Lemon Pepper Shrimp Scampi

lemonpeppershrimp 012

lemonpeppershrimp 016

I got a bag of frozen shrimp the last time I was at Trader Joe’s. Gotta say that I love getting their shrimp now. You don’t have to peel off the shell which saves a step and they cook up so nicely. When I don’t have Trader Joe’s shrimp, I buy frozen shrimp from Sam’s Club and you have to do everything with that shrimp. We don’t have any seafood markets here so I gotta use frozen shrimp most of the time.

I just love orzo and shrimp. This dish was delicious. I’d probably use less lemon juice next time, and more garlic. Fast and easy to make too.

Recipe from Cooking Light


1 cup uncooked orzo
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, divided
7 teaspoons unsalted butter, divided
1 1/2 pounds peeled and deveined jumbo shrimp
2 teaspoons minced fresh garlic
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper $


1. Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.
2. While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.
3. Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.

Pesto Grilled Shrimp

figscornshrimp 014

The pesto I made a couple posts down is finally getting use! We made grilled shrimp and the pesto made a great marinade. Ben cooked the shrimp perfect. Not too rubbery or over cooked. I hate it when shrimp gets over cooked! My plan for the weekend is to make a TON of pesto so we can have it around the Winter time. I’m going to find some good crusty bread and spread a ton of pesto on it this weekend and top it off with some cheese. Is it Friday yet?

figscornshrimp 012

figscornshrimp 026

Pesto Grilled Shrimp


20 peeled and deveined shrimp
1 jar of store bought pesto or homemade pesto
Wooden skewers for grilling


Peel and devein the shrimp. Marinade the shrimp in a bowl with about 2 or 3 heaping tablespoons of pesto. Place the shrimp on wooden skewers and grill on each side until the shrimp turn pink.

Spicy-Sweet Glazed Shrimp

Oh siracha, I think I’m in love with your spicy goodness. If you don’t have this stuff in your pantry yet, you should go and get some. It’s really great for marinades. Mix it with some honey and use it as a glaze for grilling.

This recipe I found in Martha Stewart’s magazine. I haven’t been really pleased with her Every Day Food one. Sometimes, she’ll have good recipes in there, and sometimes she doesn’t. Although, I’m pretty darn sure she isn’t the one coming up with the recipes. She probably has slaves working for her, in her kitchen. Try this marinade the next time you grill outside on top of shrimp or chicken! Use skewers, so that you don’t have spend a lot of time flipping the shrimp too.

Calories: 225, Fat: 3g, Protein: 31 g, Carbs: 19, Fiber: 0

Servings: 6

Points Plus: 6


Recipe from Martha Stewart


2 pounds of extra jumbo shrimp
1/3 cup of honey
2 tablespoons Siracha
salt and pepper
Wooden Skewers
Oil for grilling


1. Salt and pepper peeled and deveined shrimp and place on wooden skewers. Brush with oil.

2. Meanwhile, while you’re waiting for the grill to fire up…. Mix together honey and Siracha.

3. Place shrimp on the grill and cook for 2 to 3 minutes on each side. Brush each side with the glaze
until done. Shrimp should be pink. Enjoy!

Spicy Shrimp with lime and cilantro

It’s been awhile since I’ve tried anything from Martha Stewart’s magazine. I’ve been getting 2 versions of each issue lately, because I got a subscription as a gift for my bridal shower. (Already had one version before that.) This dish was easy to make, since I had everything in the kitchen.  I love shrimp and I buy mine frozen at Sam’s Club. I was expecting this shrimp to be really spicy, since it had cayenne pepper and curry in it, but I think the curry powder kind of balanced the spice out. The shrimp was even better with some cilantro and lime on it. Look how pretty it looks on a white plate.


3/4 teaspoon coarse salt
3/4 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon curry powder
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
1 1/4 pound large shrimp, peeled and deveined
1 tablespoon unsalted butter
chopped cilantro


1. Combine salt, paprika, cumin, curry powder, cayenne, and cinnamon. Sprinkle over shrimp and toss to combine.

2. In a large skllet, melt butter over medium-high. Add shrimp and cook, stiring occasionally, until opague throughout, 3 to 5 minutes. Serve shrimp with cilantro, lime wedges, naan, and yogurt if desired.

179 calories, 6 grams of fat, 29 g protein, 2 g of carbs, 0 g fiber