Shrimp Caesar Salad

Shrimp Caesar Salad

by | Jun 10, 2016 | Food & Recipes, Salads, Sides, & Snacks

Makes 4 servings

Shrimp Caesar Salad
 
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Recipe type: Salad
Ingredients
  • 8 cups romaine lettuce, washed, dried and torn
  • ½ pound grilled shrimp
  • ½ cup Caesar Dressing
Instructions
  1. Put the lettuce in a bowl; drizzle the dressing on top and toss to coat.
  2. Top with the shrimp and serve.

Make a Fat Flush-friendly Caesar Dressing with our recipe.
Try using our Fiery Shrimp Skewers recipe with this salad!

*Note: Remember to include ingredients when calculating daily intake allowances.

Fiery Grilled Shrimp Salad

Fiery Grilled Shrimp Salad

by | Feb 5, 2016 | Salads, Sides, & Snacks

Makes 4 servings

Fiery Grilled Shrimp Salad
 
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Recipe type: Salad
Ingredients
  • 1¼ pounds medium shrimp, prepared using Fiery Shrimp Skewers recipe
  • 8 cups mixed greens or spinach, thoroughly rinsed
  • 1 cup grape tomatoes, sliced
  • 1 cup fresh mushrooms, sliced
  • ½ onion, thinly sliced
Instructions
  1. Toss all ingredients in a large bowl.
  2. When ready to serve, drizzle with Herbal Dijon Vinaigrette.

Make the Fiery Shrimp Skewers and Herbal Dijon Vinaigrette using our recipe!

Variation: Add your favorite Fat Flush veggies for a unique salad. (Cucumbers, sweet peppers, jicama, artichoke, or asparagus.)

*Note: Remember to include ingredients when calculating daily intake allowances.

Fiery Shrimp Skewers

Fiery Shrimp Skewers

by | Jan 29, 2016 | Entrees, Food & Recipes

Makes 4 servings

Fiery Shrimp Skewers
 
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Recipe type: Entree
Ingredients
  • Juice of 2 limes
  • 2 cloves garlic, chopped
  • ½ teaspoon ground cumin
  • Cayenne, to taste
  • Olive oil spritz
  • 1¼ pounds medium shrimp, peeled
  • Bamboo skewers, soaked in water
Instructions
  1. Combine all ingredients, except shrimp, in a large baking dish.
  2. Add shrimp, toss to coat.
  3. Marinate in refrigerator for at least 15 minutes.
  4. Put shrimp on skewers, place skewers on grill (using a low flame or coals) and cook for about 3 minutes on each side or until shrimp are firm, pink and lightly charred on both sides. Be careful not to overcook!

*Note: Remember to include ingredients when calculating daily intake allowances.

Grilled Citrus Shrimp

Grilled Citrus Shrimp

by | Jul 10, 2015 | Entrees, Food & Recipes

Makes 4 servings

Grilled Citrus Shrimp
 
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Recipe type: Entree
Ingredients
  • 2 medium oranges, sliced thinly
  • 1 medium lemon, sliced thinly
  • 1 pound large raw shrimp, peeled and deveined (use fresh if possible)
  • 1 large Vidalia (or other sweet) onion, sliced
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ⅛ teaspoon cayenne, or to taste
Instructions
  1. Cut orange and lemon slices in half.
  2. Line a grilling basket with foil.
  3. Arrange shrimp, oranges, lemons and onions in basket; sprinkle with seasonings.
  4. Set basket on grill; cover.
  5. Grill on high heat, cooking only until shrimp turn pink, about 7 minutes. Be careful not to overcook.
  6. Arrange on a serving platter.

 

Submitted By: Phil (capri142) (1-7-06)

Phil’s Notes: We  live near the ocean so seafood is often on our plate for lunch or dinner! Here’s a recipe of my own that fits in well with the Fat Flush Plan.

*Note: Remember to include ingredients when calculating daily intake allowances.

Quick n’ E-Z Spicy Shrimp

Quick n’ E-Z Spicy Shrimp

by | Oct 25, 2014 | Entrees, Food & Recipes

Makes 4 servings

Quick n' E-Z Spicy Shrimp
 
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Recipe type: Entree
Ingredients
  • Juice of 2 limes
  • 2 garlic cloves, chopped
  • ½ teaspoon ground cumin
  • Cayenne, to taste
  • 1¼ pounds medium raw shrimp, peeled with tails left on
  • Olive oil spray
Instructions
  1. Combine the lime juice, garlic, cumin, and cayenne in a large baking dish.
  2. Add the shrimp; toss to coat.
  3. Refrigerate the shrimp for 15 minutes.
  4. Lightly coat a broiler pan with a few spritzes of olive oil spray.
  5. Broil the shrimp for approximately 3 minutes, or until just pink, occasionally basting with the marinade.
  6. Discard any leftover marinade.

*Note: Remember to include ingredients when calculating daily intake allowances.

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