Sticking to chicken, fish and ground turkey while dieting can get a little old after a while. That’s why I decided to treat myself to shrimp and lobster for dinner this weekend. Both are low in fat content and high in protein, making this a well-balanced meal. Incorporating healthy fats in my diet, such as coconut oil, is extremely important to me when eating smart and working out in order to keep my energy levels up and body feeling satisfied. I’m proud to say that this was my first time eating a lobster tail without having to dip it in butter!
This meal turned out absolutely delicious and I didn’t have one ounce of guilt in me after eating this. Instead of buying a whole lobster, I selected a tail from the seafood department that was fresh and on ice. The shrimp were available in the same case, making this a quick shopping trip. I personally watch my sodium intake while dieting, so I chose to use Ms. Dash seasonings; however feel free to use your favorites. I recommend leaving the lobster tail for last since because it only takes a few minutes to broil. Let’s take a look at what you’ll need:
Ingredients (Serves 1)
1 lobster tail
1 dozen medium-shrimp, deveined
2 tablespoons Kelapo Coconut Oil, divided
2-3 garlic cloves, minced
1 small onion, diced
Pepper, to taste
Ms. Dash Onion Blend, to taste
- For lobster tail, use kitchen shears to cut away membrane from the tail to expose meat. Discard intestinal vein that runs through the tail. Season tail with garlic, pepper, and Ms. Dash; set aside.
- Peel all shrimp, season with garlic, pepper, and Ms. Dash; set aside.
- In a skillet, warm onion, garlic, and 1 tablespoon of coconut oil on medium-high heat. Cook for about 3-5 minutes and add in shrimp.
- While the shrimp is sautéing, turn the broil option on the oven on low.
- Place lobster tail in a ceramic dish and drizzle with 1 tablespoon coconut oil. Pop the lobster tail under the broiler and watch carefully for 10-12 minutes.
- Meanwhile, the sautéed shrimp will be should be complete. Remove shrimp from burner and take out lobster tail once cooked (you’ll notice a nice, white color once finished).
- Place both shrimp and lobster on a plate to serve. If desired, drizzle extra coconut oil over the lobster tail for added flavor.
I decided to stick to complex carbohydrates with this meal, so I whipped up some of Jen’s mashed sweet potatoes as a side. I can honestly say that I would have never dreamed of eating a lobster tail without butter, but I sure can’t complain! This meal is so quick to throw together once all the prep work is finished and will have you feeling full. Feel free to also serve with your favorite steamed vegetables to complete this meal.