Tired of bland diet food? These 29 delicious Weight Watchers shrimp recipes prove that low-calorie meals can be bursting with flavor! Perfect for quick weeknight dinners or healthy entertaining, these dishes will satisfy your cravings without derailing your goals. Get ready to discover mouthwatering options that make healthy eating exciting and effortless—your taste buds (and waistline) will thank you!
Garlic Lime Shrimp Tacos
Beneath the golden glow of late summer evenings, these garlic lime shrimp tacos emerge as a vibrant celebration of coastal flavors, marrying succulent seafood with zesty citrus in a dish that feels both effortless and exquisite. Each component sings with freshness, from the tender shrimp to the crisp toppings, creating a symphony of textures that dances on the palate.
Ingredients
For the shrimp marinade:
– 1 lb large shrimp, peeled and deveined
– 3 cloves garlic, minced
– 2 tbsp olive oil
– 2 tbsp fresh lime juice
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/2 tsp salt
For assembling:
– 8 small corn tortillas
– 1 cup shredded purple cabbage
– 1/2 cup diced red onion
– 1/4 cup chopped fresh cilantro
– 1 avocado, sliced
– Lime wedges for serving
Instructions
1. In a medium bowl, combine the shrimp, minced garlic, olive oil, lime juice, chili powder, cumin, and salt, tossing gently to coat evenly.
2. Let the shrimp marinate at room temperature for 15 minutes to allow the flavors to penetrate.
3. Heat a large skillet over medium-high heat until a drop of water sizzles upon contact.
4. Add the marinated shrimp to the skillet in a single layer, cooking for 2 minutes per side until they turn pink and opaque.
5. Remove the shrimp from the heat immediately to prevent overcooking.
6. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
7. Divide the cooked shrimp evenly among the warmed tortillas.
8. Top each taco with shredded purple cabbage, diced red onion, chopped cilantro, and avocado slices.
9. Squeeze fresh lime wedges over the assembled tacos just before serving.
Delightfully balanced, these tacos offer a crisp contrast between the tender shrimp and the crunchy cabbage, while the garlic and lime marinade provides a bright, aromatic kick that lingers pleasantly. Serve them alongside a chilled cucumber salad or with an extra drizzle of crema for added richness, making them perfect for al fresco dining or casual gatherings where flavor takes center stage.
Skinny Lemon Herb Shrimp Skewers
On a warm September evening, nothing satisfies quite like these elegant Skinny Lemon Herb Shrimp Skewers, which marry bright citrus notes with aromatic herbs in a light yet profoundly flavorful dish. Perfect for alfresco dining or a quick weeknight meal, they offer gourmet appeal with effortless preparation. Each succulent bite delivers a refreshing burst of summer, making them an ideal choice for health-conscious food lovers seeking sophistication without heaviness.
Ingredients
For the marinade:
– 1/4 cup olive oil
– 2 tbsp fresh lemon juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
For the skewers:
– 1 lb large shrimp, peeled and deveined
– 1 lemon, sliced into thin rounds
– Fresh parsley, chopped (for garnish)
Instructions
1. In a medium bowl, whisk together 1/4 cup olive oil, 2 tbsp fresh lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
2. Add 1 lb of peeled and deveined shrimp to the bowl, tossing gently to coat them evenly in the marinade.
3. Cover the bowl with plastic wrap and refrigerate for exactly 15 minutes to allow the flavors to meld without overcooking the shrimp.
4. While marinating, soak 4-6 wooden skewers in water for 10 minutes to prevent burning during grilling.
5. Preheat an outdoor grill or grill pan to medium-high heat, aiming for a surface temperature of 400°F.
6. Thread the marinated shrimp onto the soaked skewers, alternating with thin lemon slices for added flavor and presentation.
7. Place the skewers on the preheated grill and cook for 2-3 minutes per side, until the shrimp turn pink and opaque with slight grill marks.
8. Use a meat thermometer to ensure the internal temperature of the shrimp reaches 145°F for perfect doneness and food safety.
9. Remove the skewers from the grill and let them rest for 2 minutes to allow the juices to redistribute.
10. Garnish with freshly chopped parsley before serving.
When plated, these skewers boast a tender, juicy texture with a delightful char from the grill, while the lemon and herb marinade imparts a zesty, aromatic flavor that lingers pleasantly. For a creative twist, serve them over a bed of quinoa or alongside a crisp arugula salad to complement their lightness and elevate the dining experience.
