Tag Archives: shrimp

Thai Coconut Shrimp with Finger Limes ( a freaky little fruit )

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Finger Lime Coconut Shrimp Soup made in the style of Tom Kha Gai

What do you do with these weird little limes? They’re called Finger Limes and also “citrus caviar” because of the caviar-like bubbles of tangy citrus pulp on the inside. Exotic fruit afficianaos describe the favor as “tart, lemon-lime with slight herbaceous notes.”  These little-bitty limes hail from Australia’s coastal and rainforest areas – but are also now grown as a specialty product in California.Finger Lime - Citrus CaviarAn enthusiastic citrus-squeezer could make mini margaritas, but I’m saving that as treat to look forward to after my Spartan Beast Dallas race on October 31st (talk about a scary Halloween)!  Tonight I’m sharing a version of a favorite soup, Tom Kha Gai – you know, that spicy Thai soup with chicken and coconut milk. But, I’m doing huge shrimp and lots of limes – it’s a winner, winner for an easy and exotic dinner. You’re going to love this Thai Coconut Shrimp Soup with Finger Limes, especially now that the weather is cooler. If you don’t have finger limes, just swap in two limes sliced thinly and then into quarters. Also, I’ve used a LOT of Instantly Fresh herbs in here (so convenient and next best thing to fresh) — but feel free to swap in fresh chopped if you prefer.Thai Coconut Shrimp Soup with Finger Limes

 

Get a Bowlful of Thai Coconut Shrimp Soup with Finger Limes #FearNoFruit #Fitfluential

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What is your favorite soup? What is your favorite Thai dish? Would you eat soup for breakfast? What’s the weirdest fruit you’ve ever tried? Please share in the comments — XOXO, Jennifer

Finger Lime Coconut Shrimp Soup made in the style of Tom Kha Gai
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Thai Coconut Shrimp Soup with Finger Limes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
This delicious Thai soup is a quick fix and satisfies tastes for spicy and slightly sweet! The finger limes are a delicious addition that makes dinner pop. If you don't have finger limes, just swap in 2 regular limes sliced thinly and quartered.
Course: Main Dish
Cuisine: Asian
Servings: 4 servings
Ingredients
  • 1 tbsp coconut oil
  • 1/2 pint finger limes, sliced thin with peel on
  • 1 lb large shrimp, peeled and deveined but leave tail on
  • 1 15-ounce can lite coconut milk (NOT the coconut milk sold as a beverage in the chilled section)
  • 8 ounces seafood or vegetable stock
  • 1 tbsp Instantly Fresh lemon grass or fresh chopped
  • 1 tsp fresh grated ginger
  • 1 small thai chile
  • 1 tsp Instantly Fresh Mint or fresh chopped
  • 1 tsp Instantly Fresh Basil or fresh chopped
  • 1 tbsp fish sauce
  • salt to taste
Instructions
  1. Add coconut oil to medium-sized stock pot and saute for approximately 1 minute, or until softened. Add stock to pot along with lemongrass, ginger, mint, basil, chili, and limes.
  2. Simmer for 10 minutes. Add in the coconut milk and simmer for another 10 minutes. Salt to taste.
  3. Add in the shrimp and simmer for 8-10 minutes. Serve warm.

CaliCornia Shrimp & Avocado Pizza for Labor Day

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CaliCornia Shrimp Pizza is a quick and easy meal solution made on Naan bread or pre-made crusts.

Even though the calendar has turned to September and I still am getting acclimated to our back-to-school routine, it certainly feels like summer every time I step out the door. Officially, it IS still summer until fall arrives on September 22nd and no one can stop me extracting every last kernel of enjoyment from the season.   On these last warm-weather weekends, my family will eat our dinners al fresco, practice handstands barefoot the grass and usher in the autumnal equinox with our final trips to the lake.

Handstand at Lake

A fantastic outdoor meals for the end of summer or Labor Day weekend is CaliCornia Shrimp Pizza – this quick, easy and amazingly tasty pizza reminds me of the sunshine state with a laid-back vibe and showcase of Mother Nature’s best bounty. Succulent roasted shrimp, sweet corn and creamy avocado slices blend with melted fresh mozzarella and ranch dressing (I used OPA! by Litehouse™ Greek Style Yogurt Ranch Dressing). A crispy yet soft and chewy crust is easily “made’ with Naan bread or pre-baked crusts. Other convenience items like frozen shrimp and a southwestern roasted corn blend with peppers (found in freezer section), means I spend less time making meals and more time with my feet up on the chaise lounge recovering from the long run or workout of the day. And, if I’m lucky I can get one of personal pizza deliver guys (my sons) to deliver me a piece so I don’t have to move another muscle!

