Easy Lemon Shrimp Curry

• 1 tablespoon cornstarch
• 1/2 teaspoon sugar
• 1/2 teaspoon chicken bouillon granules
• 1/4 teaspoon grated lemon peel
• Dash pepper
• 1/2 cup water
• 4-1/2 teaspoons lemon juice
• 1/2 pound uncooked medium shrimp, peeled and deveined
• 1 tablespoon canola oil
• 3/4 cup sliced celery
• 1/2 medium green pepper, cut into strips
• 1/2 medium sweet red pepper, cut into strips
• 1 cup sliced fresh mushrooms
• 3/4 cup fresh sugar snap peas
• 1 green onion, sliced
• 1 cup hot cooked long grain rice

Directions

• In a small bowl, combine the first five ingredients. Stir in water and lemon juice until blended; set aside.
• In a large skillet or wok, stir-fry shrimp in oil for 1-2 minutes or until no longer pink. Remove with a slotted spoon and keep warm. In the same pan, stir-fry celery and peppers for 2 minutes. Add the mushrooms, peas and onion; stir-fry 3-4 minutes longer or until vegetables are crisp-tender.
• Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Serve with rice. Yield: 2 servings.

Nutrition Facts: 1-1/2 cups shrimp mixture with 1/2 cup rice equals 326 calories, 9 g fat (1 g saturated fat), 168 mg cholesterol, 449 mg sodium, 39 g carbohydrate, 4 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1-1/2 fat.

Crispy Shrimps

Serves 3 to 4

INGREDIENTS:

3 large eggs
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
1 lb. jumbo raw shrimp, peeled and deveined, leaving tails on
1 1/2 cups panko bread crumbs
Vegetable oil

DIRECTIONS:

Beat eggs in a medium bowl until frothy. Mix flour, salt, and pepper in another medium bowl. Dredge shrimp in flour mixture, shaking off excess. Dip shrimp into eggs and then coat both sides with panko, pressing panko onto shrimp.

Pour enough oil into a large, heavy pot to reach depth of 2 inches and heat oil to 350°F. Working in batches, add shrimp to hot oil and deep-fry until cooked through, about 1 minute.

Remove and drain shrimp on paper towels. Arrange shrimp on platter. If desired, serve with tonkatsu sauce for dipping.

CHILI - GINGER SHRIMP

Prep time: 20 min | Cooking time: 10 min | Serves: 2 

15-20 large 1 medium 1 tbsp 1 tbsp 2 tbsp 1 tbsp 1/4 tsp 1/4 tsp 1 tsp 2-3 tbsp

shrimp, peeled and deviened onion, finely sliced ginger, finely chopped tomato paste soy sauce lime juice turmeric powder red chili powder crushed red chili flakes light cooking oil salt, to taste chopped green onions, for garnish

MARINATE shrimp with turmeric, chili powder and lime juice for 20 minutes. Fry in a bit of oil till crisp on both sides. Set aside.

HEAT remaining oil and saute ginger till fragrant. Add onions and fry for a few minutes till tender and pink.

ADD chili flakes, salt, tomato paste and soy sauce, and stir-fry for a few minutes till it starts to give out oil from the sides. Add shrimp, and stir fry for a minute or two blending spices well.

GARNISH with chopped green onions and serve alongside plain rice and a large pitcher of ice-cold water.

Coconut Rice with Spicy Garlic Shrimp

Spicy Garlic Shrimp with Coconut Rice Recipe

INGREDIENTS

• 1 1/2 cups long grain white rice
• 1 pound, about 20 large jumbo shrimp (peeled with tail on or unpeeled, but veins removed)
• 6 large garlic cloves
• 1 1/2 cup of water
• Salt
• 1 jalapeno pepper, seeded, de-ribbed, julienned
• Juice of one lime (or 2 inches of white tender end of lemongrass, finely sliced)
• 1 Tbsp olive oil
• 2 small cans (5.6 ounces) coconut milk
• 1/2 to 1 teaspoon of red chili powder or red chili sauce (to taste)
• Cilantro for garnish (optional)

METHOD

1 Start cooking rice, following package instructions.

2 Pulse garlic, water and 1/2 teaspoon salt in a blender, just a few pulses, so you can still see chunks of garlic. Pour over shrimp to marinate. Marinate for 10 minutes.

 

3 Strain the water from the shrimp and garlic mixture. Add the lime juice (or finely sliced lemongrass), jalapeño, and 1/2 teaspoon of salt to the shrimp mixture.

