I love that seafood is a 0 Point food on Weight Watchers Freestyle.  Also, since those of us who are practicing Lent and are not eating meat on Fridays, this compilation of fantastic low point and 0 point Weight Watchers Freestyle seafood recipes will come in handy.

It will also be convenient for those who just enjoy meatless Freestyle recipes from time to time.

PIN FOR LATER ⇓

Fantastic Low Point & 0 Point Weight Watchers Freestyle Seafood Recipes

Latin Shrimp Bisque

2 Small Red Onions, Chopped Small (Soup sized pieces)

2 Cloves of Garlic, Minced

1 Each Red & Green Pepper, Chopped Small (Soup sized pieces)

1 Jalapeno Pepper, Seeded and Minced

Vegetable Cooking Spray

2 Tablespoons of Flour

1 Cup of Water

1 Cup of Fat Free Half & Half

1.5 Cups of Vegetable Broth

1/2 Teaspoon Each of Ground Coriander, Cumin, Chili Powder

1.5 Pounds of Uncooked Medium Shrimp, Peeled & Tails Removed

1/2 Cup of Greek Fat Free Plain Yogurt

Chopped Fresh Cilantro or 1 Teaspoon of Dried Cilantro

Salt/Pepper to Taste

4 Scallions, Chopped Small, Optional

DIRECTIONS:

1. In a large sauce pan that has been sprayed with vegetable cooking spray, saute onion, garlic and peppers about 5 minutes, stirring frequently. If vegetables stick, you may add in a few tablespoons of water or additional broth.
2. In a separate bowl, combine flour and water. Mix well and pour into pan.
3. Stir in fat free half & half and broth along with seasonings. Stir to combine. Bring to boil, reduce heat, cover and simmer for 5 minutes.
4. Cut shrimp into bite size pieces. Add to soup and simmer low until shrimp turn pink.
5. Put yogurt in a small bowl and add in 1/2 cup of hot soup broth. Stir and add mixture back into soup pan. Heat through over low to medium heat.
6. Top with cilantro and chopped scallions (if using).
7. Makes 5 nice sized servings at 1 Freestyle Point each. Enjoy!

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Sunshine by the Sea Fish Steak

4 Halibut Fish Steaks (6 ounces each)

2 Cloves of Minced Garlic

1 Jar of Pimento, Drained

1/3 Cup of Chopped White Onion

1/3 Cup of Orange Juice

1 Tablespoon of Lemon Juice

1 Teaspoon each of Dried Parsley & Dried Basil

Salt/Pepper to Taste

Vegetable Cooking Spray

DIRECTIONS:

1. In a saute pan that has been sprayed with vegetable cooking spray, saute onion, garlic and pimento until onion is translucent. If vegetables stick, add in some water to prevent sticking.
2. In a baking dish that has been sprayed with vegetable cooking spray, add in halibut steaks. Top with the onion mixture.
3. Combine juices together and pour over fish.
4. Season with salt and pepper and cover dish with baking foil.
5. Bake in a 400 degree oven for about 20 minutes or until fish can be flaked easily with a fork.
6. Serves 4 at 0 Freestyle Points per serving. Enjoy!

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Southwestern Bean and Tuna Salad

 3 Cans of Solid White Tuna Packed in Water, Drained & Flaked

1 Can of Kidney Beans,Black Beans and Garbanzo Beans, Rinsed & Drained

2 Ribs of Celery

1 Medium Red Onion, diced

1 Medium Tomato, diced

1.5 Cups of Frozen Corn, thawed

DRESSING:

3/4 cup of Salsa  (I use Ortega Thick & Chunky)

1/4 cup of Fat Free Greek Plain Yogurt

1/4 cup of Lime Juice

1.5 Teaspoons of Chili Powder

1/2 Teaspoon of Ground Cumin

Salt/Pepper to taste

DIRECTIONS:

1. In a big bowl combine everything except dressing ingredients.
2. In another separate bowl, combine dressing ingredients.
3. Stir dressing mixture into bean/tuna mixture and toss to coat.
4. Cover and chill for at least 3 hours.
5. This makes about 6-8 good sized servings. The entire recipe is 0 Freestyle Points. Enjoy!

