Shrimp is a lean source of protein and contains iron, calcium, zinc and vitamin B12. But that’s not all: it also contains selenium, which has been shown to help prevent certain types of cancer. Shrimp are low in calories but very filling and can be used as an alternative to chicken in many dishes. They’re also incredibly versatile: you can use them in salads, soups or even on skewers with vegetables or other meats! We’ve rounded up some delicious recipes that will give you some inspiration for using shrimp at home.
Shrimp Simmered in Coconut Milk
Coconut milk is a great base for this dish because it adds flavor and creaminess to the shrimp. It also helps thicken the sauce, which makes it an excellent choice for serving over rice or quinoa.
There are many variations on this recipe, but we recommend starting with fresh ingredients and then adding as much spice as you like. Once your mix of vegetables has been added to the coconut milk, bring it all to a simmer over medium heat. Add in shrimp, cover and cook until they’re firm but not rubbery (about 2 minutes). Once the shrimp are cooked, serve over rice or quinoa and enjoy. This dish is also delicious as leftovers.
Shrimp in Coconut Curry Sauce
This recipe includes both curry powder and coconut milk, which makes it a great choice for pairing with rice. It’s also very easy to make! Start by heating some oil in a large skillet over medium heat. Add onions, garlic and ginger; cook until softened (about 5 minutes).
Garlic Shrimp Stir Fry Skewers
- First, you’ll need to gather your ingredients and tools.
- In a small bowl, combine the soy sauce, lime juice, red pepper flakes and garlic. Stir until well combined.
- Place shrimp in a large bowl with 1 tablespoon of olive oil and the salt and pepper. Toss gently using tongs or a rubber spatula until evenly coated in oil and spices. Set aside while preparing other ingredients.
- Heat a large skillet over medium heat for 2 minutes (longer if your pan isn’t hot enough). Add 1 teaspoon of sesame oil or vegetable oil if needed to coat pan evenly before adding shrimp mixture along with asparagus ends (if using them) or bell peppers (if not). Cook for 3 minutes or until shrimp is opaque throughout while stirring occasionally to prevent burning or sticking to bottom of pan – do not cook too long or else they’ll be tough! Remove from heat once done cooking through; set aside while preparing other sauces needed later on this recipe.*
Broccoli Slaw with Shrimp
The broccoli slaw adds an extra crunch and great flavor to this dish. You can also use a mix of other vegetables such as carrots, peppers and celery.
- 6 large shrimp, peeled and deveined
- 1 cup broccoli slaw
- ¼ cup cashews (optional)
- 2 tablespoons avocado oil
- 1 teaspoon lemon juice
- 1 teaspoon honey
- 2 cloves garlic, minced
- 1 teaspoon ginger root, grated
- ½ cup fresh cilantro leaves
Heat a large skillet over medium-high heat. Add shrimp and broccoli slaw; cook for 3 minutes or until shrimp is opaque throughout while stirring occasionally to prevent burning or sticking to bottom of pan – do not cook too long or else they’ll be tough! Remove from heat once done cooking through; set aside while preparing other sauces needed later on this recipe.* Cashew Sauce The cashews add a crunchy texture and a nice nutty flavor.
Shrimp Salad with Mango & Avocado
- 2 cups cooked shrimp, peeled and deveined
- 1 cup chopped mango (¼-inch pieces)
- ½ cup avocado cubes (about 1 small)
- ¼ cup finely chopped red bell pepper (about ½ of a medium pepper)
- ¼ cup finely chopped green onions (about 3)
- In a medium bowl, combine all ingredients.
- Toss gently to blend.
- Season with salt and pepper.
- Serve chilled or at room temperature.
- If not serving immediately, store in an airtight container in the refrigerator for up to 5 days;
- Do not freeze prepared salad unless you plan on adding dressing before serving again later on – this will make it too wet once thawed out!
Greek Tomato Salad with Cumin-Roasted Shrimp
For the Greek Tomato Salad:
- Combine 1 pound tomatoes, halved; 1/2 cup chopped cucumber; 1/4 cup chopped red onion; and 3 tablespoons chopped fresh parsley in a large bowl. Stir in 2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon dried oregano, and salt and pepper to taste. Set aside until ready to serve.
- For the Cumin-Roasted Shrimp:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil sprayed with cooking spray (this makes cleanup easier!). Place 16 medium raw shrimp on prepared baking sheet; drizzle with 2 teaspoons olive oil; sprinkle evenly with 1 teaspoon cumin powder and salt and pepper to taste (you will have some leftover shrimp after this recipe). Bake for 10 minutes or until cooked through and golden brown around the edges but not burnt (they will continue browning off the heat).
- Serve immediately either hot or at room temperature over Greek salad along with crusty Italian bread for dipping into your sauce!
Shrimp is a great protein option for your workout recipes. It’s flavorful and versatile, so you can use it in many different ways. Whether you’re looking for a simple meal or need something more complex, shrimp will fit the bill.