If you are serving an entrée that is not too heavy, start your simple celebration with this delicious, fresh-tasting shrimp salad. Serve with our one-ingredient parmesan crisps and enjoy!
Shrimp Salad Starter
Servings 4
Ingredients
- 1 cup multi-colored cherry tomatoes quartered
- 1/2 pound cooked shrimp cut in large pieces
- 1/2 jalapeño diced
- 1/3 cup red onion diced
- 1/3 cup fresh basil sliced
- 1 avocado diced
- 1 Tbsp olive oil
- 2 tsp fresh lemon juice
- salt and pepper to taste
- 4 parmesan crisps*
Instructions
- Mix all ingredients together and divide among four salad bowls.
Notes
For parmesan crisp recipe, click here One Ingredient, Delicious Parmesan Crisps
We all love pasta but hesitate to serve it because we want to eat healthily. This recipe uses fresh zucchini noodles (which are easily found already spiraled at the grocery store), fresh vegetables, pre-cooked shrimp, and herbs. It is a perfect alternative to pasta and only uses one pan – easy cleanup!
Healthy Zoodle and Shrimp Dinner
Servings 4
Ingredients
- 2 Tbsp olive oil divided
- 3 garlic cloves minced
- 1/2 cup onions chopped
- 2 cups multi-colored cherry tomatoes halved
- 2 cups asparagus and/or broccoli sliced into 2-inch pieces
- 1 lb cooked shrimp tails removed
- 1 1/2 tsp kosher or sea salt divided
- 1/2 tsp freshly ground pepper divided
- 1/2 tsp red pepper flakes
- 24 oz zucchini spirals
- 16 oz fresh burrata or mozzarella
- 1/3 cup parmesan freshly grated
- 1/3 cup fresh basil sliced
- 1/4 cup fresh oregano
Instructions
- In a large non-stick frying pan, heat 1 Tbsp olive oil. Add the garlic and onions and sauté over med-high heat for 1 minute.
- Add the fresh vegetables, shrimp, 1/2 tsp salt, 1/4 tsp ground pepper, and red pepper flakes. Cook for 3 minutes. Place everything in a bowl and keep warm.
- Add final 1 Tbsp olive oil to the same pan. Add zucchini noodles, remaining 1 tsp salt and 1/4 tsp pepper. Cook quickly - only about one minute.
- Add noodles to the bowl with the vegetables and shrimp. Stir to combine.
- Divide the noodles, vegetables and shrimp evenly among four pasta bowls. Top with cheeses and fresh herbs. Make sure to use all the sauce left in the pan - it's full of flavor.
Notes
Since this recipe is so full of vegetables, there is no need for a salad. Serve with our low-fat corn muffins.
]]>
Not only does this appetizer make a beautiful presentation, many steps may be made in advance of your simple celebration. You can either serve this as an appetizer or put 3 on each plate and make it a first course.
Shrimp, Avocado and Sun-Dried Tomato Crostini
Servings 9
Ingredients
- 1 sourdough baguette sliced into 18 pieces
- 1 ½ Tbsp olive oil
- 18 X-large raw shrimp shelled and deveined
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground pepper
- 1/8 tsp red pepper flakes
- 4 ounces low-fat cream cheese room temperature
- 1 tsp fresh dill minced
- 1 tsp red onion diced
- 1/2 ripe avocado sliced into 18 small slices
- 18 pieces sun-dried tomatoes cut into small pieces
Instructions
Baguette (can be made earlier in the day)
- Preheat oven broiler.
- Place 18 slices on baguette on a parchment-lined baking sheet.
- Put 1 Tbsp olive oil in a small bowl and brush oil over each baguette slice.
- Broil until slices turn slightly brown. This will be a quick 1 -2 minutes.
Shrimp (can be made earlier in the day)
- Heat 1/2 Tbsp olive oil in a non-stick pan over medium heat.
- Add shrimp, salt, pepper, and red pepper flakes.
- Cook shrimp until it turns pink and curls, about 4 minutes
- If you are not assembling the appetizer at this point, refrigerate the shrimp and take out about 30 minutes in advance to let it get to room temperature.
Cream Cheese Mixture
- Place cream cheese, dill and red onions in a small bowl and stir.
Assembly
- Place baguette slices on a platter. Spread the cream cheese mixture over each piece.
- Next place a shrimp, avocado slice and sun-dried tomato over the cream cheese and serve.
]]>
This meal is ready in less than 20 minutes and has a nice refreshing flavor. Using brown rice makes this a healthier version of a typical rice bowl.