Spicy Cajun Shrimp and Quinoa Bowl
Radiantly spiced and nutritionally balanced, this Spicy Cajun Shrimp and Quinoa Bowl brings vibrant Louisiana flair to your table with minimal effort. Succulent shrimp coated in bold Cajun seasoning mingle with fluffy quinoa and crisp vegetables for a meal that’s as wholesome as it is indulgent. Perfect for weeknight dinners or meal prep, it delivers restaurant-quality flavor in under 30 minutes.
Ingredients
For the quinoa:
– 1 cup quinoa
– 2 cups water
– 1/2 tsp salt
For the shrimp and vegetables:
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 2 tbsp Cajun seasoning
– 1 red bell pepper, diced
– 1 cup corn kernels
– 1/2 red onion, thinly sliced
For garnish:
– 1/4 cup fresh parsley, chopped
– 1 lime, cut into wedges
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa, 2 cups water, and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed and quinoa is tender.
4. Remove quinoa from heat and let stand covered for 5 minutes, then fluff with a fork to separate grains.
5. Pat 1 lb shrimp dry with paper towels to ensure proper searing.
6. Toss shrimp with 2 tbsp Cajun seasoning until evenly coated.
7. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
8. Add shrimp to skillet in a single layer and cook for 2 minutes per side until pink and opaque.
9. Transfer shrimp to a plate and set aside.
10. Add remaining 1 tbsp olive oil to the same skillet over medium heat.
11. Sauté 1 diced red bell pepper, 1 cup corn kernels, and 1/2 sliced red onion for 5 minutes until vegetables are tender-crisp.
12. Combine cooked quinoa, sautéed vegetables, and shrimp in a large bowl, gently tossing to mix.
13. Garnish with 1/4 cup chopped fresh parsley and serve immediately with lime wedges for squeezing.
This dish delights with contrasting textures: tender shrimp, fluffy quinoa, and crisp vegetables create a satisfying bite. The Cajun seasoning delivers a warm, smoky heat that’s beautifully balanced by fresh lime juice. For a creative twist, serve in hollowed-out bell peppers or top with sliced avocado for extra creaminess.
Creamy Avocado Shrimp Salad
Creamy, vibrant, and effortlessly elegant, this avocado shrimp salad combines succulent seafood with rich, buttery avocados in a harmonious blend that’s both refreshing and indulgent. Perfect for a light lunch or a sophisticated starter, it showcases the best of fresh, seasonal ingredients with minimal effort. Its luscious texture and bright flavors make it a standout dish for any occasion.
Ingredients
For the shrimp:
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the salad base:
– 2 ripe avocados, diced
– 1/4 cup red onion, finely chopped
– 1/4 cup cilantro, chopped
– 1 tbsp lime juice
For the dressing:
– 1/4 cup Greek yogurt
– 2 tbsp mayonnaise
– 1 tsp Dijon mustard
– 1/2 tsp garlic powder
Instructions
1. Pat the shrimp dry with paper towels to ensure a good sear.
2. Heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the shrimp to the skillet in a single layer, seasoning with 1/2 tsp salt and 1/4 tsp black pepper.
4. Cook the shrimp for 2-3 minutes per side until opaque and lightly browned, avoiding overcrowding for even cooking.
5. Remove the shrimp from the skillet and let them cool to room temperature for 5 minutes to prevent the avocados from turning mushy.
6. In a large bowl, combine 2 diced avocados, 1/4 cup finely chopped red onion, and 1/4 cup chopped cilantro.
7. Gently toss the avocado mixture with 1 tbsp lime juice to prevent browning.
8. In a small bowl, whisk together 1/4 cup Greek yogurt, 2 tbsp mayonnaise, 1 tsp Dijon mustard, and 1/2 tsp garlic powder until smooth.
9. Add the cooled shrimp to the avocado mixture.
10. Pour the dressing over the salad and fold gently to combine, being careful not to overmix and crush the avocados.
11. Chill the salad in the refrigerator for at least 15 minutes to allow the flavors to meld.
Velvety and rich, this salad boasts a creamy texture from the avocados and yogurt, punctuated by the tender bite of shrimp. Serve it in crisp lettuce cups for a low-carb option or atop toasted baguette slices for an elegant appetizer that highlights its bright, herbaceous notes.
