This post is sponsored by The Shrimp Council
When I am navigating the blog partnership arena, my top choices are always the councils and boards behind real food. Thus, when The Shrimp Council asked if I’d like to partner for 2014, it was a win-win. A healthy real food that I personally love with a cheering team behind it!
Not only do I find shrimp to be totally tasty, but they are also healthy, versatile and easy to cook.
A 3-ounce serving of four large shrimp weighs in at less than 85 calories, 1 gram of fat and nearly 20 grams of protein. Americans eat far more beef and chicken per capita, so put some more shrimp on your menu for a light and healthy option. This simple substitution will help cut calories and fat while increasing beneficial nutrients like B vitamins, iron and omega-3s.
One of the most versatile proteins, you can buy shrimp fresh from the grocery store or fish market or, just as easily, keep a bag in your freezer for quick dinners. They thaw in just minutes under running cool water. We always have some in our freezer. You can make everything from pasta to sushi to soups and salads and flavor them with everything from Old Bay to toasted coconut. Yum!
Here are some highlights of my shrimp-lovin’ days on KERF:
Jumbo Shrimp
Confetti Shrimp + Grits
Shrimp Shrunk
First Annual Low Country Boil
Second Annual Low Country Boil
Shrimp, Eggplant + Zucchini Spaghetti
Panko Shrimp with Asparagus
Good Ole Shrimp + Grits
Shrimp Sushi
And today I bring you a new recipe:
Shrimp are one of the healthiest seafoods, so this recipe pairs them with more good-for-you foods like quinoa, bell pepper, tomatoes and goat cheese. Pesto and fresh lemon bring bright flavor. This super easy salad can be served warm for a light dinner or chilled as a lunch salad – whatever you fancy!
Pesto Shrimp Quinoa Salad
Ingredients
- ¾ pound shrimp about 40 medium
- 1 cup quinoa
- 1.5 tbsp high heat oil such as safflower, divided
- 1 red bell pepper
- 10 cherry tomatoes
- 1/3 cup basil pesto
- 1 clove garlic
- ¼ tsp salt
- Juice of half a lemon
- 2 ounces goat cheese
Instructions
- Rinse quinoa and put in pot with 2 cups of water. Bring to a boil, reduce heat and simmer for 10-15 minutes, until liquid is absorbed.
- Chop tomatoes and pepper. Mince or press garlic.
- Pat shrimp dry with a paper towel. Add 1 tbsp oil to a large pan over medium high heat and add shrimp in a single layer. Cook for 2 minutes, until shrimp start to turn pink and flip to the other side. Cook another 2 minutes and remove from pan. Set aside.
- Add ½ tbsp oil to pan over medium heat and cook pepper for 2 minutes. Add garlic and stir. Add tomatoes and continue cooking until they are slightly tender. Splash in a tablespoon of water to the pan if it becomes too dry.
- Stir in pesto. Toss in shrimp and quinoa. Season with salt and lemon.
- Pour mixture into a serving bowl and allow to cool slightly before adding 2 ounces goat cheese (or more if you like!)
- Serve warm or chilled.
And finally – a Shrimp-tastic giveaway!!
One lucky reader will win a Get Slim with Shrimp Starter Kit:
The package includes a selection of OXO kitchenware:
1. 2-Cup Adjustable Measuring Cup
5. Herb mincer
PLUS a $50 visa gift card to buy yourself some shrimp!
The giveaway runs through the end of the weekend. Open to USA residents only, please.
This post is sponsored by The Shrimp Council
Lisa @bitesforbabies says
My mouth is watering!! I love shrimp…actually I love all seafood! This ones a family fave: http://www.bitesforbabies.com/recipes/quinoa-with-sauteed-lemon-saffron-shrimp/
[email protected] for Cake says
I love shrimp! So delicious and light. I love that you can eat it with so many different types of foods too. Fun post and congrats on your partnership!
