Category: Seafood

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Healthy Shrimp And Bacon-Wrapped Broccolini

shrimp and asparagus

Perfect for a party appetizer, side dish, or as a pre-meal snack to impress, our shrimp with turkey bacon wrapped broccolini is a crowd pleaser no matter the crowd you’re trying to please. Who doesn’t love bacon? Psychopaths that’s who. (Sorry vegans, we will let you slide.)

Ease of Making: Easy

In this recipe, we use turkey bacon because it’s a healthier version of the bacon we really want but still gives us the satisfaction of crispy roasted meat dripping in flavor. Turkey bacon is a pretty popular option for those looking to lower their fat and caloric intake because it has 35% less saturated fats and 25% fewer calories. 

How to Make Healthy Shrimp and Bacon Wrapped Broccolini

Coupled with the turkey bacon, broccolini and shrimp round out the dish providing more nutrients, vitamins and protein. You can use either fresh, frozen or pre-cooked shrimp when assembling these “broccolinis in a blanket.” 

 How to Cook Healthy Shrimp and Bacon Wrapped Broccolini

Start by preheating your oven to 400℉. Next, wrap one piece of bacon around a couple broccolini stems and lay it on the baking sheet. Try to make sure that the bacon ends are under the broccolini when you place it down, to prevent it from coming unraveled. 

Arrange your fresh or frozen shrimp around the broccolini on the sheet pan and drizzle the entire pan with olive oil and season with garlic powder, salt and red pepper flakes. Bake in the oven for 15-20 minutes and you’re done!

Meal Prep Tips for Shrimp and Bacon Wrapped Broccolini

Pop these babies in the air fryer or broil in the oven to reheat, so the bacon becomes crispy and delicious all over again. 

shrimp and asparagus

Shrimp with Turkey Bacon Wrapped Broccolini

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Prep Time 5 minutes
Cook Time 20 minutes
Course Appetizer, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • sheet pan
  • oven

Ingredients
  

  • 12 oz shrimp (peeled and deveined)
  • 10 oz broccolini
  • 4 slices turkey bacon
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/4 tsp red pepper flakes

Instructions
 

  • Pre-heat oven to 400F
  • Wrap one piece of turkey bacon around 2-3 broccolini stems and lay it on the sheet pan
  • Then place the shrimp around the broccolini
  • Drizzle the broccolini with olive oil
  • Season all ingredients with garlic powder, salt, and red pepper flakes
  • Bake in the oven for 15-20 minutes

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Salmon Pesto Pasta

Salmon Pasta
Salmon Pasta

Salmon Pesto Pasta

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Prep Time 5 minutes
Cook Time 25 minutes
Course dinner, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • blender
  • sheet pan
  • oven
  • boiling pot
  • spatula

Ingredients
  

  • 1.5 cups dry pasta (rotini)

Salmon and seasonings

  • 12 oz salmon
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 tbsp olive oil

Arugula pesto

  • 2 cups fresh arugula
  • 1/2 cup olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp garlic powder
  • 1/4 tsp salt

Instructions
 

  • Pre-heat oven to 400F
  • First, boil the pasta according to the package instructions
  • Meanwhile, season the salmon with garlic powder, salt, and coat with olive oil
  • Next, place the salmon in the oven and bake it for 10-15 minutes

Arugala pesto

  • Meanwhile, place the arugula, olive oil, garlic powder, and salt in a blender. Blend until smooth. Season with salt to preferred taste
  • After the pasta cooks, drain and add it to a mixing bowl and add the pesto (add the amount of pesto to your preferred taste)
  • Remove the cooked salmon from the oven. Using two forks, shred the salmon.
  • Place the salmon on top of the pasta and enjoy!

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Shrimp and Sausage Boil

shrimp and sausage
shrimp and sausage

Shrimp and Sausage Boil

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Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • sheet pan
  • oven

Ingredients
  

  • 12 oz shrimp (peeled)
  • 1 each pre-cooked sausage links (3 oz each)
  • 1 medium zucchini (sliced)
  • 1 medium yellow squash (sliced)
  • 2 tbsp green onions (chopped)
  • 1/4 tsp garlic powder
  • 1 /4 tsp onion powder
  • 1/4 tsp paprika
  • 1/8 tsp dried oregano
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 tbsp olive oil or melted butter

