Best 3 Sautéed Shrimp And Zucchini Ww 4 Pointsplus Recipes

Are you looking for a delicious and healthy way to cook shrimp and zucchini? This sautéed shrimp and zucchini recipe is not only easy to make, but it's also packed with flavor and only 4 Weight Watchers PointsPlus per serving. This dish is perfect for a light lunch or dinner, and it's also a great way to get your daily dose of vegetables.

Here are our top 3 tried and tested 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.

SHRIMP WITH ZUCCHINI NOODLES

Shrimp with Zucchini Noodles image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 tablespoons salted butter
2 tablespoons olive oil
1 pound jumbo shrimp, cleaned
1/2 medium onion, finely diced
3 cloves garlic, smashed
2 teaspoons chile flakes
Kosher salt and freshly ground black pepper
1/2 cup white wine, such as Sauvignon Blanc
One 16-ounce store-bought package zucchini noodles
1 cup multicolored grape tomatoes, halved
2 lemons, zested
2/3 cup shredded Parmesan
6 to 8 fresh basil leaves

Steps:

Heat the butter with the olive oil in a large skillet over a medium heat. When the butter has melted, add the shrimp, onion, garlic, chile flakes, salt and pepper, then cook until the onions are translucent and the shrimp are opaque, 2 to 3 minutes. Add the white wine, then allow it to boil and reduce slightly, 1 to 2 minutes.
Add the zucchini noodles to the skillet. Cook until the zucchini is tender, about 2 more minutes. Add the tomatoes and lemon zest to the skillet, then toss to combine. Sprinkle over the Parmesan and garnish with the basil leaves. Remove the smashed garlic cloves and serve straight from the skillet.

SIMPLE SHRIMP AND ZUCCHINI SAUTE

Simple Shrimp And Zucchini Saute image

Make and share this Simple Shrimp And Zucchini Saute recipe from Food.com.

Provided by MizzNezz

Categories Vegetable

Time 17m

Yield 3 serving(s)

Number Of Ingredients 8

Ingredients

3 tablespoons butter
1 1/2 lbs shrimp, peeled and cleaned
1 small zucchini, cubed
1 firm tomatoes, peeled and diced
1 teaspoon italian seasoning
1/2 teaspoon salt
1/8 teaspoon red pepper flakes
1 tablespoon grated parmesan cheese

Steps:

Melt butter in non-stick skillet on med-hi heat.
Add shrimp; saute 1 minute.
Add zucchini, saute 2 minutes.
Add tomato, seasoning, salt and red pepper; cook and stir for 3 minutes.
Transfer to plate; sprinkle with parmesan.

Tips:

Choose fresh and succulent shrimp: Opt for wild-caught or sustainably farmed shrimp for the best flavor and texture.
Prep the zucchini properly: Slice the zucchini thinly and evenly to ensure uniform cooking. You can use a mandoline or a sharp knife for precise cuts.
Don't overcrowd the pan: Cook the shrimp and zucchini in batches if necessary to prevent overcrowding and ensure even cooking.
Season well: Use a combination of salt, pepper, garlic powder, and paprika to enhance the flavors of the shrimp and zucchini.
Cook over high heat: Sautéing over high heat helps to caramelize the shrimp and zucchini, resulting in a delicious browned exterior and tender-crisp interior.
Add some moisture: A splash of white wine or broth adds depth of flavor and prevents the shrimp and zucchini from drying out.
Garnish before serving: Sprinkle some chopped fresh herbs, such as parsley or basil, over the finished dish for an extra pop of color and flavor.

Conclusion:

This sautéed shrimp and zucchini recipe is a quick and easy weeknight meal that is packed with flavor and nutrients. The combination of succulent shrimp, tender-crisp zucchini, and aromatic herbs creates a delicious and satisfying dish. With its low Weight Watchers points, this recipe is also a great choice for those watching their weight. Whether you serve it as a main course or as a side dish, this sautéed shrimp and zucchini is sure to be a hit with everyone at the table.