Courtney says
I was getting bored with my rotation of quinoa recipes. Great timing 🙂
Ashley @ Saving Money in your Twenties says
My friend made us the best shrimp recipe the other day– melted butter + lemon slices + shrimp + italian seasoning, all baked in the oven for 15 mins! It was SO GOOD! I’m contemplating getting a bag of frozen shrimp to keep in the freezer just to recreate that meal, haha
Sara says
We had shrimp just the other night! Peeling and de-veining sucks, though. I’ve vowed to always buy peeled and de-veined shrimp from now on, no matter the cost! P.S. I’m assuming you mean “Old Bay” and not “Old Baby” 😉
JessicaR says
Old Baby?! 🙂
Abc says
Old Baby?
Jenn says
The fact that you made no mention of sustainability and the shrimp industry makes me distrust the authenticity of this sponsored post. You normally take great care to mention where your food comes from.
KathEats says
This post is about the culinary side of shrimp and not sustainability, but I buy USA shrimp and use Seafood Watch as my guide.
Lindsey @ The Hungry Hydrologist says
Cool- I was wondering the same thing. I’ve got some more information about the impacts of shrimp farming here: http://thehungryhydrologist.blogspot.com/2012/10/environmental-guilt.html It’s something I didn’t really know about until a friend mentioned it and I did a little more research.
Margaret says
I really like shrimp, but I stopped eating it several years ago because even if I don’t buy the farmed stuff shrimping is pretty much the largest source of bycatch there is in the fishing industry.
Beth says
How do you have a culinary side without a sustainability side? Without sustainable practices, there would be no shrimp. Without clean (wild, fresh caught) practices, I highly doubt you would be blogging about the food product because the food would be sub-par.
What shrimp does the Shrimp Council recommend we buy? (both links are to facebook, and I don’t open facebook through another website). Is all USA shrimp “good” shrimp?
KathEats says
I’m just saying that was not the focus of this post. The Shrimp Council is a collaboration of all shrimpers in the USA, so their goal is to promote shrimp in general. It’s your choice to support the sustainable practices, which I do.
Lindsay says
On their website, they promote farmed and imported shrimp. I’m having trouble reconciling this with any hint of “sustainability” whatsoever.
KathEats says
They promote all shrimp in the USA…farmed and wild
Shannon O'Brien says
I was just trying to enter the giveaway and when you could select twitter or email my whole email was not entered before I hit “go” … The struggle with doing this on my phone! I’d still live to be considered. I have great memories if making coconut shrimp with my Nana!
Violet says
What’s Old Baby? Doesn’t sound too appetizing! 🙂
Vicki says
Whilst I adore shrimp, shimp flavoured with ‘Old Baby’ doesn’t sound very appetising, Kath!
Navya says
I love shrimp! But shrimp has 3 times more cholesterol compared to chicken!!
KathEats says
Dietary cholesterol doesn’t have as significant impact on blood cholesterol as once thought. Here’s a bit more from AND: http://www.eatright.org/Public/content.aspx?id=6442450984&terms=shrimp%20cholesterol
Nicole says
Great post, but how do I flavor my shrimp with “Old Baby”?!?
KathEats says
🙂
Patty says
Kath,
Can you talk about some of your favorite brands of frozen shrimp to buy? I’m always worried about where the shrimp comes from!
Thanks,
Patty
KathEats says
Check out Seafood Watch – it has everything you need to know about the best types to buy. I buy shrimp from the USA – southern wild caught if I can.
Katie @ Peace Love & Oats says
Looks delicious! I love shrimp but never cook them, I think I just don’t know where to buy them and get a little intimidated!
Maria says
Love shrimp. All of the information about what a good choice shrimp is for you is true. Be careful where it comes from, however. Apparently farmed shrimp is grown under awful conditions.
And, about that word NATURAL, here’s what I found:
Natural: The most Misleading Label. A Consumer Reports survey on chicken safety found that more than half of the 1,005 U.S. residents polled thought that “natural” chickens didn’t receive antibiotics or genetically modified feed. Forty-two percent thought that the word meant that the birds were raised outdoors. More than one-third thought “natural” was equal to organic. But, it doesn’t mean any of those things. You should simply ignore “natural” claims. Consumer Reports, February 2014, p. 33
__________________________________
MY COMMENT: I asked an attorney about this. He said that the word has no legal definition, so they can use the word however they wish.
Question: Kath, when you did your RD, how did they explain the use of this word?
