Tanya Young

Description:

Have a bag of frozen shrimp on hand? Serve it on a hot dog roll! Shrimp is a good-for-you food—low in calories and high in protein.

Ingredients:

1 pound Cooked Gold’n Fancy Shrimp
1 1/2 tablespoons reduced-fat mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh basil Salt and pepper, to taste
4 whole-wheat hot dog buns, toasted Tomato slices
Lettuce leaves
Garnish: lemon wedges (optional)

How to Make It

Chop shrimp, and mix with mayonnaise, fresh lemon juice, chopped fresh basil, and salt and pepper, to taste. Top each hot dog bun with tomato slices and lettuce leaves. Spoon shrimp salad into buns; serve immediately, garnished with lemon wedges (if you have some).

Recipe courtesy of Health.com

Description:

Makes 4 servings Serving size: 1 1/4 cups
Prep: 8 minutes;
Cook: 11 minutes;
Total time: 15 minutes.

While the potatoes and beans are cooking, make the tangy vinaigrette. It’s a low-cal topping you won’t want to skip!

Recipe Is: Low Saturated Fat

Ingredients:

1 pound fingerling potatoes, halved lengthwise
1/2 pound thin string beans, trimmed and halved crosswise
2 teaspoons Dijon mustard
2 1/2 tablespoons cider vinegar
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh dill, divided
3/4 pound medium Gold’n Fancy shrimp, cooked, peeled, and deveined (about 17)
3 tablespoons pecan halves, toasted

How to Make It:

Step 1 Place potatoes in a saucepan; cover with water to 3 inches above potatoes. Bring to a boil; simmer potatoes just until tender (about 8 minutes). Add string beans; simmer until beans are crisp and tender (about 3 minutes). Drain.

Step 2 While potatoes cook, combine Dijon, vinegar, oil, salt, pepper, and 1 tablespoon dill; stir with a whisk. Set dressing aside.

Step 3 Place shrimp and potatoes-and-bean mixture on platter; drizzle with dressing. Garnish with pecans and remaining dill.

Recipe courtesy of Health.com

Description:

Prep Time: 10 Mins
Cook Time: 20 Mins
Makes 4 servings (serving size: 4 ounces shrimp, 1 tortilla, and about 2 cups salad)

This citrusy mix packs a ton of flavor and very few carbs. The colorful combination is surprisingly low-cal—only 362 per serving!

Ingredients:

Cooking spray
2 lemons, thinly sliced
2 limes, thinly sliced
3 tablespoons chopped fresh oregano
3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 ounces romaine lettuce, chopped
20 large Gold’n Fancy shrimp, peeled and deveined (about 1 pound)
4 (6-inch) corn tortillas
1 large ripe tomato, diced 1 diced peeled avocado
1 ounce Cotija cheese

How to Make It:

Step 1 Heat a grill or grill pan to medium-high heat; coat lightly with cooking spray. Quickly grill the citrus slices in batches, just until browned (about 1 minute per side); transfer to a cutting board, and finely chop. Transfer citrus to a medium bowl with any collected juices. Add the oregano, olive oil, salt, and pepper; mash with the back of a spoon to combine. Divide dressing in half.

Step 2 Arrange lettuce on a serving platter; lightly coat the grill again. Grill the shrimp, in batches, until opaque, brushing with half of the lemon-lime dressing (about 2 minutes per side); transfer to the platter. Warm the tortillas on the grill until slightly charred (about 1 minute per side), brushing lightly with some of the remaining dressing; transfer to the platter.

Step 3 Stir diced tomato into remaining lemon-lime dressing. Arrange avocado on the platter. Crumble the cheese over the salad; drizzle with remaining dressing.

Recipe courtesy of Health.com