 

4 Heat 1 Tbsp olive oil in high heat in large sauté pan. Add shrimp. Cook one minute. Add 1 small can of coconut milk. Cook 30 seconds more. Mix in a teaspoon red chili powder or sauce.

5 Put rice into a large bowl. Mix in the second 5.6 ounce can of coconut milk to the cooked rice.

Serve shrimp on rice. Garnish with chopped fresh cilantro (optional).

Serves 3 to 4.

Thai Lemon Shrimp....

Ingredients:

1 pound shrimp (shelled and deveined)
1/3 cup sweet chili sauce
1 lemon (juice and zest)
3 kaffir lime leaves (sliced, substitute lime zest)
1 teaspoon chili sauce
1 tablespoon fish sauce
3 cloves garlic (chopped)
1 teaspoon palm sugar (or brown sugar)
1/4 cup coconut milk
1/4 cup cilantro (chopped)

Directions:
1. Marinate the shrimp in the sweet chili sauce, lemon juice, lemon zest, kaffir lime leaves, chili sauce, fish sauce, garlic and sugar for 10 or more minutes.
2. Heat a pan.
3. Add the shrimp, the marinade and the coconut milk and simmer (not boil) until the shrimp are cooked, about 2-3 minutes.
4. Remove from heat and mix in the cilantro.

Pasta ....Shrimp and garlic

Ingredients:
1lb medium shrimp (peeled, deveined, with tails removed)
1lb uncooked spaghetti noodles
8 garlic cloves (minced)
¼ cup butter
2 teaspoons olive oil
Italian seasoning
black pepper
red pepper flakes
salt

Cooking Instructions:

Step 1: Boil pasta in water according to package directions. Reserve 1 cup of the pasta water for use at a later time. Drain the pasta.
Step 2: While the pasta is boiling, in a large deep skillet over medium heat, melt the butter. Add shrimp and cook until they are little pink. Add garlic and cook 5-7 minutes. Add olive oil and continue to cook shrimp until they are pink.
Step 3: Add pasta to the skillet, season with Italian seasoning, red pepper flakes, black pepper and salt. Add enough of the saved pasta water till the mixture is not dry but not simmering in liquid (start by adding ¼ of a cup and work your way up from there). Keep tossing all the ingredients around in the skillet until it is well combined and hot.
(Makes 4 servings)

Szechwan Shrimp

Serves 4

Ingredients

• 12 ounces cooked shrimp, tails removed
• 4 tablespoons water
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon honey
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced green onions
• 4 cloves garlic, minced

Directions

1. In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
2. Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Caramel Shrimp....Vietnamese

Ingredients
2 tablespoons sugar
1/4 cup water
1/4 cup water
1 tablespoon oil
1 shallot (chopped)
2 cloves garlic (chopped)
1 teaspoon ginger (grated)
1 small chili (chopped)
1 pound shrimp (peeled and deviened)
2 tablespoons fish sauce
pepper to taste
1 teaspoon sesame oil
1 tablespoon cilantro (chopped)

Directions:
1. Heat the sugar and water in a pan on medium-high heat until it caramelized and turns a dark brown.
2. Add the water and heat until the caramel dissolves.
3. Remove from heat and set aside.
4. Heat the oil in a pan.
5. Add the shallot, garlic, ginger and chili and saute for 3-5 minutes.
6. Add the shrimp, 2 tablespoons of the caramel sauce, fish sauce and pepper and simmer until the shrimp is pink all over, about 2-4 minutes.
8. Remove from heat and stir in the sesame oil and cilantro.

Shrimp Jalfarezi

serves 2 - 4

1 lb/450 g shrimps

bunch of cilantro

2 garlic clove, crushed

½ tsp cumin seeds

½ tsp cumin powder

2 green chilies (optional)

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

2 tbsp of vegetable oil

black pepper

cilantro to garnish

• Clean shrimps and place in a large bowl.
• Chop the cilantro and add to the shrimp with garlic and salt.
• Seed and slice the red, green and yellow bell peppers.
• Heat the oil in a large skillet.
• Add the cumin seeds. Fry for 1 minute. Add green chilies.
• Add shrimps and stir-fry, stirring and tossing the shrimp gently for 5 minutes. Season with black pepper.
• Add bell peppers and cook for an additional 10 minutes.
• Transfer the shrimp and bell peppers to a serving dish. Garnish with a fresh cilantro and serve with rice.

Garlic Shrimp

Serves about 4

5 tablespoons butter
6 cloves garlic, crushed
1/2 small hot pepper, finely chopped
1 pound shelled shrimps, if frozen thawed
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons finely chopped fresh coriander leaves or parsley

In a frying pan, melt butter then sauté garlic and hot pepper over medium heat until garlic begins to brown. Add shrimps then sprinkle with salt and pepper. Stir-fry for a further 5 to 6 minutes. Stir in coriander or parsley then serve sizzling hot.

