Anyone have any good shrimp recipes?

Options
polar5554
polar5554 Posts: 576 Member
in Recipes
Looking for under 250 calorie dinner with some shrimp.

Go...

Replies

  • dumb_blondes_rock
    dumb_blondes_rock Posts: 1,568 Member
    Options
    shrimp coctail seems to be healthy....tomato juice, cucumbers and cliantro, what can be bad about that?
  • 123456654321
    123456654321 Posts: 1,311 Member
    Options
    I never do anything but boil them and dip in cocktail sauce...boring, but delicious!
  • dumb_blondes_rock
    dumb_blondes_rock Posts: 1,568 Member
    Options
    http://allrecipes.com//Recipe/mexican-shrimp-cocktail/Detail.aspx
    don't know how good this is, but its 258 calories per serving
    or there is ceviche de camaron, which is similar to shrimp coctail...
    http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000226783
    138 calories
    ...hope it works out:)
  • thefreemans28
    thefreemans28 Posts: 267 Member
    Options
    My husband and I make Jerk Shrimp (like the Jamaican Jerk) all the time. We use a dry rub Jamaican Jerk seasoning. I put the shrimp in a skillet on medium high heat and about 1/4 cup water. Then I spray the shrimp with a little bit of spray butter, and sprinkle on as much of the seasoning as you would like. Then cook for about 7 minutes. Put them in a serving dish and squeaze some lemon juice over them and enjoy!
  • lilRicki
    lilRicki Posts: 4,555 Member
    Options
    i sautee mine in a little chicken broth, once their cooked put some honey dijon mustard on them and viola, so damn good
  • irishrose22
    irishrose22 Posts: 161 Member
    Options
    I like Shrimp Fra Diavolo. Make sure your ingredients are pure and low cal and its a great low cal dish.
  • bzmom
    bzmom Posts: 1,332 Member
    Options
    Bump for later some sound yummy!!!
  • SugarNtheRaw
    SugarNtheRaw Posts: 191 Member
    Options
    this entire recipe has around 800 calories. that's for ALL of it.
    1lb raw shrimp, peeled deveined, ect.
    2 shots (about 4-6oz) tequila
    2 limes, zested and juiced
    1 tbsp garlic
    1 tbsp cilantro (opt)

    Marinate for 30min, and then sautee or grill the shrimp. You can also baste the shrimp while they're cooking with the sauce.
    YUM!!!
  • dream_litotes
    dream_litotes Posts: 40
    Options
    I fry my shrimps in some olive oil, add in a pack of baby spinach (100g), fry/heat (sorry, I don't know all the fancy cooking vocabulary in English!) until the spinach is all dark green and soft, and sprinkle some sunflower seeds on it. I usually have it with wholewheat spaghetti but you could probably eat it just as it is if you don't want those calories. It's really quite delicious, in my opinion, and soo easy to make! :)
  • o_so_red_1
    o_so_red_1 Posts: 9
    Options
    Shrimp with Cilantro and Lime Cal 185 per serving makes 4 servings

    1 lime
    1 3/4 pounds large Shrimp, peeled and deveined
    2 garlic cloves, minced
    1/2 teaspoon ground cumin
    1/4 teaspoon ground ginger
    1 Tablespoon olive oil
    1/4 cup chopped fresh cilantro
    1/2 teaspoon salt
    1/4 teaspoon fresh ground blk pepper

    1. grate 1 tsp line rind; set aside. Squeeze 2 tbsp lime juice into a large bowl. Add shrimp and next 3 ingredients, tossing well to coat.
    2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp mixture; cook 4 min. or until shrimp are done, stirring frequently. Remove from heat; stir in reserved lime rind, cilantro, salt and pepper.
  • sdgirl22
    sdgirl22 Posts: 225 Member
    Options
    One serving of polenta, from scratch (mix 1/4c. dry Bob's Red Mill corn grits with 3/4c. water; add oregano and chili powder, bring to boil, then let simmer till cooked. let cool into a cake). Saute a portion of shrimp with Mrs. Dash chili lime seasoning, cooking spray, and a bit of lemon juice.

    Top polenta cake with shrimp, and then pour over 1/4c red enchilada sauce. About 300 calories, cooks in about 15 minutes, and has a similar flavor to tamales. nom nom nom.....
  • mikeyml
    mikeyml Posts: 568 Member
    Options
    Where is Bubba when you need him? (lol cheesy Forest Gump humor)
  • DHalaby73
    DHalaby73 Posts: 980 Member
    Options
    Southwestern-Style Shrimp Taco Salad

    Yield: 6 servings

    Ingredients
    1/4 cup fresh lime juice
    2 tablespoons olive oil
    1 teaspoon ground cumin
    2 teaspoons minced garlic
    2 teaspoons maple syrup
    2 teaspoons chipotle hot sauce
    3/4 pound medium shrimp, peeled and deveined
    2 ears shucked corn
    Cooking spray
    1 cup chopped romaine lettuce
    1/2 cup chopped green onions
    1/4 cup chopped fresh cilantro
    1 (15-ounce) can black beans, rinsed and drained
    3 plum tomatoes, chopped
    2 ounces baked blue corn tortilla chips (about 1 1/2 cups)
    1/3 cup light sour cream
    1/4 cup diced peeled avocado
    Lime wedges (optional)
    Preparation
    1. Prepare grill to medium-high heat.

