Honey Garlic Shrimp

Have you seen the meme on social media that says “January was a hard year but we made it.”?  That makes me chuckle because it must be the universal feeling everyone is having, me included.  It was LONG month. Not bad, just long. I guess because November and December just flew right by, the slower pace of the new year seemed to crawl in comparison.  

January has finally come to a close and, while I’m not one to wish time away, I’m happy to see February… mostly because it’s one month closer to Spring.  

Food-wise, winter has been a season of belly-warming comfort foods for me.  I have fully enjoyed all the foods and have about 7 pounds to show for it. Time to stop eating like I’m participating in hibernation.  While I love comfort foods, I truly appreciate a dinner that is not so heavy. This Honey Garlic Shrimp is sweet and spicy and, of course, garlicy… hence the name.  It’s also super-fast to make. We’re talking like 15 minutes start-to-finish. Can’t beat that! I can throw this on the table after work in no time and have a meal everyone will enjoy!  That’s why it’s part of my weeknight dinner rotation. I’m confident it will soon be part of yours as well. ~Erin

  • 2 lbs. medium-sized shrimp that have been shelled and de-veined
  • 1 T. minced garlic
  • 2 tsp. sesame oil or olive oil
  • ¼ tsp. grated ginger root or 1/8 tsp. dry ginger
  • ½ c. less-sodium soy sauce
  • ½ c. water
  • 1 T. cornstarch
  • 2 T. honey
  • Crushed red pepper flakes, to taste; optional
  • Chopped green onion
  • Cooked rice, for serving


  1. Add the shrimp and cook about 4 minutes.
  2. Flip the shrimp and add the remaining ½ tsp. of oil, the garlic, and the ginger. Cook for 3 or 4 more minutes, until the shrimp is cooked and the garlic and ginger are fragrant.
  3. Remove the seasoned shrimp from heat and transfer to a plate.
  4. Return the skillet to the stove and turn the heat up to medium-high. Immediately add soy sauce and water to the skillet. When it begins to bubble, add the cornstarch, whisking continuously, until thickened. This will take just a couple minutes.
  5. Turn off the heat and whisk in the honey.
  6. Return the shrimp to the skillet and stir to coat the shrimp and warm through.
  7. Serve over rice. Garnish with green onions and sprinkle with crushed red pepper flakes, if desired.

WW Freestyle info.: This makes 4 servings. Each serving is 3 points, not counting rice.

Creamy Cajun Shrimp Pasta

Erin’s husband loves shrimp and brings a bunch home every year on his annual fishing trip to Louisiana. Erin rarely cooks it, however, because of the work to peel and devein it. On his most recent trip, he got wise and bought shrimp that’s already been peeled, deveined, de-tailed, and individually frozen. At last, all are happy… the cook & and shrimp-lovers alike.

This recipe was born on a Friday during Lent. It’s funny how sometimes your Lenten fasting meals can end up more decadent than your normal, weekly suppers, simply because you have to get creative. This is one of those meals. While being actually pretty low fat, you’re still able to treat yourself to a rich bowl of creamy, spicy pasta.


  • 8 ounces whole wheat rotini pasta
  • 1 orange and 1 red bell pepper sliced
  • 1 red onion, sliced
  • 24 ounces raw, peeled & deveined shrimp, tails removed
  • Cooking spray
  • 1 T. olive oil
  • 2 – 4 cloves garlic, minced
  • 1 can petite diced tomatoes, undrained
  • 1 can mild Ro-Tel (tomatoes with green chilies), drained
  • 16 ounces fat free chicken broth
  • 4 ounces reduced fat cream cheese
  • 4 T. fat free half & half
  • Salt & pepper
  • 1 T. Cajun seasoning (such as Tony Chachere’s Original Creole Seasoning)
  • Shredded parmesan cheese, optional (not included in Weight Watchers calculations)
  • Chopped green onions, optional


Sprinkle shrimp lightly with salt & pepper.

In a large, nonstick skillet, sauté shrimp in cooking spray for about 5 minutes, flipping halfway through, or until shrimp are pink and opaque; set aside.

Clean the skillet with a damp paper towel (careful!).

Heat olive oil over medium heat and add bell peppers and onions; cook until onions are translucent and peppers are tender, stirring often.

Add garlic and continue to cook until fragrant (just 30 seconds or so).

Add tomatoes, Ro-Tel, chicken broth, Cajun seasoning, and uncooked pasta to the skillet; bring to a boil and cook for 10 to 12 minutes, stirring often, until pasta is al dente and most of the liquid is evaporated.

Stir in cream cheese until melted.

Add fat free half & half and stir to combine.

Stir in shrimp and heat through.

Top with shredded parmesan and green onions, if desired.

Serve hot.

WW Freestyle Info..:  Each 8 oz. serving by weight (about 1 heaping cup) is 5 points.  (Old SmartPoints: 6 SmartPoints.)