Lemon-Garlic Shrimp Skewers
Get the grill going on summer or sunny days! These savory-sweet Lemon-Garlic Shrimp pair well with crisp and fruity wines. Look for something that doesn’t dwell too long. Go for bubbly sparkling water for a non-alcoholic option. It’s 161 calories with 22 grams of protein, so it is a low-calorie and high-protein food.
- 2 tablespoons kosher salt
- 2 tablespoons sugar
- 2 to 2 1/2 pounds peeled, deveined shrimp, rinse and pat dry
- ¼ cup olive oil
- ¼ cup chopped parsley
- 1 tablespoon grated lemon peel
- 2 or 3 cloves garlic, peeled and minced
- ½ teaspoon ground pepper
- Lemon wedges
- Mix the salt and sugar in a bowl. Add in the shrimp and coat with the mixture. Cover and refrigerate for 45 to 60 minutes.
- Rinse shrimp, drain, and set aside. Mix olive oil, parsley, lemon peel, garlic, and pepper. Add shrimp into the mixture and run through skewers, once on the tail and again on the head end.
- Grill shrimp skewers over white-hot coals or gas grill on high. Cook for 3 minutes on each side or until shrimp turn pink and opaque.
- Serve skewers and add lemon wedges. Squeeze lemon juice over shrimp before eating.
Pan BBQ Shrimp
When you're craving for barbecue but don’t have time to get the grill going, go for these Pan BBQ Shrimp. This is certainly one of the best seafood recipes you can try if you want a healthy dinner! At 161 calories, you can surely spare a few calories for pita or on a sandwich with fresh vegetables for a really filling but healthy meal.
- ¾ cup fat-free or light Italian dressing
- 2 tablespoons melted butter
- 1 tablespoon black pepper, crushed or freshly ground
- 1 teaspoon rosemary, dried and crushed
- 2 pounds large shrimp, deshelled and deveined with tails intact
- lemon wedges
- Heat a large pan on medium heat. Add in ingredients 1 through 4 and let ingredients incorporate.
- When the mixture starts bubbling, add shrimp. Stir consistently and cook for 6 minutes or until shrimp are done.
- Transfer to a serving dish and serve with lemon wedges.
Shrimp Cakes and Corn Avocado Salsa
We’re giving these classic Shrimp Cakes a spicy twist! The crisp shrimp go really well with the refreshing salsa, so pace yourself! At 121 calories per serving, it’s a real light recipe that can sub in for a packed meal.
- 1 pound medium shrimp, peeled and deveined
- 1 cup red bell pepper, finely chopped
- 1 garlic clove, finely chopped
- ¼ cup green onions, finely chopped
- 3 tablespoons light mayonnaise
- 1 tablespoon lime juice
- 1 ½ teaspoons hot sauce
- ½ teaspoon sugar
- ¼ teaspoon salt
- 1 large egg
- ¼ cup cilantro, finely chopped
- ¾ cup Japanese breadcrumbs
- 1 cup white corn
- ¾ cup diced peeled avocado
- ¼ cup fresh cilantro, chopped
- 3 tablespoons red onion, finely chopped
- 2 tablespoons seeded poblano pepper, finely chopped
- 1 tablespoon fresh lime juice
- ¼ teaspoon salt
- To make the cakes, chop up the shrimp in a food processor until finely chopped and set aside.
- Heat a skillet over medium heat and coat with cooking spray. Sauté bell pepper and garlic until fragrant. Let cool and transfer into a large bowl. Add the remaining shrimp cake ingredients, only ¼ cup of the breadcrumbs, and mix thoroughly.
- Split the shrimp mixture into equal portions and shape it into half-inch patties. Dredge both sides with the leftover breadcrumbs, making sure each piece is completely coated. Chill at least one hour.
- Heat pan over medium-high heat and coat with cooking spray. Cook each piece and remove when browned. Set on paper kitchen towels to drain excess oil.
- Combine salsa ingredients, stir gently, and serve with shrimp cakes.
Mojito Cocktail Shrimp
Marinate shrimp in a refreshing combo of fresh herbs and tropical flavors. Don't leave the shrimp in the marinade too long though, the acidity from the lime will make the shrimp gummy. At 150 calories per serving, you can still enjoy building your beach bod in time for summer.
- 1-1 ½ lbs. Shrimp, deshelled and deveined
- Mojito marinade
- 2 tablespoons fresh lime juice
- Mint sprigs
- Marinate shrimp at room temperature 15 to 20 minutes. Afterward, thread into metal or soaked wood skewers.
- Meanwhile, turn a gas grill on high heat or get your charcoal white-hot. Grill shrimp, making sure it is properly coated by the marinade, and close the lid for 1 to 2 minutes. Turn shrimp and baste again with the marinade. Cook until shrimp are opaque but moist inside.
- Transfer shrimp to a serving dish, serve with lime wedges, and garnish with mint sprigs. Squeeze lime juice on shrimp before eating.
