Shrimp is praised by the most popular diets, including Atkins, South Beach, and Weight Watchers. It's a good source of protein and has a low calorie count. Furthermore, premium-quality Wild American shrimp, caught in their natural habitats in the South Atlantic and Gulf of Mexico, is ideal for health-conscious consumers who want to know where their food originates from.
“Wild American shrimp is low in fat and high in polyunsaturated fats and heart-healthy omega-3 fatty acids, which help lower cholesterol and lower the risk of heart disease,” said Carol Guber, a nutritionist and expert on food, nutrition, and healthy living. “Wild American shrimp is a fantastic option if you're attempting to lose weight by eating more healthy protein.”
The certification symbol for wild American shrimp ensures that it was caught in the wild and meets specified quality standards. Guber advises customers to inquire for Wild American shrimp wherever they shop and eat.
“Consumers have a choice, but many are unaware that most shrimp marketed in the United States is imported from overseas and farm-raised, rather than harvested in the Gulf of Mexico or the South Atlantic,” she said.
Look for sparkling shells and meat that is firm against the shell when purchasing shrimp. It should have a fresh, salty scent that does not smell ammonia-like or fishy.
Add little or no butter, oil, or shortening to healthy recipes. The dish that follows is ideal for light dinners.
CEVICHE WITH WILD AMERICAN SHRIMP, WATERMELON, AND SPICY PICO (Serves 4 to 6 people)
2 cups freshly squeezed lime juice
1 1/2 cups (16-20 count) cleaned and deveined wild American shrimp, chopped into 1/2-inch thick pieces
1 cup tiny diced Roma tomatoes, seeded
1 minced serrano pepper
1/4 cup red onion, tiny diced
1 tablespoon cilantro, washed, stemmed, and chopped
to taste kosher salt, freshly ground black pepper
1 1/2 cups watermelon, peeled and cut into 1/2-inch cubes
Tortilla chips baked
garnish with lime wedges
Refrigerate 1 1/2 cups fresh lime juice in shrimp for 24 to 36 hours, or until shrimp is no longer opaque. Set aside after draining and rinsing.
2 tablespoons lime juice, Roma tomatoes, serrano pepper, red onion, cilantro, kosher salt, and black pepper for the pico sauce
Combine the shrimp, watermelon, pico de gallo, and 2 tablespoons lime juice in a mixing bowl. Serve with chips and lime wedges on the side.
