Slim Shrimp Scampi

 

Yields: 4 servings – serving size: 1 cup – calories: 370 – carbs 46g – fat:13g – protein: 21g – WWP+ 10

Ingredients

  • 8 oz whole wheat spaghetti
  • 3 cloves of garlic, minced
  • 1 tbsp light butter
  • 1 tbsp olive oil
  • 1 large red bell pepper, diced
  • 1/2 cup white wine
  • 1 tbsp lemon juice
  • 1 tsp crushed red pepper flakes
  • salt and pepper
  • 1 lb medium raw shrimp, peeled, deveined
  • 3 tbsp fresh parsley, chopped
  • 1 lemon, cut into 4 wedges

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Directions

  1. Cook pasta according to package directions. Drain and set aside
  2. In a large skiller over medium heat, simmer garlic in olive oil and butter for 2 min.
  3. Add bell pepper, wine, lemon juice, red pepper flakes, salt and pepper. Cook until bell pepper is tender, about 3 min.
  4. Add shrimp and cook until they turn pink, about 4 min.
  5. Add parsley and remove from heat.
  6. Add pasta to scampi mixture and toss. Serve hot with lemon wedges.

Slim Shrimp Scampi

Ingredients

  • 8 oz whole wheat spaghetti
  • 3 cloves of garlic, minced
  • 1 tbsp light butter
  • 1 tbsp olive oil
  • 1 large red bell pepper, diced
  • 1/2 cup white wine
  • 1 tbsp lemon juice
  • 1 tsp crushed red pepper flakes
  • salt and pepper
  • 1 lb medium raw shrimp, peeled, deveined
  • 3 tbsp fresh parsley, chopped
  • 1 lemon, cut into 4 wedges

Instructions

  1. Cook pasta according to package directions. Drain and set aside
  2. In a large skiller over medium heat, simmer garlic in olive oil and butter for 2 min.
  3. Add bell pepper, wine, lemon juice, red pepper flakes, salt and pepper. Cook until bell pepper is tender, about 3 min.
  4. Add shrimp and cook until they turn pink, about 4 min.
  5. Add parsley and remove from heat.
  6. Add pasta to scampi mixture and toss. Serve hot with lemon wedges.
http://revampfitness.com/slim-shrimp-scampi/

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Quick Southern Shrimp ‘n’ Grits

Yields: 4 servings – serving size: 1 cup grits and about 10 shrimp – calories: 420 – carbs 44g – fat: 13g – protein: 31g 

Ingredients

  • 2.5 cups low fat chicken broth
  • 1.5 cups fat free milk
  • 1 1/4 cup Quaker 5 min Grits
  • salt and pepper to taste
  • 1 cup shredded sharp white cheddar cheese
  • 40 medium raw shrimp ( 1lb) peeled, deveined 
  • 1 tbsp cajun seasoning
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 4 green onions, thinly sliced

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Directions

  1. In a medium saucepan, bring the chicken broth and milk to a boil. Gradually whisk in the grits and salt. Reduce heat to medium/low, cover, and cook grits, stirring occasionally, until they start to thicken, about 5 min. Remove from heat and stir in the cheddar and pepper.
  2. In a large resealable bag, add the shrimp and cajun seasoning. Seal the bag and give it several shakes to evenly coat shrimp.
  3. In a large skillet, heat the olive oil over medium heat. Add the garlic and green onions and cook until the green onions begin to soften, 1-2 min.
  4. Add the shrimp to the skillet and cook on both sides until cooked through, 3-5 min.
  5. To serve, spoon 1 cup of the grits into a bowl and top with about 10 shrimp.

