20 Flavorful Weight Watchers Shrimp Recipes Healthy

Hey there, fellow food lovers! If you’re looking for delicious, healthy shrimp dishes that fit perfectly into your Weight Watchers plan, you’ve come to the right place. From quick weeknight dinners to impressive meals for guests, these flavorful recipes will satisfy your cravings while keeping you on track. Get ready to discover some amazing dishes that prove healthy eating doesn’t mean sacrificing taste!

Garlic Lemon Shrimp Skillet

Ready for a restaurant-quality meal that comes together in minutes? This garlic lemon shrimp skillet is your new weeknight hero. You’ll love how the bright citrus and savory garlic come together in one pan.

Ingredients

– 1 lb large raw shrimp, peeled and deveined
– 3 tbsp rich extra virgin olive oil
– 4 cloves fresh garlic, minced
– 1 juicy lemon, zested and juiced
– 2 tbsp cold unsalted butter, cubed
– 1/4 cup dry white wine
– 1/4 cup fresh parsley, chopped
– 1/2 tsp coarse kosher salt
– 1/4 tsp freshly cracked black pepper
– 1/4 tsp red pepper flakes

Instructions

1. Pat the shrimp completely dry with paper towels.
2. Season shrimp evenly with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add shrimp in a single layer without crowding the pan.
5. Cook shrimp for 2 minutes until bottoms turn pink.
6. Flip each shrimp using tongs.
7. Cook for 1 more minute until opaque throughout.
8. Transfer shrimp to a clean plate using a slotted spoon.
9. Reduce heat to medium and add minced garlic to the skillet.
10. Cook garlic for 30 seconds until fragrant but not browned.
11. Pour in white wine to deglaze the pan, scraping up browned bits.
12. Simmer wine for 2 minutes until reduced by half.
13. Add lemon juice and zest to the skillet.
14. Whisk in cold butter cubes until melted and sauce emulsifies.
15. Stir in red pepper flakes for subtle heat.
16. Return shrimp to the skillet along with any accumulated juices.
17. Toss shrimp gently to coat evenly with sauce.
18. Remove skillet from heat and stir in fresh parsley.
19. Let rest for 1 minute to allow flavors to meld.

What makes this dish special is the perfect balance of tender shrimp with that bright, buttery sauce. Serve it over creamy polenta or crusty bread to soak up every last drop—it’s seriously addictive.

Spicy Cajun Shrimp and Veggie Stir-Fry

Just when you need a quick, flavor-packed dinner that comes together in minutes, this spicy Cajun shrimp and veggie stir-fry delivers. Juggling busy weeknights doesn’t mean sacrificing bold, satisfying meals that wake up your taste buds with every bite.

Ingredients

• 1 pound large raw shrimp, peeled and deveined with tails on
• 2 tablespoons rich extra virgin olive oil
• 1 red bell pepper, sliced into thin, colorful strips
• 1 yellow onion, thinly sliced into half-moons
• 2 cups crisp broccoli florets
• 3 cloves fresh garlic, minced
• 2 tablespoons zesty Cajun seasoning blend
• 1 tablespoon fresh lemon juice, squeezed right before using
• 1/4 cup chopped fresh parsley for garnish
• Cooked white rice for serving

Instructions

1. Pat the shrimp completely dry with paper towels to ensure a good sear.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
3. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
4. Transfer the shrimp to a clean plate to prevent overcooking.
5. Add the remaining olive oil to the same skillet and heat for 30 seconds.
6. Sauté the bell pepper, onion, and broccoli for 5-7 minutes until crisp-tender.
7. Stir in the minced garlic and cook for 1 minute until fragrant but not browned.
8. Sprinkle the Cajun seasoning evenly over the vegetables and toss to coat.
9. Return the shrimp to the skillet and toss everything together for 1 minute to heat through.
10. Drizzle with fresh lemon juice and garnish with chopped parsley.
11. Serve immediately over hot cooked white rice.

Mouthwatering and vibrant, this stir-fry brings a satisfying crunch from the veggies against the tender, spicy shrimp. The Cajun seasoning creates a beautiful crust on the shrimp while keeping the vegetables boldly flavored. Try serving it in tortillas for quick wraps or over quinoa for a protein-packed twist.

Grilled Shrimp Tacos with Avocado Lime Crema

Just imagine biting into the most perfect summer dinner—juicy grilled shrimp nestled in warm tortillas, all drizzled with a creamy, zesty sauce. You get that beautiful char from the grill, the freshness of the toppings, and that tangy crema tying everything together. It’s one of those meals that feels fancy but comes together in no time.

Ingredients

• 1 lb large raw shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 2 cloves fresh garlic, minced
• 1 tsp smoky chili powder
• 1/2 tsp fragrant ground cumin
• 1/4 tsp fine sea salt
• 1 ripe avocado, pitted and scooped
• 1/4 cup cool sour cream
• 2 tbsp freshly squeezed lime juice
• 1 tbsp finely chopped fresh cilantro
• 8 small flour tortillas
• 1 cup finely shredded green cabbage
• 1/4 cup thinly sliced red onion
• Lime wedges for serving

Instructions

1. Pat the shrimp completely dry with paper towels—this helps them get a better sear on the grill.
2. In a medium bowl, whisk together the olive oil, minced garlic, chili powder, cumin, and sea salt.
3. Toss the shrimp in the spice mixture until evenly coated, then let them marinate for 10 minutes at room temperature.
4. Preheat your grill or grill pan to medium-high heat (about 400°F).
5. While the grill heats, make the crema: in a blender, combine the avocado, sour cream, lime juice, and cilantro.
6. Blend until completely smooth and creamy, scraping down the sides if needed.
7. Thread the marinated shrimp onto metal or soaked wooden skewers to prevent them from falling through the grill grates.
8. Grill the shrimp for 2–3 minutes per side, until they turn pink and opaque with slight grill marks.
9. Warm the tortillas on the grill for about 30 seconds per side, just until soft and lightly toasted.
10. Remove the shrimp from the skewers and divide them evenly among the warm tortillas.
11. Top each taco with a handful of shredded cabbage and a few slices of red onion.
12. Drizzle generously with the avocado lime crema and serve immediately with lime wedges on the side.

