Looking to vary your proteins up a little bit? This recipe is super quick and easy and can be incorporated into so many dishes!
Use it for shrimp tacos, to put over rice, pasta, or a salad, or whatever else you can think of. I’m planning on trying it as a pizza topping!
Fueling notes:
- This recipe makes about 4 servings
- Per serving, this recipe packs 20 g of protein and 5 g of fat
- Pre-workout: pair with as much carbs as you’re hungry for at least 2 hours before your session to give you enough time to digest.
- Post-workout: pair with 60-80 grams of carbs for that 3-4:1 ratio of carbs to protein within 1-2 hours of your session.
The Stuff
- 12 oz bag of frozen/cooked shrimp, thawed
- Drizzle of vegetable oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Sprinkle of cayenne pepper
- ½ teaspoon salt
The Steps
- Drizzle vegetable oil in a skillet. Add spices and shrimp and sautee until shrimp is heated through. That’s literally it!
Did you make it? I’d love to see how it turned out! Tag @climbingdietitian on instagram.
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