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Tag: seafood

  • Grilled Shrimp Skewers

    Grilled Shrimp Skewers

    How to Make Grilled Shrimp Skewers

    This is a great grilling recipe for the summer and the skewers give the shrimp a fancy twist. If you have leftovers, serve the shrimp cold in a green salad with a little reduced-fat feta cheese and balsamic vinaigrette for lunch.


    15 min prep time


    9servings


    1 skewer

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare an indoor or outdoor grill.
    2. In a medium bowl, whisk together olive oil, garlic, lemon zest, lemon juice, crushed red pepper flakes, salt (optional), pepper and scallions.
    3. Add shrimp to bowl and toss to coat evenly. Cover and refrigerate for 30 minutes.
    4. Divide shrimp evenly among nine skewers. Discard remaining marinade.
    5. Grill skewers 2-3 minutes on each side or until shrimp are pink and slightly firm to the touch.
    CKD Dialysis
    Kidney-Friendly
    Low Carb
    Seafood
    Grilling
    Foodie
    Dinner
    Lunch
    Holidays & Entertaining
    Appetizers
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    Nutrition facts

    9 Servings



    • Serving Size

      1 skewer


    • Amount per serving



      Calories





      50

    • % Daily value*

    • Total Fat
      0.5g

      <1%

      • Saturated Fat
        0.1g

        <1%
      • Trans Fats
        0g

    • Cholesterol
      85mg

      28%

    • Sodium
      75mg

      3%

    • Total Carbohydrate
      0g

      0%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        0g
      • Added Sugars
        0g

        0%

    • Protein
      11g

    • Potassium
      105mg
      2%

    Ingredients

    olive oil
    1 1/2 tbsp

    garlic (minced)
    2 clove

    medium lemon (zested and juiced)
    1

    crushed red pepper flakes
    1/4 tsp

    salt
    1/2 tsp

    black pepper
    1/4 tsp

    green onion (scallion) ((white and green parts), minced)
    2

    raw medium shrimp (peeled and deveined)
    1 lbs

    bamboo skewers (soaked in warm water)
    9

  • Grilled Seafood and Quinoa Salad with Mango and Avocado

    Grilled Seafood and Quinoa Salad with Mango and Avocado

    How to Make Grilled Seafood and Quinoa Salad with Mango and Avocado

    Latin American influence permeates this colorful recipe full of bold taste and textures. You can add any leftover cooked meats or seafood to this recipe.


    at least 30 min or overnight prep time


    4servings


    1/4 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Combine all citrus dressing ingredients well in a small mixing bowl.
    2. Cook the quinoa according to directions in water. Fluff quinoa with a fork. If any liquid remains, continue simmering until it is absorbed. Let the quinoa cool completely.
    3. Toss the shrimp and scallops with the olive oil in a bowl.
    4. Heat a grill pan or sauté pan over medium-high heat. Add the shrimp and scallops and sear until pink and just cooked through, about 2 minutes per side. Remove from the pan and let cool.
    5. Place the cooled quinoa in a large bowl and add the shrimp and scallops, beans, jalapeno, bell pepper, tomato, scallions, mango and avocado. Pour the dressing over the mixture and toss gently to combine.
    6. Divide the salad among four plates or bowls and scatter cilantro leaves over each.
    Fiber Focused
    Veggie Rich
    Grilling
    Seafood
    Dinner
    Lunch
    Main Dish
    Salads
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    Nutrition facts