Chili Lime Shrimp Stir-Fry
Glistening with vibrant citrus notes and a subtle kick of heat, this chili lime shrimp stir-fry transforms humble ingredients into an elegant weeknight masterpiece that dances on the palate with bright, complex flavors. Perfectly seared shrimp mingle with crisp vegetables in a glossy, aromatic sauce that promises both sophistication and effortless preparation.
Ingredients
For the shrimp marinade:
– 1 lb large shrimp, peeled and deveined
– 2 tbsp fresh lime juice
– 1 tsp chili powder
– 1/2 tsp salt
For the stir-fry:
– 2 tbsp vegetable oil, divided
– 1 red bell pepper, thinly sliced
– 1 cup snap peas, trimmed
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
For the sauce:
– 1/4 cup chicken broth
– 2 tbsp soy sauce
– 1 tbsp honey
– 1 tsp cornstarch
– 1/4 tsp red pepper flakes
Garnish:
– 2 tbsp fresh cilantro, chopped
– 1 lime, cut into wedges
Instructions
1. In a medium bowl, combine shrimp with lime juice, chili powder, and salt, then marinate for 15 minutes at room temperature.
2. Whisk together chicken broth, soy sauce, honey, cornstarch, and red pepper flakes in a small bowl until smooth and set aside.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
4. Add marinated shrimp to the hot skillet in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a clean plate.
5. Add remaining 1 tablespoon of vegetable oil to the same skillet and heat for 30 seconds.
6. Add red bell pepper and snap peas, stirring frequently, and cook for 3 minutes until slightly softened but still crisp.
7. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
8. Pour the prepared sauce mixture into the skillet, stirring continuously, and bring to a simmer for 1 minute until thickened.
9. Return cooked shrimp to the skillet, tossing gently to coat evenly with the sauce for 1 minute.
10. Remove from heat and garnish with chopped cilantro and lime wedges.
Vibrant and texturally sublime, the tender shrimp contrast beautifully with the crisp vegetables, all enveloped in a glossy, tangy-sweet sauce that tingles with gentle heat. Serve this stunning stir-fry over jasmine rice or alongside crunchy slaw for a complete meal that feels both luxurious and refreshingly light.
Weight Watchers Shrimp Scampi with Zoodles
Offering a sophisticated twist on a beloved classic, this Weight Watchers Shrimp Scampi with Zoodles transforms indulgence into wellness without sacrificing flavor. Our version marries plump, succulent shrimp with delicate zucchini noodles in a garlic-infused white wine sauce that feels both luxurious and light. Perfect for a quick weeknight dinner or an elegant gathering, this dish proves that healthy eating can be utterly delicious.
Ingredients
For the zucchini noodles:
– 4 medium zucchinis, spiralized into noodles
– 1/2 tsp salt
For the shrimp:
– 1 lb large shrimp, peeled and deveined
– 1/4 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
For the sauce:
– 4 cloves garlic, minced
– 1/2 cup dry white wine
– 1/4 cup fresh lemon juice
– 2 tbsp chopped fresh parsley
– 1/4 tsp red pepper flakes
Instructions
1. Place spiralized zucchini noodles in a colander, toss with 1/2 tsp salt, and let drain for 15 minutes to remove excess moisture.
2. Pat zucchini noodles dry with paper towels to prevent a watery sauce.
3. Season 1 lb shrimp with 1/4 tsp salt and 1/4 tsp black pepper.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
5. Add shrimp to the skillet and cook for 2 minutes per side until pink and opaque.
6. Remove shrimp from skillet and set aside.
7. Add 4 cloves minced garlic to the same skillet and sauté for 30 seconds until fragrant.
8. Pour in 1/2 cup dry white wine and 1/4 cup fresh lemon juice, scraping up any browned bits from the bottom of the pan.
9. Simmer the sauce for 3 minutes until slightly reduced.
10. Add zucchini noodles to the skillet and toss to coat in the sauce for 2 minutes until just tender.
11. Return shrimp to the skillet along with 2 tbsp chopped parsley and 1/4 tsp red pepper flakes.
12. Gently toss everything together for 1 minute until heated through.
Succulent shrimp and tender zucchini noodles create a delightful texture contrast, while the bright lemon-white wine sauce delivers a burst of fresh, tangy flavor. Serve immediately garnished with extra parsley and a sprinkle of lemon zest for an elegant presentation that belies its light Points value.
