If your protein choices usually alternate between chicken breast and pork tenderloin, it’s way past time to break out of your recipe rut. Shrimp are every bit as lean as those meats, with just 84 calories per 3-ounce serving, and maybe even more delicious. These five recipes will work more of the super seafood in your diet today.
1. Grilled Shrimp Salad with Corn and Avocado
Before you sigh at the thought of salad for a meal, take a look at this flavor-filled recipe from Epicurious. It’s filled with grilled shrimp, corn, avocado, plus a sweet and tangy orange dressing. Some simply charred bread makes a nice way to round out the meal, but you can easily make it even better. As soon as the toast comes off the grates, rub it with a clove of garlic, then smear it with the cut side of a juicy tomato. Think of it as garlic bread with marinara.
- 6 tablespoons orange juice
- 3½ tablespoons white wine vinegar
- 2 tablespooons chopped fresh chives
- 1½ teaspoons finely grated orange peel
- ¼ cup olive oil
- ½ teaspoon truffle oil
- 1 (10-ounce) bag red pearl onions
- 2 pounds large shrimp, peeled, and deveined
- 3 large ears of corn, husked
- 1 loaf of ciabatta or other crusty bread, cut into 1-inch-thick slices
- Olive oil
- 2 teaspoons hot smoked paprika
- 12 cups mâche
- 2 avocados, halved, pitted, peeled, and cut into ¾-inch cubes
Directions: For dressing, whisk first four ingredients in a small bowl to combine. Whisk in olive oil, then truffle oil. Season with salt and pepper.
Prepare grill for medium heat. Thread onions onto skewers, and thread shrimp onto seperate skewers. Place both skewers, corn, and bread on two large rimmed baking sheets. Brush onions, shrimp, corn, and bread with oil, and sprinkle with salt and pepper. Sprinkle both sides of shrimp with smoked paprika. Grill onions and corn until cooked through, about 5 minutes per side. Grill bread until charred on both sides. Grill shrimp until cooked, about 2½ minutes per side.
Transfer vegetables, shrimp, and bread to a work surface. Cut corn kernels from cobs, and place in a large bowl. Remove shrimp and onions from skewers, and add to bowl. Add mâche and avocado. Toss with just enough dressing to coat, and season with salt and pepper. Transfer salad to a platter, and serve with bread.
2. Shrimp Rolls
Shrimp rolls make a perfect lunch or dinner. We like Eating Well’s easy recipe, which comes together in about 40 minutes. The rolls get stuffed with plenty of shrimp, scallions, mint, and sprouts, but you can add any fresh veggies you have on hand. Thinly sliced zucchini, cucumber, and carrots all add a nice bit of crunch. An easy dipping sauce of lime juice, fish sauce, and some serrano chilis makes the perfect finishing touch.
Even if you’re cooking for one, you’ll want to make the full batch. Leftovers make dinner the next day a breeze, and they also pack really well for a lunch that’s tastier than any turkey sandwich. Just be sure to keep the rolls covered so the wrappers don’t dry out.
- 12 ounces raw shrimp, peeled, and deveined
- 1½ cups mung bean sprouts
- 4 scallions, sliced
- 2 tablespoons chopped fresh mint
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 6 (8½-inch) rice-paper wrappers
- 3 tablespoons lime juice
- 3 tablespoons water
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 garlic clove, minced
- 1 serrano chile, minced
- 1 scallion, minced
Directions: Cook shrimp in boiling water just until opaque in center, 1 to 2 minutes. Drain, and run under cold water. Transfer to a clean cutting board to cool, then chop.
Combine shrimp with sprouts, 4 sliced scallions, mint, 1 tablespoon fish sauce, and 1 tablespoon lime juice in a large bowl. Working one wrapper at a time, soak in a large bowl of warm water until softened, about 30 seconds. Set wrapper on a clean, damp kitchen towel. Add a heaping ⅓ cup of shrimp filling to the center, then fold wrapper over filling, and roll into a tight cylinder, tucking in sides as you roll. Repeat with remaining wrappers and filling.
Stir together 3 tablespoons lime juice, 3 tablespoons water, 2 tablespoons fish sauce, sugar, garlic, serrano, and minced scallion in a small bowl until sugar dissolves.
Cut rolls in half, and serve with sauce.
