3 heart-healthy recipes for shrimp and salmon - KMSP-TV

3 heart-healthy recipes for shrimp and salmon

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1.5 pounds fresh or frozen large shrimp

3 tablespoons lemon juice

3 cloves garlic, minced

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

4 ounces dried vermicelli pasta or whole-wheat vermicelli pasta

2 tablespoons snipped fresh Italian (flat-leaf) parsley

Lemon wedges

1 tablespoon olive oil


Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Thread shrimp on four 10-inch skewers,* leaving 1/4 inch between shrimp. Drizzle with lemon juice; sprinkle evenly with garlic, salt, and pepper.

For a charcoal grill, grill shrimp on the rack of an uncovered grill directly over medium coals for 5 to 8 minutes or until shrimp are opaque, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place shrimp on grill rack over heat. Cover and grill as above.)

Meanwhile, prepare pasta according to package directions; drain.

To serve, divide pasta among four serving plates. Top with shrimp on skewers.

Sprinkle with parsley. Squeeze lemon wedges over shrimp. Drizzle with olive oil.





1/4 cup olive oil

2 teaspoons grated lemon peel

1/4 cup fresh lemon juice

1 teaspoon Greek seasoning

1/2 teaspoon oregano

1/2 teaspoon salt


3/4 lb. large raw shrimp, shelled and deveined*

12 canned extra small artichoke hearts or artichoke heart quarters

12 large pitted kalamata olives

2 tablespoons crumbled feta cheese, optional


Combine olive oil, lemon peel, lemon juice, Greek seasoning, oregano and salt in large plastic food storage bag; flex to mix well. Add shrimp and seal; toss to coat. Marinate in refrigerator at least 4 hours or overnight, turning occasionally.

Heat grill to medium direct heat. Meanwhile, add artichoke pieces and olives to marinade; toss to coat. Thread shrimp, artichokes and olives on 4 12-inch to 14-inch skewers (or place in grill basket).

Grill covered 5 to 8 minutes or until shrimp are opaque, turning once or twice. Remove to serving platter; sprinkle with feta cheese, if desired.




2 tablespoons brown sugar

4 tablespoons low-sodium soy sauce

4 oranges

2 cups brown rice

2 cups trimmed broccoli florets

1-1 ¼ lbs skin-on salmon fillets

1 tablespoon olive oil

Kosher salt and white pepper


Combine the sugar and soy sauce, set aside.

Cut the oranges into 6 wedge pieces each, set aside.

Rinse and dry the salmon, then cut into 4 equal pieces.

Place the salmon in a rimmed pan, season with a pinch of salt and pepper and drizzle with the olive oil.

Cook the rice according to the package directions, stirring in the broccoli florets during the last 3 minutes. Let the rice and broccoli

stand off the heat until the broccoli is tender, about 5 minutes. Fluff with a fork.

Prepare grill by wiping with vegetable oil on a paper towel, or by adding oil or cooking spray to a grill pan. Place 2 of the orange wedges onto the grill. Add the salmon and grill—skin side down first—until the salmon is opaque ½ way through, 2-3 minutes. Turn the orange wedges and then the salmon, brush on the ½ the soy glaze and cook for 2-3 minutes, until the salmon is opaque throughout. Brush with remaining glaze and remove.

Plate the salmon over the broccoli/rice mixture with the uncooked orange wedges on the sides, then drizzle the entire plate with the juice of the grilled oranges.

Note: According to the US FDA, salmon should be cooked to at least 140 degrees to be enjoyed safely.

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