The most widely eaten seafood in America gets high marks for versatility and vitamin B12, which may lower levels of homocysteine, a marker of heart disease risk.             1 bunch fresh cilantro 1 avocado 2 jalapeno peppers 1 spaghetti squash 1 lg onion 1 sm head garlic 2 clementines 3 lb lg shrimp 2 oz mild feta cheese 1 c Israeli couscous* 1 can (14.5 oz) no-salt-added diced tomatoes 1 jar kalamata olives Canola oil Extra virgin olive oil Rice wine vinegar Sugar Sea salt & kosher salt Dried oregano White miso paste* Orange juice *Available at large natural food markets.   Get More Healthy Shrimp Recipes

  1. Make This First:   : Baked Spaghetti Squash with Shrimp
  2. Make It An Entree   : Israeli Couscous Salad
  3. Make It A Salad

1. Healthy Shrimp Recipe: Chile Sautéed Shrimp

    2 Tbsp canola oil 3 lb lg shrimp, peeled and deveined 2 jalapeno chile peppers, thinly sliced 4 tsp sugar 1/2 tsp sea salt Servings: 8 (6 cups total)

  1. HEAT oil in large skillet over high heat.  
  2. ADD shrimp, chile peppers, and freshly ground black pepper to taste. Sauté 3 to 5 minutes, stirring constantly. Add sugar and cook 1 to 2 minutes longer until shrimp are pink. Toss with salt. Serve shrimp alongside a mixed green salad.   Nutritional Info Per Serving (shrimp only) 184 cal, 28 g pro, 4 g carb, 0 g fiber, 6 g fat, 1 g sat fat, 207 mg chol, 349 mg sodium

           

2. Health Shrimp Recipe: Baked Spaghetti Squash with Shrimp

    1 spaghetti squash (about 3 lb), halved and seeded 1 Tbsp extra virgin olive oil 1/2 lg onion, chopped (3/4 c) 3 cloves garlic, minced 1 can (14.5 oz) no-salt-added diced tomatoes 1/2 tsp dried oregano 1/4 tsp red-pepper flakes (optional) 2 oz mild feta cheese, crumbled, divided (we used Athenos) 8 kalamata olives, halved lengthwise and pitted 16 Chile Sautéed Shrimp, halved lengthwise (about 1 cup)   Servings: 4 (5 cups total)

  1. PREHEAT oven to 350°F. Place squash cut-side down on baking sheet. Bake 45 to 50 minutes until flesh just yields to pressure. Remove from oven and let cool enough to touch.  
  2. HEAT oil in medium saucepan over medium heat. Add onion and garlic and sauté 5 minutes until softened. Pour in tomatoes (with juice), oregano, and red-pepper flakes (if using) and bring to a simmer. Stir in half of cheese. Reduce heat to medium-low and cook 4 minutes longer.  
  3. SCRAPE fork against flesh of cooled squash in long, diagonal motions to yield long strands (4 cups total). Add squash, olives, and shrimp to tomato mixture. Cook 2 minutes until sauce clings to squash. Crumble remaining cheese over top.   Nutritional Info Per Serving 224 cal, 14 g pro, 18 g carb, 4 g fiber, 11 g fat, 3 g sat fat,* 76 mg chol, 442 mg sodium   *Limit saturated fat intake to 10% of total calories–about 17 g per day for most women

           

3. Healthy Shrimp Recipe: Israeli Couscous Salad

    2 c water 1 c Israeli (or pearl) couscous 1 Tbsp rice wine vinegar 1 Tbsp extra virgin olive oil 1 Tbsp orange juice 1 tsp white miso paste 1 1/2 c Chile Sautéed Shrimp 2 clementines or small oranges, peeled and sectioned 1 Tbsp finely chopped fresh cilantro 1/4 tsp kosher salt 1/8 tsp freshly ground black pepper 1/2 avocado, peeled and cubed   Servings: 4 (4 cups total)   

  1. Bring water to a boil in medium saucepan. Add couscous and boil 10 minutes. Drain and rinse with cold water. Set aside.  
  2. Whisk together vinegar, oil, orange juice, and miso paste in large bowl. Add couscous, shrimp, clementines, and cilantro and toss well. Sprinkle with salt and pepper, add avocado, and toss gently.   Nutritional Info Per Serving 317 cal, 19 g pro, 37 g carb, 4 g fiber, 10.5 g fat, 1.5 g sat fat, 103 mg chol, 428 mg sodium