Drop pounds fast with these easy and delicious dishes.
Lindsay Brown 1 / 21
Looking to lose weight or just put drop a few body fat percentage points? Then throw some shrimp on the barbie (or in the oven or sauté pan)! These little crustaceans are packed with protein, are low in calories, and are a snap to prepare. A 3-ounce serving of shrimp (about 7 medium-sized shrimp) contains only 90 calories and is loaded with 18 grams of protein. Shrimp is also packed with the antioxidant astaxanthin and other minerals and vitamins that many of us are lacking like selenium, zinc, copper, B6, and B12.
When buying shrimp, buy frozen. Most shrimp is frozen at sea and is shipped to the supermarket that way. The “fresh” shrimp you see at the supermarket is most often frozen shrimp that has been thawed before being put on display. To thaw your shrimp at home run the bag under cool water (not hot!) for a few minutes. Once thawed, pat dry with a paper towel before cooking.
Here, 20 healthy shrimp recipes that are easy to make, low in sugar, and calories. Add these dishes to your healthy cooking repertoire and, coupled with a great workout routine, you’ll get ripped in no time.
Paleo Garlic + Herb Shrimp with Vine Ripe Tomatoes
Ingredients 1 pound large raw easy peel shrimp 1 teaspoon coconut oil 1 small yellow onion, diced 3 small cloves garlic, minced 3 vine ripe tomatoes, diced Splash of red wine 1 tablespoon fresh thyme leaves 1 tablespoon fresh rosemary, minced 1 tablespoon fresh chives, minced Dash salt Cracked black pepper to taste
1) Heat coconut oil over medium heat. Once hot, add the diced onion and minced garlic. Sauté until onions are translucent.
2) Add the tomatoes, stirring gently. Strain the shrimp, and then toss them in, and cook covered for 1-2 minutes. Add the splash of wine, herbs, salt and pepper. Stir. Cook for 2 more minutes, or until the shrimp are opaque and pink. Stir one final time, and serve hot, sprinkled with fresh herbs and a side of veggies.
Garlic Shrimp Skillet with Roasted Red Pepper Sauce
Red Pepper Sauce: 1 large red bell pepper, cut in half, seeds and stem removed 1 jalapeno pepper, cut in half, seeds and stem removed 1/2 medium-sized red onion, cut into ¾ inch wedges 1 cup baby tomatoes 4 cloves of garlic, peeled 3 tablespoons olive oil, divided 1 tablespoon lemon juice Kosher salt, as needed Black pepper, as needed
Shrimp: 1 pound medium-sized shrimp (16/20 size), peeled and deveined 3 cloves garlic, minced 1/4 teaspoon kosher salt 1/8 teaspoon black pepper 1/2 teaspoon ground cumin 1/4 teaspoon smoked paprika 1/4 teaspoon chili powder 2 tablespoons olive oil, divided 1/4 cup chopped cilantro
1) Make the Red Pepper Sauce: Preheat broiler and place rack about 6 to 8 inches from heat source. In a large bowl toss red pepper, jalapeno, onion wedges, tomatoes, and garlic with 1 tablespoon oil. Season vegetables lightly with salt and pepper. Evenly spread vegetables on a large sheet pan covered with foil.
2) Broil vegetables until softened and lightly charred, 10 to 12 minutes.
3) Purée pepper mixture in a blender for about 1 minute until smooth. Add 1 tablespoon lemon juice and ¼ teaspoon salt. Slowly add 2 tablespoons of olive oil while blender is running, puree until smooth sauce forms, about 30 seconds. Taste sauce and season with more salt and pepper as desired.
4) Make the Shrimp: In a medium-sized bowl, combine shrimp, garlic, ¼ teaspoon salt, ⅛ teaspoon black pepper, cumin, paprika, chili powder and 1 tablespoon olive oil.
5) Heat a large skillet over medium heat with 1 tablespoon olive oil. When oil is nice and hot, add the seasoned shrimp to the pan and cook 2 minutes on each side until the shrimp is pink in color. Season with more salt and black pepper if desired. Garnish with chopped cilantro, serve with lemon wedges and top with red pepper sauce, or serve sauce on the side.
