Lisas Low Fat Shrimp Diane Food

40 HEALTHY SHRIMP RECIPES | CITRUS SHRIMP AND AVOCADO SALAD

40 Healthy Shrimp Recipes | Citrus Shrimp and Avocado Salad image

This simple but totally flavorful shrimp salad makes the perfect meal-prep meal for lunch or dinner thanks to pan-seared citrus-flavored shrimp, creamy avocado, and the crunch of sliced almonds.

Provided by Hayley

Categories Salad

Time 15m

Number Of Ingredients 8

Ingredients

1 pound medium Pan-Seared Citrus Shrimp
8 cups greens ((such as arugula, spinach, or spring mix))
Fruity or lemon-flavored extra virgin olive oil
Juice of 1/2 lemon or 1/2 orange
1 avocado (, sliced or diced)
1 shallot (, minced)
4 ounces sliced almonds (, toasted)
Kosher salt and freshly ground black pepper

Steps:

Prepare the recipe for the Pan-Seared Citrus Shrimp, or gently warm the leftover shrimp. Or, if you prefer, serve the shrimp chilled.
Toss the shrimp with the salad greens in a large bowl.
Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat.
Add the avocado, shallots and sliced almonds and then season with kosher salt and freshly ground black pepper and serve.

Nutrition Facts : ServingSize 1 g, Calories 374 kcal, Carbohydrate 14 g, Protein 31 g, Fat 23 g, SaturatedFat 2 g, Cholesterol 286 mg, Sodium 906 mg, Fiber 7 g, Sugar 2 g

LISA'S LOW FAT SHRIMP DIANE

Lisa's Low Fat Shrimp Diane image

I love the classic shrimp diane recipe - except for all of the fat and calories. This recipe doesn't taste exactly like the original, but considering the differences in nutritional value, I'd say it's a pretty darn good substitute! This recipe is also surprisingly quick and easy - preparing the rice is what takes most of the cooking time. I hope you enjoy it as much as I have.

Provided by Lisa in Canada

Categories Brown Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 lb shrimp, peeled and deveined
1 cup chopped green onion
3 cups sliced mushrooms
1 tablespoon reduced-calorie margarine
1/2 cup shrimp stock (or 1 tsp shrimp boullion dissolved in 1/2 cup water))
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon thyme
1/2 teaspoon onion powder
1/2 teaspoon oregano
1 teaspoon salt
1 teaspoon garlic powder
1 1/2 cups long grain brown rice, cooked
2 teaspoons shrimp bouillon

Steps:

Combine all spices and set aside Melt reduced calorie margarine in a large saucepan, and add shrimp, mushrooms and spices.
Saute until shrimp begin to turn pink, and mushrooms are softened.
(About 5 minutes) Add shrimp stock and green onions and bring to a simmer.
Cook until shrimp are pink, and mushrooms done.
(About 5 minutes more) Add shrimp stock to water (so that it equals normal volume used for cooking), and cook rice as usual.
Divide shrimp mixture into 4 portions, and serve over rice immediately.

Nutrition Facts : Calories 405.7, Fat 4.9, SaturatedFat 1, Cholesterol 220.9, Sodium 881.7, Carbohydrate 58.2, Fiber 3.9, Sugar 2.3, Protein 31.5

SHRIMP DIANE

Shrimp Diane image

This is indescribably good.....a great recipe for a special occasion for 2 people. If you plan on making this for more than two people, do it in separate batches. I serve this over rice and also have french bread to mop up the delicious sauce. Recipe is from Chef Paul Prudhomme's Louisiana Kitchen.

Provided by Hey Jude

Categories Lunch/Snacks

Time 42m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

1 lb medium shrimp, shelled and deveined (use the shells to make shrimp stock)
6 tablespoons shrimp stock (use my recipe for seafood stock or your own)
3/8 lb unsalted butter
1/4 cup very finely chopped green onion
3/4 teaspoon salt
1/2 teaspoon minced garlic
1/2 teaspoon ground red pepper (cayenne)
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/4 teaspoon dried sweet basil leaves
1/4 teaspoon dried thyme leaves
1/8 teaspoon dried oregano leaves
1/2 lb mushroom, cut into 1/4 inch slices
3 tablespoons very finely chopped fresh parsley
French bread, pasta or steamed rice

Steps:

In a large skillet melt 1 stick of the butter over high heat; when almost melted, add the green onions, salt, garlic, the ground peppers, basil, thyme and oregano; stir well.
Add the shrimp and saute just until they turn pink, about 1 minute, shaking the pan (versus stirring) in a back-and-forth motion.
Add the mushrooms and 1/4 cup of the stock; then add the remaining 4 tablespoons butter in chunks and continue cooking, continuing to shake the pan.
Before the butter chunks are completely melted, add the parsley, then the remaining 2 tablespoons stock; continue cooking and shaking the pan until all ingredients are mixed thoroughly and butter sauce is the consistency of cream.
Serve immediately in a bowl with lots of French bread on the side, or serve over pasta or rice.

Nutrition Facts : Calories 887.1, Fat 73.5, SaturatedFat 44.6, Cholesterol 528.6, Sodium 1229.2, Carbohydrate 8.1, Fiber 2, Sugar 2.3, Protein 51

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