Frozen shrimp is a staple in my freezer. It’s healthy, fast food. You don’t even have to remember to defrost it because frozen shrimp will defrost quickly under cold, running water. Add shrimp to stir fries and quick pasta dishes. Brush it with BBQ or hoisin sauce, grill it, sprinkle with scallions and wrap it in lettuce leaves for a light, summer dinner. This recipe from Ellie Krieger, Baked Shrimp with Tomatoes and Feta was easy and delicious. I added some baby spinach, chopped Kalamata olives and a few capers for extra color and flavor. Since the oven was set at 425 degrees to bake the shrimp, I roasted some cauliflower on a baking sheet on the bottom rack of the oven while the shrimp was baking.
Nutrition Note: Three ounces of cooked shrimp is light on calories, only 84, but delivers a whopping 20 grams of protein. No worries about the cholesterol. Studies show that dietary cholesterol has very little impact on blood levels of cholesterol. To keep the sodium level lower, skip the olives and capers and be sure to use no salt added tomatoes.