Tag Archives: Shrimp

Bang Bang Shrimp – Skinny, Fast & Easy

Bang Bang Shrimp – Skinny, Fast & Easy

Bang Bang Shrimp

Not only is this dish fast and easy but its DELICIOUS. Things that don’t normally go together.

Besides that, its delicious and SKINNY ūüôā ¬†Chock full of veggies and loads of protein from the shrimp.

Bang Bang Shrimp

Easy is a 3 ingredient sauce. Make as much or as little as you want. Make it as hot as you want. Make it as sweet as you want. ¬†I’ll give you the basic recipe and you can tweak it to your taste.

Bang Bang Shrimp

Just combine the sauce ingredients while your shrimp is sizzling up in the coconut oil and set aside.

Bang Bang Shrimp

After you’ve cooked up your shrimp in the coconut oil, add another tablespoon of oil and fry up those veggies for a few minutes, just to soften a bit. Combine cooked shrimp and veggies with the sauce and top some riced cauliflower.

Bang Bang Shrimp

I used to buy my cauliflower rice from Trader Joe’s but now it’s becoming way more mainstream and my local grocery store carries it. You make so many things with it so if you have any left over, maybe make some¬†Cauliflower Cheese Sticks¬†or¬†Cauliflower Pizza Crust (Gluten Free). I bought mine at Costco recently.

Bang Bang Shrimp

But you could use regular rice if you wanted, that’s up to you. Either way, you will LOVE this dish.

Bang Bang Shrimp - Skinny, Fast & Easy
 
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Author:
Recipe type: Fast, Easy, Protein
: Chinese
Serves: 4
Ingredients
  • SAUCE:
  • 6 Tablespoons mayo
  • 4 Tablespoons sweet chili sauce
  • 1 - 2 teaspoons sriracha sauce
  • SHRIMP:
  • 1 lb. raw shrimp, tails removed
  • 3 cups fresh broccoli florets
  • 1 cup shredded carrots
  • 2 Tablespoons arrowroot starch (can substitute with flour or corn starch)
  • ¼ cup coconut oil for frying
Instructions
  1. SAUCE:
  2. Combine the 3 sauce ingredients, set aside.
  3. SHRIMP:
  4. Once your shrimp has be de-thawed (I de-thaw mine by just soaking in a bowl of water for a few minutes, then drain off water), combine with arrowroot starch so that shrimp is coated lightly.
  5. Heat your coconut oil in a cast iron or large frying pan over medium high heat. Add shrimp once oil is very hot.
  6. Cook shrimp for 2 minutes each side. I just set my microwave timer because shrimp can be rubbery if over-cooked.
  7. Remove shrimp and place on a paper towel lined plate to drain off excess oil.
  8. Add broccoli and carrots to the same pan. Stir frequently and cook until slightly softer. Add a tablespoon of coconut oil if necessary.
  9. Combine the shrimp and cooked veggies with the sauce coating everything.
  10. Serve over cauliflower rice or regular rice.
  11. Eat :)

 

Easy Low Fat Spicy Thai Peanut Shrimp Stir Fry

Easy Low Fat Spicy Thai Peanut Shrimp Stir Fry
pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoli

So there I was at Costco¬†one¬†weekend enjoying an interesting people watching episode when I found myself standing next to the PB2. I had heard about PB2 but wasn’t really sure what it was. So, being that I was in Costco, I threw it in my cart because I knew I needed it. I just didn’t know for what yet.

Later that night I was cruising Pinterest for what to do with PB2. I found a zillion recipes. I feel like I’ve been missing out on so many yummy things because of all the fat in regular peanut butter. So I wasted no time in picking a recipe.

If you don’t know about PB2, its a powdered peanut powder. Think, powdered peanut butter. 85% of the fat and oil is removed making it only 45 calories a serving compared to peanut butters 165 calories. It also has 1.5 grams of fat (no saturated fat) compared to peanut butters 16 grams of fat! That’s huge.¬†

I love a creamy peanut sauce with my Thai food so I found this recipe, tweaked a couple of things, made it and LOVED IT. No more shying away from Thai peanut recipes because of all the fat in peanut butter!!