Zesty, creamy, and packed with texture, these tacos offer a satisfying crunch from the cabbage against the tender shrimp. The smoky chili and bright lime crema make each bite pop with flavor. For a fun twist, set up a taco bar with extra toppings like pickled jalapeños or cotija cheese so everyone can build their own.

Shrimp and Quinoa Stuffed Peppers

Diving into a wholesome dinner that’s both impressive and surprisingly simple? These shrimp and quinoa stuffed peppers are your new go-to for a satisfying meal that feels fancy without the fuss. You’ll love how the flavors come together in this colorful dish that’s perfect for weeknights or entertaining.

Ingredients

– 4 large bell peppers (mixed colors for visual appeal)
– 1 lb raw medium shrimp, peeled and deveined
– 1 cup uncooked quinoa, rinsed thoroughly
– 2 cups rich chicken broth
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 2 tbsp extra virgin olive oil
– 1 tsp smoked paprika
– 1/2 tsp sea salt
– 1/4 tsp freshly ground black pepper
– 1/2 cup shredded Parmesan cheese
– 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Slice the tops off the bell peppers and remove all seeds and membranes, creating hollow pepper cups.
3. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat until shimmering.
4. Add the finely diced yellow onion and cook for 4-5 minutes until translucent and fragrant.
5. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
6. Add the rinsed quinoa to the skillet and toast for 2 minutes, stirring constantly to enhance its nutty flavor.
7. Pour in the rich chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
8. While quinoa cooks, pat the shrimp dry with paper towels and chop into bite-sized pieces.
9. Season the shrimp with smoked paprika, sea salt, and freshly ground black pepper.
10. Heat the remaining tablespoon of olive oil in a separate pan over medium-high heat.
11. Cook the seasoned shrimp for 2-3 minutes per side until pink and opaque, then remove from heat.
12. Fluff the cooked quinoa with a fork and gently fold in the cooked shrimp, shredded Parmesan cheese, and fresh parsley.
13. Spoon the shrimp and quinoa mixture evenly into the prepared pepper cups, packing it down lightly.
14. Arrange the stuffed peppers in the greased baking dish and cover tightly with foil.
15. Bake at 375°F for 25 minutes, then remove foil and bake for another 10 minutes until peppers are tender.
16. Let the peppers rest for 5 minutes before serving to allow the filling to set.

Fresh from the oven, these peppers offer a wonderful contrast between the tender-crisp vegetable shells and the fluffy quinoa studded with juicy shrimp. The smoked paprika adds a subtle warmth that complements the briny sweetness of the seafood perfectly. For an extra touch, try serving them with a dollop of cool Greek yogurt or a squeeze of fresh lemon juice to brighten all the flavors.

Zucchini Noodles with Shrimp and Pesto

Aren’t you always looking for those perfect weeknight dinners that feel fancy but come together in minutes? This zucchini noodle situation with plump shrimp and vibrant pesto is exactly that kind of magic. You get a restaurant-worthy meal that’s light, fresh, and totally satisfying.

Ingredients

– 4 medium firm zucchini
– 1 lb large raw shrimp, peeled and deveined
– 1/2 cup fresh basil pesto
– 2 tbsp rich extra virgin olive oil
– 3 cloves fresh garlic, minced
– 1/4 tsp coarse sea salt
– 1/4 tsp freshly cracked black pepper
– 2 tbsp freshly squeezed lemon juice
– 1/4 cup finely grated Parmesan cheese

Instructions

1. Use a spiralizer to create zucchini noodles from all 4 medium firm zucchini, then set them aside in a large bowl.
2. Pat the 1 lb of large raw shrimp completely dry with paper towels to ensure they sear properly instead of steaming.
3. Heat the 2 tbsp of rich extra virgin olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Add the dried shrimp to the hot skillet in a single layer, making sure they aren’t crowded for even cooking.
5. Cook the shrimp for 2 minutes without moving them to develop a golden-brown sear on one side.
6. Flip each shrimp and cook for exactly 1 more minute until they turn pink and opaque throughout.
7. Transfer the cooked shrimp to a clean plate using tongs, leaving any oil in the skillet.
8. Reduce the skillet heat to medium and add the 3 cloves of minced fresh garlic, cooking for 30 seconds until fragrant but not browned.
9. Add all the zucchini noodles to the skillet and toss continuously with the garlic for 2 minutes until just warmed but still crisp.
10. Sprinkle the 1/4 tsp coarse sea salt and 1/4 tsp freshly cracked black pepper evenly over the zucchini noodles while tossing.
11. Remove the skillet from heat and stir in the 1/2 cup fresh basil pesto until the noodles are evenly coated.
12. Return the cooked shrimp to the skillet and gently toss to combine with the pesto-coated zucchini noodles.
13. Drizzle the 2 tbsp of freshly squeezed lemon juice over the entire dish and toss once more.
14. Divide the zucchini noodles and shrimp between serving plates and top each with the 1/4 cup of finely grated Parmesan cheese.

