Skinny Shrimp Scampi

OMG. So good. So delicious. So easy!! Hard to believe this is a "skinny" version.

• 12 oz whole-wheat pasta noodles (I used linguine)
• 1 tbsp butter (I used 2 tbsp)
• 1 shallot, peeled and thinly sliced
• 4 cloves garlic, minced
• 1 lb raw shrimp, peeled with tails removed and patted dry
• 1 tsp crushed red pepper flakes
• 1 tsp salt
• 1 tsp black pepper
• 1/3 c chicken stock
• 1/3 c white wine
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• toppings: chopped fresh parsley and (optional) freshly-grated Parmesan cheese
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• Cook pasta al dente according to package instructions.
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• Meanwhile, heat butter in a large saute pan over medium-high heat. Add shallot and garlic and saute for 2 minutes, or until fragrant, stirring occasionally. Add shrimp and immediately season (sprinkle) with crushed red pepper flakes, salt and pepper. Continue sauteing the shrimp with the garlic for about 3-4 minutes, or until pink on both sides and no longer opaque.
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• Add in the chicken stock, wine, lemon juice and lemon zest, and stir to combine. Let the mixture continue cooking for an additional minute to boil down, then remove from heat.
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• Drain the pasta, and serve topped with the shrimp scampi. Sprinkle with desired toppings.
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• Original recipe found here.

Lemon Orzo Shrimp

Wow! All of the ingredients for this dish can easily be kept on hand. It's easy to throw together and  very tasty!

1 lb medium shrimp, peeled and deveined
salt/pepper, to taste
1 tbsp olive oil
3 cloves garlic, minced
1 onion, diced
1 tsp dried oregano
8 oz orzo pasta
2 c chicken broth
1 can diced tomatoes, drained
1/2 c frozen peas
juice of 1 lemon
1/2 c grated Parmesan cheese

Preheat oven to 400 degrees F. Season shrimp with salt and pepper, to taste; set aside.

Heat olive oil in a large oven-proof skillet over medium high heat. Add garlic, onion and oregano, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Stir in orzo until lightly browned, about 1-2 minutes. Stir in chicken broth and 1/2 cup water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 10-12 minutes. Stir in tomatoes, peas, lemon juice and shrimp. 

Move to a 9x11" baking dish, top with Parmesan and bake until shrimp are cooked through, about 12-14 minutes.

Original recipe found here.

Easy Coconut Shrimp

If a restaurant has coconut shrimp on the menu, I HAVE to get it. I love the crispiness of the shrimp, the spicy/sweetness of the sauce. This did not disappoint!

1/3 c all-purpose flour
1/2 tsp salt
1/2 tsp pepper
2 large eggs, beaten
3/4 c Panko bread crumbs
1 c sweetened shredded coconut
1 lb raw large shrimp, peeled and deveined with tails attached
vegetable oil or coconut oil

• Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl.  Combine Panko and coconut in the third bowl.
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• Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
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• Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches - do not crowd them in the pan. I fried about 6-7 at a time. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. I like mine a little darker, so I fried each side for about 3 minutes.
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• Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Serve with your favorite sweet chili sauce!

Original recipe found here.

Asparagus-Spinach Pesto Pasta with Blackened Shrimp

Oh. My. I barely have the words to describe the deliciousness of this dish. I LOVE making my own pesto because I can control how much olive oil goes into it. This pesto is (obviously) made with asparagus and spinach... two ingredients I don't even usually like. But this is awesome. If you love pasta (seriously, who doesn't?), pesto, and shrimp... this is for you!!!

Pasta Ingredients:
1 lb (16 oz) dried pasta (I used Ronzoni Veggie Pasta)
1 lb raw shrimp, peeled and deveined (I buy frozen shrimp - peeled, deveined & caught in the US!)
2-3 tbsp blackening powder
1/4 c toasted pine nuts
asparagus-spinach pesto (see ingredients below)

Asparagus-Spinach Pesto Ingredients:
1 bunch asparagus spears (about 1 lb), ends trimmed and cut into 2-inch pieces
3 c baby spinach leaves, loosely packed
4 cloves garlic, peeled
1/2 c grated Parmesan cheese, plus more for topping
1/4 c toasted pine nuts
2 tbsp lemon juice
1/2 tsp salt
1/2 c extra-virgin olive oil (or less)

To Make The Pasta:

Cook the pasta in a large pot of salted water al dente according to package instructions.

Meanwhile, add the shrimp to a small bowl and toss with the blackening powder until covered. Spray olive oil in a large saute pan and heat over medium heat. Add in the shrimp, and saute for 5 minutes, turning occasionally, until the shrimp are cooked through and pink and no longer translucent. Turn off the heat, and transfer shrimp to a separate plate and set aside.

