Sautéed Shrimp And Zucchini Ww 4 Pointsplus Recipes

SAUTéED SHRIMP AND ZUCCHINI - WW 4 POINTSPLUS

Sautéed Shrimp and Zucchini - Ww 4 Pointsplus image

Based on a recipe from www.weightwatchers.com. It says, "Keep a bag of large frozen shrimp on hand for this quick and easy meal. The juices from the tomatoes add a wonderful flavor to the sauce." You can also try this with fresh basil instead of, or in addition to, the oregano (just stir it in right at the end). I recommend grating some lemon zest over top and/or sprinkle with fresh lemon juice. I serve this over Tofu Shirataki Spaghetti shaped noodles.

Provided by mersaydees

Categories One Dish Meal

Time 18m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon extra virgin olive oil, divided
1 medium zucchini, sliced 1/4-inch thick
1 lb shrimp, large-size, peeled and deveined
1 cup grape tomatoes, cut in half
1/2 teaspoon dried oregano
1/2 teaspoon table salt
1/4 teaspoon black pepper, freshly ground (to taste)
1 1/2 teaspoons garlic, minced
1/4 cup water
1 lemon, optional for zesting and juicing

Steps:

In a large nonstick skillet, add 2 teaspoons oil and place over medium-high heat. Place zucchini in pan in a single layer and increase heat to high; cook until bottoms are golden, about 2 minutes. Flip zucchini over and cook the other side until also golden, about 2 more minutes. Using a slotted spoon, remove zucchini to a plate, keep warm and set aside.
Heat remaining teaspoon oil to the same skillet. Add shrimp; sauté 1 to 2 minutes. Add tomatoes, oregano, salt and pepper and sauté until shrimp are almost just cooked through, about 1 minute. Stir in garlic and water and sauté, stirring to loosen up any browned bits from the pan bottom, until shrimp are cooked through and tomatoes have rendered some juices, about 1 to 2 minutes more.
Return zucchini to skillet; toss to combine and serve. Yields about 1 ¼ cups per serving.

MEDITERRANEAN-STYLE SAUTEED SHRIMP AND ZUCCHINI

Mediterranean-Style Sauteed Shrimp and Zucchini image

Provided by Suzy Karadsheh

Categories Entree

Time 22m

Number Of Ingredients 16

Ingredients

1 ½ tbsp dry oregano
1 tsp ground cumin
1 tsp ground coriander
½ tsp sweet paprika
1 lb large shrimp (prawns, peeled, and deveined)
2 tbsp Extra virgin olive oil
½ medium red onion (thinly sliced)
5 garlic cloves (minced and divided)
1 bell pepper (cored and sliced into sticks)
1 to 2 zucchini (halved length-wise, sliced into ½ moons (you can use 1 zucchini and 1 yellow squash))
1 cup cooked chickpeas (from canned chickpeas, drained)
1 ½ cups cherry tomatoes (halved)
Pinch kosher salt
Pinch black pepper
1 large lemon (juice of)
Handful fresh basil leaves (torn or sliced into ribbons (you can use a different herb, depending on what's available to you))

Steps:

In a small bowl, combine the spices (oregano, cumin, coriander, and paprika.)
Pat shrimp dry and season with kosher salt and 1 ½ tsp of the spice mixture. Set aside briefly or refrigerate till later. (Reserve the remaining spice mixture for the vegetables.)
In a large cast iron skillet, heat 2 tbsp extra virgin olive oil over medium heat. Add onions and ½ the amount of garlic and cook for 3 to 4 minutes, tossing regularly till fragrant (do not allow the garlic to burn.)
Add zucchini, bell peppers, and chickpeas. Season with salt and pepper and the remaining spice mixture. Toss to combine. If needed, raise the heat just a bit and cook the veggies until tender, tossing regularly (about 5 to 7 minutes.)
Transfer the veggies to a large plate for now. Return the skillet to the heat and add a little bit of extra virgin olive oil. Add the seasoned shrimp and remaining garlic. Cook over medium-high heat, stirring occasionally, until shrimp is totally pink (about 4 to 5 minutes).
Add the cooked vegetables back to the skillet with the shrimp. Add cherry tomatoes and lemon juice. Give everything a good toss. Finish with the fresh basil.

Nutrition Facts : Calories 298.7 kcal, Sugar 7.2 g, Sodium 455 mg, Fat 10.4 g, SaturatedFat 1.4 g, Carbohydrate 23.9 g, Fiber 6.9 g, Protein 29.3 g, Cholesterol 285.8 mg, UnsaturatedFat 7.8 g, ServingSize 1 serving

SAUTéED SHRIMP WITH WASABI MAYONNAISE

Sautéed Shrimp With Wasabi Mayonnaise image

Make and share this Sautéed Shrimp With Wasabi Mayonnaise recipe from Food.com.

Provided by loveleesmile

Categories < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb large shrimp (25 30 count)
3 tablespoons organic extra virgin olive oil
1 tablespoon finely chopped garlic
2 tablespoons grated fresh ginger
1 tablespoon lime juice
fresh ground pepper
3/4 cup mayonnaise
1 tablespoon grated fresh ginger
2 teaspoons finely grated lime zest
1 teaspoon lime juice
1/2 teaspoon sugar
8 teaspoons wasabi, paste* to taste

Steps:

Peel shrimp down to the last knuckle so that there is enough peel on the tail to make them easy to pick up.
Marinate shrimp in olive oil, garlic, ginger and lime juice for 15 minutes.
Sauté shrimp until pink. Season with pepper and place on a serving platter.
Stir together mayonnaise, ginger, lime zest and juice, sugar and 2 teaspoons of wasabi paste.
Taste and add more wasabi until it has some spiciness without being overwhelming. Serve with the shrimp.

Nutrition Facts : Calories 405.5, Fat 26.9, SaturatedFat 3.9, Cholesterol 184.3, Sodium 484.9, Carbohydrate 16.9, Fiber 1.1, Sugar 3.5, Protein 24.3

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