Shrimp and sautéed onions with citrus and spice will make this entrée a favorite; 25 grams of protein and only 400 calories.
Orange and red peppers are the perfect ingredients to prepare this delicious and colorful dish. The contrasting flavors of citrus and spicy combined with shrimp and sautéed onions will make this entrée a favorite for the whole family, even for a weeknight meal. Complement with a green salad or steamed quinoa and have a balanced meal in 30 minutes or less.
25 g protein/400-calorie meal 40 g protein/600-calorie meal
(Divide into 4 servings.) (Divide into 3 servings.)
1 TBSP Olive oil
1 Red bell pepper, sliced into thin strips
1 1/2 lb. (675 g) Large shrimp, shelled and deveined
1/2 tsp Salt
1/4 tsp Red pepper flakes
3 Green onions, chopped
Grate 1 teaspoon orange peel from one orange, then squeeze out ¼ cup orange juice and set aside. Peel remaining oranges, slice, cut slices in half and set aside. Heat a large skillet over medium-high heat, then add oil. When hot, add bell pepper and sauté for a few minutes until they begin to soften. Add shrimp, salt, red pepper flakes and orange juice, and continue to cook for 3-4 minutes, stirring, until shrimp is opaque and fully cooked. Remove from heat, stir in reserved orange slices, and scatter green onions on top.
Suggestion: Complete your meal with a green salad and steamed quinoa.
See Meal Builder for amounts for your Plan.
Susan is the Sr. Director of Worldwide Nutrition Education and Training at Herbalife, where she is responsible for the development of nutrition education and training materials, and is one of the primary authors of the Herbalife-sponsored blog, www.discovergoodnutrition.com. She is a Registered Dietitian and holds two Board Certifications from the Academy of Nutrition and Dietetics as a Certified Specialist in Sports Dietetics, and a Certified Specialist in Obesity and Weight Management. Susan is also a Fellow of the Academy of Nutrition and Dietetics.
Susan graduated with distinction in biology from the University of Colorado, and received her master’s degree in Food Science and Nutrition from Colorado State University. She then completed her dietetic internship at the University of Kansas. Susan has taught extensively and developed educational programs targeted to individuals, groups and industry in her areas of expertise, including health promotion, weight management and sports nutrition.
Prior to her role at Herbalife, she was the assistant director of the UCLA Center for Human Nutrition, and has held appointments as adjunct professor in nutrition at Pepperdine University and as lecturer in nutrition in the Department of Food Science and Nutrition at Cal Poly San Luis Obispo.
Susan was a consultant to the (then) Los Angeles Raiders for six seasons, and was a contributing columnist for the Los Angeles Times Health Section for two years. She is a co-author of 23 research papers, 14 book chapters, and was a co-author of two books for the public: “What Color is Your Diet?” and “The L.A. Shape Diet” by Dr. David Heber, published by Harper Collins in 2001 and 2004, respectively.