31 Healthy Low-Calorie Shrimp Recipes for Weight Loss

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Tom Yum Soup

Tom Yum Soup Recipe (Thai Soup Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

Tom Yum Soup aka Thai hot and sour soup, is a light, spicy and boldly flavored soup made with tender shrimp in a clear broth infused with lemongrass and Thai chili paste.

Ingredients

• 2 quarts (8 cups) chicken broth or shrimp or seafood stock
• 2 stalks fresh lemongrass, outer layers removed, bruised and cut into thirds. ((see notes))
• 5 kaffir lime leaves
• 1 inch piece fresh galangal or ginger, sliced
• 2 Thai red chiles (whole or sliced) ((see notes))
• 6 tablespoons fish sauce
• 6 tablespoons fresh lime juice
• 2 teaspoons brown sugar
• 1 – 2 tablespoons Thai red curry paste
• 1 (15-ounces) can straw mushrooms
• 1 pound large shrimp, peeled, deveined with tails on or off
• A handful of fresh cilantro, roughly chopped

Instructions Infuse the Broth / Making Thai Broth

1. In a large pot, bring the chicken broth or shrimp or seafood stock to a boil over medium-high heat. Add the lemongrass, Kaffir lime leaves, galangal or ginger and fresh chilies. Lower the heat and simmer covered, for about 20 minutes.

To Make the Soup

1. Uncover the pot and stir in the fish sauce, lime juice, brown sugar and red curry paste into the broth. Stir and simmer for 5 minutes. Taste the soup and add additional curry paste for extra spiciness, additional fish sauce if you want the soup saltier, additional sugar if its a bit too sour for your taste or extra lime juice if you feel you need tartness.
2. Since there’s only a few pieces of lemongrass and a few kaffir lime leaves, I don’t usually strain the broth but simply pick the lemongrass and leaves with kitchen tongs. It’s one less step and less dishes to clean! If preferred, strain the broth and return it to the pot.
3. Stir in the mushrooms and shrimp and simmer until the shrimp is just cooked through, about 3-6 minutes.
4. Turn the heat off, and add the fresh cilantro. Taste and adjust seasoning to your taste. Ladle soup into individual bowls and serve with additional fresh chiles and cilantro (optional)

If Making Broth with Whole Shrimp (Heads-on and Shells-on)

1. Peel the shrimp or prawns. Place the heads and shells into a large pot. Reserve the meat. Add 7 cups of chicken broth + 1 cup of water. Add the lemongrass, Kaffir lime leaves, galangal or ginger and fresh chilies. Bring to a boil and then, lower the heat and simmer for about 10 – 12 minutes. Drain the broth and discard the solids. Return the broth to the pot and follow the rest of the recipe.

2. Air Fryer Shrimp Skewers

Air Fryer Shrimp Skewers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 bell peppers (assorted colors), cut into 1-inch pieces
• 1 small red onion, cut into 1-inch pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 wooden skewers, soaked in water 30 minutes

Instructions

1. 1. Thread shrimp, bell peppers, and onion onto skewers, alternating for color.
2. 2. In a small bowl, whisk olive oil, garlic, lemon juice, paprika, salt, and pepper.
3. 3. Brush each skewer with the oil mixture and let sit 5–10 minutes to marinate slightly.
4. 4. Preheat an air fryer to 400°F (200°C). Arrange skewers in a single layer and cook 6–8 minutes, turning once, until shrimp are pink and opaque.
5. 5. Remove from the air fryer and serve with lemon wedges or a quick herb dip.

3. Shrimp Ceviche

Shrimp Ceviche Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Total: PT105M · Yield: [‘6’, ‘6 as a side’]

This delicious Shrimp Ceviche is made by marinating cooked shrimp, onions, tomatoes, bell pepper, and cilantro in a refreshing combination of freshly squeezed lime, lemon, orange, and grapefruit juice.

Ingredients

• 1 small white onion (thinly sliced)
• 2 teaspoon salt
• 2.5 pounds cooked shrimp (peeled, deveined, and chopped into bite-size pieces)
• 4 Roma tomatoes (seeded and chopped)
• 1 green bell pepper (seeded and diced)
• 1 jalapeño (seeded and diced (optional))
• 1 orange (juiced)
• 1 grapefruit (juiced)
• 2 lemons (juiced)
• 10 limes (juiced)
• 1 small bunch fresh cilantro (finely chopped)
• salt and pepper (to taste)
• Tortilla chips or Fried Green Plantain Chips (for serving)

Instructions

1. Soak the onions – Transfer the onions in a medium bowl with 2 teaspoons of salt. Cover with water and allow to soak for approximately 10-15 minutes. Drain, rinse, and transfer onions to a large mixing bowl.
2. Combine remaining ingredients – Transfer the shrimp, tomatoes, diced bell pepper, jalapeño, orange juice, grapefruit juice, lemon juice, lime juice, cilantro, and a dash of salt and pepper to the same bowl as the soaked and drained sliced onion. Mix well to combine.
3. Rest and marinate – Cover and transfer to the refrigerator. Allow ingredients to marinate and rest for at least 30-60 minutes. Season with additional salt and pepper to taste.
4. Serve – Serve with tortilla chips or fried green plantain chips, if desired.

