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20 Healthy Shrimp Recipes You Have to Try This Summer

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20 Healthy Shrimp Recipes You Have to Try This Summer

If you eat a high-protein diet and want a break from all the chicken, then you need to check out these healthy shrimp recipes. 

When lean proteins are brought to the table, it tends to be in the form of chicken breast or fresh fish.

But, little do people know, shrimp is just as “diet-friendly” and, when prepared well, equally delicious and versatile (it goes great with bright summer flavors, too!).

So whether you’re in the mood for avocado, fresh herbs, a citrusy appetizer, or even a burgers, there’s a way to make your mouthwatering dreams come true with shrimp.

You can even mix shrimp with fruit for a unique picnic dish!

Enjoy!

Garlic Butter Shrimp with Quinoa

shrimp and quinoa recipe Picture courtesy of Pinch of Yum

 This dish is what you get from taking basic stir fry principles and applying them to garlicky, buttery shrimp. Plus quinoa.

So everybody wins, right? The chef, the healthy eater, and the kids who just want comforting flavors.

Serves 8

Ingredients

1 Tbsp. extra virgin olive oil

½ cup finely chopped onion

5 tsp. minced garlic

2 cups uncooked quinoa

1 tsp. chili powder

4 cups chicken broth (or vegetable broth)

6 Tbsp. salted butter

1 lb. raw prawns

Salt and pepper to taste

Fresh parsley (for garnish)

Fresh lemon juice (for serving)

Nutrition Facts (Per Serving)

Calories: 332

Protein: 21 grams

Carbs: 28 grams

Fat: 15 grams

 

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Honey Garlic Shrimp

honey garlic shrimp recipe Picture courtesy of Sally’s Baking Addiction

This 20-minute dinner has just three steps before it’s ready to serve. Whisk together a marinade, coat the shrimp with it, and quickly cook in a skillet.

And for the ultimate convenience, once you cover the shrimp in the honey garlic mixture, you can let it marinate for 15 minutes to 12 hours.

It takes just a couple minutes in a hot pan to cook the shrimp once you’re ready to eat. Aside from that, all you have to worry about is a side like brown rice or quinoa, which can be reheated from frozen.

Serves 4

Ingredients

1/3 cup pure honey

1/4 cup soy sauce

1 Tbsp. minced garlic

1 tsp. minced fresh ginger (optional)

1 lb. medium shrimp, peeled and deveined

2 tsp. extra-virgin olive oil

Handful of chopped green onions (optional garnish)

Nutrition Facts (Per Serving)

Calories: 329

Protein: 26 grams

Carbs: 26 grams

Fat: 4 grams

 

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Healthy Shrimp Alfredo with Cauliflower Sauce, Mushrooms & Peas

shrimp alfredo recipe Picture courtesy of Julia’s Album

Balance out the nutrition your fettuccine alfredo without getting rid of either the cream of Parmesan cheese. Adding cauliflower will keep the sauce creamy while boosting the amount of vitamins and minerals.

Although that’s not going to get you low-fat results, the key aspect to pay attention to in any recipe isn’t the exact macros but how nutrient-dense the dish is. And with not just cauliflower but also peas, mushrooms, and of course the shrimp, this is one well-balanced winner.

Serves 6

Ingredients

Fettuccine Alfredo:

1 large head cauliflower

1 Tbsp. butter

2 shallots, minced (or 2 Tbsp. minced onion)

2 cloves garlic, minced

1/4 cup heavy cream

1/2 cup (about 2 oz.) grated Parmesan

1/2 tsp. salt (or more to taste)

1/4 tsp. freshly ground black pepper

1/4 tsp. freshly grated nutmeg

2 cups fresh or frozen peas

1 Tbsp. butter

8 oz. sliced mushrooms

1 lb. dried fettuccine

Handful of fresh parsley (optional garnish)

Shrimp:

3 Tbsp. extra-virgin olive oil

1 lb. shrimp, peeled and deveined

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1/4 tsp. paprika

1/4 tsp. dried oregano

1/4 tsp. ground cumin

1/4 tsp. chili powder

Nutrition Facts (Per Serving)

Calories: 534

Protein: 35 grams

Carbs: 59 grams

Fat: 18 grams

 

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Grilled Shrimp & Vegetables with Pearl Couscous

grilled shrimp recipe Picture courtesy of Epicurious

Ditch the shrimp salad that has noodles and mayonnaise, and make this robust couscous salad instead.