Chop those veggies!

pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoliSaute those veggies!

pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoliWhip up the sauce! So easy.

pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoliCombine shrimp with cooked veggies then add sauce. That’s it.

pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoliEnjoy!

pb2 shrimp stir fry thai peanut low fat low carb gluten free bell pepper carrot onion broccoli

5.0 from 1 reviews
Easy Low Fat Spicy Thai Peanut Shrimp Stir Fry
 
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Author:
Recipe type: Protein, Low Carb, Pescetarian
Serves: 4
Ingredients
  • SHRIMP:
  • 12 ounce bag frozen cooked shrimp
  • 1 red bell pepper, sliced into matchsticks
  • 1 orange or yellow bell pepper, sliced into matchsticks
  • 1 onion, sliced
  • 2 large carrots, shaved
  • 2 cups broccoli florets
  • 2 Tbsp coconut oil
  • *Optional: 1 tsp red pepper flakes or more if you really like your eats hot hot hot
  • SAUCE:
  • 4 Tbsp rice vinegar
  • 1 Tbsp sriracha (more if you like it really spicy)
  • 4 Tbsp coconut aminos
  • 5 Tbsp pb2 (powdered peanut butter). Can add ½ Tbsp at a time if needed for thickening up the sauce.
  • **Serving suggestion: Top some sprouted brown rice, quinoa, brown rice pasta or shredded cabbage.
Instructions
  1. Heat coconut oil on medium heat and add your sliced bell pepper, onion, carrots and broccoli. Saute, stirring occasionally.
  2. While your veggies are sauteing, prepare your sauce.
  3. In a small bowl mix coconut aminos, rice wine vinegar, PB2 and sriracha. If you feel you would like the sauce thicker, add a ½ Tbsp of PB2 at a time until thick enough for your taste.
  4. Once veggies are almost fully cooked, add shrimp and cook for about 2 minutes.
  5. Once the shrimp has cooked for about 2 minutes, add the sauce and continue cooking another minute or so.
  6. Eat it as is or top some sprouted brown rice, quinoa, brown rice pasta or shredded cabbage.

 

 

Crab and Shrimp Stuffed Mushrooms with Bacon and Neufchatel Cheese – Gluten Free

Crab and Shrimp Stuffed Mushrooms with Bacon and Neufchatel Cheese

crab shrimp stuffed mushroom spinach neufchatel gluten free When I’m deciding on which recipes to try and make healthier for the week, I usually ask my husband if he’s in the mood for something in particular and use that as my challenge. His request this week was crab and shrimp stuffed mushrooms. I took it from there.

The recipe is very easy. The most important part is baking the mushrooms to draw out a lot of the moisture. You don’t a want big watery mushroom mess on your hands do you? While the mushrooms are baking you can prepare the stuffing part. The stuffing takes place all in one saute pan.

crab shrimp stuffed mushroom spinach neufchatel gluten free Bake the mushrooms stem side down first then turn over, bake some more and blot with a paper towel to soak up the water that was drawn out.

crab shrimp stuffed mushroom spinach neufchatel gluten free These stuffed mushrooms came out nice and creamy because of the Neufchatel cheese. I¬†love¬†Neufchatel cheese. If you don’t know what it is, think cream cheese. The only real difference that I notice between Neufchatel and Cream Cheese is that Neufchatel is a creamier softer cheese than regular cream cheese. Neufchatel is also slightly lower in calories. Most of the time you can use them interchangeably in recipes.

crab shrimp stuffed mushroom spinach neufchatel gluten free These make delicious gluten free appetizers. Because they have a good amount of protein, I ate 4 or 5 with a side salad and made a meal out of them. Oh and the most important part, my hubby loved them. Score!

You can use the “stuffing” all by itself too as a crab/shrimp dip. Serve it with some homemade pita chips¬†and you’ve got a great little party dip.

