As you’re trying to eat as healthy as you can to ensure your body is primed for conception, it can be easy to get into a rut of poultry, salads, and the occasional salmon dinner. This month, we’re bringing you a recipe to mix it up with some tasty coconut shrimp, a remnant of the last bit of hot weather we’ll see until next year.
The shrimp in this recipe are full of selenium, an antioxidant protecting eggs and sperm from free radicals as well as helping to create sperm. Shrimp also contain zinc, which helps to maintain hormone levels and reproductive function, as well as Omega-3 fats, helping to avoid premature birth and low birth weights.
1 cup Chobani low-fat plain yogurt
2 Tbsp canola oil
1 (each) green, red, and yellow bell pepper, all halved, seeded, and thinly sliced
1 small red onion, halved and thinly sliced
1 jalapeño pepper, halved, seeded, and finely chopped
1 tsp fresh thyme, finely chopped
¾ tsp each salt and pepper
1 cup coconut milk
1 lb. peeled 51/60 count shrimp
2 Tbsp Sriracha sauce
Heat oil in large skillet over medium heat. Add peppers and onions, and cook until soft, 4-5 minutes. Stir in jalapeños, thyme, salt and pepper and cook until the jalapeños start to soften, about 1-2 minutes. Pour in coconut milk and simmer until reduced by half, about 5 minutes. Next, add the shrimp and cook until they curl, about two minutes. Turn off the heat and stir in Sriracha and Chobani.
This meal has about 320 calories per serving, with 21 grams of protein – exactly what you need to feel full with healthy, nutritious food. And so exotic without any effort!
If you’re looking for more ways to improve your health, please contact us anytime at 717-747-3099 or click on the button below. If you’d like to learn more about our practice, you can check out our free webinar here.
Dr. Melanie Ochalski