Healthy Recipe, Shrimp Ceviche

Ceviche is incredibly delicious and flavorful. Its ingredients are healthy. You can’t go wrong. Ceviche is a dish of seafood that’s been cured in citrus juice. Onions, garlic and cilantro are generally added to enhance the flavor, along with tomatoes and regional veggies. From Fit Men Cook.

Ingredients for 5 servings

• 1 1/4 lb raw jumbo shrimp, peeled and deveined
• Broth (Tiger’s Milk)
  • 2/3 cup (about 6 limes) fresh lime juice (or more/less to taste)
  • juice from 2 navel oranges
  • 2 tablespoons hot sauce
    • Substitute: ketchup, tomato sauce
  • 2 tablespoons olive oil
  • pinch of sea salt
• 1 medium cucumber, peeled and diced
• 1 green (or colorful) bell pepper, diced
• 1 jalapeño, seeded and diced
• 3 Roma tomatoes, diced
• 1 medium red onion, sliced
• 4 garlic cloves, finely diced
• 1/2 cup cilantro, finely chopped leaves

STEPS

1. Bring a large pot of salt water to a boil.  Toss in the raw shrimp and cook for no more than 2 minutes, or until the shrimp is white, pink and plump.  Immediately remove the shrimp from the boiling water using a spider or a slotted spoon and plunge the shrimp into a large bowl of ice water to stop it from cooking.
2. Mix together fresh ingredients for the broth and set aside to let the flavors meld.  Feel free to customize it to your liking.
3. Add all of the ceviche ingredients to a large bowl. Chop up the shrimp into smaller pieces, about 1/2-inch (or cut each shrimp into 3 equal parts), then add it to the large bowl.
4. Fold everything together gently using a wooden spoon, then pour in the sauce and gently fold everything together again.
5. Cover the bowl with plastic wrap, then store in the fridge for at least 2 hours; but, you can enjoy it sooner, after about 30 minutes so the flavors can meld together and so the citrus juice can remove the “bite” from the onion.
6. Season to taste with sea salt & pepper and enjoy!

Nutritional Info

172 calories, 17g protein, 14g carbs, 7g fat, 4g fiber, 5g sugar

Warning: Only make this recipe if you want to take your taste buds on a seriously wild ride! The spice and flavors in this Cajun Grilled Shrimp are on full blast!

I highly recommend serving this firecracker shrimp over cauliflower rice dressed in lemon juice for cooling, calming flavors that create the perfect balance for spicy shrimp.

The shrimp grills very quickly, so be sure to have everything else prepared and ready to be served before you get those shrimps on the barbie… 🙂

What you need

Serves 4

For the Cajun Spice Blend:

• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon ground black pepper
• ½ teaspoon onion powder
• ½ teaspoon ground cayenne powder
• ¾ teaspoon dried oregano
• ¾ teaspoon dried thyme
• ¼ teaspoon red pepper flakes

For the Shrimp:

• 2 Tablespoons olive oil
• 20 extra large shrimp, peeled and deveined

For the Cilantro Dressing:

• 1 Tablespoon coconut oil
• ¼ cup fresh cilantro, minced
• 3 Tablespoons lemon juice
• 2 Tablespoons scallions, whites only, minced
• ¼ teaspoon Worcestershire sauce

Instructions

1. In a large bowl combine the spice blend and mix well. Add the olive oil and shrimp and toss until well coated.

2. Preheat a grill or grill pan over medium-high heat. Skewer the shrimp by poking through the thickest part of the shrimp and also through the tail, so that it is secured in two places. Grill for about 7 minutes, turning halfway through, until cooked through.

3. In a medium bowl combine the cilantro dressing ingredients. Brush the dressing over the cooked shrimp and serve immediately. Enjoy!

Nutrition

One serving equals 202 calories, 12g fat, 2g carbohydrate, 1g sugar, 716mg sodium, 1g fiber, and 21g protein.