Healthy Asian Shrimp Bowl
Servings 4
Ingredients
- 2 cups water
- 1 cup brown rice
- 1 Tbsp vegetable oil
- 1 pound shrimp about 24 count, peeled, deveined, tails left on
- 8 ounces snow peas ends and strings removed, chopped in 1-2 inch pieces
- 2 inch piece of ginger peeled and sliced into matchsticks
- 1/2 tsp red pepper flakes
- 2 avocados cut in chunks
Sauce
- 1/8 cup soy sauce
- 1/8 cup fresh lemon juice
- 1 tsp brown sugar
- 1 Tbsp unseasoned rice vinegar
- 1 tsp sesame oil
Instructions
Sauce
- Place all sauce ingredients in a bowl and whisk.
- Set aside until ready to serve.
Shrimp & Rice
- Boil water in a small saucepan.
- Add brown rice, stir and cover. Simmer for about 20 minutes, until rice is tender.
- Season with salt and pepper, fluff with a fork. Set aside with the lid on to keep rice hot.
- Heat vegetable oil in a large, non-stick frypan.
- Once hot, add shrimp, snow peas, ginger and red pepper flakes.
- Cook, stirring occasionally until shrimp curls and turns pink - about 3 to 4 minutes.
- Place rice in 4 bowls, top with shrimp mixture and avocado. Serve sauce at the table.
Notes
This meal goes great with a salad topped with ginger dressing.
]]>
If you need an appetizer that requires no cooking, comes together in less than five minutes and is easy to transport, this shrimp dip is for you!
Cold Shrimp Appetizer
Servings 6
Calories 140kcal
Ingredients
- 8 ounces reduced fat cream cheese softened
- 2 Tbsp light mayonnaise
- 4 1/2 ounce can deveined shrimp rinsed and drained OR cooked shrimp
- 3 Tbsp dried minced onions or 1/4 cup minced fresh onion
- 1 Tbsp fresh dill minced
- 2 dashes hot sauce
- 1/2 tsp Worcestershire sauce
Instructions
- Mix cream cheese and mayo until creamy.
- Add onion, dill, hot sauce and Worcestershire sauce and stir.
- Fold in the shrimp and refrigerate until ready to serve.
Notes
Serve with your favorite crackers.
- Made with fresh shrimp
Grilled Shrimp Salad with Grilled Prosciutto and Mozzarella
Servings 4
Calories 440kcal
Ingredients
- 4 large heirloom tomatoes of various colors
- 3 oz. baby arugula
- 1/2 Tbsp Pepitas roasted and salted
- 1/2 Tbsp good quality olive oil
- 1 tsp balsamic vinegar
- 16 large cooked jumbo shrimp tails attached
- 4 medium sized fresh mozzarella balls
- 4 thin slices of prosciutto
- 2 tsp weber spicy grill seasonings or herbed salt & fresh ground black pepper
Instructions
- Wrap the prosciutto around the mozzarella balls and set aside.
- Place shrimp in a bowl, pour on a little olive oil and season with the Weber seasoning or herbed salt and fresh ground pepper.
- Slice tomatoes and place on 4 dinner plates, alternating with different colors. Top with arugula and pepitas.
- Meanwhile, grill the prosciutto and mozzarella, and shrimp for about 5 minutes (if using raw shrimp, cook accordingly).
- Add to plate and sprinkle salad with olive oil and balsamic vinegar.
]]>
Salmon on skewers? Yes, it worked! Cut the salmon on an angle into 1/2 inch thick pieces and it will stay on the skewer. We skewered some fresh vegetables along with the fish. Any veggies will do. We chose mushrooms, colorful cherry tomatoes and red pepper. Simply drizzle with olive oil and add a shake or two of salt and pepper.
Salmon and Shrimp Skewers
Servings 4
Calories 325kcal
Ingredients
- 1 cup soy sauce reduced sodium preferred
- 1 cup water
- 1/2 tsp chopped garlic 1 clove
- 1/2 cup rice wine vinegar
- 2 Tbsp sugar
- 3 Tbsp sriracha sauce
- 1/2 cup packed fresh cilantro leaves finely chopped
- 2 tsp fresh lemon juice
- 1/2 tsp red pepper flakes
- 3/4 pound salmon cut int 1/2" pieces
- 3/4 pound jumbo shrimp
Instructions
- In a large bowl, whisk together the soy sauce, water, garlic, vinegar, sugar, Sriracha sauce, cilantro, lemon juice, and red pepper flakes until the sugar is dissolved. Add the fish and turn to coat. Refrigerate for at least two hours and up to eight hours.
