Weight Watchers Recipes



  • ▢4 teaspoons reserved sun dried tomato oil*
  • ▢1 pound | 500 g large uncooked shrimp (prawns), peeled and deveined with tails on
  • ▢1 tablespoon garlic , minced or crushed
  • ▢3 ½ oz | 100 g sun dried tomato strips in oil , drained
  • ▢1 cup grape or cherry tomatoes , halved
  • ▢¾ teaspoon salt (or to taste)
  • ▢1 teaspoon red pepper or chili flakes (adjust to your preference)
  • ▢2 tablespoons fresh chopped basil (or parsley)


  • Heat 2 teaspoons of the reserved sun dried tomato oil in a large skillet or nonstick pan over medium-high heat. Add the shrimp in small batches, frying each batch for 1-2 minutes each side until they are just cooked through. Do not over cook them, or they will be rubbery. (or if you prefer, fry them all at once). Remove each batch to a plate and once they’re cooked, and set aside.
  • Heat the remaining 2 teaspoons of the reserved oil in the same skillet. Add the garlic and fry until fragrant (about 30 seconds). Add the sun dried tomatoes and grape / cherry tomatoes, salt and red pepper / chili flakes. Cook, stirring a few times, until tomatoes begin to soften (about 2-3 minutes).
  • Return shrimp back into the skillet and heat through. Stir in basil (or parsley).
  • Remove from heat and serve immediately over pasta, rice, cauliflower, rice, mashed potatoes, smashed potatoes or vegetables.


*When draining your sun dried tomato strips, reserve 4 teaspoons to use in cooking. This adds extra flavour to the shrimp. If you don’t wish to do this, simply use olive oil or your oil of reference.

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