WW Buttered Garlic Shrimp

by

The WW Buttered Garlic Shrimp is a tasty and comforting meal. This dish have 215 calories in each serving & prepares in just 15 minutes. We made this dish with shrimp, butter, olive oil, garlic, salt, lemon juice, paprika, onion powder, parsley, black pepper, low-sodium chicken broth, & cooking spray. You may pair this recipe with whole-wheat garlic pasta, lemon garden salad, zucchini noodles, cucumber tomato salad, toasted whole-wheat pita, or cauliflower rice. Store this WW Buttered Garlic Shrimp for three days in the refrigerator.

STATS:

  • Calories: 215 kcal
  • Preparation time: 7 minutes
  • Serving size: 4 oz cooked shrimp with ½ cup corn & sauce
  • Cooking time: 10 minutes
  • Cuisine: American
  • Total time: 17 minutes
  • Course: Main
  • Diet: Weight Watchers
  • Serving: 4

EQUIPMENT:

  • Large nonstick skillet
  • Cutting board
  • Measuring cups
  • Wooden spoon
  • Lemon juicer
  • Paper towels
  • Chef’s knife
  • Measuring spoons

INGREDIENTS:

  • 1 lb raw large shrimp
  • Half cup drained corn
  • Quarter tsp black pepper
  • 5 minced garlic cloves
  • Quarter tsp salt
  • 1 tbsp light butter
  • 2 tbsp chopped parsley
  • One tsp paprika
  • 1 tsp olive oil
  • 2 tbsp low-sodium chicken broth
  • Half tsp onion powder
  • Cooking spray
  • 1 tbsp lemon juice

INGREDIENT NOTES:

SHRIMP:

  • This is the main component that cooks quickly and gives a mild sweet taste. It provides protein and makes the meal filling. Include peeled scallops if you are not using shrimp.

BUTTER:

  • It gives a classic buttery taste to the meal. Butter makes the sauce flavorful without making it heavy. You may use regular butter as well, but the calories and points will increase.

OLIVE OIL:

  • This oil gives a smooth texture to the shrimp and keeps the dish from sticking. You may use cooking spray for a lighter version.

LEMON JUICE:

  • It gives freshness and acidity to the recipe. Lemon juice maintains the buttery taste and makes the shrimp taste lighter. You may use lime juice as another choice.

LOW-SODIUM CHICKEN BROTH:

  • This broth makes the light sauce around the shrimp. It gives moisture and a savory taste without using extra butter. You may use water with a little extra lemon juice as an alternative.

INSTRUCTIONS:

  1. First, dry the shrimp with paper towels and remove excess moisture well.
  2. Then season the shrimp with paprika, salt, onion powder, & black pepper.
  3. Warm the skillet on medium-high heat and coat with cooking spray.
  4. Add the olive oil and cook the corn for three minutes, then put it on the plate.
  5. Cook shrimp in the same skillet for two minutes on one side.
  6. Then turn the shrimp and cook the second side for two minutes.
  7. Put the shrimp on the plate with corn and add butter to the skillet over low heat.
  8. Cook the minced garlic for 45 seconds, then include broth and lemon juice.
  9. Simmer the ingredients for 2 minutes, then add the shrimp and corn back in the skillet.
  10. Toss gently and cook for 60 seconds, then turn off the flame.
  11. Lastly, sprinkle parsley on the shrimp and corn, then serve the dish.

SERVING SUGGESTIONS:

RICE:

  • Brown Rice
  • Garlic Cauliflower Rice
  • Vegetable Rice
  • Lemon Herb Rice

VEGETABLES:

  • Roasted Broccoli
  • Steamed Green Beans
  • Roasted Asparagus
  • Sautéed Zucchini

PASTA:

  • Whole-Wheat Garlic Pasta
  • Lemon Herb Pasta
  • Spinach Whole-Wheat Pasta
  • Light Tomato Pasta

SALADS:

  • Cucumber Tomato Salad
  • Mediterranean Green Salad
  • Lemon Garden Salad
  • Greek-Inspired Salad

LOW-CARB:

  • Cauliflower Rice
  • Zucchini Noodles
  • Spaghetti Squash
  • Steamed Mixed Vegetables

BREAD:

  • Whole-Wheat Toast
  • Light Garlic Bread
  • Whole-Grain Dinner Roll
  • Toasted Whole-Wheat Pita

TIPS:

  • Dry the shrimp so it gets brown nicely instead of steaming in extra water.
  • Avoid cooking the shrimp too much so it does not become tough.
  • Include fresh garlic to give a stronger and better taste in the sauce.
  • Put the lemon at last to get the bright and fresh taste for a long time.

STORAGE INFORMATION:

FRIDGE:

  • Put the cooled shrimp in the box to keep for three days.

FREEZER:

  • Freeze the shrimp in the container for two months.

FAQs:

How to make the shrimp spicy?

  • You may add red pepper flakes or cayenne pepper for spice in the recipe.

Can I exclude butter from this dish?

  • Yes, you may use cooking spray or extra broth as per your choice.

Does this recipe contain gluten?

  • No, this recipe is gluten-free because no ingredients contain gluten.

Can I make this meal earlier?

  • Yes, you may season the shrimp a few hours in advance and refrigerate for later use.

NUTRITIONAL INFORMATION:

Calories: 215 kcal

Net carbs: 7 g

Iron: 2.2 mg

Total carbs: 8.5 g

Vitamin A: 500 IU

Fiber: 1.5 g

Calcium: 90 mg

Protein: 28 g

Sodium: 510 mg

Potassium: 350 mg

Weight Watchers Points: 4 Points