28 Healthy Shrimp Recipes – Easy, Low Calorie Ways To Cook Shrimp

Some home cooks may be nervous about adding fresh shrimp to their weekday evening routine, but good cooks know that shrimp recipes are actually some of the easiest to perfect and that this lean protein. is a cost effective solution for a busy family. There must be a thousand different ways to dress a plate of shrimp, and since the fresh shrimp are cooked in minutes, it’s a great option for those who need to get dinner to the table in a flash. Basically, shrimp are low in calories and high in essential nutrients like vitamin B12 and minerals like iron. It’s almost too easy to make healthy dinners under 500 calories by pairing fresh shrimp with loads of crunchy veggies and lots of whole grains, all drizzled with a homemade sauce to boot.

Frozen shrimp can be even more effective for those in a rush, and you can reduce sodium levels if you buy natural, unprocessed varieties. While you can certainly buy peeled and deveined shrimp at your local grocery store, the frozen varieties left in their shells can actually be even tastier when cooked. You’ll need some time to thaw them (run them under cold water first!), But preparing and cleaning an entire plate of shrimp can be done in under 10 minutes.

If you’re looking for a lighter lunch (perfect for healthy take-out at the office!) Or a healthy dinner for the whole family, this collection of our healthiest shrimp recipes is full of great options to keep everyone happy. Whether you choose to bake, sauté, sauté or grill them, shrimp will soon be the MVP of your weekday dinner routine. Discover even more healthy seafood recipes once you master these dishes.

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Why J Sheekey is still London’s most fabulous fish restaurant, 125 years later

Given its location in the epicenter of the West End, it is a hub for people. Theater lovers and actors alike, as evidenced by the monochrome photographs that line the oak-paneled walls, documenting the passage of time. It’s at Sheekey’s that people head for fish, shellfish, and the heroic Sheekey’s Fish Pie (filled with fresh halibut, salmon, and smoked haddock).

Kate Moss leaving the restaurant in 2009WENN Rights Ltd / Alamy Stock Photo
Gwyneth Paltrow in front of J. Sheekey’s restaurant, 2005Niki Nikolova / FilmMagic via Getty Images

More than a century ago, it is unlikely that Josef Sheekey ever predicted that the doors of his beloved institution would close under the instructions of the British government. But the restaurant has used this lockdown productively – with a brilliant renovation and expansion of its famous cocktail list.

Maddi Waterhouse and Suki Waterhouse at J. Sheekey’s 125th Birthday PartyNick Harvey / Shutterstock
Erdem Moralioglu at the 125th birthday party of J. SheekeyNick Harvey / Shutterstock

Social and fashion royalty, from Beckhams to Kate Moss, have all graced Sheekey’s over the years. Last night, it was more or less the same at a party to celebrate the 125 years of the place. Where glamorous sisters Suki and Maddi Waterhouse chatted with fashion designer Erdem Moralioglu as they grazed Cornish crab cakes, lobster tacos and Jersey rock oysters – followed by a la vanilla and a crunchy chocolate and gold bar. Upon arrival, guests were greeted with a glass of Herior Champagne and attended a performance by The Rogue Shanty Buoys, a group of six acoustic musicians. All in all, a very pleasant evening at a seafood establishment that we hope to enjoy for another 125 years.

The 26 best restaurants in Covent Garden and the West End

J Sheekey restaurant in London in 1975Allen / Evening Standard / Hulton Archive / Getty Images

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Summer Grilled Shrimp Recipes – News, Sports, Weather, Traffic & the Best of Pittsburgh

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Summer Grilled Shrimp Recipes – News, Sports, Weather, Traffic & the Best of Pittsburgh

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The simplest shrimp recipes will wow diners – Medford News, Weather, Sports, Breaking News

I forgot how much I love shrimp.

The seashells that I used to swallow as a child on the southern Oregon coast have suffered – along with so many other foodstuffs – from globalization.

Americans’ growing appetite for easy-to-shell, pre-cooked, and inexpensive shrimp has created an industry of substandard produce, not to mention poor working conditions overseas and unsustainable fishing and farming practices. All of these factors combined have kept me from enjoying shrimp in general for two decades.

I even advocated the use of sustainably-caught, crisp Pacific prawns instead of larger specimens in a recent blog post on Shrimp Cocktail Salad. I still maintain this substitution, but chose to prepare the original recipe in a recent video shoot for RoseBud Media. Visually, I wanted the ‘wow’ factor of the big shrimp, so I bought some raw shelled wild Gulf shrimp from the seafood counter in Cartwright.

I showed the camera how to peel and devein the shrimp, then simply poached them in tangy water and mixed them in a homemade cocktail sauce with sliced ​​green onions and green olives, diced red pepper and fresh cilantro. And – wow! – were they good.

Proving that the simplest preparations are the best, the recipe is so quick that there is no need to worry about spending more time peeling and deveining the raw shrimp. Look up the next episode of “For the Love of Food” to find out how.

The following recipe, courtesy of Tribune News Service, has a very similar flavor profile from green onions, tomatoes and fresh herbs. While canned tomatoes are indicated, fresh tomatoes could certainly be substituted if you already have some in your garden or if you can find locally grown fruit at farmers’ markets, farm stalls, or local grocery stores. And while parsley is traditional, seasonal basil could also be used for a delicious effect.

These quantities provide aperitif portions intended to be shared between several people.

Photo courtesy of the Tribune’s information service

Shrimps with Feta and Tomato

16 medium raw shrimp

5 tablespoons of olive oil

1 3/4 ounces of green onions, including some of the green part, finely chopped

3 garlic cloves, chopped

1 14-ounce can crushed tomatoes

4 tablespoons chopped Italian parsley (flat leaf), divided

Salt and black pepper, to taste

4 1/2 ounces of feta, crumbled

Peel and deveine the shrimp, leaving the tails intact. Heat the oil in a large nonstick skillet with a lid and sauté the scallions over medium-low heat until softened. Add the garlic and cook until fragrant, about 30 seconds, then add the tomatoes, 2 tablespoons of parsley and season with S&P to taste. Cover and simmer for ten minutes.

Add the shrimp to the pan and turn to cover them all with the sauce. Simmer, uncovered, for 3 to 4 minutes. Spread the feta, cover and cook until the feta barely softens, about 5 minutes, shaking the pan once or twice. Serve with a good grind of pepper and the remaining 2 tablespoons of parsley scattered on top, as well as a little fresh and crispy bread.

Makes 6-8 servings.

From “Food of Many Greek Cuisines”, by Tessa Kiros.

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