I’ve had all kinds of crazy cravings since I found out I was pregnant in December. Some I don’t mind indulging in, like my lime obsession that started last week. (I seriously ate one like an orange last night…I can’t get enough!) But others, like cake and Chinese food, have to be kept in moderation. If not, I’d eat copious amounts of said foods in my current state of all-day hunger, and I don’t want to gain an unhealthy amount of weight!

So, I was having a Chinese food attack tonight, and I thought I’d look online for a healthy recipe that would curb my craving and make my raging appetite believe it was the greasy takeout it begged for. I came across this recipe on Delish.com (love the name!) for sesame-orange shrimp, and headed to the store about 15 minutes later for the few ingredients I didn’t already have in the fridge or pantry. It was really simple to make and didn’t that long to get on the table. Here’s a little recap in photos of the preparation:

The recipe didn’t call for vegetables, but JD and I added them for a little color and extra nutrients. The verdict? I’d give this dish a 3 out of 5. I really liked the citrus flavor of the sauce, and the slight crunch of the sesame seeds on the shrimp. JD and I agreed the corn starch batter was a bit much, but that could have been an error on my part. I followed the instructions verbatim, but the batter didn’t really coat the shrimp and mainly fell off in the pan. My end product didn’t look a thing like the picture, but I guess as the saying goes, you can’t hit a home run every time. LOL

This would have been even better over rice or noodles, but since we were having a late dinner, we skipped the extra carbs. I made a double batch, so I may just have to have some for lunch tomorrow and see how it tastes with some brown rice. Yum!

As always, if you have a recipe you’d like me to feature for “Meg Makes It On Monday,” e-mail me at twopounds2@yahoo.com.

I hope you all had a fantastic Monday, and have a wonderful, healthy week!