Since it’s best served warm or at room temp, you’ll want to grill the shrimp and veggies shortly before it’s time to chow down.

However, if you’re planning a big backyard bash with lots of prep work, get the vegetable skewers, vinaigrette, and couscous ready a day ahead.

Serves 8

Ingredients

3 Tbsp. red wine vinegar

3 Tbsp. chopped fresh oregano

2 Tbsp. chopped fresh thyme

1 large clove garlic, minced

1 3/4 tsp. salt

1/3 cup + 1/4 cup extra-virgin olive oil

2 1/4 cups pearl couscous

1 3/4 cups reduced-sodium chicken broth

1 cup water

1/4 tsp. crumbled saffron threads

2 lb. large shrimp, peeled and deveined

2 medium red onions

2 lbs. zucchini (about 4), cut diagonally into 1/2” thick slices

1 1/4 cups (about 6 oz.) feta

Nutrition Facts (Per Serving)

Calories: 496

Protein: 33 grams

Carbs: 49 grams

Fat: 20 grams

 

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Pesto Grilled Shrimp

grilled shrimp skewers recipe Picture courtesy of Closet Cooking

 Whether you have a grill or grill pan, you can make this simple shrimp recipe as long as you have skewers on hand.

The flavors of fresh pesto and Parmesan make it a perfect topper for pasta or accompaniment to a big Italian salad with tomatoes, green olives, red onion, pepperoncini, and mozzarella.

Serves 4

Ingredients

½ cup basil, packed

1 clove garlic

1 Tbsp. pine nuts, toasted

1 oz. Parmesan cheese, grated

2 Tbsp. extra virgin olive oil

1 Tbsp. lemon juice

Salt and pepper

1 lb. shrimp, peeled and deveined

Nutrition Facts (Per Serving)

Calories: 235

Protein: 29 grams

Carbs: 3 grams

Fat: 12 grams

 

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 10-Minute Shrimp & Mushroom Thai Curry

shrimp thai curry recipe Picture courtesy of Steamy Kitchen

Instead of ordering shrimp pad Thai, make this curry stir fry in about ten minutes.

Although shrimp can seem like a pain compared to other proteins because it needs to be cleaned and deveined (unless you buy it that way), the upside is that it takes mere minutes to cook. So even with prep time, including slicing a bell pepper, this quick shrimp dinner will be ready before you know it.

Serves 4

Ingredients

1 tsp. cooking oil

2 Tbsp. red curry paste

1 1/2 cups light coconut milk

1 red bell pepper, deseeded and cut into strips

8 oz. fresh mushrooms

1 lb. shrimp, peeled and deveined

16 leaves fresh basil

Nutrition Facts (Per Serving)

Calories: 252

Protein: 28 grams

Carbs: 11 grams

Fat: 10 grams

 

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Orange Basil Shrimp Ceviche

shrimp ceviche recipe Picture courtesy of The Latin Kitchen

This bright, earthy twist on classic ceviche feeds four as an appetizer, but it also makes a nice light summer lunch for two. Enjoy it with toasted tortillas, chips, sweet potato, or toast.

