Dinner at the Beach: Garlicky Lime Shrimp

I love seafood. I love it more than red meat and poultry. There’s just a lightness about fish as a protein that can still fill you up. It doesn’t take much either. You can have a small piece of fish with a yummy side dish, and you’ll feel great. Try to get wild caught fresh fish – farm raised is hard to determine whether hormones were used or not. If you can find organic farm-raised fish, then great, go for it. But to be safe, look for wild caught fish.

This dinner uses shrimp! There’s a lot of options of shrimp out there, I used the jumbo gulf shrimp. More meat but made for smaller portions.

Garlicky Lime Shrimp
Prep Time: 10 minutes
Total Time: 20 minutes
Cook Time: 10 minutes

4 1/2 ounces (US or Canada) shrimp, uncooked
2 tablespoons lime juice
1/8 teaspoon garlic powder (You can open a capsule of Bear Paw Garlic!)
1 1/2 teaspoons margarine, canola-based, trans-fat free
1 teaspoon garlic, chopped

Place peeled and de-veined shrimp in a large zip-lock bag with lime juice; sprinkle with garlic powder. Close bag and shake to ensure that all fish is covered with juice and garlic powder. I let the shrimp marinate in a bowl with the lime juice and garlic for a half hour. Then I added just a half a teaspoon of butter and poured the entire bowl and let the shrimp cook in the marinade.

Heat margarine in a medium, non-stick skillet over medium-high heat; add garlic and sauté a few minutes, stirring. Add shrimp to skillet. Cook, stirring, until opaque. To serve, I just used a slotted spoon so it would drain.

For the side dish, I made a cold side salad. It was delicious. Beets are full of phytonutrients that have antioxidant properties. They also have sweet compounds in them that result in a cleansing effect on blood in the body. Got a beet craving but no time to cook? Try RediBeets.

Beet Salad
Prep Time: 20 minutes
Total Time: 20 minutes
Cook Time: 0 minutes

1/4 cup beets, canned, sliced
2 tablespoons onion, red, chopped
1 teaspoon salad dressing, Italian, low-fat
1/4 teaspoon olive oil, extra virgin
1 tablespoon red wine vinegar
1/4 teaspoon black pepper
1 cup salad, field greens

Slice beets and combine with onion.

Mix dressing, oil, vinegar and pepper together. Pour over beet-onion mixture. Refrigerate for approximately 15 minutes.

Toss with greens. I didn’t have red onion, so I used sweet onions, which worked just as well. Be sure to keep an eye out on the low-fat italian dressings. A lot of the low-fat ones tend to have high fructose corn syrup in it. In moderation, it’s really not bad for you, but the body can only digest so much of the HFCS.


If you are not already a member of the Beachbody Club where you can access the Meal Planner, join today! It’s worth it!

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