To keep it simple, I buy frozen shrimp that is already peeled and has the legs removed. This does not necessarily mean the tail is taken off, which can be a good thing if you’re going to use the shrimp for any dipping. Keep the shrimp frozen until about 10 minutes before you want to cook it, then portion out what you will be eating in a colander and run cold water over it to defrost (please follow all instructions on safe handling!). Then you can follow the simple recipe below!
Ingredients for Shrimp (approximately 2 servings):
½ lb shrimp
2 Tbsp coconut oil
1 tsp garlic powder
1 Tbsp orange peel
*I have also used a pre-done seasoning from Simply Organic called ‘citrus a’peel’. It contains the above spices plus a few others and makes it easy to season.
In a large skillet, heat coconut oil on medium heat until it is a liquid. Add shrimp and sprinkle seasoning on top. Cook for approximately 5 minutes until the shrimp turns pink and curls up. Again, I refer you to your package directions if you are unsure on how to tell when it is done! Remove tails before serving over salad!
Ingredients for Salad (approximately 2 servings):
Unlimited mixed greens, spinach, or kale (minimum of 1 Cup)
Unlimited chopped cucumber
Unlimited chopped bell peppers (yellow, orange, red)
12 cherry tomatoes chopped in half or 1 large tomato diced
4 Tbsp chopped walnuts
*Be creative, I like the above flavors together, but if you have other low calorie vegetables you would like to add to your salad please feel free!
Mix salad ingredients together and top with shrimp! You can add 2 Tbsp of the homemade salad dressings we gave you on Quick Fix Friday or go light with some apple cider vinegar.