Tag Archives: skinnytaste

Skinny Coconut Shrimp

17 Jun


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.



  • 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)


  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


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!


  • 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)


  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.

Sausage-Stuffed Zucchini Boats

12 Mar


Modified ever so slightly to a more semi-homemade version (I used jarred sauce instead of making my own and made a few other minor adjustments), this Skinnytaste recipe simply put floated my boat (see what I did there?!)   Ironically I had chosen this recipe to another the night I made it thinking it would be less labor intensive.  Not the case and I ended up shoveling down before a yoga class, but it was SO worth it.  Like stuffed peppers, this recipe has your protein atop/inside your main veggie.  You can almost eat it like finger food.  I stress almost.  It is a little messier than that!  I am going to try changing this up with some alternative ingredient/flavor combinations as I was so impressed how this recipe came together.  Enjoy!



  • 1 jar marinara sauce
  • 3 medium zucchini
  • 1 tsp oil
  • 1/2 small onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup diced red bell pepper
  • 12 oz lean Spicy Italian chicken sausage, removed from casing
  • 1/2 cup reduced fat shredded mozzarella
  • 8 tsp grated Parmesan cheese


  1. Bring a large pot of water to boil and preheat oven to 400°.
  2. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4″ thick walls of the zucchini. Chop up the scooped out flesh of the zucchini into small pieces and set aside.           IMG_20130107_182203_701
  3. Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
  4. Place 1/4 cup of sauce in the bottom of a 9 x 12″ baking dish, and place zucchini halves cut side up.
  5. In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside.
  6. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes. Add sausage and cook a few more minutes.
  7. Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese.                                                                                                                      IMG_20130107_191055_444
  8. Cover with foil and bake 35 minutes until cheese is melted and golden brown on top and zucchini is cooked through.

Pumpkin Spice Pancakes w/ Pumpkin Butter

24 Oct

Incorporating pumpkin more and more into the start of my day = success.  This recipe was adapted slightly from the Skinnytaste version.  I wanted a bit MORE pumpkin and I used pumpkin butter from a country store.  In the future, I’d sub the oil for greek yogurt to save more fat and add some additional protein.  These are so good and fluffy- you’ll have no regrets cooking these up.  A nice Halloween weekend breakfast perhaps?  I promise it won’t ruin how awesome you look in your costumes 🙂









  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 cup – 1/2 cup canned pumpkin
  • 1 tbsp brown sugar
  • 1 cup skim milk
  • 3 large egg whites
  • 2 tsp vegetable oil
  • 1 tsp vanilla
  •  cooking spray
  • pumpkin butter or maple agave for topping


  1. Combine all dry ingredients in a large bowl.
  2. In medium bowl, combine milk, egg whites, canned pumpkin, and vanilla.  Mix until no dry spots remain, but be careful not to over do it on the mixing.
  3. Heat a large skillet on medium heat. Spray nonstick spray to lightly coat and pour 1/4 cup of pancake batter.
  4. When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter. Top each serving with an about 2 tbsp pumpkin butter or maple agave if you prefer.

Skinny Crock Pot Apple Sauce

5 Oct

I recently went apple picking with my mom for a nice fall activity at Stribling Orchard about an hour from where I live.  It happened to be in the mid-80s that day so so much for a fall-feeling outting, but it was fun nonetheless.  I had gone a few years ago, but all too late in the season.  This time the pickings weren’t so slim.  In fact, Momma and I got a little carried away ending up with 14 pounds of apples.  This meant it was time to research some apple recipes and operate more along the lines of 2-3 apples a day keeps the doctor away to use them all up.  I know I was thinking a pumpkin item per week, but I had to go into apple mode here for a bit.  The result?  This apple sauce recipe, a lighter version of an apple crumb cake, and plenty of apples to snack on daily.  I’ll be sure that the crumb cake recipe makes it on here shortly.  Also, for my fellow pumpkin lovers out there fear not because I have some pumpkin recipes on deck including a more reasonable version of pumpkin pie.  Mmm mmm mmmmmm.