Ingredients 2 tablespoons lime juice 1 tablespoon minced ginger 2 tablespoons fish sauce 2 tablespoons rice vinegar 1 tablespoon agave 1 teaspoon sesame oil 1 tablespoon ginger oil 2 small English cucumbers, cut into matchsticks 8 ounces bean sprouts 4 ounce rice vermicelli, cooked according to package directions Handful basil, mint, cilantro, and thai basil, chopped 28 large shrimp, peeled, deveined, rinsed and thoroughly dried 1 tablespoon minced ginger 2 birds eye chilis 1 tablespoon ginger oil
1) In a small bowl combine lime juice, 1 tablespoon minced ginger, fish sauce, rice vinegar, agave, sesame oil and 1 tablespoon ginger oil. Whisk until smooth.
2) Heat pan over medium-high heat and add 1 tablespoon ginger oil. Add 1 tablespoon minced ginger and cook until just translucent. Add shrimp, in single layer and birds eye chilis. Cook shrimp for a few minutes per side until cooked through. Mix. Remove from pan.
3) In a large bowl combine rice vermicelli, bean sprouts, cucumbers, and herbs. Toss until mixed.
4) Drizzle sauce mixture on top and mix. Serve topped with 7 shrimp each.
Curry Shrimp Chopped Salad with Creamy Avocado Dressing
Ingredients For the Creamy Avocado Dressing: 1/2 avocado 1/4 cup non-fat plain yogurt 2 tablespoons white vinegar 3 tablespoons water Zest of 1 lime 1 clove garlic, minced 1/8 teaspoon salt, or to taste
For the Curry Shrimp Chopped Salad: 1 tablespoon olive oil 2 cloves garlic, minced 3/4 pound raw shrimp, peeled 1 teaspoon yellow curry powder 1/4 teaspoon paprika Salt and pepper 1 head red leaf lettuce, chopped 1 ear corn, cooked and kernels removed 1/2 cup red onion, sliced 1 mango, peeled and diced
1) To prepare the creamy avocado dressing: Add all ingredients to a small blender such as a Magic Bullet and blend until smooth. Taste dressing and add salt as desired. Place in the refrigerator until ready to serve salad.
2) To prepare the salad: Add oil to a large skillet and heat to medium. Add the garlic and sauté for 1 to 2 minutes until very fragrant. Add the shrimp and cook about 1 minute on one side before flipping them to the other side. Sprinkle shrimp with curry powder, paprika, salt and pepper. Continue cooking until shrimp are pink and cooked all the way through, about an additional 1 to 2 minutes. Set aside.
3) Wash and pat dry the red lettuce leaves. Chop the leaves and place them in a salad bowl. Cook the corn by either boiling it in water for 3 to 5 minutes or grilling it. Carefully remove the kernels with a knife.
4) Add the corn, red onion and mango to the salad and toss with desired amount of creamy avocado dressing. Serve salad with shrimp on top and enjoy!
Notes: You will not need all of the creamy avocado dressing for this salad, so store leftovers in the refrigerator for up to 5 days. Use for other delicious salads!
Ingredients For the Romesco sauce: 1/2 cup raw almonds 6 medium sized garlic cloves (do not peel) 1 11.9 ounce jar of roasted red peppers 1/2 cup canned diced fire roasted tomatoes, drained 1 tsp smoked paprika 1/2 tsp kosher salt pinch of cayenne pepper 1-1/2 tsp sherry vinegar (or red wine vinegar) 2 TBSP extra virgin olive oil
For the shrimp: 1 lb large (31-40) raw shrimp (you can get raw shrimp without the shell/tail or with the shell/tail and remove yourself. It's up to you if you want to leave the tail on or not) 2 tsp extra virgin olive oil 1/4 tsp kosher salt
1) Make the Romesco Sauce: Preheat oven to 350 degrees. Place almonds and garlic cloves on a sheet pan and toast in oven for 10 minutes. After 10 minutes, remove the almonds, but leave the garlic cloves to continue cooking for 10 more minutes. Remove garlic from oven and remove skins when cool enough to handle.
