Shrimp (12 oz)


Category: Gluten-Free, Keto, Lean + Green, Low-Carb, Paleo, Pescatarian |


Bring a large saucepan filled with lightly salted water to boiling. Add the shrimp to the boiling water. Cook until the shrimp are pink and opaque (about 1-3 minutes). Drain in a colander and rinse under cold running water.


In a large pot, bring 2-inches of salted water to a boil. Place shrimp in a single layer on a steamer basket or in a metal colander and place in pot (do not submerge shrimp). Cover pot and cook until shrimp is pink and opaque (about 2-4 minutes). Season with seafood seasoning.

(the healthier way)

Preheat oven to 400°F. Coat a baking sheet with cooking spray. In a shallow bowl, stir together 2 tablespoons all-purpose flour and 2 teaspoons seafood seasoning. In a second shallow bowl, whisk together 2 egg whites and 1 tablespoon milk. In a third shallow bowl, add 1 cup panko bread crumbs. Working with one shrimp at a time, dip shrimp in flour mixture, then egg white, then roll in panko and place on the baking sheet. Spritz the top with cooking spray. Bake until shrimp turns pink and coating is golden brown, turning once (about 8 minutes).


Shrimp are best grilled quickly, over medium heat (not HIGH). Thread shrimp onto a skewer. Brush with oil and season with salt and pepper. Grill until shrimp is pink and opaque (about 2 minutes per side). For extra grilled flavor, place 2 lemon halves (cut side down) on grill during the last minutes. The heat will release the juice from the lemons and add a little char flavor. Squeeze grilled lemon wedges over shrimp before serving.


Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1 teaspoon minced garlic to the pan (if you like) and sauté until soft but not browned (about 1 min.). Add shrimp and 2 tablespoons of any chopped fresh herbs you have. Season with salt and pepper (at this point you can add a pinch of crushed red pepper if you like heat) and cook, stirring frequently, until shrimp are bright pink and opaque (about 2 minutes). Raise heat to medium-high and stir in ½ cup liquid (we like white wine for this, but you could use water or stock). Continue cooking until most of the liquid has evaporated. Remove from heat and serve.

Uses for Shrimp (all applications):

Shrimp is the duct tape of seafood –it just brings everything together. There is really nothing that doesn’t work with shrimp. Make tacos. Top a pizza. Stir into a soup. Top a salad. Make a sandwich. Everything works!