Posts tagged ‘shrimp’

May 29, 2013

Shrimp Frittata with Spinach and Crunchy Quinoa Topping

Frittatas are such a good way to refuel after a workout and it is not uncommon for me to boil some eggs for the week as a take along snack. Eggs get a bad rap sometimes but they are delicious, and full of awesome nutrients. This dish is fresh and simple, and you can make it when you have some time on a Sunday if you want to food prep for the week. I usually steam a couple bags of veggies like broccoli or zucchini and take it to work for the week so I always have veggies on hand with fresh herbs and lemon for flavor. It takes the worry out of my day because I don’t have to go searching for lunch somewhere that is a good option for me around where I work, and buying lunch everyday adds up. Feel free to modify this recipe to your tastes!


Protein packed and delicious, many of these can be prepped the night before for easy assembly. The quinoa, eggs, and shrimp are just added protein for great muscle healing, so if you don’t want to make this with a protein the eggs are simple enough and taste amazing with toasted quinoa. I like to serve this on a bed of greens like kale or a side of avocado. Superfood plate anyone?

Prep Time: 10 minutes

Cook Time: 12 minutes

Total: 22 minutes

Fresh herbs, greek yogurt, toasted quinoa sprinkled in shrimp and egg frittata with spinach and the creamy tang of Greek yogurt.


Fresh herbs, I used dill and some parsley

1/2 cup shrimp, I used canned baby shrimp but if you are worried about canned foods, feel free to use fresh or jumbo shrimp

1 cup baby spinach, julienned

1/4 cup greek yogurt, plain or plain regular yogurt

1/4 cup toasted quinoa, (just place dry quinoa in an oven for 10 minutes or so at 350 degrees)

4 eggs, 2 egg whites, lightly whisked

2 tablespoons nonfat milk

1 tablespoon nutritional yeast for topping or parmesan


Preheat oven to 350 degrees, and spray a baking dish with coconut oil or any oil you usually use to bake with. EarthBalance is also a great choice. I used a round pan but feel free to use any baking dish you prefer. Mix all ingredients well except for the toasted quinoa. Pour the frittata mixture into the oiled or buttered dish and place in the oven for 8 or 9 minutes until the frittata is almost done. Add toasted quinoa and parmesan/nutritional yeast on the almost set frittata and place back in the oven to finish cooking, about 5 more minutes.




May 28, 2013

Steamed Shrimp with Simple Mango Salsa

Steamed shrimp with a sweet and spicy mango salsa on top. An easy, light summer meal that is a pinch to put together. Would be great with some grilled shrimp too.



8 or 10 jumbo shrimp, about a pound

1 ripe mango, cubed

1/4 cup thinly sliced red onion

1 teaspoon red pepper flakes, or more to taste

Juice of one lime, freshly squeezed

1 jalepeno, thinly sliced, to taste

Cilantro, to taste


Steam shrimp and set aside. I used a microwave steamer but you could use a bamboo one or whatever you have. In a separate bowl, add all ingredients except the lime juice. Top the mango salsa with lime juice and toss lightly. Serve with steamed shrimp.




Happy light meals!


March 17, 2013

Buckwheat Soba Noodles with Baby Corn, Shrimp and Mushrooms

Have you guys discovered buckwheat soba noodles yet? I am such a fan of these fun noodle guys! The color is a tad off putting maybe for some people but the consistency is perfect when you want to make a healthy lo mein, which is what this is! I love a good noodle and making my own take out and dressing up an unhealthy dish to be healthy is one of my favorite things to do!

Hope you guys like this one as much as I did!


1 serving organic buckwheat soba noodles, this can be found in most health stores or the international section of your supermarket

1/2 can baby corn

1/2 can baby shrimp

2 tablespoons tamari or low sodium  soy sauce

1 teaspoon red pepper flakes

1 cup spinach

1 teaspoon minced garlic

1 cup sliced mushrooms

2 teaspoons olive oil


Prepare two servings of the buckwheat soba noodles according to package directions. In a separate pot, add the baby shrimp, mushrooms, garlic, and olive oil. Cook through and add spinach and red pepper flakes, to taste. This recipe can easily be made vegetarian by substituting tofu for the protein in this dish. Combine sauteed vegetables with drained buckwheat noodles and add tamari or soy sauce and serve!

Reheats fabulously.




January 7, 2013

Shrimp Lemon Linguine

Romantic dinner for two? Or alone? This recipe is so versatile and you can use it for entertaining as well! Eat well my friends.


1/8 package wheat linguine, cooked to package directions

2 teaspoons olive oil

1 teaspoon minced garlic

2 teaspoons red chili flake, or to your tastes

1 ounce large deveined shrimp, cooked or steamed

1/2 cup baby spinach, chopped

Juice of 1/2 lemon, 1 teaspoon of zest


Saute shrimp with garlic, spinach and lemon. Add to cooked linguine and mix with red chili flakes. Add Parmesan if desired!



November 28, 2012

Garlic Red Quinoa Crusted Shrimp

This is a great recipe when you want to serve a protein packed meal! Serve with brown rice and some veggies for a fun dinner or on its own with a side of steamed spinach!



1/2 pound shrimp, cleaned and shells removed

1 cup red quinoa, cooked and chilled

1 teaspoon garlic

1 teaspoon olive oil



Lightly coat the shrimp with olive oil. Mix red quinoa with garlic. Dip each shrimp into the red quinoa mixture and sear. Serve on a bed of raw greens, with brown rice, or on its own as an appetizer!



September 5, 2012

Spinach Shrimp Salad with Guacamole

I love shrimp! It is a great source of protein and not only can it be cheap by the pound, there is so much you can do with this awesome protein!


1/2 cup baby shrimp, cooked

2 cups spinach

1/4 avocado

1 teaspoon lemon juice

1 teaspoon lime juice



1/2 cup diced tomatoes

1/2 cup corn kernels


Toss shrimp, spinach, tomatoes and kernels together. In another bowl, mash avocado with salt, pepper, lime and lemon juice. Toss salad with the guacamole.