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Though I am a big fan of Ree Drummond, light and healthy aren’t words I usually associate with “Pioneer Woman” recipes. Known for her decadent down home comfort cooking, the foods that immediately come to my mind are chicken fried steak, cheesy olive bread, and chicken spaghetti.
This easy shrimp stir-fry for two is a great example of what Ree cooks when she’s lightening things up in the kitchen. With a tasty selection of colorful fresh vegetables and Zero Points shrimp, it’s my kind of quick and easy meal perfect for WeightWatchers.
I have Mom to thank for this easy shrimp recipe. She gave it high marks and sent me a photo. Just one look and I knew this simple shrimp stir-fry was perfect to share here with all my WeightWatchers friends.
Gluten-free and easily made dairy-free, you’ll love this simple, easy, yummy meal that shows Weight Watchin’ and Pioneer Woman can be a winning combination!
Recipe Ingredients & Substitutions
- Butter – Just a little melted in the pan to add flavor.
- Olive oil – Just a little melted in the pan to add flavor.
- Jumbo shrimp, peeled, deveined, tails on – Though the recipe calls for Jumbo shrimp to make this more economical you can substitute whatever size shrimp you prefer.
- Minced garlic – Provides a warm, earthy undertone that complements the sweetness of the shrimp and the freshness of the vegetables.
- Diced zucchini – Adds a mild, slightly sweet flavor, tender-crisp texture as well as a lovely color contrast to the dish, along with extra nutrients like vitamin C, potassium, and fiber.
- Corn kernels – Brings a burst of sweetness, delightful pop of texture and nutritious vibrant color to the dish.
- Red and yellow grape tomatoes, cut in half – Add a juicy burst of acidity and a touch of sweetness, while the colors enhance the visual appeal. When cooked, the tomatoes soften slightly, releasing their juices, which can help create a light, tangy sauce that melds with the other flavors.
- Salt and pepper – Enhance the flavor.
- Fresh basil, cut into thin ribbons – Add a fragrant, herbal note and a hint of peppery sweetness.
- Fresh lemon juice – Adds a bright, zesty acidity that cuts through the richness of the shrimp.
- Parmesan shavings, optional – Adds a rich, salty, and nutty flavor to this shrimp and vegetable stir fry, creating a unique fusion of savory tastes.
- Rice or pasta or cauliflower rice for serving, optional – Provide a nutritious base for the stir fry if desired.
Calories and WeightWatchers Points
According to my calculations each serving has 314 calories and 2 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
8 PointsPlus (Old plan)
Recipe Notes
- The only major change I made was to divide the recipe in half to make two servings.
- The fresh lemon juice is really key to the flavor of this healthy shrimp stir fry. DO NOT SKIP IT!
- While this is yummy right out of the pan, I actually think that it is better after having been allowed to sit and cool down just a bit.
Additions and Variations
No shrimp? Substitute cubes of raw boneless, skinless chicken breast instead.
No fresh corn? Use about 3/4 cup canned or frozen corn instead.
No fresh basil? Substitute 1 teaspoon dried instead or whatever fresh herbs you prefer. Parsley, cilantro and/or mint would all work well.
Dairy free? Use 2 teaspoons olive oil and skip the butter and optional Parmesan cheese.
Spicier? Add crushed red pepper flakes or chopped jalapeno chiles to taste.
Greek Variation: Substitute fresh dill for the basil and add a generous sprinkling of crumbled feta cheese.
Mexican Variation: Substitute fresh chopped cilantro for the basil and fresh lime juice to taste for the lemon juice. A sprinkling of cumin added with the shrimp and garlic would be good too.
