Garlic Baked Shrimp Recipe – 4 Points +

Garlic Baked Shrimp

This Garlic Baked Shrimp Recipe is a perfect alternative to traditional Shrimp Scampi Recipes, which are typically drenched in butter and/or oil. My version still has the flavors you love, but each serving is just 4 Points +. Each bite packs tons of delicious flavor and a hint of crunch. But the best part is that this baked shrimp recipe can be prepared quickly, easily and with very little prep and few ingredients. So it’s a great Weight Watchers dinner idea when you need something on the table – fast! Even my husband, who’s not really a big fan of shrimp, enjoyed this dish. Definitely something that I’ll make again soon!

Garlic Baked Shrimp

This easy and delicious shrimp recipe is similar to a shrimp scampi recipe, but baked, and with less butter and more breading. This dish doesn’t require a lot of ingredients or prep, and works well when you need to get dinner on the table fast.

Ingredients

  • 1lb fresh, raw shrimp, deveined, peeled and tails removed
  • 2 tbsp light butter, melted
  • Juice from ½ a lemon
  • 2 tbsp parsley, finely chopped
  • 2 tbsp grated Parmesan cheese
  • 1 tsp paprika
  • 1/2 tbsp lemon zest
  • 4 cloves garlic, minced
  • 1 cup corn flakes cereal, crushed
  • Salt & pepper to taste

Instructions

  1. Preheat oven to 425 degrees.
  2. In a medium sized bowl, combine shrimp, lemon juice, garlic, paprika and salt & pepper. Pour into a small baking dish.
  3. In another bowl, combine cornflakes, butter, Parmesan cheese, lemon zest and parsley until it reaches a course, mealy consistency – just enough to evenly blend the ingredients.
  4. Sprinkle cornflakes mixture over shrimp. Transfer to oven and bake until shrimp are pink and cooked through, about 10-12 minutes.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Diet type: Pescatarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, High protein

Number of servings (yield): 4

Culinary tradition: USA (General)

Entire recipe makes 4 servings
Serving size is about 1 cup
Each serving = 4 Points +

PER SERVING: 180 calories; 5g fat; 7g carbohydrates; 24g protein; 0g fiber


Comments

  1. This does not come close to being a shrimp scampi – very dry, even though I added more butter than the recipe called for, about 2 T of reg butter, not 2 t of light butter. I followed the recipe exactly, using fresh ingredients. Except for the lemon. Here in Mexico, you cannot find lemon, so I used lime juice but not the zest, which is bitter and not sweet like lemon zest. Mine did not look like the picture, which shows a succulent, juicy dish. Mine was dry. I’m going to try this again with changes … I think the recipe has some merit.

  2. Sara Graham says:

    This was good, but for four servings I only got 1/2 cup. I would definitely make this again.

    • Sara Graham says:

      Oh, and when I put it into the weight watchers calculator with ingredients it added to 5 points for 1/2 cup, not 4 points for 1 whole cup.

      • This is the issue I have with that Weight Watchers Recipe Builder. I often find it very inaccurate when compared to the exact nutritional data that I calculate from the labels on all of the ingredients I use. The best way to get the mos accurate Points Plus value is to add up all the nutritional stats of each ingredient you use, and then divide it by the number of servings. Then, enter that into the Weight Watchers calculator.

  3. Debbie Montique says:

    Made this tonight along with the crab bisque, and our Good Friday seafood meal was absolutely DELICIOUS thanks to you!!! I do have one question though because I want to stay true to my WW Points….. is the 1 cup of corn flakes measured before or after you crush them? Thanks again for sharing these wonderful recipes!

  4. Just made this dish and it is delicious !!!!! My entire family loved it. Most definitely making it in the future.

  5. Made it tonight and really enjoyed it a lot. We didn’t think the garlic was overpowering at all. I did add about a tablespoon of melted butter to the lemon juice and seasonings on the shrimp. When I make it again (and I will LOL), I may try some crushed red pepper or perhaps some Old Bay seasoning to give it a little more flavor. Loved the cornflake topping….YUM! I served it over some angel hair pasta & hubby practically licked the bowl clean. A winner :)

  6. As somebody said before, something was not quite right with this recipe. I didn’t like it very much.

  7. tHIS WAS WONDERFUL WHOLE FAMILY LOVE IT SOOOO MUCH HMMMMMMM!!!!!

  8. I’m loving your recipes! Thank you so much for posting them. Loved this one as well but it really didn’t make much. I got about 2 cups out of it and it felt like more of an appetizer than a meal but i did some spaghetti squash to fill up on so that paired nicely with it.

    Thanks also for posting points and nutritional value. Takes a lot of the work out of it for me :)

  9. Made this tonight and it was a huge hit!! Served it with rice and asparagus. Will definitely make again, but will probably go a little easier on the garlic :)

  10. Would this work with already cooked shrimp?

  11. Iv been meaning to make this recipe for a long time and I made it tonight. It was soo good! I dont buy cereal. so I used Panko crumbs instead. It was soooo good! Thank you!

  12. I couldn’t find parsley (I live in Costa Rica, where it’s not always available), so I substituted oregano. It wasn’t bad but somethng wasn’t quite right; I think the garlic was a little overpowering for a pound of shrimp

  13. Just saw this recipe today. Sounds yummy. Will try soon! thx!

  14. made this tonight and it was DELICIOUS!

  15. Would Special K work if it isn’t sweet?

    • I made this last night and answered my own question – yes! Delicious, easy dish. I had it over some 0 pt noodles.

  16. Vicki Sprague says:

    your other baked shrimp scampi recipe calls for baking only 8-10 minutes why is this one 20 minutes?

  17. isn’t 20 minutes too long for shrimp?

  18. That looks delicious. I love your recipes! Have a happy halloween!

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