2) Place almonds in the bowl of a food processor. Process almonds until they resemble coarse sand, about 30-45 seconds. Add the garlic, peppers, tomatoes, smoked paprika, salt, and cayenne. Blend until smooth. Once smooth, add the vinegar and olive oil and blend until well combined. Serve sauce at room temperature.
3) Make the shrimp: Preheat oven to 500 degrees. With a paper towel, pat shrimp dry.
In bowl, toss shrimp with the olive oil and salt. When oven is hot, place an empty sheet pan in the oven for 2 minutes. Remove the sheet pan and add shrimp in a single layer to the hot sheet pan. Place sheet pan with shrimp into the oven and cook for 4 minutes. Remove shrimp from oven and chill until cold. Serve with romesco sauce.
Notes: Sauce tastes best when served at room temperature.
Ingredients 2 tbsp vegetable oil 2 cloves garlic, minced 1 bunch asparagus, each stalk cut into thirds 1/2 red onion, diced 1/3 cup sherry or white wine (if you have mirin, use that) 1/2 cup soy sauce 2 tsp rice vinegar 1 tsp sesame oil 3 tsp white sugar 1.5 tsp ground ginger 1/2 tsp red pepper flakes 1 lb shrimp, deveined and peeled, thawed if frozen Rice, to serve Toasted sesame seeds for topping
1) Cook rice according to package. Heat oil in a large sauté pan over medium heat and add garlic. Cook until fragrant, about 2 minutes.
2) Add asparagus and red onion to pan. Cook until tender and stirring occasionally, about 15 minutes.
3) While asparagus and red onion are cooking, mix sherry, rice vinegar, sesame oil, sugar, ginger, and red pepper flakes together in a bowl.
4) Once asparagus is tender, add shrimp to the pan and cook until pink, about 4-5 minutes.
5) Add teriyaki sauce to pan and mix thoroughly. Let simmer a few minutes to thicken and let sugar dissolve.
5) Serve over rice and top with sesame seeds. Enjoy!
Ingredients 1 tsp sesame oil 1/2 inch knob ginger, minced finely 1 clove garlic, minced 1/2 tsp red pepper flakes 1 green bell pepper, seeded and chopped thickly 1 onion, chopped thickly 2 green onions, chopped 20-25 large shrimp, precooked, shells and tails removed, deveined 1/4 cup peanuts, chopped
For Sauce 1 tsp sesame oil 4 tbsp lite soy sauce 1 tsp cornstarch 4 tbsp water 1/2 tsp red pepper flakes 1 Tbsp brown sugar
1) In a large skillet or wok, add 1 tsp sesame oil, and heat over medium heat. Add ginger, garlic, red pepper flakes; stir to coat. Add onion, green pepper, and green onions; sauté for 4-5 minutes. Add shrimp and peanuts, sauté for 2 more minutes.
2) In a bowl, add all ingredients for the sauce and whisk well to combine. Pour sauce into skillet, turn heat to high, and stir to coat. Simmer for 30-60 seconds, or until sauce has thickened.
3) Serve immediately and garnish with additional green onion, red pepper flakes, or chopped nuts if desired. Enjoy!
Ingredients 1-1/4 lb large, raw shrimp, cleaned, tails left on 1 Tbs extra-virgin olive oil sea salt and black pepper to taste 1/2 of a large lemon, juiced and tested Another lemon, sliced 1/2 tsp dried oregano 3 scallions, sliced into 1-inch pieces
1) Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2) Put the shrimp in a big pile on the middle of the pan. Add the oil to the pile, along with the oregano and salt and pepper. Also add the lemon juice and lemon zest.
3) Toss with your hands to combine well and then spread the shrimp out in a single layer. Sprinkle the scallion pieces all around.
