If cooking with shrimp is simple, then choosing precooked shrimp cuts the prep time down even more. Reheating precooked shrimp only takes a few minutes or you can eat it raw, making it a great meal option for busy evenings. Shrimp is low in fat and high in protein. According to Livestrong Daily Plate, a 3 oz. serving of shrimp yields 60 calories, 0 g of fat and 13 g of protein. Shrimp are high in cholesterol though, with one serving racking up 35 percent of your daily recommended allowance for cholesterol.
Easy Shrimp Cocktail
Thaw frozen precooked shrimp overnight in the refrigerator.
Remove any remaining shells or tails from the precooked shrimp.
Arrange shrimp on a platter or around a goblet.
Mix up cocktail dipping sauce for the shrimp. Add 1 to 2 tbsp. of horseradish to one cup of ketchup. Add more horseradish sauce to the cocktail sauce if it is not as spicy as you would like it to be.
Serve shrimp cocktail with lemon wedges.
Saute garlic in the olive oil using a non-stick frying pan over medium heat for one to three minutes.
Add lemon juice, salt, pepper and additional seasoning if desired, such as paprika, cayenne pepper, basil, oregano or parsley.
Toss the shrimp into the frying pan and fry for three minutes. The shrimp is already cooked and only needs to be reheated.
Serve as-is or as a topping for rice or pasta. Additionally, skip step three and pour the sauce over cold shrimp. Serve as a cold appetizer.
Saute garlic in 3 tbsp.of butter.
Add minced garlic, lemon juice and white wine. Also add a pinch of salt and pepper.
Fry the shrimp in the mixture for three minutes.
Serve shrimp scampi over a bed of angel-hair pasta or linguine. Shave Parmesan cheese over the dish and serve warm.
Things You'll Need
Non-stick frying pan
1 lb. of shrimp
2 tbsp. olive oil
3 tsp. minced garlic
1/4 cup lemon juice
1/4 cup white wine (optional)
Salt and pepper
Parmesan cheese (optional)
Rice or pasta
Try adding precooked shrimp to stir-fries, cold salads and noodle dishes.
Eating raw or undercooked seafood increases your risk of developing a food borne illness.