Weight Watchers Asparagus and Potato Frittata recipe...grilled shrimp

This frittata is tasty, healthy, easy and inexpensive to make. It’s 4 WW points per serving and makes a beautiful breakfast, brunch or light dinner.

Makes 4 servings

Ingredients
4 large eggs
4 egg whites
1 lb asparagus
1 large baking potato, peeled and thinly sliced
1 onion, chopped
1/2 cup nonfat milk
1/4 cup grated Parmesan cheese, divided
1/4 teaspoon baking powder
1/2 teaspoon salt

Preparation
1. Preheat the oven to 350 degrees F.
2. Place the potato in saucepan and cover with water by 3 inches.Cover the pan and bring to boil over high heat; boil for about 5 minutes.
3. Add the asparagus and boil for 2 more minutes.
4. Drain and set aside to cool.
5. In a bowl, combine the whole eggs and egg whites, three tablespoons of the Parmesan cheese, milk, baking powder and salt. Mix in the potato and asparagus.
6. Heat an oven-proof nonstick pan, spray with nonstick spray and add the chopped onion.
7. Cook for about 2 minutes, stirring occasionally.
8. Add the egg mixture and reduce the heat to medium.
9. Cover and cook for about 10 minutes (until almost set).
10. Uncover the skillet and sprinkle the remaining Parmesan cheese.
11. Transfer to the oven to cook for about 5 minutes (until browned).
12. Invert onto a plate and cut into wedges prior to serving.

WW POINTS per serving: 4
Nutritional information per serving: 197 calories, 7.2g fat, 3.3g fiber

 It’s very fast and easy, and has a nice, subtle flavor (you can add more garlic and pepper if you want a stronger flavor).

Weight Watchers Grilled Shrimp Scampi recipe
Makes 4 servings

Ingredients
1 1/2 lbs medium shrimp, peeled and deveined
1 tablespoon minced garlic
3 tablespoons chopped fresh parsley
1/4 cup olive oil
1/4 cup lemon juice
1 dash crushed red pepper flakes
1 dash ground black pepper, to taste

Preparation
1. In a large, non-reactive bowl, stir together the garlic, parsley, olive oil, lemon juice, and black pepper. Season with crushed red pepper, if desired.
2. Add the shrimp; toss well to coat.
3. Marinate in the refrigerator for about 30 minutes.
4. Preheat the grill to high heat. Thread the shrimp onto skewers,piercing once near the tail and once near the head.
5. Discard any of the remaining marinade.
6. Lightly oil the grill grate. Grill for about 2-3 minutes on each side (or until the shrimp turns opaque).

WW POINTS per serving: 5
Nutritional information per serving: 205 calories, 11g fat, 0.1g fiber

Weight Watchers Chinese General Tso’s Chicken...Fish Cake...Chicken Wings..shrimp wonton

Makes 4 servings

Ingredients
1 lb boneless skinless chicken breasts
3/4 cup chicken broth
2 medium scallions, chopped
1/2 teaspoon red pepper flakes
2 teaspoons garlic, minced
2 tablespoons cornstarch
1/2 teaspoon ground ginger
2 tablespoons Splenda granular, artificial sweetener
2 teaspoons olive oil
1 tablespoon white wine vinegar
2 tablespoons soy sauce
2 cups cooked brown rice

Preparation
1. Cut the chicken into 2 inch pieces.
2. In a small bowl, mix together the chicken broth, ginger, cornstarch, soy sauce, vinegar and Splenda. Set aside.
3. Heat the olive oil in a skillet or wok over medium-high heat.
4. Add the scallions, pepper flakes and garlic.
5. Cook for 2 minutes, then add the chicken and cook for about 5 more minutes (until browned).
6. Add the sauce and simmer for about 3 more minutes (until the sauce thickens and the chicken is cooked through).
7. Serve the chicken and sauce over hot brown rice.