There is no need for take-out with this quick-n-tasty recipe for Asian Shrimp and Noodles! This dish has all of the Asian flavors that you love, with a fraction of the carbs and calories of traditional take-out. All of the flavors, none of the guilt! This dish is pretty epic: plump shrimp and tender veggies combine with savory sauce and satisfying veggie noodles. Yes, please!

What you need

Serves 4

For the Coconut Amino Sauce:

• 1/3 cup coconut aminos
• 2 teaspoons garlic, minced
• ½ teaspoon liquid stevia
• 1 Tablespoon chili paste (sambal oelek)
• 1 teaspoon fish sauce
• 1 Tablespoon ginger, minced
• 1 teaspoon toasted sesame oil

For the Noodles:

• 1 butternut squash
• 1 sweet potato
• 1 teaspoon olive oil
• sea salt and black pepper

For the Shrimp and Veggies:

• 1 teaspoon olive oil
• 12 oz large shrimp, peeled and deveined
• 2 cups (5oz) white cremini mushrooms, sliced
• 1 red bell pepper, seeded and diced
• 2 zucchini, diced
• 1 carrot, grated
• 2 Tablespoons fresh cilantro, minced

Instructions

For the Coconut Amino Sauce:

1. In a medium-sized bowl, combine the sauce ingredients. Whisk until fully combined.

For the Noodles:

1. Preheat the oven to 350 degrees F.

2. Peel the sweet potato and peel and seed the butternut squash and run both through a spiral slicer to create long, thin noodles. Toss with the olive oil and season with salt and pepper on a rimmed baking sheet. Bake for 5 minutes. Set aside.

For the Shrimp and Veggies:

1. Place a large skillet over medium-high heat. Add 1 teaspoon of olive oil, 2 Tablespoons of the coconut amino sauce and the shrimp. Cook for 3-4 minutes, until fully cooked. Transfer the shrimp to a plate and set aside.

2. Add the mushroom, bell pepper, zucchini and carrot to the skillet. Cook until tender, occasionally stirring, about 5-7 minutes.

3. Add the shrimp, noodles and remaining coconut amino sauce back into the skillet and stir until thoroughly combined.

4. Remove from heat, garnish with cilantro and serve immediately. Enjoy!

Nutrition

193 calories, 4g fat, 20g carbohydrate, 6g sugar, 429mg sodium, 3g fiber, and 19g protein

Here’s a fun classic, but with fewer calories and guilt than you might expect with a delicious shrimp burger.
Ingredients

• Coconut oil
• 5 oz raw shrimp (peeled, deveined)
• fresh parsley
• cumin, garlic, pepper (choice of other seasonings)
• red onions
• bell peppers
• whole wheat bread
• lettuce
• tomato
• goat cheese or mozzarella

Steps

1. Place peeled shrimp with seasonings and parsley into a food processor.
2. Pulse blend the mixture but do NOT blend. It should be chunky and sticky. Remove from food processor.
3. Add in diced onions and bell peppers (if desired).
4. Lightly spray a skillet with either coconut oil spray or use about 1-2 tsp of coconut oil to cook the patty until it is brown on both sides.
5. Assemble the burger with your choice of veggies.  Add cheese if desired.

Nutritional info

Calories: 350
Protein: 37g
Fat: 6g
Carbohydrates: 30g

From Fit Men Cook

Shrimp Scampi is a favorite item on many seafood restaurant menus and certainly is for my husband Rick and me.  Using this recipe, we enjoy the dish frequently at home in a healthy yet flavorful way.  It is a quick, easy recipe which we can make together as we catch up on the day after work; or one we can make for guests.  Try the recipe and add the seasoning to your personal taste, if you like, such as extra garlic, fresh Basil, and/or Parsley.   We use whole wheat angel hair pasta, add a green salad and sit down for a healthy, delicious, aromatic treat.  So head to the grocery store; purchase the ingredients you might need; and Enjoy!!