When the pasta is al dente, reserve 1/2 cup of the pasta water then drain the pasta. (I did not need to use this 1/2 c water). Return the pasta either to the stockpot where it was cooked, or to the saute pan (with the stove heat turned off). Add the pesto to the pasta, and toss until evenly coated, adding in a bit of the reserved pasta water if needed to thin the pasta. Then stir in the shrimp and pine nuts, and serve immediately sprinkled with some extra Parmesan cheese.

To Make The Pesto:

Fill a separate medium saucepan or stockpot with water, and bring to a boil over high heat. Add the asparagus spears and cook for 2-3 minutes, until the spears are bright green and barely tender. Remove the asparagus with a slotted spoon and transfer to a bowl filled with ice water to stop the cooking.

Add the asparagus, spinach, garlic, Parmesan, pine nuts, lemon juice and salt to the bowl of a food processor fitted with the blade attachment. Process until combined. Then, with the motor running, drizzle in the olive oil until it is incorporated. As mentioned above, if the pesto seems too thick, add in a bit of pasta water to thin it out.

Original recipe found here.

Skinny Bang Bang Shrimp Pasta

Oh man - SO good! If you love the Bang Bang Shrimp from Bonefish Grill, this is a MUST-MAKE. Another delicious recipe from SkinnyMom!! Mmm.

8 oz angel hair pasta
40 medium raw shrimp (about 1 lb), shelled + deveined
1 tbsp coconut oil
2 tsp cornstarch
1 tbsp paprika
1 tsp salt
½ tsp black pepper
6 tbsp light mayonnaise
¼ c Thai Sweet Chili Sauce
2 tbsp lime juice
2 tsp Sriracha
3 green onions, chopped
red chili flakes to taste, optional

Prepare angel hair pasta according to package directions. Drain and set aside.

Place coconut oil in a skillet or wok and heat on medium-high heat. In a small, shallow bowl, combine cornstarch, paprika, salt and pepper. With your hands, coat shrimp in cornstarch mixture. Place coated shrimp in heated skillet. Keep shrimp moving in skillet for about 3-4 minutes or until shrimp turns to a pink/whiter in color. Set aside.

In a medium-sized bowl, combine light mayonnaise, Thai Sweet Chili Sauce, lime juice, Sriracha, salt and pepper.

Pour over pasta and toss gently. Serve hot in bowls and top with 10 pieces of shrimp, chopped green onions and optional red chili flakes. (Only 350 cal!)

Original recipe found here.

Honey Orange Shrimp Stir-Fry

This was amazing!! I am trying to cook with shrimp more - and this is a recipe I could make over and over again. The sauce was just amazing.

Sauce
1/2 c honey
1/3 c soy sauce
1 1/2 tbsp cider vinegar
1 tbsp cornstarch
1 tbsp orange rind, grated

Stir-fry
1 tbsp vegetable oil
4 garlic cloves, minced
2 tsp fresh ginger, grated
1 sweet red pepper, seeded and diced
2 c broccoli
1 c snow peas
1 -1 1/2 lb shrimp, peeled and deveined
3 green onions, chopped
cooked rice or noodles

Combine all the sauce ingredients. Mix until smooth. Set aside. Heat oil in wok or large fry pan over medium-high heat. Add the garlic and ginger. Sauté for 1 minute. Add the diced peppe, broccoli, and snow peas. Stir-fry for 1 minute or until tender-crisp. Add the shrimp; stir-fry just until shrimp turns pink (about 1 minute). Add the sauce. Cook, stirring constantly, until the mixture comes to a boil and thickens. Stir in the green onions. Serve over cooked rice or noodles.

Original recipe found here.

Shrimp Tacos with Creamy Chipotle Sauce

I know I haven't been posting many new recipes... but I have been cooking - all the time!! Just not new things. But I finally tried out some new recipes and I am catching up on posting them now.

I am obsessed with the shrimp tacos from El Porton. They are amazing. I've been wanting to replicate them, but I kinda had a thing about cooking with shrimp... didn't really do it or know what to do. I decided to branch out and my mom helped. These were delicious and easy! Highly recommend.

8 small tortillas (used 60 cal ones)
32 large shrimp/prawns
1 avocado, diced
1/2 bag cole slaw, mixed with cole slaw dressing
 handful of fresh cilantro
1/2 c plain nonfat Greek yogurt
2 chipotles en adobo
2 garlic cloves
cuminchili powder

Using a food processor, add the yogurt, chipotle en adobo, garlic and cumin and blend until smooth and put aside. Toss shrimp with some chili powder and cumin. Heat a little oil in a pan and add the shrimp and cook for about 5 minutes (depending on if they are raw or not). Make your taco however you'd like!

Original recipe found here.