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Saturday, January 6, 2018

Shrimp Burgers and Veggie Kabobs

I've been following Weight Watchers for a few weeks now. I love the structure that doing this online gives me. Having an app that I can use to scan food items with as I grocery shop is a huge bonus and the online support out there is amazing! 

So more and more of my recipes are going to be slanted towards Weight Watchers as I follow their point system but they are still going to be great recipes without any weird ingredients. I'm not one of those people that will just go out and buy almond milk for example. I would rather just use what I already have in the house and make it work for us. 

These shrimp burgers were A-MA-ZING.  Crispy on the outside, delicious on the inside! 

I played around with the recipe to fit my needs and make 2 burgers at 3 points each. If you choose to add a roll, that will be extra points. I had mine on an Arnold Whole Wheat Sandwich thin. So my entire meal was 6 points. 

I started to grill up the veggie kabobs first since they take longer. 


  • 1/2 lb uncooked shrimp
  • 1 garlic clove, minced
  • 2 tbsp fresh parsley
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/4 tsp crushed red pepper flakes
  • 1/4 cup panko breadcrumbs
  • 1/2 of a beaten egg
  • 1 1/2 tsp vegetable oil


  1. Defrost shrimp if frozen, peel, de-vein and pat dry. 
  2. Add 1/2 the shrimp into a food processor with garlic and parsley. Pulse to combine. 
  3. Chop the rest of the shrimp and add to the shrimp mixture. 
  4. Add salt, paprika, onion powder, red pepper flakes, breadcrumbs and egg. 
  5. Mix until combined and create two patties. The mixture will be loose so you will need to scoop and form in skillet. 
  6. Heat skillet over medium heat, add oil. 
  7. Cook patties 4 minutes on each side. 

Veggie Kabobs: These are 0 points, serves 4!


  • 1/4 cup parsley, minced
  • 1 tsp extra virgin olive oil
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1 orange bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • grape tomatoes
  • Baby bella mushrooms, stems removed


  1. I used my stove top grill on medium heat. 
  2. In a bowl, combine parsley, oil, garlic and salt. Add veggies and toss to coat. 
  3. Thread veggies onto wooden skewers. 
  4. Grill for about 20 minutes, turning as needed. 


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