4. 20 Minute Cilantro Lime Shrimp

20 Minute Cilantro Lime Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• Salt and pepper to taste
• Optional: pinch of red pepper flakes

Instructions

1. 1. Heat a skillet over medium-high heat and add olive oil.
2. 2. Add shrimp and garlic; sauté 2–3 minutes until they just turn pink.
3. 3. Stir in lime juice and cilantro; cook 1 minute to bloom the herbs.
4. 4. Season with salt, pepper, and red pepper flakes if using.
5. 5. Serve with rice, tortillas, or a bright salad.

5. Spicy Lemon Garlic Shrimp

Spicy Lemon Garlic Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘5’]

Spicy lemon garlic shrimp is a very refreshing appetizer, snack, side or main dish, but slightly different from chili garlic shrimp, steamed garlic shrimp with vermicelli noodles. It’s great for summer because it tastes a little spicy, sweet, sour and savory which can increase your appetite.

Ingredients

• 2 pounds Shrimp ((Raw XL sized shrimp with shells on & easy to peel))
• 1 Lemon ((Only use 4 teaspoons of lemon juice and slices lemon for decoration))
• 2 cups Ice ((For the ice bath))
• 8 cups Water (( 4 cups for boiling the shrimp and 4 cups for the ice bath))
• 1 teaspoon Paprika
• 1 teaspoon Chili pepper ((Red crushed chili pepper))
• 1/4 teaspoon Salt
• 1 tablespoon Sugar
• 10 cloves Garlic
• 1/2 bunch Cilantro ((Around 1 oz))
• 2 tablespoons Vegetable oil
• 2.5 tablespoons Soy sauce
• 4 teaspoons Lemon juice
• 1/2 cup Water

Instructions

1. Peel, wash and mince 10 cloves of garlic.
2. Wash and cut ½ bunch (Around 1 oz) of cilantro into pieces.
3. Then, wash and cut a lemon into half and squeeze lemon juice into the container. (Just need 4 teaspoons of lemon juice in this recipe.)
4. After that, cut the other half of the lemon into slices for decoration. (Will add them at the end.)
5. The following step, peel off 2 pounds of raw XL sized shrimp shell. (I prefer to leave the tails on because it is easier to pick up and eat.) You can use already cooked and peeled shrimp if you want to skip some steps and faster.
6. After peeling raw shrimp shells, put them on the plate.
7. Pour 4 cups of water into the pot, turn on medium fire and let it boil.
8. When the water is boiling, add the peeled raw shrimp from step 6 and let it cook until it changes orange red. (I usually wait until the water boils again and turn off the fire.)
9. Next, drain the cooked shrimp.
10. Put 2 cups of ice and 4 cups of water into a bowl.
11. Add the cooked and boiled shrimp from step 9 into the ice bath for a couple minutes. Then, drain it again.
12. Meanwhile, put 1 teaspoon of paprika, 1 teaspoon of crushed red chili pepper, ¼ teaspoon salt, 1 tablespoon of sugar and mix it well. (You can add more chili pepper if you want it spicy. This recipe is mildly hot.)
13. Put the minced garlic from step 1 and the chopped cilantro from step 2 into the bowl.
14. Pour 2 tablespoons of vegetable oil into a pan and turn on medium small fire. Let it heat up the oil around 375-400F. Or, you can dip a wooden chopstick to test it. When the oil is hot enough, you will see bubbles around it.
15. Immediately, pour the hot oil over the garlic cilantro spices in the bowl. The oil needs to be hot enough, so when you pour the hot oil into the bowl of garlic cilantro and spices. The fragrance and aroma from the garlic and cilantro will bring out. (Be careful when pouring the hot oil.)
16. Next, pour 2.5 tablespoons of soy sauce, 4 teaspoons of lemon juice from step 3 and ½ cup of water into the bowl.
17. Mix the sauce well.
18. Put the cooked and boiled shrimp from step 11 into the sauce mixture.
19. Lastly, mix the shrimp and sauce. Add the sliced lemon from step 4 for decoration.

6. Mexican Shrimp Soup

Mexican Shrimp Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb shrimp, peeled and deveined
• 4 cups seafood stock or water
• 1 can (14.5 oz) diced tomatoes
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 jalapeño, seeded and minced (optional)
• 2 tablespoons lime juice
• Salt to taste
• Fresh cilantro and avocado for serving

Instructions

1. 1. In a pot, sauté onion and garlic in a splash of oil until translucent.
2. 2. Add bell pepper and jalapeño; cook 2–3 minutes.
3. 3. Stir in tomatoes (with juice), stock, chili powder, and cumin; simmer 10–15 minutes to develop flavor.
4. 4. Add shrimp and simmer 3–5 minutes until pink and cooked through.
5. 5. Stir in lime juice, adjust salt, and ladle into bowls. Garnish with cilantro and avocado.

7. Shrimp Fried Rice

Shrimp Fried Rice Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘3’, ‘3 servings’]

Homemade shrimp fried rice prepared from scratch. Make it your own with adjustable ingredients.

