One more delicious and simple low fat shrimp recipe. I love cooking with shrimp. Just 1/2 cup is 2 weight watcher points and it’s such a versatile ingredient. Here’s a nice sweet and spicy dish that took about 20 mins to prepare. Each 1/2 serving with a bit of sauce is 3 weight watcher points (old). Serve this is 1/2 cup of rice and you have a nice rounded 5 point meal the family will enjoy. Please note this only made 3 servings, please adjust the amount of ingredients to make enough for your family.
4 Tbls water
2 Tbls ketchup
1 Tbls soy sauce
2 Tsp cornstarch
1 Tsp honey
1/2 Tsp crushed red pepper
1/4 Tsp ground ginger
1 Tbls vegetable oil
1/4 cup sliced green onions
4 cloves garlic, minced
12oz shrimp, deveined and tails removed
In a small bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
Heat oil in a large skillet over medium-high heat.
Stir in green onions and garlic; cook 30 seconds.
Stir in shrimp toss in the oil until cooked.
Stir in sauce. Cook and stir until sauce is bubbly and thickened.
Ok, so I cheated I Broiled these in my oven at 550 degrees and they turned out perfect. To be honest it’s winter and -20 degrees up here in Canada, I will not stand outside in the cold to grill shrimp. It would take more effort to put on my snow suit then to cook these. So simple and easy. From start to finish about 10 mins and only 3 weight watcher points for two skewers. Add half a cup of rice for another 2 points. This recipe makes 2 servings, please double it if your making more.
1 1/4 tbsp light mayonnaise
1 tbsp green onion minced
3/4 tbsp Sweet Chili Sauce
1/2 tsp Sriracha
About 24 shrimp deveined (shell or no shell is ok, mine were unshelled
Set oven on the broil setting (500 – 550 degrees)
Heat up a grill pan (about 3 mins) remove and light spray with oil.
While heating the pan mix first four ingredients together.
Put about 6 shrimp on each skewer. ( if using wooden soak in water for 30 mins first)
Spread the sauce all over the shrimp
Cook on one side for 2 mins, flip over for another 2 mins
I love shrimp and here’s just one more amazing shrimp recipe that super easy to make on those busy days. This one marries the flavours of Cilantro, Garlic with a generous squeeze of lime. 6oz (about 1 cup) of shrimp equals 4 weight watcher points. Add 1/2 cup of rice for an well rounded 6 point dinner.
2 tsp Extra Virgin Olive Oil
2 lb Shrimp, without the shell and deviened
6 garlic cloves minced
1/3 cup fresh Cilantro chopped
Salt and Pepper
2-3 cups of cooked Rice
In a large bowl toss raw shrimp with pepper and a pinch of salt to season. Set aside.
Add oil to a large non-stick pan and heat to medium-high.
Once the oil has reach medium heat add shrimp cook on one side for about 2 mins.
Turn shrimp over and add garlic and toss.
Sauté another minute or two until shrimp is cooked, DO NOT overcook.
Remove from heat and squeeze lime all over shrimp, then toss with cilantro.
Fresh vegetables and shrimp married together with a wonder Red Thai Curry sauce. That’s what you will get from this amazing dish. As with many of my dishes on here this one too is simple and super quick to make, about 30 mins in total from start to plate. 1.5 cups equals 4 weight watcher points. I added half a cup of rice for a 6 point meal in total. This recipe serves 4 people and will leave you feeling full and satisfied.
2 tsp Extra Virgin Olive Oil
1 Pound of Peeled and Deveined Shrimp
2 Medium Zucchini cut in thin 2 inch long sticks
2 Red Bell Peppers cut into thin strips
3 Green Onions Sliced
1/8 tsp of Ground Ginger
2 Garlic Cloves Minced
1 tsp Thai Red Curry Paste
1/2 cup of Light Coconut Milk
1 tbls of Asian Fish Sauce
1 tbls of Packed Brown Sugar
Prepare vegetables (Green Onions, Peppers and Zucchini) and place in a large bowl.
Mix the coconut milk, curry paste, brown sugar, fish sauce in a small bowl and set aside.
