Today I'm gonna give 5 easy recipes for shrimp, please follow our instruction and tips to do well with the cooking method
Grilled Shrimp in Lettuce Leaves with Serrano-Mint Sauce
Time: 25 minutes
Servings: 4
Calories per serving: 166
Ingredients:
For the Shrimp:
Large shrimp, peeled and deveined- 1 pound [i.e. approx. 36 shrimps]
Canola oil- 3 tbsp
Green curly lettuce leaves-12
Chili oil- to taste
Fresh cilantro- to taste
Black pepper, grounded- to taste
Salt to taste
For Serrano-Mint Sauce:
Mint leaves, tightly packed- 1 cup
White wine vinegar -1/4 cup
Fish sauce- 2tbsps
Serrano chilies, chopped- 2
Garlic cloves, chopped-4
Fresh ginger, peeled and chopped- 1 inch
Sugar- 2 tsp
Salt to taste
Directions:
1. Preheat the grill to medium high. Take a large bowl. Toss the shrimp in it in oil. Season it with salt and pepper. Grill the shrimps for 1 to 2 minutes on each side until it is just cooked through. Be careful not to overcook it as it can turn hard and rubbery. Remove it from the grill.
2. To make Serrano mint sauce, place all the ingredients, except for salt, in a blender and pulse it till it becomes smooth in texture. Season it with salt.
3. Take a plate and arrange lettuce leaves on it. Place around 3 shrimps in each lettuce leaf. Drizzle it with Serrano – mint sauce and chili sauce. Garnish it with a few cilantro leaves. Roll up the lettuce leaves and consume it immediately.
Grilled Shrimp with Lemon
Time: 10 mins
Servings: 4
Calories per serving: 120
Ingredients:
Jumbo sized Shrimp, raw and deveined with shell- 16
Extra virgin olive oil- ½ cup
Lemons, halved- 2
Black pepper, freshly ground- to taste
Coarse salt- to taste
Directions:
1. Preheat the griddle or grill pan over high heat. Butterfly the shrimp by slicing almost completely through it lengthwise. Leave the shell on the shrimp to keep it tender while grilling over the high heat.
2. Brush the shrimps with extra virgin olive oil. Season it with salt and pepper and grill it for 2 minutes on each side till the shells turn hot pink and the shrimp become opaque.
3. As the last step, place the halved lemons on the grill to help release its juice. Squeeze the grilled lemon wedges over the shrimp and serve.
Ribbony Shrimp and Pasta Scampi
Time: 30 mins
Servings: 4
Calories per serving: 368
Ingredients:
Medium Shrimp, peeled and deveined with tails removed- 1 pound
Whole wheat spaghetti- 8 ounces
Cherry tomatoes, halved- 1 cup
Low sodium vegetable or chicken broth- ½ cup
Yellow squash- 1
Zucchini-1
Olive oil- 2 tbsp
Garlic cloves, finely chopped- 4
Fresh chives, chopped- 2 tbsp
Black pepper, freshly ground-to taste
Red pepper flakes, crushed- a pinch
Salt- to taste
Directions:
1. Boil salted water in a large pot. Add the spaghetti and cook it al dente according to the instructions given on the package.
2. While the pasta is cooking cut off the top and bottom of the squash. Using a vegetable peeler, peel the squash into ribbons into a colander, turning the squash each time you peel. Discard the core and seeds.
3. Keep aside ¼ cup of the pasta water and drain the pasta over the pasta ribbons. Take a medium bowl and transfer the contents to it. Toss it to evenly distribute the pasta and squash ribbons.
4. In a bowl, toss the shrimp with half a teaspoon salt and some ground pepper. To a large skillet kept over medium high heat, add one tablespoon oil. Add shrimp to this and spread it into one layer. Cook it for around 2 minutes without stirring till it turns just pink around the edges.
5. Stir the shrimp. Add the garlic cloves, tomatoes and pepper flakes to this. Continue to cook it for around a minute till the tomatoes soften and the garlic becomes toasted.
6. Add the pasta and squash ribbons to this along with broth and the remaining 1 tablespoon of olive oil. Keep tossing and cooking this till the entire contents turn warm and most of the liquid is absorbed. If the noodles seem dry, add the pasta water, a small quantity at a time. Season the dish with more salt and pepper and serve it garnished with chives.
Shrimp and Snow Pea Salad
Time: 25 mins
Servings: 4
Calories per serving: 280
Ingredients:
Medium shrimp, peeled and deveined- 1 ¼ pounds
Snow peas- 12 ounces
Radishes, thinly sliced to half-moons- 6
Scallions, thinly sliced-4
Rice vinegar- 1/3 cup
Sesame seeds, toasted- 2 tbsps
Fresh ginger, grated- 1 tbsp
Toasted sesame oil- 1 tbsp
Canola oil- 1 tbsp
Salt to taste
Directions:
1. Boil water in a big saucepan with a steamer basket. Place the snow peas in the basket and cook it covered for 2 minutes. Remove the basket and immediately transfer the snow peas into a bowl of ice cold water to cool it. Drain and dry the snow peas.
2. To the same saucepan of water, add shrimp directly and cook it by boiling for 2 minutes. Drain the water and put the shrimp into ice cold water to cool it. Drain and at the shrimp dry.
3. Slice the shrimps in half, lengthwise and slice the snow peas diagonally into half inch pieces while discarding its ends. Take a large bowl and toss the scallions, radishes, snow peas and shrimp in it.
4. Take a small bowl and whisk half a teaspoon salt, ginger, sesame oil, canola oil and vinegar together. Add this to the salad and toss it right before serving it. Garnish with sesame seeds.
Shrimp and Cauliflower Grits
Time: 35 mins
Servings: 4
Calories per serving: 330
Ingredients:
Medium shrimp, peeled and deveined with tail on- 1 ¼ pounds
Cauliflower, trimmed and cut into small florets- 1 large head
Unsweetened almond milk without carrageenan- 1 ½ cups
Collard green leaves, stems removed, halved lengthwise and thinly shredded- 4 cups
Extra virgin olive oil- 4 tbsp
Nutritional yeast- 1/3 cup (optional)
Garlic cloves, minced- 2 large
Fresh flat leaf parsley, roughly chopped- ¼ cup
Lemon juice – of 1 lemon
Lemon wedges-2
Cayenne pepper- a pinch (optional)
Black pepper, freshly ground- to taste
Salt – to taste
Directions:
1. Transfer the cauliflower into a food processor and pulse it till they break down to the size of rice grains. Place this on a medium saucepan along with ground pepper, half teaspoon salt, one tablespoon of oil, and the almond milk and simmer it over medium high flame for around 10 minutes. Stir this mixture frequently till it turns soft and starts looking like grits. Remove from the flame and add nutritional yeast to t if you want. Add salt and ground pepper to it and cover it and keep it aside.
2. Take a large skillet and heat a tablespoon of oil over medium high flame. Add the collards and the salt and pepper to this, tossing intermittently while cooking for around 2 minutes till it becomes wilted and tender. Transfer it to a bowl and wipe the skillet for further use.
3. Sprinkle salt and pepper over the shrimp and heat 2 tablespoons of oil on the large skillet at medium high flame. Add the garlic, cayenne pepper and shrimp to this and cook while tossing for around 3 to 4 minutes till it turns pink and is just cooked through. Remove it from the flame and add a tablespoon of water, lemon juice and parsley and stir so that the shrimp will get coated in the sauce.
4. Portion the cauliflower grits into bowls. Put collards on top of it followed by shrimp and then the sauce. Serve the dish with lemon wedges.
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