Ingredients

• 2-3 Green Onion
• ½ cup Vegetables (mixed, *see Notes)
• ½ Tablespoon Ginger + Garlic (*see Notes)
• 6 ounces Shrimp
• 1 cup Cooked Rice (*see post for info)
• 2 Tablespoon Oil
• ½ Tablespoon Sugar
• 1 Tablespoon Rice Vinegar (or other mild vinegar)
• 2 ½ Tablespoon Soy Sauce
• 1 Tablespoon Sriracha (or Ketchup for no heat)

Instructions

1. Prepare green onions and vegetables of your choice. Slice them small. Keep green onion stalks seperate to use sliced as garnish.
2. Keep cooked plain rice ready, ginger and garlic and shrimp.
3. Mix together all the stir fry sauce ingredients. The sugar, vinegar, soy sauce and sriracha.
4. Heat up a shallow pan or wok with the oil, wait for it to get hot. Add sliced onion bulbes and stir cook for a minute over high heat.
5. Add slices vegetables and stir cook for 1-2 minutes over high heat too.
6. Throw in shrimp and cook them over high heat too, stirring all the time.
7. Add the cooked rice and pour the stir fry sauce over the rice. Keep the stove hot.
8. Stir cook and mix with two spatulas, until the rice is evenly coated with the stir fry sauce.
9. Garnish with the sliced green onion stalks and serve hot.

8. Sheet Pan Shrimp Fajitas

Sheet Pan Shrimp Fajitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Total: PT22M · Yield: 5

These delicious Sheet Pan Shrimp Fajitas are so easy (with minimal cleanup!) and so perfectly succulent. A quick meal that always wins raves! • Ready in 30 Minutes or Less • Includes Make-Ahead Steps • Gluten Free (with corn tortilla or gluten free tortilla brand) • Paleo (with paleo tortilla brand) •

Ingredients

• 1 1/2 teaspoons garlic powder
• 1 1/4 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon oregano
• 1 medium red onion, sliced into 1/2″ – 3/4″ wide strips (to equal 4 cups)
• 1 large green pepper, sliced into 1/2″ – 3/4″ wide strips (to equal 2 1/2 cups)
• 1 large red pepper, sliced into 1/2″ – 3/4″ wide strips (to equal 2 1/2 cups)
• 2 tablespoons extra virgin olive oil, divided
• 1 pound peeled, deveined shrimp with tails removed (we usually use 21-30 size, see note)
• 8-10 (5″ – 6″) corn or whole-wheat tortillas
• optional toppings such as guacamole or reduced-fat sour cream, and cotija cheese or reduced-fat, shredded Mexican blend cheese

Instructions

1. Preheat oven to 475ºF.
2. In a small bowl, combine all ingredients for the spice blend.
3. In a large bowl, toss the strips of onion and peppers with 1 tablespoon oil, making sure the vegetables are all evenly coated with oil. Sprinkle 4 teaspoons of the spice blend over the vegetables (reserving about 2 3/4 teaspoons of the spice blend for the shrimp). Toss to coat until the spices are evenly distributed.
4. Divide the vegetables onto two large, parchment-lined baking sheets, spreading the veggies out so they’re not piled on top of each other. Roast vegetables for 7-8 minutes.
5. While the vegetables start roasting, in the large bowl you used for the veggies, toss the shrimp with the remaining 1 tablespoon oil, to coat. Sprinkle the shrimp with the remaining spice blend, and toss again to evenly distribute the spices.
6. After the vegetables have roasted for 7-8 minutes, remove baking sheets from the oven. Stir the vegetables and push them toward the edges of the sheet pans, to make space in the center of each sheet pan to add shrimp. (Make sure the vegetables still have a little room to spread out instead of being piled up). Add a few shrimp to the center of each baking sheet, spreading them out a little.
7. Return baking sheets to the oven and continue roasting for about 5 minutes more, until the shrimp are opaque and just cooked through (the exact amount of time can vary slightly depending on the size of your shrimp – see note). Check carefully to be sure the shrimp don’t overcook.
8. Serve immediately with tortillas and desired toppings. (You may want to transfer the shrimp and veggies from the baking sheets to a large serving platter, so the shrimp don’t continue to cook on the hot baking sheets.)

9. Mexican Shrimp Cocktail

Mexican Shrimp Cocktail is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT90M · Yield: [‘4’, ‘4 people’]

An elegant, chilled appetizer with plump, flavorful shrimp, fresh tomato, cucumber and avocado in a lightly spicy tomato based sauce.

Ingredients

• 1 pound medium shrimp (shell on)
• 1 lemon (cut in to wedges (recipe note #1))
• 1 teaspoon black peppercorns
• 1 tablespoon kosher salt
• 2 tablespoons finely chopped fresh cilantro leaves (stems reserved)
• 2 medium tomatoes (cored and diced)
• 1 small cucumber (peeled and diced)
• 1/2 small red onion (finely chopped)
• 1 cup vegetable juice (such as V8)
• 1 teaspoon Worcestershire sauce
• 1 tablespoon lemon juice (ideally fresh)
• 1/3 cup ketchup
• 1 1/2 tablespoons fresh lime juice (plus lime wedges for serving)
• 1/4 cup water
• 2 1/2 teaspoons hot sauce (such as Cholula)
• 1 small avocado (halved, pitted and diced)
• salt and freshly ground black pepper (to taste)
• tortilla chips (for serving)

Instructions

1. With kitchen shears, cut through shells along the backs of the shrimp lengthwise, just deep enough to expose veins. Remove veins with the tip of a pairing knife. (See recipe note #2 for other deveining options)
2. In a medium bowl, prepare an ice bath for shrimp.
3. To a medium pot add 2 quarts water, lemon wedges (squeeze juice out into pot as well as adding wedges), peppercorns, kosher salt and reserved cilantro stems; bring to boil over medium-high heat. Add shrimp and cover; remove from heat and let stand 3 minutes, until just cooked through. Transfer with slotted spoon to ice bath. Let shrimp stand in ice bath 3 minutes; remove and peel shrimp including tails.
4. Meanwhile in a medium bowl combine tomatoes, cucumber, red onion, vegetable juice, Worcestershire sauce, lemon juice, ketchup, lime juice, water and hot sauce. Add cooked, peeled shrimp and stir to combine; cover and refrigerate for at least 30 minutes and up to 24 hours.
5. When ready to serve, remove shrimp cocktail from refrigerator and let stand for 10 minutes at room temperature. Stir in avocado and cilantro; season to taste with salt and pepper. Serve in 4 individual cocktail glasses or goblets with tortilla chips and lime wedges if desired.