CalCornia Shrimp Pizza makes a speedy mead for busy weeknights - grill or make in the oven.

 

Relax and enjoy a laid back slice on Labor Day – Calicornia Shrimp Pizza @litehouse #recipe

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What are you eating during this long holiday weekend? Taking any dips in the ocean, lake or pool? Do tell! Share in the comments below! XOXO — Jennifer

CalCornia Shrimp Pizza makes a speedy mead for busy weeknights - grill or make in the oven.
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CaliCornia Shrimp Pizzas
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 
Enjoy these quick and easy shrimp pizzas from the grill for a relaxed weekend meal -- naan bread or pre-baked crusts save you time!
Course: Appetizer, Main Dish
Cuisine: American, Southwestern
Servings: 4 servings
Ingredients
  • 1 lb frozen large pre-cooked, shelled and cleaned shrimp, thawed
  • 2 tablespoons olive oil
  • 4 slices naan bread or personal pizza crusts
  • 3/4 cup lite ranch dressing (divided) I used OPA Greek Yogurt Ranch Dressing
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 teaspoons chopped fresh cilantro
  • 1 lb fresh mozzarella cheese, sliced into thin rounds
  • 1 cup southwestern-style frozen corn, thawed with any liquid drained of excess liquid
  • 1 large avocado, peeled pitted and sliced
Instructions
  1. Heat oven or gas grill to 400 F degrees.
  2. In small bowl, toss together thawed shrimp with olive oil, cilantro, salt and pepper.
  3. Place shrimp on rimmed baking sheet and heat up in oven for4 to 5 minutes. Or, skewer and heat up on grill for about the same amount of time, taking care not to overcook. Remove shrimp, but leave oven/grill on.
  4. Spread each crust with approximately 2 tablespoons of OPA Greek Yogurt Ranch Dressing, reserve remaining to drizzle on top of finished pizzas.
  5. Place slices of mozzarella on pizza and sprinkle with about ¼ up of thawed corn blend. Top pizzas with roasted/grilled shrimp.
  6. Place pizzas in oven or on grill with lid closed and heat up for another 5 to 7 minutes or until cheese is bubbling and edges are turning golden brown.
  7. Remove pizzas and top with sliced avocado and drizzle with remaining OPA Greek Yogurt Ranch Dressing.

Persimmon Avocado Salad with Chili-dusted Shrimp

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This colorful salad is packed with nutrition including heart-healthy fats, vitamins C and A, and lean protein.I picked a peck of “Sharon” persimmons from Frieda’s Produce – I’ve never had one of these curious fruits in my life! This particular “Sharon” type of persimmon is tomato-shaped with a smooth skin of pale orange to orange-red with a sweet, mild flavor and is nearly seedless.  So, I put these pretty little thinks on the counter to ripen like a tomato, but no change . . . for weeks! So finally, I sliced into one and was very surprised to find out how sweet and ready to eat it as it was!

Persimmons look like a tomato, but had a sweet, fruity taste.

persimmonsHealth and Nutrition Benefits of Persimmons:  This sweet and pulpy fruit is packed with a variety of health benefits. For example, the “divine fruit” provides nearly 80% of the daily value for vitamin C and is a good source of fiber.  Persimmons are  high in other vitamin and mineral content including vitamin A, vitamin E and vitamin B6 along with manganese, copper, potassium and phosphorous.  Benefits from the range of these nutrients have been linked to reduction in certain types of cancer, improved eye health, lowered blood pressure, relief from digestive issues and more. A serving of persimmon (100 grams) has 70 calories and almost no fat.

Back to my persimmon windfall . . .  I wasn’t really sure how to eat persimmons, outside of slices. Though about grilling some (and still may), but then decided to pair up with the best avocados from California  – because everything is awesome with avocado! Am I right?! BTW, California avocados are in season right now and so much better than the ones exported from across the border year-round. Persimmon Avocado Salad with Shrimp

Holding plate of persimmon avocado saladHope you enjoy my recipe for Persimmon Avocado Feta Salad with Chili-dusted Shrimp and Lime Vinaigrette –it tastes as yummy as it is colorful. Plus, it’s a light, healthy Paleo-friendly dish (omit the cheese if you must) providing lean protein from the shrimp, vitamin A and C from the persimmon, and heart-healthy fats thanks to creamy, dreamy avocado.

 

 

 

Persimmon Avocado Salad with Spicy Shrimp #LimeDressing #Fitfluential

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Side Angle Revolved Pose Yoga - Jennifer Fisher - TheFitFork.com

Have you ever tried a persimmon before?  