Quick Southern Shrimp ‘n’ Grits

Ingredients

  • 2.5 cups low fat chicken broth
  • 1.5 cups fat free milk
  • 1 1/4 cup Quaker 5 min Grits
  • salt and pepper to taste
  • 1 cup shredded sharp white cheddar cheese
  • 40 medium raw shrimp ( 1lb) peeled, deveined
  • 1 tbsp cajun seasoning
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 4 green onions, thinly sliced

Instructions

  1. In a medium saucepan, bring the chicken broth and milk to a boil. Gradually whisk in the grits and salt. Reduce heat to medium/low, cover, and cook grits, stirring occasionally, until they start to thicken, about 5 min. Remove from heat and stir in the cheddar and pepper.
  2. In a large resealable bag, add the shrimp and cajun seasoning. Seal the bag and give it several shakes to evenly coat shrimp.
  3. In a large skillet, heat the olive oil over medium heat. Add the garlic and green onions and cook until the green onions begin to soften, 1-2 min.
  4. Add the shrimp to the skillet and cook on both sides until cooked through, 3-5 min.
  5. To serve, spoon 1 cup of the grits into a bowl and top with about 10 shrimp.
http://revampfitness.com/quick-southern-shrimp-n-grits/

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Quick Veggie ‘n’ Shrimp Stir Fry

Yields: 4 servings- serving size: 1/3 cup rice and 1 heaping cup stir fry – calories:  190 – carbs: 24g – protein: 16g

Ingredients

  • 2 (14oz) bags frozen broccoli florets
  • 1 tbsp sesame oil
  • 1 lb raw medium shrimp, peeled and deveined
  • 1 (8oz) container cremini mushrooms, sliced
  • 1/2 cup low fat chicken broth
  • 3 tbsp low sodium soy sauce
  • 3 garlic cloves, minced
  • 2 tbsp rice vineger
  • 1 tbsp brown sugar
  • 1 tsp ground ginger
  • 1 tbsp cornstarch
  • 1 (8.8oz) pouch Uncle Ben’s Ready Rice (brown rice)
  • 1 tsp sesame seeds
  • 3 green onions, sliced

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Directions

  1. In a wok or large skillet, heat the sesame oil over medium-high heat. Add the broccoli and mushrooms. Saute the veggies for 5 min, until they have started to soften.
  2. In a small bowl, whisk together the chicken broth, soy sauce, garlic, vinegar, brown sugar, ginger, and cornstarch.
  3. Add the shrimp to veggies and mix. Pour the sauce over the shrimp mixture to evenly cover, stir frequently until  the sauce has thickened and the shrimp are pink, 3-5 min
  4. Microwave the rice according to the package directions
  5. To serve, place 1/3 cup rice in bottom of the bowl, top with a heaping 1 cup of the stir fry mixture, garnish with sesame seeds and green onions.

Quick Veggie ‘n’ Shrimp Stir Fry

Ingredients

  • 2 (14oz) bags frozen broccoli florets
  • 1 tbsp sesame oil
  • 1 lb raw medium shrimp, peeled and deveined
  • 1 (8oz) container cremini mushrooms, sliced
  • 1/2 cup low fat chicken broth
  • 3 tbsp low sodium soy sauce
  • 3 garlic cloves, minced
  • 2 tbsp rice vineger
  • 1 tbsp brown sugar
  • 1 tsp ground ginger
  • 1 tbsp cornstarch
  • 1 (8.8oz) pouch Uncle Ben’s Ready Rice (brown rice)
  • 1 tsp sesame seeds
  • 3 green onions, sliced

Instructions

  1. In a wok or large skillet, heat the sesame oil over medium-high heat. Add the broccoli and mushrooms. Saute the veggies for 5 min, until they have started to soften.
  2. In a small bowl, whisk together the chicken broth, soy sauce, garlic, vinegar, brown sugar, ginger, and cornstarch.
  3. Add the shrimp to veggies and mix. Pour the sauce over the shrimp mixture to evenly cover, stir frequently until the sauce has thickened and the shrimp are pink, 3-5 min
  4. Microwave the rice according to the package directions
  5. To serve, place 1/3 cup rice in bottom of the bowl, top with a heaping 1 cup of the stir fry mixture, garnish with sesame seeds and green onions.
http://revampfitness.com/quick-veggie-n-shrimp-stir-fry/

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Garlic ‘n’ Honey Shrimp Skillet

