[!TIP] Buy pre-peeled deveined shrimp
- Saves 15+ minutes of prep work
- Worth the slight price premium
- Make cooking easier = more likely to cook
Why This Works
Shrimp advantages:
- Fast cooking: 2-3 minutes per side (quickest protein to make)
- Low calorie: High protein with minimal calories (120-130 cal per 6 oz)
- High protein: 6 oz cooked shrimp = ~25g protein
- Light: Easier on stomach if appetite is low
- Versatile: Grill, pan-fry, bake, or boil
GLP-1 perfect:
- Quick = less time standing in kitchen
- 25g protein = legitimate meal size
- Low calorie = doesn't overwhelm smaller appetite
Base Recipe
Ingredients (for 2 servings/skewers):
- 12-15 large shrimp (peeled, deveined, ~1 lb total)
- 1 tbsp olive oil or melted butter
- 1 tbsp lemon juice (fresh)
- 2 cloves garlic, minced
- 1 tbsp fresh herbs (parsley, dill, or cilantro)
- Salt + pepper to taste
- Optional: Skewers (if grilling) - wooden, soaked 10 min first
Directions:
- Thread shrimp onto skewers (3-4 per skewer).
- Mix olive oil + lemon juice + garlic + herbs + salt + pepper.
- Brush mixture over skewers.
- Grill (preferred): Medium-high heat, 2-3 min per side.
- Pan-fry: Hot skillet, 2-3 min per side.
- Oven bake: 425°F for 8-10 min.
- Done when shrimp turn pink/opaque (don't overcook - rubbery).
Flavor Variations
Garlic Lemon
- Olive oil + lemon juice + fresh garlic + parsley
- Classic, bright, fresh flavor
Spicy Cajun
- Olive oil + Cajun seasoning blend
- Optional: Add red pepper flakes for extra heat
Coconut Curry
- Coconut oil + curry powder + salt
- Serve with steamed broccoli or cauliflower rice
Teriyaki
- Olive oil + soy sauce + ginger + garlic
- Lower teriyaki sauce (glaze at end, reduces sugar)
Mediterranean
- Olive oil + oregano + lemon + garlic
- Serve with cucumber-tomato salad
Serving Ideas
Protein-focused meals:
- Shrimp + Steamed Broccoli: 25g protein + fiber
- Shrimp + Asparagus: Classic combo
- Shrimp + Salad Greens: Quick protein salad
- Shrimp + Zucchini Noodles: Low-carb, volume from veggies
With small starch:
- Shrimp + 1/2 Cup Quinoa: Adds 100 cal + variety
- Shrimp + Small Potato: Roasted, ~150 cal
- Shrimp + Brown Rice: 1/4 cup = 50 cal
Marinade hack:
- Make double marinade: Use half for shrimp, reserve half for dipping sauce
- Don't reuse sauce that touched raw shrimp (food safety risk)
Meal Prep Friendly
Freezing:
- Cooked shrimp freezes well (3 months freezer life)
- Cool completely before freezing
- Portion into 6 oz containers (approx 1 meal size)
Reheating:
- Microwave 60-90 sec (texture slightly rubbery)
- Cold in salad (totally fine)
- Better: Cook fresh for best texture
Batch prep:
- Buy 2 lbs shrimp = prep 4 meals at once
- Different marinades each day keeps it from getting boring
Buying & Storing
Fresh vs. Frozen:
- Frozen shrimp: Often better quality (flash-frozen on boat)
- Fresh shrimp: Better if consumed same day
- Thawing: Fridge overnight or cold water bath for 15 min
Storage:
- Fresh: Use within 2 days or freeze
- Frozen: 3-6 months freezer
- Cooked: 3-4 days fridge, 3 months frozen
Shrimp grades:
- Colossal: 10-15 per lb (expensive, huge - 2 = meal)
- Jumbo: 15-20 per lb (good balance)
- Large: 20-25 per lb (more economical)
- Medium: 25-30 per lb (smaller, more to eat)
[!WARNING] Don't overcook
- Shrimp turns rubbery fast (overcook by 1-2 min = bad texture)
- Color change: translucent → pink/white = done
- Test: One shrimp - cuts easily, doesn't resist = perfect
[!NOTE] Seasoning on shrimp doesn't penetrate much
- Marinades coat the surface (not deep flavor)
- That's fine - glaze/sauce provides most flavor
- Focus on quick cooking vs. long marination
[!BONUS] Shrimp are low-calorie protein
- 6 oz shrimp = 6 oz steak
- Steak: 400 cal (25g protein, 30g fat)
- Shrimp: 120 cal (25g protein, 2g fat)
- Same protein, way fewer calories