    4 Servings



    • Serving Size

      1/4 recipe


    • Amount per serving



      Calories





      470

    • % Daily value*

    • Total Fat
      16g

      21%

      • Saturated Fat
        2.4g

        12%

    • Cholesterol
      110mg

      37%

    • Sodium
      315mg

      14%

    • Total Carbohydrate
      56g

      20%

      • Dietary Fiber
        10g

        36%
      • Total Sugars
        16g

    • Protein
      30g

    • Potassium
      1020mg
      22%

    Ingredients

    cayenne pepper
    1/4 tsp

    quinoa (dry, rinsed well)
    1 cup

    medium shrimp (peeled and devined)
    1/2 lbs

    scallops
    1/2 lbs

    Olive oil (for marinating and brushing)
    1

    cooked black beans or edamame
    1/2 cup

    jalapeño pepper (stemmed and finely chopped)
    1

    red bell pepper (chopped)
    1/2

    roma (plum) tomatoes (seeded and chopped)
    1

    small scallions (chopped)
    2

    mango (chopped)
    1

    avocado (chopped)
    1

    cilantro leaves (chopped)
    2 tbsp

    Juice of 1 lime
    1

    lime juice
    2 tbsp

    orange juice
    2 tbsp

    honey
    1 tsp

    extra virgin olive oil
    1 tbsp

    Sea salt, to taste
    1

  • Grilled Scallops with Chunky Salsa Verde

    Grilled Scallops with Chunky Salsa Verde

    How to Make Grilled Scallops with Chunky Salsa Verde

    This is a great seafood dish low in fat and sodium, but is packed with protein. Try pairing it with a simple arugula salad topped with a few pieces of strawberries to balance out the spicy kick of the salsa verde.


    20 min prep time


    5 min cook time


    4servings


    3 scallops and 1/2 cup salsa

    Print Recipe >

    Step-By-Step Instructions:

    1. Prepare an indoor or outdoor grill.
    2. In a medium bowl, mix together the tomatillo, jalapeno, cilantro, zucchini, lime juice, Stevia and garlic. Mix together and set aside.
    3. Pat the scallops dry with a paper towel. Toss them with the olive oil, salt and pepper in a medium bowl.
    4. Place scallops on grill, flat side down. Turning occasionally, grill until lightly charred and just cooked through, about 2 minutes per side. Serve scallops topped with the chunky salsa verde.
    Grilling
    Mexican/Southwestern
    Seafood
    Lunch
    Foodie
    Dinner
    Quick & Easy
    Vegetarian
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    Nutrition facts

    4 Servings



    • Serving Size

      3 scallops and 1/2 cup salsa


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      30mg

      10%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        5g

    • Protein
      16g

    • Potassium
      540mg
      11%

    Ingredients

    tomatillo (husked, rinsed, cut into small dice)
    1/2 lbs

    small jalapeno (seeded, deveined and minced)
    1

    chopped fresh cilantro
    1/4 cup

    zucchini (seeded, cut into a small dice)
    1

    lime juice
    2 tbsp

    honey or 1/2 packet artificial sweetener
    1 tsp

    garlic (minced)
    2 clove

    large sea scallops (tabs removed (Note: Sea scallops that are fresh or that have no preservatives added are best))
    12

    olive oil
    1 tbsp

    salt
    1/4 tsp

    black pepper
    1/4 tsp

  • Grilled Salmon and Avocado Salad

    Grilled Salmon and Avocado Salad

    How to Make Grilled Salmon and Avocado Salad

    This is a great seafood dish that will pair well with a small side of quinoa, or simply add on other nonstarchy vegetable like steamed green beans or cauliflower!


    15 min prep time


    1 hr 10 min cook time


    4servings


    1 salad

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat an indoor or outdoor grill.
    2. Pat the thawed salmon filets dry with a paper towel. Brush each side with the olive oil and season with the no-salt grill seasoning.
    3. Grill the salmon filets on each side for 4-5 minutes, or until just cooked through. Set aside.
    4. Build each salad starting with 1 cup of Romaine lettuce, top with 1/4 of the sliced onion, 1/4 cup of the sliced cucumber, the grilled salmon filet and 1/4 of the sliced avocado, Repeat for remaining three salads.
    5. In a small bowl, whisk together the lime juice, olive oil, Dijon mustard, Stevia, salt and pepper. Drizzle the dressing over each salad.
    Veggie Rich
    Low Carb
    Grilling
    Seafood
    Dinner
    Lunch
    Main Dish
    Salads
    Sides
    Vegetarian
    Budget Friendly
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    Nutrition facts

