Simply delicious: Quick meals to showcase the protein power and versatility of shrimp
Shrimp is such a fantastic protein to use when cooking for many reasons. It's lean, calorie-friendly, low-carb and extremely versatile. Whether you fry it, pan-sear it, boil it or toss it in a skillet, it cooks quickly and works well with many different spices and flavors.
Shrimp is a lean, mean protein machine. Packed with essential nutrients like selenium, vitamin B12 and omega-3 fatty acids, these little guys are like the superheroes of the seafood world. As we start the new year and people want to make healthier meals, these are three of my favorite ways to use shrimp in my kitchen.
Shrimp fried rice is the perfect way to sneak in some veggies in a delicious way. It's easy, quick and even works as a great lunch option to pack ahead. Shrimp won tons are a staple for me because not only can you switch up what you put in them, but also they are wonderful in soup and on their own when seared in a skillet. You can pair them with a salad or a side of rice or noodles, and even batch prep them to freeze and have them ready when you are. My Spicy Peanut Noodles with Shrimp is packed with flavor with a slight kick. They're creamy and saucy, and the shrimp gives a perfect bite to finish the dish.
The next time you're at the store, don't underestimate the power of shrimp. Utilizing shrimp in meals is a great way to keep your taste buds happy.
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Shrimp Fried Rice
- 1 cup cooked white rice, cold
- 3 ounces shrimp, peeled, deveined and roughly chopped
- 1/2 cup carrots
- 1/2 cup sugar snap peas
- 1 cup zucchini
- 1 large egg
- 1 tablespoon stir fry sauce
- 1 tablespoon soy sauce
- 1 teaspoon chili oil
Instructions
- Heat skillet with avocado oil spray over medium heat.
- Add shrimp and cook for 30 seconds, remove.
- Add in the veggies and cook for 4-5 minutes, or until crisp tender. Add in rice. Move the veggie/rice to the side, add the egg and scramble.
- Toss in the cooked shrimp and sauces and cook for 1-2 minutes, making sure the shrimp is fully cooked.
Serves 1
— Biz Velatini
Shrimp Won Tons
Ingredients
- 6 ounces peeled and deveined shrimp, roughly chopped
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 teaspoon sesame oil
- 1 tablespoon finely grated ginger
- 2 tablespoons chicken stock
- 2 teaspoons cornstarch
- 1/2 cup pea shoots, roughly chopped (can substitute baby spinach)
- 1/2 teaspoon crushed red pepper
- 1 tablespoon cilantro, chopped
- 24 won ton skins
For the sauce:
- 2 tablespoons chili oil (homemade or store-bought)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon minced garlic
- 1 tablespoon chopped cilantro
- 1/2 cup chicken broth
- 1 teaspoon cornstarch
Instructions
- In a large bowl, mix the shrimp through cilantro. Mix with a fork or your hands for 2-3 minutes.
- Heat a pot of water to boil.
- Lay the won ton wrappers on the counter (I do 6 at a time and keep the rest covered with a wet paper towel so they don't dry out).
- Using a teaspoon of filling, fill the wrapper, then wet the sides of the won tons with your fingers to seal. Reduce water to a simmer — you don't want to cook the won tons in a rolling boil. Boil for 2-3 minutes.
- For the sauce, put everything in a skillet and cook over medium heat for 5 minutes to thicken.
- Serve with veggies on the side and drizzle two teaspoons of sauce over the won tons.
Makes 24 won tons
— Biz Velatini
Spicy Peanut Noodles with Shrimp
- 1 package ramen noodles, cooked according to package instructions
- 1 teaspoon peanut butter
- 1 teaspoon soy sauce
- 1 teaspoon sambal oelek (Thai chili sauce)
- 1 teaspoon minced garlic
- Juice of 1 lime
- Zest of 1 lime
- 1/2 teaspoon fresh ginger, chopped
- 1 teaspoon sesame oil
- 1 teaspoon rice wine vinegar
- 3-4 ounces cooked shrimp
- 1/3 cup sugar snap peas, chopped
- 1 carrot chopped
Instructions
- Cook ramen according to package instructions. Set aside.
- Mix the peanut butter, soy sauce, sambal oelek, garlic, lime, lime zest, chopped ginger and sesame oil. Set aside.
- In a skillet, coat with avocado oil spray. Cook the sugar snap peas and carrots for 5 minutes over medium-high heat.
- Add in the shrimp and cook to reheat for 2 minutes. Add in the ramen and sauce and cook for 30 more seconds, tossing to coat.
- Garnish with cilantro or parsley.
Serves 1
— Biz Velatini