4th of July Recipe Round Up

Last year’s 4th of July recipe round-up was a huge hit, so I thought I’d do a new one this year!  Here are some guilt-free cocktails, appetizers and desserts that will make the perfect patriotic treat for the upcoming holiday.  And … Continue reading


Parmesan Garlic Roasted Shrimp

We love shrimp in our house and I’m always looking for new ways to cook it.  This shrimp dish is similar to the Garlic Baked Shrimp I shared a while back, but it’s different enough that it gets its own … Continue reading


Spicy Sautéed Shrimp with Garlic, Lemon and White Wine

This is a really fun and quick recipe that’s perfect as a fast weeknight meal or it makes a wonderful appetizer when entertaining!  The shrimp take on the full flavors of paprika, garlic and lemon and the dish is done … Continue reading


Garlic Baked Shrimp and Arugula Salad with Parmesan, Candied Nuts, Cranberries & Balsamic Reduction

OK, this is an absolutely heavenly (and easy of course) dinner that you need to make ASAP!  If you like shrimp scampi you will love this.  It’s a lightened up version that’s bursting with lemony, garlicky flavor without all the fat.  … Continue reading


Moroccan Shrimp with Spinach

My friend Renee and I cook together pretty often (check out our skinny broccoli mac & cheese here!), and she found this delicious and healthy recipe on Pinterest that we couldn’t wait to try out.  We cooked it this past weekend and it … Continue reading


Oven Baked Coconut Shrimp with Habanero Peach Lime Dipping Sauce

We’ve been watching the Olympics every night and there’s something fun about watching it and sitting on the couch and eating appetizers for dinner instead of a real meal.  I whipped up this delicious and guilt-free treat as our dinner the other night and it was a hit.  Jon and I both gobbled down almost every last shrimp and I made a pound.  It  takes about 15 minutes of prep and about 17 minutes of baking time.  While it can get a bit messy it’s a really simple recipe that tastes like we ordered it from a restaurant.  I plan on making this as an appetizer the next time I entertain.



Oven Baked Coconut Shrimp with Habanero Peach Lime Dipping Sauce (Makes 24 shrimp: serves 6-8 as appetizer)

Adapted from The Girl Who Ate Everything


  • 1 tablespoon lime juice
  • 1/2 cup peach Habanero jam (If you can’t find this jam, just get a peach or pineapple jam and mix with 2 teaspoons finely chopped jalapeno pepper)
  • 1 pound uncooked large shrimp peeled and deveined
  • 2 egg whites
  • 2 tablespoons cornstarch
  • 2 cups sweetened flaked  coconut


  • Combine lime juice & jam in a small bowl and mix well. Cover and refrigerate until ready to serve.
  • Preheat oven to 400 degrees and line a cookie sheet with parchment paper.
  • In a small bowl beat egg whites with a hand mixer until soft peaks form.
  • Place cornstarch and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch. Next, dip the shrimp in the egg whites and finally in the coconut coating well.
  • Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is a golden brown.  Turn shrimp once halfway through cooking time to make sure both sides brown.
  • Serve with dipping sauce.

Lemon Roasted Shrimp with Gluten-Free Angel Hair Pasta & Prosciutto Wrapped Asparagus

It’s been a while since I’ve posted a recipe!  Lately I’ve been mainly eating salads and snacking for dinner, not exactly blog post worthy.  We are finally back into the swing of cooking and I have a delicious meal for you!

As I was making our grocery shopping list on Sunday and planning our meals for the week (yes, I love lists & planning.  I can’t help it, I’m a Virgo!) Jon said he wanted pasta.  Trying to put a healthy spin on his wish, I picked up some gluten-free angel hair and whipped up one of the tastiest dinners we’ve had in a long time.  Jon didn’t notice any difference in taste with the gluten-free pasta, and I didn’t notice much either.


This is a really easy weeknight meal.  We roasted some shrimp to put on top of the pasta and I wrapped fresh asparagus in prosciutto and roasted those in the oven.  We topped the pasta and asparagus with a bit of freshly shaved Parmesan, lemon juice and lemon zest.

Even though the pasta is gluten-free, it’s still carb heavy so I ate much less than Jon did.  Everything in moderation!  You definitely want to make this soon!  It would be perfect for company.  It’s easy and fast and the fresh flavors are so summery!  You can thank me later. 🙂



Lemon Roasted Shrimp with Gluten-Free Angel Hair Pasta (Serves 2)


  • 3/4 lb of gluten-free angel hair (we used DeBoles)
  • 1 lb of raw shrimp (we used frozen, easy peel shrimp)
  • olive oil
  • Parmesan
  • 1 lemon
  • lemon zest
  • salt, pepper, garlic salt, lemon pepper


  • Preheat oven to 400 degrees
  • Wash and dry shrimp thoroughly (thaw first if frozen by running under cool water)
  • Coat shrimp in 1 tablespoon of olive oil and season.  Toss to evenly distribute oil and seasoning
  • Roast for about 8 minutes, until shrimp turn pink.  Flip halfway through cooking time if desired
  • In the meantime, cook pasta according to directions on the box
  • Toss pasta in 1 tablespoon of oil and season with freshly shaved parmesan cheese and salt, pepper, lemon pepper and garlic salt
  • Add the shrimp to the pasta and squeeze  fresh lemon juice on top.  Sprinkle lemon zest.
  • Serve with prosciutto wrapped asparagus  (Recipe below)

Prosciutto Wrapped Asparagus (Serves 2)


  • 1/2 bunch of fresh asparagus (We bought the bunch with the rubber band around it and used half of this bunch)
  • 2 pieces of prosciutto
  • olive oil
  • Parmesan
  • lemon
  • lemon zest
  • salt, pepper, garlic salt, lemon pepper


  • Preheat oven to 400 degrees
  • Wash and dry asparagus thoroughly
  • Coat asparagus in 1 tablespoon of olive oil and season.  Toss to evenly distribute oil and seasoning
  • Separate the asparagus into two bunches and wrap a piece of prosciutto around each bunch
  • Roast for about 8 minutes, until asparagus is crisp tender.  We cooked it at the same time the shrimp was roasting
  • When done, top asparagus with desired amount of Parmesan as soon as it comes out of the oven so the cheese melts on top
  • Squeeze fresh lemon juice and top with lemon zest
  • Serve immediately with the pasta