Skinny Shrimp Salsa

Today’s recipe just screamed ‘SUMMER’ at me.  It’s such an easy and neat idea yet one that hadn’t occurred to me.  This recipe is courtesy of Gina’s Skinny Recipes, her website is www.skinnytaste.com.  It’s mostly geared towards Weight Watchers recipes but you can find a lot of P10-worthy recipes there too.

Shrimp, tomatoes, cilantro, red onion and lime are combined to create a zesty protein rich salsa. Bring this to a party and watch it disappear!

This shrimp salsa is low-fat, gluten-free and perfect for low-carb diets, but you can switch it up and add black beans to boost the fiber, or roasted corn to add a touch of sweetness, and even avocado to add some healthy fats. Add more jalapeño to make it spicier and adjust the lime, cilantro and salt to suit your taste. You see where I'm going with this.... the possibilities are endless!

 

photo courtesy of www.skinnytaste.com

Skinny Shrimp Salsa

Recipe courtesy of Gina’s Skinny Recipes
makes 8 servings

16 oz. cooked peeled shrimp, diced fine

4 vine ripe tomatoes, diced fine
6 tablespoons red onion, finely diced
3 tablespoons jalapenos, diced fine
    (more or less to taste)
2 tablespoons minced cilantro
2 limes, juice of (or more to taste)
1/2 teaspoon kosher salt

Combine diced onions, tomatoes, salt and lime juice in a non-reactive bowl and let it sit about 5 minutes. Combine the remaining ingredients in a large bowl, taste for salt and adjust as needed. Refrigerate and let the flavors combine at least an hour before serving.

Shrimp 'Risotto'

This is one of our family's favorite recipes that has had to go 'bye bye' since we started eating on P10.  However, as I flipped through my personal cookbook (2 large three ring binders and several folders worth) I realized that I could probably revamp this recipe using Cauliflower Rice and it would still be great.  It's based on an old WW recipe.

And just 'cause I didn't list any veggies doesn't mean you couldn't add some if you wanted to round this out a little bit!  This is a great way to use up any extra Cauliflower Rice you have lying around.


Shrimp Risotto
makes 4 servings

2 cups Cauliflower Rice

2 cloves minced or crushed garlic

2 tablespoons butter

1 pound cooked shrimp, thawed

1/4 cup Parmesan cheese


Melt the butter and add the garlic, cook until fragrant.  Then stir in the Cauliflower Rice and mix together and continue heating until warmed through.  Stir in cooked shrimp and heat for a few minutes, then finish the dish by adding the Parmesan cheese.

Thai 'Rice' with Pineapple and Shrimp

This is yet another one of our family's favorite recipes that has had to go 'bye bye' since we started eating on P10.  It's also based on an old WW recipe and we love this extra kick and refreshing pineapple bite to this one. 


Again, for you Susies out there, feel free to kick up the spices and for those who don't appreciate the spicy, feel free to tone it down a bit.  When I make this I skip the chiles and cilantro and use chili powder instead. 

This could be a quick and easy main dish or a great side dish to a lovely piece of fish.



Thai Rice with Pineapple and Shrimp
makes 4 servings


2 cups Cauliflower Rice
2 tablespoons butter
8 oz canned unsweetened pineapple chunks, drained or fresh, chopped
1 tablespoon tamari or soy sauce
1/2 average serrano chile, seeded and finely chopped

4 oz cooked small shrimp, thawed and chopped

2 tablespoons cilantro

Melt the butter in a large pan, mix in the rice and continue heating until rice is warmed through.   Stir in the rest of the ingredients and cook for another few minutes.

Shrimp and Mango Stir Fry

This sweet and pungent combination of mango, shrimp, chilies and cumin is quick to put together as a stir-fry, alongside Cauliflower Rice or as a topping to a fresh plate of salad greens.  You could also put it on corn tortillas and use it for tacos (Stages 2-3 and complaining family members only).

Once again, feel free to adjust the spiciness according to your tastes and what you have on hand.

Shrimp and Mango Stir Fry

makes 4 servings


2 tablespoons olive oil
1 pound medium or small shrimp, peeled and deveined
2 garlic cloves, sliced
2 teaspoons cumin seeds, lightly toasted and ground
2 Serrano or bird chilies, or 1 large jalapeño, minced
1 large mango, peeled, seeded and finely chopped
1/4 cup chopped cilantro
4 to 5 tablespoons lime juice

Heat a large, heavy skillet or wok over medium-high heat, and add the oil. When the oil is hot, add the shrimp, salt to taste and the garlic. Sauté, stirring or shaking the pan, until the shrimp begins to color, about two minutes. Add the cumin, and continue to cook until the shrimp is pink and opaque, about three minutes. Add the chilies, mango and cilantro, and stir together for one minute. Stir in the lime juice, and remove from the heat. Taste and adjust seasonings.

Serve immediately.

Shrimp Scampi

Shrimp Scampi is another one of those dishes that I think sounds so elegant but is really easy and quick to take from stovetop to table.  And nowadays you can get the shrimp already shelled and deveined and ready to go.  I cheat and buy it in bulk from Costco so I always have some on hand.

I'd probably put this on top of greens myself, but your family might appreciate it served over quinoa or Cauliflower Rice. 

Shrimp Scampi
makes 2 servings

3/4 lb RAW medium sized shrimp, shelled and deveined
6 tablespoons butter
1 tablespoon minced green onion
1 tablespoon olive oil
4-5 cloves garlic, minced or pressed
2 teaspoons lemon juice
1/4 teaspoon salt
2 tablespoons minced parsley
1/4 teaspoon grated lemon peel
optional - dash of liquid pepper seasoning

Pat shrimp dry with paper towels; set aside.  Melt butter in a wide frying pan over medium heat.  Stir in green onion, oil, garlic, lemon juice and salt; cook until bubbly.

Add shrimp to pan and cook, stirring occasionally, until shrimp turn pink (4 to 5 minutes).

Stir in parsley, lemon peel and seasoning.  Serve warm.

Roasted Broccoli With Shrimp

This is a quick and easy dinner to get on the table.  Don't be put off by the seasonings - if you don't have these then use something else like garlic or five spice powder or curry or Old Bay seasoning - it is what it is.  And adjust the spiciness according to your tastes (Susie likes it hot - I like it not!) 

This is great over salad greens or Cauliflower Rice.

Print this recipe:  Roasted Broccoli with Shrimp

Roasted Broccoli With Shrimp

makes 4 servings  

2 pounds broccoli cut into bite-size florets

4 tablespoons ( 1/4 cup) extra virgin olive oil

1 teaspoon whole coriander seeds 

1 teaspoon whole cumin seeds

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/8 teaspoon hot chili powder

1 pound large shrimp, shelled and deveined

1 1/4 teaspoons lemon zest (from 1 large lemon) 

Lemon wedges, for serving

Preheat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.  

Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.