Fresh from the skillet, this dish delivers the most wonderful contrast between the al dente zucchini noodles and the juicy, perfectly seared shrimp. The bright pesto and lemon make everything pop, while that salty Parmesan adds the perfect finishing touch. For a beautiful presentation, serve it family-style in a big shallow bowl with extra lemon wedges on the side for squeezing over individual portions.

Air Fryer Coconut Shrimp with Mango Salsa

Now imagine this: you’re craving something crispy, tropical, and ridiculously easy to make. That’s where this air fryer coconut shrimp comes in—it’s your new go-to for a quick, impressive appetizer or light dinner that feels like a vacation on a plate.

Ingredients

• 1 pound large raw shrimp, peeled and deveined (tails left on for easy handling)
• 1/2 cup all-purpose flour
• 2 large farm-fresh eggs, lightly beaten
• 1 cup sweetened shredded coconut
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1 ripe mango, diced into 1/4-inch pieces
• 1/4 cup finely chopped red onion
• 1/4 cup freshly chopped cilantro
• 1 jalapeño, seeds removed and finely minced
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon honey
• 1/4 teaspoon sea salt
• Cooking spray (avocado or coconut oil spray works best)

Instructions

1. Pat the shrimp completely dry with paper towels to help the coating stick better.
2. Set up three shallow bowls: place the flour in the first, the beaten eggs in the second, and mix the shredded coconut, panko, garlic powder, and smoked paprika in the third.
3. Dredge each shrimp in the flour, shaking off any excess.
4. Dip the floured shrimp into the beaten eggs, letting any extra drip off.
5. Press the shrimp firmly into the coconut-panko mixture, coating evenly on all sides.
6. Lightly spray the air fryer basket with cooking spray to prevent sticking.
7. Arrange the coated shrimp in a single layer in the air fryer basket, leaving space between each piece for crispiness.
8. Lightly spray the tops of the shrimp with cooking spray.
9. Air fry at 400°F for 6 minutes, then flip each shrimp carefully with tongs.
10. Spray the flipped sides lightly and air fry for another 4–5 minutes, until the coating is golden brown and the shrimp are opaque.
11. While the shrimp cook, combine the diced mango, red onion, cilantro, minced jalapeño, lime juice, honey, and sea salt in a medium bowl to make the salsa.
12. Stir the salsa gently until everything is well combined.
13. Let the salsa sit for at least 5 minutes to allow the flavors to meld.
14. Serve the hot coconut shrimp immediately with the fresh mango salsa on the side.

What you get is a perfect contrast of textures—the shrimp are incredibly crispy outside and tender inside, while the salsa adds a sweet, tangy kick. Try serving them over a bed of greens for a light lunch, or skewer them for a fun party appetizer that’ll have everyone asking for the recipe.

Shrimp and Black Bean Lettuce Wraps

Mmm, you know those meals that feel both indulgent and refreshingly light? These shrimp and black bean lettuce wraps are exactly that—perfect for when you want something flavorful but don’t want to feel weighed down. They come together in a flash, making them ideal for busy weeknights or last-minute gatherings.

Ingredients

– 1 lb large raw shrimp, peeled and deveined
– 1 (15 oz) can black beans, rinsed and drained
– 1 head butter lettuce, leaves separated and kept whole
– 2 tbsp toasted sesame oil
– 2 cloves garlic, minced
– 1 tbsp fresh lime juice
– 1 tsp smoked paprika
– 1/2 tsp coarse sea salt
– 1/4 cup fresh cilantro, roughly chopped
– 1/4 cup green onions, thinly sliced

Instructions

1. Pat the raw shrimp completely dry with paper towels to ensure a good sear.
2. Heat the toasted sesame oil in a large skillet over medium-high heat until shimmering.
3. Add the minced garlic and cook for 30 seconds, stirring constantly until fragrant.
4. Place the shrimp in the skillet in a single layer, cooking for 2 minutes per side until pink and opaque.
5. Transfer the cooked shrimp to a cutting board and let rest for 2 minutes before chopping.
6. Roughly chop the shrimp into bite-sized pieces and place in a medium bowl.
7. Add the rinsed black beans, fresh lime juice, smoked paprika, and coarse sea salt to the bowl.
8. Gently fold in the roughly chopped cilantro and thinly sliced green onions until evenly combined.
9. Spoon the shrimp mixture into the whole butter lettuce leaves, dividing evenly among 8-10 leaves.
Buttery lettuce cups provide a cool crunch against the warm, smoky shrimp filling, while the bright lime and cilantro keep each bite fresh. Try serving these with extra lime wedges for squeezing over top, or add a drizzle of sriracha if you like a little heat.

Low-Country Shrimp and Grits

Craving something that feels like a warm hug from the South? Low-Country Shrimp and Grits is that perfect comfort food—creamy, savory, and packed with flavor. You’ll love how simple it is to whip up this classic dish that always hits the spot.

