Category: Seafood

Makes 4 servings

Per serving: 1 Leanest protein, 1.5 Greens, 3 condiments, 1 fat

Ingredients

2 lbs raw peeled shrimp

2 cloves garlic

1/2 cup low fat plain greek yogurt

1/2 cup unsweetened almond milk

¼ cup parmesan cheese

1 teaspoon garlic powder

1/4 tsp sea salt

1/4 tsp pepper

2 teaspoons lemon juice

¼ cup chopped parsley (optional)

3 cups cooked spaghetti squash (approx 1 large)

1 Tbsp + 1 tsp olive oil

1.    Preheat oven to 400 degrees Fahrenheit. Carefully slice spaghetti squash down the middle and remove seeds with a spoon. Coat both halves of spaghetti squash with olive oil, sea salt and pepper. Place on baking sheet lined with aluminum foil and bake for 40 minutes or until fully cooked. Allow to cool for 10 minutes or simply poke holes into squash all around (at least twice on each side) place in microwave an cook on high checking and turning every 4 minutes to keep the squash from bursting.  Cook until soft.  Remove and let cool about 5 minutes then slice and scoop seeds out. 

2.    Spray a medium sized pot with cooking spray and saute garlic until slightly brown on medium heat. Add almond milk and Greek yogurt to the pot and gently whisk to combine. Once sauce begins to boil slightly, add Parmesan cheese and reduce heat to low. Mix periodically until cheese has fully melted then remove pot from heat.

3.    Spray large saucepan with cooking spray and add shrimp. Season with garlic powder, sea salt, black pepper, lemon juice and cook for approximately 5 minutes on both sides until shrimp is pink. Add Greek yogurt Alfredo and spaghetti squash to saucepan and toss to combine. Enjoy!

Slightly revised from itscheatdayeveryday.com

Thai Shrimp Stir-Fry

Slightly Modified from cookincanuckcom

This recipe makes 2 servings

Each serving provides

1 leanest protein

2 healthy fats

3 green

3 condiments

 

2 tsp coconut oil, divided

22oz. (raw weight, peeled and cleaned) shrimp

1/8 tsp salt

3 cups zucchini

½ cup lite coconut milk

½ cup low sodium chicken broth

1 tsp Thai red curry paste

2 tsp minced garlic

1 tbsp ginger root

2 tbsp chopped cilantro

Heat 1 teaspoon coconut oil in a large nonstick skillet set over medium-high heat. Add the shrimp, season with salt, and cook until just cooked through, 1 to 2 minutes per side. Take care not to overcook. Transfer the shrimp to a plate.
Add the zucchini to skillet and cook until just tender, about 2 minutes. Transfer to the plate with the shrimp.
In a medium bowl, whisk together the coconut milk and chicken broth. Set aside.
Heat the remaining 1 teaspoon coconut oil in the skillet. Add the red curry paste, garlic and ginger. Cook, stirring constantly, for 1 minute.
Pour in the coconut milk mixture and cook, whisking to incorporate the curry mixture into the liquid. Cook, stirring frequently, until slightly thickened, about 2 minutes.
Add the shrimp and zucchini to the skillet. Toss to coat with the sauce and stir in the cilantro. Serve over rice or cauliflower rice.

Chili Lime Shrimp

slightly revised from cookin canuk

Makes 4 servings

Per serving

½ Leanest protein serving

3 condiments

½ fat serving

 

•             18 ounces large shrimp, peeled except for tails

•             2 tsp olive oil

•             2 garlic cloves, minced

•             ¾ tsp chili powder

•             ½ tsp lime zest

•             ⅛ tsp salt

•             2 Tbs lime juice

The sauce:

•             ½ cup plain low fat Greek yogurt

•             ¼ cup finely minced cilantro

•             1 tbsp milk

•             1 tbsp fresh lime juice

•             1 garlic clove, grated on a microplane

•             1 packet Splenda or Stevia

•             ⅛ tsp salt

1.    In a large bowl, combine the shrimp, olive oil, garlic, chili powder, lime zest and salt. Toss to combine. Let rest for 15 minutes.

2.    Heat a large non-stick skillet over medium-high heat. Add the shrimp mixture and cook until the shrimp are just cooked through, about 1 minute per side.

3.    Squeeze the lime juice over the shrimp and stir to coat.

4.    Transfer the shrimp to a serving platter.  Serve with the yogurt sauce.

Foil Pouched Fish Filet