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This Low Carb Barbecued Shrimp recipe is a healthy easy version of classic New Orleans BBQ shrimp from Louisiana based healthy cookbook writer, Holly Clegg, that I adapted ever so slightly.
Full of flavor and easy to prepare, this recipe comes together quickly provided you have shrimp on hand in your freezer.
Did you know that Louisiana or New Orleans Barbecued shrimp have nothing to do with an actual barbecue?
Good news, if you, like me, avoid anything to do with outdoor grilling or barbecuing!
This popular southern dish actually refers to shrimp sauteed in a garlic and Worcestershire sauce spiked butter sauce.
Traditional recipes call for shell-on shrimp cooked in an insane amount of butter. Not exactly Weight Watchers friendly.
Fortunately I found a simple, healthy easy to eat Weight Watchers friendly version I think you’re going to love. We certainly did!
Recipe Notes
Full of flavor and easy to prepare, this recipe for barbecued shrimp comes together quickly provided you have shrimp on hand in your freezer.
Almost all shrimp are cleaned and flash frozen shortly after being caught, so for the freshest shrimp, you’re better off buying frozen and defrosting it yourself, unless you’re lucky enough to live close to where it’s caught.
I try to buy shrimp labeled “shell split and deveined” which are super easy to peel.
I like to serve this Southern BBQ Shrimp with warm crusty French Bread or Cauliflower Rice and Roasted Vegetables. Traditionalists may want to serve it on grits.
How Many Calories and WW Points in Southern Barbecued Shrimp?
According to my calculations each serving has about 178 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.)
4 SmartPoints (Green plan)
3 SmartPoints (Blue plan)
3 SmartPoints (Purple plan)
4 PointsPlus (Old plan)
This is most definitely a recipe I plan to make again and again. Enjoy!
Looking for more easy, delicious Weight Watchers friendly Shrimp Recipes?
Check out Crock Pot White Beans & Shrimp, Sheet Pan Roasted Shrimp & Broccoli, Skinny Shrimp Creole, Easy Shrimp Risotto, Southwest Shrimp and Black Bean Salad or WW No Cook Tex-Mex Shrimp Rolls!
If you’ve made this Barbecue Shrimp, 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.
Southern Barbecued Shrimp Recipe
Equipment
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons fat-free Caesar or Creamy Italian dressing
- 1 tablespoon minced garlic
- 1/4 teaspoon cayenne
- 2 tablespoons Worcestershire sauce
- 1 teaspoon paprika
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme leaves
- Salt and pepper to taste
- 1 pound medium to large peeled shrimp
- 1/3 cup white wine or cooking wine
Instructions
- In a large nonstick skillet (affiliate link), combine oil, Italian dressing, garlic, cayenne, Worcestershire sauce, paprika, oregano, thyme, salt and pepper over medium heat until sauce begins to boil.
- Add shrimp and cook for 3 to 4 minutes, stirring continuously. Add wine and cook until the shrimp are done, 3 to 5 additional minutes. Serve hot.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 3 SmartPoints (Blue plan) 3 SmartPoints (Purple plan) 4 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted from: Holly Clegg’s Too Hot in the Kitchen Cookbook
Watch Chef John make his own version of Barbecue Shrimp:
This was excellent. The sauce has a great flavor that, though not as rich as the butter-laden original, still makes for great sopping with some warm bread. This is also much easier to make than traditional barbecue shrimp, which is another plus.
Excellent! Even my Cajun hubby was impressed?
So happy to hear it Meredith!
Hi Martha
I did not use the salad dressing–I used 2 tbl. butter ( unsalted good ‘ole butter). It’s difficult to decide which is better, the tasty shrimp or the crusty bread dunked in the spicy sauce.
Think I mentioned to you that I live on the S.C. Coast. We love shrimp for Breakfast, Lunch, snacks and Supper ! Shrimp season opened yesterday-the freshly painted boats, usually bearing the name of a be-loved Lady, left the docks at 8 a.m. sharp ! The Shrimpers work so hard to bring us delicious morsels from the sea–let’s hope they have bountiful harvests and safe waters !
Your recipes, along with the thoughtful words and expressions are always welcomed and appreciated. Best, Henny
Ah, the joys of freshly caught shrimp! I’m very jealous!!
Hi’. Thank you so much for this great recipe. I can’t wait to try it tonight. I am on my second week of smart points I am seeing some difference in my weight. Can you tell me if I can substitute something for the white line saying that I don’t have any on hand and never buy it anyway. Thank you so much Cathy . Cathi
Hi Cathi, If you don’t have wine, I would just use the same amount of chicken or vegetable broth. Hope this helps. – Martha
What is a serving size? I can’t seem to figure it out.
It is absolutely delicious!! Just want to make sure I don’t eat too much of it!
The serving size is 1/4 of the recipe. Count out the shrimp and then divide by 4, which will be one serving! Hope this helps. – Martha
Being a true Southerner, I will have to make this recipe but serve it on grits. Makes the perfect combination!
Hi Beth, grits sound like a delicious idea!
Martha wouldn’t it be 2 freestyle with oil being 8 sp for 2 Tbs, or is there a point hot the dressing ? How about using skinny girl for 0 sp?
Hi Jean,
Here is what I got in the WW Recipe Builder:
2Tbs olive oil: 8 Points?
2Tbsp fat free Caesar dressing: 2 Points?
2Tbsp Worcestershire sauce: 1 Point?
1?3cup white wine: 2 Points
SmartPoints Per Serving: 3
You can of course adjust the ingredients to lower the Points and suit your tastes. Hope this helps. – Martha
I have always been afraid to make shrimp but this recipe looked to good to not try. They were amazing. So easy and quick! In fact I have made them 2 more times and they are great cold as a quick snack.
Hi Holly,
So happy to have helped you overcome your fear of making shrimp!!
I made these last night and they are amazing. My husband kept raving about them!! Quick and easy and delicious. Hard to believe they are a lighter version because they taste so good! Thank you
Hi Leslie, Thanks for taking the time to let us know!!