Low Fat Shrimp Recipes

Pan Island BBQ Shrimp:

few large shrimp marinated in a mixture of olive oil, thyme, rosemary, a pinch of cayenne pepper (to taste), cloves of garlic. Marinate at room temperature for about one hour. Then stir fry in a hot skillet. Serve with wild / white rice and a side of steamed asparagus. Should only take about 5 minutes shrimp to be launched. Just before pink.

Low Fat Southwestern Shrimp

1 pound medium shrimp, shelled, deveined, with tail
1 tsp teaspoon chili powder
1 tsp tsp cumin
Lime juice 1 large
1 medium red onion, chopped (about 1 1 / 2 cups)
1 jalapeno pepper, finely chopped (about 2 tablespoons)
2 medium tomatoes (about 6 ounces), chopped
1 / 4 cup chopped fresh cilantro

Place shrimp in medium bowl. Sprinkle with chili powder and cumin on them, add the lime juice. Mix well, cover and refrigerate for 15 minutes. Coat a large nonstick skillet with cooking spray. Sauted onions and jalapeno minutes on medium heat until onions are softened, about 2-3. Add shrimp, tomato and cilantro. Cook shrimp for three minutes, until pink and opaque, turning from time to time. Serve on whole grain rice hot. Serves 4.

Per serving: Calories 162, Calories from fat 22 Total Fat 2.4g (0.4g), 170mg cholesterol, 183mg Sodium, 10.5g carbohydrates, 2.2g fiber, 24.5g protein

Shrimp Marinara

2 v. tsp olive oil
3 stalks celery, chopped
1 small onion, minced
3 cloves garlic, minced
32 oz canned diced tomatoes
½ tsp tsp oregano
¼ c. teaspoon chili flakes
Salt and pepper
¾ pound shrimp cleaned and deveined

Heat oil over medium-high heat, sauted onion, garlic and celery until onion is softened. Add the tomato paste and spices. Simmer 10 minutes to blend flavors. Add shrimp and cook until shrimp are opaque, about 5 minutes (this depends, of course, the size and if they start or not frozen). Serve over rice or pasta. Optionally, you can scatter with basil chiffonade.

SHRIMP DELIGHT:

INGREDIENTS
8 ounces cooked pasta noodles
2 tablespoons cornstarch
1 tablespoon sugar Tea
3 / 4 c. teaspoon salt
Dash pepper
1 / 2 cup chicken broth
1 / 2 cup dry white wine or chicken broth
1 / 4 cup soy sauce
1 medium red pepper, julienned
1 medium yellow pepper, julienned
2 cups Fresh or frozen peas
2 cloves garlic, minced
1 / 4 teaspoon ground ginger
oil 1 tablespoon olive or canola
2 pounds medium raw shrimp, peeled and deveined


MODE
Cook pasta according to instructions. In a bowl, mix cornstarch, sugar, salt and pepper and stir in broth, wine or broth and soy sauce until smooth and additional book.
In a large nonstick skillet or wok, saute the peppers, peas, garlic and ginger in oil for 2-4 minutes or until tender but still crunchy. Add scallops and shrimp and sauted 2 minutes more. Stir in cornstarch mixture and add to saucepan. Bring to a boil and cook, stirring for 2 minutes or until thickened. Drain pasta, add to skillet. Heat until shrimp turn pink.

Shrimp dish Low-Fat

1 bottle healthy non-fat Italian dressing sense
1 / 3 cup Worcestershire sauce
3 c. soup. chopped garlic
1 tsp soup. Molly McButter
1 tsp tea. seasoning salt-free, Tony
A pinch of sugar
1 / 3 cup skim milk animals (Optional)
1 qt. raw peeled shrimp
1 sm. pkg. shell or cooked pasta wagon wheel
Pam butter flavor
1 tsp chopped green onions

Spray a large skillet coated with Pam. Add first 6 ingredients. Simmer until boiling. (Add more milk if desired.) Add shrimp. Cook 10 minutes over low heat (bubbling). Add green onions and cooked pasta. Heat for about 2-3 minutes. Serve.

LOW FAT SHELLS Shrimp Salad

2 green onions, chopped
2 v. soup. conceal.