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Scallops with Curried Cauliflower 

Large head of Cauliflower, cut into florets

Red Onion, large cut into 1/2 inch wedges

Olive Oil Cooking Spray

I Can’t Believe It’s Not Butter Spray

4 Garlic Cloves, minced almost into a paste

1 Tablespoon of Sweet Curry Powder*

2 Pounds of Sea Scallops (medium)

1/2 cup of Fresh Cilantro

1/2 cup of Fat Free Greek Yogurt

Salt/Pepper to Taste

Lime Wedges, optional

DIRECTIONS:

1. Preheat oven to 450 degrees. Place a large baking sheet that has been sprayed with cooking spray inside hot oven.
2. In a bowl combine cauliflower florets, onions and garlic in a bowl. Add in desired amount of  salt and pepper and the curry powder and stir. Spray contents of bowl with I Can’t Believe It’s Not Butter Spray and keep tossing to coat.
3. Dump cauliflower mixture onto hot baking sheet and roast until very tender and there are brown spots on cauliflower. About 25 minutes.
4. Spray a large saute pan with cooking spray and place over high heat. Season scallops with salt and pepper. Add to skillet and cook (undisturbed) until they are browned on bottom (about 3 minutes). **If scallops stick to pan, you can drizzle some water into the pan. Spray the side of scallops that are facing up with I Can’t Believe It’s Not Butter Spray. Flip and cook until they are no longer translucent. About 1 more minute. Transfer to plate and cover with foil to keep hot.
5. Take cauliflower out of oven and top with scallops.
6. Drizzle with yogurt and top with cilantro. Serves 4 at 0 Points per serving. Optional: serve this with lime wedges to squeeze over food.

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Sugary Maple Salmon

4 Salmon Fillets

2 Minced Garlic Cloves

2 Tablespoons of Soy Sauce

1 Teaspoon of Splenda Brown Sugar Blend

1/4 Cup of Sugar Free Maple Syrup

Salt/Pepper to Taste

Vegetable Cooking Spray

DIRECTIONS:

1. In a bowl, whisk together the garlic, soy sauce, Splenda and sugar free maple syrup.
2. Line a 13 x 9 baking dish with foil wrap and spray foil with vegetable cooking spray.
3. Place salmon filets on top of foil (skin side up) and pour maple syrup mixture on top of fillets.
4. Season with salt/pepper to taste.
5. Cover pan with plastic and marinate in refrigerator for 30 minutes.
6. Preheat oven to 400. Remove plastic from pan and turn salmon flesh side up. Bake for 10 minutes and then spoon marinade over salmon. Continue baking 8 to 10 minutes longer. Using a spatula, left salmon up off the skin. Take remaining glaze and brush it over the salmon.
7. Makes 4 Servings at 0 Freestyle Points each. Enjoy!

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Mexican Cucumber Salad with Tuna

1 Each Red Bell Pepper & Green Bell Pepper (Chopped)

2 English Cucumbers, Cut into 1/4″ Chunks**

1 Quart of Grape Tomatoes, Halved

2 Cups of Frozen Sweet Corn, Thawed

3 Tablespoons of Red Wine Vinegar

1 Teaspoon each of Cumin, Crushed Red Pepper

1 Minced Garlic Clove

Salt/Pepper to Taste

2 Cans of Solid White Tuna Packed in Water, Drained Well

1/4 Cup of Fresh Cilantro Leaves

DIRECTIONS:

1. Combine everything in a large bowl, except red wine vinegar. Toss everything together well.
2. Pour red wine vinegar on top and mix again. Cover & chill for at least 30 minutes before serving. You can add more vinegar to your taste.
3. This entire recipe is 0 Freestyle Points. Enjoy! It makes about 8 Cups.

**This handy dandy tool makes quick work of chopping vegetables, cheese, fruit, eggs, anything into perfectly sized pieces.

