I always have the best intentions with my dinners, but somehow time seems to fly out the window. Last night was another one of those nights. I realized I needed something really quick and the recipe I had planned was going to take a little too long. I had already thawed out some shrimp, so I just jumped on the Skinny Taste website for some inspiration.
What transpired was an amazing and quick meal! She has a recipe for Bang Bang shrimp. I didn't have all the ingredients, but knew I could make something similar. This dish is spicy and can be made even spicer with the addition of added cracked red chili pepper. A couple of my kids ate the shrimp plain. So, if you have shrimp eaters, just leave the sauce off for them.
This was definitely a winner! You can use pre-chopped veggies for the salad to make your life easier. I think it took about 15 minutes to make and it tasted awesome!
Kind of Bang Bang Shrimp Salad
For the Shrimp
1 lb jumbo shrimp, peeled and deveined
1 tbsp corn starch
2-3 tsp avocado or canola oil
For the Sauce
3 tbsp light or Olive Oil mayonnaise
1 tbsp honey
2 -3 tsp chili garlic sauce
1 tsp sriracha sauce
For the Salad
Romaine lettuce, chopped
2-3 chopped scallions
1/4 cup chopped cashews
Heat a wok or pan on medium high. Add just enough oil to coat the bottom of the pan. Coat shrimp with cornstarch and sprinkle with salt. Cook in pan about 3-5 minutes or until shrimp turns opaque. Flip halfway through cooking to brown both sides.
Meanwhile whisk together the sauce ingredients and set aside. Mix the salad ingredients evenly among four bowls or plates.
Top salad with shrimp and then drizzle with sauce. Enjoy!
Hopefully, you are following me on IG or Facebook @kimjuulnutrition. I try to post recipes a couple times a week or more. My goal is to get the details posted here.
Yesterday, we celebrated my daughter's birthday and her favorite thing to eat at daycare currently is tomato soup. She had 3 bowls last week, half of which may have ended up on her dress by the looks of it. I contemplated buying the soup in a can because I figured it would be very similar to what she gets and also a whole letter easier than making soup. But, alas, I felt like a bad mom and dietitian and foodie, so I made it from scratch.
I used the Skinny Taste recipe for Crock Pot Creamy Tomato Soup. Everyone, but my birthday daughter enjoyed it :(. It has a little bit of prep, but then it all gets cooked in the crockpot. I needed it a little faster so, I just cooked it on the stove top. I think it would have tasted even better with some fresh basil stirred in before serving. For the record, I used the San Marzano tomatoes from a can.
Crock Pot Creamy Tomato Soup
5 Freestyle Points 177 calories
TOTAL TIME:6 hours 50 minutes
PREP TIME:10 minutes
COOK TIME:6 hours 40 minutes
This creamy, rich crock pot tomato soup is made in the slow cooker with tomatoes, herbs, milk and Pecorino Romano cheese, plus the cheese rind for added flavor.
NUTRITION INFORMATIONYield: 6 servings (9 1/4 cups), Serving Size: 1-1/2 cups
All images and text ©Gina Homolka for Skinnytaste