Crab and Shrimp Stuffed Mushrooms with Bacon and Neufchatel Cheese - Gluten Free
 
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Author:
Recipe type: Gluten Free, Protein
Serves: 4
Ingredients
  • 20 - 30 white mushrooms, stems removed
  • 3 Tablespoons ghee (can sub with coconut oil)
  • 1½ teaspoons seafood seasoning
  • ½ yellow onion, diced small
  • 1 cup fresh spinach
  • 5 slices bacon, diced
  • 3 - 4 ounces of Neufchatel cheese or a little under a half package.
  • 4 ounces or half a can real jumbo lump crab meat
  • 4 ounces or half a can tiny shrimp
  • Dash of salt/pepper
Instructions
  1. MUSHROOMS:
  2. Preheat oven to 450.
  3. Line a baking sheet with foil.
  4. Spread mushroom caps on baking sheet, stem side down.
  5. Melt a tablespoon of ghee and brush mushrooms with melted oil.
  6. Bake for 10 minutes.
  7. After 10 minutes, turn mushrooms over and bake for another 5 minutes.
  8. Once mushrooms are cooked, using a papertowl, press on each mushroom to soak up the water that has been drawn out. Set aside.
  9. FILLING:
  10. In a medium skillet melt 1 Tablespoon of ghee and add bacon. Cook on medium for 2 or 3 minutes.
  11. Add onions to bacon, saute for 5 minutes or until translucent and bacon is thoroughly cooked.
  12. Add spinach to mixture, saute until wilted.
  13. Add the last tablespoon of ghee.
  14. Add crab, shrimp, seafood seasoning and dash of salt/pepper, combine and saute for 3 - 4 minutes.
  15. Add Neufchatel and stir slowly to encourage the cheese to melt into the mixture. Once it's completely melted and combined with everything else remove from heat.
  16. Spoon about a teaspoon of crab/shrimp mixture into each mushroom cap and pop back in the oven for 3-5 minutes. Serve warm.
  17. These reheat nicely too. I microwaved 4 or 5 of them for about 25 seconds.
  18. You could make them ahead of time but no more than 12 hours ahead.

 

 

Delicious Paleo Seafood Paella

Delicious Paleo Seafood Paella

paleo seafood paella scallops quinoa protein fiber gluten free spanish traditional dish shrimpI love a challenge. So while I’m planning my recipes for the week I will ask the hubby if he is in the mood for any particular meal. Of course he didn’t pick something easy like salad, he picks paella. Thanks hubby. Challenge accepted.

paleo seafood paella scallops quinoa protein fiber gluten free spanish traditional dish shrimpOf course I wasn’t going to make the traditional paella that is made with rice. Since I replace rice with quinoa in my other recipes like paleo “faux” fried rice, I knew it could be done. The secret is in the spices. I found this awesome recipe on www.skinnyms.com as a great starting point.

paleo seafood paella scallops quinoa protein fiber gluten free spanish traditional dish shrimp

Since quinoa is so versatile and absorbs any seasoning or flavoring you incorporate into it, I was pretty sure this would work. Off to the laboratory (kitchen) I went.

paleo seafood paella scallops quinoa protein fiber gluten free spanish traditional dish shrimp

We used shrimp and sea scallops for the protein but by using quinoa, the protein levels gets kicked up even more! Quinoa is just so super awesome. I could eat it every day (and almost do).

paleo seafood paella scallops quinoa protein fiber gluten free spanish traditional dish shrimp

Delicious Paleo Seafood Paella
 
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Author:
Recipe type: Paleo, Protein, Gluten Free
Serves: 6
Ingredients
  • 1 sweet vidalia onion, diced
  • 1 teaspoon minced garlic (I use the kind from a jar)
  • 2 tablespoon olive oil (separated)
  • 1½ cups dry quinoa, rinse well if not using the already rinsed kind like I do
  • 6 cups chicken broth
  • ¼ teaspoon crushed red pepper flakes
  • 1 bay leaf
  • ½ teaspoon saffron threads (optional, Tumeric)
  • ½ teaspoon Spanish paprika (can sub with regular paprika and a dash of cayenne pepper)
  • ½ teaspoon black pepper
  • Kosher or sea salt to taste
  • ½ cup sliced roma tomatoes
  • 1 red bell pepper, cored, seeded & membrane removed, diced small
  • 1 cup frozen green peas
  • 3 teaspoon seafood seasoning - separated (2 teaspoons and 1 teaspoon)
  • 1 pound large shrimp, peeled and deveined, thawed
  • 1 pound sea scallops, thawed and rinsed
Instructions
  1. Before starting anything, place the shrimp and scallops in a bowl, sprinkle with 2 teaspoons of seafood seasoning, mix it around so all of the seasoning touches everything. Place in fridge until ready to use.
  2. Start your quinoa. I use the pre-rinsed kind but if you don't, make sure to rinse your quinoa so it doesn't have any bitterness.
  3. Put 1½ cups of uncooked quinoa and 3 cups of chicken broth in a medium saucepan and bring to a boil. Once boiling, reduce heat to a simmer, add ½ teaspoon of saffron threads, spanish paprika, black pepper, a dash of salt and cover. Cook for 15 minutes, stirring every 4 or 5 minutes.
  4. While the quinoa is cooking, in a LARGE skillet (I used a heavy cast iron one), heat 1 tablespoon olive oil and saute your diced onion for about 5 minutes, stirring occasionally.
  5. Once your onion has been sauteed add another tablespoon of olive oil, garlic, red pepper flakes, red bell pepper and tomatoes, stir and continue to saute for 3 or 4 minutes.
  6. Add quinoa, 3 cups chicken broth and bay leaf to the onion mixture and stir to combine. Sprinkle with the other ½ teaspoon of saffron threads, 1 teaspoon seafood seasoning and a dash of salt. Bring to a boil then reduce to a low boil and cover for 10 minutes.or until the liquid has been absorbed.
  7. Add peas, shrimp and scallops. Sink them down into the quinoa mix so that the seafood is surrounded by the quinoa. Cover and continue cooking for 5 minutes. Turn off heat and let stand for 10 minutes while still covered.
  8. Remove bay leaf and serve.