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Slow Cooker Hot Crab Dip

1 Package of Light Cream Cheese, Softened

1/2 Cup Sweet Onion, Chopped Finely

6 Teaspoons Kraft Reduced Fat Grated Parmesan Cheese*

1/4 Cup of Light Mayonnaise

2 Minced Garlic Cloves

2 Teaspoons of Splenda

1/2 Teaspoon of Fresh Cracked Black Pepper

1 Can of Crabmeat, Drained & Flaked

Thinly Sliced Green Onions

DIRECTIONS:

1. In a 1.5 qt. slow cooker, combine all ingredients, except crabmeat and green onions.
2. Stir in the crabmeat.
3. Cover and cook on low for 2-3 hours or until heated through. Sprinkle with green onions and serve.
4. This makes about 2 cups. I would figure about 1/4 cup per person so this makes about 8 servings. Per 1/4 cup serving, it is 3 Freestyle Points. I love to serve this with Lavash Crackers. I’ll link them below. For 3 crackers and 1/4 Cup of this dip the Freestyle Points value is 7 Freestyle Points.

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Instant Pot Cajun Shrimp & Grits

4 Cups of Water

2 Garlic Cloves, Minced

Salt & Pepper to Taste

3 Teaspoons of Cajun Seasoning (I use Slap Yo Mama)*

3/4 Cup of Uncooked Grits, Stone Ground (not Instant)

2 Tablespoons of Land O’Lakes Whipped Butter

1.5 Pounds of Large Cooked Shrimp (Peeled)

2 Roma Tomatoes, Chopped

4 Teaspoons of Lemon Juice (Fresh)

Fresh Herbs, Optional

Minced Jalapeno, Optional

DIRECTIONS:

1. Select the saute setting on your Instant Pot. Adjust for high heat.
2. Add water, garlic, salt & pepper and bring to a boil. Add the grits 1/4 cup at a time while stirring constantly after each addition. Select saute setting, reduce heat to low and cook for 15 minutes, stirring quite a few times. Stir in whipped butter. After butter melts, add all remaining ingredients. Cook for 10 more minutes or until heated through.
3. This makes 4 servings at 5 Freestyle Points. Enjoy!

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Creamy Shrimp & Corn Casserole

Vegetable Cooking Spray

1 Tablespoon of Land O’Lakes Whipped Butter

1/2 Cup Each Finely Choppd Onion + Red Bell Pepper

2 Cups of Frozen Corn Kernels, Thawed

2 Tablespoons of All Purpose Flour

1 Cup of Fat Free Half & Half

4 Large Eggs + 4 Large Egg Whites

1 Teaspoon of Worcestershire Sauce

1 1/4 Cups of Kraft Fat Free Shredded Cheddar Cheese

Salt/Pepper to Taste

1 Pound of Large Shrimp, Peeled and Tails Removed

DIRECTIONS:

1. Preheat oven to 325 degrees and spray a  2 quart baking dish with vegetable cooking spray.
2. In a saucepan, melt butter and add onion and bell pepper. Add in 1 cup of the corn and cook, stirring, until onion is soft, about 5 minutes. Let cool.
3. In a blender, add the remaining cup of corn, flour and 1 tablespoon of the fat free half & half. Puree until smooth.
4. In a large bowl, whisk the eggs and egg whites. Sitr in the remaining half & half, the pureed corn mixture and cooled vegetables, Worcestershire Sauce, cheese, salt and pepper.
5. Season the shrimp with salt and pepper too and place in the prepared baking dish. Pour corn mixture over the shrimp. Bake until a knife inserted comes out clean, about 1 hour. Serve immediately.
6. This makes 4 to 6 servings. 6 Servings is 2 Freestyle Points each and 4 Servings is 3 Freestyle Points per serving. Enjoy!

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Shrimp Scampi Casserole

2 Pounds of Peeled and Deveined Large Shrimp

6 Cups of Zucchini Noodles (About 3 Large Zucchini)

5 Large Garlic Cloves, Minced

1/4 Cup of Extra Virgin Olive Oil

Teaspoon of Crushed Red Pepper, Optional

Butter Flavored Vegetable Cooking Spray

Salt/Pepper to Taste

DIRECTIONS:

1. Preheat oven to 425 degrees.
2. In a large bowl, toss the shrimp, zucchini noodles, oil and garlic together. Add crushed red pepper if using. Season with salt and pepper.
3. Spray a large baking dish with vegetable cooking spray and add shrimp mixture.
4. Bake for 15 minutes or until shrimp is pink.
5. This makes 4 servings at 4 SmartPoints on the Blue and Purple Plans.  On the Green Plan, it is 7 SmartPoints per serving. Enjoy!