4) Roast in the oven for 5 minutes, or until the shrimp are almost done, but not quite cooked all the way through.
5) Remove the tray from the oven and change the setting to broil. When the broiler is hot, slip the tray back into the oven. Broil for a few minutes or until the lemons start to darken and the shrimp are cooked through.
Ingredients 6 jumbo shrimp, peeled and deveined (tails still attached if possible) 1/4 cup whole wheat panko 2 tablespoons shredded, unsweetened coconut 1 egg 1 teaspoon honey Lemon wedges to squeeze over top of the shrimp after baking (optional)
1) Preheat your oven to 400 degrees
2) In a bowl, whisk together your egg, honey, and some salt and pepper. In another bowl, stir together your panko, coconut, and some salt and pepper
3) Line a baking sheet with parchment paper and set it near your breading station. One at a time, dip each shrimp (holding it by the tail as you do) into the egg until it is coated, holding it up above the bowl until all excess egg has dripped off, and then transfer it to the panko/coconut bowl.
4) Turn the shrimp over and over until the coconut and panko have lightly coated its surface. It is helpful to press some of the breading onto the shrimp with your fingers to help it stick more efficiently.
5) Place each breaded shrimp onto your parchment lined baking sheet. Place in the oven and bake for 5 minutes. Remove, flip each shrimp over, and bake for another 5 minutes
6) Serve with lemon wedges to squeeze over the shrimp!
Ingredients 3 cups sliced zucchini, 1/4 inch thickness 2 cup baby tomatoes, sliced in half 2 tablespoons olive oil, divided 1 teaspoon kosher salt, divided 1/2 teaspoon black pepper, divided 1 lemon, sliced into 8 wedges 1 pound large shrimp (16/20 count) 1/2 teaspoon paprika 3/4 teaspoon cumin 1/4 teaspoon ground chipotle pepper 1/4 teaspoon red chili flakes Zest of 1 lemon plus 1 tablespoon lemon juice 5 cloves of garlic, minced fine 1/2 cup cilantro, minced
1) Place rack in the center of the oven. Preheat oven to 400°F. Spray a large sheet pan with nonstick cooking spray or lightly grease with olive oil.
2) In a medium sized bowl toss zucchini and tomatoes with 1 tablespoon olive oil, ½ teaspoon salt and ¼ teaspoon black pepper. Evenly spread vegetables onto sheet pan and add lemon wedges. Roast for 5 minutes.
3) In the same bowl add shrimp. Toss shrimp with 1 tablespoon olive oil, ¾ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon paprika, ¾ teaspoon cumin, ¼ teaspoon chipotle pepper, ¼ teaspoon chili flakes, lemon zest, 1 tablespoon lemon juice and garlic. Evenly place shrimp on top of the vegetables. Roast for 6-8 minutes, or until the shrimp are pink and cooked through.
4) Serve hot topped with cilantro garnish. You can serve with pasta, rice or quinoa if desired.
Ingredients 1/2 Tbsp Olive oil 1 Large carrot, sliced 1 Large Red Bell pepper, sliced 1/3 Cup Red onion, diced 1 Large Habanero Pepper, minced with the seeds reserved 3/4 Tsp Fresh ginger, minced 1 1/2 tsp Garlic, minced 3/4 tsp Ground Nutmeg 3/4 tsp Ground Allspice 1/4 + 1/8 tsp Ground Thyme 1/4 + 1/8 tsp Cinnamon 1 Cup Full-fat Coconut milk 1/3 Cup Crushed pineapple, with juice 2 Tbsp Pineapple juice 2 tsps Coconut Aminos 1 1/4 tsp Fresh lime juice Pinch of salt 3 Cups Cauliflower, cut into bite-sized pieces. 8 Oz Fresh raw shrimp 1/4 Cup Cilantro, chopped
1) In a large pan, heat the olive oil on medium-high heat. Add in the sliced carrots, and cook until they just begin to soften, about 3 minutes.
2) Add the red pepper, red onion, Habanero pepper, ginger and garlic into the pan and turn down to medium heat. Cook, stirring frequently, until the veggies are tender, about 5 minutes.