    2. Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly.

    3. Remove shrimp from skewers, and place in a large bowl. Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture, and toss gently to combine.

    4. Divide tortilla chips evenly among 6 shallow bowls; top each serving with 1 cup shrimp mixture. Combine sour cream and diced avocado in a small bowl; mash with a fork until well blended. Top each serving with about 1 tablespoon sour cream mixture. Serve with a lime wedge, if desired.


    Nutritional Information
    Calories:
    228
    Fat:
    8.5g (sat 1.8g,mono 4.4g,poly 1.4g)
    Protein:
    16.2g
    Carbohydrate:
    25.5g
    Fiber:
    4.5g
    Cholesterol:
    91mg
    Iron:
    2.7mg
    Sodium:
    327mg
    Calcium:
    79mg
  • DHalaby73
    DHalaby73 Posts: 980 Member
    Options
    Spicy Chipotle Shrimp Salad

    Shrimp salad is an easy make-ahead meal. For a kid-friendly twist, substitute diced red bell pepper for the chiles.

    Total: 30 minutes

    Yield: 4 servings

    Ingredients
    1 1/2 pounds peeled and deveined large shrimp
    1/8 teaspoon salt
    1/8 teaspoon freshly ground black pepper
    Cooking spray
    1/4 cup finely chopped celery
    2 tablespoons finely chopped red onion
    2 tablespoons chopped fresh cilantro
    3 tablespoons canola mayonnaise
    1 tablespoon chopped chipotle chile, canned in adobo sauce
    2 teaspoons fresh lime juice
    1/2 teaspoon ground cumin
    8 Boston lettuce leaves

    Preparation
    1. Heat a grill pan over medium-high heat. Sprinkle shrimp with salt and black pepper. Coat pan with cooking spray. Add half of shrimp to pan; cook 2 minutes on each side or until done. Remove shrimp from pan; repeat procedure with remaining shrimp. Cool shrimp for 5 minutes.

    2. Place shrimp in a medium bowl; stir in celery and next 6 ingredients (through cumin). Arrange 2 lettuce leaves on each of 4 plates; top each serving with 3/4 cup shrimp mixture.

    Nutritional Information
    Calories:
    235
    Fat:
    10.9g (sat 0.9g,mono 3g,poly 6.2g)
    Protein:
    29.2g
    Carbohydrate:
    3.2g
    Fiber:
    0.8g
    Cholesterol:
    219mg
    Iron:
    3.8mg
    Sodium:
    400mg
    Calcium:
    87mg
  • DHalaby73
    DHalaby73 Posts: 980 Member
    Options
    Thai Shrimp Bisque

    Yield: 6 cups (serving size: 1 1/2 cups)

    Ingredients
    Marinade:
    1 1/2 pounds medium shrimp
    1 1/2 tablespoons grated lime rind
    1/3 cup fresh lime juice
    1 1/2 tablespoons ground coriander
    1 tablespoon minced fresh cilantro
    1 tablespoon minced peeled fresh ginger
    1 1/2 teaspoons sugar
    1/4 teaspoon ground red pepper
    2 garlic cloves, crushed
    Shrimp stock:
    2 cups water
    1/4 cup dry white wine
    1 tablespoon tomato paste
    Soup:
    1 teaspoon olive oil
    1/2 cup chopped onion
    1/3 cup chopped celery
    1 (14-ounce) can light coconut milk
    1 tablespoon tomato paste
    1/4 cup all-purpose flour
    1 cup 2% reduced-fat milk
    1 tablespoon grated lime rind
    1 tablespoon minced fresh cilantro
    1/2 teaspoon salt

    Preparation
    To prepare marinade, peel shrimp, reserving shells. Combine shrimp and next 8 ingredients (shrimp though garlic) in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.

    To prepare the shrimp stock, combine the reserved shrimp shells, water, wine and 1 tablespoon tomato paste in a large Dutch oven. Bring mixture to a boil. Reduce heat; simmer until the liquid is reduced to 1 cup (about 10 minutes). Strain mixture through a sieve over a bowl, and discard solids.

    To prepare the soup, heat olive oil in a large Dutch oven over medium heat. Add onion and celery, and sauté 8 minutes or until browned. Add 1 cup shrimp stock, coconut milk, and 1 tablespoon tomato paste, scraping pan to loosen browned bits. Bring to a boil. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and reduced-fat milk in a small bowl, stirring with a whisk. Add to pan; reduce heat, and simmer until thick (about 5 minutes). Add shrimp and marinade, and cook 5 minutes. Stir in 1 tablespoon lime rind, 1 tablespoon cilantro, and salt.