10. Mongolian Shrimp

Mongolian Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon vegetable oil
• 3 green onions, sliced for garnish
• Optional: sesame seeds

Instructions

1. 1. Toss shrimp with 1 tablespoon soy sauce and cornstarch; set aside 10 minutes.
2. 2. Heat oil in a large skillet over medium-high heat; add garlic and ginger; sauté 30 seconds.
3. 3. Add shrimp; cook 2–3 minutes until pink, then transfer to a plate.
4. 4. Whisk remaining soy sauce, hoisin, brown sugar, and water; add to the pan and simmer until sauce thickens.
5. 5. Return shrimp to the pan; toss to coat and heat through. Garnish with green onions and sesame seeds; serve with rice.

11. Shrimp Fajitas

Sheet Pan Shrimp Fajitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Yield: [‘4’, ‘4 people’]

The best Easy Sheet Pan Shrimp Fajitas Recipe! These shrimp fajitas come together in under an hour for a delicious one pan dinner.

Ingredients

• 1 lb ButcherBox Raw Gulf Shrimp (thawed, peeled, deveined, tail off)
• 2 cups thinly sliced bell peppers (2 peppers)
• 2 cups thinly sliced onions (2 onions)
• 2 tablespoons olive oil
• 1/4 cup fresh lime juice
• 1 teaspoon paprika
• 1 teaspoon cumin
• ¼ teaspoon salt
• 1 teaspoon chili powder
• ½ teaspoon dried oregano
• ½ teaspoon black pepper
• soft shell tacos, cilantro, limes, salsa, guacamole

Instructions

1. In a large bowl, mix together olive oil, lime juice and dried spices until combined.
2. Add thawed shrimp and sliced vegetables to the bowl with the marinade. Toss to coat with the marinade.
3. Allow shrimp and vegetables to marinate for 20 minutes.
4. While the shrimp marinate, preheat your oven to 450 and prepare a parchment lined baking sheet.
5. When ready to cook, place the shrimp/veggies on the baking sheet in an evenly spread out layer.
6. Bake at 450 for 12-15 minutes. You can set your oven to broil for the last minute to get a little char on the veggies/shrimp.
7. Serve as is or enjoy with tacos, rice, etc.

12. Coconut Milk Shrimp Curry

Coconut Milk Shrimp Curry Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘3’, ‘3 servings’]

A comforting and bright-colored shrimp curry prepared with coconut milk.

Ingredients

• 1 Medium Onion
• 1 Medium Tomato
• 1 Tablespoon Cilantro Fresh
• 1 Tablespoon Oil (vegetable or coconut oil)
• 1 Tablespoon Ginger + Garlic (*see Notes)
• 12-15 Piece Shrimp (medium, *see Notes)
• 1 Teaspoon Turmeric (aka Curcuma, *see Notes)
• ¼ Teaspoon Salt
• ¼ Teaspoon Black Pepper Ground
• ½ Teaspoon Red Chili Pepper (ground)
• ½ Teaspoon Cinnamon Ground
• 1 Teaspoon Coriander Seeds Ground
• 1 Teaspoon Cumin Seeds Ground
• 1 Cup Broth (veg or seafood stock)
• 1 Cup Coconut Milk
• Juice of 1/2 lime

Instructions

1. Slice the onion, dice the tomato, and chop the fresh cilantro (coriander). Keep aside the cleaned shrimp.
2. Heat up a pan with the oil and sauté the onion first alone over a medium heat setting until it appears soft.
3. Stir in diced tomato and ginger garlic. Combine and stir; cook for a minute or so. Keep on a medium to high heat setting.
4. Reduce the heat to a minimum and make some space at the center of your pan. Stir in shrimp.
5. Add all the seasoning and spices. Salt, black pepper, turmeric, chili pepper, cinnamon, ground coriander seeds, and ground cumin.
6. Increase the heat setting to medium and combine all the ingredients. Stir and cook for a minute.
7. Pour in broth and coconut milk. Mix everything well.
8. Close the curry with a cover and simmer over a slow to medium heat for about 15-20 minutes. Control heat; don’t allow a rolling boil because the coconut milk could curdle.
9. When you are done with the cooking, take your curry from the heat and pour in lime juice, and add the fresh chopped cilantro. Mix it up.
10. Serve it up hot.

13. Keto Honey Garlic Shrimp

Keto Honey Garlic Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘4’]

This 20 minute Keto Honey Garlic Shrimp recipe is super easy to make and with my delicious homemade honey garlic marinade…this recipe will soon be added to your family dinner rotation!

