Basically, I love food, and I love being healthy, so this is place for me to share how I, as well as others, can stay healthy while enjoying delicious food and an active lifestyle.
Biology major studying to become a physical therapist Based in Los Angeles & Dallas
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Posts tagged "shrimp"

Stir-Fry Noodles w. Sweet & Tangy Orange Shrimp 

much healthier version of chinese take-out click here for recipe

tonight was just one of those nights that i did not feel like cooking. my options were pretty much pasta or another turkey sandwich or another bowl of stir-fry. and if you read my blog at all, you’d know how i have come to feel about stir-fry…

so my day went as follows: woke up at 6:30, studied, test, class, lunch, nap….nap…nap.. woke up at 5pm and then felt weird that it was around dinner time and i had just eaten lunch

so i dawdled, and cleaned, and dawdled some more before facing the harsh reality that i had to cook myself dinner at some point. 

i made stir-fry… but this time i made an orange sauce with honestly no clue as to how it would turn out. and it turned out extremely delicious.. so that was cool…

oh and that huge meal you see above… less than 400 calories. suck it, Panda

(and i am so sorry but these ingredients are approximations - i didn’t think it would turn out well enough to blog) 

Orange Sauce:

1/4 cup pulp-free orange juice
1 1/2 tbsp soy sauce
1/2 tbsp chopped garlic
1 tsp splenda brown sugar blend
1 tsp flour

In a small sauce pan, heat orange juice, brown sugar, soy sauce, and garlic for about five minutes on medium heat. Reduce heat to medium-low and slowly add 1/2 tsp flour and stir until incorporated. Repeat for the second 1/2 tsp of flour. Cover and cook on medium-low for about another 3-5 minutes. The sauce should bubble and start to reduce and thicken.

To cook shrimp, place shrimp on medium non-stick pan on medium heat. Pour sauce over shrimp and cover. Heat for about 5-10 minutes, stirring occasionally, making sure the sauce and shrimp do not burn. 

Eat with stir-fry noodles and vegetables - you can mix it all together or eat them separately

so.. today.. sucessful so far in two ways… 1) i actually made it to the gm before 8pm and 2) i made something that wasn’t stir-fry or a turkey sandwich for lunch

this wrap would have been great in an actual tortilla but, hey, what can ya do? it also works really well with frozen shrimp and not so well with frozen fajita vegetables


2.5 oz frozen salad shrimp
1/2 tbsp olive oil
1/4 tsp chili powder
1/4 tsp garlic powder
1/4 tsp oregano
1 cup fajita vegetables (or desired amount of sliced bell peppers and onions)
2 tbsp guacamole (Wholly Guacamole)
1 whole wheat wrap (or tortilla)

Preheat oven to 400 degrees and thaw shrimp. In a ziploc bag, add shrimp, oil, and seasonings and shake until coated. Heat in oven for 7 minutes (times may vary). Meanwhile, cook vegetables until tender - if desired, add some of the chili powder and garlic powder to vegetables as well. Warm wrap on large pan on medium heat until warmed. Prepare by spreading guacamole on wrap and topping with vegetables and then shrimp. Wrap like a burrito and enjoy.

Roasted Shrimp Fajita Wrap


step up from veggie stir-fry - i’ve been eating this every day since i’ve gotten back to college. it tastes like take-out but it’s so healthy and very calorie-friendly


3 oz frozen shrimp

1 oz Chinese noodles

1 cup frozen stir-fry vegetables

2 tbsp low-sodium teriyaki sauce

1/2 tbsp honey

pinch of ginger 

pinch of garlic powder

Thaw shrimp according to directions on package and cook noodles according to instructions on package. In a medium pan, heat vegetables on medium heat and add 1 tbsp teriyaki sauce and shrimp. Once noodles are cooked, strain them and add them to the vegetables. Turn heat up to high, add the rest of the teriyaki sauce and honey. Stir in pan for about 1 to 2 minutes. Serve and enjoy. 

Makes one serving, perfect for a quick lunch between classes :)

to be honest, these were “eh”… i should have used better shrimp or better crab. and i should have known that i’m not a big fan of radishes OR celery, so i don’t know why i thought this recipe would be a winner. but hey, if these ingredients are more your style, go for it

the recipe was really simple, so i think with a little tweaking i can learn to love it

this canola mayonnaise is great - 45 calories per tbsp versus 90 - and i really could have used less than 1/4 cup in the recipe

the apples were … refreshing? i suggesting cutting them up into smaaaallll pieces

i bought exactly four radishes. yea… picked them off the bunch. the man at checkout was really confused and asked me thrice if i was sure i didn’t want the whole bunch. YES. and i still only ended up using two of the four i bought

and as afore mentioned, i don’t really like celery. so i used half a stalk.. and i didn’t like it :(

1/2 lb lump or “special” crab meat, or chopped cooked shrimp (i used salad shrimp - eh)
1/4 cup mayonnaise
4 radishes, chopped
1 stalk celery, chopped, plus 2 tbsp celery leaves
1/2 Granny Smith apple, cored and chopped
2 tbsp fresh lemon juice
Kosher salt and black pepper
4 hot dog buns, split

In a medium bowl, combine the crab, mayonnaise, radishes, celery, celery leaves, apple, lemon juice, 1/2 tsp salt and 1/4 tsp pepper. Dividing evenly, fill the buns with crab mixture. 

