Tag Archives: shrimp

Skinny Coconut Shrimp

17 Jun

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Coconut shrimp is not a dish you usually think of as skinny, but you can make it that way thanks to Skinnytaste.  This recipe serves 8 assuming 3 shrimp and 1 TBSP of the sauce with the following stats: 162 calories/ 3.4 g fat/ 10.2 g protein/ 15.7 g sugar.  Now we had this for dinner (with a little bit of leftovers) not as an app yet the shrimp portion still came out to around 400 calories each which would not happen in a restaurant setting, my friends.  I will say we were approaching the sinner meal line since I made us our own individual dipping sauce bowls and the apricot preserves were not of the sugar-free persuasion.  I indulged and maybe you’ll decide to as well.  Blanket statement of caution: dipping sauces, dressings, and other ancillary items like cheese, nuts, etc. can take your caloric intake to new levels in your meal.  It’s like those people who don’t count drink calories when they’re dieting.  When you’re banging out 2-3 margaritas at happy hour and wondering why the lbs aren’t falling off, consider looking at the “nutrition” facts on one of those bad boys.  Point being the that extras do matter if you’re not moderate about them.  No judgement here- I am the same girl who made my own dipping sauce bowl for this recipe after all- just a tip to be mindful of whether you’re eating out or cooking in!  Enjoy this shrimp recipe that I’m so happy I stumbled upon.

Ingredients:

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  • 1 lb (24) large raw shrimp, peeled and de-veined (weight after peeled)
  • 1/2 cup + 1 tbsp shredded sweetened coconut
  • 1/2 cup + 1 tbsp panko crumbs
  • 2 tbsp all purpose flour (you will only use 1 tbsp)
  • 1 large egg
  • pinch salt
  • non-stick spray

For the Sweet and Spicy Dipping Sauce:

  • 1/2 cup apricot preserves (you can use sugar free)
  • 1 tbsp rice wine vinegar
  • 3/4 tsp crushed red pepper flakes (or a tad less if you’re very sensitive to spice)

Directions:

  1. Preheat oven to 350 degrees.  Position one of your racks in the middle of the oven.
  2. Spray a non-stick baking sheet with cooking spray.
  3. Combine coconut flakes, panko bread crumbs, and salt in a bowl.  Place flour in a small dish.  Whisk egg in yet another dish.
  4. Lightly season shrimp with salt (I threw them in a large ziplock bag, added the salt, and gave it a great shake to distribute evenly).  Dip shrimp in the flour shaking off the excess, then into the egg, and finally into the coconut crumb mixture.                                                                                                   IMG_20130606_194347_949
  5. Lay shrimp on the cookie sheet and spray the top of the shrimp once more with cooking spray.  Bake on the middle rack for 10 minutes.
  6. Meanwhile, combine all of the sauce ingredients in a small bowl.
  7. Turn shrimp over after the first 1o minutes and continue cooking for 6-7 minutes or until thoroughly cooked.
  8. Remove from oven and serve with dipping sauce.

Skinny Cilantro-Garlic Shrimp in Coconut Milk

29 Mar

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Have you been observing Lent?  Congratulations to those who have and those who have not been eating meat on Fridays.  If you’re a vegetarian or vegan it probably was not too tough for you, but us carnivores have a little challenge remembering that chicken, beef, pork etc. may not make participate in our meals on these days.  Remember that while I’m not married to observing Lent and the meatless Fridays tradition, I do generally follow it since I eat with Bryan most Friday nights.

Here is one more dish that is quick and super tasty for your last meatless Friday!  The tomato-coconut broth is velvety smooth and tastes indulgent, but this is a Skinnytaste recipe so your fat content is far less than what you might assume as you munch away (10 g fat/ servings with 4 total servings in this recipe).  Have a fabulous Easter weekend!

Ingredients:

  • 1 1/4 lbs jumbo shrimp, peeled and deveined (weight after peeled)
  • 1 tsp extra virgin olive oil
  • 1 red bell pepper, sliced thin
  • 4 scallions, thinly sliced, white and green parts separated
  • 1/2 cup cilantro
  • 4 cloves garlic, minced
  • kosher salt (to taste)
  • 1/2 tsp crushed red pepper flakes (to taste)
  • 14.5 oz can diced tomatoes
  • 14 oz can light coconut milk (50% less fat)

Directions:

  1. In a medium saucepan, heat  OO over a low heat. Add red peppers and sauté until soft (about 4 minutes).
  2. Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute.
  3. Add tomatoes, coconut milk and salt to taste.
  4. Cover and simmer on low about 10 minutes to let the flavors blend together and to allow the sauce to thicken.
  5. Add shrimp and cook 5 minutes. Add lime juice.
  6. To serve, divide equally among 4 bowls (or 2 for double servings.  You’re looking at around 520 calorie meal if you have 2 servings/person like we did) and top with scallion greens and remaining cilantro.

Creole Shrimp with Garlic and Lemon

10 Aug

Happy Friday All!  So full disclosure I’ve actually made this one twice now, but the first go around I was simply so ravenous that taking pictures of the whole prep process just wasn’t feasible.  We’ve all been there, right?  Those times where nothing can stand between you and eating.  BUT I cooked it again so that should speak to how yummy it is.  I stumbled upon this recipe as I was in search of a lemon garlic shrimp recipe with a little different spin than I had made before.  This one not only fit the bill but added a creole spin to it.  BONUS!  It is also pretty easy peasy with 4 servings in just 30 minutes.  I’m confident it will be a do over recipe for you too.