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Shrimp Lo Mein

8 oz of Banza Spaghetti Noodles*

1 Tablespoon of Sesame Oil*

2 Pounds of Large Shrimp, Peeled

1/4 Cup of Hoisin Sauce*

1/4 Cup of Soy Sauce

6 Green Onions, Sliced in 1″ Strips

1 Large Green Pepper, Seeded and sliced into 1″ Strips

Vegetable Cooking Spray

DIRECTIONS:

1. Cook pasta according to directions. Drain and set aside.
2. Spray a large skillet with vegetable cooking spray and place over medium heat. When pan is hot, add oil. Saute shrimp, green pepper and green onion strips about 6 minutes or until shrimp is pink. Add in pasta noodles, hoisin and soy sauce. Toss to combine.
3. This makes 4 servings at 8 Freestyle Points. Enjoy!

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Roasted Shrimp with Riced Broccoli

2 Large Tomatoes, Chopped

1 Large Onion, Chopped

1/2 Teaspoon of Dried Parsley

1.5 Teaspoons of Paprika

1/2 Teaspoon of Salt

1/2 Teaspoon of Pepper

2 Pounds of Large Shrimp, Peeled, Tails Removed and Deveined

Vegetable Cooking Spray

2 Bags of Frozen Riced Broccoli, Cooked

DIRECTIONS:

1. Spray a 3 quart casserole with vegetable cooking spray. Put first 6 ingredients in dish and place in a 400 degree preheated oven for 10 minutes.
2. After 10 minutes, stir in the shrimp. Bake about 12 minutes longer until shrimp are “pink”.
3. Serve over cooked riced broccoli. Makes 4 servings at 0 Freestyle Points per serving. Enjoy!

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Tropical Shrimp Cauliflower Rice Bowls

1 Can of Pineapple Chunks in Water (20 ounce can), Drained

1/2 Cup of Plain Greek Nonfat Yogurt

1 Teaspoon of Dried Cilantro

3 Tablespoons of Lime Juice

Salt/Pepper to Taste

Pinch of Crushed Red Pepper Flakes

1/8 Teaspoon of Chili Powder

2 Pounds of Large Shrimp, Peeled & Tails Removed

2 Bags of Frozen Cauliflower Rice

1 Small Red Onion, Chopped Fine

Vegetable Cooking Spray

DIRECTIONS:

1. In a bowl, combine 1/2 cup of Pineapple chunks, yogurt, cilantro, 1.5 tablespoons of lime juice, pepper flakes and chili powder. Stir to blend and add shrimp. Marinate for no more than 30 minutes.
2. Microwave cauliflower rice until done. Drain if it has any water in it and put into a bowl.
3. In a skillet that has been sprayed with vegetable cooking spray, saute the red onion. If it starts to stick, add a few tablespoons of water. After 5 minutes, add in cooked cauliflower rice and continue cooking over low heat. Add salt/pepper to taste.
4. Stir in remaining pineapple chunks and lime juice. Cover and keep warm.
5. Preheat broiler. Drain shrimp from marinade. Add shrimp to a pan that has been lined with aluminum foil and sprayed with vegetable cooking spray. Broil for 4-6 minutes or until shrimp turn pink.
6. Divide rice/pineapple mixture among 4 bowls and top with shrimp.
7. This serves 4 People at 0 Freestyle Points per serving. Enjoy.

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Feta Basil Tilapia

1-2 Pounds Tilapia Fillets

1/2 Cup of Red Onion

2 Cloves of Minced Garlic

1 Can of Diced Tomatoes, Drained

Salt/Pepper to Taste

1 Cup of Athenos Fat Free Feta Cheese

Vegetable Cooking Spray

DIRECTIONS:

1. In a saute pan that has been sprayed with Vegetable Cooking Spray, saute onion and garlic until onion is translucent. Add tomatoes and salt/pepper to taste.
2. On a baking sheet that has been lined with Parchment Paper, arrange Tilapia Fillets and season with salt/pepper to taste. Broil for 5-8 minutes. Take out and top each fillet with some of the tomato mixture and cheese. Put back into the oven for another 7-10 minutes or until fish flakes with a fork.
3. This entire recipe is 0 Freestyle Points. Enjoy!

