SHRIMP BOATS RECIPES

AVOCADO-SHRIMP SALAD RECIPE | ALLRECIPES

Avocado-Shrimp Salad Recipe | Allrecipes image

Shrimp, avocado, tomato and sweet onions with fresh squeezed lime juice, nice on a hot day

Provided by RCRENFRO

Categories Shrimp Salad

Total Time 25 minutes

Prep Time 25 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 avocados - peeled, pitted, and cubed
2 tomatoes, diced
1 small sweet onion, chopped
1 pound cooked salad shrimp
1 pinch salt and pepper to taste
2 tablespoons lime juice

Steps:

Stir together avocadoes, tomatoes, onion, and shrimp in a large bowl. Season to taste with salt and pepper. Stir in lime juice. Serve cold.

Nutrition Facts : Calories 319.2 calories, CarbohydrateContent 14.9 g, CholesterolContent 196.4 mg, FatContent 17.1 g, FiberContent 7.9 g, ProteinContent 29.1 g, SaturatedFatContent 2.6 g, SodiumContent 203.4 mg, SugarContent 3.5 g

SPAGHETTI SQUASH SHRIMP SCAMPI RECIPE | COOKING LIGHT

Spaghetti Squash Shrimp Scampi Recipe | Cooking Light image

Spaghetti squash is a favorite ingredient for those seeking a lower-carb, gluten-free alternative to pasta. If you’ve cooked it before, you’ve likely cut it in half lengthwise to form two “boats.” And while that method works just fine, it disregards the way the strands grow inside the squash—in circles around the width of the squash. When you cut the squash lengthwise, you cut each strand in half, which makes for shorter, and often soggy, “spaghetti.” Try this instead: Cut the squash into rings to preserve the length of the strands. See our step-by-step guide below.

Provided by Cooking Light

Total Time 60 minutes

Yield Serves 2 (serving size: about 2 cups)

Number Of Ingredients 9

Ingredients

1 (2.5-lb.) spaghetti squash
Cooking spray
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
1/4 teaspoon crushed red pepper
3 garlic cloves, minced
8 ounces large raw shrimp, peeled and deveined
5 ounces fresh baby spinach
3/8 teaspoon kosher salt

Steps:

Preheat oven to 375°F. Trim off squash ends. Cut remaining squash into 1 1/2-inch rings; scoop out and discard seeds and membranes. Arrange rings on a foil-lined baking sheet coated with cooking spray. Coat rings with cooking spray. Bake at 375°F for 45 minutes or until just tender. Cool slightly. Cut through each ring and open slightly to reach strands; carefully scrape out spaghetti-like squash strands. Heat butter and oil in a medium skillet over medium-high. Add pepper and garlic; cook 30 seconds, stirring constantly. Add shrimp; sauté 2 minutes or until almost done. Add spinach, tossing until spinach wilts. Add squash strands; sprinkle with salt. Toss gently to combine.

Nutrition Facts : Calories 349, CarbohydrateContent 24 g, FatContent 21 g, FiberContent 6 g, ProteinContent 20 g, SaturatedFatContent 7 g, SodiumContent 638 mg, SugarContent 8 g

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