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Creamy Coconut Shrimp and Yellow Squash Recipe

I really do love creamy shrimp and pasta dishes but don't eat them often because I know they are not the healthiest option, especially if I'm watching my weight. Dishes such as those can come with a huge calorie count that can blow your diet in one single meal. Here is a healthier version that will wow you with its flavors.

There are a few ways I've made this dish healthier. First, I bake the whole thing in my toaster oven rather than pan frying the shrimp in butter or olive oil. This cuts down quite a bit on the fat and calories plus always leaves the shrimp plump and juicy. Secondly, I completely eliminate the pasta and instead use low-calorie, low carb yellow squash cut into the shape of angel hair pasta. A cup of yellow squash has about 20 calories verses a cup of pasta which has almost 200. That's an immense difference. I also use coconut milk instead of heavy creamto give the dish its creaminess. Although it is somewhat high in calories (but not as high as heavy cream,) I believe it is an excellent source of healthy fat that your body needs including beneficial medium chain triglycerides that aren't found in many foods. Plus the delicate flavor of coconut milk goes very well with the shrimp and squash without overpowering anything. You will make this dish once for the health of it, then time and time again for the flavor.

Ingredients For Two Servings

16 large shrimp, peeled and deveined

Enough yellow squash to make 4 cups once cut

3 medium garlic cloves, peeled and minced

3 cups of coconut milk

2 tablespoons of potato flour

2 teaspoons of dried oregano

1 teaspoon of dried crushed red pepper

1/4 cup of fresh basil cut into strips

Directions

Heat your toaster oven to 350 degrees F.

Use a mandolin or V slicer to cut the squash into the shape of angel hair pasta. Place into a baking dish. Add the shrimp. In a mixing bowl, whisk together the coconut milk, potato flour, minced garlic, dried oregano and crushed red pepper. Add to the baking dish. Bake until the shrimp is opaque and thoroughly cooked; this should take about forty minutes. Top with the fresh basil strips just before serving.

Variations

I like to make a similar dish with chicken and zucchini. Instead of the shrimp, substitute two boneless, skin-less chicken breasts cut into bite size pieces. And use zucchini instead of the yellow squash. Keep all the other ingredients and the method of preparation the same.


 


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Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.