Healthy shrimp recipe?

What are some healthy, low calories ways to make shrimp? I don't have a grill so they'd have to be cooked in a skillet or wok or the oven.





Also, has anyone had any success in baking shrimp with panko bread crumbs? Thanks!Healthy shrimp recipe?
Here's a healthy recipe for shrimp scampi by Ellie Krieger...she's a nutrionist..I also gave you the nutrition facts..





***Shrimp Scampi with Artichokes***





2 tablespoons olive oil


4 large cloves garlic, minced (about 4 teaspoons)


2 medium shallots, thinly sliced (about 1/3 cup)


1 1/4 pounds large shrimp (about 20), peeled and deveined


1 (11-ounce) package frozen artichoke hearts, thawed, or 1 (14-ounce) can artichoke hearts, rinsed, drained, and quartered


1/3 cup dry white wine


2 tablespoons fresh lemon juice


2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish


1/2 teaspoon salt


1/4 teaspoon freshly ground black pepper





Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve.





Nutrition Information


Nutritional Analysis per Serving Calories 285


Total fat 10g Saturated fat 1.5g


Monunsaturated fat 6g Polysaturated fat 1.5g


Protein 32g Carbohydrates 14g


Fiber 5g Cholesterol 215mg


Sodium 540mg





I think if you season the panko breadcrumbs with some Old Bay seasoning, they would taste really good with the shrimp. I'll be honest and admit I haven't tried it yet, but I'm planning to soon.Healthy shrimp recipe?
An oriental surgeon visits our midwestern city to perform services a couple times annually. This is the recipe he has taught our favorite chinese restaurant which he says is the most healthy meal with shrimp.


Slice tofu into chunks and sautee until very brown (in a light olive oil or garlic wok oil). Cover and set aside. Meanwhile:


Sautee onion, carrot, bok choy in wok.


In saucepan put a cup of water and sliced green onion tops. Allow to simmer, then add cornstarch mixture to thicken. Add cleaned shrimp and simmer until shrimp are bright pink. If you use precooked shrimp, heat a few minutes in this mixture.


Pour shrimp mixture over combined wok seared vegetables and tofu, and use only enough of the thickened mixture to slightly moisten the vegetable mixture. Pour this over rice.
Healthy Coconut Shrimp





Ingredients


butter-flavored cooking spray


1/3 cup cornstarch


1/2-1 teaspoon ground red pepper


1/4 teaspoon salt


1 tablespoon honey


1 tablespoon lime juice


3 egg whites


1 cup shredded coconut flakes


1 1/2 lbs large raw shrimp, peeled and deveined,rinsed and patted dry





Directions





Preheat oven to 425 degrees.





Spray a large baking sheet with butter flavored cooking spray.





In a small bowl combine cornstarch, pepper and salt.





In a small microwave safe dish heat up honey approximately 30-45 seconds.





Add lime juice to honey and stir.





Slowly add in egg whites and continue to stir.





Place coconut in a thin layer on a pie plate or other relatively flat dish.





Take each shrimp and first dip it into cornstarch mixture then in egg white mixture and finally roll in the coconut.





Then place on the baking sheet.





Lightly spray with cooking spray and bake 10-15 minutes or until shrimp is pink and the coconut is lightly toasted.
Put shrimp on skewers (kabobs) then place on foil lined baking sheet. I use an Italian salad dressing with extra garlic added and just soak them in the dressing and either bake, or you can barbecue them like this too. Light and yummy.
you can saute them with fresh veggies and herbs and eat it over brown rice or steam/bake/boil them and put them over a salad with boiled eggs...
yes, this is a very flavorful crunchy baked shrimp recipe. you don't have to use fresh bread crumbs and toast them. i've used panko (i love panko too).....





Butterflied Baked Shrimp:


2 cups fresh bread crumbs


16 extra large shrimp, peeled and deveined, tails left on


Freshly ground black pepper


Salt


2 tablespoons chopped fresh oregano leaves


1 tablespoon chopped fresh thyme leaves


2 tablespoons chopped fresh parsley leaves


2 tablespoons chopped fresh basil leaves


1 tablespoon chopped garlic


4 ounces butter, melted


Lemon wedges, as garnish





Preheat the oven to 400 degrees F.


Spread the bread crumbs evenly on a baking sheet and toast in the oven until golden brown, about 10 minutes. Watch them carefully as they burn very quickly. Remove from the oven and cool. Raise the oven to 500 degrees F.





Butterfly the shrimp by slicing from the tail to the front on the top of the shrimp, where the vein was. Slice as deep as possible without cutting all the way through. Turn the shrimp over and make 3 small shallow slits horizontally across the shrimp, being careful not to cut all the way through. These slits will prevent the shrimp from curling during cooking. Season with salt and pepper and set aside.





Mix together the oregano, thyme, parsley, basil and garlic. Add the garlic herb mixture to the bread crumbs and mix well. Season with salt and pepper.





Brush a large oven proof skillet with some of the melted butter, coating the bottom well. Dip the shrimp in the butter, opened side down, and then dredge in the bread crumbs, pressing so they stick. Place the shrimp, bread crumb side up, in the skillet in 1 layer.





When all of the shrimp are in the pan, drizzle the top with a little more of the melted butter. Bake for about 5 minutes, or until the shrimp are just cooked through and the bread crumbs are golden brown.