Serves 4

Ingredients

½ lb. fresh shrimp

Juice of 2 limes (1/4 cup)

Juice of 5 medium oranges (about 1 2/3 cup)

½ red onion, diced

1 clove garlic

2 Tbsp. chopped basil

Dash of sea salt

Nutrition Facts (Per Serving)

Calories: 131

Protein: 14 grams

Carbs: 17 grams

Fat: 1 gram

 

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Skinny Coconut Shrimp with Apricot Sauce

coconut shrimp recipe Picture courtesy of SinnyTaste

 Once you have a bite of this shrimp, you’ll forget all about its greasy fried counterpart.

This is crispy on the outside and juicy on the inside, and the dipping sauce is both sweet and spicy to give you the best of everything in one easy-to-make appetizer.

Serves 8

Ingredients

Coconut Shrimp:

24 (about 1 lb.) raw shrimp, peeled and deveined

½ cup + 1 Tbsp. sweetened shredded coconut

½ cup + 1 Tbsp. panko crumbs

2 Tbsp. whole wheat flour

1 large egg

Pinch of sea salt

Non-stick spray

Sweet and Spicy Dipping Sauce:

½ cup apricot preserves

1 Tbsp. rice wine vinegar

¾ tsp. crushed red pepper

Nutrition Facts (Per Serving)

Calories: 161

Protein: 10 grams

Carbs: 22 grams

Fat: 3 grams

 

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Shrimp & Quinoa Paella

shrimp paella recipe Picture courtesy of LaaLoosh

Spanish paella is inspired by a mix of seafood, so any recipe can be used for the shrimp, scallops, mussels, or whatever seafood you have in the kitchen.

But it’s okay if you just have a pound of shrimp to work with, which will be plenty flavorful with peas, bell pepper, sun-dried tomatoes, and saffron.

The dish is usually made with rice, but here the grain is replaced with quinoa. It has slightly more protein and fewer carbs, but that won’t make the biggest difference in your diet overall.

Be sure to get a variety of complex carbs, whether from brown rice or quinoa.

Serves 6

Ingredients

1 lb. uncooked shrimp

1 cup quinoa, rinsed

1 large yellow onion, finely chopped

2 medium zucchinis, chopped

2 1/2 cups fat-free chicken broth

1 cup peas, fresh or frozen

1 large bell pepper, cut into strips

1/2 cup sun-dried tomatoes (not packed in oil)

2 cloves garlic, minced

1 Tbsp. extra-virgin olive oil

Pinch of saffron

1 bay leaf

1 tsp. crushed red pepper flakes

Zest of 1 lemon

Salt and freshly ground black pepper to taste

Nutrition Facts (Per Serving)

Calories: 308

Protein: 27 grams

Carbs: 35 grams

Fat: 6 grams

 

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Salmon & Shrimp Pasta

shrimp pasta recipe Picture courtesy of The Fit Blog

A protein-packed seafood dinner doesn’t have to be hard to make. In fact, this one has only four ingredients plus seasoning – and that includes both shrimp and baked salmon.

This is a great way to use up leftover seafood. Simply cook some spaghetti, add seafood, top with a spoonful of sour cream, and mix with spices like curry powder and paprika before chowing down.

Serves 1

Ingredients

2 1/2 oz. salmon

2 1/2 oz. shrimp

2 oz. whole-wheat pasta

1 Tbsp. light sour cream

1/2 tsp. curry powder

1/2 tsp. paprika (or more to taste)

1/2 tsp. freshly ground black pepper

Chopped green onion, for garnish

Nutrition Facts (Per Serving)

Calories: 435

Protein: 36 grams

Carbs: 39 grams

Fat: 13 grams

 

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Rice Cooker Spanish Rice with Chicken & Shrimp

shrimp spanish rice recipe Picture courtesy of Fit Men Cook

Despite the name, a rice cooker can make much more than plain rice. The kitchen appliance is more versatile than it appears, being able to stand in for a slow cooker in some cases and a steamer in others.

With this recipe, you can use it to cook a one-pot meal of chicken, shrimp, veggies, and rice. All you have to do is dump all the ingredients inside the rice cooker, stir together, and set for about an hour.

