Shrimp can be a great addition to your clean-eating meal plan.
It contains both omega-3 and omega-6 essential fatty acids that is important for your brain and immune system. Besides the fact that shrimp are packed with minerals and vitamins such as selenium, vitamin B12 and phosphorus they are also relatively low in calories and high in protein.
Shrimp take very little time to cook and they are the perfect combination of health and deliciousness.
If you are looking for a quick, lean dinner that you can whip up in less than 30 minutes, shrimp is the perfect choice.
SHRIMP SIMMERED RICE
INGREDIENTS
1 tablespoon minced garlic
2 tablespoons minced carrot
2 tablespoons minced mushroom
2 tablespoons defrosted green peas
1 tomaro, cut into 8 small pieces
4 peeled and cooked shrimps
1 cup cooked rice
1 cup water
1 tablespoon vegetable oil
1 teaspoon salt
½ tablespoon soy sauce
a touch of sesame oil
a handful of cilantro for topping
INSTRUCTIONS
Heat the oil in a pan over medium heat, add in the garlic, carrot and mushroom, stir fry for about 2 minutes until fragrant.
Add the water into the pan and turn to high heat, cook until the water starts to boil ( takes about 90 seconds for me).
Turn to medium-high heat, and add in the shrimp, green peas and tomato into the pan and cook for about 2 minutes.
Toss in the salt and soy sauce, and carefully add in the cooked rice, grently stir to mix all the ingredients well, simmer for about 2-3 minutes with lid off.
Drizzle a touch of sesame oil and top with cilantros to serve.
FRESH SHRIMP SPRING ROLLS WITH PEANUT DIPPING SAUCE
INGREDIENTS
Peanut Dipping Sauce-
½ cup hoisin sauce
¼ cup smooth peanut butter
¼ cup water
1 tablespoon rice vinegar
1 tablespoon chopped peanuts
Shrimp Rolls-
10 jumbo shrimp (16-20 count), shelled, deveined, cooked, cooled, and cut lengthwise in half
10 round rice paper wrappers
10 red leaf or Boston lettuce leaves, thick stem ends removed, cut in half
6 ounces thin vermicelli rice noodles, cooked, drained and cooled
1 cup shredded carrots
1 cup thinly shredded red cabbage
1 cup fresh bean sprouts
20 fresh mint leaves
½ cup cilantro leaves
DIRECTIONS
Peanut Dipping Sauce-
Combine all sauce ingredients in a medium sized bowl, whisking until smooth. Add more water if you would like the consistency thinner. Transfer to a serving bowl and sprinkle with chopped peanuts.
Shrimp Rolls-
In a medium saucepan, boil enough water to cover the shrimp. Once the water comes to a boil, add shrimp and cook for 1 to 1 ½ minutes until shrimp is pink and opaque. Immediately remove the shrimp from the water, drain and cool in the refrigerator. Once cooked, remove the shell and cut the shrimp lengthwise in half to give two pieces of shrimp. Set aside.
Boil the dried rice noodles until tender but not mushy, about 6 minutes, or according to package directions. Drain and cool with cold water, refrigerate until ready to use.
Fill a pie dish or large bowl with water, large enough to hold the piece of rice paper. Set a damp dish towel on a cutting board. Immerse once rice paper sheet into the water for 15 to 20 seconds. Remove, shaking off excess water and lay flat on the dampened cloth. The paper may still seem stiff, however with become pliable as you build each roll.
Lay once piece of lettuce over the bottom third of the rice paper. On the lettuce, place 2 to 3 tablespoon of noodles, 1 tablespoon of carrots, 1 tablespoon of cabbage, and a few bean sprouts. Roll up the paper halfway into a cylinder. Fold in the sides in an envelope pattern. Lay 2 shrimp halves, cut side down, along the crease. Place a few cilantro and mint leaves next to the shrimp. Keep rolling the paper into a tight cylinder to seal. Repeat with remaining wrappers. Store with seam side down. Serve immediately with the peanut dipping sauce.
Greek Shrimp Salad with Warm Lemon Butter Dressing
Ingredients
2 cups small shrimp
2 cups baby spinach
1 cup cucumber [diced]
1 cup cherry tomatoes
1/3 cup black olives
1/3 cup crumbled feta cheese
1 fresh lemon [juice]
1 tsp dried basil
2 garlic cloves [minced]
3 tbsp butter
to taste salt and pepper
Instructions
Preheat broiler.
When ready, slide tomatoes under the broiler for about 8 minutes.
While the tomatoes roast, heat up a pan to a medium heat. Melt the butter and then add the garlic and basil.
Once the butter start foaming, add the shrimp and cook until the tails turn bright red, about 2-3 minutes. Season to taste with salt and pepper.
