If you follow our anti-inflammatory nutrition program, then you will want to make a point of eating clean omega-3 rich seafood several times a week (more on the cleanliness issue in a moment.) Having a handful of easy shrimp recipes at your disposal is such a quick and delicious way to get the super anti-inflammatory long-chain omega-3’s in addition to a unique source of a potent antioxidant and anti-inflammatory nutrient called astaxanthin, a carotenoid responsible shrimp’s beautiful coloring.
Shrimp is also such a great source of selenium, an essential mineral that plays a critical role in helping your body manufacture what has been termed the mother of all anti-inflammatory antioxidants and detoxifiers, glutathione.
And since shrimp is the most popular seafood in the U.S., chances are pretty good that serving shrimp for dinner will go over well with most everyone at the table.
The Tastiest Shrimp Recipes Start with the Best and Healthiest Shrimp
If you are new to clean eating you may not realize what a muddled, murky mess the seafood industry has become. And if you are a dedicated clean eater you may have heard enough to have made the choice to avoid seafood altogether. But here’s the deal: while you most certainly should be aware of the cleanliness “issues” (let’s just call them issues for now) associated with seafood, clean seafood sources do still exist. Since clean seafood is such a nutritious food containing so many nutrients that are just not available or not abundant in other foods, crossing seafood off your “clean eating” list is, in my opinion, going to extremes. And there is certainly no need to shun shrimp if you know what to look for….
Regardless of whether you are looking for easy shrimp recipes that are good for you or for recipes that simply taste good, reading the information in the two links below will help you make the best shrimp selection. And by best, I mean the tastiest, cleanest and healthiest shrimp.
Click the links below for simple tips on buying the best and healthiest shrimp:
Easy Shrimp Recipes for Weeknight Dinners
After you buy your shrimp, you can find plenty of creative and easy shrimp recipes online. For mouthwatering inspiration, check out Cooking Light’s round up of 100 best shrimp recipes. I also love Bon Appetit’s simple but so delicious recipe for Stir Fried Grains with Shrimp and Eggs (the only change I make to this recipe is swapping organic red palm oil for the vegetable oil and I use only about 2 tablespoons instead of the 5 called for in the recipe. I also use organic, pastured eggs.)
I have a number of different ways I like to prepare shrimp, but these are the three main easy shrimp recipes I find myself making again and again….
3 Clean Cuisine Easy Shrimp Recipes
- Shrimp Pilaf with Kale and Beans (Click HERE for the recipe)
- Southwestern Style Slow Cooker Seafood Stew with Shrimp (Click HERE for the recipe)
- Shrimp Skillet Dinner with Corn, Artichokes and Parsley “Cream” (see recipe below)
I don’t think you can ever have enough one-dish “skillet dinners”, and this one is one of my favorite ways to eat shrimp. It is rich, filling and truly delicious. It is perfect for weeknights too because it takes advantage of the use of low-prep/ low-stress frozen vegetables. Serve with a large tossed salad along with a side of steamed black rice and dinner is done!
- 2 packages frozen artichokes (9-ounces each), such as Bird’s Eye
- 1 tablespoons plus 3 teaspoons extra virgin olive oil, divided
- Unrefined sea salt and freshly ground black pepper, to taste
- 2 teaspoons minced garlic plus 3 whole cloves garlic, peeled
- 1 ½ pounds wild shrimp, shelled and deveined
- 2 tablespoons white wine
- 2 tablespoons fresh lemon juice
- ½ cup water
- ½ cup pine nuts
- 2 ½ cups finely chopped parsley, divided
- 1 cup chopped onion
- 2 cups frozen organic corn, thawed
- Preheat the oven to 400 degrees.
- Line a cookie sheet with parchment paper and arrange the frozen artichokes on top. Drizzle 1 teaspoon of oil on top of the frozen artichokes, season with salt and pepper to taste, and gently toss the artichokes. Roast for 30 minutes.
- While the artichokes are roasting, rinse the shrimp with cool running water and pat very, very dry with paper towels. Season both sides of the shrimp with salt.
- Pour 1 tablespoon of the oil into a large, heavy skillet, tilt the pan to coat the bottom and heat over medium-high heat. When the oil is hot, add the shrimp and cook, without flipping the shrimp, for exactly 60 seconds. Without touching the shrimp, add the minced garlic only (do not add the whole garlic cloves!) and cook for another 60 seconds. Carefully flip each shrimp over and cook for 2 minutes. Remove the skillet from the heat and transfer the shrimp to a bowl.
- In a high speed blender (such as a Vitamix), add the wine, lemon juice, water, 3 whole cloves garlic, pine nuts and ½ cup of the chopped parsley. Process until smooth and creamy. Season with salt to taste. Set parsley “cream” sauce aside.
- Remove the artichokes from the oven and set aside to cool.
- Return the “dirty” skillet used to cook the shrimp to the stovetop and add in the remaining 2 teaspoons of olive oil; heat the skillet over medium-high heat. Add the onions and cook 6 to 7 minutes, or until soft. Season with salt. Add the shrimp and parsley “cream” sauce to the skillet and cook for 1 minute. Gently fold in the thawed corn and roasted artichokes and then heat, without stirring, for 1 minute.
- Remove skillet from the heat and gently stir in the remaining 2 cups of finely chopped parsley. Serve at once.