KathEats says
You’re right that it’s an unregulated word. We have to trust the integrity of the companies using it. Here’s what AND has to say about it: http://www.eatright.org/Public/content.aspx?id=6442453268
Maria says
V. useful information. Thanks. ( Note that although the term should not be “misleading,” according to the statistics cited in the article that I read, a large part of the general public is being mislead. )
Leslie says
Great ideas here-thank you! We usually do a yummy, buttery/garlicky Pioneer Woman shrimp recipe on New Year’s Eve and that is it for the year. I will definitely try some of these recipes.
Bethany says
Thanks for the great tips Kath! Do you have an online resource that i could buy good shrimp from? I know you have put up Alaskan seafood before – anywhere else? What brands do you buy?
Thanks!
KathEats says
You should be able to find it locally without much trouble in your frozen foods aisle. Try stores like Whole Foods or consult Seafood Watch for a list that you can use to compare in your grocery store.
Jesse says
i’ve been wanting to try shrimp and grits for ages, thanks for the inspiration!
http://semiweeklyeats.blogspot.com/2014/01/weekend-randomness.html
Kel says
Shrimp steamed in Old Bay is still the easiest and most delicious prep for me!
Karen says
I also love shrimp!! Shrimp pad thai is another recipe you can alter to make healthy!
I have to ask though, what is Old Baby? LOL I don’t think that it sounds very appetizing! :)-
KathEats says
Hahaha guess what I have on the mind!
Sarah says
Love shrimp and can’t wait to try this new recipe!
Melissa says
I really need to buy some Old Bay seasoning because you always have great recipes using it. I also could eat shrimp all day every day so sounds like a great combination. Thanks for all of the great shrimp recipes!
Liz @ Tip Top Shape says
All of these shrimp recipes have me wanting to run out to the grocery store! Love them!!
Kavi says
Can’t wait to try your new recipe! Shrimp, pesto, goat cheese – love it all!
Katie @ Talk Less, Say More says
yum! I’m a big shrimp fan but really only eat it if I’m out to dinner. I think it’s time to start cooking it at home too! 🙂
Mychal says
Yum. Shrimp and grits!
Dana @ Conscious Kitchen Blog says
I love shrimp for their versatility. They’re often the perfect add-in to any dish and a break from the norm. I need to start keeping more on hand. Also, thanks for mentioning Seafood Watch in the comments too. I’ve never heard of that – it’s helpful!
Amelia @i_heart_kale says
You know this Charleston girl loves her shrimp!! Great giveaway. I really hope we have a better shrimping season down here this year. Blessing of the fleet is in April! Your recipe looks fantastic. 🙂
Michelle @ A Healthy Mrs says
I’m not usually a shrimp fan, but these recipes look so good — I may have to reconsider! 🙂
SCB says
Those all look delicious! I love shrimp and pesto, so I’ve got to try your recipe!
Elisabeth says
Great giveaway! I love anything OXO makes 😉 Shrimp with some Old Bay sounds pretty tasty right about now.
Lex @ Flecks of Lex says
I love shrimp! YUM! The Boyfriend and I got this massive bag of quinoa from Costco a few weeks ago, and last night we decided to try to cook some. We quickly discovered that neither of us knew what we were doing. Now I can pretend I knew all along when I make that pesto recipe. 😉
Dawla says
Love this post! 🙂 Always liked shrimp. Looks so good! I must try them. Thanks for sharing.
Aurielle says
Omg, the Low Country Boil and Confetti Shrimp & Grits look amazing! Must try! (Salivating)
[email protected] says
I’m so influenced by your knowledge/recipes/food pictures when it comes to food. It’s a big turning point for me but I’m now considering eating fish. How do you go about sourcing good fish? In terms of shrimp is there anything important to consider when buying it? Organic? Fresh Water?!? I’m a fish novice!
KathEats says
Fish is one of the most confusing food groups because there is so much variation. Some are best farmed; others are best wild. Sometimes they are safe to eat but there are environmental concerns with how they are caught. That’s why I’m such a fan of Seafood Watch. I have the app on my phone so when I’m in the grocery store or a restaurant I can check on the recommendations. They are also changing so you never know for sure what is good!