Ingredients

• 1/3 Cup Keto honey substitute
• 1/4 Cup Soy sauce or Tamari (for gluten free)
• 2 Garlic cloves, minced
• 1 teaspoon Ginger paste
• 1 Pound large uncooked shrimp, peeled and deveined (tails left on optional)
• 1 tablespoon avocado oil
• white sesame seeds for garnish

Instructions

1. In a medium size mixing bowl, combine the honey, soy sauce, garlic and ginger. Whisk until all ingredients are combined equally.
2. Add the shrimp to a large mixing bowl. Pour half of the honey garlic marinade over your shrimp, reserving the other half for the sauce later. Stir to coat evenly. Let marinate for 15 minutes.
3. Heat the avocado oil in a large skillet over medium-high heat. Place your shrimp into the skillet in a single layer and discard the marinade you used for the shrimp.
4. Cook your shrimp until one side is pink, about 45 seconds, then flip shrimp over. Pour your remaining marinade that you set aside into skillet. Cook until the shrimp is cooked through, should take about 1-2 minutes.
5. Serve shrimp over cauliflower rice or with favorite side dish. Recipe makes 4 servings.

14. Instant Pot Shrimp Scampi

Instant Pot Shrimp Scampi is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT4M · Cook: PT6M · Total: PT10M · Yield: [‘5’]

A flavorsome buttery, garlicky shrimp scampi dish with a touch of white wine and lemon juice.

Ingredients

• 1 1/2 lb shrimp (peeled)
• 1/4 cup white wine
• 2 tsp salt
• 1/4 tsp pepper (ground)
• 1 tbsp garlic (minced)
• 1/4 cup parsley (chopped)
• 6 tbsp butter (unsalted)
• 2 tsp lemon juice (fresh)

Instructions

1. Place shrimp, garlic, wine, salt and pepper in the Instant Pot and close the lid.
2. Cook on high pressure for 1 minute.
3. When cooking time is complete, do a quick pressure release.
4. Take out the shrimp and press “saute”.
5. Add butter and saute until it melts.
6. Add the shrimp, lemon juice and parsley and stir for 1 minute.
7. Serve and enjoy 🙂

15. Cajun Shrimp Pasta

One-Pot Creamy Cajun Shrimp Pasta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT6M · Cook: PT27M · Total: PT33M · Yield: [‘8’, ‘8 cups’]

This super-easy recipe features tender, succulent shrimp in a flavorful Cajun cream sauce. But unlike many other recipes, it uses the one-pot method to create a restaurant-quality meal quickly, easily, and MUCH more nutritiously!

Ingredients

• 1 teaspoon olive oil
• 1 cup chopped green pepper
• 1 cup chopped yellow onion
• ½ cup thinly sliced celery
• 2 tablespoons minced garlic
• 1 (14.5-ounce) can fat-free, reduced-sodium chicken broth
• 8 ounces linguine or fettuccine ((we use whole wheat or whole grain))
• 1 (14.5-ounce) can fire roasted diced tomatoes, undrained
• 1½ cups nonfat milk
• 2½ teaspoons Cajun seasoning ((we use McCormick; see note))
• 2 bay leaves
• 1½ teaspoons dried thyme leaves
• ½ teaspoon kosher salt
• 1 pound uncooked, peeled and deveined shrimp, ( tails removed if desired (we use 21/25 size; see note))
• ¼ cup grated parmesan cheese
• 2 tablespoons reduced-fat cream cheese ((Neufchâtel cheese))
• optional for garnish: chopped fresh parsley or extra parmesan

Instructions

1. Heat oil over medium heat in a large sauté pan. Add green pepper, onion, celery, and garlic. Cook for about 8 minutes, stirring occasionally, until they begin to soften and the onions are a little translucent but not too browned.
2. Add broth to deglaze the pan, loosening any browned bits. Then add pasta, undrained tomatoes, milk, Cajun seasoning, bay leaves, thyme, and salt. Stir to combine and separate the pasta a little. Cover the pan and increase heat to bring it to a boil (this usually takes 3-4 minutes on my stove).
3. Once it comes up to a boil, reduce the heat to about medium or medium-low, to maintain a lively simmer (not a full, hard, rolling boil). Continue cooking, covered but stirring occasionally and trying to keep the pasta mostly submerged, until the pasta is tender (which generally takes about 10-13 minutes, depending on your brand of pasta).
4. Stir in shrimp and continue cooking, covered, until the shrimp are done (about 3 minutes for the 21/25 size we use). Do not overcook.
5. Add parmesan cheese and cream cheese, stirring to melt the cream cheese and distribute the cheeses evenly.
6. Remove from heat, discard bay leaves, and serve immediately, garnished with parsley and extra parmesan, if desired.

16. 5-Minute Lemon and Garlic Air Fryer Shrimp

5-Minute Lemon and Garlic Air Fryer Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb shrimp
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Zest of 1 lemon
• 2 tablespoons lemon juice
• Salt and pepper to taste
• Optional: chopped parsley
• Optional: lemon wedges for serving

Instructions

1. 1. In a bowl, toss shrimp with olive oil, garlic, lemon zest, lemon juice, salt, and pepper.
2. 2. Preheat the air fryer to 400°F (200°C) and lightly oil the basket.
3. 3. Arrange shrimp in a single layer and air-fry for 4–6 minutes, shaking the basket halfway, until pink and cooked through.
4. 4. Garnish with parsley and serve with additional lemon wedges.

17. Chili Lime Grilled Shrimp

Chili Lime Grilled Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 clove garlic, minced
• Zest and juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish
• 8 wooden skewers (or metal)

Instructions

1. 1. Soak wooden skewers in water for 20–30 minutes.
2. 2. In a bowl, whisk together olive oil, chili powder, cumin, garlic, lime zest, lime juice, salt, and pepper.
3. 3. Thread shrimp onto skewers.
4. 4. Grill over medium-high heat 2–3 minutes per side until just opaque and slightly charred.
5. 5. Garnish with cilantro and serve with lime wedges.