Mango and Shrimp Lettuce Wraps
Delightfully fresh and vibrant, these mango and shrimp lettuce wraps offer a perfect balance of sweet and savory flavors, ideal for a light lunch or elegant appetizer. The combination of juicy mango, succulent shrimp, and crisp lettuce creates a refreshing dish that’s both healthy and indulgent.
Ingredients
– For the shrimp marinade: 1 lb large shrimp, peeled and deveined; 2 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper
– For the mango salsa: 1 large ripe mango, diced; 1/4 cup red onion, finely chopped; 1/4 cup fresh cilantro, chopped; 1 tbsp lime juice; 1/2 tsp honey
– For assembly: 8 large butter lettuce leaves; 1/4 cup toasted coconut flakes
Instructions
1. In a medium bowl, combine the shrimp with olive oil, smoked paprika, salt, and black pepper, tossing to coat evenly.
2. Heat a large skillet over medium-high heat and add the marinated shrimp, cooking for 2–3 minutes per side until they turn pink and opaque.
3. Tip: Avoid overcrowding the skillet to ensure the shrimp sear properly rather than steam.
4. Remove the shrimp from the heat and let them cool for 5 minutes before chopping into bite-sized pieces.
5. In a separate bowl, mix the diced mango, red onion, cilantro, lime juice, and honey to create the salsa.
6. Gently fold the chopped shrimp into the mango salsa until well combined.
7. Tip: For the best flavor, prepare the salsa just before serving to maintain its freshness and crunch.
8. Spoon the shrimp and mango mixture evenly into the butter lettuce leaves.
9. Sprinkle each wrap with toasted coconut flakes for added texture.
10. Tip: Toast the coconut flakes in a dry skillet over low heat for 1–2 minutes until golden brown, watching closely to prevent burning.
Outstanding in both presentation and taste, these wraps boast a delightful contrast of tender shrimp, sweet mango, and crisp lettuce, with the toasted coconut adding a subtle crunch. Serve them immediately for a burst of summer freshness, or pair with a chilled white wine for an elevated dining experience.
Honey Garlic Shrimp with Brown Rice
Nestled between the demands of a busy weeknight and the desire for something truly special, this honey garlic shrimp with brown rice offers the perfect balance of elegance and ease. Succulent shrimp glazed in a sweet-savory sauce served over nutty brown rice creates a meal that feels both nourishing and indulgent. The harmony of flavors comes together quickly, making it ideal for those evenings when time is precious but taste is paramount.
Ingredients
For the brown rice:
– 1 cup brown rice
– 2 cups water
– 1/2 tsp salt
For the shrimp and sauce:
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1/4 cup honey
– 3 tbsp soy sauce
– 1 tbsp rice vinegar
– 1/2 tsp red pepper flakes
– 2 tbsp chopped fresh parsley
Instructions
1. Rinse 1 cup brown rice under cold water until the water runs clear.
2. Combine rinsed rice, 2 cups water, and 1/2 tsp salt in a medium saucepan.
3. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45 minutes.
4. Remove rice from heat and let stand covered for 10 minutes before fluffing with a fork.
5. Pat 1 lb shrimp dry with paper towels to ensure proper searing.
6. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
7. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
8. Transfer shrimp to a plate, leaving any oil in the skillet.
9. Reduce heat to medium and add 4 cloves minced garlic, cooking for 30 seconds until fragrant.
10. Whisk in 1/4 cup honey, 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1/2 tsp red pepper flakes.
11. Simmer sauce for 2 minutes until slightly thickened.
12. Return shrimp to skillet and toss to coat in the sauce for 1 minute.
13. Stir in 2 tbsp chopped parsley just before serving.
14. Serve shrimp and sauce immediately over prepared brown rice.
The tender shrimp boast a glossy caramelized glaze that clings beautifully to each bite, while the nutty brown rice provides a wholesome foundation that soaks up the exquisite sauce. For a vibrant presentation, garnish with additional parsley and serve with steamed broccoli or a crisp green salad to complete this restaurant-quality meal at home.
Mediterranean Shrimp and Couscous
Unveiling the vibrant flavors of the Mediterranean, this shrimp and couscous dish marries plump, succulent shrimp with fluffy, aromatic couscous, creating a harmonious blend that transports your palate to sun-drenched coastal shores. It’s a quick, elegant meal perfect for weeknight dinners or impressing guests with minimal effort.