How many avocados do you eat per week?

What are you doing to be active this week? 

Please share any or all in the comments below! xoxo Jennifer 

This colorful salad is packed with nutrition including heart-healthy fats, vitamins C and A, and lean protein.
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Persimmon Avocado Salad with Shrimp
Prep Time
10 mins
Cook Time
5 mins
Total Time
20 mins
 
This colorful light and healthy and packed with nutrition including lean protein, heart healthy fats and vitamins A & C. Perfect for a Paleo dinner on the patio!
Course: Main Dish, Salad
Servings: 2 people
Ingredients
  • 2/3 pound arge shrimp, peeled and deveined
  • 1 tbsp ancho chile powder
  • 1 tsp salt
  • 2 tbsp olive oli
  • 1 Sharon persimmons cut crosswise in ¼” slices
  • 1 avocado, peeled and cut in slices
  • 2 tbsp crumbled Feta cheese
  • 1 tbsp chopped fresh cilantro
for dressing
  • 2 tbsp fresh lime juice
  • 1 clove garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp ground cumin
  • 2 tbsp extra-virgin olive oil
Instructions
  1. Pat peeled and deveined shrimp dry with paper towels. Sprinkle with chile powder and salt, slightly rub in.
  2. Heat olive oil in medium skillet over medium-high heat. Add shrimp and cook for 5 to 6 minutes, stirring. Shrimp will be done when they have turned pink and are no longer translucent. Take care not to overcook. Transfer shrimp to plat to cool for 5 minutes.
  3. Meanwhile, slice persimmons and avocado and arrange on plate. Sprinkle with feta and cilantro and top with cooled shrimp.
  4. To make lime vinaigrette, add all ingredients for dressing into small jar and shake until emulsified.

Wasabi Almond Shrimp Salad Bites + Football #GameChangingSnacks

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This post is sponsored by Blue Diamond Almonds. For more Game Changing Snacks, visit Blue Diamond Almonds on Facebook, Twitter and Instagram.

An interception, a fumble, an unexpected player injury, crazy weather . . . . a (gasp) deflated ball. These are all “game changers” in football. In the blink of an eye, the tables can turn – that’s part of the excitement of being a sports spectator. If you’re having people over to your house this weekend to watch the Big Game, add to the excitement by kicking up your gridiron grub with #GameChangingSnacks !

Blue Diamond Almonds for Football Party - TheFitFork.com

The same-old football finger foods can get boring – enough with the potato chips, hot dogs and pizza. Whip up some easy (and healthier) snacks) that your friends and family will devour with the lip-smacking satisfaction of a hungry linebacker. You can’t go wrong with a can of almonds on your starting snack lineup, especially one of Blue Diamond’s yummy flavors like Wasabi & Soy or Smokehouse.

Wasabi and Soy Sauce Shrimp Salad Bites - TheFitFork.com

You can even become the MVP of football party food by adding plain or flavored almonds to a unique and healthy recipe – one that will have your guests eating like the true champions that they are. I put together this quick and healthy appetizer recipe for Wasabi & Soy Sauce Shrimp Salad Bites – between the veggies and almonds, it’s got a lot of crunch factor not to mention a blast of wasabi “whoohoo” – talk about #GameChangingSnacks ! Low-cal and low-carb, you won’t bust your training diet scarfing down the whole plate.

Wasabi & Soy Sauce Shrimp Salad Bites with Almonds - TheFitfork.com

 

 

Jennifer Fisher 3m Half Marathon Blue DiamondThis past weekend, I had my own “game day” of sorts running the 3M Half Marathon in Austin, Texas. The weather was perfect, the point-to-point course is fast and I was pretty well rested. Alas, there was no PR, I was a good 4 minutes of my best time on this fast course. But, I also didn’t also do too shabby (1:28:12) considering I haven’t be training anywhere near my max and I’m another year older. Perhaps it was those #GameChangingSnacks at the start – a banana and handful of Blue Diamond Almonds!

Healthy Snack Stadium - TheFitFork.com

 

 

Also, if you’re looking for other healthy snack ideas for your football party, check my instructions on how to build a Healthy Snack Stadium filled with fruits, veggies, healthy dips and a whole-grain sandwich station. Pop open a few cans of Blue Diamond Almonds in the end zones and you’ll score you a gazillion high-fives!

Wasabi and Soy Shrimp Salad Bites with Almonds - TheFitFork.com

Wasabi Shrimp Salad Bites w/ Almonds @BlueDiamond #GameChanginSnacks #ad

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 What snacks are you making for the Big Game?