(Yields: 4 servings) calories: serving size: 8 shrimp – calories: 120 –  carbs: 11g – fat: 1g – WWP+3  Smart Points: 3

Ingredients

  • 1 lb medium raw shrimp, peeled, deveined, (30-32)
  • 2 tbsp low sodium soy sauce
  • 2 tbsp honey
  • 3 cloves of garlic, minced
  • 1 lemon, cut into wedges
  • 1/2 cup fresh cilantro, chopped

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Directions

  1. Place the shrimp, soy sauce, honey, garlic, and lemon juice in a large zip bag. Seal the bag and toss together to fully combine. Marinade in fridge for 30 min.
  2. Heat a large skillet over medium-high heat. Pour the shrimp and the marinade in the skillet, cooking the shrimp for about 30 seconds, then flipping over and cook an additional 30 seconds, until pink.
  3. Remove the shrimp from the skillet and continue to cook the marinade for 2-3 min until slightly thickened.
  4. Pour the thickened sauce over the cooked shrimp and sprinkle the cilantro on top.
  5. Serve with a fresh lemon wedge and squeeze over shrimp. 

Garlic ‘n’ Honey Shrimp Skillet

Ingredients

  • 1 lb medium raw shrimp, peeled, deveined, (30-32)
  • 2 tbsp low sodium soy sauce
  • 2 tbsp honey
  • 3 cloves of garlic, minced
  • 1 lemon, cut into wedges
  • 1/2 cup fresh cilantro, chopped

Instructions

  1. Place the shrimp, soy sauce, honey, garlic, and lemon juice in a large zip bag. Seal the bag and toss together to fully combine. Marinade in fridge for 30 min.
  2. Heat a large skillet over medium-high heat. Pour the shrimp and the marinade in the skillet, cooking the shrimp for about 30 seconds, then flipping over and cook an additional 30 seconds, until pink.
  3. Remove the shrimp from the skillet and continue to cook the marinade for 2-3 min until slightly thickened.
  4. Pour the thickened sauce over the cooked shrimp and sprinkle the cilantro on top.
  5. Serve with a fresh lemon wedge and squeeze over shrimp.
http://revampfitness.com/garlic-n-honey-shrimp-skillet/

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One pot Spicy Curry Shrimp

Yields: 4 servings – Calories:250 – Total Fat: 14g – Carbs: 12g – Prorein: 17g

Ingredients

  • 1 pound  raw peeled shrimp
  • 1 cup chopped onions
  • 1 clove garlic, minced
  •  2 tablespoons red curry powder 
  • 1/4 cup water
  • 2 tablespoons olive oil, divided
  • 2 cups coconut milk
  • 3 tablespoons lemon juice (about one lemon squeezed)
  • 1-2 tablespoons hot sauce (more or less to adjust heat)

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Directions

  • In a pan over medium heat, add one tablespoon olive oil and shrimp.
  • Cook shrimp for about 2 min per side until cooked through. Remove the shrimp and set aside.
  • Add the remaining tablespoons olive oil and onions to low heat.Cook for 4-5 min, add curry powder and stir to combine with onions.
  • Add water and cook on low for additional 2 min, stirring until a curry paste forms.
  • Add garlic and cook a few seconds more. Add coconut milk, stir well, then add the shrimp back to the pan. Add hot sauce, then cook for about a few min until heated thoroughly.
  • Remove from heat, add lemon juice, serve and enjoy! 

One pot Spicy Curry Shrimp

Ingredients

  • 1 pound raw peeled shrimp
  • 1 cup chopped onions
  • 1 clove garlic, minced
  • 2 tablespoons red curry powder
  • 1/4 cup water
  • 2 tablespoons olive oil, divided
  • 2 cups coconut milk
  • 3 tablespoons lemon juice (about one lemon squeezed)
  • 1-2 tablespoons hot sauce (more or less to adjust heat)