Ingredients
For the shrimp seasoning:
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 1/4 tsp black pepper
For the couscous:
– 1 cup couscous
– 1 1/4 cups vegetable broth
– 1 tbsp lemon juice
– 2 tbsp chopped fresh parsley
– 1/4 cup diced cucumber
– 1/4 cup crumbled feta cheese
Instructions
1. In a medium bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
2. Heat a large skillet over medium-high heat and add the seasoned shrimp, cooking for 2-3 minutes per side until they turn pink and opaque, ensuring not to overcrowd the pan for even browning.
3. Remove the shrimp from the skillet and set aside on a plate.
4. In the same skillet, pour in the vegetable broth and bring it to a boil over high heat, which helps deglaze the pan and incorporate flavorful bits.
5. Stir in the couscous, cover the skillet, and remove it from the heat, letting it sit for 5 minutes to allow the couscous to absorb the liquid fully.
6. Fluff the couscous with a fork to separate the grains and prevent clumping.
7. Add lemon juice, chopped parsley, diced cucumber, and crumbled feta cheese to the couscous, mixing gently to combine.
8. Fold the cooked shrimp into the couscous mixture until well incorporated.
Juxtaposing tender shrimp with the light, fluffy couscous, this dish offers a delightful contrast in textures, enriched by the tangy feta and fresh herbs. Serve it warm in a shallow bowl, garnished with extra parsley and a lemon wedge for a bright, restaurant-quality presentation that elevates any dining experience.
Shrimp and White Bean Soup
Glistening with golden olive oil and fragrant with aromatic herbs, this Shrimp and White Bean Soup offers a comforting embrace of coastal flavors, marrying plump shrimp with creamy cannellini beans in a savory broth that whispers of Mediterranean sunshine. Perfect for a brisk autumn evening, this elegant yet approachable dish transforms humble ingredients into a sophisticated meal that nourishes both body and soul.
Ingredients
For the Aromatics and Broth
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 (15-oz) can cannellini beans, drained and rinsed
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
For the Shrimp and Finish
- 1 lb large shrimp, peeled and deveined
- 1/4 cup fresh parsley, chopped
- 1 tbsp lemon juice
- Salt and black pepper to taste
Instructions
- Heat 2 tbsp olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
- Add 1 finely diced yellow onion and sauté until translucent, 5-7 minutes, stirring occasionally to prevent burning.
- Stir in 2 minced garlic cloves and cook until fragrant, 30 seconds, being careful not to scorch the garlic.
- Pour in 4 cups chicken broth, scraping the bottom of the pot to incorporate any browned bits for added depth of flavor.
- Add 1 drained and rinsed can of cannellini beans, 1 tsp dried oregano, and 1/2 tsp red pepper flakes.
- Bring the soup to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes to allow flavors to meld.
- Season 1 lb peeled and deveined shrimp with salt and black pepper on both sides.
- Gently add the shrimp to the simmering soup and cook until opaque and curled, 3-4 minutes, avoiding overcooking to keep them tender.
- Remove the pot from heat and stir in 1/4 cup chopped fresh parsley and 1 tbsp lemon juice for brightness.
- Ladle the soup into bowls and serve immediately.
Silken beans and succulent shrimp create a harmonious texture, while the broth balances earthy oregano with a hint of spice. For an elegant touch, garnish with a drizzle of extra virgin olive oil and crusty artisanal bread to soak up every last drop of the fragrant liquid.
Grilled Shrimp and Pineapple Salsa
Marvel at the vibrant fusion of sweet and savory in this exquisite dish, where succulent grilled shrimp meet the tropical brightness of fresh pineapple salsa. Perfect for summer entertaining or a sophisticated weeknight meal, this recipe balances smoky char with refreshing acidity. Each component is thoughtfully prepared to create a harmonious blend of textures and flavors that will transport your palate to sun-drenched shores.
Ingredients
For the shrimp:
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp salt
For the pineapple salsa:
– 2 cups fresh pineapple, diced into 1/4-inch pieces
– 1/4 cup red onion, finely minced
– 1/4 cup fresh cilantro, chopped
– 1 jalapeño, seeded and minced
– 2 tbsp lime juice
– 1 tbsp honey
Instructions
1. Preheat your grill to medium-high heat (400°F).
2. In a medium bowl, combine 1 lb shrimp with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/4 tsp salt, tossing to coat evenly.
