DIY: 3 Light & Easy Shrimp Dishes

I once read somewhere that if you’re trying to put a heart-healthy spin on eating (and shave off a few calories) without sacrificing flavor, you should swap out heavier meats for shrimp or portabello mushrooms. Makes sense, right? So after testing out gobs of recipes on our friends, families, house guests and other halves (and you know guys are tough critics on light fare, what with their affinity for chicken wings, red meat & beer), we wanted to share our hands-down favorite shrimp recipes. These crowd-pleasers are just as light & healthy as they are delicious, so before Summer’s over, let’s take a few of ‘em for a spin, shall we?


Summer rolls plated _ Covet Living for RTR


Steph’s Shrimp Summer Rolls

I started whipping these up last summer when I wanted to pack a healthy poolside snack that was satiating but that wasn’t potato chips or pretzels. These also are great to do as a lighter tailgate food or as an appetizer to nosh on before a dinner party.

Steph's Shrimp Summer Rolls _ Covet Living for RTR



Package Rice Paper or “Spring roll skin” – the round shape is easiest to work with
1 Cucumber, julienned
3 Carrots, julienned (you can also buy the pre-packaged carrot straws)
1 hunk fresh ginger root, about an inch round, then julienned or shaved thin
20 fresh basil leaves
20 fresh mint leaves
½ pound fresh shrimp (I like to buy them already cooked, peeled & deveined)


4 tablespoons Kikkoman Hoisin Sauce (I’ve tried a lot of ‘em. I like Kikkoman best.)
2 tablespoons Peanut Butter qw
1 tablespoon sesame seeds (optional, but I love ‘em)
1 teaspoon Sesame Oil



Step 1: Fill a large container (a baking pan works well – something wider than the rice paper) with warm water. Submerge 1 paper at a time until it’s pliable (about 30 seconds), but be careful not to let it get too soggy, or it’ll tear easily.
Step 2: Take rice paper out of water, and lay flat on a clean, dry dishtowel. Flatten out any wrinkles in paper, then arrange down the center of paper (like a taco): 2-3 shrimp, 2 basil leaves, 2 mint leaves, pinch of your julienned cucumbers, pinch of julienned carrots, and a pinch of your julienned ginger.
Step 3: Fold (like you would a burrito) end closest to you – we’ll call it the south side – over the center of the roll’s contents, then do the same with the north side. Tuck the west side over center of roll as well, then roll east. Voilà!
Step 4: Repeat until your contents are finished off.
Step 5: Combine ingredients for peanut dipping sauce in small food processor. Blend until smooth.
Step 6: Serve with peanut dipping sauce.
NOTE: A lot of shrimp/summer roll recipes you’ll find tell you to add rice noodles to the rolls, and rice vinegar to the dipping sauce. I have tried these both and found the rice noodles too much of a filler, and the rice vinegar is easy to overdo and doesn’t taste great in the sauce. But the great thing about these rolls is you can adjust the ingredients however you like to taste.


Shrimp with Avocado-Mango Salsa

Leave it to the geniuses at Self Magazine to create this easy, light dish. It calls for a grill but if you’re a bit slow in that department like I am, go ahead and throw these little packets in the oven for a few minutes and you’re good as gold… And might I add that this mango salsa is DEE-LICIOUS, seriously. Memorize this recipe to put on any and all fish/shrimp, on Mexican dishes, or as a quick and healthy salsa dip. I buy my mango in chunks at Trader Joe’s, for a no-sweat snack.

Karrie's Shrimp Dish _ Covet Living for RTR



Vegetable oil cooking spray
8 cups baby spinach
1 cup couscous
1 lb medium shrimp, shelled and deveined
1/2 cup chopped fresh cilantro, divided
1 tablespoon extra-virgin olive oil
3/4 teaspoon salt, divided
1 large mango, peeled and diced
1 medium avocado, diced
1 medium tomato, diced
1/4 cup chopped red onion1/2 jalapeño chile, seeded and finely chopped
1 tablespoon fresh lime juice



Step 1: Heat grill
Step 2: Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Place 2 cups spinach in center of 1 half of each piece of foil.
Step 3: Combine couscous with 1/4 cup water; divide evenly among packets, placing on top of spinach.
Step 4: Combine shrimp, 1/4 cup cilantro, oil and 1/2 tsp salt in a bowl. Divide shrimp evenly among packets, placing next to couscous.
Step 5: Fold foil to close and crimp edges to seal; place on grill; close lid; cook until packets are fully puffed, 10 minutes.
Step 6: Combine remaining 1/4 cup cilantro with remaining 1/4 tsp salt, mango, avocado, tomato, onion, jalapeño and lime juice in a bowl.
Step 7: Carefully cut foil to open; stir contents; garnish with salsa before serving.

Cilantro Shrimp with Spinach and Gingered Carrot Mash

This recipe was originally adapted from Lizzy Writes’ Lemon Garlic Shrimp, Wilted Spinach & Cauliflower Mash. I think we both pinned it one day and made it the same night because it looked so spectacular. Karrie likes the traditional recipe Lizzy wrote; Steph tweaks it a little (recipe below) and sometimes makes it with Gingered Carrots. Try them both and let us know what you think!

Cilantro Shrimp, Spinach and Gingered Carrot Mash




1 pound raw shrimp, peeled and deveined
1 bunch fresh cilantro
A few nubs of fresh ginger root
A few glugs olive oil
Juice of ½ lemon
1 bag baby carrots, steamed and drained
2-3 gumballs of fresh ginger root
¼ cup butter
1 package baby spinach, washed
Zest of 1 lemon



Step 1: In a small food processor, blend 1 whole bunch of cilantro and a few nubs of fresh ginger – the equivalent of 3 gumballs. Add a glug or two of Olive Oil to get the consistency right and get it to blend thoroughly – just enough until it starts to mix together – not too much that it’s liquid-y. Once you get the consistency right, squeeze about a 1/2 a lemon in there, and add a dash of salt. Blend thoroughly.
Step 2: Wash and peel shrimp. Pat dry, then transfer to a big Ziploc. Pour the cilantro/ginger marinade over the shrimp, close bag, and make sure the shrimp is thoroughly coated. Refrigerate. This marinade is delicious and never fails.
Step 3: In a food processor, chop ginger root thoroughly. Add carrots, butter and a dash of salt. Blend thoroughly. Cover and set aside.
Step 4: The key to the spinach is this: sauté the shrimp in a large skillet FIRST. Once cooked through, set shrimp aside and leave all the cilantro cooking juices in pan. Add spinach and sprinkle with lemon zest until wilted.
To serve: Layer carrot mash in a shallow bowl, then wilted spinach, then shrimp.


Happy Cooking!
Stephanie & Karrie of Covet Living