Lemon and Garlic-Crumb Shrimp – 5 Weight Watchers Points Plus Value
- 1 spray cooking spray
I used Pam
- 1 1/4 lbs uncooked shrimp
peeled and deveined (about 24 shrimp)
- 1 T. fresh lemon juice
I used bottled
- 2 t. extra-virgin olive oil
- 1/2 t. table salt
- 1/8 t. freshly ground black pepper
- 1/2 c. panko bread crumbs
found this at Wegmans
- 1 1/2 t. minced garlic
- 1 t. lemon zest
I didn't have lemons so I omitted this
- 1 T. fresh
chopped parsley (I used dried parsley from my spice rack)
Preheat oven to 425 degrees.
Line a rimmed baking sheet with aluminum foil.
Coat foil with cooking spray.
Place shrimp on prepared pan.
Sprinkle with lemon juice, 1 t. oil, 1/4 t. salt, and pepper.
Toss shrimp until coated with lemon mixture.
Spread in a single layer, leaving space between each shrimp.
In a small bowl, combine bread crumbs, remaining t. oil, remaining 1/4 t. salt, garlic, and lemon zest (if you have it).
Curl shrimp tails to heads to form a closed circle (doesn't have to be completely closed; just do the best you can).
Spoon a heaping t. of the crumb mixture in the center of each shrimp.
Bake until bread crumbs are golden and shrimp are cooked through, about 8 to 10 minutes.
Sprinkle with parsley and serve.
5 Weight Watchers Points Plus Value