By Wendy Zitzman
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 with less fat and calories. 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 RECIPE
CaloriesCalories: 226 kcal
CarbohydratesCarbohydrates: 10.8 g
FatFat: 7.8 g
ProteinProtein: 31.3 g
3.07 from 45 votes
Pin Save Print
Prep TimePrep Time 10 minutes mins
Cook TimeCook Time 12 minutes mins
Total TimeTotal Time 22 minutes mins
Ingredients
Servings: Servings: 4 servings
- 1 lb 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
- ½ tbsp lemon zest
- 4 cloves garlic - (minced)
- 1 cup corn flakes cereal - (crushed)
- Salt & pepper to taste
Instructions
Preheat oven to 425 degrees.
In a medium sized bowl, combine shrimp, lemon juice, garlic, paprika and salt & pepper. Pour into a small baking dish.
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.
Sprinkle cornflakes mixture over shrimp. Transfer to oven and bake until shrimp are pink and cooked through, about 10-12 minutes.
Notes
Entire recipe makes 4 servings
Serving size is about 1 cup
Nutrition
Calories: 226 kcal (11%)Carbohydrates: 10.8 g (4%)Protein: 31.3 g (63%)Fat: 7.8 g (12%)Saturated Fat: 4.3 g (27%)Cholesterol: 264 mg (88%)Sodium: 500 mg (22%)Potassium: 253 mg (7%)Fiber: 0.6 g (3%)Sugar: 2.1 g (2%)Calcium: 180 mg (18%)Iron: 2.9 mg (16%)
Tried this recipe?Mention @laalooshrecipes or tag #laaloosh!
Related Recipes
Roasted Garlic Cilantro Shrimp Recipe
Lemon Garlic Aioli Recipe
Garlic Shrimp Linguine Recipe - 5 Points
AuthorWendy Zitzman
As your average, every day, All American woman, I look forward to sharing with you my thoughts and ideas on many different topics that interest me such as dieting, health & fitness. Trust me when I tell you that this is one site you NEED to bookmark! I have the most amazing recipes with Weight Watchers Points that you won’t believe are low calorie! As an avid Weight Watchers follower, I have learned so many helpful tips and tools over the years that I am eager to share.
You May Also Like
TikTok’s Whipped Coffee Recipe
Apricot Glazed Turkey Breast Recipe
Viral TikTok Salmon and Rice Bowl Recipe
Chicken Cacciatore Recipe
26 Comments
Donna10 years agoReply
My family and I loved this recipe. We substituted gluten-free breadcrumbs for the corn flake crumbs and used Smart Balance light for the butter. It tasted very rich. I plan to try this with gluten-free corn flakes next time. Thanks!
Hannah10 years agoReply
I loved this recipe! it was so tasty. I agree it was a litle dry but I put it over buttered pasta, adding a few more points, and it was delicious! thank you so much cant wait to try some more!
winfia11 years agoReply
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.
Sara Graham11 years agoReply
This was good, but for four servings I only got 1/2 cup. I would definitely make this again.
Sara Graham11 years agoReply
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.
LaaLooshPost Author11 years agoReply
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.
Kathy10 years agoReply
I put this into the pp calculator and it’s 5p+ for a 1 cup serving not 4p+
Debbie Montique11 years agoReply
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!
Mmjs1211 years agoReply
Just made this dish and it is delicious !!!!! My entire family loved it. Most definitely making it in the future.
Laura Shelton11 years agoReply
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 :)
Cinthya11 years agoReply
As somebody said before, something was not quite right with this recipe. I didn’t like it very much.
Rosie11 years agoReply
tHIS WAS WONDERFUL WHOLE FAMILY LOVE IT SOOOO MUCH HMMMMMMM!!!!!
Erin Guerard11 years agoReply
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 :)
Monica Land Stathers11 years agoReply
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 :)
Julie11 years agoReply
Would this work with already cooked shrimp?
Erin K11 years agoReply
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!
Miel Mani11 years agoReply
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
Amy Davis11 years agoReply
Just saw this recipe today. Sounds yummy. Will try soon! thx!
Natalie111 years agoReply
made this tonight and it was DELICIOUS!
LKAustin12 years agoReply
Would Special K work if it isn’t sweet?
LKAustin11 years agoReply
I made this last night and answered my own question – yes! Delicious, easy dish. I had it over some 0 pt noodles.
Vicki Sprague12 years agoReply
your other baked shrimp scampi recipe calls for baking only 8-10 minutes why is this one 20 minutes?
laaloosh12 years agoReply
Sorry…typo….that’s supposed to be 10 minutes. I’m going to correct it now.
ellie12 years agoReply
isn’t 20 minutes too long for shrimp?
laaloosh12 years agoReply
Yes! That’s a typo…I’m going to correct it now..
Amanda12 years agoReply
That looks delicious. I love your recipes! Have a happy halloween!