Preparation Time: 25 minutes

Number of Servings: 2

Ingredients

• 4 oz. Uncooked Whole Wheat Penne Pasta
• 1 T Olive Oil
• 3 Cloves Garlic, Minced
• 1/2 lb Raw Shrimp, Peeled and Deveined
• 3 T Butter Buds, Divided
• 3 T White Wine (or Chicken Broth)
• 1/4 t Ground Black Pepper
• 1 Lemon, Halved
• 3 T Reduced-Fat Parmesan Cheese, Grated
• 2 T Fresh Parsley, Chopped

Directions

1. Prepare penne pasta according to its package directions.
2. While pasta is cooking, heat olive oil and garlic in a wok or large skillet over medium heat.
3. Add shrimp to the skillet and cook, stirring frequently, until it’s almost pink (3/4 done), about 2 min.
4. Add 1 T Butter Buds and white wine to shrimp; saute about 2 more minutes.
5. Place cooked pasta in large mixing bowl and combine with remainder of the Butter Buds and black pepper; mix gently
6. Add cooked shrimp to pasta and gently mix it all together.
7. Divide into two portions and spoon onto plates. Top with a squeeze of lemon, Parmesan cheese and fresh parsley.

Serve and enjoy!

Nutritional Info

Amount Per Serving

• Calories: 292.9
• Total Fat: 10.6 g
• Cholesterol: 247.5 mg
• Sodium: 642.1 mg
• Total Carbs: 32.8 g
• Dietary Fiber: 3.5 g
• Protein: 21.6 g

OMG! This is delicious! HEB – My Good News has done it again. A recipe my whole family loved. Admittedly, I was a little hesitant with the heavy cream; however, the rest of recipe was so healthy and the cream was only 1/2 cup so I went for it. Next time I may try a little lighter version, but shrimp is expensive and I didn’t want to botch it the first go around.
~ Lisa G. Wright, CFT

Ingredients

• 3/4 lb. shrimp, peeled and deveined
• 1 Tbsp. olive oil
• 1 bunch green onions, chopped
• 2 Tbsp. garlic, minced
• 2 tbsp. flour
• 1 c. frozen corn
• 2 c. Central Market Organics Low Sodium Chicken Broth
• 2 c. sweet potatoes, chopped
• 1 poblano pepper, chopped
• 1 can fire roasted tomatoes
• 1/2 c. heavy cream

Directions

1. Place a large soup pot over Medium flame. Add oil, scallions, and garlic and cook for 30 seconds, and then add in flour. Stir until incorporated.
2. Add in the can of fire roasted tomatoes and then add the broth. Bring the liquids up to a boil and add in sweet potatoes, corn, and poblano. Allow sauce to return to a boil for 5 minutes.
   
3. Reduce heat to a simmer, cover, and let soup cook for 30 minutes.
   
4. In the last five minutes of cooking, add in the shrimp and the heavy cream.

A simple skillet recipe. Often at the checkout line at HEB I will pick up a circular with recipes. This recipe came from Prevention Guide’s COMFORT FOOD COOKBOOK. I tweeked it, made it lower fat, cooked it and my family ate on it for a few days. Definitely squeeze the lime on it and we love Cholulu sauce to spice it up a bit!            ~ YPB Owner, Lisa Wright

Prep Time: 20 min
Total Time: 1 hour
Servings: 5

Ingredients

1 cup brown rice
1 1/2 tbsp olive oil
5 cloves garlic, minced
12 oz peeled and deveined medium shrimp
1 can (15 oz) no-salt-added black beans, rinsed and drained
1 cup medium salsa
1/2 cup shredded cheddar
1 lime, cut into wedges

Directions:

Prepare rice per package directions (makes 3 cups). Set aside.

Heat oil in large, deep skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add shrimp and cook, stirring, until just pink, 3 to 5 minutes. Stir in beans, salsa, and reserved rice.

Reduce heat to low, cover, and cook until shrimp are opaque in thickest part and mixture is hot and bubbly, about 5 minutes.

Remove skillet from heat and sprinkle with cheese. Serve with lime wedges.

Nutrition Facts
379 calories
19 g protein
54 g carb
9.7 g fat