Heat 1 tsp of the oil in a wok on medium heat. The pan is ready when a drop of water sizzles when it hits the pan.
Add shrimp and cook for 3 mins until the shrimp turns pink.
Remove shrimp and set aside in a large bowl you will be adding the vegetables to this bowl later.
Add remaining 1tsp of oil and heat on medium heat. Do the water test above, if it sizzles it’s ready.
Toss the vegetables in the pan and cook for about 2 mins. Add the garlic and ginger and cook for another 30 seconds.
Remove the vegetables from the pan and add then to the shrimp bowl.
Add the sauce in the pan and cook for about 3 mins. Once the liquid is simmering add the vegetables and shrimp. Toss for about a minute and serve.
I have to give props to my Husband on this recipe as he’s the one who came up with it. I told him one day I felt like having a low fat shrimp dish and this is what he created. This dish is so good and really easy to make. Total cooking time is about 30 minutes and for 1 cup it 2 weight watcher points. Add a half a cup of rice and you have a simply delicious 4 point dish that tastes so rich and creamy. I highly recommend trying this dish at least once.
1 tbsp low fat margarine
1/2 cup chopped onion
1/2 cup chopped green onion
1/2 cup chopped green bell pepper
4 cloves minced garlic
2 dried bay leaves
1/2 cup celery, diced
1/2 cup chopped fresh parsley
3 tablespoons tomato paste
1 (10.75 ounce) can condensed low fat cream of chicken soup
1 pound cleaned shrimp
cajun seasoning salt to taste
Worcestershire sauce to taste
1/4 teaspoon hot pepper sauce to taste (I used habanero hot pepper sauce)
1/2 teaspoon cayenne pepper
1/2 teaspoon chilli powder (for color)
1/4 cup white wine
Combine margarine, onion, green onion, bell pepper, garlic, bay leaves and celery. Cook on medium-high heat until onion caramelizes.
Stir in parsley, tomato paste, soup, shrimp, salt, hot pepper sauce and cayenne. Cook on medium-high for 5 minutes.
Stir in shrimp and cook for another 5 minutes until mixture thickens.
If you like Seafood Gumbo here’s a great recipe that only takes 30 mins to make and contains a whopping 4 weight watcher points for 2 cups. This recipe is super filling and really tasty. It’s 100% husband approved and that’s coming from a hubby who’s had authentic gumbo down south. I will be making this recipe again and again it was that delicious.
1/2 lb shrimp, peeled and de-veined
1/2 lb lump crabmeat (real crab meat not artificial)
1/2 lb okra, thinly sliced
1 cup chopped tomatoes
1 large yellow onion, thinly sliced
2 large celery stalks, chopped
1 large green pepper, seeded and chopped
3 cups fat free vegetable broth
3 bay leaves
4 garlic cloves, mined
1 tbsp lemon juice
2 tbsp flour
2 tbsp light margine
1 tsp salt
1/2 tsp pepper
1 tsp thyme
1/2 tsp cayenne pepper
Spray a large, non-stick pot with with non-fat cooking spray and set over medium-high heat. Add in garlic okra, bell pepper, onions, and celery. Cook until veggies are tender, about 5-7 minutes.
Transfer vegetables to a bowl and set aside.
Make the roux by adding the butter to the skillet, and then add in the flour; stir until blended. Continue to cook, stirring constantly for about 6-8 minutes.
Slowly add the broth into the pot, continuously stirring to remove lumps, and bring to a slow simmer.
Add in the thyme, bay leaves, salt, pepper, cayenne pepper, lemon juice, and tomatoes.
Add the cooked vegetables back into the skillet and simmer for about 5 minutes.
Stir in the shrimp and crabmeat and simmer until shrimp are cooked, about 3-5 minutes.
Yum, Spicy Tofu Hot Pot great dish on a chilly winter day. This meal is 4 WW Points for 1.5 cups and husband approved. Added a bit of shrimp for extra protein and because the hubby likes meat and the bonus is the entire dish took 30 mins to prepare… quick and easy… P.S I used a pot on a stove, not the suggested dutch oven as stated in the recipe, to be honest I don’t even know what it is.. LOL