Simplified September Week 3: Shrimp

Simplified September Week 3: Shrimp

Week 3 of Simplified September is based on Shrimp! In this breakdown, we use shrimp with the same seasoning across all recipes (since we are trying to keep it SIMPLE and reduce the cooking frequency), but if you want to mix up the seasoning between these recipes or replace with a totally different combination of flavors, go for it!

Start by Preparing the shrimp as follows:

Ingredients:

950 grams large shrimp, shells removed and deveined (you can make more if you want, just increase your seasoning proportionally also.)

2 tbsp olive oil

2  tsp cumin

1  tsp chili powder

1  tsp smoked paprika

1 clove garlic crushed

1  tsp salt

1  tsp pepper

Instructions:

1. Place the shrimp in a bowl along with 1 tbsp olive oil and all of the spices and toss with your hands to ensure they are well coated. Set aside to marinate for a few minutes. 

2. Heat 1 tbsp olive oil in a skillet on high heat and then add in the shrimp. Cook them for 3-4 minutes per side until pink. 

Here are 3 simple ways to combine the shrimp into delicious, template compliant meals.  As with any recipe, you can tweak the proportions of the ingredients to make it work for you.  Use our handy recipe tracker to help you out with this! If you are looking for a non-meat/fish/seafood way to incorporate template-compliant recipes, swap the protein choices for tofu!  Just remember you will need to make some adjustments for carb and fat servings in the tofu which are not in the meat/shrimp/seafood options.

1. Shrimp Fried Rice

Ingredients:

• 365 grams of the cooked shrimp

• 4  large eggs whisked

• 4 cups rice (sub cauliflower rice if you prefer, but you will need to add in extra carbs in your meal)

• 1 cup green onions

• 1 cup diced carrots (sub frozen peas and carrots)

• 1 cup peas

• 2 garlic cloves minced

• 1 small chunk of ginger minced

• 1/4 cup coconut aminos

• 2 tablespoon sesame oil

• 1-2 tsp rice vinegar

• 1/4 red pepper flakes

• Dash of salt for shrimp 

Instructions:

1. Dice carrots into small chunks. Then finely chop or mince garlic and ginger. Take shrimp and cut into small chunks.

2. In a large pan heat a little coconut oil on medium-high heat. While the oil melts, whisk 4 eggs in a bowl and add eggs to pan. Scramble eggs until fully cooked and then remove from pan. Let cool slightly then roughly chop into small pieces.

3. Return pan and add 1 TBSP of sesame oil to the pan. Then add green onion and cook 1-2 minutes. Then add minced garlic and ginger, stir frequently.

4. Add shrimp and veggies to pan, stir consistently until veggies are soft.

5. Add cooked rice, remaining 1 tablespoon sesame oil, coconut aminos, red pepper flakes, and rice vinegar. Mix well and add scrambled eggs.

6. Serve in a large bowl because bowls are life! Top with fresh green onion, hot sauce, and sesame seeds or cashews!

Whole recipe serving breakdown:

This is a super simple recipe to tweak and mix up the serving sizes. You can add more or less based off the number of meals and servings for your templates!

15 Servings Protein

8 Servings Carb 

4 Servings Fat 

1.33 Servings Veggies  

1. Shrimp Tacos

Ingredients:

360 grams cooked & seasoned shrimp

Coleslaw & Cilantro Lime Sauce

• 1/4 cup chopped scallions

• 3 cups shredded purple or green cabbage

• 1/2 cup mayonnaise (See below for recipe)

• 1/3 cup chopped cilantro

• 2 cloves garlic

• 2 tbsp lime juice

• 1/3 cup chopped scallions

• pinch salt

Avocado Tomato Salsa

• 2 medium tomatoes diced

• 1 avocado diced

• 1 jalapeno finely chopped

• 1/4 cup cilantro roughly chopped

• 1 tbsp lime juice

• 1/2 tsp salt

Tortillas, rice or any carb of your choice! 

Instructions:

*You may wish to warm the shrimp in a pan prior to pulling everything together if you have cooked the shrimp separately on a different day/for a different meal.

1. To make the coleslaw in a bowl combine the shredded cabbage and 1/4 cup chopped scallions. In a food processor combine the mayonnaise, cilantro, garlic, lime juice, salt and 1/3 cup chopped scallions and blend until smooth. Pour approximately half of the sauce over the coleslaw and toss until its well coated. Set aside.

2. In a bowl combine all of the ingredients for the salsa and stir until well mixed.

3. To assemble fill each tortilla with the coleslaw, avocado salsa and shrimp and then drizzle with the extra cilantro lime sauce. Serve with wedges of lime and sliced jalapeños.

MAYO RECIPE

Preparation instructions:

1. Break egg and add lemon juice into your immersion blender container.  Leave to sit at room temperature for 30 minutes to 2 hours.

2. Add 1/4 cup of oil to container.  Blend until ingredients are combined.

3. Pour the remaining 1 cup of oil extremely slowly...the smallest drizzle at a time while blending together.  This may take 2 to 3 minutes. You will eventually see the consistency of the mixture becomes more mayonnaise like (if it doesn't, you may have added the oil too quickly.)

Whole recipe serving breakdown:

16 Servings Protein

Servings Carb - depends on the carb source you choose!

4 Servings Fat 

4-5 Servings Veggies  

3. Shrimp And Avocado Salad

Inspired by “Simply Sissom”

Ingredients:

• 450 grams cooked shrimp

• 1 medium tomato, diced

• 1 medium hass avocado, diced (about 150 grams)

• 1 jalapeno, seeds removed, diced fine

• 1/4 cup chopped red onion

• 2 limes, juice of

• 1 tsp olive oil

• 1/4 tsp kosher salt, black pepper to taste

• 1 tbsp chopped cilantro

Instructions:

1. In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.

2. In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.

3. Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Whole recipe serving breakdown:

16 Servings Protein

0 Servings Carb 

1.5 Servings Fat 

2 Servings Veggies