A spicy low-calorie shrimp dressing makes a tasty marinade for this easy vegetable packed shrimp Sauté.
I’m finding extra lean cooking a fun challenge, to say the least!
As a Weight Watchers graduate, I’m all about cooking healthy meals. And needless to say, after 15 years of sticking to it, I’m confident in my healthy cooking skills. But age has caught up to me (52 and counting), and I find that cooking even leaner is a necessary skill – and it’s not such a bad thing either . . .
Looking for a little low-calorie help from my fellow food friends, I discovered this very tasty Greek salad dressing from Greek Food that served perfectly as a marinade for my low fat – high protein shrimp.
We sautéed our lovely little shrimps with thick slices of yellow squash and handfuls of vibrant green spinach, then tossed it with another drizzle of Greek dressing before plating it for the table.
Truth be told, I’m one of those crazy people who only eats shrimp coated in some kind of tasty crust and dipped in a creamy sauce – needless to say, I’m not a fan. This shrimp recipe was so fresh and flavorful thanks to that herby Greek dressing, that my plate was empty. Not one shrimp left.
Check back on Friday for my next extra lean cooking adventure. Now that I’m getting the hang of things, I have a roasted portabella and fried egg recipe to share with you.
Happy, healthy cooking. 🙂
- 14 ounces shrimp , large, peeled and deveiened
- 2 tablespoons low calorie Greek salad Dressing
- 1 medium yellow squash, quartered, then sliced into 1/2" pieces
- ½ cup roasted red peppers, chopped
- 4 tablespoons red onion, finely chopped
- 2 teaspoons garlic
- 2 cups baby spinach
- 2 tablespoons low calorie Greek salad dressing
- Toss 2 tablespoons Greek dressing with shrimp and marinate for 30 minutes.
- Heat a large nonstick sauté pan over medium heat and add 1 tablespoon Greek dressing. Add onion, squash and garlic. Cook for 5 minutes until crisp tender. Remove to a bowl and over to keep warm.
- Add shrimp to the pan and sauté for 3 - 5 minutes until shrimp just curls and is no longer translucent. Add a little more dressing if the pan is too dry.
- Add squash, red pepper and spinach back to the pan and sauté for another 3 minutes to warm through.
- Toss with remaining tablespoon of Greek dressing and serve.
Calories: 244 Weight Watchers PointsPlus 6 Total Fat: 6.35g Cholesterol: 250mg Sodium: 1452mg (I don't believe that this can possibly be correct if you are watching your sodium. The software I use sometimes calculates sodium higher than it should be based on a random ingredient they've entered into their database incorrectly.) Total Carbs: 14.01g Dietary Fiber: 3.33g Sugars: 3.70g Protein: 30.30g
If you’re looking for more healthy and low-calorie Weight Watchers recipes, check out my Recipe page. You’ll find hundreds of recipes that include nutrition information and Weight Watchers points.
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.