my boyfriend is in town and i decided to FINALLY cook us both dinner since the grand total of times he’s come to LA versus the number of times i have cooked for him remains about a billion to zero

and so, we have here this AMAZING recipe for shrimp enchiladas. boyfriend approved. little brother approved. parents approved. and i, personally, would pay good money to eat these at a restaurant. AND! good news, i got the recipe from a fellow… so i’ll be thanking her for this recipe just after i finish posting

here it goes. (oh, and i am in complete embarrassment about the quality of these pictures, the lighting was just horrendous)

Roasted Shrimp Enchiladas with Jalapeño Cream Sauce (adapted from Gimme Some Oven):

Yields 3-4 servings


  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 2 cups shredded green cabbage
  • 1 carrot, peeled and grated
  • 3 cups baby spinach
  • 2 tablespoons chipotle pepper, in adobo sauce
  • 1/4 teaspoon oregano
  • 1/2 teaspoon cayenne pepper
  • 12 (6-inch) corn tortillas, warmed
  • 2 cups Monterey Jack cheese

For the jalapeño cream sauce:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 3/4 cup sour cream
  • 2 jalapeños, seeded and minced
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup chopped fresh cilantro


Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Place the shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine.

Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool before dicing into bite-size pieces.

Reduce the oven temperature to 375 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.

Heat remaining 1 tablespoon olive oil in a large skillet. Add the garlic and onion and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add the cabbage, carrot, spinach, chipotle pepper, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Add the shrimp and gently toss to combine.

To make the sauce, melt the butter in a large saucepan. Whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in the sour cream. Add the jalapeños and garlic powder and simmer unitl the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro.

To assemble the enchiladas, lay the tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture.

Pour half of the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.

Serve immediately with remaining jalapeño cream sauce, garnished with cilantro.

you can eat this as a taco too, i just decided to cut out some of those yummy starches and replace them with more protein and vegetables


  • 1 lb shrimp - deveined 
  • salsa of your preference
  • 1 tbsp olive oil
  • 2 limes 
  • 1 jalepeño - or less depending on your preference
  • plain greek yogurt
  • red & green cabbage - buy pre-shredded if you can
  • paprika
  • chili powder
  • cayenne powder
  • salt & pepper 
  • avocado & cheese - for toppings 
  • corn tortillas - or flour 

Thaw shrimp according to instructions and make sure all veins and tails are removed

In a bowl, marinade shrimp with olive oil, juice of 1 lime, 1 or 2 spoonfuls of salsa, and refrigerate for 15 minutes

While the shrimp is marinading, mix some greek yogurt, juice of 1/2 a lime, chopped jalepeño, and dashes of cayenne, chili powder, paprika, salt, and pepper

i have zero tolerance for spicy foods so i cut out the inside of the pepper and made sure all the seeds were out

Mix together shredded cabbage and yogurt sauce to make the cole slaw. Refrigerate slaw until ready to assemble the tacos/taco salad

you can add some salsa to the cole slaw too, if you’re feeling fiesty

Grill the shrimp - they cook/heat up fairly quickly, so a couple minutes on each side should do

In a bowl, combine cole slaw and shrimp and top with some more salsa. If desired, add slices of avocado and shredded mexican cheese blend and some slices of tortilla. Enjoy :)

i had bought two beautiful avocados and completely forgot i had them until after i devoured this. talk about tragedy 

to catch a glimpse of this dish in taco version, click here

Fettucini w. Roasted Red Pepper Pesto - topped with feta, asparagus, shrimp, and mushrooms

ah nothing like shrimp on the barbe’ and a nice cold corona on a summer night… except my mom was the grill master and that’s her corona

Grilled Peanut Shrimp Skewers

workin’ it for the camera

this meal was absolutely delicious! light, refreshing, and very healthy :)

  • ingredients
    • 1pound fresh or frozen large shrimp in shells
    • 1/3cup orange marmalade
    • 2tablespoons lime juice
    • 2tablespoons peanut butter
    • 1tablespoon cooking oil
    • 1teaspoon grated fresh ginger
    • 1clove garlic, minced
    • 1/2teaspoon ground cardamom
    • 1/2teaspoon ground coriander
    • 1/2teaspoon ground cumin
    • 1/4teaspoon ground turmeric
    • 1/8teaspoon ground red pepper
    • 2tablespoons coconut, toasted

Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels.

For marinade, in a medium bowl use a wire whisk to combine orange marmalade, lime juice, peanut butter, oil, ginger, garlic, cardamom, coriander, cumin, turmeric, and ground red pepper. Reserve 1/4 cup of the marinade until ready to serve. 

Add shrimp to the remaining marinade; toss to coat. Cover and marinate at room temperature for 30 minutes, stirring occasionally.

Drain shrimp, discarding marinade. On 4 long metal skewers thread shrimp. Grill shrimp kabobs on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until shrimp are opaque, turning once halfway through grilling. (Or, broil on the unheated rack of a broiler pan about 4 inches from the heat for 10 to 12 minutes, turning once halfway through broiling.)

To serve, heat the 1/4 cup marinade. Spoon the marinade over shrimp and sprinkle with toasted coconut. If desired, serve over hot rice.

served here with Asparagus Arugula Salad