Ingredients

– 1 cup stone-ground grits
– 4 cups chicken broth
– 1 cup sharp cheddar cheese, freshly grated
– 1/4 cup heavy cream
– 2 tbsp unsalted butter
– 1 lb large wild-caught shrimp, peeled and deveined
– 4 slices thick-cut bacon, chopped
– 1 small yellow onion, finely diced
– 1 green bell pepper, finely diced
– 2 cloves garlic, minced
– 1/2 cup sliced scallions
– 1 tbsp fresh lemon juice
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– Kosher salt and freshly ground black pepper

Instructions

1. Bring 4 cups of chicken broth to a rolling boil in a medium saucepan over high heat.
2. Whisk in 1 cup of stone-ground grits and reduce heat to low.
3. Simmer grits for 25-30 minutes, stirring frequently with a wooden spoon until thickened and creamy.
4. Stir in 1 cup of freshly grated sharp cheddar cheese and 1/4 cup of heavy cream until fully melted and incorporated.
5. Season grits with kosher salt and freshly ground black pepper to your preference.
6. Cook 4 slices of chopped thick-cut bacon in a large skillet over medium heat for 6-8 minutes until crispy.
7. Remove bacon with a slotted spoon, leaving 2 tablespoons of bacon drippings in the skillet.
8. Add 1 small finely diced yellow onion and 1 finely diced green bell pepper to the skillet.
9. Sauté vegetables for 5-7 minutes until softened and lightly browned.
10. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
11. Pat 1 lb of large wild-caught shrimp dry with paper towels and season with 1 tsp smoked paprika, 1/2 tsp cayenne pepper, kosher salt, and freshly ground black pepper.
12. Add seasoned shrimp to the skillet in a single layer.
13. Cook shrimp for 2-3 minutes per side until pink and opaque throughout.
14. Drizzle 1 tbsp of fresh lemon juice over the shrimp and stir to combine.
15. Stir in cooked bacon and 1/2 cup of sliced scallions.
16. Serve shrimp mixture immediately over warm cheesy grits.

You’ll adore the contrast between the creamy, cheesy grits and the smoky, spicy shrimp. The crispy bacon adds wonderful texture while the fresh lemon brightens everything up. Try serving it with a simple green salad for a complete meal that feels both fancy and completely approachable.

Shrimp and Spinach Stuffed Mushrooms

Mmm, you know those appetizers that disappear from the platter in minutes? These shrimp and spinach stuffed mushrooms are exactly that kind of crowd-pleaser. They’re surprisingly easy to make but taste like something from your favorite restaurant.

Ingredients

– 16 large cremini mushrooms, wiped clean with damp paper towels
– 2 tablespoons rich extra virgin olive oil
– ½ cup finely chopped sweet yellow onion
– 2 cloves fresh garlic, minced
– 8 ounces raw medium shrimp, peeled, deveined, and finely chopped
– 2 cups fresh baby spinach leaves, roughly chopped
– 4 ounces creamy cream cheese, softened at room temperature
– ¼ cup grated Parmesan cheese with nutty aroma
– ¼ teaspoon smoked paprika for subtle heat
– ¼ teaspoon fine sea salt
– ⅛ teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Carefully twist off the mushroom stems and set the caps aside on the prepared baking sheet.
3. Finely chop the mushroom stems and measure out ½ cup for the filling.
4. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering.
5. Add the chopped sweet yellow onion and cook for 3-4 minutes until translucent and fragrant.
6. Stir in the minced fresh garlic and cook for 30 seconds until aromatic but not browned.
7. Add the finely chopped raw shrimp and cook for 2-3 minutes until they turn pink and opaque.
8. Mix in the roughly chopped baby spinach leaves and cook for 1-2 minutes until wilted.
9. Remove the skillet from heat and let the mixture cool for 5 minutes to prevent curdling the cheese.
10. Transfer the shrimp-spinach mixture to a medium mixing bowl.
11. Add the softened cream cheese, grated Parmesan cheese, smoked paprika, fine sea salt, and freshly ground black pepper.
12. Stir everything together until well combined and creamy.
13. Spoon the filling mixture evenly into the reserved mushroom caps, mounding it slightly.
14. Bake at 375°F for 18-20 minutes until the mushrooms are tender and the filling is golden brown on top.
15. Let the stuffed mushrooms rest for 3-4 minutes before serving to allow the filling to set.

What makes these irresistible is the contrast between the tender mushroom caps and the creamy, savory filling. The shrimp adds a lovely briny sweetness that pairs perfectly with the earthy spinach. Try serving them over a bed of fresh arugula for a light lunch or alongside a crisp white wine for your next gathering.

Mediterranean Shrimp Salad with Feta

Vividly fresh and bursting with Mediterranean flavors, this shrimp salad is exactly what you need when you want something light yet satisfying. You’ll love how the briny feta and juicy shrimp come together with crisp vegetables. It’s perfect for a quick lunch or a standout side at your next gathering.

Ingredients

– 1 pound large raw shrimp, peeled and deveined
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon zesty lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon aromatic dried oregano
– ½ teaspoon finely ground black pepper
– ¼ teaspoon flaky sea salt
– 1 cup halved cherry tomatoes, sweet and juicy
– ½ cup diced English cucumber, crisp and cool
– ¼ cup thinly sliced red onion, sharp and vibrant
– 2 tablespoons chopped fresh parsley, bright and herbaceous
– ½ cup crumbled creamy feta cheese

Instructions

1. Pat the shrimp completely dry with paper towels to ensure a good sear.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
3. Add the shrimp in a single layer, cooking for 2 minutes until the bottoms turn pink.
4. Flip each shrimp and cook for another 1–2 minutes until opaque throughout.
5. Transfer the shrimp to a plate and let them cool for 10 minutes to avoid wilting the veggies.
6. In a large bowl, whisk together the remaining 1 tablespoon olive oil, lemon zest, lemon juice, oregano, black pepper, and sea salt.
7. Add the cherry tomatoes, cucumber, red onion, and parsley to the bowl.
8. Toss the vegetables gently with the dressing until evenly coated.
9. Chop the cooled shrimp into bite-sized pieces for easier mixing.
10. Fold the shrimp and crumbled feta into the salad until just combined.