3. Shrimp Gyros
Give your favorite Greek dish a new look by replacing the usual lamb with some grilled shrimp. So Tasty So Yummy’s fantastic recipe looks impressive, but it might be one of the easiest recipes out there. The shrimp are the only part that need to be cooked, and you can also take this recipe outside if you’d rather grill. Just thread the shrimp onto some skewers so they don’t fall through the grates.
Don’t skip the tzatizki, because it takes this recipe from good to great. It’s nothing more than cucumber, yogurt, salt, and garlic. It’s completely refreshing, and yogurt will give you even more protein and some good-for-your-gut bacteria.
- 1 English cucumber, peeled, and cubed
- 2 large garlic cloves, minced
- 1 teaspoon kosher salt
- 24 ounces plain Greek yogurt
- 2 tablespoons olive oil, divided
- Juice of two small lemons or one large lemon
- 1 teaspoon red wine vinegar
- 1 teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 pound shrimp, peeled, and deveined
- Pita bread
- 1 tomato, chopped
- 1 cucumber, chopped
Directions: Add peeled, cubed cucumber to food processor, and pulse 5 to 8 times, until coarsely chopped. Drain liquid from cucumber, and place in a medium bowl. Mince garlic, then sprinkle with salt. Using the side of your knife, mash until garlic forms a smooth paste. Add to bowl with cucumber, then stir in yogurt. Cover, and chill until ready to use
In a medium bowl, whisk together one tablespoon olive oil, lemon juice, vinegar, oregano, salt, and pepper. Toss shrimp in marinade, and set aside 5 to 10 minutes. In a large skillet, heat remaining oil over medium-high heat. Sauté shrimp until pink and cooked through, about 5 to 6 minutes. Serve with pita, tzatziki, tomatoes, and cucumber.
4. Warm Pasta Salad with Shrimp
Pasta doesn’t have to involve a long-simmered sauce to be fantastic. A vibrant mustard and lemon vinaigrette makes a perfect coating for some cooked noodles and shrimp in Cooking Light’s fast recipe. Filled with protein from the seafood and beans, carbohydrates from the pasta, and fiber from the spinach, this dish is a complete meal. If you’re extra hungry, toss a big salad to serve on the side. While this pasta is great right away, it also makes a great chilled salad later in the week.
- 3 cups farfalle
- ¼ cup fresh lemon juice
- 1½ tablespoons Dijon mustard
- 1 teaspoon minced garlic
- ¼ cup olive oil
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Cooking spray
- 12 ounces medium shrimp, peeled, and deveined
- 1½ cups chopped fresh spinach
- 1 cup cooked cannellini bean,s rinsed, and drained
- ¼ cup minced red onion
- 2 tablespoons chopped capers
Directions: Cook pasta according to package directions, and drain.
Combine lemon juice, mustard, and garlic in a small bowl, and whisk to blend. Gradually whisk in oil, and season with salt and pepper.
Heat a large nonstick skillet over medium-high heat, and coat with cooking spray. Add shrimp. Cook until just done, about 2 minutes. Stir in spinach, beans, red onion, and capers. Toss to combine. Add pasta and dressing to shrimp mixture, and toss to combine. Serve.
5. Cajun Shrimp and Rice
Southern food has a nasty reputation for wreaking havoc on waistlines, but it doesn’t have to be that way. Explore the lighter side of Cajun with Food Network’s spicy shrimp and rice dish. It’s the perfect way to use up leftover rice for a speedy meal that will hit the table in 20 minutes.
If you want to add even more nutritional value, opt for brown rice instead of white. For even more spice, toss in a diced jalapeño or a few pinches of cayenne. Cajun might become your new favorite cuisine.
- 1 tablespoon unsalted butter
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 2 teaspoons Cajun seasoning
- 1 pound large shrimp, peeled, and deveined, tails left on
- Kosher salt and freshly ground pepper
- 4 plum tomatoes, chopped
- 2 bunches scallions, chopped
- 3 cups cooked white rice
- 3 tablespoons fresh parsley
- Lemon wedges
Directions: Heat butter, oil, and garlic in a large skillet over medium-high heat until garlic is fragrant, about 1 minute. Add seasoning and shrimp. Cook, stirring, until shrimp begin to curl, about 1 minute. Season with salt and pepper.
Add tomatoes and scallions to skillet. Cook, stirring, about 1 minute. Add rice and ¼ cup water, and continue to cook until rice is warmed through and shrimp are cooked, about 3 minutes longer. Stir in parsley, and serve with lemon wedges.