18. Grilled Shrimp Kabobs

Grilled Shrimp Kabobs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: 4

Be the hero of your summer BBQ’s with this Grilled Shrimp Kabobs recipe. It’s only 1 WW Freestyle Point too.

Ingredients

• 1/2 pound colored bell peppers
• 1/2 medium Vidalia onion
• 1 pound cleaned shrimp
• 1 tablespoon olive oil
• Salt
• Pepper

Instructions

1. Cut your bell peppers into chunks.
2. Cut the onion into chunks as well.
3. Skewer the shrimp, peppers, and onion, alternating the ingredients. Make four skewers.
4. Drizzle the olive oil on the skewers, then add a pinch of salt and pepper.
5. Put the skewers on a hot charcoal grill. Keep the top of the grill partway off in order to let a little air in.
6. Grill one side until the shrimp starts to turn pink and the vegetables get a little char on them. Flip them over and grill until the shrimp is completely pink. Keep flipping for another two to three minutes, making sure the shrimp is cooked through.

19. Air Fryer Frozen Coconut Shrimp

Air Fryer Frozen Coconut Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT10M · Total: PT10M · Yield: [’12’, ’12 coconut shrimp’]

These crispy air fryer frozen coconut shrimp take only 10 minutes to make! Straight from the freezer into the air fryer. They come out with a crunchy, golden brown coating and a tender and juicy inside.

Ingredients

• 10 – 14 frozen coconut shrimp
• dipping sauce of choice (optional)

Instructions

1. Preheat the air fryer to 390F for 10 minutes.
2. Once preheated, add the frozen shrimp to the air fryer basket in a single layer, making sure not to overlap the shrimp.
3. Cook for 10 minutes, flipping the shrimp halfway through the cooking time. Keep a close eye on the shrimp in the last couple minutes to make sure they don’t overcook or burn.
4. Remove them from the air fryer and serve with any optional toppings or dipping sauces. Enjoy!

20. Honey Sriracha Shrimp

Honey Sriracha Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

These tender shrimp are topped with a sweet honey and spicy sriracha sauce to make the perfect honey sriracha glaze.

Ingredients

• 2 pounds peeled and deveined shrimp
• 1/3 cup sriracha
• 1/3 cup honey
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 cloves minced garlic
• juice of one lime (optional)

Instructions

1. Add avocado oil or olive oil to a large skillet pan and heat over medium heat
2. Rinse the shrimp under water then pat dry. Add the shrimp to the hot pan and cook for about 5-6 minutes or until they are opaque in color then remove them from the pan and set aside
3. In a small bowl whisk together the sriracha, honey, rice vinegar, soy sauce, and minced garlic then add it to the same pan you cooked the shrimp
4. Bring the sauce to a boil over medium heat, once boiling, turn the heat to medium and let boil for 5-10 minutes, stirring occasionally, or until the sauce has thickened to a glaze
5. Once the sauce has thickened, turn the heat to low and add the shrimp into the pan and coat them with the glaze. Let them cook on low for 5 minutes then remove from the heat at serve with rice or vegetables

21. Mediterranean Style Shrimp

Mediterranean Style Shrimp Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 Servings’]

This Mediterranean style shrimp recipe is bursting with vibrant flavors. Large shrimp marinated with spices, garlic and olive oil, then cooked in a delicious tomato and pepper sauce results in one of the tastiest 20-minute dinners you’ll ever find!

Ingredients

• 2 lbs large shrimp (peeled and deveined)
• 1/2 tsp Kosher salt
• 1/4 tsp black pepper
• 1/2 tsp allspice
• 1 tsp oregano
• 1 lemon (juice of)
• 3 tbsp olive oil
• 1 white onion (sliced)
• 8 mini peppers (sliced)
• 5 cloves garlic (minced)
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/2 tsp nutmeg
• 2 large tomatoes (cut into chunks)
• 1/3 cup water

Instructions

1. Place the shrimp in a bowl. Add in the salt, pepper, allspice, oregano, lemon juice and 1 tablespoon olive oil. Mix and let it sit as you prepare the rest of the ingredients.
2. Heat the remaining 2 tablespoons of olive oil in a cast iron skillet over medium heat. Sauté the onion in the olive oil until it’s lightly golden, 5 to 8 minutes.
3. Add in the sliced pepper and garlic. Add the cumin, coriander and nutmeg. Sauté to soften the peppers, this would take about 5 minutes.
4. Add in the shrimp and the tomatoes followed by the water (you might need less than 1/3 cup water if your tomatoes are juicy). Lower the heat to medium low. Cook until the shrimp is pink and the tomatoes are soft.
5. Serve warm with your favorite side dish.

22. Grilled Rosemary Shrimp

Grilled Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT40M · Cook: PT8M · Total: PT48M · Yield: [‘4’, ‘4 people’]

Grilled shirmp with rosemary is low carb, keto friendly and Whole30 compliant.

Ingredients

• 1 pound shrimp (10-15 per pound. Unpeeled.)
• 1 large lemon (juiced, (about 1/4 cup))
• 1/3 cup olive oil
• 2 Tablespoons finely chopped rosemary
• 3 cloves minced garlic
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper

Instructions

1. Whisk all ingredients together in a bowl.
2. Cover shrimp with marinade, turning to coat. Set aside, about 30 minutes, and up to an hour.
3. Discard marinade. Thread shrimp on bamboo or metal skewers, about 4 shrimp per skewer. Grill or broil shrimp over medium heat, about 2-3 minutes per side, or until just done and pink.