Instructions
 

  • Pre-heat oven to 425F
  • Add all ingredients on the sheet pan.
  • Season with garlic powder, onion powder, paprika, dried oregano, salt, and pepper. Drizzle olive oil on top and mix ingredients well.
  • Place in oven for 10-15 minutes until the shrimp is cooked and opaque.
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Shrimp and Sausage Jambalaya with Cauliflower Rice

sausage jambalaya
sausage jambalaya

Shrimp and Sausage Jambalaya with Cauliflower Rice

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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American, Cajun
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan

Ingredients
  

  • 2 each andouille sausage links (3 oz each)
  • 8 oz shrimp (peeled and deveined)
  • 1/4 cups red onions (diced)
  • 1/4 cups celery (diced)
  • 1 each green bell pepper (diced)
  • 2 tbsp green onions (chopped)
  • 1 cup crushed tomatoes
  • 2 cups cauliflower rice
  • 1/4 tsp paprika
  • 1/8 tsp oregano
  • 1/4 tsp garlic powder
  • 1/4 tsp thyme
  • 1/4 tsp cayenne
  • 1 each bay leaves
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 tbsp olive oil

Instructions
 

  • Slice sausage into coins
  • Heat the oil in a soup pot over medium-high heat. Add in the red onions, bell pepper, and celery. Saute for 3 to 5 minutes.
  • Add the sliced sausage. Cook for 3 to 5 minutes until the sausage heats through
  • Then, mix in the crushed tomatoes, spices, and bay leaves and stir well. Add the cauliflower rice and cook for 5 minutes to 7 minutes.
  • At the end, add the shrimp and cook through for about 3 to 4 minutes until it turns opaque. Season with salt to preferred taste and garnish with green onions.
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Seafood Salad

seafood salad
seafood salad

Seafood Salad

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Prep Time 5 minutes
Cook Time 10 minutes
Course Appetizer, lunch
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • mixing bowl

Ingredients
  

  • 8 oz imitation crab (chunks)
  • 8 oz pre-cooked frozen shrimp
  • 2 stalks celery (diced)
  • 1/4 cup red onions (diced)
  • 1 tbsp green onions (chopped)
  • 1 each lemon
  • 2 tbsp mayonnaise
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions
 

  • Defrost the shrimp according to package instructions
  • In a mixing bowl, add the imitation crab and shrimp
  • Pour in the mayonnaise. Squeeze in lemon juice
  • Add the seasonings, celery, red onion, and green onions
  • Mix all ingredients well
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Cocktail Shrimp Ceviche Salad

cocktail shrimp
cocktail shrimp

Cocktail Shrimp Ceviche Salad

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Prep Time 5 minutes
Cook Time 10 minutes
Course Appetizer, lunch
Cuisine American, Latin
Servings 2

Equipment

  • knife
  • cutting board
  • mixing bowl

Ingredients
  

  • 12 oz pre-cooked frozen shrimp (defrosted)
  • 1/4 cup red onion (diced)
  • 1 each roma tomato (diced)
  • 1/4 cup cilantro (chopped)
  • 1 each lime (sliced)
  • 4 cups spring mix
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper

Instructions
 

  • Defrost frozen shrimp according to the packaged instructions
  • Place the shrimp in a mixing bowl
  • Stir in the following ingredients: red onion, tomato, cilantro, lime juice
  • Mix well and season to taste with salt and pepper
  • Optional: Serve on top of spring mix or in a lettuce wrap
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Asian Salmon Salad

asian salmon salad

Asian salmon salad is a take on tuna salad over a bed of fresh greens topped with corn, edamame, and cherry tomatoes with sesame ginger vinaigrette drizzled over top. This super simple no cook meal prep recipe is a favorite for lunches. The fresh vegetables balance out the salmon, mayonnaise, and red onion which packs a flavorful punch that is sure to be unique in your meal routine. This is a perfect summer time meal that can be eaten chilled or at room temp and takes no time to prepare when meal prepping or at lunch when you’re eating.

This is a perfect recipe for anyone that loves tuna or chicken salad and is looking for a new twist on it. The salty, buttery flavor of the salmon pairs perfectly with the sesame ginger vinaigrette for a light meal that fills you up quickly. It’s also a great source of protein and a way to sneak greens into your meals if you’re not a fan of the flavor of green vegetables.

asian salmon salad

Asian Salmon Salad

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Prep Time 5 minutes
Cook Time 10 minutes
Course lunch, Main Course, Salad
Cuisine Asian
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • mixing bowl

Ingredients
  

  • 6 oz packaged pre-cooked salmon
  • 2 tbsp mayonnaise
  • 1/4 cup diced red onion
  • 1/4 cup chopped green onions
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1 each lime
  • 1 cup corn (frozen or canned)
  • 1 cup edamame beans
  • 1/2 cup cherry tomatoes
  • 4 cups spring mix salad
  • 1 oz nori seaweed
  • 4 tbsp sesame ginger vinaigrette

