Thai Shrimp on Baby Greens

This is a light and flavorful salad from Weight Watchers. It was quick to put together and filling.

Thai Shrimp on Baby Greens
Weight Watchers

1/3 cup fresh lime juice
1/2 tsp salt
1 lb medium-size shrimp, cooked and shelled
2 cucumbers, peeled, quartered lengthwise, seeded, and sliced
1/2 cup chopped scallions
1 red bell pepper, seeded and cut into thin strips
3 tbsp dry-roasted peanuts
1/4 cup light coconut milk
1/4 cup nonfat yogurt
1/4 tsp crushed red pepper flakes
1/4 cup chopped fresh cilantro
3 cups baby salad greens

Per serving (2 cups)=4 points

Combine lime juice, salt, and shrimp in a zip-close plastic bag.
Squeeze out the air and seal the bag.
Turn to coat the shrimp.
Refrigerate for 30 minutes.
Place the cucumber slices in a sieve to drain for 15 minutes.
Combine the shrimp, drained cucumbers, scallion, bell pepper, and peanuts in a large bowl.
Combine the coconut milk, yogurt, and crushed red pepper flakes in another bowl.
Drizzle the mixture over the shrimp and vegetables, add the cilantro, and toss.
Serve the shrimp salad over the baby greens.

Lemon Pepper Shrimp Scampi

This recipe is from my summer cooking group. The theme for the summer is light and healthy dishes. I used this dish to throw together a quick dinner for 11 people. This was a very fast meal to put together, and was enjoyed by all. I was in such a hurry that I just looked at the ingredients and didn't measure anything. I also tripled the recipe to make sure we had enough for 11 people. I will post the original recipe even though I improvised.


Lemon Pepper Shrimp Scampi
from Cooking Light

• 1 cup uncooked orzo
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt, divided
• 7 teaspoons unsalted butter, divided
• 1 1/2 pounds peeled and deveined jumbo shrimp
• 2 teaspoons bottled minced garlic
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon black pepper

1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.

2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.

3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.

Crab and Shirmp Pasta

I had some leftover imitation crab to use up from making sushi. I added it to my standard garlic shrimp pasta that we have at least twice a month.

Crab and Shrimp Pasta

1 lb spaghetti
2 tbsp extra virgin olive oil
2 tbsp butter
3 cloves garlic
1 tsp crushed red pepper flakes
1 tbsp tuscan spice blend
3/4 of package of imitation crab meat
1 lb shrimp
Pecorino Romano cheese to garnish


Prepare pasta as directed on package.
Add oil and butter to large saute pan.
Finely dice garlic, and add with red pepper flakes and spice blend.
Saute for 2-3 minutes.
Dice the crab and add with shrimp to saute pan.
Cook until the shrimp turn pink and curl up looking like the shape of a C.
Drain pasta and add to saute pan.
Combine pasta and sauce.
Serve with freshly grated Pecorino Romano cheese.

Caprese Salad and Summer Shrimp Pasta

I still have plenty of nice tomatoes to use up, so I created this meal to use some of the ingredients that I had purchased for other meals this week.

Caprese Salad

2 beefsteak tomatoes (sliced)

4 slices of fresh buffalo mozzarella cheese

8 fresh basil leaves

extra virgin olive oil

salt and pepper

Layer tomato, mozzarella, then basil and repeat until finished. Drizzle with extra virgin olive oil, and sprinkle with salt and pepper.

This was SO GOOD! My husband kept looking at mine, to see if I was going to finish what I had!!!

Summer Shrimp Pasta

1 lb peeled, deveined shrimp

4 slices lemon

3 cloves of garlic

3 tsp extra virgin olive oil

1/2 tsp crushed red pepper flakes

salt pepper

1 lb spaghetti

2 tsp butter

2 roma tomatoes

handful of fresh basil leaves

grated Parmesan cheese

Marinade shrimp with lemon, 1 tsp olive oil, and 3 minced cloves of garlic for 30 minutes. Cook spaghetti according to package directions. Meanwhile saute shrimp mixture over medium heat with 2 tsp olive oil, 2 tsp butter, and red pepper flakes for approx 5 min (depends on the size of shrimp). Just until the shrimp turn pink. Dice the tomatoes and add to shrimp. Also add basil leaves (you can tear the leaves or julienne them). Grate 1/2 cup cheese and add to the mixture. Combine shrimp, tomato mixture and toss with pasta.