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Seafood lovers definitely would want shrimp to be included on their meal prepping. One medium shrimp provides about 7 calories, which just means that they are low in calories. Plus, shrimp are primarily made of protein. Furthermore, shrimp provide a pretty impressive array of nutrients such as selenium, vitamin B12, phosphorous, choline, copper, and iodine.

Aside from the fact that shrimps are low in fat and calories, they also have a relatively neutral flavor which makes them a natural addition to any salads, pastas, soups and stir-fried dishes. These in turn makes them a real easy addition to meal prepping.


  • Helps in losing weight
  • Contains anti- aging properties
  • Prevents baldness
  • Fight s against heart failure
  • Lowers risk of Osteoporosis
  • Prevents memory gap and lessen threat of brain inflammatory illnesses
  • Fights  different types of malignant cells
  • Helps  lessen the pain during  dysmenorrhea

How to Select

  • Select freely the size you want
  • Look for those glossy shrimps with shells and be sure to pick no black spots on the head and the body. Also, make sure they are not falling apart.
  • Shrimp should not smell greasy.
  • Take a smell before buying to avoid shrimps that are already spoiled and smell like ammonia.

How to Store

  • Be sure to store cooked shrimp in a sealed container for two days.
  • The proper way to keep uncooked shrimps should be in the coldest part of the refrigerator for at least two days of purchase and cooked.
  • The most efficient means to preserve the taste is to wrap uncooked shrimp (heads removed) firmly in plastic, foil and store in freezer.
  • Uncooked frozen shrimps can be stored in the freezer for up to six months.
  • Remember that cooked frozen shrimps should be thawed and used in two months.
  • How to thaw frozen shrimp?
    • Place the frozen shrimp in an uncontaminated container and freely cover the top with plastic wrap.  Do it a day before you plan to cook them.
    • Position the container on a low down shelf in the refrigerator and let the shrimps thaw slowly for about a day.
    • Then, get rid of any fluid that has collected in the container and make use of the shrimp within a day.
    • If you have fewer times, but can personally monitor the defrosting, put the frozen shrimp in a plastic bag.  
    • Soak the bag in a cold tap water and alter the water every 30 minutes awaiting the food to thaw.
    • Remember not to rush things up with hot water for the reason that the shrimp can be cooked.
    • Once the shrimps have defrosted, cook them right away. A different alternative for a fast thaw process is to microwave the shrimp and set in defrosts setting. Bear in mind that you should stop the defrosting when the shrimp is icy but bendable.

Tips Preparing Shrimp

  • A ratio of 1 to 2 tablespoon of salt to 1 quart of water is needed to refresh frozen shrimp by soaking in salted water.
  • The finest means to maintain the shrimp’s freshness is to keep them in icy water.  Return the cleaned shrimp to the icy water until you are certain to cook them.  Let the shrimp dried up with a paper towel sooner than cooking.
  • Remove the shell on while boiling or steaming shrimp. The shell preserves the juices and its expected taste.
  • The digestive tract is the black vein that runs along the back of shrimp. Usually , whether the veins are in or out, it vary when it comes to the taste.  The digested tract is detached more possibly because of the look than taste. But sometimes, it depends on your own choice.

Shrimp Infographics

Batch Meal Preps

Healthy Recipes


For the Quinoa:

  • ½ tablespoon extra virgin olive oil
  • ½ onion, finely chopped
  • 1 clove garlic, minced
  • ½ teaspoon chili powder
  • 190 grams (1 cup) uncooked quinoa
  • salt and pepper
  • 500 ml (2 cups) vegetable broth
  • (I used my vegetable stock powder)
  • 2 tablespoons fresh parsley, finely chopped

For the Shrimp:

  • ½ tablespoon extra virgin olive oil
  • 225 grams (1/2 lb) raw shrimp, tail-on
  • 1 clove garlic, finely chopped
  • ¼ teaspoon chili powder
  • salt and pepper
  • You will also need:
  • fresh parsley. finely chopped
  • the juice of half lemon


  • In a fine-meshed strainer, rinse the quinoa under cold running water.
  • Heat the olive oil in a large pot over medium heat. Add the onion, garlic and cook, stirring occasionally, for 3 minutes or until the onion softens slightly.
  • Add the quinoa and ½ teaspoon of chili powder. Sprinkle with salt and pepper.
  • garlic shrimp and quinoa
  • Sautee for 1 minute then add the broth.
  • Bring to a boil uncovered. When it starts to boil, reduce the heat to the lowest setting, cover and simmer for 20 minutes or until the water is absorbed and the quinoa is cooked and tender. Remove from heat, add the parsley and mix well.
  • While quinoa is cooking, cook the shrimp.
  • Heat ½ tablespoon of olive oil in a large skillet over medium high heat. When the pan is hot, add the shrimp and sprinkle with ¼ teaspoon of chili powder. Season with salt and pepper and sautee until no longer translucent.
  • garlic shrimp and quinoa
  • Add the garlic and cook until fragrant.
  • Mix the quinoa and shrimp together, drizzle with lemon juice and sprinkle with fresh chopped parsley. Serve the spicy garlic shrimp and quinoa immediately, while still hot.


  • 1/3 cup packed cilantro leaves, roughly chopped
  • 1/4 cup fresh lime juice
  • 1/4 cup extra virgin olive oil
  • 1 Tablespoon honey
  • 1/2 teaspoon chili powder
  • salt and pepper
  • 1/2lb jumbo shrimp, peeled and deveined
  • 10oz chopped romaine lettuce
  • 1/2 cup shredded red cabbage
  • 1/2 cup grape or cherry tomatoes, halved
  • 1 avocado, chopped
  • coarse sea salt (optional)
  • blue corn tortilla chips, crushed


  • Combine the first six ingredients in a food processor or blender then process until smooth. Place shrimp in a plastic bag then add 3 Tablespoons of the dressing and marinate in the refrigerator for 10 minutes (no longer.) Reserve remaining dressing for salad dressing.
  • After the shrimp have marinated, spray the bottom of a skillet with extra virgin olive oil or nonstick spray then saute in two batches to avoid overcrowding the pan, for 1-2 minutes a side, or until just barely cooked through. Set aside to cool slightly. Discard remaining marinade.
  • Divide lettuce and red cabbage between plates then top with avocados, tomatoes, sauteed shrimp, and crushed tortilla chips. Sprinkle with sea salt, if desired, then drizzle dressing on top and serve.


  • 1/3 cup honey
  • 1/4 cup soy sauce (I use reduced sodium)
  • 1 Tablespoon minced garlic
  • optional: 1 teaspoon minced fresh ginger
  • 1 lb medium uncooked shrimp, peeled & deveined1
  • 2 teaspoons olive oil
  • optional: chopped green onion for garnish


  • Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.
  • Place shrimp in a large zipped-top bag or tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.)
  • Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade2.) Cook shrimp on one side until no longer pink– about 45 seconds– then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.
  • Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.

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