3. Thread the shrimp onto skewers, leaving slight space between each piece for even cooking.
4. Grill the shrimp for 2-3 minutes per side until they turn pink and develop light grill marks.
5. While shrimp grill, combine 2 cups diced pineapple, 1/4 cup red onion, 1/4 cup cilantro, 1 minced jalapeño, 2 tbsp lime juice, and 1 tbsp honey in a separate bowl.
6. Gently stir the salsa ingredients until well incorporated.
7. Remove shrimp from grill and let rest for 2 minutes before serving.
8. Arrange grilled shrimp on a platter and top generously with pineapple salsa.
Beyond the grill, this dish offers a delightful contrast between the firm, smoky shrimp and the juicy, sweet-tart salsa. The pineapple’s natural sugars caramelize slightly against the spicy jalapeño, while fresh cilantro adds an herbal finish. Serve over coconut rice or in lettuce cups for a light yet satisfying presentation that highlights its tropical elegance.
Coconut Curry Shrimp with Cauliflower Rice
Perfectly balancing aromatic spices with creamy coconut milk, this coconut curry shrimp with cauliflower rice offers a sophisticated yet approachable weeknight dinner option. The vibrant yellow curry sauce clings beautifully to plump shrimp while the cauliflower rice provides a light, nutritious base that soaks up every flavorful drop. This dish transforms simple ingredients into an elegant meal that feels both indulgent and wholesome.
Ingredients
For the cauliflower rice:
– 1 head cauliflower, riced (about 4 cups)
– 2 tablespoons olive oil
– ½ teaspoon salt
For the curry sauce:
– 1 tablespoon olive oil
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 2 tablespoons yellow curry powder
– 1 (13.5 oz) can coconut milk
– 1 tablespoon fish sauce
– 1 teaspoon brown sugar
– ¼ teaspoon red pepper flakes
For the shrimp:
– 1 pound large shrimp, peeled and deveined
– ½ teaspoon salt
– ¼ teaspoon black pepper
– 2 tablespoons fresh cilantro, chopped (for garnish)
– 1 lime, cut into wedges (for serving)
Instructions
1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 4 cups riced cauliflower and ½ teaspoon salt to the skillet, spreading in an even layer.
3. Cook cauliflower rice for 5-7 minutes, stirring occasionally, until tender but not mushy, then transfer to a bowl and cover to keep warm.
4. Wipe the skillet clean and heat 1 tablespoon olive oil over medium heat until warm.
5. Add 1 finely diced yellow onion and cook for 4-5 minutes until translucent and softened.
6. Add 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until fragrant.
7. Sprinkle 2 tablespoons yellow curry powder into the skillet and toast for 30 seconds, stirring constantly to prevent burning.
8. Pour in 1 can coconut milk, 1 tablespoon fish sauce, 1 teaspoon brown sugar, and ¼ teaspoon red pepper flakes, whisking to combine.
9. Bring sauce to a gentle simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
10. Pat 1 pound shrimp dry with paper towels and season with ½ teaspoon salt and ¼ teaspoon black pepper.
11. Add shrimp to the simmering sauce in a single layer and cook for 2-3 minutes per side until opaque and curled.
12. Remove skillet from heat and stir in 2 tablespoons chopped cilantro.
13. Divide cauliflower rice among four bowls and top with shrimp and curry sauce.
14. Serve immediately with lime wedges on the side.
Remarkably tender shrimp swim in a luxuriously creamy curry sauce that boasts layers of aromatic ginger, garlic, and warm spices. The cauliflower rice provides a satisfying texture contrast—light and slightly nutty—while soaking up the rich sauce beautifully. For an elegant presentation, serve in shallow bowls garnished with extra cilantro and a squeeze of fresh lime to brighten the dish’s complex flavors.
Weight Watchers Spicy Shrimp Tacos
Warm, vibrant, and perfectly portioned, these Weight Watchers Spicy Shrimp Tacos bring a touch of coastal elegance to your weeknight dinner rotation, featuring succulent shrimp kissed with a bold chili-lime marinade and nestled in crisp corn tortillas. With each bite, you’ll savor a harmonious blend of heat, freshness, and lightness that makes indulging feel both sophisticated and health-conscious.
