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05 Jul

“Shrimp” May be Another Word for Short, but They are Anything But When it Comes to Eating Healthy

Posted in 40 Dinner Duos, Cook Once, Cook Once Eat Twice, Eat Twice, fish recipes on 05.07.11 by Smart Ingredients

Do you, like me, need to lighten up a bit after this Holiday weekend? And I don’t mean the workload, as this was an extended weekend full of play, low-key attitudes and celebrations of freedom. I mean menus! Even though typical 4th of July tables consist of simple picnic and barbeque fare, that does not mean it is light, healthy eating. Statistics say 155 million hot dogs are consumed every July 4th. In addition to that, you potentially encountered chips, side dishes, and fantastic desserts all weekend. (Check out the festive chocolate-dipped strawberries my 10-year old daughter made for our party.)

Lucky for us, shrimp are on sale at many stores this week. These crustaceans are significantly high in protein, have good amounts of b12, and are extremely low in fat and calories. Sounds like just the thing to trim the 4th away from our tummies. While a hot dog is also high in protein, it lacks any other nutritional value, has three times the calories, and 18 times the fat of one serving of shrimp.

Here are two delicious and lowfat ways to enjoy shrimp this summer:

Ceviche Yucateco

from the cookbook 40 Dinner Duos; Cook Once Eat Twice (Meal 2 is Shrimp Avocado Quesadillas)

Recipe on the home page of the Organizing Dinner website, click here.


Grilled Shrimp Kabobs with Peach Pepper Salsa

from the cookbook 40 Dinner Duos; Cook Once Eat Twice. (Meal 2 is Cajun Shrimp Pasta)


  • 3 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon hot sauce
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 2-3 pounds shrimp, peeled and deveined

Combine first 7 ingredient in a small bowl. Thread the shrimp on skewers and lay them flat in a shallow dish. Pour half the marinade over the shrimp, and place in refrigerator for about 1 hour, turning once. Set aside remaining marinade. Grill shrimp kabobs on an uncovered grill over medium heat for 10 minutes, turning frequently until pink. Baste one or two times with remaining marinade.

Peach Pepper Salsa


  • 1 green bell pepper, diced
  • 1 small onion, diced
  • 2 peaches, peeled and diced
  • 3 tablespoons fresh lime juice
  • 2 tablespoon fresh cilantro, chopped
  • 1 tablespoon minced jalapeno
  • 1 teaspoon ground ginger
  • 1 clove garlic, minced

Mix all ingredients and season to taste with salt and pepper. Let sit one hour in refrigerator before serving.



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