Do your eyes and tastebuds rejoice, but your conscience feel guilty everytime you’re eating shrimps because you’re worried about their cholesterol content? Shrimps, the most delicious seafood are considered perfectly healthy to eat for people with normal cholesterol levels. Shrimps are low in calories and saturated fat, and although they are also high in cholesterol, scientists found that it did not increase the overall cholesterol levels of the study participants. It did show to slightly elevate the LDL or bad cholesterol but it also spiked their HDL, the good cholesterol.
If you’re concerned about cholesterol, steam or grill your shrimps and benefit from its many other health-promoting effects that out way the bad.
1. Helps fight cancer
Every 85 g (8oz) of steamed shrimps can provide the body with 48% of the DV of selenium. Lack of selenium in the body has been linked to the incidence of many types of cancer, including prostate. Researchers at the Institute of Food Research (IFR) revealed that a combination of sulforaphane and selenium makes them 13 times more potent in attacking cancer. Sulforaphane-rich foods include broccoli, cabbage and other cruciferous veggies.
2. Keeps skin, hair and nails healthy
The most expensive shampoo and lotion will be useless to hair and skin without the adequate supply of protein in the body. Protein is a vital part of every living tissue and shrimps are excellent sources of this mineral
3. Helps prevent anemia
Shrimps are rich in vitamin B12, a nutrient which supports the production of red blood cells and help prevent pernicious anemia.
4. Boosts energy
Fatigue and weakness may indicate low levels of iron in the body. Iron is an essential nutrient needed for energy and vitality and shrimps are rich with this mineral.
5. Helps build strong bones
These crustaceans are loaded with phosphorus. Calcium and phosphorus are the two chief nutrients which work closely together to build strong bones and teeth.
6. Helps process fats
Niacin (vitamin B3) helps process fats, carbohydrates and protein and turns it into energy. Shrimps can provide a good amount of this essential vitamin.
7. Helps fight depression
Just like fish, shrimps can also supply omega-3 fatty acids. Study participants have shown that omega-3’s offer powerful protection against depression and may help improve mood to those who are already suffering from the disorder.
8. Helps promote prostate health
Preliminary studies have shown that zinc slow down prostate cancer cell growth. Eating shrimps will add to the body’s needed daily value of this mineral which is only 10-15 mg.
9. Keeps thyroid healthy
Shrimps can contribute to thyroid health through its supply of copper.
10. Helps stabilize blood sugar levels
These scrumptious seafoods are also good sources of magnesium, which studies suggest can help prevent the development of type 2 diabetes
Enjoy this nice and quick shrimp recipe…
Paprika Garlic Shrimp and Green Bean Sauté
1 – 12 oz. Frozen green beans, in steamer bag (4 cups)
3 tablespoons extra-virgin olive oil
1/4 cup minced garlic
2 teaspoons paprika
1 pound raw shrimp, (21-25ct. come in a pound), peeled and deveined
2 – 16 oz. cans large butter beans, or cannellini beans, rinsed
1/4 cup sherry vinegar, or red-wine vinegar
1/2 teaspoon salt
1/2 cup parsley, chopped – optional
Freshly ground pepper, to taste – optional
Prep Day: Grab a 2 gallon freezer bag. Label it. Place green beans and shrimp in 2 gallon bag. Place paprika and garlic in snack bag. Don’t forget to put it in the 2 gallon bag. Freeze. Grab a gallon storage bag for the pantry and label. Fill a small container of olive oil. Fill another small container with salt and vinegar. Place both containers in the gallon storage bag along with the 2 cans of beans. Place in pantry.
Serve Day: Thaw garlic paprika mixture in fridge overnight. Thaw shrimp under cold water day of cooking. Chop parsley. Rinse canned beans. Steam green beans as directed, but make sure they stay tender crisp. Steaming will take 4-6 minutes about. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley. Divide the green beans among 6 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley. Serve with quinoa or brown rice.
Nutrition Per serving : 245 Calories; 8 g Fat; 1 g Sat; 6 g Mono; 115 mg Cholesterol; 26 g Carbohydrates; 23 g Protein; 8 g Fiber; 596 mg Sodium; 855 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 starch, 1 vegetable, 3 very lean meat, 1 fat