Serves 5

Ingredients

2 cups uncooked brown basmati rice

1 lb. chicken breast, chopped into bite-sized pieces

1/2 lb. raw shrimp, peeled, deveined, and chopped

1 Roma tomato, diced

1/3 cup chopped red onion

1 green bell pepper, chopped

4 oz. green chilies

5 cups no-salt-added chicken broth

8 oz. no-salt-added tomato sauce

1 1/4 cups water

1 Tbsp. extra-virgin olive oil

1 tsp. dried oregano

1 tsp. ground cumin

1/2 tsp. smoked paprika

5 tsp. chili powder

Salt and freshly ground black pepper to taste

Fresh cilantro to garnish

Nutrition Facts (Per Serving)

Calories: 432

Protein: 35 grams

Carbs: 52 grams

Fat: 10 grams

 

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 Shrimp Salad with Avocado Dressing

Shrimp Salad recipe Picture courtesy of Two Purple Figs

The go-to healthy protein for a salad is usually chicken, but swapping it out for shrimp is a great way to keep your nutritious lunch interesting.

This salad is easy to make, extremely tasty, and about as perfect as you can get in terms of macronutrient profile.

With half a pound of shrimp per serving, there’s more than enough protein. Plus, you’re getting healthy fats from the avocado and olive oil.

Serves 4

Ingredients

Broiled Shrimp:

2 lbs. raw shrimp (fresh or thawed), peeled and deveined

2 cloves garlic, minced

Juice of 1/2 lime

1/4 cup fresh minced cilantro and/or parsley

Pinch of chili flakes

1/4 tsp. salt

2 Tbsp. extra-virgin olive oil

Avocado Dressing:

1 small avocado

1 Tbsp. minced scallions

1 Tbsp. minced cilantro

2 Tbsp. extra-virgin olive oil

Dash of salt

Juice of 1/2 lime

1 Tbsp. sour cream (optional)

Water as needed

Salad:

2 cups fresh spinach

1 large tomato, diced

1/2 cup black beans

1/2 cup corn kernels

2 scallions, roughly chopped

1 small avocado, sliced

Nutrition Facts (Per Serving)

Calories: 618

Protein: 60 grams

Carbs: 31 grams

Fat: 29 grams

 

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 Crispy Shrimp Burgers

shrimp burger recipe Picture courtesy of Slender Kitchen

Who doesn’t love a good burger? And better yet, who doesn’t love a good burger that actually fits nicely into a proper meal plan?

Well, enter the shrimp burger–a delicious twist on the traditional and a worthy replacement for its beef counterpart. Whip up a batch of these for the week and enjoy on wheat rolls, salads, or even by themselves as quick-and-easy protein snacks.

Serves 4

Ingredients

1 lb. shrimp

2 cloves garlic

1/8 cup cilantro

1 tsp. salt

1 tsp. paprika

1 tsp. onion powder

¼ tsp. cayenne pepper

½ cup panko breadcrumbs

1 egg

1 Tbsp. sunflower oil

Nutrition Facts (Per Serving)

Calories: 195

Protein: 25 grams

Carbs: 7 grams

Fat: 7 grams

 

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Mexican Deviled Shrimp

Mexican Shrimp recipe Picture courtesy of The Spicie Foodie

Since shrimp has a subtly sweet flavor, it’s a great protein to choose when you want a spicy entrée. And you don’t even need a special seasoning blend. The only secret to this Mexican shrimp recipe is using dried chilies. The mixture you use will help adjust the amount of heat.

Serve with rice, or use this as the base for shrimp tacos. If you’re afraid of the heat level, top with crispy veggies like radishes, a mild tomatillo salsa, and a dollop of sour cream or guacamole.

