Americans consume roughly 1 billion pounds of shrimp a year.

It’s no wonder we love them so much. They are low in calories and a very good source of protein, which helps with appetite control. Shrimp are also an excellent source of vitamin B12 which may support proper nerve function, and selenium that may prevent cell damage.

The protein-richness of this shellfish is one reason why it is relied on upon in so many different culinary traditions.  In honor of Lent, try using shrimp as an alternate protein source in your favorite dishes.

Add shrimp to pasta, throw on a pizza, use in tacos or toss them in a salad. Not only is shrimp easy to incorporate into any dish, but it cooks up fast.

When cooking raw shrimp, it is best to cook them quickly to preserve their sweet, delicate flavor. Most shrimp cook in as little as three minutes. When they are pink, they are done.

When looking at a bag of shrimp, raw or pre-cooked, have you ever found yourself wondering what does 21-30 count or 41-60 count mean?

The count per pound refers to the number of shrimp in one pound and is the most common method used to size shrimp. So, 21-30 means there are roughly 21-30 shrimp in one pound. A three-ounce portion of shrimp provides 84 calories, 18 grams of protein and 1 gram of fat, along with many vitamins and minerals.

With such versatility and rich nutrition, you can feel great when making meals with shrimp this Lenten season like the one below.

Lemon-Garlic Shrimp and Vegetables

Lemon-Garlic Shrimp and Vegetables

Serve 4

All you need

•4 tsp extra-virgin olive oil, divided

•2 large red bell peppers, diced

•2 pounds asparagus, trimmed and cut into 1-inch lengths

•2 tsp freshly grated lemon zest

•½ tsp salt, divided

•5 cloves garlic, minced

•1 pound raw shrimp (26-30 count), peeled and deveined

•1 cup reduced-sodium chicken broth

•1 tsp cornstarch

•2 tbsp lemon juice

•2 tbsp chopped fresh parsley

 All you do

1. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and ¼ teaspoon salt.

2. Cook, stirring occasionally, until vegetables are just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.

3. Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining ¼ teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more.

3. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.

This information is not intended as medical advice. Please consult a medical professional for individual advice.