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.
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.