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Frozen Shrimp

christynek
christynek Posts: 152 Member
edited December 2024 in Recipes
I bought a huge bag of frozen shrimp, I thought it was on sale for 5 dollars but I messed up and it was actually 20! Ugh, and the only thing I ever eat it with is pasta and it's getting old.


Anyone have any good recipes that I can have frozen shrimp with?!

Replies

  • misty0413
    misty0413 Posts: 212
    Just spray your skillet with pam cook your veggies and shrimp add onion and garlic for flavor serve over brown rice.
  • Funsoaps
    Funsoaps Posts: 514 Member
    Shish kaboobs, with hot dog sausages (I love this uncured, 100% beef, hormone-free ones from Trader Joe's), fresh pineapple, orange peppers/peppers, onion and throw on the grill. Marinade if you like with something (teriyaki sauce?).

    Shrimp fried rice; I'd use brown rice to be healthier, butter (you can omit), teriyaki or soy sauce (light sodium, I get a gluten-free organic type but it's up to you), egg or egg white, bean sprouts, peas/corn/green beans added, sometimes I throw in all sorts of veggies to make it more healthy like broccoli, etc.
  • taxidermist15
    taxidermist15 Posts: 677 Member
    shrimp storfry.. lotsa veggies.. shrimp... and some garlic and soy sauce and if you have them those 0 cal noodles.. amazing, esay and very low cal
  • DHalaby73
    DHalaby73 Posts: 980 Member
    Mexican Shrimp Cobb Salad
    Gina's Weight Watcher Recipes
    Servings: 6 as main course • Size: little over 2 cups • Old Points: 6 pts • Points+: 7
    Calories: 288.4 • Fat: 10.6 g • Protein: 28.7 g • Carb: 25.1 g • Fiber: 8.8 g • Sugar: 3 g
    Sodium: 588 mg

    For the Shrimp:
    16 oz cooked large shrimp, peeled
    chipotle chili powder to taste
    1 tbsp lime juice
    salt to taste

    Creamy Cilantro Tomatillo Dressing
    Gina's Weight Watcher Recipes
    Servings: 7 • Serving Size: 1/4 cup • Old Points: 1 pt • Points+: 1 pt
    Calories: 43.3 • Fat: 2.4 g • Protein: 2.1 g • Carb: 3.7 g • Fiber: 0.3 g

    1/2 cup lowfat buttermilk
    1/4 cup light mayonnaise
    1/4 cup fat free Greek yogurt
    1 small jalapeno, seeds removed, leave them in if you want it spicy
    1/4 cup of fresh cilantro
    1 tomatillo, husks removed, chopped
    1 clove garlic
    1 scallion
    juice of 1/2 lime
    1/2 tsp dried parsley flakes
    1/8 tsp cumin
    1/4 tsp fresh ground pepper
    1/4 tsp salt

    Combine all ingredients in a blender.

    Makes 1-3/4 cup.

    For the Salad:
    6 cups romaine lettuce, shredded
    15 oz black beans, rinsed and drained
    1 cup grilled corn kernels (I used Trader Joe's frozen roasted corn)
    2 tbsp red onion, divided
    2 tbsp cilantro, chopped
    juice of 1/2 lime
    1 seedless cucumber, diced
    2 cups diced tomatoes
    1 ripe hass avocado, diced
    1 cup reduced fat Sargento Mexican Blend shredded cheese

    Directions:

    Rinse shrimp and chop into large chunks. Toss shrimp with a little salt, chipotle chili pepper, and fresh lime juice.



    Combine drained beans, corn, red onion, cilantro, lime juice and salt to taste.



    In a large glass trifle dish or clear bowl, layer salad ingredients starting with the lettuce, black bean mixture, cucumber, tomatoes, avocado, cheese and shrimp on top.
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