  • 8 medium apples
  • 1 strip of lemon peel (Use a vegetable peeler)
  • 1 tsp fresh lemon juice
  • 1- 3 inch cinnamon stick (Did you know it costs $7 for a thing of McCormick cinnamon sticks? Hollllly!)
  • 5 tsp light brown sugar (unpacked)


  1. Peel, core, and slice apples.  If you don’t have an apple corer/slicer like my adorable one pictured above, I would suggest buying one.  Seriously though, how much do you love the turtle corer/slicer?
  2. Place in slow cooker and add the remaining ingredients.
  3. Cook on low for 6 hours giving the occasional stir.  Remove the cinnamon stick and lemon peel and serve warm or cool- it’s up to you!  NOTE: The apple sauce will be on the chunkier side so you can you blend it if you prefer smooth apple sauce. 

Here’s the before and after photo shoot.  I paired the apple sauce (chilled) with sage pork chops and roasted garlic asparagus (see first photo)- a winning dinner combination!


Skinny Overnight Oats

16 Aug

My friend, Emily, raved to me about overnight oatmeal made with greek yogurt.  I’ll still need to grab that recipe (achem send to me Ms. O’Hare 😉 achem).  I’m giving this recipe a try first which is a little backwards since it was inspired by a dislike for overnight oatmeal with greek yogurt citing the tangy flavor not doing it for some people.  I’ll make my mind up, but I’m optimistic that I’ll like both!  I’m going to do a little something even more different here.  I have prepared the Skinny Overnight Oats from the Skinnytaste recipe arsenal with minor modifications (I used agave instead of liquid vanilla stevia).  I have no idea what it is going to taste like and this post will go out to you likely as I’m cracking it open.  I’m telling you how I prepared it and showing you a peek at what it looked like the night before (above).  I’ll report back with a photo of the final product and my feeling on the taste, texture, and likelihood of it being a do-over.  The ingredients serve one and as you can see I doubled it since B wants to give it a try as well.  Here goes!


  • 1/4 cup oats
  • 1/2 cup unsweetened almond milk
  • 1/4 medium banana, sliced
  • 1/2 TBSP chia seeds
  • 1/2 cup fresh blueberries
  • 1/2 TBSP maple agave syrup
  • pinch cinnamon


Place all ingredients in a tupperware container (at least the capacity of a cereal bowl), cover, shake, and throw in the fridge overnight.  Add your crunch poison in the AM- be that a TBSP chopped nuts, granola, or whatever strikes your fancy.

To be continued…


As you can see the oatmeal really thickened up across the night which I think is largely thanks to the chia seeds since they expand in liquid.  The flavor was bomb.com particularly that pinch of cinnamon.  I added a little more agave, but only about a teaspoon.  I chose crumbled pecans for my added crunch.  This is certainly a do-over since it was delicious and very convenient.  I’m still psyched to try the overnight oats with greek yogurt though.  My lovely friend Emily already sent me the recipe per the first part of this post.  Stay tuned!

Copycat Bang Bang Shrimp

21 Jun

I wanted to make something different than I have made before.  Bryan has raved about Bonefish Grill’s Bang Bang Shrimp appetizer.  I have seen a number of copycat recipes for this, but Skinnytaste recipes don’t steer me wrong in the quest for the more reasonable version of restaurant crowd-pleasers so it was a no brainer.  The Bonefish Grill version of this shrimp dish is breaded and fried best I can tell.  I don’t eat much in the way of fried food so another reason to choose the Skinnytaste version.  I slightly modified the sauce knowing our palettes.  Gina, Skinnytaste’s author, suggested two sides to accompany this dish.  I chose the summery, fresh low-carb one- a Asian Cabbage Mango Slaw (pictured above.)  I promise to share how I went about making that recipe at a later date.  I was actually pretty proud of myself as I made my own Sesame Oil for it.  Stay tuned!

Copycat Bang Bang Shrimp Ingredients:

The sauce:

  • 4 TBSP light mayo (little less than the Skinnytaste recipe calls for)
  • 3 TBSP Thai Sweet Chili Sauce
  • 1.5-2 tsp Sriracha (more than the Skinnytaste recipes calls for because we like some extra kick)

The shrimp:

  • 1 lb large shrimp, shelled/deveined
  • 2 tsp cornstarch
  • 1 tsp canola oil


  1. In a medium bowl, combine the mayo, sweet chili sauce, and Sriracha.
  2. In another bowl, add the cornstarch to your shrimp and mix well with your hands.       
  3. Heat a large skillet on a high heat.  Once hot, add the canola oil.  When the oil has heated up, add your cornstarch-coated shrimp and cook thoroughly.  This will take approximately 3-5 minutes.    
  4. Transfer shrimp to a medium bowl and add the sauce.  Mix until the shrimp is completely coated.