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Shrimp Recipes for Medifast?

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Anyone mind sharing any recipes they may have for shrimp? I'm on Day 3 of the 5 & 1 and will eat chicken during the week but I thought I'd switch it up this wknd since I will have more time to prepare my dinner!.

TIA!..

Comments (47)

Your question was: Shrimp Recipes for Medifast?.

I make a Shrimp Curry, with cherry tomatoes, fresh Garlic and fresh basil. It pretty good..

Also, you can do a search for low carb shrimp dishes online.

If you want the recipe I can post it..

Jenny..

Comment #1

Please post the recipe. I'd love to know how to make shrimp curry...

Comment #2

Remember that the 7oz listed is for cooked wieght..

Comment #3

I generally grill it on skewers on the BBQ with soy sauce mixed with a tad of sesame oil basted on in the last few minutes...

Comment #4

Oooh...l LOVE the grill it w/soy sauce idea! ???: How much soy sauce do you use?.

And yes...pls post the recipse for shrimp curry!..

Comment #5

Well, 1 tsp is allowed as a condiment. Generally I put about 1 tbsp in a ramekin for Shrimp 'bobs for 2 people but there is always some left over so I'm not sure exactly how much I use. I tended to count it as 1 condiment...

Comment #6

I read this some timea ago, but I think it is awesome. It's mock shrimp alfredo - you cook a spaghetti squash ( can bake or microwave) for one serving I usually allow myself 3/4 cup. I use 7 oz of shrimp. boiled (sometimes I buy the cooked ones from Costco) Put about 1/4 cup of chicken broth in a skillet, 2 wedges of Laughing Cow cheese, the hot spaghetti squash and the shrimp, toss until cheese is melted, and it is so YUMMY! I would give credit to whoever made this up if I could find their name. Anyway, my husband thought this was really good! Lillian..

Comment #7

I've been making a shrimp alfredo thing (the idea came from these boards) that it yum..

Cook your shrimp portion in just a skillet with Pam and a little salt/pepper to taste; When finshed set aside..

Take zucchinni and cut it up into ribbons with a potato peeler -just down to the seeds (i throw the core w/the seeds out) up to you desired amount (I use a full lean and green which is 1.5 cups)..

I then mix 1 sodium free chicken boullion packet in 1/2 cup of hot water and mix it together. That goes in a large skillet with 1-2 wedges of LC Garlic & Herb Cheese. I stir pretty much constantly until the cheese gets most of the way melted - it usually looks crumbly mostly. Then I add the zucchini ribbons and cooked shrimp and cook for only 2-3 minutes (i don't like mine mushy).

I don't really care for zucchini but this is awesome. And the true test was both my kids (they're 8) and my husband love it too!.

I would also suggest doing a thread search for shrimp-tons of stuff will probably come up...

Comment #8

I make Garlic Cilantro Shrimp..very easy.

2tsp olive oil.

Chopped garlic.

9oz of uncooked shrimp.

Cilantro.

Squeeze of lemon.

Saute garlic until brown, add shrimp and cook until pink. Add cilantro and squeeze of lemon and let simmer for a minute or two. Season with salt if you like..

Serve on a bed of spinach and woila a very tasty shrimp dish!..

Comment #9

Thanks to both of you for the shrimp ideas. They sound wonderful....have to try..

Comment #10

From EatingWell Magazine December 2006.

Marinating precooked shrimp in garlic- and lemon-infused oil is a simple yet elegant appetizer..

Makes 12 servings.

ACTIVE TIME: 10 minutes.

TOTAL TIME: 10 minutes.

EASE OF PREPARATION: Easy.

3 tablespoons minced garlic.

2 tablespoons extra-virgin olive oil.

1/4 cup lemon juice.

1/4 cup minced fresh parsley.

1/2 teaspoon kosher salt.

1/2 teaspoon pepper.

1 1/4 pounds cooked shrimp.

Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute. Add lemon juice, parsley, salt and pepper. Toss with shrimp in a large bowl. Chill until ready to serve..

NUTRITION INFORMATION: Per serving: 73 calories; 3 g fat (0 g sat, 2 g mono); 92 mg cholesterol; 1 g carbohydrate; 10 g protein.

This is a great recipe!!!.

Makes 12 servings though.......

Comment #11

Here is a recipe for a shrimp dish from my old Eating Well magazine....very spicy and tasty!.

Makes 4 servings.

2 teaspoons canola oil.

1 bay leaf.

1 medium onion, halved and thinly sliced.

2 jalapeo peppers, seeded and very thinly sliced, or to taste.

4 cloves garlic, minced.

1 pound peeled and deveined raw shrimp (16-20 per pound; see Shopping Tip).

3 medium tomatoes, diced.