One serving is approximately 280 grams.
WW POINTS per serving: 6
Nutritional information per serving: 287 calories, 4.8g fat, 2.2g fiber

Weight Watchers Five-Spices Chicken Wings recipe

Makes 35 servings

Ingredients
3 lbs chicken wings
2 garlic cloves, finely minced
2 tablespoons soy sauce
3 tablespoons liquid honey
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 tablespoon vegetable oil
1 tablespoon five-spice powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preparation
1. Cut the tips of chicken wings and throw them away.
2. Cut the chicken wings in two at the joints.
3. In a big bowl, mix the remaining ingredients (except the honey). Add chicken wings and flip to coat well.
4. Cover and let marinate for about 2 hours (or overnight) in the fridge.
5. Put the barbecue to medium heat.
6. Place the chicken wings on a greased grill or in a grill basket.Close the cover of barbecue and cook for about 25 minutes (or until the chicken wings are crispy and the juice runs clear when poking with a fork), flipping them a few times. 7. Baste the chicken wings with honey, close the cover of barbecue and keep cooking for another 3 minutes (flipping them one time).

One serving is approximately 43 grams.
WW POINTS per serving: 3
Nutritional information per serving: 98 calories, 6.6g fat, 0g fiber

Weight Watchers Fresh Salmon and Lime Cakes recipe

Here’s a delicious fish cake recipe – each small cake is only 1 point, because no oil is involved. (If you want, you can try frying them in oil, but the point value will increase.)

You can also make these cakes bigger, and eat them as burgers.

I personally don’t like to eat spicy, but if you want to add some heat to these cakes, chop up some hot red chili peppers and add them to the salmon mixture.

Makes 20 small cakes

Ingredients
500 g salmon fillets, skin removed
3 tablespoons fine cornflour
1 egg white
1 tablespoon finely chopped ginger
3 kaffir lime leaves, shredded
3 tablespoons chopped flat leaf parsley
1 teaspoon wasabi

For the lime dipping sauce
1/4 cup lime juice
1/4 cup soy sauce
2 tablespoons brown sugar

Preparation
1. To make the salmon cakes, remove any bones from the salmon and chop into 1/4 inch (5mm) dices.
2. Combine the chopped salmon with the egg white, corn flour, lime leaves, ginger, chopped parsley and wasabi paste; mix well.
3. Grill the cakes (or fry them in oil) on each side, until they turn golden brown.5. Drain the cakes on kitchen towels, and keep warm in a low oven until you finish cooking up the batter.
4. To make the lime dipping sauce, combine the lime juice, soy sauce and brown sugar.
5. Serve the dipping sauce with the warm salmon cakes.

WW POINTS for one cake: 1
Nutritional information for one cake: 44 calories, 0.9g fat, 0.1g fiber

Weight Watchers Shrimp Wontons with Green Onion Dipping Sauce recipe

Makes 24 wontons

Ingredients
24 large shell-on shrimp (20 to 24 per lb.)
24 square wonton wrappers
3 tablespoons finely chopped green onions
24 sprigs fresh cilantro, leaves and tender stems
1/3 cup coarsely chopped fresh cilantro
vegetable oil (for frying)
2 tablespoons toasted sesame oil
4 tablespoons minced fresh ginger
1 tablespoon lemon zest
1 cup low sodium soy sauce
2 tablespoons orange marmalade
3 tablespoons lemon juice
1/4 cup orange juice

Preparation
1. In a large bowl, whisk together 1/2 cup soy sauce, the chopped cilantro, 2 teaspoons ginger, 1 tablespoon sesame oil and the lemon zest.
2. Peel the shrimp (leaving tails on) and devein. Add to the soy mixture and marinate, covered, for about 15 to 20 minutes at room temperature.
3. Drain the shrimp in a colander, spread out on paper towels, and pat dry.
4. Pour oil into a deep, heavy pot to a depth of 3 inches and heat to 375° F. Meanwhile, spread out wonton wrappers. Working with one wrapper at a time, put several cilantro leaves and stems along wrapper edge nearest you. Top them with a shrimp, arranging the shrimp lengthwise so that the tails extend beyond the wrapper.Fold the wrapper edge opposite the tail over the shrimp.
5. Brush the far edge of the wrapper with water and, starting with the near edge, roll the wrapper loosely around the shrimp, forming a package. Press seam firmly to seal.
6. Preheat the oven to 200° F and put a shallow rack in a baking pan. When the oil reaches 375° F, fry the wontons in several batches (so as not to crowd them), flipping midway through cooking, until they turn medium golden brown (about 1 1/2 to 2 minutes). If the shrimp begins to brown too quickly, reduce the temperature.
7. Lift the shrimp out with tongs, draining excess oil, and transfer to baking pan; keep warm in oven.
8. In a small bowl, whisk together the orange and lemon juices, 2 teaspoons ginger, 1/2 cup soy sauce, 1 tablespoon sesame oil, marmalade and green onions.
9. Serve the wontons hot, with the dipping sauce on the side.

WW POINTS for one wonton: 1
Nutritional information for one wonton: 51 calories, 1.4g fat, 0.4g fiber