Instructions
 

  • Dice the red onion, chop the green onion, slice the lime, defrost corn if frozen
  • Remove the salmon from the package and place it in the mixing bowl
  • Stir in the following ingredients: mayo, red onion, green onion, and lime juice
  • Mix well and season to taste with salt and pepper
  • Add the salmon salad on top of the spring mix salad. Top off the salad with corn, edamame, cherry tomatoes, and nori seaweed
  • Drizzle the salad with a sesame ginger vinaigrette
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Tilapia with Mango Salsa

tilapia and mango
tilapia and mango

Tilapia with Mango Salsa

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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • saute pan
  • spatula

Ingredients
  

  • 12 oz tilapia
  • 1 each mangos (diced)
  • 1/4 each red onions (diced)
  • 1/4 cup cilantro (chopped)
  • 1/4 cup cherry tomatoes (sliced)
  • 1 each lime
  • 1 tbsp olive oil
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp pepper

Instructions
 

  • Season the tilapia with paprika, garlic powder, salt, and pepper
  • In a saute pan add olive oil on medium-high heat and pan-fry the tilapia on each side for 5 to 7 minutes until golden brown.
  • In a bowl, mix together the red onion, cherry tomatoes, mango, and cilantro
  • Remove the tilapia from the pan and top it off with the mango salsa
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Citrus Baked Salmon with Sautéed Spinach

citrus salmon and spinach
citrus salmon and spinach

Citrus Baked Salmon with Sautéed Spinach

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Prep Time 5 minutes
Cook Time 17 minutes
Course dinner, Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 lb salmon
  • 1/4 tsp paprika
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil

Spinach

  • 8 cups baby spinach
  • 1 cup cherry tomatoes (sliced)
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 tsp olive oil

Mandarin Orange Sauce

  • 1 cup mandarin oranges (drained)
  • 2 tbsp coco aminos (or soy sauce)

Instructions
 

Salmon

  • Preheat your oven to 400F
  • Season the salmon with paprika, garlic powder, onion powder, and salt and pepper covering the whole surface area of the salmon
  • Place the salmon on a sheet pan. Drizzle it with half of the olive oil and place it in the oven for 12-15 minutes until it cooks through

Spinach

  • While the salmon is cooking, add oil to a saute pan on medium-high heat and saute the spinach until wilted. Season with garlic powder and salt and pepper
  • Once the spinach softens, add the cherry tomatoes
  • Remove from the pan and set aside in a serving dish

Mandarin Orange Sauce

  • Add more oil to the pan and add the mandarin oranges to the saute pan on medium heat and cook until the juices thicken (about 3 to 5 minutes). Season with garlic powder, paprika, and coco aminos. Add salt and pepper to preferred taste
  • When the salmon is finished cooking remove it from the oven and place on a serving dish. Serve with the sauteed spinach and top it off withT the mandarin orange sauce
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Smoked Salmon and Fruit Salad

Smoked Salmon and Fruit Salad

Smoked salmon with fruit salad sounds like an unlikely pairing however if you haven’t tried it you will be amazed. The smoky, salty salmon mixes perfectly with the medley of fruit. The fruit brings out the flavor of the salmon and the salmon highlights the sweetness of the fruits. This fruit salad is filled rich with Omega-3 fatty acids, high in protein and has a abundance of antioxidants.

This smoked salmon salad is a refreshing and low calorie meal that can be prepped simply by cutting fruits and slicing salmon. Zero cooking makes this an attractive option for anyone less than cooking inclined or meal prepping for a day without access to a stove.

Smoked Salmon and Fruit Salad

Smoked Salmon and Fruit Salad

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Prep Time 5 minutes
Cook Time 10 minutes
Course lunch
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • mixing bowl

Ingredients
  

  • 1 package (4 ounces) smoked salmon
  • 1 each avocado (diced)
  • 1/2 cup strawberries (sliced)
  • 1/2 cup blueberries
  • 1/2 cup cherry toatoes (sliced)
  • 4 cups salad mix
  • 4 tbsp choice of vinaigrette dressing
  • salt and pepper (as needed)

Instructions
 

  • In a bowl place the salad mix at the bottom
  • Add the red onions, cherry tomatoes, and diced avocado, strawberries, and blueberries, and smoked salmon
  • Drizzle the salad on top with your favorite vinaigrette dressing