Classic Shrimp Recipes 4 Ways

By Stacy Fraser

Forget deep-frying and lose the batter for delicious healthy shrimp.

Once viewed as a decadent luxury reserved for special occasions, shrimp is now the most consumed seafood in the United States. And no wonder: a 3-ounce serving of cooked shrimp has less than 85 calories, only 1.5 grams of fat (0 grams saturated fat) and plenty of lean protein, about 18 grams. And, although shrimp has more dietary cholesterol than most other seafood, in the last decade scientists have proved that, generally, dietary cholesterol does not elevate blood cholesterol—saturated fat. But when restaurants drench shrimp in butter or batter and deep-fry it, it goes from good to bad in a hurry. Here are four great-tasting recipes for regional favorites that keep shrimp’s reputation in the pink. Try our version of New England Fried Shrimp, dipped in whole-grain batter and sizzled in a little heart-healthy canola oil. Or toss some shrimp on the grill and serve them up in a whole-grain bun with plenty of coleslaw, fresh tomato and onion for our version of the Po’ Boy sandwich. Move over deep-fried popcorn shrimp, we’ve got something better.

New England Fried Shrimp

Even cutting back on the tons of oil traditionally used for frying, these shrimp are still golden brown, crispy and delicious! Serve with: Tartar sauce, lemon wedges and a green salad to round out the meal.

Makes 4 servings

ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
EASE OF PREPARATION: Easy

    1        cup pale ale or other light-colored beer
    1        cup whole-wheat pastry flour or all-purpose flour
    1        teaspoon Dijon mustard
    1/2     teaspoon salt, divided
    2        tablespoons canola oil, divided
    1        pound raw shrimp (13-15 per pound), peeled and deveined, tails left on
             (see Shopping Tip)
    Freshly ground pepper to taste

1. Whisk beer, flour, mustard and 1/4 teaspoon salt in a medium bowl until smooth.
2. You'll need to cook the shrimp in two batches. Wait to batter the second batch until the first is cooked. For the first batch, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Hold shrimp by the tail and dip in the batter one at a time. Let any excess batter drip off, then add the shrimp to the hot oil, making sure they aren't touching. Cook, turning once and adjusting the heat as necessary to prevent burning, until golden brown on the outside and curled, 3 to 4 minutes total. Transfer to a platter.
3. Wipe out the pan. Add the remaining 1 tablespoon oil to the pan and heat over medium-high. Batter and fry the remaining shrimp. Season all the shrimp with the remaining 1/4 teaspoon salt and pepper and serve immediately.

NUTRITION INFORMATION: Per serving: 213 calories; 9 g fat (1 g sat, 5 g mono); 172 mg cholesterol; 7 g carbohydrate; 24 g protein; 1 g fiber; 351 mg sodium; 210 mg potassium. Nutrition bonus: Selenium (61% daily value), Iron (15% dv).