Now, enjoy this vibrant salad right away for the best texture—the shrimp stay tender, the veggies crisp, and the feta adds a salty creaminess. Try serving it over a bed of peppery arugula or stuffed into pita pockets for a handheld meal.

Shrimp and Broccoli Stir-Fry with Ginger Soy Sauce

After a long day, you want something delicious that comes together fast. A shrimp and broccoli stir-fry with ginger soy sauce is exactly that—a vibrant, satisfying meal that feels like a treat but is surprisingly simple to whip up.

Ingredients

• 1 pound large, fresh shrimp, peeled and deveined
• 3 cups crisp broccoli florets
• 2 tablespoons fragrant toasted sesame oil
• 3 cloves aromatic garlic, minced
• 1 tablespoon freshly grated ginger root
• 1/4 cup rich, low-sodium soy sauce
• 1 tablespoon smooth honey
• 1 teaspoon bright rice vinegar
• 1 tablespoon velvety cornstarch
• 2 tablespoons cool water
• 2 tablespoons vibrant green onions, thinly sliced
• 1 teaspoon nutty toasted sesame seeds

Instructions

1. Pat the shrimp completely dry with paper towels to ensure a good sear.
2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, cornstarch, and water until smooth to create the sauce.
3. Heat a large skillet or wok over medium-high heat for 1 minute until hot.
4. Add the toasted sesame oil and swirl to coat the pan.
5. Add the shrimp in a single layer and cook for 1–2 minutes per side until they turn pink and opaque, then remove them to a clean plate.
6. Add the broccoli florets to the same hot skillet and stir-fry for 3–4 minutes until they turn bright green and are tender-crisp.
7. Push the broccoli to one side of the skillet and add the minced garlic and grated ginger to the empty space.
8. Cook the garlic and ginger for 30 seconds until fragrant, stirring constantly to prevent burning.
9. Pour the prepared sauce into the center of the skillet and stir continuously for 1 minute until it thickens and becomes glossy.
10. Return the cooked shrimp to the skillet and toss everything together to coat evenly in the sauce.
11. Remove the skillet from the heat and stir in the sliced green onions.
12. Sprinkle the toasted sesame seeds over the top just before serving.

Dig into a plate where the tender shrimp and crisp-tender broccoli are coated in that glossy, savory-sweet sauce. The fresh ginger and garlic give it a warm, aromatic kick that makes every bite exciting. For a fun twist, serve it over fluffy jasmine rice or even spoon it into lettuce cups for a low-carb option.

Baked Shrimp with Tomatoes and Feta

Vividly colorful and bursting with Mediterranean flavors, this baked shrimp dish comes together with minimal effort. You’ll love how the juicy tomatoes mingle with briny feta and plump shrimp. It’s the kind of one-pan wonder that makes weeknight dinners feel special.

Ingredients

• 1 pound large raw shrimp, peeled and deveined
• 2 cups cherry tomatoes, halved
• 4 ounces crumbled feta cheese
• 3 tablespoons rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes
• ¼ cup chopped fresh parsley
• Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 400°F.
2. Pat the shrimp completely dry with paper towels to ensure they sear properly instead of steaming.
3. Toss cherry tomatoes, minced garlic, olive oil, oregano, red pepper flakes, salt, and black pepper in a baking dish.
4. Roast the tomato mixture for 15 minutes until the tomatoes begin to soften and release their juices.
5. Remove the baking dish from the oven and stir in the lemon juice.
6. Arrange the shrimp in a single layer over the tomato mixture.
7. Sprinkle crumbled feta cheese evenly over the shrimp and tomatoes.
8. Return the baking dish to the oven and bake for 8-10 minutes until the shrimp turn pink and opaque.
9. Check for doneness by ensuring the shrimp have formed a loose C-shape rather than a tight O.
10. Garnish with fresh parsley just before serving to maintain its bright color and fresh flavor.

Flaky feta melts into the tomato juices creating a creamy, tangy sauce that coats each plump shrimp. The tomatoes break down just enough to create a luscious base while maintaining some texture. Serve this straight from the baking dish with crusty bread to soak up every last bit of the delicious sauce, or spoon it over fluffy couscous for a complete meal.

Shrimp and Cauliflower Rice Bowl

Craving something healthy but seriously satisfying? This shrimp and cauliflower rice bowl comes together in no time and delivers big flavor. You’ll love how the tender shrimp pairs with the light, fluffy cauliflower rice for a meal that feels indulgent without weighing you down.

