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Pretty Featured Food of the Month: Shrimp

Shrimp Nutritional Facts

We love shrimp. So easy to toss on a summer salad - fresh, sautéed or grilled. Read below why this protein is also a great staple in your Pretty-Plan!


Excellent source of selenium and protein, very good source of vitamins B12 and D and a good source of iron, magnesium, phosphorus, zinc, copper and Omega-3 fatty acids.

Very low in fat and calories

As a good source of Omega-3, it may help prevent and control high blood pressure, hence reduce the risk of cardiovascular problems.

Vitamin D in shrimp regulates the absorption of calcium and phosphorus, which are important for strong bones and teeth.

Vitamin B12 is essential for brain functioning properly and for the formation of blood cells.

Selenium neutralizes the harmful effects of free radicals and may protect you from cancers and other degenerative diseases.

High content of tyrptophan amino acid in shrimps can help you with relaxation, restfulness and sleep. Deficiency of tyrptophan may lead to low levels of serotonin.

Shrimp has anti-inflammatory qualities that can help reduce gum swelling.

- Low in saturated fat
- No sugar
- High in iron
- High in niacin
- High in phosphorus
- Very high in selenium
- Very high in vitamin B12
- High in zinc

Other health benefits contained in shrimp include:

- Support of good heart health (by keeping homocysteine levels low)
- Helps in the regulation of heart rhythms
- Helps in the control of high blood pressure
- Helps in the avoidance of high blood pressure
- Provides increased protection against various forms of cancer (due to selenium and Omega 3 fatty acids contained in shrimp nutrition)
- Protects against Alzheimer's Disease
- May help relieve symptoms of depression

Shrimp Recipes

We love shrimp best in our 'Salad Topper'
Sautéed with garlic, mushrooms, onions and fresh herbs and spices.
Then tossed onto a fresh salad of raw vegetables.
Delicious and so quick and easy!

Sesame-Orange Shrimp

4 servings

Active Time: 30 minutes
Total Time: 30 minutes


- 3 tablespoons sesame seeds (white, black or a mix)
- 2 large egg whites
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 pound peeled and deveined raw shrimp (21-25 per pound)
- 2 tablespoons canola oil, divided
- 3/4 cup orange juice
- 1/4 cup dry sherry (see Note)
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon sugar
- 1 scallion, thinly sliced


1. Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl. Add shrimp and toss to coat.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add half the shrimp and cook until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with the remaining 1 tablespoon oil and the rest of the shrimp.

3. Add orange juice, sherry, soy sauce and sugar to the pan. Bring to a boil and cook, stirring occasionally, until slightly thickened and reduced by half, 4 to 6 minutes. Return the shrimp to the pan and stir to coat with the sauce. Serve immediately, with scallion sprinkled on top.

Italian Shrimp with Orzo

This delicious Italian dish features shrimp, basil and a light lemon flavor. This is a great dinner for a warm night and is even better as a cold salad the next day.

Serves: 2


- 1/2 cup orzo
- 2 teaspoons olive oil, divided
- 1 cup diced tomato
- 3/4 cup sliced green onions
- 1/2 cup crumbled feta cheese
- 1/2 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 pound shrimp, peeled and de-veined
- 1/4 cup chopped fresh basil


1. Preheat oven to 450 degrees F.

2. Coat the inside of a regular size foil cooking bag with cooking spray. Place bag on a baking sheet. Place shrimp in a small mixing bowl with 1 teaspoon olive oil and the basil.

3. Cook orzo in boiling water 5 minutes. Drain and place in mixing bowl.

4. Stir in one teaspoon oil and next 7 ingredients (oil through pepper). Place mixture in cooking bag. Arrange shrimp on top of orzo.

5. Fold edges of bag to seal and bake at 450 degrees F for 25 minutes.

6. Cut open bag with scissors (be careful of steam) and serve.


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