How to Bake or Grill Shrimp
Succulent Shrimp Makes Your Mouth Water
Healthful Eating With Best Cooking Method
Shrimp is an extremely popular choice of shelled seafood of the crustacean family. Whether fried, sauteed, broiled, grilled, or baked, most people love shrimp, unless they are allergic to it or it is against their religion to consume it.
Depending on method of preparation, shrimp is either really bad for you or really good for you. Frequent consumption of fried shrimp or shrimp drenched in melted butter, heavy creams, and sauces high in sodium can take away from the nutritional value and benefits.
Shrimp also has a higher level of cholesterol than other seafood. For those who are watching their cholesterol levels, eating too much shrimp is also not a good idea.
Cooking method is key to preparing and eating a healthier shrimp meal. To ensure eating of a healthy seafood meal that includes shrimp, cooking method has to be taken into consideration.
This recipe uses spices and other ingredients that are known to promote good health. This special combination includes turmeric, cayenne, ginger, garlic and olive oil. Choice of ingredients coupled with cooking method, ensures a healthful and tasty meal.
Shrimp is best eaten broiled, grilled, or baked, without a lot of added salts and fats.
The main nutritional benefits of shrimp, depending on preparation, are as follows:
- Low in calories
- Low in saturated fats
- No carbohydrates
- High in protein
- Excellent source of amino acids, vitamin C, vitamin B-12, omega fatty acids, iron, and selenium
This recipe has all the elements of a healthy seafood dinner, using the bake/broil cooking method.
In addition to the ingredients, you will need:
- 2 medium size bowls (one for thawing and one for seasoning)
- one covered dish to marinate shrimp
- one small baking sheet or shallow baking pan
- 3 metal skewers
Ingredients for Savory Seasoning Blend
- 8 ounces (14 to 16) Jumbo deveined shrimp, easy-peel, raw frozen or fresh
- 2 teaspoon Garlic powder
- 1 Tablespoon Spike Salt-Free Seasoning
- 1/4 teaspoon Ginger powder
- 1/4 teaspoon Turmeric
- 1/4 teaspoon Italian herbs seasoning
- 1/4 teaspoon Goya Sazon (without annatto)
- Cayenne pepper (pinch)
- 2 Tablespoon Olive Oil
- 1 Tablespoon Red wine vinegar
Peeling MethodClick thumbnail to view full-size
Thawed, Peeled and Cleaned
5-Step Easy Recipe
- Place frozen shrimp in a bowl of cold water to thaw in the refrigerator earlier in the day or overnight. Discard water after thawing (or if using fresh shrimp), peel, and replace in bowl. Leave tails on shrimp as shown.
- Rinse well with cold water and lemon juice. Make sure to use cold water when thawing, peeling and rinsing raw shrimp. Hot water will begin to cook shrimp by turning it pink immediately.
- Put shrimp in a clean bowl and add dry seasonings, one at a time, tossing each time to evenly distribute. Add olive oil and red wine vinegar. Stir to create marinade. Refrigerate for at least 30 minutes.
- Heat oven to 450 degrees. Coat pan with cooking spray. Place shrimp onto skewers as shown from tail end to top end. Place skewered shrimp onto baking pan. Use edges of baking pan to raise skewers for best results. Set aside. Prepare desired quick side dishes at this time before putting shrimp in oven as they cook very fast.
- Place shrimp into 450 degree oven (toaster oven works well). After 3 minutes, turn each skewer. After another 3 minutes, turn oven dial to broil. Broil shrimp for another 2 minutes. Serve shrimp immediately by gently removing from skewers onto plate, paired with sides. This recipe is great for the grill as well.
PreparationClick thumbnail to view full-size
A Healthier Alternative
Easy Shrimp Dinner Plate for a Healthier You
Your Favorite Way To Eat Shrimp
Which way do you prefer your shrimp?
Questions & Answers
What is an easy way to broil shrimp?
You can bake or broil with this recipe. Depending on the amount of heat you're using (electric grill or toaster oven, outdoor charcoal or gas grill), the cooking time will vary. Anywhere from 2 to 3 minutes on each side turning once, should suffice.
© 2013 Janis Leslie Evans