I used to only prepare Caesar Salads when I was having a large Italian or steak dinner. Now, I make them all of the time since my three kids (who are 8, 10 and 11) love them so much. This version is only five ingredients which is perfect this time of year when you want to eat light but also are in a hurry. Purchase already-peeled and deveined shrimp to save time or substitute chicken or salmon for the shrimp. If I don’t have time to prepare a homemade dressing, I buy Ken’s Reduced-Fat Caesar dressing, which is really yummy.


Shrimp Caesar Salad

Prep: 10 minutes

Yield: 4 to 6 servings


6 cups romaine lettuce leaves

11/4 pounds cooked shrimp, peeled and deveined

1/4 cup shaved Parmesan cheese

1/3 cup croutons

Reduced-fat Caesar salad dressing (I like Ken’s)


1. Toss romaine and remaining ingredients in a large salad bowl or serving platter.


Soba Noodle Salad with Citrus Vinaigrette from Cooking Light

The combination of soba noodles, edamame, ginger, carrots and fresh citrus juices creates this healthy and flavorful shrimp salad. If you don’t eat shrimp, feel free to add cooked, sliced chicken to this recipe. Don’t let the lengthy-looking ingredient list fool you, this recipe can be on the table in less than 30 minutes.


Healthy Shrimp Noodle Salad

Prep: 10 minutes

Cook: 15 minutes

Yield: 4 servings (serving size: about 2 cups)


1  (8-ounce) package soba noodles

1 1/4  cups frozen shelled edamame (green soybeans)

3/4  cup  matchstick-cut carrots

1/3  cup  sliced green onions

2  tablespoons chopped fresh cilantro

1 1/2  teaspoons chopped jalapeno pepper (optional)

1  pound peeled and deveined medium shrimp

1/4  teaspoon kosher salt

1/4  teaspoon crushed red pepper flakes

Cooking spray

2  tablespoons fresh orange juice

2  tablespoons  fresh lime juice

1  tablespoon low-sodium soy sauce

1  tablespoon dark sesame oil

1  tablespoon  olive oil

1 teaspoon grated fresh ginger


1. Cook noodles in boiling water 7 minutes or until almost al dente. Add soybeans to pan; cook 1 minute or until thoroughly heated. Drain. Place noodle mixture in a large bowl. Add carrots, onions, cilantro, and pepper, if desired; toss.

2. Heat a large skillet over medium-high heat. Sprinkle shrimp with salt and red pepper. Coat pan with cooking spray. Add shrimp; cook 1 1/2 minutes on each side. Add shrimp to noodle mixture.

3. Combine orange juice and remaining ingredients in a bowl, stirring well with a whisk. Drizzle juice mixture over noodle mixture; toss well.

Shrimp Po'boy with Spicy Ketchup from Cooking Light

With Mardi Gras parades going on now and Fat Tuesday coming up on February 24th, I thought I would share a Shrimp Po’ Boy recipe. This recipe is special because these Po’ Boy sandwiches are lower in fat and take only 20 minutes to prepare. The shrimp in these sandwiches are not fried but instead, broiled in the oven. This technique works great, sparing the oil, but still adding flavor and crunch. Use your favorite cocktail sauce if time is short or try the quick recipe below and savor the taste of New Orleans.

Shrimp Po’ Boys

Use your favorite cocktail sauce for this recipe or make your own by combining 2 tablelspoons chili sauce, 2 tablespoons ketchup, 2 tablespoons lemon juice, 1/2 teaspoon horseradish and 1/4 teaspoon hot sauce in a medium bowl.

Prep: 15 minutes

Cook: 5 minutes

Yield: 4 servings 


3  tablespoons panko or dry breadcrumbs

1/4  teaspoon  salt

1/4  teaspoon  black pepper

1  garlic clove, minced

1  tablespoon olive oil

1  pound large shrimp, peeled and deveined

Cocktail sauce

2  (10-inch) submarine rolls, split

2  cups torn curly leaf lettuce

1/2  cup thinly sliced red onion

1 lemon (optional)


1. Prepare broiler.

2. Line a baking sheet with heavy-duty aluminum foil. Combine breadcrumbs, salt, pepper, and garlic in a medium bowl, stirring with a fork. Combine oil and shrimp; toss well. Place half of the shrimp in the breadcrumb mixture; toss well to coat. Place breaded shrimp in a single layer on prepared baking sheet. Repeat procedure with remaining shrimp and breadcrumb mixture. Broil 4 minutes or until shrimp are done.

3. Spread 2 tablespoons cocktail sauce over cut sides of each roll half. Place 1 cup lettuce over bottom half of each roll; top with 1/4 cup onion. Arrange 1 cup shrimp on each roll half; squeeze with lemon juice, if desired. Top with remaining roll half. Cut sandwiches in half.


