Packed with protein and the free-radical-fighter selenium but containing virtually no fat, shrimp belongs in a health-conscious diet not just for its nutrients, but also because of its ability to pick up the flavors and seasonings. Since shrimp can also absorb cooking oil, stick to lower-fat preparation methods, such as grilling, sauteing, and poaching. The recipes on the following slides will give you plenty of ideas.

In this recipe, simple poached shrimp accompany bitter mustard greens and briny, oily anchovies.

Trade wontons' traditional filling of pork for shrimp, and serve bok choy, full of disease-fighting phytochemicals, on the side.

Chimichurri, a mix of chopped herbs, garlic, and olive oil, is a Latin American sauce that traditionally accompanies steak. Here, the condiment adds tang to the shrimp, peppers, and tomatoes.

Remoulade is usually made with mayonnaise; mixing it together with yogurt (along with mustard, garlic, and ketchup) instead cuts calories by more than half. Use to coat poached shrimp and serve on a leafy salad.

Avocado adds a creamy texture -- and omega-3s -- to this salad, without the saturated fat of traditional dressings.

Chopped kiwi is the base of a fresh relish to serve with seared shrimp. Round out the meal with lentils and whole-wheat naan, pita, or tortillas.

Skewered, coated in sesame seeds, and seared in sesame oil, these shrimp make a flavorful, low-fat complement to a Japanese soup of vegetables and soba noodles.

Try your hand at playing sushi chef, no raw fish required, in this stylish dish of poached shrimp presented with shiso leaves, sushi rice, soy sauce, and wasabi paste. Serve with miso soup to complete the meal.

Aficionados swear the most flavorful part of the shrimp is the head. If you're too squeamish, remove before serving, but be sure to reserve them, wrapped tightly and frozen for up to a month, to use to make broth for soups and sauces.

This version of shrimp cocktail gets a south-of-the-border twist, thanks to the addition of lime, cayenne pepper, red onion, and avocado. Serve on cuplike leaves of butter lettuce.

Most Mediterranean cultures have some version of fish soup, originated by fishermen who cooked up what they netted. This take on the form uses shrimp exclusively, accompanied by potatoes, carrots, and Italian sausage.

Though you need to bake these shrimp burgers immediately before serving, you can assemble the accompanying slaw several hours ahead of time. Just hold off on chopping and adding the avocado, which can brown, until just before you eat.

This healthy salad has two sources of protein: grilled shrimp, which takes on the flavors of the honey-ginger-chili dressing, and tofu, which becomes smoky from grilling.

A simple combination of red onion and lime juice dresses this flavorful salad of baby spinach, spicy seared shrimp, and juicy mango.

Toast and grind black peppercorns, cloves, coarse salt, and coriander, caraway, and cumin seeds to make your own curry powder for this easy grilled-shrimp dish.

Bright orange slices of papaya complement the pink shrimp in this easy, flavorful meal.

Tossing avocado with endive makes for an interesting contrast of smooth and creamy beside crunchy and bitter. Even better, the avocado's good fats help the body absorb the endive's beta-carotene.

Serve these delicious grilled shrimp as an appetizer, or with rice and a salad for a hearty evening meal.

Risotto is usually made of Arborio rice. This version uses fiber-, mineral-, and protein-packed barley to accompany small rock shrimp and bright peas.

Farmed and wild domestic shrimp are the best eco-choices in this lively dish that includes the surprising addition of caramelized turnips. Serve over whole-wheat pasta.

The main ingredients of this hearty Asian soup -- shrimp, scallops, and noodles -- simmer in a broth of sake, shiitake mushrooms, and ginger, allowing each ingredient's distinct, pure flavor to assert itself.

Fried rice is a great dish to use up leftover rice. Make sure to constantly stir the ingredients in your wok or skillet to avoid overcooking.

Small shrimp join calamari and tiny bay scallops in this salad with radicchio and arugula. Serve in scallop shells to made the dish all the more reminiscent of a seaside meal.

Medium shrimp combine with mussels, cockles, and squid in the celebrated Spanish fish-and-rice specialty known as paella. "Paella" is also the name of the two-handled pan traditionally used to make the dish.