I’m going outside my comfort zone. I will admit that I am not the best cook when it comes to seafood but I’m pretty adept when it comes to flavor so along with my trusty meat thermometer, I think this one turned out just fine.
There isn’t any specific stir fry season, in my opinion; it’s perfect year round! Plus, make the base with all veggies and it’s a total win in the Weight Watchers play book! I’ll be posting my vegetable stir fry at a later date so be sure to check back for that! But for now…
Honey Garlic Shrimp
For your ingredients:
- 10 Oz Thawed, Raw Shrimp (Peeled and deveined works best)
- Olive Oil Cooking Spray
- 2 Medium Garlic Cloves, Minced
- 1 TBSP Less Sodium Soy Sauce
- 1/2 TBSP Honey
- 1 TSP Hoisin Sauce
- 1 TSP Toasted Sesame Seeds, Optional
Total Prep Time: 10 Minutes // Total Cook Time: 4-7 Minutes
- This part is up to preference but most people like to peel and devein their shrimp prior to cooking. The “vein” is really just the digestive tract and isn’t harmful to consume. To remove, cut the shell off the shrimp or “peel it”. Then with a knife, cut a straight line down the “vein” and remove.
- Now that you have a peeled and deveined shrimp, place your pan on the stove on medium heat with a 1/2 second squirt of olive oil cooking spray.
- Mix your sauce ingredients together and add to your shrimp.
- Once the pan is hot to the feel, hover your hand over it to test, place shrimp and sauce in the pan and cook for 4-5 minutes turning once. This is a delicate cook time because shrimp will cook very quickly.
- Once the shrimp begin to look pink and firm to the feel. You can also test with a meat thermometer where the internal temperature should read 145 degrees for safety! Top with toasted sesame seeds if desired or the recipe leans that way and enjoy!
Yields 2 servings per batch above. Estimated Weight Watchers Points: 2sp per serving
This was such a light recipe and perfect for summer! You could also use the sauce ingredients as a marinade for the grill and add the shrimp to vegetable skewers. If you do that, be sure to add a tablespoon or two of olive oil per batch. Impressive cookout food is my specialty!
Taylor Guardino, The Food Lover Gone Southern
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