Wildly flavorful and easy homemade curry that’ll have you ditch your take-out menu after 1 bite. Frozen shrimp work well in this quick Mexican dinner – thaw them in the bag in a bowl of water. Add the shrimp and cook for 2 to 3 minutes, turning them over halfway through, until fully cooked. Since shrimp and veggies both cook quickly, this stir-fry will be finished in about 15 minutes.
Use tomato sauce instead of Alfredo sauce for pasta dishes – and serve your shrimp and sauce with spaghetti squash instead of pasta. Instead of pasta or potato salad with shrimp, make a salad with cooked shrimp, steamed green beans and garlic, black pepper, thyme and low-fat feta cheese.
Sign up for the best of Food Republic, delivered to your inbox Tuesday and Thursday. In addition to choosing lean proteins, such as shrimp, the Centers for Disease Control and Prevention …Read more