Ingredients

– 1 lb large raw shrimp, peeled and deveined
– 4 cups fresh cauliflower rice
– 2 tbsp rich extra virgin olive oil
– 3 cloves garlic, finely minced
– 1 tsp smoked paprika
– 1/2 tsp coarse sea salt
– 1/4 tsp freshly cracked black pepper
– 1/4 cup fresh parsley, roughly chopped
– 1 lemon, cut into wedges

Instructions

1. Pat the raw shrimp completely dry with paper towels to ensure a good sear.
2. Heat 1 tablespoon of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3. Add the shrimp in a single layer and cook for 2 minutes without moving them.
4. Flip each shrimp and cook for exactly 1 more minute until opaque and lightly browned.
5. Transfer the cooked shrimp to a clean plate immediately to prevent overcooking.
6. Add the remaining 1 tablespoon of rich extra virgin olive oil to the same skillet.
7. Sauté the finely minced garlic for 30 seconds until fragrant but not browned.
8. Add the fresh cauliflower rice and cook for 5-7 minutes, stirring occasionally, until tender but not mushy.
9. Sprinkle the smoked paprika, coarse sea salt, and freshly cracked black pepper over the cauliflower rice.
10. Stir the seasoning into the cauliflower rice until evenly distributed.
11. Return the cooked shrimp to the skillet and toss gently to combine.
12. Remove from heat and stir in the roughly chopped fresh parsley.
13. Squeeze the juice from two lemon wedges over the bowl mixture.

The tender shrimp contrast beautifully with the light, fluffy cauliflower rice, while the smoked paprika adds a subtle smoky depth. Serve it straight from the skillet with extra lemon wedges for squeezing, or top with avocado slices for extra creaminess.

Thai-Inspired Shrimp Lettuce Cups

You know those days when you want something fresh, flavorful, and fast? These Thai-inspired shrimp lettuce cups are your answer—they’re light, zesty, and perfect for a quick lunch or easy dinner.

Ingredients

• 1 lb fresh medium shrimp, peeled and deveined
• 1 tbsp rich toasted sesame oil
• 2 tbsp vibrant fish sauce
• 2 tbsp fresh lime juice
• 1 tbsp sweet honey
• 2 cloves fragrant garlic, minced
• 1 tsp fiery red pepper flakes
• 8 crisp butter lettuce leaves
• ½ cup finely shredded crunchy carrots
• ¼ cup fresh chopped cilantro
• 2 tbsp finely chopped roasted peanuts
• 2 thinly sliced crisp green onions

Instructions

1. Pat the fresh medium shrimp completely dry with paper towels to ensure a good sear.
2. Heat the rich toasted sesame oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the shrimp in a single layer and cook for 2 minutes without moving them to develop a golden crust.
4. Flip each shrimp and cook for another 1–2 minutes until opaque and firm to the touch.
5. Remove the shrimp from the skillet and let them rest on a cutting board for 2 minutes to redistribute juices.
6. Chop the cooked shrimp into bite-sized pieces using a sharp knife.
7. In a medium bowl, whisk together the vibrant fish sauce, fresh lime juice, sweet honey, fragrant minced garlic, and fiery red pepper flakes until the honey dissolves completely.
8. Add the chopped shrimp to the bowl and toss gently to coat every piece in the sauce.
9. Arrange the crisp butter lettuce leaves on a serving platter, cupped side up.
10. Spoon the saucy shrimp mixture evenly into each lettuce cup.
11. Top each cup with finely shredded crunchy carrots, fresh chopped cilantro, finely chopped roasted peanuts, and thinly sliced crisp green onions.

Fresh from the platter, these lettuce cups offer a fantastic crunch from the lettuce and carrots, balanced by the tender shrimp and zesty sauce. For a fun twist, set up a build-your-own station with extra toppings like mint or sliced chili—it’s a guaranteed crowd-pleaser.

Shrimp and Asparagus Foil Packets

Easy weeknight dinners just got a major upgrade with these foil packet wonders. You’ll love how little cleanup is involved, and the flavors are absolutely incredible—tender shrimp, crisp-tender asparagus, and a buttery lemon sauce that soaks into everything. It’s the kind of meal that feels fancy but comes together in minutes.

Ingredients

• 1 pound large raw shrimp, peeled and deveined
• 1 pound fresh asparagus spears, tough ends trimmed
• 3 tablespoons rich extra virgin olive oil
• 4 cloves fresh garlic, minced
• 1 juicy lemon, thinly sliced
• 2 tablespoons cold unsalted butter, cut into small pieces
• 1 teaspoon coarse kosher salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and tear off four 12-inch sheets of heavy-duty aluminum foil.
2. Place the trimmed asparagus spears in the center of each foil sheet, dividing them evenly.
3. Arrange the peeled shrimp over the asparagus in a single layer.
4. Drizzle the extra virgin olive oil evenly over the shrimp and asparagus in each packet.
5. Sprinkle the minced garlic, kosher salt, and cracked black pepper evenly over all four packets.
6. Top each packet with thin lemon slices and dot with the cold butter pieces.
7. Bring the long sides of the foil together and fold them down twice to create a tight seal.
8. Crimp the short ends upward and fold them inward to completely seal the packets, leaving some air space inside for steam to circulate.
9. Place the sealed packets on a baking sheet and bake at 400°F for exactly 15 minutes.
10. Carefully open one packet to check if the shrimp are opaque and pink, and the asparagus is tender-crisp.
11. Sprinkle the fresh parsley over the contents of each opened packet before serving.

Unbelievably tender shrimp and crisp asparagus soak up that garlicky lemon butter sauce in every bite. The steam cooking keeps everything incredibly moist while letting the flavors meld together perfectly. Try serving these right in the foil packets for a fun, rustic presentation, or spoon everything over fluffy rice to catch every drop of the delicious sauce.

Skinny Shrimp Scampi with Spaghetti Squash

Let’s be real—sometimes you want that buttery, garlicky shrimp scampi experience without the heavy pasta aftermath. Luckily, this skinny version swaps traditional noodles for roasted spaghetti squash, creating a light yet satisfying meal that won’t leave you feeling weighed down. You get all the flavor with none of the guilt!

