The Ultimate Shrimp Guide
Many of you struggle to meet your protein numbers especially at first. Lean protein is especially filling and we often equate feelings of satiation with having over eaten. However, when you are on the correct macros, by default you are not over eating and the body will resist (even refuse) to re-pack your protein into lipids (a.k.a. fat) for storage when you are meeting your macro targets. So getting comfortable with the feeling of a full "lean protein belly" is something to strive towards!
Shrimp, if you eat shellfish, are an especially yummy way to get a lot of protein in. They are very easy to find at almost any grocery store. You can often buy pre-cooked shrimp that will last a couple days in the fridge, or try the quick but delicious poaching method outlined below. It is very easy to overcook shrimp, and they become tough and rubbery. This method insures pillowy, tender shrimp that you can grab and eat pretty easily throughout the day.
EASY TENDER POACHED SHRIMP
INGREDIENTS:
- 227 Grams ( 8 ounces) thawed raw shrimp
- water
- seasoning of your choice (old bay for example)
- salt and pepper
- bay leaf (opional)
- cocktail sauce for dipping
DIRECTIONS:
- In a saucepan bring 4 cups of seasoned water to a boil. To season your water, use 1 tsp or salt and pepper, and 1 tsp of any seasoning blend you like (Old Bay is a classic, I used a tsp of a tandoori spice mixture I had sitting on the shelf. What we are doing here really is creating a shortcut "court bouillon", an O.G. French term for making seasoned water. Once the water is boiling, take off the heat and let cool for 10 minutes (set a timer).
- Slide your raw shrimp into the pot. Set the time again for 3 minutes. Stir gently.
- Using a spider or slotted spoon, transfer the poached shrimp into a container. Cool in the fridge. You now have about 45 grams of lean protein to snack on!
SHRIMP FUN FACTS
Shrimp are sold in various sizes, and assigned a number based upon how many shrimp make up a pound. So they are very easy to track in restaurants. Most servers will know the size of shrimp used in whatever dish you may be considering. Here is a handy-dandy guide to help you navigate shrimp sizes! For example, if you know that the shrimp are 16/20s (common restaurant size) and there are 6 shrimp on your dish, you know you have gotten 6 ounces!
