Here’s an awesome recipe I just finished making from the Metabolic Cooking Cookbooks. It was so good that I couldn’t resist sharing it with you guys.
For those of you who haven’t added shrimp to your healthy meal plan, let me just say that eating shrimp can be quite beneficial.
It’s low in fat, low calorie, and high in protein.
A 4 ounce serving contains roughly 25 grams of protein (115 calories) and less than a gram of fat.
Shrimp is also an excellent source of selenium (a cancer fighter) as well as vitamin B3, vitamin B12, vitamin D, zinc, phosphorus, copper, magnesium, and iron.
If you’re worried about the cholesterol content in shrimp, don’t be.
Research suggests that shrimp consumption does not increase your overall cholesterol levels…but that it can slightly elevate the LDL (bad cholesterol) and increase the HDL (good cholesterol). I typically eat shrimp about once or twice per month.
Healthy Coconut Garlic Shrimp (with roasted tomatoes):
8oz shrimp, shelled and de-veined (I used pre-cooked shrimp)
1 tablespoon coconut oil
2 tablespoons coconut meat, shredded
2 cloves garlic, minced
2 shallots, minced
1 tablespoon lemon juice
1 tablespoon fresh dill, finely chopped
1. Heat coconut oil in a skillet over medium-high heat.
2. Add garlic and shallots and saute for 2 minutes without browning.
3. Add shrimp and cook shrimp for 3 minutes.
4. Add lemon juice, shredded coconut and dill.
5. Stir well for about a minute before serving.
Per Serving (makes 2 servings):
And here is how I made the Roasted Tomatoes:
1 tomato, sliced
1 clove garlic, minced
1 teaspoon basil
1. Coat a baking sheet with a light coat of cooking spray.
2. Lay tomato slices on baking sheet.
3. Sprinkle basil and garlic over tomato slices.
4. Roast at 400F for about 5 minutes.
For hundreds of more awesome recipes just like this one check out www.MetabolicCookingRecipes.com