Ingredients
For the shrimp marinade:
– 1 lb raw shrimp, peeled and deveined
– 2 tbsp fresh lime juice
– 1 tsp chili powder
– 1/2 tsp ground cumin
– 1/4 tsp cayenne pepper
– 1/4 tsp salt
For assembling:
– 8 small corn tortillas
– 1 cup shredded red cabbage
– 1/2 cup diced avocado
– 1/4 cup chopped fresh cilantro
– Lime wedges for serving
Instructions
1. In a medium bowl, combine 2 tbsp fresh lime juice, 1 tsp chili powder, 1/2 tsp ground cumin, 1/4 tsp cayenne pepper, and 1/4 tsp salt to create the marinade.
2. Add 1 lb raw shrimp to the bowl, tossing gently to coat each piece evenly, and let marinate for 10 minutes at room temperature to enhance flavor absorption.
3. Heat a non-stick skillet over medium-high heat until a drop of water sizzles upon contact, then add the marinated shrimp in a single layer.
4. Cook the shrimp for 2-3 minutes per side, until they turn opaque and pink with slight curling at the edges, avoiding overcrowding to ensure even browning.
5. Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly toasted, keeping them covered with a towel to retain warmth.
6. Divide the cooked shrimp evenly among the warmed tortillas.
7. Top each taco with 1 cup shredded red cabbage, 1/2 cup diced avocado, and 1/4 cup chopped fresh cilantro for added crunch and freshness.
8. Serve immediately with lime wedges on the side for a bright, acidic finish.
Succulent shrimp with a subtle kick from the spices meld beautifully with the crisp cabbage and creamy avocado, creating a textural symphony in every bite. For an elegant presentation, arrange the tacos on a platter garnished with extra cilantro and a drizzle of lime juice, perfect for a light yet satisfying meal that delights the senses without compromising on flavor.
Lemon Dill Shrimp and Asparagus
Glistening with vibrant citrus notes and fragrant herbs, this elegant seafood dish marries succulent shrimp with tender asparagus in a light yet flavorful preparation perfect for spring entertaining or a sophisticated weeknight dinner. The bright acidity of fresh lemon and earthy dill create a harmonious balance that elevates simple ingredients into something truly special.
Ingredients
For the shrimp and vegetables:
– 1 lb large shrimp, peeled and deveined
– 1 lb fresh asparagus, trimmed and cut into 2-inch pieces
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the sauce:
– 3 tbsp fresh lemon juice
– 2 tbsp chopped fresh dill
– 2 cloves garlic, minced
– 2 tbsp unsalted butter
– 1/4 cup chicken broth
Instructions
1. Pat the shrimp completely dry with paper towels to ensure proper searing.
2. Season the shrimp evenly with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
4. Arrange the shrimp in a single layer and cook for 2 minutes without moving them.
5. Flip each shrimp and cook for exactly 1 minute more until pink and opaque.
6. Transfer the shrimp to a clean plate using tongs.
7. Add the remaining 1 tablespoon olive oil to the same skillet.
8. Add the asparagus pieces and cook for 4 minutes, stirring occasionally.
9. Push the asparagus to one side and add the minced garlic to the empty space.
10. Cook the garlic for 30 seconds until fragrant but not browned.
11. Pour in the chicken broth and scrape any browned bits from the pan bottom.
12. Add the lemon juice and remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
13. Simmer the sauce for 2 minutes until slightly reduced.
14. Reduce the heat to low and whisk in the butter until melted and emulsified.
15. Return the cooked shrimp to the skillet along with any accumulated juices.
16. Sprinkle the chopped dill over the shrimp and asparagus.
17. Gently toss everything together for 1 minute until evenly coated and heated through.
18. Remove from heat and serve immediately.
Crisp-tender asparagus provides delightful texture against the plump, juicy shrimp, while the bright lemon-dill sauce ties everything together with its refreshing acidity. Consider serving over angel hair pasta or alongside crusty bread to soak up every last drop of the exquisite pan sauce, making this dish both elegant enough for company and simple enough for any night of the week.
Conclusion
These 29 delicious Weight Watchers shrimp recipes prove that eating healthy doesn’t mean sacrificing flavor. Try one tonight and let us know your favorite in the comments! Don’t forget to share this roundup on Pinterest to help other home cooks discover these tasty low-calorie options.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