Ingredients

– 1 medium spaghetti squash, halved and seeded
– 2 tablespoons rich extra virgin olive oil, divided
– 1 pound large raw shrimp, peeled and deveined
– 4 cloves fresh garlic, minced
– ¼ cup dry white wine
– 3 tablespoons freshly squeezed lemon juice
– 2 tablespoons cold unsalted butter, cubed
– ¼ cup finely chopped fresh parsley
– ½ teaspoon crushed red pepper flakes
– Kosher salt and freshly ground black pepper

Instructions

1. Preheat your oven to 400°F.
2. Brush the cut sides of spaghetti squash with 1 tablespoon olive oil and season generously with salt and pepper.
3. Place squash cut-side down on a baking sheet and roast for 35-40 minutes until flesh is easily pierced with a fork.
4. Let squash cool for 5 minutes, then use a fork to scrape flesh into spaghetti-like strands.
5. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
6. Pat shrimp completely dry with paper towels—this ensures they sear rather than steam.
7. Season shrimp with salt and pepper and cook for 1-2 minutes per side until pink and opaque.
8. Remove shrimp from skillet and set aside.
9. Reduce heat to medium and add minced garlic to the same skillet.
10. Cook garlic for 30 seconds until fragrant but not browned.
11. Pour in white wine and lemon juice, scraping up any browned bits from the pan bottom.
12. Simmer for 2 minutes until liquid reduces by half.
13. Whisk in cold butter cubes one at a time until sauce becomes glossy and slightly thickened.
14. Return shrimp to skillet along with spaghetti squash strands, parsley, and red pepper flakes.
15. Toss everything together for 1 minute until heated through and well coated.
16. Taste and adjust seasoning with additional salt and pepper if needed.

Here’s what makes this dish special: the spaghetti squash provides a satisfying al dente texture that holds the garlicky butter sauce beautifully, while the plump shrimp add juicy bursts of flavor. Try serving it family-style in the skillet for a rustic presentation, or top with extra parsley and lemon wedges for a bright finish that makes it feel restaurant-worthy.

Shrimp and Corn Chowder

A warm, comforting bowl of shrimp and corn chowder is exactly what you need when the weather turns chilly. You’ll love how the sweet corn pairs perfectly with tender shrimp in this creamy soup. It’s surprisingly easy to make and comes together in under an hour.

Ingredients

– 1 pound large raw shrimp, peeled and deveined
– 4 slices thick-cut bacon, chopped
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 2 cups fresh sweet corn kernels
– 3 medium Yukon Gold potatoes, peeled and cubed
– 4 cups rich chicken broth
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup fresh parsley, chopped

Instructions

1. In a large Dutch oven over medium heat, cook the chopped thick-cut bacon until crispy, about 6-8 minutes.
2. Remove the bacon with a slotted spoon and drain on paper towels, leaving the bacon fat in the pot.
3. Add the finely diced yellow onion to the bacon fat and cook until translucent, about 5 minutes.
4. Stir in the minced fresh garlic and cook for 1 minute until fragrant.
5. Add the cubed Yukon Gold potatoes and fresh sweet corn kernels to the pot.
6. Pour in the rich chicken broth and bring to a gentle boil.
7. Reduce heat to medium-low, cover, and simmer until potatoes are fork-tender, about 15 minutes.
8. Meanwhile, pat the raw shrimp dry with paper towels and season with smoked paprika and freshly ground black pepper.
9. In a separate skillet over medium-high heat, melt the unsalted butter.
10. Cook the seasoned shrimp for 2-3 minutes per side until pink and opaque, then remove from heat.
11. Use an immersion blender to partially puree about one-third of the soup to thicken it naturally.
12. Stir in the heavy cream and cooked shrimp.
13. Heat through for 3-4 minutes without boiling to prevent the cream from curdling.
14. Stir in the chopped fresh parsley and reserved crispy bacon.
15. Ladle the chowder into bowls and serve immediately.

Keep this chowder creamy and luxurious with that perfect balance of sweet corn and savory shrimp. The crispy bacon adds wonderful texture contrast, while the smoked paprika gives it that subtle smoky depth. Try serving it in hollowed-out bread bowls for the ultimate cozy meal experience.

Citrus-Marinated Grilled Shrimp Skewers

Just imagine this: you’re hosting a summer gathering, and the smell of citrus and garlic fills the air. These grilled shrimp skewers come together so easily, and they’re always a crowd-pleaser. You’ll love how the bright marinade makes the shrimp incredibly tender and flavorful.

Ingredients

– 1 pound large raw shrimp, peeled and deveined
– 1/4 cup freshly squeezed orange juice
– 2 tablespoons freshly squeezed lime juice
– 2 tablespoons rich extra virgin olive oil
– 2 cloves fresh garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon coarse kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1 tablespoon chopped fresh cilantro
– 8 wooden skewers, soaked in water

Instructions

1. Soak 8 wooden skewers in cold water for at least 30 minutes to prevent burning.
2. In a medium bowl, whisk together 1/4 cup freshly squeezed orange juice, 2 tablespoons freshly squeezed lime juice, 2 tablespoons rich extra virgin olive oil, 2 cloves minced fresh garlic, 1 teaspoon smoked paprika, 1/2 teaspoon coarse kosher salt, and 1/4 teaspoon freshly ground black pepper.
3. Pat 1 pound of large raw shrimp completely dry with paper towels.
4. Add the dried shrimp to the marinade and toss gently to coat.
5. Cover the bowl and refrigerate for exactly 20 minutes—no longer, or the citrus will start to cook the shrimp.
6. Preheat your grill to medium-high heat, about 400°F.
7. Thread 3-4 marinated shrimp onto each soaked wooden skewer.
8. Place the shrimp skewers directly on the preheated grill grates.
9. Grill for 2-3 minutes until the bottoms turn pink and opaque.
10. Flip the skewers using tongs and grill for another 2-3 minutes until the shrimp are fully pink and firm to the touch.
11. Remove the skewers from the grill and transfer to a serving platter.
12. Sprinkle 1 tablespoon of chopped fresh cilantro over the hot shrimp.