23. Chili Garlic Prawns

Chilli Garlic Prawns is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1M · Cook: PT6M · Total: PT7M · Yield: [’12’, ’12 Prawns’]

These plump, juicy and flavourful Chilli Garlic Prawns are quick and easy to make. They are absolutely delicious and never fail to impress.

Ingredients

• 12 Large Prawns (Deveined)
• Coarse Salt and Pepper
• 70 g Olive Oil
• 2 tbsp Butter
• 6 Garlic Cloves (Sliced finely)
• 2 Red Chillies (Sliced finely (optional))
• 1 tsp Smoked Paprika
• ½ tsp Chilli Flakes
• 1 tsp Dry Parsley
• 1 tbsp Lemon Juice

Instructions

1. Sprinkle Salt and Pepper over Prawns and set aside.
2. Heat Oil and Butter in a large flat pan.
3. Once hot, add Garlic and sliced Red Chillies if you are using them.
4. Add the Prawns and cook for 2 – 3 minutes MAX per side. Thos depends on the size and thickness of the prawns.
5. Add Smoked Paprika, Chilli Flakes and Parsley.
6. Squeeze over some Lemon Juice and serve.

24. General Tso’s Shrimp

General Tso’s Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1/4 cup cornstarch
• 2 tablespoons neutral oil
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 1 tablespoon sugar
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1/2 teaspoon chili paste or sambal (optional)
• 1 cup broccoli florets (optional)
• Cooked rice for serving

Instructions

1. 1. Toss shrimp with cornstarch until evenly coated; shake off excess.
2. 2. Heat oil in a large skillet or wok over medium-high heat; fry shrimp 2–3 minutes until crisp; remove to a plate.
3. 3. In the same pan, whisk together soy sauce, rice vinegar, hoisin sauce, sugar, ginger, garlic, and chili paste; simmer 1–2 minutes to thicken slightly.
4. 4. Return shrimp to the pan and toss to coat with the sauce; cook 1–2 minutes until heated through.
5. 5. Serve with broccoli and steamed rice.

25. Garlic Chili Shrimp

Garlic Chili Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘6’]

Asian style stir fried garlic chili shrimp or prawns is juicy, spicy and sweet. Often in Asian cuisine, shrimp or prawns are cooked as a whole that have head and shell on. Not only is it convenient to cook, but also it retains shrimp juicy and gives more flavor to the food.

Ingredients

• 5 cloves Garlic
• 1 pound Raw whole shrimp
• 1 tablespoon Chili garlic sauce (Lee Kum Kee)
• 1/2 tablespoon Soy sauce
• 1 tablespoon Water
• 1/2 tablespoon Brown sugar
• 1/2 tablespoon Vegetable oil
• 3 sticks Green onion

Instructions

1. Mince 5 cloves of garlic.
2. Cut 3 sticks of green onion.
3. Pour ½ tablespoon of vegetable oil into a non-stick pan and turn on medium to high fire. Then, add minced garlic and stir fry for a minute.
4. Next, add the washed whole raw shrimp and stir fry a little bit.
5. After that, add 1 tablespoon of chili garlic sauce, ½ tablespoon of soy sauce, ½ tablespoon of brown sugar and 1 tablespoon of water and stir fry a few minutes.
6. Until the shrimp cooks. It turns orange red. (Around 3-5 minutes and don’t over cook them because the texture of shrimp will change.)
7. When the shrimp is cooked, add the chopped green onion, mix it and ready to serve.

26. Shrimp Ceviche Lettuce Wraps

Shrimp Ceviche Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT30M · Yield: [‘4’]

These Shrimp Ceviche Lettuce Wraps are everything you love about Peruvian ceviche, healthy, no cooking required, and gluten-free. They make for a perfect appetizer or light, easy meal!

Ingredients

• 1 pound high-quality raw shrimp (peeled, deveined, tail removed, cut into small pieces)
• 1 cup lime juice
• 1 cup English cucumber (chopped )
• 1 cup roma tomato (seeded and chopped )
• 1/2 cup fresh cilantro (chopped )
• 1/2 cup red onion (diced )
• 1 tablespoon jalapeno pepper (diced )
• 1 head of butter lettuce (washed and full leaves pulled off)
• 1 avocado (sliced or diced )
• 1/4 – 1/2 teaspoon salt (to taste )

Instructions

1. Chop shrimp into even-sized small pieces and add them to a large mixing bowl. Add the lime juice, ensure all shrimp are covered and then cover the bowl with plastic wrap and set it aside in the fridge and let sit for at least 15 minutes.
2. Meanwhile, chop the cucumber, tomatoes, onions, cilantro, and jalapeno. Trim and wash the lettuce and set aside.
3. After 15 minutes, check the shrimp. Ensure that the shrimp is “cooked” and that it is no longer gray and is instead pink and transluscent.
4. If shrimp is cooked, add veggies and mix well. Season with salt and then add diced avocado and mix.
5. Serve in lettuce wraps and enjoy!

27. Shrimp Avocado Salad

Blackened Shrimp Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘2’]

Blackened Shrimp Salad loaded with tons of flavor! Piled high with salsa, corn, black beans and spicy blackened shrimp. A healthy and flavorful summer meal!