1/4 cup thinly sliced pitted green olives.

1 lime, cut into 4 wedges.

Heat oil in a large nonstick skillet over medium heat. Add bay leaf and cook for 1 minute. Add onion, jalapeos and garlic and cook, stirring, until softened, about 3 minutes. Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes. Stir in tomatoes and olives. Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more.

Serve with lime wedges..

NUTRITION INFORMATION: Per serving: 192 calories; 6 g fat (1 g sat, 3 g mono); 172 mg cholesterol; 11 g carbohydrate; 24 g protein; 2 g fiber; 324 mg sodium; 516 mg potassium.

Nutrition bonus: Selenium (61% daily value), Vitamin C (40% dv), Iron & Vitamin A (20% dv)..

1/2 Carbohydrate Serving.

Exchanges: 1 1/2 vegetable, 3 lean meat, 1 fat..

Comment #12

Marinate the shrimp in the Newman's Own Lighten Up Lime Vinagrette. You get your healthy fat out of it and those dressings make the most awesome marinades for almost everything. Tilapia, Chicken, Tofu. All great..

Comment #13

I made shrimp with brocolli tonight. I used Ms. dash garlic and onion and olive oil. it was fantastic....but it seemed like too much. I bought an electric scale and it said 7oz..but i'm wondering if i'm looking at it wrong....it came to about 15 large shrimp..does that sound right?..

Comment #14

Yup. I like to take chicken tenders I boil in a dutch oven with meat tenderizer (keeps it from getting rubbery) and shred them. I put the shredded chicken in a zip bag with cut up onion and bell pepper (the alloted amount) and about 1 Tablespoon of water and 1 Tablespoon of olive oil. I zip it up, mix it well and let it sit for 15-20 mins. Then I heat up a little saute pan and dump that all into the pan and cook it about 5 minutes. I put this over my lettuce with a little shredded cheese and a dollop of sour cream. YUM YUM..

Comment #15

Wow Ladies, these are great recipes. I made scallops today on our grill. I got 10 large scallops and put steak seasoning on them. I then skewered them and grilled. When they were done, I put salt and lemon on them. They were really good.

They shrink a lot so make sure you get enough of them. I used the large ones from Sam's Club. 10 of them equaled 7 oz. perfectly once cooked. I at them with a salad of shredded broccoli and cabbage over greens.

Next time I think I will try the marinade with them..

Make sure you put foil down on the grill before putting the scallops down and spray it with pam or they stick really bad...

Comment #16

[b][i]Shrimp Curry.

[b]Ingredients.

7oz of Raw Shrimp Devained and shelled.

2 Teaspoons of olive oil.

1 heaping tablespoon of curry powder(If you like hotter add more).

2 Tablespoons of Chopped Green Onion.

1 Cup chopped Fresh Tomato( I use Cherry tomatoes).

3 Tablespoons of Chopped fresh basil.

1-2 Cloves of fresh Garlic minced.

1/4 cup of low fat/reduced sodium chicken stock.

Kosher Salt and frsh ground pepper to taste.

In a large Sautee pan add oil, and also spray with Pam or non stick cooking spray. Heat over Medium high heat until almost, but not smoking. Add green onion, and sautee for about 2 minutes. Add curry powder, and stir, add tomato and sautee for another 2 mins. Add Chicken stock, Fresh garlic, basil, Kosher salt and ground pepper to taste, add shrimp and sautee until shrimp are pink or cooked through about 3- 4 mins. Enjoy..

I have made this with riced cauliflower...

Comment #17

Here's a good summer type salad with shrimp. I got it from someone on another thread and I eat it A LOT! It's so easy and not too spicy.

Wasabi Shrimp Salad.

7 oz. frozen cooked shrimp.

2 C. romaine.

1/2 c. chopped celery, cucumbers & scallions (or sub other veggies that you like).

1 Tbsp. Wasabi mayo (I get mine at Trader Joe's or Fry's).

Thaw & drain shrimp. Toss lettuce and chopped veggies with the wasabi mayo. Add shrimp, toss and enjoy...

Comment #18

I love Shrimp Ceviche..

* 3 lbs shrimp, cooked and diced.

* 1 large tomatoes, seeded and diced.

* 1 lime juiced.

* 1 lemon, juiced.

* 1 cup cilantro leaves, chopped.

* 1 serrano chile, seeded and finely chopped (optional).

* or diced green chile depending on if you want hot or mild..

* 1/2 of a cucumber, peeled and diced.

* miced green onion.

* diced green pepper..

* salt and pepper to taste.

* 3 tablespoons tomato sauce.

(less tomatoe and more green pepper would be better OP option I think.).

Yummy!..