Squeeze the lemon juice into the pan and toss.
Layer all the ingredients into a salad bowl, ending with the shrimp.
Lastly, take the delicious juices left in the pan and pour over the salad.
SHRIMP WONTON SOUP
INGREDIENTS
¼ lb jumbo cooked shrimp, separated
â…› cup water chestnuts, diced
1 clove garlic, diced
½ tbsp soy sauce
¼ tsp sesame oil
½ tsp white sugar
1 tbsp chopped green onion
pinch of white pepper
18 wonton skins
48 oz( 1½ quart) low sodium chicken broth
1½ tbsp low sodium soy sauce
½ cup snow peas
½ cup shredded carrots
INSTRUCTIONS
Roughly chop the cooked shrimp reserving four of them for garnishing.
In a medium-sized bowl, combine the chopped shrimp, water chestnuts, garlic, soy sauce, sesame oil, sugar, chopped green onion, and a pinch of white pepper.
Lay out several wonton skins and place a teaspoon or so of the shrimp mixture in the center. Dip the tip of your finger in a bit of water and dampen the edge of half the wonton. Fold the wonton skin over to cover the filling and use a fork to press down the edges. Repeat till the filling is all used up. (I got 18 wontons).
In a large pot, bring the chicken broth and soy sauce to a low boil. Add in the wontons, snow peas, and shredded carrots. Cook for 4-5 minutes or until the wontons are done and the veggies are cooked, but still crisp. Season with salt and pepper to taste.
Serve immediately garnishing with the reserved shrimp, red pepper flakes, and chopped green onion!
NOTES
*Serve immediately or within 30 minutes of cooking to keep the wontons from getting soggy from absorbing the broth.
CILANTRO LIME RICE SHRIMP BOWL
Ingredients:
FOR THE CILANTRO LIME RICE
2 tablespoon butter, divided
1/4 cup chopped onion
2 cloves garlic, pressed through a garlic press
1-2 jalapeños, seeded and diced
2 cups white rice (I used instant)
2 cups broth (chicken or vegetable)
2 tablespoons fresh lime juice
1/4 teaspoon McCormick Sicilian Sea Salt
4 tablespoons chopped fresh cilantro, divided
Zest of one lime
FOR THE SHRIMP
2 tablespoons butter
1/4 teaspoon McCormick Ground Cumin
1/4 teaspoon McCormick Garlic Powder
1/4 teaspoon McCormick Smoked Paprika
12 jumbo shrimp, peeled and deveined
Serve with additional fresh chopped cilantro, lime, and avocado
Directions:
FOR THE CILANTRO LIME RICE
In a medium pan, melt 1 tablespoon butter over medium high heat. Add onion, garlic and jalapeños and sauté until the onions are soft and translucent, about 3-4 minutes. Add rice, broth, lime juice, salt and 2 tablespoons of fresh cilantro. Bring to a boil, then cover and reduce heat to low. If using instant rice, cook for 5 minutes, then turn off heat and let stand for 5, and fluff with a fork. Add 1 tablespoon butter, remaining fresh cilantro and the zest of a lime.
FOR THE SHRIMP
In a medium skillet, melt butter over medium high heat. Whisk in spices, and when pan is hot, add shrimp. Cook for about 2 minutes per side, then remove from heat and serve over rice with additional cilantro, lime, and avocado slices.
SPINACH SALAD WITH SHRIMP AND A SMOKY-SWEET DRESSING
INGREDIENTS
Dressing
2 tablespoons Greek yogurt
1 clove garlic
1 tablespoon balsamic vinegar
20 chives
1/8 teaspoon liquid smoke
1/2 teaspoon soy sauce
1 teaspoon honey
Juice of 1/2 lime
1/3 cup olive oil
Salad
5 ounces spinach (I buy the pre-washed boxes)
6 white mushrooms, sliced
1/3 cucumber, chopped
1 avocado, chopped
1 tomato, chopped
Shrimp
3/4 pounds medium shrimp, peeled and deveined
Olive oil
Juice of 1/2 lime
1 teaspoon garlic powder (or to taste)
Salt & pepper, to taste
INSTRUCTIONS
If shrimp are frozen, place them in a colander and run cool water over them. Peel and devein if needed.
Meanwhile, make the dressing by adding all the dressing ingredients except for the olive oil to a food processor. Blend on high while slowly drizzling in olive oil. You may need to scrape down the sides and blend again until the mixture is smooth. Set dressing aside (you can refrigerate it if you wish).
Prep the other ingredients (spinach, mushrooms, cucumber, avocado, tomato) and place them in a large salad bowl.
Add a bit of olive oil to the bottom of a skillet (1-2 teaspoons) and the juice from the other half of the lime. Turn heat to medium/medium high, add shrimp, garlic powder, and salt and pepper. Cook for a few minutes until shrimp are pink and cooked through.
