Ginger Lime Shrimp & Noodles

I haven't posted in a while but that doesn't mean I haven't been cooking. I've got 4 new recipes to post! Let's start with the first one I got from Jessica's site


2 tablespoons olive oil
1 clove garlic
1/2 teaspoon ginger
1/2 tablespoon lime zest
1 tablespoon lime juice
1/2 tablespoon soy sauce


1lb shrimp
1 tablespoon olive oil
1/2 red pepper, chopped
1 cup sliced mushrooms
1 clove garlic
1 cup sugar snap peas
1 tablespoon soy sauce
2 tablespoons peanuts, crushed
1/2 pound whole wheat pasta of your choice (I used Chinese rice noodles)
salt and pepper to taste

Combine first 6 ingredients in a bowl and whisk together. Add to a ziplock bag, along with the shrimp and marinate for 2 hours.

Heat pan on medium heat and add olive oil. Add peppers and mushrooms to the pan and saute until soft, about 6-8 minutes. Cook pasta according to directions. Add garlic to the peppers and mushrooms and stir for 30 seconds. Add shrimp to pan and cook on each side for about 2-3 minutes. Add snap peas and pasta, thoroughly stirring until everything is mixed. Season with salt and pepper if desire and serve.

This dish came out delicious. Brad had been sick of shrimp & raved about this dish. We had no leftovers!

Shrimp Enchiladas

Every week, the night before weigh in, I have shrimp. It's all a mental thing but hey, whatever works right? I try to find different ways to prepare shrimp since it's pretty cheap & easy to make.

1lb shrimp (this recipe can be used with any meat really)
8 oz refried beans
10 oz can enchilada sauce
1 1/2 cups fat free shredded cheddar
10 tortillas

Preheat oven to 375. In large skillet, cook shrimp in 2tbsp enchilada sauce. Add beans & mix well. Cook until beans are hot. Stir in 3/4 cup cheese. Spray pyrex pan with nonstick spray. Place 2-3 tbsp enchilada sauce in pan & swirl to coat bottom. Place 1/3 cup of shrimp mixture in center of tortilla. Roll up & place seam down in pan. Repeat with remaining tortillas. Evenly pour enchilada sauce over top. Distribute remaining cheese. Bake 20-25 minutes.

Serve with salsa, guacamole, sour cream. . whatever you like.

4pts each. 9pts for two.

Shrimp & Zucchini with pasta

1lb shrimp
1/2lb cooked pasta
3 cloves garlic, sliced thin
2 shallots *I omitted these
1 zucchini, diced
2 tomatoes, diced
1 tbsp olive oil
1/2 cup fat free broth
1 tbsp parsley *optional
1/2 tsp red pepper flakes


Cook pasta according to directions.

Heat skillet until very hot. Spray with olive oil. Saute shrimp & then set aside. Add olive oil to pan. Add shallots & garlic. Saute one minute. Add tomatoes & zucchini. Add broth & red pepper flakes. Return shrimp to pan & simmer 1-2 minutes. Stir in with pasta in a bowl. Sprinkle with parsley. 5 servings, 6pts each

Thai Shrimp

3 tbsp lemon juice
1 tbsp soy sauce
1 tbsp dijon mustard
2 cloves garlic, minced
1 tbsp brown sugar
2 tsp curry paste
1lb medium shrimp

Combine all ingredients in a ziploc bag. Add shrimp. Marinate at least an hour.

These can be pan fried or grilled.

4 Servings, 3 pts each

Shrimp Scampi

I got this one from a Weight Watchers cookbook & OMG soooo good!!

4 tsp olive oil
1 1/4lb shrimp, medium
6-8 garlic cloves, minced
1 cup ff chicken broth
1/4 cup lemon juice
1/4 cup + 1 tbsp fresh parsley
1/4 tsp salt
1/4 tsp pepper
4 lemon slices

In large skillet, heat oil. Saute Shrimp 2-3 mins until opaque. Add garlic & stir constantly 30 seconds. Transfer to platter & keep warm.

In skillet, combine broth, lemon juice & 1/4 cup parsley, salt & pepper. Bring to a boil. Boil uncovered until sauce is reduced in half. Spoon over shrimp. Garnish with lemon slices & remaining parsley.

8-10 shrimp & 3tbsp sauce is 1 serving. 4 points per serving.


I have served this over rice & over angel hair pasta