🍤 Weight Watchers Lemon Garlic Shrimp & Cauliflower Rice Stack (Low-Point Recipe)

Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Estimated WW Points (per serving): 2–3 points (depending on your plan and if using cheese)

This recipe is calculated based on the WW Blue (formerly Freestyle), Green, and Purple plans as of 2023–2024. Always use your WW app or calculator for exact tracking.

📝 Ingredients

For the Shrimp:

• 1 lb (450 g) large shrimp, peeled and deveined (0 points)
• 1 tsp olive oil (1 point)
• 3–4 cloves garlic, minced (0 points)
• 1/4 cup fresh lemon juice (~2 lemons) (0 points)
• Zest of 1 lemon (0 points)
• 1 Tbsp light butter (e.g., Land O’Lakes Light Butter with Canola Oil) (2 points)
• 1/4 cup fresh parsley, chopped (0 points)
• Salt & pepper to taste (0 points)
• Optional: pinch of crushed red pepper flakes for a kick (0 points)

For the “Rice”:

• 4 cups cauliflower rice, steamed or lightly sautéed (0 points)
  • Optional: Use 1.5 cups cooked brown rice instead if preferred (3 points per serving on Blue/Green)
• 1/4 tsp garlic powder (optional) (0 points)
• 1/4 tsp onion powder (optional) (0 points)

Optional Toppings:

• 1/4 cup grated Parmesan cheese (1 point per tablespoon, optional)
• Lemon wedges for garnish (0 points)

🍽️ Instructions

Step 1: Prepare the Shrimp

1. Pat the shrimp dry with a paper towel. Season lightly with salt, pepper, and a touch of lemon zest for added brightness.
2. In a large nonstick skillet, heat 1 tsp olive oil over medium-high heat.
3. Add the shrimp in a single layer. Cook for 2–3 minutes per side or until they turn pink and opaque.
4. Remove shrimp from skillet and transfer to a plate.

Step 2: Make the Garlic Lemon Sauce

1. In the same skillet, reduce heat to medium. Add 1 Tbsp light butter.
2. Once melted, stir in the minced garlic. Cook for 1 minute until fragrant, being careful not to burn the garlic.
3. Add the lemon juice, lemon zest, and chopped parsley. Stir to combine.
4. Simmer for about 2 minutes, letting the sauce reduce slightly.

Step 3: Return Shrimp to Pan

1. Add the shrimp back into the pan.
2. Toss gently in the lemon garlic butter sauce until fully coated.
3. Optional: Add a pinch of crushed red pepper flakes for a slight heat kick.

Step 4: Prepare Cauliflower Rice

1. While the shrimp cooks, prepare your cauliflower rice.
2. If using fresh cauliflower, pulse florets in a food processor until rice-like texture forms.
3. In a separate nonstick skillet, sauté the cauliflower rice with a light spray of cooking spray, a sprinkle of garlic powder and onion powder, and a pinch of salt. Cook for 5–6 minutes until soft and slightly golden.

💡 Short on time? Use store-bought frozen cauliflower rice and microwave or pan-cook according to package directions.

Step 5: Assemble the Rice Stacks

1. Divide the cauliflower rice into 4 even portions and place on plates or stack using a small bowl/mold if desired.
2. Spoon the shrimp and sauce evenly over the rice stacks.
3. Top each stack with optional 1 Tbsp grated Parmesan cheese (if using).
4. Garnish with extra parsley, lemon wedges, or a drizzle of reserved lemon juice.

📊 Weight Watchers Points Summary (Per Serving)

🧠 Tips for Lower Points & Extra Flavor

• Swap butter entirely: Use 1 extra tsp olive oil instead of light butter if preferred (same points).
• Boost volume: Add sautéed zucchini, spinach, or mushrooms to your cauliflower rice for a more filling meal (0 points).
• Add protein: Serve with 1/4 cup of cooked lentils or chickpeas (check point value for your plan).
• Meal prep: Shrimp keeps well in the fridge for up to 3 days. Store sauce separately and reheat gently to preserve flavor.

🧂 Flavor Variations

• Asian-Inspired: Add 1 tsp low-sodium soy sauce, a dash of sesame oil (1/4 tsp), and scallions.
• Mediterranean: Mix in chopped olives, cherry tomatoes, and a crumble of feta (adjust points).
• Spicy Cajun: Use Cajun spice mix instead of parsley and lemon zest.