- If using wooden skewers, soak in water for one hour. We like to use metal skewers. Thread the fish onto the skewers. Grill or broil on a baking sheet lined with aluminum foil until cooked through (2 - 5 minutes per side).
]]>
If you’ve never cooked with spaghetti squash before, we are about to rock your world! Nothing could be easier – seriously. Buy it, cut it, cook it, shred it – done! A perfect pasta substitute. Believe us when we say you will not miss the taste – or calories – of pasta in this dish. Full disclosure – this recipe appears in the January, 2017, Cooking Light magazine, but we’ve changed a thing or two to make it our own. The recipe yields two large servings.
Spaghetti Squash with Shrimp & Rosemary
Servings 2
Calories 324kcal
Ingredients
- 3 lb spaghetti squash
- 4 tsp olive oil
- 12 ounce large peeled and deveined shrimp
- Salt and pepper
- 1/2 cup thinly sliced red onion
- 1 tsp minced garlic
- 10 cherry tomatoes halved
- 2 tsp fresh lemon juice
- 1/2 tsp chopped fresh rosemary
Instructions
- Preheat oven to 350°.
- Cut a 3 lb. squash in half lengthwise and scrape out the seeds. Place the halves, cut side down in a large baking dish. Add 1/2 cup water to the dish and bake for 45-50 minutes, until tender.
- Once cooked, let cool cut side up for at least ten minutes. Scrape the inside of the squash with a fork and presto - spaghetti strands are created! You should end up with at least 3 cups. Set aside.
- Heat 2 teaspoons of the oil in a medium skillet over medium-high heat.
- Season the shrimp with salt and pepper to taste. Add shrimp to pan and cook until done (4-5 minutes). Remove from pan and keep warm.
- Add remaining 2 teaspoons of oil to pan and over medium-high heat, sauté onion and garlic until onion is tender.
- Add squash, tomatoes, lemon juice, rosemary and dash salt. Cook for a few minutes until warmed through.
- Place mixture on a plate and top with cooked shrimp. Enjoy!
]]>
This elegant meal is restaurant quality, but won’t break the bank! Quite often frozen shrimp go on sale at the grocery store which helps keep the cost of this meal reasonable. Be sure and stock up! To defrost shrimp, simply put them in a bowl and fill with water. In about 10 minutes, the shrimp will be defrosted and ready to go.
Shrimp Pappardelle
Servings 2
Calories 697kcal
Ingredients
- 2 Tbsp extra virgin olive oil
- 1/2 onion diced
- 1-2 cloves garlic diced
- 1 small jar marinated artichokes with liquid
- 2 Tbsp chives chopped
- 2 Tbsp green onion chopped
- 1 large tomato cut into chunks or 10 - 12 cherry tomatoes cut in half
- 1/2 - 2/3 pound uncooked shrimp peeled and deveined
- Salt and pepper to taste
- 8 ounce pappardelle or fettuccine noodles
- Basil chopped
- Parmesan cheese grated
Instructions
- In large pan, heat oil over medium high heat. Add onion and garlic and cook for about 5 minutes.
- Add artichokes with liquid, chives, green onions, and tomato. Heat through until tomatoes start to break up.
- In separate pan, sauté shrimp until pink - add salt and pepper to taste. Add shrimp to artichoke mixture.
- Meanwhile, cook pasta to desired doneness, 8-11 minutes. Place cooked pasta on plate, top with shrimp mixture.
- Garnish with basil and parmesan cheese.
Notes
Serve with roasted asparagus.
Two of our favorites foods combined in one delicious meal! If you are having a romantic dinner for two, or an intimate dinner party, this dish will impress. And, of course, it’s simple!!!
Elegant Lobster & Shrimp Entrée
Servings 4
Calories 684kcal
Ingredients
- 3-4 lobster tails uncooked shelled and sliced into medallions
- 1/2 lb shrimp deveined with shells and tails off
- 1 Tbsp olive oil
- 1/3 cup butter
- 2 cloves garlic minced
- 1 shallot minced
- 1/4 cup dry white wine
- 2 Tbsp fresh lemon juice
- Salt and pepper to taste
- Chives minced
Instructions
- To cook the seafood - salt and pepper to taste.
- Sauté seafood in hot oil for 5 minutes or until cooked through and set aside.
- To make the sauce - melt butter over medium heat.
- Add garlic and shallots and sauté for 5 minutes.
- Add wine and lemon juice, stir until warm.
- Add seafood and stir.
- Sprinkle chives on top and serve.
Notes
Serve over rice or polenta.
]]>