    4 Servings



    • Serving Size

      1 salad


    • Amount per serving



      Calories





      320

    • % Daily value*

    • Total Fat
      21g

      27%

      • Saturated Fat
        3.6g

        18%

    • Cholesterol
      60mg

      20%

    • Sodium
      260mg

      11%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        2g

    • Protein
      24g

    • Potassium
      790mg
      17%

    Ingredients

    frozen salmon filets (4-ounce each, thawed)
    4

    olive oil
    1 tbsp

    grill seasoning (no-salt (Mrs. Dash Steak Grilling Blend))
    1 tbsp

    romaine lettuce (chopped)
    4 cup

    red onion (thinly sliced)
    1/2 cup

    cucumber(s) (thinly sliced)
    1 cup

    ripe avocado (peeled, seeded and sliced)
    1

    lime juice
    1/4 cup

    olive oil
    1 tbsp

    Dijon Mustard
    1 tsp

    stevia
    1 tsp

    salt
    1/4 tsp

    black pepper
    1/4 tsp

  • Grilled Fish Tacos With Strawberry-Mango Salsa

    Grilled Fish Tacos With Strawberry-Mango Salsa

    How to Make Grilled Fish Tacos With Strawberry-Mango Salsa

    This fish taco recipe becomes extra lively when you top if off with juicy strawberry-mango salsa. The sweet berries and tropical mango are the perfect combo for this festive summer dish.


    30 min prep time


    15 min cook time


    4servings


    2 tacos and 1/4 cup salsa

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, whisk together the oil, lime juice, lime zest, chili powder, cumin, salt, and pepper. Add the cod and marinate in the refrigerator for 15–20 minutes.
    2. While fish is marinating, stir together all the salsa ingredients in a medium bowl.
    3. Preheat an outdoor grill or grill pan to medium-high heat.
    4. Remove the cod from the marinade and grill for 3–4 minutes on one side. Then flip and grill 1–2 minutes on the other side, or until fish flakes easily with a fork.
    5. Transfer the cod to a plate and let it rest for 5 minutes, then use a fork to flake it into bite-size pieces.
    6. Working in batches if necessary, grill the tortillas for 20 seconds each. Divide the fish evenly among the tortillas, garnish with the salsa (about 2 tablespoons per taco), and serve.
    Kidney-Friendly
    CKD Dialysis
    Low Sodium
    Seafood
    Mexican/Southwestern
    Latin American
    Grilling
    Quick & Easy
    Main Dish
    Foodie
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      2 tacos and 1/4 cup salsa


    • Amount per serving



      Calories





      260

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.6g

        3%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        5g

    • Protein
      24g

    • Potassium
      415mg
      9%

    Ingredients

    Extra Virgin Olive Oil
    1 tbsp

    lime juice (freshly squeezed)
    2 tbsp

    lime zest (freshly grated)
    1 tsp

    chipotle chili powder
    1/4 tsp

    ground cumin
    1/2 tsp

    fine sea salt
    1/4 tsp

    freshly ground black pepper
    1/4 tsp

    cod filets (or similar flaky white fish)
    1 lbs

    corn tortillas
    8

    strawberries (chopped)
    1/2 cup

    mango (chopped)
    1/2 cup

    small shallot (minced)
    1

    lime zest (freshly grated)
    1/4 tsp

    lime juice (freshly squeezed)
    2 tbsp

    fresh cilantro (chopped)
    1/4 cup

  • Grilled Clams With Garlic (Butter) And Lime

    Grilled Clams With Garlic (Butter) And Lime

    How to Make Grilled Clams With Garlic (Butter) And Lime

    I was amazed the first time I made this recipe. Nothing can be easier or more delicious. I prefer the smaller littleneck clams as they are normally sweeter and plump.


    4servings


    1⁄4 recipe

    Print Recipe >

    Step-By-Step Instructions:

    1. Melt butter and add the garlic, red chili flakes, and parsley. Place in a small cup and set aside.
    2. Preheat grill to high. Place well-washed clams on a piece of foil or cookie baking pan to catch the juices.
    3. Cook as per directions for direct heat method for 8–10 minutes, turning halfway through, until cooked through and clam shells fully open. Drizzle the butter into the clam shells and serve. Discard any clams that do not open.
    Low Carb
    Grilling
    Seafood
    Appetizers
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1⁄4 recipe


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      6g

      8%

      • Saturated Fat
        1.4g

        7%
      • Trans Fats
        0g

    • Cholesterol
      15mg

      5%

    • Sodium
      370mg

      16%

    • Total Carbohydrate
      3g

      1%

      • Dietary Fiber
        0g

        0%
      • Total Sugars
        2g

    • Protein
      7g

    • Potassium
      190mg
      4%

    Ingredients

    I Can’t Believe It’s Not Butter
    2 3/4 tbsp

    garlic (peeled, thinly sliced)
    3 clove

    crushed red pepper flakes (crushed)
    1/2 tsp

    parsley (minced)
    2 tbsp

    littleneck clams (well washed)
    24

    Juice of 1 lime
    1

  • Greek Salmon and Veggie Packets

    Greek Salmon and Veggie Packets

    How to Make Greek Salmon and Veggie Packets

    Salmon is a good source of heart-healthy omega-3 fatty acids. This is a tasty and healthy way to cook it along with some nutrient-rich low-carb veggies.


