Easy Shrimp Ceviche: 330 calorie summer recipe

Shrimp is one of our favorite proteins to create meals with. They are low in calorie for me while being high in protein for Preston; it is a win-win when it comes to cooking together! While wandering the store we were reminiscing about our time in Mexico, and felt inspired to make ceviche! 

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Traditional ceviche is prepared with fresh, raw seafood products. We have opted to cook the shrimp and serve it over pico and cabbage. This is a super simple take on a delicious and healthy dish, perfect for the summer!

Ingredient Amount Calories
Shrimp 5 oz 143
Tomato 1 Cup 64
Onion 1/5 Cup 23
Jalapeno Pepper 1/4 Cup 7
Anaheim Pepper 1/5 Cup 15
Cole Slaw Mix 1 1/2 Cups 20
    272

The steps for this dish are fairly simple: cook, chop, eat!

Cook the shrimp

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Purchase shrimp that is as fresh as possible. Living in Colorado, that can be difficult– but we have found frozen shrimp simply doesn’t taste as good. Check the deli of your local supermarket for any sale seafood to get a discount. Often towards the end of the day they mark down any product that is not sold; it is similar to day-old bagels in the bakery.

We chose to cook the shrimp with the shell still on. This prevents overcooking and preserves some of the shrimp flavor. I read a study that found the chemical called chitosan in the shells might be useful in the fight against obesity and high cholesterol. The rats that were fed a dietary supplement comprised of chitosan experienced a reduction in the “bad” fats while the “good” fats in their body composition increased. This was a preliminary study, but eating the shells will save you time and might be a healthy habit. 

Chop your veggies

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Dice the tomato, peppers, and onion for the base of the ceviche. Combine the ingredients in a large bowl and squirt with lemon and lime juice. The juice helps keep the veggies fresh while giving the dish a tropical island feel.

Serve on a bed of cole slaw mix

Cabbage adds an additional crunch and bulk to the meal. Buy a bag of pre-shredded mix to save time and energy. Top with your shrimp (either shelled or not) and sprinkle with cilantro and salt. Now you have a light and easy meal that is perfect for the hot summer weather. You don’t need to use your oven and it is served cold to keep you cool and looking great by the pool. 

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Xoxo,

Hayley

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2 Comments Add yours

  1. rebecca says:

    do you really eat the shells?? That seems awfully fiberful!! Looks delicious however, thanks for the recipe.

    Liked by 1 person

    1. Preston peeled his, but I ate them whole. It was a bit crunchy and chewy– but I would do it again!

      Like

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