Weight Watchers Garlic Shrimp Recipe – 2 Points
Ladies, I have a public service announcement for you.
Yoga pants are evil. They lull you into a false sense of security with their super stretchy fabric pulling in tummies and slimming legs. They embolden you to eat more.
I implore you to trust me on this one. I’ve done the groundwork. And I can personally attest to the dangers. In fact, just last week I floated another test run. For whatever reason – comfort, laziness – I decided to wear yoga pants.
All. Week. Long.
It started out a-okay on Monday. Weight Watcher’s business as usual. Breakfast went off without a hitch. Lunch was the usual healthy fare. Dinner kept me within my allotted daily Weight Watchers points. And then something clicked in the early evening. The yoga pants waste wasn’t pressing into my stomach with a gentle reminder to stop eating.
Those evil yoga pants led me into the kitchen. They compelled me to open cabinets. They egged me on as I pulled out out one after another of my 100 calorie almond packs. They suggested some yogurt might complement those 100 calorie almond packs. Two 80 calorie yogurts wouldn’t be all that bad …
This was Monday.
By Wednesday I was cracking open the wine. Over the weekend I championed my daughter’s idea for Chinese take-out and eagerly placed the order. Or, more accurately, over order. I had enough food to feed half the neighborhood.
Monday morning was a rude – but very much needed – awakening. My jeans were just a bit snugger. Just a bit more uncomfortable.
I don’t even want to step on the scale.
Those evil yoga pants have been tucked back into the drawer. Only – and I emphasize that only with underlines and exclamation points and capital letters – to be removed and worn when physical activity is involved. And no, walking to the refrigerator does not qualify as physical activity. Neither does walking the dog. They can only be worn if there will be crunching of abs or lifting of limbs. And sweating. Lots and lots of sweating.
So I’m back on the Weight Watchers bandwagon. And created a super yummy Weight Watcher’s garlic shrimp recipe that feels like I’m still yoga-pant-cheating …
Weight Watchers Garlic Shrimp Recipe
4 Servings | 2 Weight Watchers Points
Weight Watchers Garlic Shrimp
- 4 tsp olive oil
- 20 large uncooked shrimp (I used frozen, pre-peeled, uncooked)
- 6 cloves garlic, minced
- 1 1/2 tsp paprika
- 1 tbsp fresh parsley, chopped
- 1 tbsp cilantro, chopped
- 1/2 tsp fresh lemon juice
- Heat skillet over high heat until very hot. Add 2 tsp olive oil.
- Add shrimp to pan in single layer (break into two batches if all won't fit in single layer and use 1 tsp oil per batch).
- Cook shrimp until golden and orange (10 seconds to 1 minute per side). Immediately transfer to plate.
- Reduce heat to medium-high and add remaining 2 tsp of olive oil.
- Add minced garlic and cook until light golden (about 2 minutes).
- Return shrimp to pan. Stir in paprika.
- Reduce heat to medium and cook shrimp until done, about 1 minute.
- Fold in parsley, cilantro and lemon juice. Salt to taste.
The only down side: These Weight Watchers garlic shrimp are so delicious, I’m tempted to put on my yoga pants and eat them all in one sitting! 🙂
You Might Also Like:
Weight Watchers Vegetable Soup (click here)
Weight Watchers Stuffed Shells (click here)
Weight Watchers Fish Tacos (click here)
Weight Watchers Recipe Ideas (click here)
*some affiliate links included.
Love garlic, love shrimp, so I pinned it, but the last pair of yoga pants I bought were too big so mine are not holding anything in.
Oh my god such a tasty looking recipe. I must try 😉 x
Did you defrost the shrimp first?
Yes, I did defrost first.
Susan Stewart says
Did you leave them shelled or shell and devein and leave the tail on?
I purchased frozen uncooked shrimp that were shelled and deveined, but they still had the tails on. I went ahead and cooked them with the tails on and then chopped it off before eating (though my husband does eat the tails!).
Can I use frozen cooked shrimp?
Sure! But since they’re already cooked you would just be heating them up vs. cooking them! 🙂
So what would the weight watchers portioned be for small/medium shrimp ?
It would be about 30-32 small and 25-27 medium shrimp (divided by the 4 servings for the 2 pts. per serving). Hope that helps! 🙂
So when you say 4 servings is 2 ww points, does that mean 5 shrimp is one serving?
That is correct!
You need to check your spelling before posting content.
Sorry about that. I made the fixes. Being a one-woman creator, photographer, writer, editor can be overwhelming. And in my zeal to get a post up I failed to go back and proof. Sorry about that. I’m human.
That was rude Grace. she is trying to make a good recipe for you and all you can say is something negative? How about thank you for the great recipe!
Thank you! I am guilty of typos and do appreciate people pointing it out (nicely of course) especially when it causes confusion with a recipe’s ingredients and instructions. I’m not the best proofreader! 🙂
Is t this only one point on the new Flex Program?
Yes, 1 point.
Hi! This looks so good! If I made the same batch but as meal prep for the week for lunches how long do you think these keep if refrigerated? Thanks!!
I don’t think I would go more than a week.
Melissa | Bless this Mess says
I haven’t had shrimp in a while, but now I’m thinking I should look for some, because this looks so good! And yes – sometimes restrictive pants are a good, constant reminder of reality. 🙂
Thelma Moore says
Just want to be certain that this is counted as Freestyle Smart Points. It looks so good that I would be tempted to have it even if not.
It’s 1 point per serving under the Freestyle program.
Thelma Moore says
Thank you so much, Linda.
I wish i could post a picture, i made this and it was amazing
Are the garlic cloves to be sauteed whole with the shrimp? Or are they to be chopped or minced beforehand, or pressed? The recipe doesn’t specify.
So sorry about that! I just fixed the recipe card. The garlic should be minced. You cook the shrimp first. Then remove them from the pan. Then you reduce heat to medium-high and add 2 TBS of oil to the pan. You add the minced garlic and sauteed (instruction #3, 4 & 5).
My apologies!!! 🙂 Linda
Judy Avenson says
Super recipe! We loved it, it’s a keeper recipe and I’ll be making it often. Thank you!