3) Add in the nutmeg, allspice, thyme and cinnamon and cook, stirring constantly, until the spices are fragrant, just about a minute or so.
4) Pour in the coconut milk, crushed pineapple, pineapple juice, coconut aminos, fresh lime juice, and a pinch of salt. Turn the temperature up to medium-high and bring to a boil. Boil for 1 minute.
5) Once boiled, reduce the heat to medium and simmer, stirring occasionally, until the sauce begins to thicken, about 8-10 minutes.
6) While the sauce cooks, place the cauliflower into a large food processor and process until broken down and "rice-like."
7) Place the cauliflower into a microwave-safe bowl, cover, and microwave until tender, about 3-5 minutes. You can also steam in the oven if you prefer not to use a microwave. Set aside.
8) Once the sauce has thickened, turn the heat down to medium-low and stir in the shrimp. Cover and cook until the shrimp are opaque, about 2-3 minutes. Stir in the cilantro and divide the cauliflower rice between two plates.
Ingredients 1 tablespoon extra virgin olive oil 12 large shrimp, deveined, tails removed 1-2 teaspoons blackening seasoning (depending on how spicy you like it) 4 cups spring mix (or your favorite lettuce) 1/4 cup black beans, drained and rinsed 1/4 cup grilled corn 1/4 cup fresh salsa lime wedges for serving, if desired
1) Add olive oil to a large skillet and heat. Sprinkle shrimp with blackening seasoning.
2) Sauté until fully cooked, 3-4 minutes or until opaque.
3) To assemble the salad, fill two bowls with mixed greens. Top with cooked shrimp, black beans, salsa, corn and lime wedges, if desired.
Recipe and photo courtesy Kelley Simmons at Chef Savvy
Spicy Paprika Lime Garlic Shrimp
Ingredients 36 large shrimp, (shell on, but deveined, or with a slit down the side), defrosted and dried 1 lime, zested 1 tablespoon minced garlic 3/4 teaspoon cayenne pepper 2 tablespoons smoked paprika 2 teaspoons salt 3 tablespoon extra virgin olive oil (more if needed for pan frying) 15 cloves garlic, lightly crushed (with the skin still on) handful cilantro, chopped, for garnish 1/2 lime, juiced, for garnish
1) Make sure the shrimp is defrosted, rinsed, and completely dried. The shrimp must be completely dry.
2) In a large bowl combine shrimp, lime zest, minced garlic, cayenne pepper, smoked paprika, and salt. Toss until thoroughly coated.
3) In a large pan heat olive oil over medium-high heat and add garlic cloves. Once oil is hot and almost sizzling place shrimp is single layer on the pan (you will have to cook it in batches). Do not overcrowd the pan.
4) Cook on each side for 3-4 minutes or until cooked through and shrimp shell is crispy. Remove and repeat for remaining shrimp (adding more oil if necessary)
For the Risotto: 8 cups unsalted chicken broth 4 tablespoons olive oil, divided 8 ounces brown mushrooms, ¼-inch slices 1 1/2 teaspoons kosher salt, divided 1/4 teaspoon freshly ground pepper 1 cup diced yellow onion, ¼-inch cubes 4 teaspoons minced garlic 2 cups arborio rice, unrinsed 1/2 cup dry white wine 2 cups packed baby spinach 1 cup shaved Parmesan cheese, plus more for garnish 1/2 cup finely chopped Italian parsley
For the Shrimp: 1 pound large shrimp, peeled and deveined 2 tablespoons olive oil 1 teaspoon minced garlic 1/4 teaspoon red chili flakes (optional) 1 tablespoon lemon juice plus zest of one lemon
1) Make the Risotto: Warm the broth in a saucepan set over medium-low heat.
2) In a separate Dutch oven or wide, deep sauté pan, add 2 tablespoons olive oil and heat over medium-high heat. Add mushrooms and saute until tender, about 4 minutes. Add ½ teaspoon salt and cook 1 minute longer. Transfer to a plate and reserve.
