Shrimp — grilled, boiled, fried, steamed, in casseroles, soups, dips, etc. — is a staple in my diet. 

Shrimp is a wonderful source of omega-3 fatty acids, protein, B-12 and selenium.

The U.S. Department of Agriculture recommends two servings of fish or seafood weekly. A serving of shrimp provides 20 grams of protein, a considerable portion of the 46-56 grams of protein recommended daily to bolster the immune system, build lean muscle fiber and produce energy.

A 3-ounce portion of cooked shrimp contains 63 calories, 0 grams fat, 0 grams of carbohydrates and 20 grams protein.

Shrimp is a good source of vitamins B-12, B-6, E and A; one serving has nearly half the selenium recommended daily. 

Shrimp Ceviche

1 pound medium-small shrimp, peeled and deveined

2 tablespoons salt (for salting the poaching water)

3/4 cup lime juice

3/4 cup lemon juice

1 cup finely chopped red onion

1 serrano chile, ribs and seeds removed, minced

1 cup chopped cilantro

1 cucumber, peeled, diced into 1/2-inch pieces

1 avocado, peeled, seed removed, cut into 1/2-inch chunks

 

Boil shrimp: In large pot, bring to boil 4 quarts of water and the salt. Add shrimp, cook 1-2 minutes max, depending on size of shrimp. (Overcooking shrimp turns it rubbery.) Remove shrimp with a slotted spoon, place into bowl of ice water to stop cooking, drain.

Cut each shrimp in half or inch-long pieces. Place in glass or ceramic bowl, mix in lime and lemon juice. Cover and refrigerate for a half hour.

Mix in red onion and serrano chile, refrigerate 30 minutes. Right before serving, add cilantro, cucumber and avocado.

Shrimp Scampi

Flatbread

2-1/2 tablespoons extra-virgin olive oil

2 tablespoons butter

3 cloves garlic, minced

Pinch crushed red pepper flakes, plus more for garnish

1-1/2 pounds large shrimp, peeled, deveined

Kosher salt

Freshly ground black pepper

Juice and zest of 1 lemon

1 large store-bought flatbread

2 cups shredded mozzarella

Chopped fresh parsley, for garnish

 

Preheat oven to 400ºF.

In large skillet over medium-high heat, add 2 tablespoons oil and butter. Add garlic, cook until fragrant, 1 minute. Add red pepper flakes, cook 1 minute. Add shrimp, season with salt and pepper. Sear 2 minutes per side.

Deglaze pan with lemon juice until most of liquid has evaporated, remove from heat. Place flatbread on baking sheet, brush with 1/2 tablespoon oil. Sprinkle with 1-1/2 cups mozzarella, top with shrimp mixture and remaining mozzarella, bake until cheese is melty and flatbread golden, 12-15 minutes.

Garnish with red pepper flakes, parsley and lemon zest.

 Grilled Shrimp Tacos with Sriracha Slaw

1/4 cup extra-virgin olive oil

3 tablespoons chopped fresh cilantro

Juice of 3 limes, divided

Kosher salt

Freshly ground black pepper

1 pound large shrimp, peeled, deveined

1/4 head red cabbage, shredded

1/4 cup mayonnaise

1 tablespoon sriracha

4 medium tortillas

 

 In small bowl, combine olive oil, cilantro and 1/3 of lime juice. Season with salt and pepper. Add shrimp to baking dish, pour over mixture, toss to coat, marinate 20 minutes.

In bowl, toss cabbage with mayo, rest of lime juice and sriracha, season with salt.

Heat grill to high. Skewer shrimp, grill 3 minutes a side until charred. Grill tortillas 1 minute a side. Serve shrimp in tortillas with slaw.

Bacon Wrapped Shrimp

 1 pound shrimp (about 20 pieces), peeled, deveined, with tails still on

7 pieces thick cut bacon, cut in thirds

4 tablespoons butter, melted

2 tablespoons maple syrup

1 tablespoon chili powder

 

Preheat oven to 400°F. Line a baking sheet with foil. Wrap shrimp with a third piece of bacon, secure with toothpick. Place shrimp on pan.

In small bowl combine butter, syrup and chili powder. Brush shrimp with half the butter. Bake 15 minutes or until bacon is crisp and shrimp is cooked. Brush with remaining butter and broil 3 minutes.

 

MICHELE ATKINS is the director for the Henry County Extension Service. Her email address is matkins1@utk.edu. 

 

Garlicky 

Shrimp Cocktail

 

1 pound raw, tail-on shrimp, cleaned, deveined

2 tablespoons extra-virgin olive oil

Juice of 1/2 lemon

Kosher salt

Freshly ground black pepper

3 cloves garlic, minced

1/4 cup grated Parmesan

2 tablespoons chopped fresh parsley

Marinara sauce, warmed, for dipping

 

Preheat oven to 400°F. Line a large baking sheet with parchment paper.

In a large bowl, mix together all ingredients. Place shrimp on baking sheet and roast until golden and cooked through, 8-10 minutes. Serve with warm marinara sauce.

 

MICHELE ATKINS is the director for the Henry County Extension Service. Her email address is matkins1@utk.edu

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