May 10th is National Shrimp Day, so here’s a healthy shrimp recipe that’s sure to light up your taste buds!
Looking for low fat protein? Have a look at shrimp:
This little protein powerhouse weighs in at only 30 calories per ounce, yet provides 7 grams of protein, with only .1 gram of fat! Additionally, shrimp are low in both carbohydrates and sodium.
And it gets even better! Not only do they contain healthy antioxidants and omega-3 fatty acids, but a 4 ounce serving will provide you with a recommend daily intake of: 75% of your vitamin B12, 100% selenium, 50% phosphorous, and more than 30% of choline, copper, and iodine.
- 1 lb of Shrimp (we used 61/70 size peeled/deveined)
- 1 1/2 medium onions, cut into thin strips
- 2 bell peppers, whatever color you like, cut into thin strips
- 2 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp garlic, granulated
- 1 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 lime
- 1 tbsp olive oil
- flour or corn tortillas
- 1 1/4 tsp chipotle powder *We used Mesa Rosa Chipotle, a smoky southwestern blend from Urban Accents.
Preheat your oven to 450 degrees farenheit. I like to preheat the sheet pan too.
Slice your bell peppers and onions and place into a mixing bowl. Peel your shrimp if not already done, cut into bite sized pieces, and add them to the bowl. We used 61/70 sized shrimp and cut them in half. The size refers to the number of shrimp per pound. In this case, there would be 61 to 70 shrimp per pound. You might consider using larger shrimp reduce your prep time. Thaw frozen shrimp in cold water. Thawing in warm water can affect the texture of shrimp.
Mix your spices together. Drizzle the olive oil over the veggie and shrimp mixture and stir to coat evenly. Sprinkle the spice mixture over the shrimp and veggies, and stir again to coat. Spread the mixture out evenly on a sheet baking pan, and place into the oven.
Bake at 450 degrees for 8 to 9 minutes, then place under the broiler and broil for another 2 to 3 minutes.
Remove from the oven. Cut the lime in half, and squeeze the juice over the fajita mixture on the pan.
Serve on warm tortillas and garnish with fresh cilantro, onions, or even the Holy Guacamole from our last blog post.