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Sea Food Recipes


Shrimp and Avocado Salad

7 oz  cooked Shrimp (cook 8-9 oz raw in a skillet, with a sprinkle of salt and 1 Clove garlic)
2 oz avocado
1 1/2 T Kraft olive oil Italian dressing
1/2 cup cucumber
1/2 cup cherry tomatoes
1/2 cup cauliflower chunks (raw)
2 T red onion

Cook shrimp, Cool.
Mix together all ingredients and enjoy
(1 lean serving, 3 servings green, 2 healthy fats, 2 condiments)




Shrimp stir-Fry.
8 oz raw shrimp.
1 sm can mushrooms
2 stalks celery cut on the diagonal
1 cup cabbage- cut thin
1 cup chicken broth
1 tsp lime juice
 
In a skillet cook all ingredients except shrimp and lime juice.  Cook till cabbage is more clear in color.  Then add shrimp and cook about 5 minutes.  Remove to bowl and sprinkle with lime.  Enjoy!



*clients can expect to loss 2 to 5lbs a week for the first 2 weeks and 1 to 2 lbs a week thereafter


Curry Shrimp with Cauliflower Rice

Ingredients

  • 7 oz shrimp (Lean) (Start with 8-9 oz)
  • 2 Laughing Cow Light (1 Healthy Fat) (Laughing cow should only be used on occassion since it’s not an approved healthy fat or condiment)
  • 1/4 cup of water + 4 quarts for boiling shrimp
  • 1/2 tsp of curry powder (1 Condiment)
  • 1 tsp fish sauce (1/3 Condiment)
  • 1 1/2 cup of Cauliflower (3 Greens) (Measure raw then cook and puree otherwise you get too much)
  • Salt and Pepper to taste

Directions
1) In a pot add 4 quarts of water. Bring to boil and add shrimp. Cook shrimp till fully cooked or pink. Set aside.
2) In a medium heat pan place water and 2 Laughing cow cheese wedges, blend in well until sauce becomes creamy.
3) Add curry powder and fish sauce, mix. Then add cooked shrimp mix a little more and bring the simmer.
4) In a ziplock bag add cauliflower. Cook for 4 minutes on High.
5) Remove and puree with immersion blender or mash.  Add salt and pepper to taste.
6) Plate "rice" first and curry on top ENJOY!



Cilantro Lime Shrimp & Green Beans

Ingredients:
  • 1 tsp olive oil
  • 8 oz shrimp, shelled and deviened
  • 1 clove garlic, crushed
  • 1 T  chopped fresh cilantro
  • 1/4 lime
  • salt and pepper
  • 1 3/4 cups fresh green beans(will cook down to 1 1/2 cups)

Directions:
 
Heat a large frying pan on medium-high heat. Add oil to the pan, when hot add shrimp. Season with salt and pepper. When the shrimp is cooked on one side, about 2 minutes, turn over and add garlic. Saute another minute or two until shrimp is cooked, careful not to overcook. Remove from heat. Squeeze lime all over shrimp and toss with cilantro. Serve hot.
In a separate pan, add green beans, crushed garlic to taste, and season with salt and pepper. Cook on medium high for 2 minutes. Add 1/2 cup water and cover, cook for an additional 8 minutes. Uncover and cook until water evaporates. Serve hot on the side of shrimp.

Servings:1  Serving Size:  6 oz shrimp & 1-1/2 cups green beans 1 healthy fat-3 condiments
Calories:  257.3 --Fat  ; 5.1g Protein: 35.9 g  Carbs : 17.4 g  Fiber: 4.1 g


Seafood Cocktail

7 oz. cooked shrimp, cooled (or use 7 oz. poached white fish, cooled and flaked)
1 cup finely chopped celery
Mix together in serving bowl.
 
