Cashew shrimp is always a favorite takeout meal, but it's super simple (and healthier!) to make at home. Cook up a batch and serve as lettuce wraps for a light meal or appetizers. 169 calories and 3 Weight Watchers SP
Lightly toast the cashews in a medium-sized skillet set over medium heat. Stir often to stop the cashews from burning.
In a bowl, toss the shrimp with 1 teaspoon canola oil, 1/8 teaspoon pepper and the salt.
Heat a large nonstick skillet over medium-high heat. Add half of the shrimp and cook until the shrimp are just cooked through, about 1 minute per side. Take care not to overcook the shrimp. Transfer the shrimp to a plate. Repeat with the remaining shrimp.
Carefully wipe out the skillet with a paper towel and return to the heat.
Heat 2 teaspoons canola oil in the skillet and add the white and light green portions of the green onions, bell pepper and zucchini. Cook, stirring frequently, until the vegetables are just barely tender, about 3 minutes. Add the garlic and cook for 30 seconds.
Add the sauce and simmer until the sauce thickens slightly, about 2 minutes.
Stir in the shrimp (drain out the accumulated liquid first), cashews and dark green portions of the green onions.
Serve the shrimp mixture with the butter lettuce leaves, using about ¼ cup of the shrimp per lettuce wrap.
In a medium bowl, whisk together the chicken broth, hoisin sauce, soy sauce, rice vinegar, cornstarch, agave nectar and sesame oil.