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Zesty Peppery Shrimp & Rice

1 Each Green Pepper, Red Pepper and Onion, Cut into Strips

2 Garlic Cloves, Minced

2.5 Pounds of Shrimp, Peeled & Tails Removed

Vegetable Cooking Spray

16 Ounces of Tomato Puree

2 Teaspoons of Granulated Splenda*

1 Teaspoon of Dried Parsley, Onion Powder, Garlic Powder & Paprika

1/2 Teaspoon of Red Pepper Flakes

2 Bags of Cauliflower Rice, Cooked

Salt/Pepper to Taste

INSTRUCTIONS:

1. In a large saute pan that has been sprayed with Vegetable Cooking Spray, saute peppers, garlic and onion until onion is translucent. If vegetables start to stick, add a few tablespoons of water. Season with salt and pepper.
2. In a separate bowl, stir tomato puree with Splenda and all spices together. Pour into saute pan with vegetables. Stir to combine and cook over low heat for about 5 minutes. Adjust spices to your taste.
3. Meanwhile microwave Cauliflower Rice and set aside. Drain if it has water in it. Cover with foil and keep warm. Season this with salt and pepper if you prefer.
4. Add Shrimp into saute pan and stir to combine. Keep stirring over low to medium heat until shrimp turn pink.
5. Give one last stir and pour over Cauliflower Rice and stir to combine.
6. This makes at least 4 Large Servings at 0 Freestyle Points each.  In fact, this entire recipe is 0 Points. Enjoy!

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Marinated Italian Shrimp 

2 Lbs. Large Shrimp, Peeled & Deveined

3 Garlic Cloves, Minced  

2 Tablespoons of Balsamic Vinegar 

1/4 Cup of Tomato Sauce  

1 Teaspoon of Red Pepper Flakes

1 Teaspoon of Dried Basil 

1.5 Teaspoon of Onion Powder

Salt and Cracked Black Pepper to Taste

Skewers

DIRECTIONS:

1. Stir everything but the shrimp together thoroughly.
2. Add shrimp.
3. Marinate for 45 minutes to 1 hour (no longer).
4. Thread shrimp head and tail onto skewers and grill over medium heat until shrimp are cooked. About 2-3 minutes per side. Discard marinade.
5. This amount feeds about 4 people. Double or triple according to how many people will be attending. You can grill before guests arrive and keep at room temperature. Refrigerate any leftovers. The entire recipe is 0 Freestyle Points. Enjoy!

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Ragin’ Cajun Flounder Fillets Over Zoodles

Cilantro Lime Cod in a Packet

Pioneer Woman’s Apricot Shrimp Skewers 

Roasted Scallops with Sweet Fiery Pineapple Cucumber Salsa

0 Point Shrimp and Broccoli in Garlic Sauce

Zesty Lime Marinated Shrimp Salad

Bombay Shrimp and Red Lentils

Shrimp in Enchilada Sauce Over Peppery Cauiflower Rice

*THIS POST CONTAINS AFFILIATE LINKS WHICH MEANS IF YOU PURCHASE SOMETHING USING THE LINKS BELOW, I WILL RECEIVE A VERY SMALL PERCENTAGE OF THE SALE FOR RECOMMENDING THE PRODUCT TO YOU. THIS IS ALL AT NO COST TO YOU. THANK YOU IF YOU DO PURCHASE SOMETHING THAT WAS USED IN MAKING THESE RECIPES.

Hoisin Sauce

Sesame Oil

Banza Spaghetti

Cajun Seasoning (I use Slap Yo Mama)

Jansal Valley Everything Lavash Crackers

Kraft Reduced Fat Grated Parmesan Cheese 

Sweet Curry Powder

Granulated Splenda

Dried Ancho Chili Peppers

Vidalia Chop Wizard

I hope you enjoy this compilation of Weight Watchers Freestyle meatless/seafood meals! Let me know in the comments below what you made and how you liked it.

You might be interested in these posts as well:

Barefoot Contessa Recipes Remade to Fit Weight Watchers Freestyle

Pioneer Woman’s Breakfast Recipes Remade for Weight Watchers Freestyle

Weight Watchers Freestyle 4 Course Meal Using Only 0 Point Foods