Wasabi and Soy Shrimp Salad Bites with Almonds - TheFitFork.com
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Wasabi & Soy Sauce Shrimp Salad Bites with Almonds
Prep Time
15 mins
Total Time
15 mins
 
Packed with big flavor from wasabi, these cucumber slices are topped with shrimp salad and a crunchy almond. Healthy finger food for your party!
Course: Appetizer
Cuisine: Asian
Servings: 12 2 appetizers per person
Ingredients
  • 1 tablespoon soy sauce
  • 1/3 cup plain Greek yogurt
  • 1/4 teaspoon wasabi powder
  • 1 cup frozen pre-cooked small salad shrimp, thawed and drained
  • 2 radishes, chopped finely
  • 1 yellow bell pepper, chopped finely
  • 1/4 cup water chestnuts, chopped finely
  • 2 green onions, bulbs and stems slices finely
  • 1 large cucumber, cut crosswise into ¼” thick slices (24 slices)
  • 24 Wasabi & Soy Sauce” Blue Diamond Almonds (from 6-oz. can)
Instructions
  1. In medium-sized bowl, whisk together soy sauce, yogurt and wasabi powder until combined.
  2. Add thawed shrimp, radishes, bell pepper, water chestnuts an d green onions to bowl, toss gently until coated with Greek yogurt mixture.
  3. Spoon 1 tablespoon of shrimp mixture in center of cucumber round; top with almond. Repeat to finish remaining appetizers.
Recipe Notes

Southwestern Shrimp & Guacamole Starters + Avocados & Athletes

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Southwestern Shrimp & Avocado Starters - TheFitFork.com

Avocado Superfood

Head over to Core Power to check out my post on Guacasuperfood! Five Reasons Avocados are a Super-Fuel for Athletes.  Of course, I adore guacamole, but this nutrient-dense fruit also makes a rich and creamy addition to smoothies or spread on sammies – it’s also a heart-healthy swap for some of the fats used in baking!   Avocados are also a good source of fiber and protein and pack an array of vitamins, minerals and antioxidants – find out exactly how they can help you as a runner, triathlete, CrossFitter, mountain climber, yogi, gymnast or other active person at CorePower.com.

Meanwhile, dig into my recipe for these super easy, super yummy Southwestern Shrimp & Avocado Starters –they are “starters” because once you start eating, you won’t be able to stop. That’s okay – they’re good for you!  These amazing appetizers will be the hit of your holiday party spread — you could also present them in disposable condiment cups if you don’t have enough tiny bowls or would prefer to avoid clean-up.

Southwestern Shrimp & Avocado Starters - TheFitFork.com

Southwestern Shrimp & Avocado Starters Recipe

  •  1 large avocado
  • 1 tablespoon fresh lime juice
  • 1 ½ teaspoons garlic salt
  • 1/3 cup mixture of roasted corn with red peppers*
  • 18 roasted or grilled shrimp*
  • 18 unbroken tortilla chips
  • Garnish: cilantro sprigs

In small bowl, mash together avocado, lime juice and garlic salt. Spoon about 1 heaping tablespoon of this guacamole mash into 1 ounce condiment cups. Sprinkle a bit of the corn mixture to top of avocado and then top with one shrimp, tail side up. Set a single tortilla chip behind this for scooping out the remaining guacamole once the shrimp is eaten. Repeat steps for remaining appetizers. Makes 18 appetizers.

*I used thawed Green Giant Honey Roasted Corn in the steamer bag and grilled shrimp from the take-away food section of the market for convenience.  

Southwestern Shrimp & Guacamole Starters + Avocados & Athletes #CLblogger #SnackNation

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If you’re looking for other small bites for your soiree, these Holiday Appetizers from Cooking Light make a statement and are sure to keep the conversation going!

Holiday Appetizers from Cooking Light

Snack Nation Box - TheFitFork.comI also want to let you know about a great service that delivers healthy snacks to your home or office – Snack Nation.  My box couldn’t have arrived at a more perfect time, as I was about to gnaw my arm off in hunger desperation. I tore into the box and it was brimming with sensible snacks including long-time loves (Quest Bars, Krave Jerky and Pirate Booty) and some new favorites (Bare Fruit and Rip Van Waffles).  Perhaps what I appreciated more than the snacks, was the fact that this company gives back to end world hunger through their HUMAN donation program – each delivery is matched by a one month’s supply of nutrient packs delivered globally to people facing malnutrition.  If you’re looking for a unique holiday gift (and one that’s also healthy, tasteful and socially conscious), you really need to check out this fantastic home snack delivery service – plans start out at just under $30 a month and you can sign up for a free trial.

So, tell me, how many AVOCADOS do you eat per week?

What is your favorite healthy packaged snack food?