Add shrimp to salad and toss with dressing. Serve immediately.
NOTES
Makes two entree size salads or four side salads.
Clean Eating Roasted Shrimp and Green Beans
Ingredients:
For the beans:
1 lb. green beans trimmed and cut into bite-sized pieces
1 tbsp extra virgin olive oil
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp kosher salt
1/2 tsp fresh ground black pepper
1/8 tsp Cayenne pepper
For the shrimp:
1 lb. medium-large raw shrimp (thawed if frozen), peeled
1 tbsp olive oil (plus a little extra to brush on roasting pan)
zest from one lemon (save the lemon and cut into fourths)
1/4 tsp. kosher salt
1/2 tsp. fresh ground black pepper
Directions:
Preheat oven to 425.
Once the shrimp has been peeled and cleaned, rinse it under cold water. Be sure to pat the shrimp really dry (if the shrimp is not dry it will steam rather than roast!).
Place the trimmed and cut beans in a bowl and toss with extra virgin olive oil, ground coriander, ground cumin, salt, freshly ground black pepper, and Cayenne pepper.
Place shrimp in another bowl with the extra virgin olive oil, lemon zest, salt, and fresh ground black pepper.
Brush roasting pan with olive oil or use a non-stick spray, then arrange beans on pan in a single layer (as much as possible). Roast beans 10 minutes. After 10 minutes, toss the beans and arrange shrimp on top and roast 8-10 minutes more or until shrimp are just done.
Squeeze the four lemon quarters over the shrimp and beans and serve immediately.
KUNG PAO SHRIMP
Kung Pao Shrimp
1 tablespoon oil
¼ cup red bell pepper, diced
¼ cup green bell pepper, diced
12 ounces large shrimp, peeled with the tails off
2 cloves garlic, minced
Kung Pao Sauce
3 tablespoons low sodium soy sauce *very important to use low sodium*
3 tablespoons water
1 teaspoon cornstarch
1 teaspoon rice wine vinegar
â…› teaspoon sesame oil
¼ teaspoon fresh ginger, minced
½ teaspoon sriracha (or more to taste if you like it spicy)
chopped peanuts, for serving
green onions for garnish, if desired
sesame seeds for garnish, if desired
INSTRUCTIONS
Kung Pao Shrimp
Heat oil in a large skillet.
Add bell peppers and sauté for 2-3 minutes or until slightly tender. (They will continue to cook with the shrimp and sauce).
Add in shrimp and sauté until cooked through, 3-4 minutes.
Add in garlic and cook for 1 minute.
Pour all of the sauce over the shrimp and bell peppers. Turn the heat down and allow the shrimp to simmer until the sauce is thickened.
Serve with chopped peanuts, green onions and sesame seeds for serving, if desired.
Kung Pao Sauce
Whisk all of the ingredients together in a small bowl. Set aside.
Shrimp Lettuce Wraps
Ingredients
1 head of lettuce
1 lb medium shrimp, peeled and deveined
For The Marinade:
2 tablespoons low sodium soy sauce
2 tablespoons olive oil
juice from 1 lime
1 teaspoon honey
2 cloves garlic, minced
½ teaspoon fresh ginger, finely grated
For The Coleslaw:
2½ cups shredded cabbage (I used 1½ cups shredded white cabbage and 1 cup shredded red cabbage)
½ cup grated carrots
1 20-oz. can pineapple slices, drained and cut into chunks
2 teaspoons sesame seeds
â…“ cup toasted pecans, chopped
For The Vinaigrette:
3 tablespoons apple cider vinegar
3 tablespoons lime juice
¼ cup olive oil
2 tablespoons honey
salt and freshly ground black pepper, to taste
Instructions
For the marinade: combine soy sauce, olive oil, lime juice, honey, garlic and ginger in a zip-lock plastic bag and mix well. Add shrimp , seal and marinate in the refrigerator for 15 minutes.
The coleslaw. In a large bowl, combine the cabbage, carrots, pineapple, sesame seeds and pecans. In a separate small bowl, whisk the vinegar, lime juice, olive oil, and honey. Toss the vegetable mixture with the vinaigrette and season with salt and black pepper.
Heat a non-stick pan over medium-high heat. Add shrimp and cook on one side for 2 min. Turn over and cook for another minute or two, till all shrimp are pink and seared nicely (don't overcook them or they'll be rubbery!).
To assemble lettuce wraps: divide lettuce into leaves. Drain coleslaw, place a pile of the mixture into each lettuce cup and top with 3-4 shrimp. Repeat process with remaining ingredients. Enjoy!
Notes
Assemble the wraps just before serving.