[email protected] says
Ok thanks Kath! I’ve studied nutrition and food myself but I suppose I took hold of the easier option and decided not to eat fish due to all the above but I must check out that app…it could be the next thing I try…maybe 🙂
Becky @ Life Outside The BOX says
Made an Asian inspired shrimp dish last night! Shrimp is so simple and quick to cook, I love it!
robin says
Just picked up a bag at the store. One pound cleaned deveined large shrimp, 8.29 how can you beat that. And that will feed three of us. I use them a lot I find them to be very versatile.
Ni says
I just bookmarked your recipes and added shrimp to my grocery list. I do love shrimp, so thanks for some yummy looking new ways to prepare it.
Dawn says
Do you clean your shrimp of the vein? Just curious. I love shrimp but despise having to do that part!
Thanks,
Dawn
KathEats says
I usually buy de-veined shrimp, but I’ve eaten it too if it’s not.
Beaty says
My entire family loves shrimp, including our two daughters! We would love to win this!
Christina @ The Beautiful Balance says
Shrimp and grits sends me back to when I would visit my cousin in South Carolina and he would have massive shrimp boils!
Jeanna says
I’d love to enter the giveaway.
Emily @ Life on Food says
Shrimp is great for dinner. I always have a big bag of frozen shrimp in the freezer. So easy to make so many different meals quickly.
Kim says
Great recipe – I too always have a bag of frozen shrimp in the freezer for a quick flavorful dinner – has become a staple in our freezer ! The giveaway is great and very generous !!
Livi says
I just started eating seafood {I was a longtime vegetarian} and I am loving shrimp. I can’t wait to try some of these recipes!
Julia says
I always forget about shrimp and that you can get it frozen. I’ll have to pick up a bag next time I’m out. My son and I love them but hubby is allergic so I’ll make them one night he works late. Also, I LOVE Old Bay! Old Bay andworcestershire sauce are my 2 go to ingredients that I use often. Not necessarily together but they are often my “secret ingredient” that kicks a recipie up a notch.
Michelle @ Esculent Dreams says
Yum! Still dreaming about the day I’ll pull off a country-style boil, and that quinoa salad sounds right up my alley.
@Simple Green Moms says
yum! shrimp sounds so good =) i wish we could get fresh sea food where we live!
Amanda says
Is that pesto that you froze in ice cube trays!? Great idea if so… 🙂
KathEats says
Yup!
Jennay says
I love shrimp! Quick and easy to prepare and I love your suggestions/recipes! The Panko Shrimp with Asparagus looks delicious!!
G says
Love all the great shrimp recipies. I made shrimp scampi last night for dinner….I freeze a lot of fresh local shrimp in the summer to use all year…. There are a couple here I’ll have to try out. Also, loving these cool kitchen gadgets. I’d love to win this fun giveaway as I could definitely use those gadgets and a gc is always fantastic! Thanks for the chance to win
Bernie says
Just entered and would love to win! That scale would come in very handy.
Lisa says
Hi Kath!
I’ve been a reader for years now, but as I am going through a major change, in graduating college and getting my first big girl job as a teacher, I find your true and honest nature with every post more inspiring than ever. So thank you for sharing such helpful and awesome information with all us ‘silent readers’ and all the fun stories too! 🙂
Additionally I went a bit creepy status, and looking for ways to spice up my lunches at school, looked back to when you regularly had to pack lunches for times when a sit down half an hour is just not likely! So this shrimp recipe is the perfect meal for me to try, and I’m sure the same goes for you when you have a hungry and energetic boy waiting to play( who is just the cutest by the way). Hope you had a wonderful weekend, and thank you for the recipe!
KathEats says
🙂 I did a post on lunch boxes that you can find on the food topics page
Hailey says
I agree! Shrimp is sometimes forgotten as a healthy and affordable protein item – perfect for a college/grad student budget and pallet! Also, this post was a timely inspiration for the traditional shrimp dinner I am planning to make for my fiancé’s birthday. Thank you for sharing recipes!
Heidi says
YAY! SO excited that I won! Thanks, Kath! Can’t wait to cook some shrimp 🙂
Eileen says
These shrimp recipes look so appetizing! I find shrimp tastes best when not overcooked and has a light pink color to it. Thanks for sharing!