Ingredients

• 1 tablespoon extra virgin olive oil
• 12 large shrimp (deveined, tails removed)
• 1-2 teaspoons blackening seasoning (depending on how spicy you like it)
• 4 cups spring mix (or your favorite lettuce)
• 1/2 cup black beans (drained and rinsed)
• 1/2 cup grilled corn
• 1/2 cup pico de gallo
• 1 large avocado, sliced
• Honey Jalapeno Dressing, for serving

Instructions

1. Add olive oil to a large skillet and heat. Sprinkle shrimp with blackening seasoning. Saute until fully cooked, 3-4 minutes or until opaque.
2. To assemble the salad fill two bowls with mixed greens. Top with cooked shrimp, black beans, pico de gallo, corn and avocado.
3. Serve immediately with a drizzle of sour cream, ranch or my Creamy Cilantro Lime Dressing.

28. Low Carb Curried Riced Cauliflower with Shrimp

Curried Riced Cauliflower with Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’]

This curried riced cauliflower with shrimp is a quick, flavorful, low-carb dinner that’s keto-friendly and ready in just 20 minutes. Made in one pan with simple ingredients.

Ingredients

• 1 bag riced cauliflower (fresh or frozen)
• 1 onion (chopped)
• 1/2 red bell pepper (chopped)
• 2 cloves garlic (minced)
• 1 lb shrimp (peeled and deveined)
• 2 tablespoons parsley (chopped)
• 3/4 cup low sodium chicken stock
• 2 teaspoons curry powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Juice of 1/2 lime
• 2 teaspoons olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and red pepper. Season with salt and pepper and cook for 3–4 minutes until softened.
3. Add garlic and cook for 1 minute.
4. Stir in the riced cauliflower and mix well.
5. Add curry powder, cumin, and smoked paprika. Stir to combine.
6. Pour in the chicken stock and reduce heat to medium-low.
7. Season shrimp with salt and pepper and nestle into the cauliflower mixture.
8. Cover and cook for 2–3 minutes, or until shrimp are cooked through.
9. Uncover, add parsley and lime juice, and stir gently.
10. Adjust seasoning and serve immediately.

29. Smoked Shrimp

Smoked Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘2’]

Smoked Shrimp are easy to make, absolutely delicious, & versatile. Over pasta, in a taco, or off the skewer, they are the best shrimp ever.

Ingredients

• .5 lb shrimp (12 jumbo shrimp)
• 1 tsp smoked paprika
• 1 tsp olive oil
• 1/2 tsp salt

Instructions

1. Peel and devein the shrimp. Pat dry with a paper towel.
2. Place the shrimp in a large bowl and drizzle with olive oil. Then add the salt and smoked paprika. Mix until all shrimp are thoroughly coated.
3. Put shrimp onto skewers.
4. Place shrimp skewers into a preheated smoker. Smoke the shrimp at 200°F for about 60 minutes. The shrimp are done when the flesh is no longer translucent.
5. Remove shrimp from the smoker and serve.

30. Shrimp Louie Salad

Shrimp Louie Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘1’, ‘1 serving’]

Shrimp Louie salad and dressing are a great way to pep up your daily lunch. Filling and satisfying, this fresh Louie salad will give you the energy you need to tackle the rest of the day.

Ingredients

• 1 Hard-Cooked Egg
• 5 Medium Shrimp
• 1 Bunch Lettuce Leaves (such as romaine, iceberg, lettuce)
• 1 Tomato
• 1 Tablespoon Mayonnaise
• 1 Tablespoon Ketchup
• 1/2 Tablespoon Worcestershire Sauce
• 1/2 Teaspoon Onion Powder
• 1/4 Teaspoon Salt
• 1/2 Teaspoon Black Pepper Ground
• Chili Sauce (I use Tabasco, a few drops)
• Parsley Fresh (chopped fresh )
• Lemon juice

Instructions

1. For the salad, boil an egg hard and quarter once boiled. Boil or poach the shrimp in some water until cooked. Keep aside.
2. Wash the green salad ingredients, tomato, and parsley. Break the green salad into bite-sized pieces. Quarter your tomato and chop your parsley. Keep the parsley aside for the garnish.
3. Place the lettuce and tomato in a salad bowl with the boiled egg and shrimp. Arrange them nicely or mix them up to your liking.
4. Combine all the dressing ingredients in a bowl or a dressing shaker.
5. Pour the salad dressing over the ingredients just before you intend to eat the salad and garnish with the freshly chopped parsley and some lemon juice.

31. Bacon Wrapped Shrimp

Air Fryer Bacon Wrapped Shrimp is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘8’]

Bacon Wrapped Shrimp is an easy appetizer that perfect for any occasion.

Ingredients

• 1 pound (453g) 10-12 extra large raw shrimp (thawed and peeled)
• 1 tablespoon avocado oil
• 1 teaspoon Old Bay seasoning
• 8 slices center cut bacon

Instructions

1. Preheat air fryer to 390 degrees F / 200 degrees C.
2. Gently toss shrimp in a small bowl with the avocado oil and Old Bay seasoning
3. Cut the bacon slices in half lengthwise, and wrap one half of the bacon around each of the shrimp. Secure with toothpick
4. Place the shrimp in the air fryer basket and air fry for 10 minutes, turning over halfway through cook time, until the bacon is crispy and the shrimp is cooked all the way through.
5. Remove from the air fryer and serve immediately.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.