Here’s why these skewers shine: the shrimp stay juicy with a slight smoky char from the grill. That citrus marinade gives them this incredible sweet-tangy flavor that pairs perfectly with rice or a fresh salad. Try serving them over coconut rice with extra lime wedges for squeezing—it takes the whole dish to another level.

Shrimp and Avocado Ceviche

Tired of complicated recipes that take forever? This shrimp and avocado ceviche is your new go-to for fresh, vibrant flavors with minimal effort. You’ll love how the bright citrus and creamy avocado come together in this no-cook wonder.

Ingredients

– 1 pound fresh raw shrimp, peeled and deveined
– 3 ripe Hass avocados, firm but yielding
– 1 cup freshly squeezed lime juice
– 1/2 cup finely chopped red onion
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeds removed
– 1 teaspoon coarse sea salt
– 1/2 teaspoon freshly ground black pepper

Instructions

1. Place 1 pound of fresh raw shrimp in a medium glass or ceramic bowl.
2. Pour 1 cup of freshly squeezed lime juice over the shrimp, ensuring all pieces are fully submerged.
3. Cover the bowl tightly with plastic wrap and refrigerate for exactly 45 minutes until shrimp turn opaque and pink.
4. While shrimp marinate, dice 3 ripe Hass avocados into 1/2-inch cubes.
5. Finely chop 1/2 cup of red onion until pieces are about 1/4-inch in size.
6. Mince 1 jalapeño pepper after removing all seeds and white membranes.
7. Chop 1/4 cup of fresh cilantro leaves, avoiding the thicker stems.
8. Drain the lime juice from the shrimp completely using a colander.
9. Pat the shrimp dry with paper towels to remove excess moisture.
10. Chop the cooked shrimp into bite-sized pieces, about 1/2-inch chunks.
11. Combine shrimp, avocados, red onion, jalapeño, and cilantro in a large mixing bowl.
12. Sprinkle 1 teaspoon of coarse sea salt and 1/2 teaspoon of freshly ground black pepper over the mixture.
13. Gently fold all ingredients together using a rubber spatula until evenly distributed.
14. Transfer the ceviche to a serving dish and refrigerate for 15 minutes to allow flavors to meld.

Perfect for warm weather gatherings, this ceviche delivers a satisfying contrast between the firm shrimp and buttery avocado. The bright acidity from the lime cuts through the richness beautifully. Serve it in martini glasses for an elegant presentation or scoop it onto crispy tortilla chips for a casual snack.

One-Pan Shrimp and Veggie Bake

Tired of complicated dinners that leave you with a mountain of dishes? This one-pan shrimp and veggie bake is your new weeknight hero. You’ll love how everything cooks together perfectly while you relax.

Ingredients

– 1 pound large raw shrimp, peeled and deveined
– 2 cups colorful cherry tomatoes, halved
– 1 large zucchini, sliced into half-moons
– 1 red bell pepper, cut into 1-inch chunks
– 1 yellow onion, thinly sliced
– 3 tablespoons rich extra virgin olive oil
– 4 cloves fresh garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly ground black pepper
– 1/2 teaspoon coarse sea salt
– 1 tablespoon freshly squeezed lemon juice
– 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Pat the raw shrimp completely dry with paper towels to ensure they get crispy instead of steaming.
3. In a large bowl, combine the halved cherry tomatoes, zucchini half-moons, bell pepper chunks, and sliced onion.
4. Drizzle 2 tablespoons of extra virgin olive oil over the vegetables and toss until evenly coated.
5. Sprinkle the minced garlic, smoked paprika, black pepper, and sea salt over the vegetable mixture.
6. Spread the seasoned vegetables in a single layer on your prepared baking sheet.
7. Roast the vegetables at 400°F for 15 minutes until they begin to soften and develop golden edges.
8. While vegetables roast, toss the dried shrimp with the remaining 1 tablespoon of olive oil.
9. Remove the baking sheet from the oven and scatter the shrimp evenly over the partially cooked vegetables.
10. Return the pan to the oven and bake for 8-10 minutes until shrimp turn pink and opaque.
11. Drizzle the freshly squeezed lemon juice over the entire dish as soon as it comes out of the oven.
12. Sprinkle with chopped fresh parsley for a bright, fresh finish.

A perfect balance of tender shrimp and roasted vegetables creates a meal that feels both healthy and indulgent. The smoky paprika and fresh lemon make each bite pop with flavor, while the single pan means cleanup is a breeze. Try serving it over fluffy quinoa or with crusty bread to soak up all the delicious juices.

Summary

Deliciously satisfying and perfectly portioned, these Weight Watchers shrimp recipes prove healthy eating doesn’t mean sacrificing flavor. We hope these 20 dishes inspire your kitchen adventures! Try your favorites and let us know which ones you love in the comments below. Don’t forget to share this roundup on Pinterest to help other home cooks discover these tasty, waistline-friendly meals.