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“I love having a bag of frozen, wild-caught shrimp in my freezer at all times, because it means I can have a no-fuss, lean protein cooked and ready in no time,” says Erin Parekh, NLC, a health coach and culinary nutrition expert.
Get her advice on how to source shrimp, here, and then start cooking with the recipe (either super simple or with a flavor booster) below.
First, a few more tips from Erin on how to make the most of this recipe:
—To thaw frozen shrimp, place it in the refrigerator, covered, for one day. Or, place in a bowl filled with cool water and let sit for 15 minutes.
—Store leftovers for 2-3 days in an airtight container in the fridge. However, cooked shrimp does not reheat well. I like using leftovers for topping salads (especially this one) or as a quick, protein-packed snack.
—If you opt for the Rosemary Lemon flavor booster, try serving the shrimp alongside simply roasted broccoli, which cooks in approximately the same amount of time as the shrimp. Or over garlicky zucchini noodles for a riff on seafood pasta.
—If you opt for the Cumin Lime flavor booster, use as the filling for these tacos or serve with fajita style peppers and onions and a side of brown rice.
(Photo: Erin Parekh)
WHY WE LOVE THIS RECIPE
Wild shrimp is filled with protein and healthy fat. It also contains important vitamins and minerals that are hard to get in your diet elsewhere, like vitamin B12, selenium, iodine, and iron. And this recipe provides the perfect simple approach to cooking it. It’s fast and easy, and you can serve the shrimp with almost anything—like alongside roasted asparagus or sauteed greens, on top of a green or grain salad, or in a pasta dish.
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