Southern Spiced Shrimp
Snack on these Southern-inspired shrimp for those sunny lawn BBQ days. Southern food has the reputation for being very filling, but Southern can still mean light. This spicy shrimp recipe only has 193 calories per serving, even with the avocado oil. We cook it up with very deep flavors so don’t skip the lime.
- 1 ½ pounds shrimp, peeled and deveined
- 1 teaspoon sugar
- ¼ teaspoon salt
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 tablespoon chili powder
- 1 ½ tablespoons avocado oil, divided
- Lime wedges
- Mix sugar, salt, herbs, and spices and sprinkle over shrimp. Make sure each piece is coated with the mixture.
- Heat a large skillet over medium-high heat. Add a teaspoon of oil, cook shrimp in batches and sauté until done. Remove from the pan when shrimp are cooked and turn opaque. Repeat the procedure until all shrimp are cooked.
- Place shrimp on a serving dish. When all shrimp are cooked, drizzle the remaining avocado oil over the shrimp. Serve with lime wedges and squeeze lime juice before eating.
Sausage, Shrimp & Quinoa Skillet
There’s a lot of flavor going around in this dish, and the quinoa helps us sop up every bit of it! If you plan on skipping the quinoa, try to go for whole grains that can soak up the flavors and to keep it healthy.
- 1 teaspoon canola oil
- 6 ounces spicy chicken sausage links, casings removed
- 2 ounces chopped onion
- 2 ounces red bell pepper
- 2 ounces chopped celery
- ½ pound medium shrimp, peeled and deveined
- 1 teaspoon Creole seasoning
- 3 ½ cups cooked quinoa
- Heat a large skillet over medium heat. Add oil and sausage. Break clumps of sausage and cook until browned. Add vegetables and cook until fork tender.
- Add shrimp and Creole seasoning to the pan, stirring occasionally. Add quinoa to the pan and cook until the shrimp are done.
- Serve this cooked shrimp with veggies like steamed green beans or roasted potatoes on the side (optional).
Shrimp with Orange-Chile Cream Sauce
Feeling a bit decadent? For those looking for a healthy treat, we used half and half to cut down on fat. Take care not to get any rind while zesting the orange. All of the ingredients combine for a complex and nuanced flavor. You’ll want to give the recipe multiple tries to get it to a point that hits the spot for you. Because of the half and half, it all comes in at just 183 calories.
- ⅔ cup half-and-half
- 1 large canned chipotle chile in adobo sauce
- 1 teaspoon orange zest
- 1 ½ pounds peeled and deveined large shrimp
- ¾ teaspoon ground cumin
- 2 tablespoons cilantro, chopped
- Blend half-and-half, chipotle chile in adobo sauce, and orange zest in a food processor until smooth.
- Heat a large skillet over medium-high heat. Spray pan with oil and add shrimp, season with cumin and salt. Sauté and set aside on a serving dish when shrimp are done. Keep the pan on the stove but reduce heat to medium.
- Add blender mixture into the pan, and reduce until sauce is thick enough to coat a spoon. Pour sauce over shrimp and garnish with cilantro.
- Serve over pasta, rice, or carbohydrate of choice.
Air Fryer Calamari
Time to pop this low-carb calamari recipe in your air fryer! Subtracting the batter means fewer carbohydrates and only up to 160 calories for every serving, giving you a bit more freedom if you want to eat it with dips or sauces. It is a relatively low-calorie meal and the substitution of coconut flour makes for a different flavor from typical fried food.
- Squid rings, frozen or fresh
- Coconut flour
- Salt and pepper to season
- Thaw calamari in the fridge, do not thaw at room temperature. Rinse, drain, then pat as dry as possible. Season with salt and pepper, then coat with flour. Dust off excess flour.
- Line the air fryer basket with parchment or spray lightly with cooking oil. Arrange the calamari in the basket and space each piece out and make sure air would be able to flow between pieces. Spray again lightly with cooking oil. Cook in separate batches and repeat the procedure if the squid doesn't fit.
- Cook at 400 degrees Fahrenheit for 6 minutes or until slightly browned. Serve on its own or with preferred dips or sauces.
Healthy Ceviche Recipe
A Spanish classic with many different variants all over the globe. This low calorie fish pairs well with other Latin staples like avocado and a corn tortilla and is one of the healthy fish recipes you can easily prepare at home. Despite the corn, this only comes in at 250 calories per serving.
- 11 oz sea bass fillet
- 3/4 cup freshly squeezed lime juice
- 3 oz cucumber, chopped
- 3 oz tomato flesh, de-seeded and chopped
- 2 oz onions, chopped
- 1/2 tsp jalapeno, chopped
- 1/4 cup cilantro leaves finely chopped
- 1/2 tsp black pepper
- 1/4 tsp salt
- 5 oz avocado, sliced
- 2 tsp garlic, minced
- 4 tsp sriracha
- corn tortillas
- 1 tbsp olive oil
- Chop sea bass fillet into 1/4 inch pieces and soak in freshly squeezed lime juice for 20 minutes.
- When the fish has turned white, drain and discard the juice.
- In a bowl, mix together cucumbers, tomatoes, onions, jalapeno, cilantro, seasoning, and fish.