    Nutritional Information
    Calories:
    201 (30% from fat)
    Fat:
    6.7g (sat 3.2g,mono 1.7g,poly 1.2g)
    Protein:
    19.9g
    Carbohydrate:
    15.2g
    Fiber:
    0.9g
    Cholesterol:
    133mg
    Iron:
    3.3mg
    Sodium:
    380mg
    Calcium:
    117mg
  • DHalaby73
    DHalaby73 Posts: 980 Member
    Options
    Tandoori Shrimp Spring Rolls with Pineapple Sauce

    Yield: 6 servings (serving size: 1 spring roll and 2 tablespoons sauce)

    Ingredients
    Rolls:
    1 tablespoon finely chopped peeled fresh ginger
    1/2 teaspoon crushed red pepper
    1/2 teaspoon ground turmeric
    1 pound medium shrimp, peeled and deveined
    2 garlic cloves, minced
    1 (8-ounce) carton plain fat-free yogurt
    2 teaspoons olive oil
    2 cups finely shredded napa (Chinese) cabbage
    1 1/2 cups fresh bean sprouts
    1/2 cup cooked skinny rice stick noodles (about 1 ounce uncooked py mai fun)
    1/4 cup chopped green onions
    2 tablespoons chopped fresh cilantro
    1/2 teaspoon salt
    1 tablespoon cornstarch
    1 tablespoon water
    6 (8-inch) round sheets rice paper
    Sauce:
    1/3 cup pineapple preserves
    1/4 cup orange juice
    1 tablespoon red wine vinegar
    1 tablespoon low-sodium soy sauce
    2 teaspoons prepared horseradish
    1 teaspoon dark sesame oil
    Green onion strips (optional)

    Preparation
    To prepare rolls, combine first 6 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Remove shrimp from bag, discarding marinade.

    Heat olive oil in a large nonstick skillet over medium-high heat. Add shrimp; sauté 4 minutes or until done. Stir in cabbage and next 5 ingredients (cabbage through salt); cook 2 minutes, stirring occasionally. Combine cornstarch and 1 tablespoon water in a small bowl. Stir cornstarch mixture into shrimp mixture; cook 1 minute or until slightly thickened.

    Add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish. Let stand for 30 seconds or just until soft.

    Place the sheet on a flat surface. Arrange about 1/2 cup shrimp mixture to cover half of sheet, leaving a 1/2-inch border. Fold sides of sheet over filling; starting with filled side, roll up jelly-roll fashion. Gently press seam to seal; place, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining sheets and shrimp mixture. Cut each roll in half crosswise.

    To prepare sauce, combine pineapple preserves and remaining ingredients in a small bowl, stirring with a whisk. Serve with spring rolls. Garnish with green onion strips, if desired.

    Nutritional Information
    Calories:
    240 (17% from fat)
    Fat:
    4.4g (sat 1g,mono 1.8g,poly 1g)
    Protein:
    20.1g
    Carbohydrate:
    30.2g
    Fiber:
    1g
    Cholesterol:
    117mg
    Iron:
    2.6mg
    Sodium:
    448mg
    Calcium:
    151mg
  • DHalaby73
    DHalaby73 Posts: 980 Member
    Options
    Shrimp Fra Diavolo

    This is more then 250 but in case you wanted to try one day..Shrimp Fra Diavolo recipes are can often be very hot but you can add or take away the spice by adding more or less red pepper depending on your personal preference. Be sure to use inexpensive medium-size shrimp in this garlicky, spicy classic.

    Yield: 4 servings (serving size: 1 cup pasta and about 1 1/4 cups sauce)

    Ingredients
    8 ounces uncooked linguine
    2 tablespoons extra-virgin olive oil, divided
    1 1/2 tablespoons minced garlic, divided
    1 pound medium shrimp, peeled and deveined
    3/4 cup diced onion
    1 teaspoon crushed red pepper
    1/2 teaspoon dried basil
    1/2 teaspoon dried oregano
    2 tablespoons tomato paste
    1 tablespoon fresh lemon juice
    1 3/4 cups canned crushed tomatoes
    1/4 teaspoon salt
    1 (14.5-ounce) can diced tomatoes, drained

    Preparation
    1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

    2. While pasta cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons garlic and shrimp; sauté or 3 minutes or until shrimp are done. Remove from pan; keep warm.

    3. Add remaining 1 tablespoon oil and onion to pan; sauté 5 minutes or until softened. Stir in remaining 1 tablespoon garlic, pepper, basil, and oregano; cook 1 minute, stirring constantly. Stir in tomato paste and lemon juice; cook 1 minute or until slightly darkened. Stir in crushed tomatoes, salt, and diced tomatoes; cook 5 minutes or until thickened. Return shrimp to pan; cook for 2 minutes or until thoroughly heated. Serve over pasta.

    Nutritional Information

    Calories:
    477
    Fat:
    10.7g (sat 1.4g,mono 5.3g,poly 1.7g)
    Protein:
    33g
    Carbohydrate:
    59.4g
    Fiber:
    5.4g
    Cholesterol:
    172mg
    Iron:
    5.4mg
    Sodium:
    552mg
    Calcium:
    121mg

Categories