I actually made this with shrimp AND swai fish. It was delicious! That sauce is great! Spicy with a little sweet. I really think this sauce would be great on pork too.
At my house, this is 2-3 servings.
Raspberry Chipotle Shrimp
1 lb shrimp, peeled and deveined
1 tsp BBQ seasoning
½ c. barbecue sauce
¼ c. sugar free raspberry preserves
1 chipotle pepper with adobo sauce, finely diced
Combine the seasoning, barbecue sauce, preserves and chipotle pepper. Prepare grill or skillet. In skillet, place shrimp and top with most of sauce, reserving a little to serve with cooked shrimp. Cook until shrimp are done (could also use fish). If grilling, put shrimp on skewers (water soaked if they are wooden skewers), brush with sauce and grill until done. Serve with remaining sauce.
Shrimp and Cilantro Rice
8.5 oz pkg ready to serve brown basmati rice
2 tsp extra virgin olive oil
2 medium zucchini, sliced and chopped (about 5 cups)
4 oz jar diced pimiento
2 TB sliced green onion
½ tsp crushed red pepper flakes
Dash garlic powder
1 lb peeled and deveined cooked large shrimp, tails removed
¼ c. fresh cilantro, chopped
1 TB grated lime peel
2 TB lime juice
½ tsp salt
Prepare basmati rice according to package directions. Meanwhile, in large skillet, heat olive oil. Add zucchini, pimiento, onion, red pepper flakes, and garlic powder. Cook until zucchini is crisp tender. Add shrimp and cook until heated through. Remove from heat and add rice, cilantro, lime peel, lime juice and salt. Combine well and serve.
Yield: 4 servings. Per serving= 275 Calories; 6g Fat (19.8% calories from fat); 28g Protein; 28g Carbohydrate; 3g Dietary Fiber; 173mg Cholesterol; 447mg Sodium
The original recipe called for shrimp. I tried it with scallops but they were really fishy so that was not my favorite, but other than that, this is a great recipe! I’ll try it again with shrimp.
Thai Green Curry Coconut Scallops with Basil
1 tsp oil
4 small scallions, whites and greens separated, chopped
1 tbsp Thai green curry paste (or more to taste)
Dash garlic powder
1 lb small bay scallops
6 oz light coconut milk
2 tbsp fresh basil, chopped
salt to taste
In a large nonstick skillet, heat oil on medium-high flame. Add scallion whites and green curry paste; sauté one minute. Add scallops and garlic, season with salt and cook about 2-3 minutes. Add coconut milk and mix well; simmer about 2-3 minutes, or until scallops are cooked through. Remove from heat, mix in scallion greens and basil. Serve over basmati rice.
You can adjust the heat to your liking by adding more or less green curry paste, if you prefer you can use cilantro in place of the basil.
Yield: 4 servings. Per serving (not including rice)= 164 Calories; 7g Fat (35.3% calories from fat); 22g Protein; 5g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 366mg Sodium
Different flavor, but good.
Orange-Glaze Roasted Shrimp
½ pound large shrimp, peeled and deveined
dash onion powder
1 heaping tablespoon frozen orange juice concentrate
1 Tbsp fresh lemon juice
1 Tbsp honey
dash dried thyme
½ tsp fennel seed
salt and black pepper, to taste
Spray small skillet with cooking spray. Cook shrimp. Meanwhile, in measuring cup, combine onion powder, orange juice concentrate, lemon juice, honey, thyme, fennel seed, salt and pepper. Add to skillet, turn heat to low and simmer. Serve hot.
Yield: 2 servings. Per serving= 172 Calories; 2g Fat (10.9% calories from fat); 23g Protein; 14g Carbohydrate; trace Dietary Fiber; 173mg Cholesterol; 169mg Sodium
Baked Shrimp Scampi
1 lb uncooked shrimp, peeled and de-veined
1/4 cup fresh squeezed lemon juice
2 tbsp light butter, melted
4 garlic cloves, minced
1/4 cup minced shallots
1 tsp lemon zest
1 tsp Kosher salt
1/4 tsp black pepper
1/4 teaspoon crushed red pepper flakes
2 tbsp reduced fat Parmesan cheese
2 tbsp parsley, finely chopped
Preheat oven to 425°F. Spray a 13 x 9 baking dish with butter flavor non stick cooking spray Lay shrimp evenly in baking dish. In a small bowl, combine remaining ingredients except parsley and Parmesan cheese, and pour over shrimp. Then, sprinkle the Parmesan cheese over the shrimp, and bake at 425°F for 8 to 10 minutes or until shrimp are done. Sprinkle parsley over shrimp and serve immediately.
Yield: 4 servings. Per serving= 178 Calories; 6g Fat (31.9% calories from fat); 23g Protein; 6g Carbohydrate; trace Dietary Fiber; 176mg Cholesterol; 344mg Sodium