After all the holiday indulging I wanted something healthy and light. This soup is perfect! You can pretty much add any veggie that you have on hand.
1 lb mushrooms, sliced thin
3 bunches baby bok choy, chopped
1 lb shrimp, sliced down the middle
1/4 daikon radish, sliced thin
Warm oil in a medium pot over medium heat, add the onion to the pot and cook until soft. Stir in mushrooms and cook until they release their liquid and start to brown. Stir in 6 cups of water. Then season the liquid with salt and fish sauce.
Crank up the heat to bring things to a boil and vigorously cook for 3 to 5 minutes to develop a little flavor. Add the bok choy, spinach and carrot, cook over medium heat for 5 minutes. Add ginger and shrimp. As soon as the shrimp looks opaque and cooked through, slide the pot to a cool burner and let it rest, uncovered, for 5 to 10 minutes.
Top with scallions and daikon.
Serves 4 – 6.
This is so quick and easy, I cut that olive oil way back and used veggie stock.
1 lb peeled, deveined shrimp
Heat oil in a 12 inch skillet over medium heat, add garlic and cook for 30 seconds, add the stock and bring to a simmer. Add shrimp. When they are opaque add the paprika, lemon juice, salt and pepper.
Serves 4. 4 ww pp.
These are so simple and so good. I used Lucky Dogs Year of the Dog Sauce, sriracha would make a fine substitute.
- 1/2 red onion, sliced thin
- Juice of 1 lime
- I pineapple cores and sliced into rounds
- Olive oil
- 1 lb shrimp
- 1 tbsp hot sauce
- 8 corn tortillas
- 1 avocado sliced thin
- 1 jalapeños, sliced thin,
- Cilantro chopped
- Cabbage slaw
- Shredded carrots
- 2 limes juiced
Heat broiler on medium. Spray a pan with olive oil and spray pineapple slices. Broil until edges lightly charred about 5 min. Flip and cook 5 more minutes. Remove from the oven the chop.
Toss onions with juice of 1 lime, set aside.
Toss shrimp with hot sauce and 1 tbsp oil. Place on baking sheet and cook 3 -5 minutes until cooked through.
Combine slaw, carrots and lime juice with 1 tsp oil – toss to combine.
Heat tortillas in microwave wrapped in moist towel for 1 minute.
Diced amount plates, top with slaw, pineapple, avocado, jalapeños, shrimp and cilantro.
These make a great light lunch – use the cabbage leaves to wrap up the shrimp balls.
- 4 1/2 tbsp soy sauce
- 1 1/2 tbsp rice vinegar
- 1 1/2 tsp toasted sesame oil
- 1 1/2 tbsp sliced scallions
- 1 lb medium shrimp, peeled and chopped into small chunks.
- 2 tbsp minced ginger
- 1 clove garlic, minced
- 2 tbsp chives, minced
- 1 egg white
- Zest and juice of one lime
- 8 Napa cabbage leaves
Combine ingredients for sauce and set aside.
Combine shrimp ingredients except cabbage and form into one inch balls.
Place cabbage leaves on a steaming rack, fill a pot with one inch of water. Place shrimp balls in and steam for 3 minutes, turning 1/2 way through.
Serve on cabbage leaves with sauce.
These are from Skinny Taste – they come together quickly and the crispy tortillas are oh so good!
1/2 onion, finely chopped
2 cloves garlic, minced
2 jalapeno, minced
1 tsp olive oil
1 tomato, diced
12 oz peeled shrimp, chopped
4 tbsp finely chopped cilantro
3/4 c shredded pepperjack cheese
12 (6-inch) corn tortillas
olive oil spray
In a large skillet over medium heat, saute the onion, garlic and jalapeno in oil until soft. Add the tomatoes and cook until thickened 3 to 4 minutes. Add the shrimp and 1/4 teaspoon salt and cilantro and cook medium high heat 1 minute.
Preheat the oven to 400F. Line 2 large nonstick baking sheets with foil and spray with oil.
Working in batches, place 3 to 4 tortillas between two paper towels and microwave 30 seconds until they are warm and pliable. Place a tortilla on a clean, dry work surface and then spread about 3 tablespoons of shrimp filling onto the bottom third of the tortilla and top with 1 tablespoon of cheese. Roll the tortilla up from the bottom to surround the filling and once it’s rolled into a tube, place it on the prepared baking sheet, seam side down. Repeat with the remaining shrimp, spray the tops with oil a pinch of salt then bake until tortillas start to get golden and crispy, about 15 minutes.
This is a quick and easy salad for a busy weekend! The creamy avocado and citrusy shrimp are perfect together.
8 oz Bay shrimp
Juice and zest of 1 like
Zest of 1 orange
4 tbsp chives, snipped
1 avocado, sliced thin
Toss shrimp with zest, juice, chives and a pinch of salt.
Spread Avocado across plate, top with shrimp and drizzle with a little olive oil.