Lemon and Garlic-Crumb Shrimp - 5 Weight Watchers Points Plus Value
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Lemon and Garlic-Crumb Shrimp – 5 Weight Watchers Points Plus Value

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 4 Servings


  • - 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 divided
  • - 1/2 t. table salt divided
  • - 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