1/2 cup canned tomatoes (petite diced or you could puree them in a blender)
Add seasonings to taste:
salt
1 tsp. Splenda
1 to 2 tsp. lemon juice
1/2 to 1 tsp. prepared horseradish
 
Pour seasoned tomatoes on top of seafood and celery (or mix together) and serve.
 
1 lean, 3 green, 2-3 condiments depending on how much you use.
2 healthy fats are still needed, so I take that as an opportunity to eat my favorite green olives!


*clients can expect to loss 2 to 5lbs a week for the first 2 weeks and 1 to 2 lbs a week thereafter





Italian Eggplant and Shrimp Stir Fry

(I just invented this last night and it was so yummy I had to make it again today so I could share it with you!)
 
Start cooking in a small skillet
 


1/2 -8" eggplant sliced into 4 slices- abt. .33" thick then sliced crossways to form strips. (I used 1/2 eggplant and 1/2 zucchini in the picture because I didn't have enough eggplant) 1/2 large tomato or whole small- diced 2 thin slices of red onion sprinkle of oregano, salt and pepper 2 tsp olive oil   Saute in small skillet at med high turning as the mixture starts to brown.  After a few times, turn heat down to simmer and allow to finish cooking.   In a separtate pan: Start cooking 16 jumbo Shrimp (~9 oz raw)   Flip the shrimp then sprinkle with...   Sprinkle of dried dill Sprinkle of salt
Finish cooking!   To plate your dinner pour eggplant mixture on the plate and then distribute shrimp over the top!  Eat them combined for the best flavor.  
Add Parmesan cheese and fresh squeezed lime over the top for a great touch!




*clients can expect to loss 2 to 5lbs a week for the first 2 weeks and 1 to 2 lbs a week thereafter



Swai with Healthy White Dipping sauce
and Broccoli
Serves 1







6 oz portion of Swai (white fish) (2/3 lean) Orange Roughy or Tilapia would be perfect too.

Cook in dry skillet until one side is lightly brown.  Flip and add some salt and garlic. Add 1 tsp trans fat free butter. (1 HF)
Cook 2 cups Broccoli in the microwave in a ziplock bag for 4 minutes. 

White Dipping sauce: (1/3 lean)+ (1/4 optional snack)
 1/2 cup cottage cheese
1/2 pickle
1 tsp pickle juice
Dash of salt
Puree till no lumps remain. 
Dip broccoli in sauce.  Spread sauce on fish.  Add 1 oz avocado foe 2nd Healthy Fat.

Portion:1 Lean, 3 greens, 2 HF, 1/4 optional snack, 1 condiment



Salt and Pepper Crusted Shrimp with Two Dipping Sauces
Ingredients  Lemon Basil Dipping Sauce:
1⁄4Lemon (large, zest and juice)
1⁄4Garlic (large, peeled)
1⁄8Olive Oil (extra virgin)
2Basil Leaves (large) Butter Dipping Sauce:
1⁄16Butter (unsalted, melted)
1⁄2Worcestershire Sauce Garlic Powder Shrimp:
1⁄2 lbs Shrimp (Jumbo in shell, thawed)
1⁄2salt (kosher)
3⁄8pepper (coarsely ground)
Instructions Heat a gas grill to medium high or prepare a medium-hot charcoal fire. If using charcoal, be sure the grate is hot too. While the grill is heating, make the sauces. For the Lemon Basil sauce, combine all the ingredients in a small bowl; mix well and let sit to macerate. For the Butter sauce, put the melted butter in a small heat proof bowl. Stir in the Worcestershire sauce and several shakes of garlic powder. When the grill is hot, blot the shrimp dry and put them in a large bowl. Toss with the oil to coat lightly. Immediately before grilling, mix the salt and pepper and sprinkle evenly over the shrimp. Toss to coat thoroughly. Put the shrimp directly on the grill - or use a grill basket - turning once, until the shells are pink and the flesh is opaque, about 6 minutes. When cool enough to touch, serve the shrimp in the shells to peel with your fingers and dip into the sauce.





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