Simple And Easy Healthy Shrimp Recipes


I offer simple Healthy Shrimp recipes for an interesting
snack: small balls of shrimp and vegetable mince are quickly fried in deep fat
and served with sour cream, capers and dill sauce.

Healthy Shrimp Recipes
Healthy Shrimp Recipes

Shrimp And Zucchini Meatballs With Cream


  • Raw shrimp (peeled and finely chopped) – 550 g
  • Zucchini (grate on a coarse grater) – 250 g
  • Garlic (squeeze garlic) – 1 tooth
  • Parsley greens (finely chopped) – 2 tbsp. l
  • Lemon small (grated zest and juice) – 1 pc
  • Eggs large (slightly beat) – 2 pc
  • Sour cream – 250 ml
  • Capers (rinse, lightly squeeze and chop) – 1 tbsp
  • Dill (finely chopped) – 1 tbsp
  • Olive oil (for deep-frying) – 2 cups
  • Salt
  • Black pepper, ground

How To Make Shrimp And Zucchini
Meatballs With Cream Sauce:

1. Connect shrimps, zucchini,
garlic, parsley, zest, lemon juice and eggs. Add salt and pepper to taste. Mix
well with your hands, cover with cling film and place in the refrigerator for 1
2. Meanwhile, mix the sour cream,
capers and dill. Add black pepper. Cover the sauce with foil and leave in the
3. Heat the oil in a large, heavy
frying pan (or in a cauldron) over moderately high heat. Make small balls the
size of a walnut from shrimp mince.
4. Gently lower the meatballs with
a slotted spoon into the hot oil and fry for 4-5 minutes on each side (turn
over carefully). Cook the meatballs in portions, do not overload the pan.
5. Take out a slotted spoon and
lay on a paper towel.
6. To meatballs separately serve
cooked sour cream sauce.

Puff Greek Salad:

The classic Greek salad, the recipe of which includes feta,
cucumbers, tomatoes, olives, in this case is supplemented with several more
tasty ingredients. Dressing is made from yogurt and mayonnaise, but to make
Greek salad easier, you can exclude mayonnaise. Observe the order of products
is not necessary lay them out in any order. But, like all puff salads, prepare
a puff Greek salad preferably in a transparent dish.


  • Cucumber fresh, peeled and finely chopped – 1 cup
  • Natural yogurt, thick (Greek) – 1 cup
  • Mayonnaise – ½ cup
  • Fresh lemon juice – 1 tbsp
  • Dill Dried – 1 tsp
  • Roman salad (more tender core of cabbage) – 300 g
  • Canned artichokes – 400 g
  • Tomatoes, sliced without seeds – 2 pc
  • Cherry peppers (small spicy chili), canned, sliced – 1 cup
  • Olives are large, without stones, cut into 4 parts – 1 (170
  • Feta – ¾ cup
  • Onion red, thinly sliced – ½ pc
  • Fresh, large, peeled shrimps (tails leave) – 330 g
  • A mixture of seasonings for Greek salad (or black pepper,
    thyme, oregano) – 1 ½ tsp
  • Vegetable oil – 1 tbsp
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How To Make Puff Greek Salad:

1. Mix cucumber, yogurt,
mayonnaise, lemon juice and dill. Cover and place in the refrigerator.
2. In a large glass salad bowl
laid layers of Roman lettuce, artichokes, tomatoes, cherry peppers, olives,
cheese pieces, onions.
3. Cover and leave the Greek salad
in the refrigerator for several hours (up to one day).
4. Sprinkle the shrimp with the
seasoning mixture and fry in a pan in the heated oil (1 minute on each side).
5. Decorate the puff Greek salad
with shrimps and serve with cooked dressing.

Cheese Mousse With Fish And Shrimps:

Mousse is made from cream cheese, sour cream, cod, shrimp
and trout. Snack is served cold.


  • Smoked trout fillet (sliced into thin slices) – 280 g
  • Cod, fillet without skin – 450 g
  • Shrimps boiled, peeled (cut in half) – 180 g
  • Sour cream – 300 g
  • Cream Cheese – 230 g
  • Bay leaves – 1 pc.
  • Lemon – 1 slice
  • Black Peas – 6 Peas
  • Olive oil – 1 tbsp. l
  • Cold water – 60 g
  • Gelatin – 15 g
  • Dill fresh (minced) – 30 g
  • Juice of one lemon
  • Tabasco Sauce – 3 drops
  • Salt – to taste
  • Ground black pepper – to taste
  • Dill for decoration
  • Parsley for decoration
  • Lemon slices for serving

How To Cook Cheese Mousse With Fish
And Shrimps:

1. Put cod fillet, bay leaf, lemon
slice and black peppercorns in a saucepan, add water to cover fish and bring to
a boil. Cook the Fish kebabs on medium-low heat for 10-15 minutes, until soft.
2. Cover the oiled form with thin
slices of smoked trout, leaving long hanging edges.
3. Remove the cod from the pan,
break it into pieces and place in a large bowl.
4. Pour 60 g of cold water into a
small heat-resistant bowl, pour gelatin into it and leave at room temperature
for 5 minutes.
5. Then place the bowl in a water
bath, stir gelatin until dissolved. Remove the bowl from the bath, leave at
room temperature.
6. Add shrimp, sour cream, cream
cheese and dill to the cod bowl. Add lemon juice and Tabasco sauce, salt and pepper
and mix well.
7. Add cooled gelatin to this
mixture, mix well and put this mass into the prepared mold, flatten the surface
with a spatula.
8. Cover the mass with the hanging
edges of the trout, lightly press down, cover with cling film and place in the
refrigerator for 2 hours.
9. Remove the form with the mousse
from the refrigerator, hold the knife along the edges and turn the form onto a
serving dish. Remove the form from the mousse.
10. Serve cheese mousse with
greens and lemon slices.
—– Enjoy Your Meal! —–


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