    15 min prep time


    20 min cook time


    4servings


    4oz. salmon + 1 cup vegetables

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F. Spray 4 8×8 inch sheets of aluminum foil with cooking spray. Set aside. 

    2. In a small bowl, combine lemon juice, garlic, oregano, salt, and pepper and set aside.

    3. Place ¼ of the zucchini, onion, and bell pepper in the center of each sheet of foil. Top each with a salmon fillet. 

    4. Pour ¼ of the lemon juice mixture over each salmon fillet. Top with ½ teaspoon olive oil.

    5. Bring the sides of the foil up on both sides and seal tightly for form a packet. Place the foil packets on a baking sheet and bake for 20 minutes.

    6. Check to make sure the salmon is cooked through. Open one packet slightly and place an instant read thermometer into the thickest part of the salmon. The salmon is done when it reaches at least 145 degrees F.

    7. Safety tip: Be careful when opening the foil packets because the steam could burn you. 

    Veggie Rich
    Low Sodium
    Low Carb
    Seafood
    Mediterranean
    Main Dish
    Gluten-Free
    Foodie
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      4oz. salmon + 1 cup vegetables


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      60mg

      20%

    • Sodium
      340mg

      15%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      27g

    • Potassium
      540mg
      11%

    Ingredients

    nonstick cooking spray
    1 whole

    lemon juice
    1/4 cup

    garlic (minced)
    2 clove

    fresh oregano
    1 tbsp

    salt (optional)
    1/2 tsp

    black pepper
    1 tsp

    zucchini (thinly sliced)
    1 med

    onion(s) (thinly sliced)
    1 med

    red bell pepper (sliced into thin strips)
    1 med

    sockeye salmon fillets (4-ounce each, skinless)
    16 oz

    olive oil
    2 tsp

  • Garlic Shrimp on a Cucumber Flower

    Garlic Shrimp on a Cucumber Flower

    How to Make Garlic Shrimp on a Cucumber Flower

    This is a delicious and refreshing appetizer to serve when you have guests over for a summer get-together. The lemon adds a refreshing, citrusy bite to this lean appetizer that your guests will love!


    8servings


    3 pieces

    Print Recipe >

    Step-By-Step Instructions:

    1. Steam shrimp in large pot with a steamer basket insert. Cook just until pink, about 5-6 minutes.
    2. Mix in lemon juice, garlic, olive oil, chopped dill, salt, and pepper. Marinate shrimp in this mixture for at least 1 hour and up to 24 hours. Refrigerate while marinating.
    3. Scrub cucumber well. Take a fork and run it up and down the outside of cucumber to make a decorative edge. Slice cucumber into 24 rounds.
    4. Place one piece of shrimp on a cucumber slice and garnish with another sprig of fresh dill. Cover and refrigerate until serving time.
    Low Carb
    Low Sodium
    Fiber Focused
    Veggie Rich
    Seafood
    Appetizers
    Holidays & Entertaining
    Gluten-Free
    Snacks
    Sides
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    Nutrition facts

    8 Servings



    • Serving Size

      3 pieces


    • Amount per serving



      Calories





      65

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.5g

        3%

    • Cholesterol
      65mg

      22%

    • Sodium
      135mg

      6%

    • Total Carbohydrate
      2g

      <1%

      • Dietary Fiber
        0g

        0%

    • Protein
      7g

    Ingredients

    medium shrimp (peeled and deveined)
    1 lbs

    lemon (juiced)
    1

    garlic (crushed and minced to a paste)
    2 clove

    Extra Virgin Olive Oil
    2 tbsp

    fresh dill (chopped, additional for garnish)
    1/2 cup

    fine sea salt
    1/4 tsp

    freshly ground black pepper
    1/8 tsp

    small cucumber
    1

  • Fresh Corn, Tomato, And Avocado Salad With Shrimp

    Fresh Corn, Tomato, And Avocado Salad With Shrimp

    How to Make Fresh Corn, Tomato, And Avocado Salad With Shrimp

    Author Aviva Goldfarb got this delectable recipe from Shawn Askew, who works at Bella Bethesda hair salon. This recipe really peaks in the spring and summer, when fresh, farmer’s market veggies help the shrimp and avocado shine. Serve with whole-wheat dinner rolls and you’ve helped solve the “Six O’Clock Scramble” for the perfect diabetes-friendly meal!

