Category Archives: Shrimp

Shrimp Recipes

Vegetable & Shrimp Stirfry

The Ingredients:

1-1/4 lbs. Large Shrimp, peeled & deveined (I used 18.7 oz.)

8 oz. Asparagus, cut into 2″ pieces

1 Orange Bell Pepper, chopped into 1″ pieces (5.7 oz)

1 Green Bell Pepper, chopped into 1″ pieces (5.9 oz)

8 oz. Mushrooms, stems cut off and halved

2 Zucchini squashes, halved and sliced (13.4 oz)

1/2 oz. Green onions/Scallions, chopped

5 oz. Sweet Onions, chopped into 1″ pieces

1/2 head of Cabbage slice thinly (13.9 oz)

4 cloves Garlic, smashed and minced

1 tsp. Gourmet Garden Ginger Paste (found in the produce aisle)

3 Tbsp. Soy Sauce

1 Tbsp. Corn Starch

2 packets of Truvia

1/3 c. Water

3 Tbsp. Canola Oil

1/4 – 1/2 tsp. Crushed Red Pepper Flakes, depending on what spice level you like

What to Do:

Combine water, soy sauce, Truvia and corn starch in a bowl and set aside.

Heat 2 Tbsp oil in a large Wok over Medium to Medium-high heat, Add all veggies except cabbage and ginger paste to hot Wok and stir-fry for 4 minutes, add cabbage and 4 Tbsp of soy mixture to veggies in the Wok and stir-fry for another 4 minutes. Remove from the Wok into another dish and cover.

Add last 1 Tbsp of oil to the Wok on stove, add Shrimp, ginger paste, red pepper flakes and remaining soy mixture. Stir fry Shrimp until cooked through, about 3-5 minutes.

Makes 8 servings

Sodium: 455mg     Fat: 6.77g     Fiber: 3.6g     Net Carbs: 8.68g          VeggieNet Carbs: 6.8g     Protein: 17.3g     Calories: 172

Ratios: Carb: 29%     Fat: 35%     Protein: 36%

My good friend Sandra asked me to remake her non-Atkins friendly recipe of this dish. I added more veggies and I like it a lot, I hope she, as well as all of you, enjoy it too.

Mexican Shrimp & Scallop Scampi

The Ingredients:

6 oz. Sea Scallops

8 oz. Shrimp, peeled and deveined (I used 51-60 count for this)

6 oz. White Mushrooms, halved

1/4 lg. Sweet Onion, sliced (5.3 oz)

4 Tbsp Butter

1/2 tsp. Ground Cumin

1/2 tsp. Chili Powder

2 Tbsp. Ketchup, reduced sugar

1/4 tsp. Cayenne Pepper

What to Do:

Melt butter in a large skillet over medium to medium-high heat.

Add onions, saute for 2 minutes, add mushrooms, saute for 2 more minutes, add spices and ketchup, stir well, add shrimp and stir and cook for about 4 minutes until shrimp are cooked through.

Remove from heat, cover and let rest for 2-3 minutes before serving.

Makes 3 servings

Sodium: 506mg     Fat: 17.74g     Fiber: 1.2g     Net Carbs: 8.28g          VeggieNet Carbs: 4.61g     Protein: 30.46g     Calories: 317

Ratios:     Carbs: 12%     Fat: 50%     Protein: 38%

This is also really good topped with some sliced avocado and sour cream.

Shrimp & Veggie Salad

The Salad ingredients:

1 lb. Medium sized Prawns in the shell

2 med. sized cans Slice Black Olives (7.4 oz drained weight)

3.5 oz jar Non-pareil Capers (2.3 oz drained weight)

3.7 oz Onions, finely diced (about 1/2 medium onion)

13.5 oz radishes (2 bunches) quartered or cut into 6th’s for large ones

Zattarains Crab boil concentrate (2 Tbsp) or traditional bag of spices

What to do:

Bring 2-3 quarts of water to boil in a large pot and add crab boil seasonings and shrimp. Return to boil and let cook for 2-3 minutes until cooked through. Remove shrimp from water and cool off in ice-cold water. Peel all shrimp and coarsely chop.

Mix all chopped veggies and shrimp in a large bowl and toss with dressing (recipe to follow)

Dressing Ingredients:

1 tsp Celery Seed

2 pkts. Truvia

1 tsp Lemon Juice

2 tsp. Grey Poupon Country Dijon

2 tsp Apple Cider Vinegar

1/2 tsp Salt

1/4 tsp White Pepper

1 1/4 c. Best Foods Olive Oil Mayonnaise

Mix all ingredients with a wire whisk and stir into Salad.

Makes 8 servings at 6 ounces each.

Ratios:  carbs 12%     Fat 64%     Protein 24%

Sodium: 1024mg     Fat: 16.47g     Fiber: 2.0g     Net Carbs: 4.98

Veggie Net Carbs: 2.68g     Protein: 12.41g     Calories: 232