Do I NEED Carbs Post-Workout?
Post-training is your most insulin sensitive time of day and the time when your body can use carbs the most ...
Premium Recipes
Trending
- All
- Back / Lats
- Biceps
- Chest
- Coaches Corner
- Delts
- Exercise Execution
- Hormones & Physiology
- Legs
- Nutrition
- Premium Articles
- Supplements
- Training
- Triceps
The Essentials of Bodypart Specialization: Arm Training
Training arms is so important to the common bodybuilder or fitness enthusiast that there is absolutely no shortage of information ...
Super-Mineral Magnesium: Essential for Muscle Gains and more…
In their eagerness to increase strength and build muscle, most devoted iron trainees will ceaselessly pound down the protein, carbs, ...
Protein Rotation …why?
One of the best strategies you can apply with success to a bodybuilders diet is protein rotation. In essence, eating ...
Agave Nectar – Satan’s Syrup?
If you’re wondering around the health section at your local grocer, it will be hard not to find a product ...
Interview Q&A Series with Ben: Progressive Diet Structure for Fat Loss
The old saying, "eat less move more", can actually be a GREAT way to end up 'skinny-fat! If your goal ...
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!