Ingredients:

  • 1 lb shrimp, shelled and deveined ( I de-shelled the shrimp, matter of preference)
  • 1 1/2 TBSP minced garlic
  • 1 TBSP Creole seasoning ( I used Lite Tony Chachere’s)
  • 1 red bell pepper, finely chopped
  • 2 TBSP olive oil (recipe called for vegetable oil, but I can’t get enough of OO!)
  • Juice of 2 lemons
  • 1/4 C chopped parsley (I used a few TBSP dry parsley)

Directions: 

1. In a medium bowl, toss shrimp with Creole seasoning, red pepper, and garlic until the shrimp is evenly coated.

2. In a large skillet, heat oil over a medium high heat.  Add your shrimp and red pepper mixture and cook on each side until shrimp is just white throughout.  This takes around 2-3 minutes each side.

3.  Add lemon juice and parsley, stir, and serve.

Seasons 52: Eating Out Never Felt So Un-fat

31 Jul

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Seasons 52 is known as a fresh grill and wine bar offering flavorful dishes that change seasonally.  Additionally, all dishes come in at under 475 calories!  We tried it for the first time a few weeks ago at the location in Tysons Corner Mall.  My oh my were our expectations blown out of the water.  The clean and casual meets refined atmosphere, the polished and friendly restaurant staff, and truly scrumptious yet healthy food offerings.  Of course, we were seeing The Dark Night Rises after dinner and the popcorn, candy, and Coke splurge was already planned rendering our healthy meal ruined HA.  In any case, you must try Seasons 52 and if Kristine is serving, you want her.  She was an absolute pleasure- the kind of waitress that you will talk about like I am now because she was so great.

The slideshow above showcases our meal experience including starter and entrees.  We were offered dessert at the end which includes a number of  choices from Season 52’s “Mini Indulgences” menu.  I had to snap a photo at the very least!  We had a little back and forth going on the appetizer choice having already chosen our entree selections.  My main dish choice was the Wood-Roasted Pork Tenderloin accompanied by herb polenta, cremini mushrooms, broccoli, and a shallot Dijon glaze.  I love me some polenta!  Bryan had a craving for the Roasted Artichoke-Stuffed Shrimp including wilted leaf spinach, pasta pearls, and a clam cioppino sauce.  We knew we wanted to try flatbread to start since our friend, Fahad, highly recommended it.  The trouble was that both of our top choices featured some of the same main ingredients in our entrees.   What a conundrum! Would it be Spicy Chipotle Shrimp with grilled pineapple, feta cheese, and roasted poblano peppers or Steak and Cremini Mushroom with fresh spinach and blue cheese crumbles.  Ultimately, we asked the waitress for her input and she quickly offered that Spicy Chipotle Shrimp was the way to go.  This means I won :P.  All kidding aside, we both won in the end because this whole dinner experience was superior to many other dinner outtings we’d had in the past.  We look forward to trying the next seasonal menu they have to offer.  There you have it- a glowing recommendation for Seasons 52!

Paprika Shrimp and Green Bean Saute

5 Jul

This spanish-inspired dish has been a regular re-do for over 3 years now.  If memory serves, I think I was looking for a unique shrimp recipe.  I stumbled upon this on recipe on the Eating Well website.  The rest is history.  I’m a HUGE shrimp fan and I enjoy plenty of garlic and the flavor of paprika.  Once you make this, you’ll see why a shrimp and garlic fan like me files this as a “tried and true” recipe.  The recipe notes that this is 6 servings.  I divide it up 4 ways so each portion comes to around 370 calories/12 g fat/12 g fiber/35 g protein  WARNING: Your house is going to smell insanely delicious as you prepare this.  As a result, random neighbors could come a knockin. 

Ingredients:

  • 12 oz. steamable bag of Green Line Quick and Easy green beans (or 4 cups green beans, trimmed if you cannot find)
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup minced garlic (Told you it’s garlicky!  This is over half of a normal bulb of garlic FYI)
  • 2 teaspoons paprika
  • 1 pound raw shrimp, (21-25 per pound- often categorized as Extra Large or Jumbo ), peeled and deveined
  • 2 16-ounce cans large butter beans, rinsed
  • 1/4 cup red-wine vinegar
  • 1/2 teaspoon salt
  • 1/2 cup chopped fresh parsley (or a few TBSP dried parsely), divided
  • Freshly ground pepper, to taste

Directions:

1. Pierce your bag of green beans and place in microwave setting it to high for 5 minutes.  Don’t start it just yet!

2.  Heat oil in a large skillet over medium- high heat.  Once hot, add minced garlic and paprika.  Stir constantly for about 20 seconds until fragrance hits ya.  You don’t want it to begin browning however.  Add shrimp and cook 2 minutes on each side.  Start that microwave after you turn the shrimp for the second side cooking! 

3.  Once shrimp and pink/opaque, add the vinegar, butter beans, and salt stirring frequently until cooked thoroughly.

4.  Add part of your parsely and stir well. 

5.  Remove green beans from microwave carefully minding the steamyness.  Divide the cooked green beans amongst 4 bowl (or 2 bowls and 2 tupperware containers so you have lunch!) and divvy up the shrimp concoction 4 ways.  Add remaining parsely to garnish and pepper to taste if you so choose. 

On a final note, this is what Bryan’s bowl looks like when he is done 🙂