Iceberg wedge salads are so fresh, delicious and best of all, simple. This one is a low-fat main-dish salad topped with shrimp and turkey bacon. I developed a low-fat blue cheese dressing to go with it, but if you’re short on time, use a bottled blue cheese or even vinaigrette dressing instead. This recipe is so simple: 21 minutes and dinner’s on the table.


Shrimp Iceberg Wedge

If you’re short on time, cook turkey bacon in microwave on HIGH 21/2 to 3 minutes or until crispy.

Prep: 15 minutes

Cook: 6 minutes

Yield: 4 servings


1/2 cup light mayonnaise

3 tablespoons fresh lemon juice, divided

1/4 to 1/2 teaspoon bottled hot sauce

1/4 teaspoon freshly ground pepper, divided

2 to 3 tablespoons crumbled Blue cheese

1 pound large shrimp, peeled and deveined

1 large head iceberg lettuce, cut into 6 wedges, with core attached

2 slices turkey bacon, cooked and crumbled into pieces

1 cup chopped tomato

1/3 cup thinly sliced red onion

Pita wedges (optional)


1. Combine mayonnaise, 1 tablespoon lemon juice, hot sauce and 1/8 teaspoon pepper in  a small bowl. Add blue cheese, stirring until well blended. Cover and refrigerate until ready to serve.

2. Preheat grill saute pan or grill pan to medium-high heat.

3. Drizzle shrimp with remaining 2 tablespoons lemon juice and remaining 1/8 teaspoon pepper. Place shrimp on grill rack or grill pan coated with cooking spray; grill 3 minutes on each side or until shrimp are done.

4. Arrange lettuce wedges on serving plates. Top with bacon, tomato, onion and shrimp. Spoon dressing evenly over each wedge.

Greek Salad with Shrimp from Cooking Light

If you’re like me, you have had your fill of heavy holiday foods. So, why not a healthy salad for dinner? This salad is one of my favorites! It’s inviting, flavorful, colorful, crisp and the ingredients add huge amounts of flavor without adding all of the heavy fat and salt. It’s perfect for anytime of the year, but especially now, when you want something light, but don’t want to sacrifice quality or taste. 

Shrimp Greek Salad

Prep: 25 minutes

Yield: 4 servings


1 1/2  pounds  large shrimp, peeled and deveined and cooked

6  cups  torn romaine lettuce

1 1/2  cups  halved cherry tomatoes

1  cup  (1/4-inch-thick) slices red onion, separated into rings

1  cup  cucumber, halved lengthwise and cut into 1/4-inch slices

1  tablespoon  chopped fresh flat-leaf parsley

3  tablespoons  red wine vinegar

2  teaspoons  Dijon mustard

1  teaspoon  extra-virgin olive oil

3/4  teaspoon  dried oregano

1/4  teaspoon  salt

1/4  teaspoon  black pepper

2  garlic cloves, minced

1/2  cup  (2 ounces) crumbled feta cheese

8  kalamata olives, pitted and halved

4  pepperoncini peppers


1. Place lettuce, tomatoes, onion, and cucumber in a large bowl; toss to combine. Combine parsley and next 7 ingredients (parsley through garlic), stirring with a whisk. Spoon 1 tablespoon dressing over shrimp; toss to combine. Add shrimp mixture and remaining dressing to lettuce mixture; toss gently to coat. Spoon about 2 3/4 cups salad onto each of 4 plates. Top each serving with 2 tablespoons cheese, 4 olive halves, and 1 pepperoncini pepper.

Shrimp and Snow Pea Stir-Fry

I thought I would share another stir-fry recipe I developed for Cooking Light magazine last January for a “Superfast” story. This recipe is so fast that you’re not going to believe it.  It takes literally 6 minutes to cook, start to finish. It’s a complete meal too: lean protein from shrimp, freshness and crunch from bell pepper and snow peas, and Asian flavor from sesame oil, ginger, and soy sauce. Need I say more? Oh, by the way, it’s under 7 grams of fat and under 300 calories per serving. 

Shrimp and Snow Pea Stir-Fry

Prep: 10 minutes

Cook: 6 minutes

Yield: 4 to 6 servings


1  teaspoon dark sesame oil

2  tablespoons bottled minced fresh ginger or grated fresh ginger

3  tablespoons low-sodium soy sauce

2  tablespoons seasoned rice wine vinegar

2  teaspoons sugar

1  teaspoon bottled minced garlic

1  small red bell pepper, cut into 1 1/2-inch pieces

1  small red onion, cut into 8 wedges

1  cup snow peas, trimmed

1 1/2  pounds peeled and deveined large shrimp

3 t ablespoons sesame seeds, toasted


1. Heat oil in a large nonstick skillet over medium-high heat.

2. Combine ginger, soy sauce, vinegar, sugar, and garlic, stirring with a whisk.

3. Add bell pepper and onion to pan; stir-fry 2 minutes or until crisp-tender. Add snow peas and shrimp; stir-fry 3 minutes or until shrimp are done. Add soy sauce mixture, and cook 1 minute. Sprinkle with sesame seeds.