I always keep shrimp in my freezer. I buy it in bulk or when it’s on sale so it’s there when I want it. Shrimp is a great source of lean protein and one of the few proteins you can easily defrost in minutes and without affecting quality. Simply run the frozen shrimp under cold water until it thaws. This recipe technically makes boiled, not steamed, shrimp. The result is similar, but I have found boiling to yield more consistent results.

　　

Ingredients

makes 4 servings

　　1 1/3 pounds large (21-25 count or similar) unpeeled shrimp, or 1 pound peeled

　　Salt, preferably sea salt

　　

Step 1

Place a bowl of ice water in the sink. Bring a medium pot of salted water to a boil over high heat. Add the shrimp and cook them 1 to 2 minutes until the outsides turn pink and they are cooked through.

　　

Step 2

Drain the shrimp and transfer them immediately to the bowl of ice water. Drain them again. Peel and eat them immediately, or store them in an airtight plastic container in the refrigerator for up to 3 days.

　　

nutrition information

Step 3

Each (about 4-ounce) serving has:

　　

Step 4

Calories: 120

　　

Step 5

Protein: 23g

　　

Step 6

Carbohydrates: 1g

　　

Step 7

Fat: 2g

　　

Step 8

Trace Saturated Fat

　　

Step 9

Cholesterol: 172mg

　　

Step 10

Fiber: 0g

　　

Step 11

Sodium: 168

　　Reprinted with permission from I Can't Believe It's Not Fattening! by Devin Alexander. Copyright © 2010 Devin Alexander. Published by Clarkson Potter Publishers, a division of Random House, Inc. All rights reserved.Devin Alexander is the author of The Most Decadent Diet Ever, Fast Food Fix, and coauthor of The New York Times bestsellers The Biggest Loser Cookbook and The Biggest Loser Family Cookbook. She was a chef on NBC's The Biggest Loser and the host of Healthy Decadence on Discover Health and FitTV.