• All
  • Back / Lats
  • Biceps
  • Chest
  • Coaches Corner
  • Delts
  • Exercise Execution
  • Hormones & Physiology
  • Legs
  • Nutrition
  • Premium Articles
  • Supplements
  • Training
  • Triceps

Resistant Starch, Part 3 of 3, Why?

Why Should You be eating Resistant Starch? RS is a starch that when digested in the large intestine, leads to ...

Read More

The Effects of Carbohydrates on Your Workout – Part 2: Intra-Workout

Carbohydrates always seem to be a hot topic when it comes to losing fat or building muscle – or both. ...

Read More

Are You Getting Enough Sleep? Why You Should Care!

The hormonal and metabolic processes that occur during sleep The three primary factors to consider for those seeking muscle hypertrophy ...

Read More

Vitamins: The Forgotten Factor Holding You Back

Even a slight vitamin deficiency can halt muscle gain in its tracks... the scary thing is, you're probably deficient already! ...

Read More

Metabolic Flexibility: What It Is, and How Can You Improve Yours!

The ability to switch between glucose and fats (our two major energy sources) based on the foods we consume and ...

Read More

Get Motivated, and Stay Motivated

Today I drove to the gym today heading into my first leg day of the week. My current training protocol ...

Read More
  See More

Barbecued Garlic Prawns (Shrimp)

Servings: 2-4 (easily doubled!)

Ingredients:
1 bag (2 lb) frozen uncooked, peeled, deveined shrimp with tail on*
* If you can’t find peeled; just defrost and remove shell!
2 Tbs coconut, avocado or MCT oil
4 cloves garlic, minced
1/2-inch piece ginger, minced
1 tsp paprika
1 tsp dried basil (or other spice)
*Skewers for cooking (or cook on a barbecue-grill tray)

Directions:
1. Defrost shrimp in refrigerator or under running water. Drain, rinse, and place in a gallon size
Ziploc-type bag (makes clean up easier; if not available, just use a large bowl).
2. Add remaining ingredients and mix gently with hands. Let marinade for 15 minutes, up to 12 hours.
3. Drain shrimp, and place onto skewers – don’t crowd or they won’t cook as well!
4. Prep grill and barbecue 2-3 minutes on each side, or until shrimp turns dark pink/orange.
5. Serve immediately. Can keep for up to 2 days, but these tend to dissapear quite quickly!