Serves 4

Ingredients

4 large Roma tomatoes

Dried chiles de arbol

2 dried guajillo chilies

1 Tbsp. butter

1 Tbsp. extra-virgin olive oil

1/2 medium onion, thinly sliced

1 clove garlic, minced

1 lb. shrimp, peeled and deveined

Nutrition Facts (Per Serving)

Calories: 255

Protein: 29 grams

Carbs: 14 grams

Fat: 9 grams

 

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Lemon-Scented Shrimp

lemon shrimp recipe Picture courtesy of Christina’s Cucina

For a low-calorie dinner that’s satisfying and delicious, all you need is shrimp, lemon, and olive oil. Well that plus a hot pan on the stove, as well as your seasonings of choice.

This low-calorie recipe from The Italian Diabetes Cookbook can be dressed up with a splash of white wine and a handful of fresh herbs to make it more of a shrimp scampi. Serve with pasta or whole grain of choice.

italian diabetes cookbook

Serves 4

Ingredients

1 Tbsp. extra-virgin olive oil

1 lb. shrimp, peeled and deveined

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

Crushed red chile flakes to taste

Zest and juice of 1 lemon

Nutrition Facts (Per Serving)

Calories: 168

Protein: 26 grams

Carbs: 2 grams

Fat: 6 grams

 

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Steamed Shrimp Roll with Cucumber Slaw

Shrimp Roll recipe Picture courtesy of She’s Got Flavor

You won’t need any oil to cook shrimp when you choose this method to steam them. And there’s no special equipment needed – just a pot of boiling water and a can of beer.

The result is succulent shrimp that’s destined for a sub roll, whether you want to top it off with a refreshing cucumber slaw, or build it up like a po’ boy with shredded lettuce, horseradish remoulade (mayo), and hot sauce.

Serves 2

Ingredients

1 cup shrimp (about 8 oz.), cooked, peeled and deveined

1 can (12 oz.) beer

1 Tbsp. Old Bay

2 submarine rolls

2 Tbsp. unsalted butter

1 tsp. dried thyme

1/2 cup chopped cucumber

1/4 cup mayonnaise

1 Tbsp. lime juice

2 tsp. sea salt

1 tsp. freshly ground black pepper

2 tsp. dried rosemary

2 tsp. dried thyme

6 tomato slices

Nutrition Facts (Per Serving)

Calories: 696

Protein: 36 grams

Carbs: 67 grams

Fat: 26 grams

 

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Shrimp Quesadilla with Veggies

shrimp quesadilla recipe Picture courtesy of The Latin Kitchen

Shrimp tacos are an easy dinner any night of the week. But when you want to put a new spin on shrimp and tortillas, make this quick quesadilla instead.

It’s a well-balanced snack to have after a workout when you just need a little something to tide you over before a lean dinner.

Serves 2

Ingredients

1 Tbsp. extra-virgin olive oil

1/4 cup diced onion

10 medium shrimp (about 4 oz.), peeled and deveined

2 flour tortillas

2 slices pepper jack cheese

Handful of baby romaine lettuce leaves

1 oz. thinly sliced red onion

1/4 cucumber, thinly sliced

Salt and freshly ground black pepper to taste

Nutrition Facts (Per Serving)

Calories: 309

Protein: 22 grams

Carbs: 16 grams

Fat: 18 grams

 

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Shrimp with Smoked Gouda Grits & Tomato Gravy

shrimp and grits recipe

Picture courtesy of Kitchenista Diaries

Shrimp and grits is the kind of dish that can either be lackluster or awesome comfort food. The difference is in the seasoning.

The jumbo shrimp are cooked in a spicy tomato gravy with Cajun seasoning and jalapeno pepper. And these grits have smoked gouda for maximum flavor. To lower the fat, use only a couple teaspoons of butter for the grits, and leave out the bacon.

