Signup to receive email updates
Recent Posts
Categories
Blog Archives
- April 2018 (2)
- March 2018 (5)
- February 2018 (4)
- January 2018 (3)
- December 2017 (4)
- November 2017 (3)
- October 2017 (3)
- September 2017 (4)
- August 2017 (5)
- July 2017 (4)
- June 2017 (4)
- May 2017 (4)
- April 2017 (4)
- March 2017 (5)
- February 2017 (4)
- January 2017 (4)
- December 2016 (2)
- November 2016 (5)
- October 2016 (3)
- September 2016 (2)
- August 2016 (1)
- July 2016 (4)
- June 2016 (4)
- May 2016 (5)
- April 2016 (3)
- March 2016 (4)
- February 2016 (4)
- January 2016 (5)
- December 2015 (4)
- November 2015 (2)
- October 2015 (5)
- September 2015 (4)
- August 2015 (4)
- July 2015 (5)
- June 2015 (4)
- May 2015 (5)
- April 2015 (4)
- March 2015 (3)
- February 2015 (4)
- January 2015 (5)
- December 2014 (4)
- November 2014 (4)
- October 2014 (4)
- September 2014 (4)
- August 2014 (4)
- July 2014 (3)
- June 2014 (4)
- May 2014 (2)
- April 2014 (4)
- February 2014 (2)
- January 2014 (4)
- December 2013 (2)
- November 2013 (2)
- October 2013 (2)
- September 2013 (3)
- August 2013 (2)
- July 2013 (2)
- June 2013 (2)
- May 2013 (3)
- April 2013 (2)
- March 2013 (3)
- February 2013 (4)
- January 2013 (2)
- December 2012 (4)
- November 2012 (1)
- October 2012 (5)
- September 2012 (2)
- August 2012 (3)
- July 2012 (4)
- June 2012 (4)
- May 2012 (4)
- April 2012 (4)
- March 2012 (4)
- February 2012 (4)
- January 2012 (3)
- December 2011 (4)
- November 2011 (4)
- October 2011 (3)
- September 2011 (5)
- August 2011 (3)
282 Total Posts
follow our RSS feed

Monday, January 25, 2016
Shrimp: No Longer a Cholesterol Worry
There are so many good things about shrimp that it would be a shame to not include these tiny crustaceans in your diet. Shrimp are very lean with only 90 calories and 1.5 grams of fat per 3-ounce serving. They're also a good source of vitamin B-12, iron and zinc. And while shrimp have gotten a bad rap for their cholesterol content (a 3-ounce serving has 179 milligrams of cholesterol), researchers have found that moderate consumption does not have a detrimental effect on blood cholesterol levels since shrimp are low in fat and saturated fat.
There are so many ways to enjoy shrimp: shrimp gumbo, shrimp scampi, shrimp cocktail, shrimp creole, grilled shrimp, battered and fried shrimp, coconut shrimp, etc. The best part about shrimp is its ease of preparation… as long as you buy it already peeled and deveined! Raw shrimp only take one to three minutes to cook and precooked shrimp only need to be reheated. The big shrimp mistake is overcooking them, causing them to be rubbery. Raw shrimp start off gray and translucent and are cooked when their flesh are opaque with a slight pink color with red tails.
You may buy shrimp raw or precooked, frozen or fresh (although those fresh shrimp at the meat counter have already been frozen), and tails on or tails off. They also can come in a variety of sizes, such as medium or jumbo. Raw fresh shrimp should be stored in the refrigerator and eaten within one to two days. Fresh shrimp is best if it's not refrozen, but if it must be, consume it within three to six months. When buying shrimp already frozen, keep it no longer than one year for best quality.
Baked Coconut Shrimp Printable PDF
1 lb. large raw shrimp, peeled and deveined
1 large egg
2 Tablespoons whole wheat flour
½ cup shredded sweetened coconut
½ cup panko crumbs
Preheat oven to 425ᵒF. Spray baking pan with non-stick spray. Whisk egg in a small bowl. Place flour in a separate small bowl. Combine coconut and panko crumbs in a third small bowl. Dip shrimp in flour, shaking off excess, then egg, then coconut mixture. Lay shrimp on baking pan. Spray tops of shrimp with cooking spray. Bake for 10 minutes. Turn shrimp over and bake for another 6-7 minutes until cooked through.
Yield: 6 servings
Nutritional analysis per serving: 140 calories, 4.5 grams fat, 470 milligrams sodium, 11 grams carbohydrate, 1 gram fiber, 13 grams protein