If you’ve made this Low Fat Shrimp Stir-Fry, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy Shrimp Stir Fry for Two
Equipment
Ingredients
- 1 teaspoon butter
- 1 teaspoon olive oil
- 1 pound jumbo shrimp, peeled, deveined, tails on
- 2 cloves garlic, minced
- 1 large zucchini, diced
- 1 large ear or corn, kernels removed (or 3/4 cup corn kernels)
- 1/2 cup red grape tomatoes, cut in half
- 1/2 cup yellow grape tomatoes, cut in half
- Salt and pepper to taste
- 6 to 9 fresh basil leaves, cut into thin ribbons
- 1/2 lemon, juiced
- Parmesan shavings, optional
- Rice or pasta or cauliflower rice for serving, optional
Instructions
- In a large skillet (affiliate link) set over a medium-high heat, melt the butter with the olive oil. Add the shrimp and garlic, then cook, stirring often, until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate and set aside.
- Increase the heat to high, then add the zucchini. Stir it around for about a minute, then scrape the zucchini to the edges of the pan.
- Add in the corn and cook it for a minute, then push it to the edges of the pan. Add in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.
- Then add the shrimp back into the skillet. Stir everything around for another minute or so, or until it’s all combined and hot. Then scrape onto plates or a serving platter.
- Sprinkle on the fresh basil and some Parmesan shavings, if desired, then … this is the best part … squeeze the lemon all over the top. This adds a wonderful, bright freshness.
- You can serve this with rice, with pasta or it’s just perfect on its own.
Notes
(You must be logged into WW on a smartphone or tablet.) 8 PointsPlus (Old plan) The only major change I made was to divide the recipe in half to make two servings. The fresh lemon juice is really key to the flavor of this healthy shrimp stir fry. DO NOT SKIP IT! While this is yummy right out of the pan, I actually think that it is better after having been allowed to sit and cool down just a bit.
Additions and Variations
No shrimp? Substitute cubes of raw boneless, skinless chicken breast instead. No fresh corn? Use about 3/4 cup canned or frozen corn instead. No fresh basil? Substitute 1 teaspoon dried instead. Dairy free? Use 2 teaspoons olive oil and skip the butter and optional Parmesan cheese. Spicier? Add crushed red pepper flakes or chopped jalapeno chiles to taste. Greek Variation – Substitute fresh dill for the basil and add a generous sprinkling of crumbled feta cheese. Mexican Variation – Substitute fresh chopped cilantro for the basil and fresh lime juice to taste for the lemon juice. A sprinkling of cumin added with the shrimp and garlic would be good too.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Adapted from Pioneer Woman Ree Drummond for the Food Network
Here’s a video of Pioneer Woman Ree Drummon making this healthy shrimp stir fry for 4 or more people…
Martha, I am trying to follow w w blue plan , But I am always hungry what am I doing wrong. Helena
Hi Helena, That’s really a difficult question to answer. There are just so many variables — physical & emotional!! I find I’m really hungry when I’m overtired or stressed. The kinds of foods I eat make a big difference too. ~Martha
This recipe is excellent.
I made one change….. instead of 1pd of shrimp I did 2 lbs and removed the tails.
Martha you were correct about not omitting the fresh lemon, it really does boost the flavor. I’ll really be making this often. Thank you!
Fortunately I had all the ingredients on hand so made this for tonight’s dinner. I made no changes and it was delicious.
It came together very quickly and easily..Served it wit brown rice. Would definitely make it again as is or using the variables.
I enjoyed it but i felt if I used it on top of something it would need a sauce. I would also lower the heat.
I can’t wait to try this! Does nutritional info include rice? Newly diagnosed diabetic.
Thanks.
Hi Peggy, no the recipe is just for the stir-fry. If you are watching your carbs, you might want to check out cauliflower rice. It’s available in the frozen vegetable section of most major supermarkets these days. ~Martha
This was dinner for tonight! We love shrimp and I was looking to cook something different but healthy. Everyone loved it including my hard-working daughter and spouse! Thank you!!!
I made this for dinner tonight. It was absolutely delicious. I’m Italian, I used more garlic. 🙂 I didn’t have jumbo shrimp, I used extra large. I didn’t have yellow grape tomatoes so I used twice the amount of red ones. I also had some of those small multi colored peppers (red, orange & yellow) and I chopped them up small and added them. Definitely use the lemon and the basil at the end. It’s like the icing on a cake. Am definitely going to make this again – so good and so easy.