Shrimp has low-fat and low-calorie protein, a four ounce serving of shrimp supplies 23.7 grams of protein for a mere 112 calories and less than a gram of fat. Shrimp is a very good source of vitamin D. This vitamin regulates the absorption of calcium and phosphorus, which is essential for strong teeth and bones.www.wellbeingart.com

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Thai Grilled Shrimp Recipe
Shrimp are an excellent protein for a busy night because they defrost and cook very
quickly. They easily take on the flavors and aromas of the spices used on them, so
they are also extremely versatile delicious. This Thai shrimp recipe is no exception.
The flavors used in Thai cooking are absolutely incredible, and shrimp are a perfect
base for these complex flavors. Some of the flavors often found in Thai cooking are:
 Various types of chilies and peppers
 Turmeric
 Ginger

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 Citrus and lemongrass
 Basil
 Onions and Shallots
 Cinnamon, Cloves and Mint
 Cumin
 Garlic
 Fish sauce
 Curry powder
 Sesame
 Combinations of these spices and flavors taste great on everything from
vegetables to meats. They can turn a simple soup into a complex and
delicious favorite. They can even spice up a traditional breakfast omelet.
For these shrimp, I chose a combination of ginger, citrus, garlic and peppers with a
hint of sweetness from honey. Grilling these on a gas or charcoal grill helps intensify
the flavor and lends a little smokiness, but if you don’t have a grill, these can be
easily sauted in a pan, grilled on a cast iron grill pan, or cooked in the oven.
Make It A Meal
These can easily become the base of an entire meal, and it can be made several
ways depending on your preferences. Some suggestions:
Steam or sauté some veggies in a wok with sesame oil to serve with the shrimp.
Grill some Bok Choy or other veggie with the shrimp and serve together.
Make some rice (or cauliflower rice) as the base. Heat the extra marinade in a small
pan until boiling and simmer for about 10 minutes to create a sauce to top both.
Add more citrus juice and honey if needed for liquid and taste.
Thai Grilled Shrimp Recipe
A fast shrimp recipe that uses Thai flavors of citrus, garlic, peppers and honey for a
sweet and savory meal.

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Ingredients
1. 2 pounds uncooked shrimp (peeled, deveined and tails removed)
2. A 1-inch piece of fresh ginger root
3. 5 cloves of garlic
4. 1 orange
5. 1 lime
6. 2 Tablespoons toasted sesame oil
7. 2 tablespoons honey (or maple syrup)
8. ¼ cup coconut aminos
9. 1 teaspoon sriracha or other hot sauce (optional)
10.½ teaspoon salt
11.½ teaspoon cracked black pepper (or white pepper)
Instructions
 Place shrimp in medium size bowl.
 Peel ginger root and mince finely. Sprinkle over the shrimp.
 Peel and mince the garlic and sprinkle over the shrimp.
 Zest the orange and lime over the shrimp, then juice both and add to the
bowl.
 Whisk together sesame oil, honey, coconut aminos, sriracha, salt and pepper
and pour over the shrimp and spices mixture in the bowl. Stir gently to evenly
coat all shrimp.
 Preheat grill to medium/high. Pour remaining marinate liquid into a small
saucepan. Bring to a boil and simmer for at least five minutes.
 After about ten minutes, place shrimp on skewers (I use reusable stainless
steel ones)
 Grill for 3-4 minutes per side on pre-heated grill until cooked. Brush with
heated marinade during cooking if desired (this can also be used as a sauce
and served with shrimp over rice).
 Remove and serve immediately.

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Benefits of Shrimps
 Shrimp can be a unique source of the antioxidant and anti-inflammatory
carotenoid nutrient astaxanthin.
It is possible for a single 4-ounce serving of shrimp to contain 1-4 milligrams
of astaxanthin. In animal studies, astaxanthin has been shown to provide
antioxidant support to both the nervous system and musculoskeletal system.
 In addition, some animal studies have shown decreased risk of colon cancer
to be associated with astaxanthin intake, as well as decreased risk of certain
diabetes-related problems. Importantly, the astaxanthin content of shrimp
can vary widely, mostly in proportion to the amount of astaxanthin in their
diet.
 In addition, the source of astaxanthin in the diet of shrimp remains an
ongoing controversy. Since over half of the shrimp consumed both in the U.S.
and worldwide are farmed, the diets that they consume depend on the
approach of the producers.
 Both synthetic forms of astaxanthin and naturally occurring forms found in
phytoplankton and zooplankton have been used in shrimp farming.
 In general, when purchasing farmed shrimp, we believe that it makes sense
to select shrimp that have consumed natural and plentiful amounts of
astaxanthin from natural dietary sources including marine algae and
zooplankton.
 Shrimp is an excellent source of selenium, this neutralizes the injurious
effects if free radicals which is the main cause of cancer and other
degenerative diseases.

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 Shrimp has low-fat and low-calorie protein, a four ounce serving of shrimp
supplies 23.7 grams of protein for a mere 112 calories and less than a gram
of fat.
 Shrimp is a very good source of vitamin D. This vitamin regulates the
absorption of calcium and phosphorus, which is essential for strong teeth
and bones.
 Shrimp has anti-inflammatory qualities that can help reduce gum swelling.
 Shrimp is a good source of vitamin B12. This vitamin is important for the
proper brain function and essential for the formation and maturation of
blood cells.
 Shrimp is also a good source of omega-3 fatty acids which reduce the risk of
cardiovascular problems because it reduces cholesterol in the blood.
 Omega-3 fatty acids can also ease the symptoms of premenstrual syndrome,
avoid blood clots, prevent the development of rheumatoid arthritis, slows
the growth of cancerous tumors, and helps prevent Alzheimer's disease.