- Preheat the oven to 320°F. Lightly brush corn tortillas with half of the olive oil. Slice into chip-sized pieces and bake until crisp. Set aside.
- Blend avocado, garlic, and remaining olive oil in a food processor until smooth.
- Spread avocado paste on a tortilla chip, add a spoon of the fish mixture, and top with sriracha.
Kinilaw is an indigenous fish and seafood dish. The fish proteins are denatured by the vinegar and citrus, making it look like it has been cooked by the liquid. It makes for a light preparation and doesn’t require much by way of cooking equipment since it relies on the acids to cook the meat. Similar to Spanish ceviche, only the brave dare drink the remaining juices!
- 1 2-inch sized piece of ginger, finely chopped
- 1/2 small red onion, finely chopped
- 1 to 2 red Thai chiles, finely chopped
- 1/2 cup calamansi juice, substitutable with lemon or lime
- 3/4 cup coconut or cane vinegar,
- 1 pound yellow fin tuna, Spanish mackerel, or raw shrimp
- 1/2 teaspoon kosher salt, add more to taste
- 1/4 teaspoon ground black pepper, add more to taste
- Combine ginger, red onion, Thai chiles, calamansi, or lime, and lemon juice, and 1/4 cup of the vinegar and stir. Set aside and refrigerate.
- Cube the fish or cut shrimp into half-inch pieces. Place in a medium, stainless steel, or glass bowl.
- Add in the remaining vinegar and coat the fish thoroughly. Let it rest for a few minutes, stir, then drain.
- Add in the aromatics mixture, season with salt and pepper, and stir, making sure the fish is thoroughly coated.
- Let the fish rest in the mixture and refrigerate for up to 1 hour. Test until desired firmness is reached, season with salt and pepper to taste, and serve immediately.
Grilled Squid With Garlic, Chili & Parsley
The secret to cooking squid is to cook it fast and on high heat, so make sure you get your seafood fresh. Keep it simple so go for quality ingredients. Cooking the dish quickly helps retain nutrients and brings the flavors upfront. This squid is very filling, not to mention it only comes in at only 183 calories per serving. Remember to transfer to a serving dish immediately, as the pan’s residual heat can continue cooking the squid.
- 4 squid
- 3-4 tablespoons extra-virgin olive oil
- Sea salt
- 3 cloves garlic, finely chopped
- 1/2 long red chill, diced
- parsley, chopped
- 1/4 lemon
- Score the squid and discard the tentacles if unwanted. Pat dry the squid with a paper towel and set it aside.
- Heat a large pan over high heat. Let the pan sizzle a bit until wisps of smoke appear. Add a tablespoon of olive oil, add the squid and cook quickly while maintaining high heat for 2 minutes. Remove squid from heat and season with sea salt.
- Reduce heat to medium and add remaining olive oil to the pan. Saute garlic, chili, and parsley (but save some) for a minute or until the garlic turns golden brown. Add the squid back in and mix thoroughly with the aromatics, cook for a minute, and drizzle with the juice from the lemon.
- Transfer to a plate, top with remaining parsley, and serve.
Mediterranean Baked Salmon
Cooking light? Make this with salmon or any other light and fleshy white fish. Get your fish from a trusted fishmonger, otherwise, watch out for bits of bone. This recipe is full of flavor even with just a few ingredients. This quick and easy dish is light on the belly, 61 calories per serving and this makes 4. Plus, it pairs well with a nice wine.
- 4 skin-on salmon fillets
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 1 tablespoon rosemary
- 3 cloves garlic, minced
- 2 teaspoons red chilli, finely diced
- olive oil or melted butter
- Lemon wedges
- Preheat oven to 390°F.
- Mix tomato paste, salt, rosemary, garlic, and chili. Brush a thin layer of the tomato mixture on the flesh side of the salmon.
- Coat a baking tray with a bit of nonstick spray and line with parchment. Arrange salmon skin side down and drizzle with oil or butter. Cook fish by baking for 15 minutes or until cooked preferred doneness. Adjust cooking time for larger pieces. Serve with fresh veggies or salad greens.
Bacon-Wrapped Scallops With Lime & Maple Glaze
These are gluten-free appetizers perfect for formal dinner nights or wild parties! Use the glaze to give other pork or seafood dishes a caramel exterior but with a bright zing.
- 12 scallops, deshelled
- 6 slices of bacon or prosciutto, sliced into halves
- 2 ½ tablespoons maple syrup
- 1 ½ tablespoons lime juice
- 1 tablespoon coconut oil, olive oil or butter for cooking
- Clean the scallops, remove any excess muscle, and pat dry. Wrap each piece with a piece of bacon or prosciutto and secure by running through a skewer. In a separate vessel, combine maple syrup and lime juice.
- Set a large pan on medium-high heat and add oil of choice. Once sizzling, pan grill the skewers and cook for 2 to 3 minutes on each side, glazing the scallops with the maple-lime mixture.
- Transfer to a serving platter with lemon wedges for drizzling (optional).