January 5, 2015
So like, welcome back to work after being away for probably what felt like forever. To help you avoid adding vodka to your morning coffee or just breaking down in tears, I’m here to offer a helpful cooking lesson for the day. That lesson will involve shrimp: your seafood friend to help boost the protein and cut the fat/carbs/crap you’ve been eating for the last three weeks.
Why skrimps you ask? First, they’re a super great source of selenium, which neutralizes the bad effects of free radicals and can help prevent cancer. Second, they’re low-fat and low-cal but full of protein; a four ounce serving of shrimp supplies about 23 grams of protein for only 110 calories and little fat. They’re also a great source of vitamin D, B12, and omega-3 fatty acids – which can help with your period pains.
With this new and exciting health knowledge, here’s a stupidly easy recipe for shrimp tacos (adapted from Cooking Light) with interesting toppings that does not involve buying a pre-cooked frozen package of shrimp. I believe in you.
In a small bowl, combine half the olive oil, half the lime juice, cumin, paprika, and red pepper. Add the shrimp to a zip-top plastic bag and pour the olive oil mixture inside/over. Let stand 15-30 minutes. Meanwhile, combine the remaining olive oil, lime juice, onions salt, lime rind, apple, and jalapeno. Toss together and set aside.
Remove the shrimp from the marinade (throw the marinade away). Heat a large skillet sprayed with non-stick spray over medium heat. Sprinkle shrimp with a bit of salt, then arrange them in the pan. Sauté about 2-3 minutes on each side or until done – they’ll be pink and opaque.
Remove from the pan. Using the same pan, quickly heat the tortillas until soft and pliable. Build your tacos with the shrimp, apple salsa, and crumbled queso fresco. OLE – you can now cook shrimp.