Recipes

I am still struggling a bit to make a full transition back to normal eating after the holidays. I am not quite sure what happens during the three weeks before the new year, but I tend to throw out all semblance of normal eating and just pick all day long. This starts by picking at whatever I am cooking at home and then continues to appetizers and desserts at holiday get-togethers and then reemerges with leftovers for breakfast almost every morning.

So to stay on track and continue to ease back into my routine, I have had appetizers on the brain. And one that I am loving these days are these simple baked firecracker shrimp. They bake up in minutes and have tons of sweet and spicy flavor. Don’t like shrimp? Just substitute in bite size pieces of chicken. They make a perfect snack, appetizer, or quick protein for a meal served with veggies and rice.

Weight Watchers Firecracker Shrimp
Points: 4 weight watchers pointsplus
Servings: 4 servings
Serving Size: 1/4 recipe
Nutritional Info: 176.4 calories, 2.2g of fat, 15.8g of carbohydrates, .1g of fiber, 23.2g of protein

Ingredients

• 1 pound shrimp, deveined
• 3 garlic cloves, minced
• 2 tbsp Sriracha or hot chili pasta
• 3 tbsp honey
• 1/2 tsp salt

Instructions

1. Add everything to a Ziploc bag or non-reactive container and marinate the shrimp for at least one hour.
2. Preheat the oven to 500 degrees.
3. Place shrimp in one layer on parchment paper or cookie sheet sprayed with non-stick spray.
4. Cook for about 3 minutes on each side or until cooked through. Cooking time may vary depending on the size of the shrimp.
5. Serve as an appetizer, on salad, with rice, or in tacos for a delicious meal.