Licking the Plate Worthy Bangin' Shrimp

Here's a little pre-story to this post. I came up with the name for this blog when I first started blogging on the Weight Watcher's website. I named it Licking the Plate of Life, because early in my Weight Watcher's journey, I kept finding myself licking the plate or tray of Smart One's meals in pure hunger to try and get every last bite of food and calorie in my body (reference the this WW blog post). As I began to look at food differently, this activity stopped and I thought to myself, I'm now licking the plate of a healthy life instead, hence the name of my blog!

Now, since I tell you that, I must say that this recipe had me glancing around, realizing I was home alone, and simply put,...licking the plate.

First, I have to send a huge THANK YOU out to my friend Robin for sending me the idea and recipe for the bangin' shrimp sauce. I'm officially hooked.

So here we go. The shrimp sauce is light mayo, thai sweet chili sauce, siracha, and green onion. I used 5 tbsp mayo, 3 tbsp chili sauce, 1 tsp siracha. I cut up my green onion and reserved it on the side to toss with everything at the end.

Since I'm little miss lazy pants and didn't feel like peeling, de-veining, and steaming shrimp, I took a short cut and used a bag of Gorton's Frozen Garlic Grilled Shrimp. I wasn't sure how to garlic would go over, but it turned out awesome. I chose to cook them in the oven  because, like I said, I was feeling lazy and they actually taste great this way. 

(pic is of finished shrimp)

I also steamed some broccoli in my Pampered Chef microwave steamer (jeez, I really was feeling lazy) and sauteed the green onions for a few minutes in a skillet. 

Once the broccoli and shrimp was done, I threw everything together in a skillet over medium heat and added the sauce. I tossed it together and let it simmer and sizzle for about a minute to get nice and hot. 

It turned out to make about 3 cups worth. I counted that 1 cup/serving would put you right around 4 WW points. 

Since it was only about 4 points, I took it upon myself to eat 2 servings (and lick the plate) instead of serving it over rice. But I thought it would taste good with some brown rice on the bottom. 

In any way, it is definitely my new favorite recipe, and a sauce I will be using not only on shrimp. Robin gave me the tip that using greek yogurt instead of mayonnaise lowered the points value even more and that she tried it with chicken and broccoli.

So, if you plan on coming over for dinner anytime soon, you can be pretty sure this recipe in some form is going to be hitting the dining room table.