Tag Archives: shrimp

Shrimp Salad



This is an excellent summertime salad, but the prep is a little time consuming. I would recommend a mini chop-chop to chop up all the vegetables – it saves a ton of time. Also, in case you’re not going to eat the entire salad and you’re hoping for some left overs, don’t combine all the ingredients – I kept the shrimp, dressing, and croutons separated from the vegetables and only mixed them together when I was ready to eat that particular portion.


2 lb. uncooked shrimp, peeled and deveined

5 garlic cloves

2 red peppers

4 ripe tomatoes

1 cucumber, peeled and seeded

1 green pepper

1/2 red onion

6 slices rustic bread, crust temoved and cut into cubes

Salad dressing: I use olive oil, vinegar and some Dijon mustard, but you can use whatever you like.


Put a pot of water on the stove and bring to a boil. Add some spices, lemon juice and peppercorns to the pot. Boil for a few minutes. Add the shrimp and boil for about 2 minutes. Remove the shrimp and plunge into an ice bath. Drain them, cut them in half, cover them and set aside in the refrigerator until ready to serve.

Place 3 cloves of garlic into a food processor. Add one bell pepper and one tomato. Pulse until a paste forms. Pour into a large serving bowl.

Mince the remaining 2 cloves of garlic and set aside for the croutons.

Chop up the tomatoes with the chop chop and put them in a separate bowl. Sprinkle them with some salt and let them sit for a bit. Drain them of any excess liquid. Add them to the pureed vegetables in the serving bowl.

Chop up the remaining red peppers, the green pepper, the onion and the cucumber with the mini chop chop. Add to the pureed vegetables in the serving bowl. Add some salt, pepper, garlic powder and onion powder. Mix all together.

In a saucepan, heat some oil. Add the remaining 2 cloves of minced garlic. Add the bread cubes and cook until the bread is crispy and toasted on all sides. Sprinkle some salt over the top.

When ready to serve, combine the vegetables, shrimp, dressing and croutons in a plate. Drizzle some more olive oil if desired.





Shrimp Lettuce Cups



This is a great warm weather dish when you crave something fresh and delicious!


1 lb. cooked large shrimp – chopped  (I get them at Costco and always keep them in the freezer for a quick addition to lots of things like salads!)

4 T. mayo

2 T. chopped red onion

1 T. chopped celery

1 T. chopped red bell pepper

2 T. chopped parsley

2 T. chopped chives

1 T. seafood seasoning (or to taste)

Salt & Pepper to taste

1 T. fresh lemon juice

1 head butter lettuce


Stir together the shrimp and mayo in a bowl. Add the rest of the ingredients, except the lettuce cups.

Stir it all to combine and refrigerate for at least 15 minutes, but longer is better!

Spoon the shrimp mixture into individual lettuce cups.




Gingery Shrimp


FullSizeRenderThis is so light and good…and tasty! Once my shrimp was cooked, I removed it from the pan leaving the juices behind and tossed my par-boiled broccoli in it as a side dish. I served it over quinoa but you can use rice instead.


1 lb. peeled and deveined raw shrimp

1 1/2 T. minced ginger (I use Christopher Ranch’s in a jar)

2 cloves minced garlic (I use the frozen cubes from Trader Joe’s)

1 T. soy sauce

2 T. chicken broth


Place all ingredients, except the shrimp, in a bowl and mix them up.

Heat some olive oil in a frying pan. Add the shrimp and the sauce and mix it up well. Cook, turning the shrimp over several times, until they have turned pink and are cooked. Be careful not to overcook the shrimp!

If you are making the broccoli in the same pan, keep the shrimp warm while the broccoli is cooking.

Serve the shrimp over the quinoa or rice.


Shrimp & Rice Soup


Sometimes a nice broth is all that is really needed – it’s light and tasty and gives you the nutrition that you need! I always make my own stock and I keep it in my freezer for whenever I need some broth. This way, I can control the salt and the fat content.


4 cups of broth

2 cups of water

1 cup of cooked brown rice

1 t. minced garlic

1 1/2 lbs. peeled shrimp

Dash of chili oil

Red pepper flakes

Sliced green onions

Chopped cilantro


Bring the broth and water to a boil. Add in the cooked rice.

In the meantime, sauté the shrimp in some olive oil. Add the garlic, red pepper flakes and chili oil. Cook until the shrimp are cooked.

Add the shrimp to the broth mixture. Ladle into bowls and top with green onions and cilantro.

Shrimp & Broccoli



All in one, once more! Healthy, healthy, healthy!


1 lb. medium shrimp, peeled & deveined

1 1/2 lb. broccoli florets

1 thinly sliced green onion

3 T. soy sauce

2 T. oyster sauce

1 T. rice wine vinegar

1 T. brown sugar

1 T. minced ginger

2 minced garlic cloves

1 t. sesame oil

1 t. cornstarch

1 t. chili oil or chili paste (for a kick – optional)

Cooked Brown rice


Mix everything (except shrimp and broccoli) together into a bowl and set aside.

Sauté the shrimp in some olive oil until it begins to turn pink. Add in the broccoli and cook for a few minutes until the broccoli begins to become tender.

Add the sauce ingredients and cook until thickened.

Serve over brown rice.

Avocado and Shrimp Boats


I’m not sure about you, but I’ve never thought to bake avocados…and I was a little skeptical about it! But, to my surprise, they were delicious – especially when they were filled with this yummy shrimp!



2 avocados, cut in half and pit removed

12 medium sized shrimp – tail removed and cut into small pieces

1 T. flour

1 T. butter

1 cup non-fat milk

1 green onion, chopped

Parmesan cheese

Preferred spices – I used a dash of cayenne pepper, some garlic powder, and a smidge of beef bouillon (Better than bouillon)


Preheat the oven to 400.

Scoop out a little of the avocado to make some room in the boats for the filling. Chop up the removed avocado and set aside.

Melt the butter in a saucepan. When it has melted and is starting to brown, whisk in the flour until it is all incorporated.

Add the milk and continuing stirring until it has thickened. Add your spices. Add in the chopped avocado from the steps above. Remove from heat and set aside.

In a small frying pan, sauté the shrimp for about 30 seconds in some olive oil (just until they start to turn pink).

Add the shrimp to the milk sauce and return the saucepan to the stove. Add the green onions and heat slightly.

Use some aluminum foil to wrap around the base of the avocado boats to hold them upright. Place them in an oven proof dish.

Spoon the shrimp mixture into each avocado boat. Sprinkle with parmesan cheese and place them in the oven for about 15 min, or until they start to brown.