Thursday, July 25, 2013

Weight Watchers Buffalo Shrimp!

  • 2 tbsp. whole-wheat flour
  • Dash each salt, garlic powder, and onion powder
  • 8 oz. raw large shrimp (about 14 shrimp), peeled, tails removed, and deveined
  • 2 tbsp. fat-free liquid egg substitute 
  • 1 1/2 tbsp. (or more depending on how spicy you like it) Buffalo Sauce
  • 1/2 tbsp. light butter
  • Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray
  • Combine flour with spices in a sealable plastic bag. Seal and shake to mix. Transfer mixture to a plate, evenly spreading out the seasoned flour, and set aside.
  • Make sure shrimp are as dry as possible. (Blot with paper towels to soak up moisture.) Transfer to a bowl, top with egg substitute, and gently toss to coat.
  • One at a time, gently shake shrimp to remove excess egg substitute and then transfer to the seasoned flour. Flip to evenly coat with flour and place on the baking sheet, evenly spaced.
  • Lightly mist shrimp with nonstick spray. Bake in the oven until cooked through and slightly crispy, about 10 minutes, carefully flipping shrimp about halfway through baking.
  • To make the sauce while the shrimp are baking combine hot sauce, butter, and a dash of garlic powder in a microwave-safe bowl. Add 1 tbsp. water and mix well.
  • Once shrimp are cooked, carefully transfer shrimp to another bowl and set aside.
  • Microwave sauce mixture for 30 seconds, or until hot. Stir until smooth. Add sauce to the bowl of shrimp, and toss to coat.
The Breakdown:
Servings: 2; each serving is 1/2 of this recipe or 7 shrimp
Points Plus Value Per Serving: 4
Fat: 3.5 g  Protein: 25.5g  Carbs: 7 g  Fiber: 0.5 g

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