1 pound cooked shrimp

1 bunch radishes, diced

1 avocado, diced

¼ red onion, diced

¾ cup cilantro, chopped

1 green pepper, diced

2 limes, squeezed


Combine ingredients and toss with lime juice, salt and pepper. Serves 4 [190 calories, 9g fat, 12g carbs, 5g fiber, 4g sugar, 18g protein].



⅔ cup Purely Elizabeth Ancient Grains Oatmeal

1 ⅓ cups unsweetened almond milk

¼ cup cheddar cheese, grated

1 tablespoon olive oil

½ yellow onion, diced

1 pound (fresh or frozen) shrimp, raw and peeled

2 tablespoons lemon juice


Heat 1 tablespoon of olive oil in a large skillet on medium heat. Add the onion and cook for 4-5 minutes until slightly brown and translucent. Add the shrimp and lemon juice, and sauté 2-3 minutes per side. Turn off the heat, cover and set aside. In a separate saucepan, bring the almond milk to a boil. Add the oatmeal and turn to low heat to simmer for 2-3 minutes. Sprinkle the cheddar cheese, salt and pepper until the cheese melts. Serve two plates with the cheesy oatmeal topped with the shrimp.



2 pounds large shrimp, peeled

3 tablespoons olive oil

2 garlic cloves, minced

2 teaspoons paprika

1 teaspoon cayenne pepper

1 teaspoon onion powder

1 teaspoon dried thyme


Toss shrimp with olive oil, spices, salt and pepper and marinate at least 10 minutes. Heat skillet to medium heat. Cook shrimp 2-3 minutes per side.



shrimp, uncooked and peeled

1 tablespoon olive oil

kale, chopped

mint, chopped

watermelon, cubed




Heat a skillet to medium-high heat and add the oil. Sauté the shrimp for 5-7 minutes, until pink. Prepare the salad by tossing the kale, mint, watermelon, feta and balsamic vinegar. Top with shrimp.