuffing stays stuffed. These cones are a nod to flavorful fish tacos, and they’re sure to earn you points with your family. If you don’t have a steamer for the shrimp, you can use a colander or strainer inside a tall pot or even use a cooling rack on top skillet. Cover with aluminum foil.
Jambalaya meets shrimp etouffee. Celery, onion and bell pepper make the base of this New Orleans-style dish and it’s up to you how spicy you want it. A Cajun-seasoning blend makes flavoring easy but be sure to check the ingredients for sugar and excess salt. The same advice applies with the hot-pepper sauce you pick. Serve over quinoa, whole wheat couscous, brown or basmati rice.
This Mexican-style bowl has the makings of an unforgettable dinner. To save on your grocery costs, plan to make this and the Shrimp Fajita Bowl the same week. You’ll make the most of the cilantro, cauliflower and garlic.