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Friday, April 13, 2018

Sweet and Spicy Shrimp

I seriously could have eaten the whole skillet, that's how awesome these shrimps were. But, alas, portion control is always in the back of my mind. I know shrimp is 0 points but that doesn't mean I can eat a pound all by myself! 

This dish was sweet and a tad spicy (you can make it more or less) and I served it over Trader Joe's Cauliflower Rice. 

Definitely a dish going into my rotation! Dinner was on the table in less than 15 minutes. My kinda meal -:)


  • 1/2 tbsp extra virgin olive oil
  • 1/2 tbsp butter
  • 1 medium onion, diced
  • 2/3 cup beer
  • 2 tbsp tomato paste (I buy the tube paste just for this kind of situation)
  • 1/4 cup Sweet Thai Chili Sauce (I find this in the International section)
  • Few pinches more or less cayenne pepper
  • 1 lb shrimp, defrosted, peeled, deveined


  1. In a large skillet, heat oil and butter until melted. 
  2. Add onion and cook about 5 minutes. 
  3. Add beer, tomato paste and sweet chili sauce. 
  4. Add a few pinches of cayenne pepper and bring to a boil.
  5. Add the shrimp and cook for 3 minutes, flip and cook for 3 minutes more. 

You can serve this over rice, a baked potato or spiralized zucchini. 

This recipe makes 3 servings at 4 points each on Weight Watchers Freestyle program. 


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