    This recipe from The Six O’Clock Scramble Meal Planner, by Aviva Goldfarb. To order directly from the American Diabetes Association, click here.


    20 min prep time


    4 min cook time


    8servings


    1 1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. DO AHEAD OR DELEGATE: Cook and refrigerate the shrimp, halve the tomatoes, remove the corn kernels from the cobs, or fully prepare and refrigerate the salad (wait to chop and add the avocado until just before serving).
    2. Pan-fry, steam, or grill the shrimp until they are pink, 3–4 minutes total. (Meanwhile, warm the rolls, if you are serving them.) Combine all the ingredients except the shrimp in a large serving bowl. Serve the shrimp on top of the salad.
    3. FLAVOR BOOSTER Add 1/4 teaspoon celery seeds or cumin and 1 tablespoon fresh lemon or lime juice to the salad.
    CKD Dialysis
    CKD Non-Dialysis
    Kidney-Friendly
    Veggie Rich
    Caribbean
    Seafood
    Sides
    Salads
    Dinner
    Main Dish
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    Nutrition facts

    8 Servings



    • Serving Size

      1 1/2 cup


    • Amount per serving



      Calories





      195

    • % Daily value*

    • Total Fat
      10g

      13%

      • Saturated Fat
        2.2g

        11%
      • Trans Fats
        0g

    • Cholesterol
      125mg

      42%

    • Sodium
      435mg

      19%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        3g

    • Protein
      17g

    • Potassium
      460mg
      10%

    Ingredients

    medium or large shrimp (peeled and deveined)
    1 lbs

    cherry tomatoes (halved)
    2 cup

    avocado (peeled and cubed)
    2

    ears corn (kernels sliced off (no need to cook if it’s fresh sweet corn. If not, steam it for 3 minutes))
    2

    feta cheese (reduced-fat, cubed, or use Mexican queso fresco or cotija)
    3 oz

    fresh basil (slivered)
    1/4 cup

    balsamic vinegar (to taste)
    1 tbsp

    Extra Virgin Olive Oil
    1 tbsp

    salt
    1/8 tsp

    black pepper (freshly ground, or to taste)
    1/4 tsp

  • Free-Range Garlic Chicken Scampi with Arugula

    Free-Range Garlic Chicken Scampi with Arugula

    How to Make Free-Range Garlic Chicken Scampi with Arugula

    Enjoy this spin-off of classic shrimp scampi for dinner sometime (or several times) this month. It’s a simple one-pot dish that includes a source of lean protein, whole grains and a serving of vegetables.


    4servings


    1 1/2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F. Place the chicken pieces, oil, garlic, white part of the green onion, and lemon juice in a deep-sided 9×13-inch baking pan. Stir to coat, then bake for 12 minutes or until the chicken is fully cooked.
    2. Meanwhile, cook the linguine according to package directions, omitting added oil and salt. Drain the linguine, return to the pot, and toss with butter.
    3. Stir the arugula and green onion into the chicken, then toss the chicken mixture with the linguine. Sprinkle with salt and pepper. Serve hot on a large platter.
    Fiber Focused
    Italian
    Seafood
    Dinner
    Main Dish
    One Pot
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/2 cups


    • Amount per serving



      Calories





      390

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        2g

        10%

    • Cholesterol
      55mg

      18%

    • Sodium
      500mg

      22%

    • Total Carbohydrate
      45g

      16%

      • Dietary Fiber
        8g

        29%
      • Total Sugars
        2g

    • Protein
      29g

    Ingredients

    chicken breasts (free-range boneless, skinless, antibiotic-free, cut into large, thin, bite-size pieces)
    14 oz

    Extra Virgin Olive Oil
    2 tbsp

    large garlic cloves (minced)
    4 clove

    green onion (thinly sliced, white part only)
    1 tbsp

    lemon juice
    1/4 cup

    dry whole wheat linguine
    8 oz

    unsalted butter
    1 tsp

    arugula (torn into large pieces)
    1 bunch

    green onion (thinly sliced, green part only)
    1/3 cup

    sea salt, or to taste
    3/4 tsp

    freshly ground black pepper, or to taste
    1/2 tsp