 

Low-Fat Lime Shrimp & Quinoa Salad

Low-Fat Lime Shrimp & Quinoa Salad

lime shrimp quinoa protein mixed green walnut shellfish lemon zest

Posting from South Dakota again. Today we have a vigorous 10K hike up Harney Peak. Very excited. Yesterday we visited the Badlands and the view was absolutely breathtaking. I’ve never seen this part of the country.

the organic rabbit health wellness weight loss

This picture above was taken at the prairie dog park where we got to hand feed little prairie dogs. There were tons of babies too. After that we moved on down the road to an unbelievably vast site. So why not do a little yoga? Made sense to me. Yoga is awesome anywhere.

the organic rabbit health wellness weight loss

Onto today’s lean clean protein machine recipe. This is a super fresh, filling, low-fat, paleo¬†salad. Clean protein from the shrimp and the quinoa. Tons of flavor too.

lime shrimp quinoa protein mixed green walnut shellfish lemon zest

I made a lime walnut version of quinoa which complimented the lime shrimp perfectly. I love quinoa period and one of the main reasons is that it is so versatile that you can adapt it to pretty much any recipe and it always turns out great.

The other main reason I love it so much is that it’s so nutritious. If you look through my other recipes, you’ll see I’m a huge quinoa nut. Hence my quinoa mac & cheese, coconut vanilla quinoa, quinoa pizza snacks¬†just to name a few. Yup, I’ve got it bad for quinoa.

lime shrimp quinoa protein mixed green walnut shellfish lemon zest

{ I always use organics whenever available }

Low-Fat Lime Shrimp & Quinoa Salad
 
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Author:
Recipe type: Paleo, Low-Fat, Protein
Serves: 2
Ingredients
  • ¬Ĺ pound thawed raw shrimp, cleaned and deveined
  • 1 Tablespoon ghee (can sub with coconut oil)
  • 1 Tablespoon coconut palm sugar
  • 1 cup dried quinoa (rinse according to box instructions if not using pre-rinsed)
  • 2 cups vegetable broth
  • 1 Tablespoon chopped green onions (the green part)
  • Zest of 1 lime
  • Juice of 1 lime
  • 1 Tablespoon olive oil
  • ¬Ĺ cup chopped walnuts
  • dash of salt/pepper
  • Optional: ¬Ĺ lemon, sliced into wedges
Instructions
  1. In a medium saucepan, combine 1 cup dried quinoa and 2 cups vegetable broth. Bring to a boil, cover and lower to simmer for 10 minutes. Stir occasionally. Fluff with fork.
  2. Add zest of a half of a lime, juice of a half of lime, olive oil, ¬ľ cup of chopped walnuts, chopped green onions and dash of salt/pepper to the quinoa. Stir to combine.
  3. While the quinoa is simmering, get the shrimp started.
  4. In medium saucepan, heat ghee and saute shrimp.
  5. In a small bowl combine zest of ¬Ĺ of a lime, juice of half of a lime and coconut palm sugar. Pour mixture into saucepan on top of the shrimp and continue sauteing shrimp in lime/sugar mixture until shrimp is thoroughly pink.
  6. Serve shrimp with quinoa on a bed of mixed greens. Squirt lemon wedge over everything.

 

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