Thai Spiced Barbecue Shrimp

I had my weigh in today and to be honest, I thought I was either going to be the same weight or gain a pound. To my surprise, I lost 1.4 pounds which brings me to a total loss of 14.8 pounds. I am so excited especially after I ate really bad on Monday. I had an appetizer sampler at IHOP with onion rings, mozzarella sticks and chicken fingers that came with a whole lot of honey mustard sauce. It was soooo good and it was something I was craving, but I was thinking it would hurt my weight loss this week. It must have been the rush to the gym the next day that saved me. We all have our bad days and that was mine.
Now for the recipe... this recipe is from I really didn't need to alter the recipe much except I added a bit of crushed red pepper to make it more spicy. Also, I have been having problems with my grill so I broiled the shrimp instead. You can really taste the blend of curry paste and lemon juice in the marinade. Being half Thai, I think this dish tastes very similiar to a Thai dish I tried in the past, very authentic. I definitely enjoyed this dish tremendously and it is only 3 points a servings. I had 7 jumbo shrimp per serving. You could also boil the marinade a few minutes and serve it on top of the shrimp and a small bed of rice or a whole lot of veggies.

Thai Spiced Barbeque Shrimp
Slighlty adapted from

3 tablespoons fresh lemon juice
1 tablespoon soy sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 tablespoon brown sugar
2 teaspoons curry paste
Dash of crused red pepper (optional)
1 pound medium shrimp - peeled and deveined

In a shallow dish or resealable bag, mix together the lemon juice, soy sauce, mustard, garlic, brown sugar, curry paste and red pepper. Add shrimp, and seal or cover. Marinate in the refrigerator for 1 hour.
Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Thread the shrimp onto skewers, or place in a grill basket for easy handling. Transfer the marinade to a saucepan, and boil for a few minutes.
Grill shrimp for 3 minutes per side, or until opaque. Baste occasionally with the marinade.

Servings: 4   Points: 3   Calories: 143   Fat: 3.0g   Fiber: 0g   Sugars: 2.6g

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