Comment #19

I have a yummy one. MIX BALSAMIC VINEGAR AND DIJON MUSTARD. wITH A ZESTER ADD A BIT OF FRESH GINGER. MIX IT ALL TOGETHER. skewer your shrimp on those little bamboo sticks. Brush...yeah with a little pastry brush...

Grill on BarbQ OR STOVE TOP GRILL. These are yummy..

Uma..

Comment #20

I decided to get back on the Medifast horse after a LONG "break" and was brain storming for different L&G meals to keep me interested enough to tackle my last 25# and this recipe popped into my head..Of all the chef's on food network I NEVER thought I would see The queen of butter and Mayo, Paula Deen make something that was remotely Medifast friendly.... this recipe is VERY tastey, and although it's been awhile since I've cooked L & G meals I think this fits into plan or can be tweaked to fit.

Lime Shrimp Lettuce Wraps.

Recipe courtesy Paula Deen.

Ingredients.

" 3 tablespoons fresh lime juice.

" 3 tablespoons vegetable oil, divided.

" 2 tablespoons soy sauce, divided.

" 3 teaspoons grated fresh ginger.

" 1 clove garlic, minced.

" 1 pound medium fresh shrimp, peeled, deveined, and chopped.

" 1/2 red bell pepper, diced.

" 2 green onions, diced.

" 1 (5-ounce) can water chestnuts, drained and chopped.

" 1 head iceberg lettuce, cored, cut in 1/2.

Directions:.

*In a medium bowl, combine lime juice, 2 tablespoons oil, 1 tablespoon soy sauce, ginger and garlic. Add shrimp and let marinate in refrigerator for 30 minutes.

*In a medium skillet, heat 1 tablespoon oil over medium-high heat. Add bell pepper, green onions, and water chestnuts; cook, stirring occasionally, for 3 minutes. Add shrimp and marinade and cook 3 minutes, or until shrimp are pink.

*Divide lettuce into leaves. Spoon about 1/4 cup mixture down center of 1 lettuce leaf. Fold bottom edge and sides up and over filling. Repeat with remaining lettuce leaves and shrimp filling...

Comment #21

I do 1 tbsp of olive oil, 1-2 cloves of minced garlic, one tbsp of shallots and warm them up together in the oil for a few minutes over low heat to flavor the oil. Turn up the heat over medium high then I add 1/2 cup white mushrooms, shrimp, and 1/2 cup roma tomato and cook till shrimp are done. I have one cup of raw baby spinach already on a plate and I put the shrimp mix over it with all the oil from the pan which acts as a dressing. Very satisfying to me!..

Comment #22

I made this today and it was great!! Which Laughing Cow variety cheese did you use? Thanks for the post!!!..

Comment #23

And seriously??? 7 oz of shrimp? Thats HALF of the bag I boughtand the shrimp is HUGE!!..

Comment #24

I make a Shrimp Curry, with cherry tomatoes, fresh Garlic and fresh basil. It pretty good..

Also, you can do a search for low carb shrimp dishes online.

If you want the recipe I can post it..

Jenny..

Comment #25

I decided to get back on the Medifast horse after a LONG "break" and was brain storming for different L&G meals to keep me interested enough to tackle my last 25# and this recipe popped into my head..Of all the chef's on food network I NEVER thought I would see The queen of butter and Mayo, Paula Deen make something that was remotely Medifast friendly.... this recipe is VERY tastey, and although it's been awhile since I've cooked L & G meals I think this fits into plan or can be tweaked to fit.

Lime Shrimp Lettuce Wraps.

Recipe courtesy Paula Deen.

Ingredients.

3 tablespoons fresh lime juice.

3 tablespoons vegetable oil, divided.

2 tablespoons soy sauce, divided.

3 teaspoons grated fresh ginger.

1 clove garlic, minced.

1 pound medium fresh shrimp, peeled, deveined, and chopped.

1/2 red bell pepper, diced.

2 green onions, diced.

1 (5-ounce) can water chestnuts, drained and chopped.

1 head iceberg lettuce, cored, cut in 1/2.

Directions:.

*In a medium bowl, combine lime juice, 2 tablespoons oil, 1 tablespoon soy sauce, ginger and garlic. Add shrimp and let marinate in refrigerator for 30 minutes.

*In a medium skillet, heat 1 tablespoon oil over medium-high heat. Add bell pepper, green onions, and water chestnuts; cook, stirring occasionally, for 3 minutes. Add shrimp and marinade and cook 3 minutes, or until shrimp are pink.

*Divide lettuce into leaves. Spoon about 1/4 cup mixture down center of 1 lettuce leaf. Fold bottom edge and sides up and over filling. Repeat with remaining lettuce leaves and shrimp filling...

Comment #26


This question was taken from a support group/message board and re-posted here so others can learn from it.

 

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