Serves 4

Ingredients

Shrimp in Tomato Gravy:

1 lb. jumbo shell-on shrimp

2 Tbsp. Cajun seasoning blend

2 tsp. smoked paprika

1 1/2 cups low-sodium chicken stock

1 bay leaf

4 strips bacon, diced

8 oz. cherry tomatoes

2 cloves garlic, minced

1 sweet onion, diced

1 jalapeno, thinly sliced (optional)

1 Tbsp. Worcestershire sauce

2 Tbsp. butter

2 tsp. lemon juice

2 Tbsp. chopped chives

Salt to taste

Gouda Grits:

1 cup stone-ground yellow corn grits

1 1/2 cups low-sodium chicken stock

1 1/2 cups whole milk

1 tsp. salt (plus more to taste)

1 tsp. chopped fresh thyme

Freshly ground black pepper to taste

4 Tbsp. (1/2 stick) butter

1 cup (about 4 oz.) grated smoked gouda

1/2 cup water (if needed)

Nutrition Facts (Per Serving)

Calories: 477

Protein: 34 grams

Carbs: 17 grams

Fat: 31 grams

 

GET THE RECIPE

 

 

Shrimp Taquitos

shrimp taquitos recipe Picture courtesy of Que Rica Vida

Taquitos are a fun snack, but too often they’re just fried tortillas filled with cheese and low-quality ground beef.

Leave them behind in the freezer section, and bake taquitos from scratch. They’re easy, and in your kitchen you can pick any filling you like, including lemony shrimp.

Once finished, these can be enjoyed immediately or frozen for later. Serve with salsa or guacamole as a snack, or with rice for a more substantial meal.

Serves 8

Ingredients

1 lb. shrimp, peeled and deveined

1/2 cup lemon juice

1 jalapeno, cored and finely chopped

1 clove garlic, minced

1/2 onion, finely chopped

1/4 cup fresh cilantro, finely chopped

Salt and freshly ground black pepper to taste

8 corn tortillas

Nutrition Facts (Per Serving)

Calories: 127

Protein: 15 grams

Carbs: 13 grams

Fat: 2 grams

 

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 Stir-Fried Shrimp & Sweet Basil

shrimp stir fry recipe Picture courtesy of Yi Cooks

This simple stir fry only uses a couple Asian ingredients – fish sauce and oyster sauce – which can be found in the ethnic section of many grocery stores.

But if you’d rather make an easy substitute, you can infuse soy sauce with even more savory umami flavor by simmering it with dried shiitake mushrooms.

Serves 2

Ingredients

6 oz. shrimp, peeled and deveined

Handful of sweet basil leaves (about 15 to 20)

2 cloves garlic

1 medium carrot

1 medium onion

1 tsp. granulated sugar

2 tsp. fish sauce

1 tsp. oyster sauce

2 red chilies

Nutrition Facts (Per Serving)

Calories: 154

Protein: 21 grams

Carbs: 14 grams

Fat: 2 grams

 

GET THE RECIPE

 

What did you think of these shrimp recipes? Have anything else to share? Let me know in the comments below!

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  • Alexmw78

    Hey Mike, these look lovely but as I am not a fan of shrimp can I just use a chicken breast instead? I know the article was written for those bored with chicken but I’d really like to try them. Also, living in the UK shall I just use organic Wholemeal breadcrumbs in place of the panko crumbs as I am not sure what they are or that they are available in the UK. I am also trying to bulk up but really struggle to find snacks to meet my carb requirements and that don’t just consist of fruit – have you got any recommendations for easy and quick to make snacks? I have got the Shredded Chef but looking for some alternatives. Thanks for all of the great articles and website. All the best.

    • Michael Matthews

      Thanks! Yeah why not? Experiment! 🙂

      I have some food posts on snacks. Give it a search and LMK if you like what you see!

  • sfczarnecki

    The Coconut Shrimp with Apricot Sauce is great! The shrimp came out so crispy. Honestly could probably even cut back on Panko crumbs. I didn’t have apricot preserves so used peach instead. Still great. Thanks for posting!

    • Michael Matthews

      Nice! Glad to hear it! 🙂

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