3) Reduce the heat the medium. Add 2 tablespoons olive oil. Add the onion and garlic, and cook until they are soft and translucent, 2 to 3 minutes. Add the rice and stir thoroughly to make sure it is coated with the olive oil and onions. Cook the rice for an additional 1 to 2 minutes.
4) Deglaze the pan with the white wine, stirring and scraping the pan until the wine has evaporated. Begin adding the warm broth, about ½ cup at a time, stirring frequently. Wait to add another ladle until the liquid has been almost entirely absorbed by the rice. If the broth is evaporating very quickly, turn the heat down to a gentle simmer. Repeat adding the broth in small additions, and frequently stirring for about 18 to 20 minutes, you will use most of the broth. After about 15 minutes of cooking, taste the rice for doneness. The risotto has completed cooking when the rice is still slightly chewy but not hard, and the dish has a thick oatmeal consistency.
5) Add the spinach, and stir to wilt for a few minutes. Add cooked mushrooms and warm for 2 minutes. Turn off heat and add in the Parmesan cheese, and season with 1 teaspoon salt and ¼ teaspoon pepper, add more seasoning as desired. Keep warm over low heat while cooking the shrimp.
6) Make the shrimp: Rinse the shrimp and pat them dry. Season with salt and pepper. Heat a large saute pan over medium-low heat, add 2 tablespoons olive oil, garlic and chili flakes. 5. Gently stir to infuse the flavors into the oil, about 1 to 2 minutes. Do not allow the garlic to brown. Increase heat to medium and add shrimp, cook 2 minutes on each side, or until the shrimp turns pink and curls up slightly. Turn off heat and add 1 tablespoon lemon juice and zest, stir to combine.
7) Immediately serve the risotto, evenly dividing among bowls and topping with shrimp. Garnish each dish with fresh chopped parsley and parmesan cheese.
For the avocado crema: 1/4 cup greek yogurt 1 avocado 1/2 cup of salsa verde 1 lime, juiced 1 garlic clove
For the shrimp burrito bowl: 1 lb raw shrimp, peeled, deveined + tails removed 2 bell peppers, sliced into thin strips 1 cup corn 1/2 red onion, finely minced 1 tablespoon olive oil
1) Make the chipotle shrimp: combine all of the chipotle marinade ingredients in a food processor. puree until smooth. Place the shrimp + the marinade into a ziploc bag and marinate in the fridge until ready to grill. (up to 4 hours)
2) Make the avocado crema: combine all of the ingredients in a food processor and puree until smooth. refrigerate until ready to use.
3) Make the cilantro-lime rice: combine the cooked rice, lime juice and cilantro. Stir to combine and set aside.
4) Heat a grill pan over medium heat. Once hot, add 1 tablespoon of olive oil and grill the veggies until crisp tender. remove the peppers from the heat and set aside. Add additional 1 tablespoon of olive oil to the grill pan. Once the oil is hot, add the shrimp and cook for 3 minutes on each side, or until no longer pink inside. Remove from heat and set aside.
5) Build your bowl with the cilantro rice on the bottom, corn, red onion, peppers + shrimp. drizzle with avocado crema and enjoy!
1) Preheat grill to medium-high heat. Wrap tortillas in aluminum foil and place in the back of the grill when cooking the shrimp to warm through. (Alternatively: wrap in a damp paper towel and heat in the microwave)
2) In a shallow bowl, mix together the olive oil, chipolte seasoning, salt, lime juice and zest. Place shrimp on skewers and submerge in the marinade and let marinate for at least 20 minutes.
3) Grill shrimp until bright pink and slightly charred, about 1-2 minutes each side.
4) While shrimp is cooking, prepare the creamy avocado broccoli slaw. Add cilantro, yogurt, avocado, lime juice, and zest into a blender or food processor. Blend until smooth. Season with salt and pepper to taste. Mix with the broccoli slaw.
5) Layer broccoli slaw on top of corn tortillas, top with shrimp and any additional toppings.