How to eat shrimp with healthy recipes

The core of the healthy combination of shrimp is actually very clear. It uses low-glycemic staple food as the base, and is paired with 1.5 times the weight of high-fiber fresh vegetables. Light cooking methods such as steaming, quick-frying, and blanching are preferred, and compound seasonings that are heavy in oil and sauce are used sparingly. Ordinary people can basically cover their daily nutritional needs with this combination without using too complicated gimmicks.

A ready-made example is the quick meal I make every day during the early hours of work. Half a stick of steamed sweet corn is used as the staple food, 120g of frozen shrimp with the devein removed is thrown into boiling water and cooked for 2 minutes. It is served with a handful of cooked spinach, sprinkled with freshly ground black pepper and a little sea salt for freshness. It can be served in 5 minutes. The total calories are only about 280 calories, and high-quality protein accounts for nearly 40%. You will not feel hungry all morning while working.

Many friends have asked me about the statement posted online that "shrimp cannot be poisoned if eaten with high-vitamin C foods." I specifically read the official popular science from the Centers for Disease Control and Prevention. In fact, to reach the toxic dose, you need to eat several hundred kilograms of shrimp and dozens of kilograms of pure vitamin C at one time. You don't have to worry about the intake of normal meals. In the summer, I often cook tomato, shrimp, baby cabbage and boiled buckwheat noodles. It is very sour and appetizing, and I haven't had any problems after eating it for several years. There is also a common argument that frozen shrimp is not as healthy as fresh shrimp. In fact, quick-frozen shrimp from regular channels are frozen at minus 30 degrees Celsius immediately after being caught. The loss of core nutrients such as protein and calcium is less than 5%. On the contrary, it is much safer than the "preserved shrimp" that has been stored for two or three days in many wet markets. I stock two bags in the refrigerator all year round. When I get off work late, I can take it out and defrost it at room temperature for 10 minutes, which is very convenient.

Friends who are in the muscle-building stage can change their staple food to quinoa or brown rice, increase the amount of shrimp to about 150g, and quickly stir-fry fresh vegetables such as asparagus and mushrooms. Just pour half a spoon of light soy sauce before serving. My friends who have been working out for many years eat this way, and their body fat percentage is particularly stable. It is also simple to make for children at home. Chop the shrimp into puree, mix with chopped broccoli and carrots, roll into small balls and steam for 10 minutes. There is no need to add extra seasonings. The shrimp’s own umami flavor is fragrant enough. My best friend’s 3-year-old baby can eat four or five at a time, and it can also supplement calcium.

If you are tired of eating light food, you can occasionally switch to low-calorie options. Last week I tried a Thai spicy and sour shrimp salad. I used sugar-free coconut milk and added a little fish sauce, millet chili and lemon juice to make the sauce. It was spread on lettuce, cherry tomatoes, purple sweetener On top of the blue, put the chilled shrimps. The cold ones are especially suitable for eating in the dog days of summer. The total calories are only a little over 300 calories. It is much healthier than the takeout version with a lot of salad dressing, and there are no messy additives.