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Looking for a somewhat simple recipe using shrimp for dinner. Must be low fat, Weight Watcher type. Any suggestions?

Here's one of my favs and it's so easy!

Shrimp with Asian Barbecue Sauce

Serves: 4
Yields: 4 main-dish servings
Total Time: 18 min
Prep Time: 15 min
Cook Time: 3 min

Ingredients

Romaine lettuce leaves
1 1/4 pound(s) large shrimp, shelled and deveined with tail part of shell left on if you like
4 (10- to 12-inch ) skewers
1/3 cup(s) hoisin sauce
3 tablespoon(s) ketchup
1 1/2 teaspoon(s) grated peeled fresh ginger
1/4 teaspoon(s) Chinese five-spice powder
2 tablespoon(s) rice vinegar
2 tablespoon(s) water

Directions

1. Lightly grease grill rack. Prepare outdoor grill for direct grilling over medium heat.
2. Arrange romaine on platter and set aside. Thread shrimp on skewers.
3. In small bowl, stir hoisin sauce, ketchup, ginger, five-spice powder, and 1 tablespoon vinegar to make Asian barbecue sauce. Remove 1/4 cup barbecue sauce to ramekin; stir in water and remaining 1 tablespoon vinegar and reserve to use as dipping sauce.
4. Brush shrimp with some barbecue sauce from bowl. Place shrimp on hot grill rack and cook 2 minutes. Brush with some sauce; turn and brush with remaining sauce and grill 1 to 2 minutes longer or until shrimp turn opaque throughout. Serve shrimp on skewers over romaine with reserved dipping sauce.

Sounds yummy. Thank you.

If you're looking for a good starter, they this one.


For the shrimp:
2 Tbsp olive oil
1 lb Jumbo Shrimp, peeled, tail-on, deveined
1 Tbsp herbes de Provence
Salt and freshly ground black pepper to taste

For the dip:
1 1/4 cup plain yogurt
2 Tbsp mayonnaise
2 Tbsp whole-grain mustard
1 1/2 Tbsp maple syrup
1 tsp ground turmeric
1/4 cup chopped fresh basil

In a large skillet, heat oil over medium-high heat. Add shrimp and herbes de Provence. Season to taste with salt and pepper. Cook the shrimp, stirring frequently until pink and cooked through. About 3 minutes on each side.

In a small bowl, mix yogurt, mayonnaise, mustard, maple syrup, turmeric and basil until smooth. Season with salt and pepper, to taste.

OK... maybe not so weight watchers friendly...
but you could substitute something healthier for the butter...
Like Olive Oil or Canola Oil, and cut it back to 1/2 cup...

[color:"blue"]Shrimp Scampi Bake[/color]

Ingredients
1 cup butter
1/2 cup Itallian Bread crumbs
2 tablespoons prepared Dijon-style mustard
1 tablespoon fresh lemon juice
4 tablespoons chopped sun dried tomatos (from jar, packed in olive oil)
1 tablespoon chopped garlic (or more, if you like)
2 tablespoon chopped fresh parsley
2 pounds jumbo raw shrimp, shelled, deveined, with tails attached
Romano Cheese, grated

Directions
1. Preheat oven to 450 degrees F (230 degrees C).
2. In a small saucepan over medium heat, combine the butter, mustard, lemon juice, garlic, tomatos and parsley. When the butter melts completely, remove from heat.
stir in bread crumbs.
3. Arrange shrimp in a shallow baking dish. spread the butter/bread crumb mixture over the shrimp.
4. Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.
5. Sprinkle with Romano Cheese and serve with linguini (or other pasta) on the side.

Hey you two, I served your shrimp bake last night and my husband said, "It was a keeper!" It's now going to be added to our regular menu which is great as we seem to be stuck in a rut, i.e., make the same things over and over again.

Anyway, it was super easy and quite filling. Thankfully, I cut the recipe in half for just the two of us otherwise I'd be serving shrimp bake omelets with the leftovers. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" /> Thanks again!

I made a Greek Shrimp on Sunday from an episode I watched on America's test kitchen which was easy and aside from the Feta cheese I'd consider it low fat. I replaced the ouzo with Pernod which I keep for cooking.

Video of segment.

I served it over orzo pasta.

Kimmers, Glad you enjoyed it! It's one of my favs...

tried this one last night--delish! thanks...

We tried the shrimp bake last weekend and just wanted to say thanks, it was excellent, (although extremely rich). Definitely will use it again.

Low Country Shrimp Boil - Beaufort Stew - Frogmore Stew
Any name you want to call it. This is how we do it in South Carolina

1 Crab Boil Bag
1 1b. of your favorite smoked sausage (cut into links)
4 ears of corn
1 lb shrimp (in their shells)

In a large pot of boiling water add the crab boil bag and the sausage links, let boil maybe 20 minutes add corn bring back to a boil then add your shrimp. When it comes back to a boil take off the stove top, cover pot and let sit for a few minutes (Shrimp should be a lovely color of pink). Drain all of the water off - Dump into a large bowl - serve with plenty of cocktail sauce and butter for the corn. The crab boil bag gives a great flavor to the corn and shrimp.

Sometimes, I will add potatoes when I throw in the sausages, but you have to watch it very carefully, and when the potatoes are 90% done add your corn. (If you do not watch the potatoes carefully they will just make a big mushy mess and not stay whole.

Cocktail sauce:
Ketchup
Fresh ground Horseradish
1 fresh lemon seeded and juiced.
Add ketchup and horseradish in desired amounts (this will depend on how hot you want it) Mix all together and use as a dip for your shrimp.
bon apetit

Jo

I also like plain old steamed jumbo shrimp (2 pounds, shells on), covered in LOTS of Old Bay (like half a standard can)... Yummmmmm!!!

Then just sit around the kitchen table or picnic table (covered in newspaper) peeling and eating shrimp!
Beverage of choice...

Just make sure you don't have chapped lips to eat this one!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />