Low Fat Parisian Baked Shrimp with Cucumbers and Dill

WW Freestyle Recipe of the Day: Parisian Baked Shrimp with Cucumbers & Dill

Eating your way through the bistros of Paris, you’ll likely come across some version of crisp-cooked cucumbers and seafood.

For some reason, in the states, we normally delegate cucumbers to salads and garnishes, which is a shame since they are delicious cooked.

Here’s a simple way to try the age-old European version with Zero Point shrimp. Lightly seasoned with fresh dill, the dish is good as is, or served with salsa or other spiced up side condiments.

Cucumbers vary in color, shape and length. I favor the no-work English type with thin skins, teeny seeds and subtle flavor. Sometimes called seedless or hothouse cucumbers, English cucumbers are often sold wrapped in plastic because they have a particularly thin skin compared to American cucumbers, which have a thicker, tougher skin and are sturdy enough to be sold loose.

How to Slice An English Cucumber?

Remove the plastic outer wrap and using the slicer attachment of your food processor (affiliate link), make perfect slices in less than 30 seconds. No need to remove the skin! Alternatively, a knife works just fine however the other method is really a miracle!

What Size Shrimp Are Best?

Almost any size shrimp—from medium to jumbo—will work here. You’ll want about 1/2 pound of shrimp for two servings. The actual number will depend upon their size.

Frozen shrimp can be bought in the shell or peeled. If yours are in the shell, be sure to remove it before making this dish. Frozen shrimp are usually deveined, however make sure that the center strip has been cleaned. If need be, take a sharp knife and remove the membrane.

If you are not sure the best way to peel and/or devein shrimp – here’s a helpful video from Epicurious:

Of course, size of the shrimp may cause the cooking time to vary, so be advised to always check to make sure that the shrimp are pink, firm and cooked regardless of their size.

Besides being a pretty addition to any kitchen garden, dill is incredibly easy to grow. One small plant will easily grow into more delicate dill fronds than you’ll need.

I usually just grow too much and take care of this by harvesting the fronds and placing them on a paper towel. 30-45 seconds in a microwave (affiliate link) will take most of the moisture out and leaving the dill on a counter for a day or so will produce perfect dried dill that can be stored in a covered container for up to 1 year.

How Many Calories and WW Points in Low Fat Baked Shrimp with Cucumbers and Dill?

According to my calculations, each serving has just 106 calories.

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.)

2 SmartPoints (Green plan)
1 SmartPoints (Blue plan)
1 SmartPoints (Purple plan)
2 PointsPlus (Old plan)

How to Make Baked Parisian Shrimp and Cucumbers, Step-by-Step

Step 1: Preheat the oven to 375F degrees.

Step 2: Add the wine, half of the dill and cayenne pepper in an oven-safe casserole dish (affiliate link).

Step 3: Add the shrimp and season to taste with salt and pepper.

Step 4: Top with cucumbers, re-season with salt and pepper and add remaining dill.

Step 5: Bake for 15 to 18 minutes, or until shrimp are firm, pink and fully cooked. Serve hot from the casserole.

Serving Suggestions

• Serve with your favorite salsa
• Serve alongside brown rice, or keep it skinny with low carb cauliflower rice
• Serve with or oven-baked sweet potatoes

If you’ve made this Low Fat Shrimp and Cucumbers, 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.

If you like this low carb shrimp and cucumber dish, you may also like

• Easy Shrimp Stir-Fry for Two
• No-Cook Tex-Mex Shrimp Rolls
• Southern BBQ Shrimp
• Healthy Shrimp Creole