Instructions

  1. In a pan over medium heat, add one tablespoon olive oil and shrimp.
  2. Cook shrimp for about 2 min per side until cooked through. Remove the shrimp and set aside.
  3. Add the remaining tablespoons olive oil and onions to low heat.Cook for 4-5 min, add curry powder and stir to combine with onions.
  4. Add water and cook on low for additional 2 min, stirring until a curry paste forms.
  5. Add garlic and cook a few seconds more. Add coconut milk, stir well, then add the shrimp back to the pan. Add hot sauce, then cook for about a few min until heated thoroughly.
  6. Remove from heat, add lemon juice, serve and enjoy!
http://revampfitness.com/one-pot-spicy-curry-shrimp/

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Oven Grilled Salmon

Yields: 4 servings – Calories: 260 – Total Fat: 18g – Carbs: 2g – Protein: 22g

Ingredients

  • 4 (3-4oz each) wild salmon fillets
  • 2 tablespoons olive oil
  • 1 bunch asparagus (about 3/4 pound)
  • Dash of salt and pepper

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Directions

  • Preheat oven to 450 degrees
  • Place salmon on parchment lines or nonstick cooking sheet
  • Drizzle with oil and sprinkle with salt and pepper.
  • Bake for 5 min, add asparagus, then bake for an additional 7-10 min, until salmon is thoroughly cooked.

Oven Grilled Salmon

Ingredients

  • 4 (3-4oz each) wild salmon fillets
  • 2 tablespoons olive oil
  • 1 bunch asparagus (about 3/4 pound)
  • Dash of salt and pepper

Instructions

  1. Preheat oven to 450 degrees
  2. Place salmon on parchment lines or nonstick cooking sheet
  3. Drizzle with oil and sprinkle with salt and pepper.
  4. Bake for 5 min, add asparagus, then bake for an additional 7-10 min, until salmon is thoroughly cooked.
http://revampfitness.com/oven-grilled-salmon/

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Crispy Baked Coconut Shrimp

 

Yields: 6 servings – Calories:260 – Total Fat: 9g – Carbs:18g – Protein: 36g

Ingredients

  • 2 pounds shrimp, shelled and deveined  (tails on)
  • dash of salt and pepper
  • 2 lemons, zest and juice
  • 3/4 cup whole wheat flour
  • 1/2 cup grated coconut
  • 2 large eggs, whisked
  • 1/2 cup bread crumbs
  • 2 tablespoons olive oil

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Directions

  • Preheat oven to 400 degrees
  • In a bowl, mix the shrimp with salt and pepper, 2 tablespoons lemon juice, and zest. Set aside.
  • Prepare 3 bowls . One for the flour, one for the eggs, and one for the bread crumb with the coconut.
  • Dip each shrimp in the flour, then shake off the excess, dip in the egg next, then the bowl of crumbs and coconut. Place the shrimp on a parchment lined baking sheet. Repeat until all the shrimp are finished.
  • Drizzle olive oil on the shrimp and bake for about 17 min, or until they turn a golden brown.
  • When they are cooked, drizzle remaining lemon juice and sprinkle with remaining zest, enjoy!

Crispy Baked Coconut Shrimp

Ingredients

  • 2 pounds shrimp, shelled and deveined (tails on)
  • dash of salt and pepper
  • 2 lemons, zest and juice
  • 3/4 cup whole wheat flour
  • 1/2 cup grated coconut
  • 2 large eggs, whisked
  • 1/2 cup bread crumbs
  • 2 tablespoons olive oil

Instructions

  1. Preheat oven to 400 degrees
  2. In a bowl, mix the shrimp with salt and pepper, 2 tablespoons lemon juice, and zest. Set aside.
  3. Prepare 3 bowls . One for the flour, one for the eggs, and one for the bread crumb with the coconut.
  4. Dip each shrimp in the flour, then shake off the excess, dip in the egg next, then the bowl of crumbs and coconut. Place the shrimp on a parchment lined baking sheet. Repeat until all the shrimp are finished.
  5. Drizzle olive oil on the shrimp and bake for about 17 min, or until they turn a golden brown.
  6. When they are cooked, drizzle remaining lemon juice and sprinkle with remaining zest, enjoy!
http://revampfitness.com/crispy-baked-coconut-shrimp/

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