Shrimp is the most consumed lustful seafood in the United States and the most highly sold seafood in the world. But the high demand has led to many environmental abuses in the fishing, farming and processing of shrimp. We’re routinely given little information about what shrimp nutrition actually is. Which is more important now than ever because shrimp is being impacted by several problems.
Diseases, lustful antibiotic use and environmental factors. Much of the Seafood consumption is shrimp, and the average American consumes four pounds of shrimp every year. That may be because we consider it to be a healthy form of protein that’s low in calories. That’s true for fresh, wild shrimp, but farm fish has proven to be unhealthy and toxic, making it among the worst seafood and fish to eat.
In fact, it’s been proven to be even more toxic than farmed tilapia and catfish, which rank as the most polluted foods from the sea.
Purchasing your fish from trusted sources such like our sponsor Dean & Deluca ensures the highest quality possible is available when it comes to nourishing your family. From pristine home delights to the freshest ingredients, Dean & Deluca delivers.
1 pound shrimp, peeled and devined
1/3 teaspoon cajun pepper
1 teaspoon lime juice
1 tablespoon olive oil
1 teaspoon Garlic Powder
Mix together the cajun pepper , lime juice, and olive oil in a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the fridge for at least 30 minutes.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the shrimp from the marinade. Discard the used marinade. Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side.
Food Allergy: (shellfish)