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Lose weight by eating shrimp

  • Written by News Company

Shrimp is one of the foods that provides people with an amazing quantity of protein. One gram of shrimp has 25% protein. This is awesome news for anybody who is looking to lose weight. It is shrimp that you should look to when you’re looking to include protein-rich foods in your diet so that you can lose weight. Protein-rich foods will boost your metabolism and help with burning calories. They provide you with feelings of fullness so that soon after eating you won’t be looking for something to snack on and will help you to maintain muscle mass.

Shrimp also gives your body selenium which is an antioxidant mineral that is important to keep your thyroid functioning properly. Selenium is also a mineral that supports the production of collagen so that your skin will be smooth and glowing. Shrimp is also a source of vitamin B12 with a single serving providing you with nearly 80% of your daily value of this vitamin. Vitamin B 12 help to keep your brain and nervous systems functioning properly and also helps your body metabolize fats and proteins.

The best things about shrimp are that they are nutritional, delicious, and quick to prepare. In this fast paced world it is often difficult to lose weight but with quick dinners that include shrimp it becomes easier. Shrimp is the comfort food that can get your body back in line and on the way to a much healthier lifestyle.

A healthy and nutritional snack you can make is Shrimp Tempura Roll. Take sushi rice and rinse it under cold water. Add the rice and two cups of water to a medium saucepan and put it over high heat. Bring to a boil uncovered. When it starts to boil lower the heat and cover the saucepan. After 15 minutes remove the saucepan from heat and let it stand, covered for 10 minutes.

In a small bowl combine the rice vinegar, sugar, and salt and heat in the microwave for 20 – 30 seconds. Place the rice in a large bowl and add the vinegar mixture. Fold together until completely combined and let the rice cool to room temperature.

Dampen your finger and place a sheet of nori on a flat surface and press about 1/3 to ½ cup of rice on the nori, spreading all the way to the edges. Place a piece of plastic wrap over the rice covered nori and invert on top of a sushi rolling mat so that the seaweed side is up.

Place two shrimp, 2 strips of cucumber and 2 slices of avocado along one side of the nori. Pick up the edge of the rolling mat that is closest to the shrimp mixture and tightly roll up the sushi. Press about 2 teaspoons of sesame seeds into the rice on the sushi roll. Take a sharp knife and slice the sushi and serve immediately.

A delicious meal you can make for dinner is Szechuan Shrimp.

Make a shrimp marinade by combining light soy sauce, dark soy sauce, finely ground, Szechuan peppercorns, Shaoxing wine or sherry, and cornstarch. Place shrimp in marinade and mix well.

Prepare in advance:

In a saucepan heat hot chili oil and pour it over dry chili flakes in a small glass bowl. Let it cool and strain into a separate bowl.

Over high heat pour one tablespoon of oil into a wok. Add the shrimp with the marinade and stir-fry until the shrimp starts turning pink about 2 – 3 minutes. Transfer shrimp to a bowl. In the same wok, heat another tablespoon of oil and add ginger, garlic, shallots, and one teaspoon of chili oil. Sauté about 30 seconds then add broccoli, bell peppers, and the stir fry sauce. Stir fry for about 3 – 5 minutes until the broccoli is cooked. Add the scallions, sesame oil, and the shrimp and sauté for another minute making sure to mix the ingredients together well.

Serve hot as is or with a bowl of jasmine rice.

If you’re following a Keto lifestyle make some delicious Keto Shrimp.

Cut summer squash into noodles with a spiralizer tool. Lay the squash on paper towels and sprinkle with salt and wait 15 – 30 minutes. Dab the excess water with dry paper towels.

Place a frying pan over medium heat and melt butter. Add chicken broth, lemon juice or wine, and red chili flakes. Bring to a light boil and add the shrimp. Simmer until the shrimp begins to turn pink and reduce heat to low. Season with salt and pepper to taste. Add the summer squash noodles and parsley to the pan and combine with the shrimp and sauce. Serve immediately.

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