Lovers of seafood following the Weight Watchers diet plan will be happy to find 5 Weight Watchers shrimp recipes that are very easy to throw together. Since shrimp are so low in Weight Watchers point value, it's easy to work them into breakfast, lunch or dinner.
For the Weight Watchers recipes requiring a charcoal grill, prepare the grill by placing the hot coals on just one side of the grill so that the other side will remain cooler. Since shrimp are fairly delicate, it's best to cook them in indirect heat instead of right over the hot coals. You may also use a gas grill but the charcoal grill will give you a better flavored dish.
To make one serving of Weight Watchers barbecued shrimp on a charcoal grill, you will need:
- Six large shrimp
- One teaspoon barbecue sauce
- One green onion, chopped
- A hot charcoal grill
- Butterfly shrimp by removing the heads (if on) and tails. Run a sharp knife down the back of the shrimp. Remove and discard the dark vein. Continue splitting the shrimp until almost through. Lay flat.
- Mix the barbecue sauce, garlic and green onions in a large bowl. Add the shrimp and let marinate for at least twenty minutes.
- Place shrimp on the indirect heat side of the charcoal grill and cover for just three minutes or so. Turn and baste the shrimp with the barbecue marinade. Shrimp are done when they are pink.
To make Weight Watcher friendly shrimp kabobs with summer vegetables on a charcoal grill, you will need:
- Six large shrimp
- Two metal skewers.
- One large onion, cut in one inch pieces
- One each zucchini and yellow squash, cut in one inch pieces
- One green pepper, cut in one inch pieces
- Prepare skewers by alternating shrimp, onion, zucchini, yellow squash and green pepper. Put three of each on the skewers.
- Cook on the indirect heat side of the charcoal grill for three minutes, turning once until shrimp are pink.
To make a Weight Watchers light shrimp salad in a tomato, you will need:
- Six large shrimp, tails removed and deveined
- Three teaspoons mayonnaise
- One stalk of celery, chopped fine
- One tomato, cut in half and seeded
- Old Bay seasoning
- Cook shrimp by sprinkling with Old Bay seasoning and steaming over boiling water. Chop shrimp into small pieces.
- Combine shrimp, mayonnaise and celery in a large bowl. Add additional Old Bay seasoning to taste.
- Fill one half the tomato with the shrimp salad. A nice glass of sauvignon blanc goes nicely with this light meal.
The above recipe can easily be turned into a delicious shrimp salad sandwich just by adding:
- One Pepperidge farm sandwich round
- Two pieces of butter lettuce
Toast the sandwich round until crunchy and top with shrimp salad.
- Add lettuce and tomato and top with the other half of the sandwich round. Serve with a side of cottage cheese for a filling meal.
To make a shrimp omelet, you will need:
- Three egg whites, blended just until frothy
- Three cooked shrimp, chopped in small pieces
- One ounce sharp cheese
- One green pepper, chopped in small pieces
- Pam and frying pan
- Spray frying pan with Pam and heat to medium high. Add egg whites and cook until set.
- Add shrimp, cheese and green pepper to middle of egg and fold to cover. Add just one teaspoon of water to the pan and cover so middle heats thoroughly. Serve with a side of cold fruit, such as watermelon or cantaloupe.
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