21 Delicious Healthy Shrimp Recipes Nutritious

Unlock the secret to quick, nutritious meals with our roundup of 21 delicious healthy shrimp recipes! Perfect for busy weeknights or leisurely weekend dinners, these dishes promise to delight your taste buds while keeping things light and wholesome. Whether you’re craving something zesty, creamy, or packed with veggies, we’ve got you covered. Dive in and discover your next favorite shrimp dish that’s as good for you as it is tasty!

Garlic Butter Shrimp with Zucchini Noodles

Cooking a delicious and healthy meal doesn’t have to be complicated, and this Garlic Butter Shrimp with Zucchini Noodles recipe is proof of that. Perfect for a quick weeknight dinner, it’s packed with flavor and ready in no time.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to keep the tails on for presentation)
• 2 medium zucchinis, spiralized into noodles (a mandoline makes this step a breeze)
• 3 tbsp unsalted butter (for that rich, creamy texture)
• 4 cloves garlic, minced (fresh is always best for maximum flavor)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1/2 tsp red pepper flakes (adjust to your spice preference)
• Salt and freshly ground black pepper (to season perfectly)
• 1/4 cup grated Parmesan cheese (for a salty, umami finish)
• 2 tbsp fresh parsley, chopped (adds a bright, fresh contrast)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the shrimp to the skillet in a single layer, seasoning with salt and pepper. Cook for 2 minutes per side, or until pink and opaque. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Remove shrimp from the skillet and set aside on a plate.
4. In the same skillet, melt butter over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant. Tip: Keep the heat medium to prevent the garlic from burning.
5. Add zucchini noodles to the skillet, tossing to coat in the garlic butter. Cook for 2-3 minutes, just until tender but still crisp. Tip: Overcooking the zucchini will make it soggy.
6. Return the shrimp to the skillet, tossing everything together to combine and heat through for about 1 minute.
7. Sprinkle with grated Parmesan and chopped parsley before serving.

Here’s how it turns out: the zucchini noodles are perfectly al dente, soaking up the rich garlic butter sauce, while the shrimp are juicy and flavorful. Serve it straight from the skillet for a rustic, family-style meal that’s sure to impress.

Spicy Grilled Shrimp Skewers

Preparing Spicy Grilled Shrimp Skewers is a fantastic way to bring a little heat and a lot of flavor to your summer grilling repertoire. Perfect for beginners, this recipe walks you through each step to ensure your shrimp are perfectly cooked and bursting with flavor.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to leave the tails on for a prettier presentation)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (fresh is best here for that punchy flavor)
• 1 tsp smoked paprika (adds a lovely depth)
• 1/2 tsp cayenne pepper (adjust based on your heat preference)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• Wooden skewers, soaked in water for 30 minutes (to prevent burning)

Instructions

1. In a large bowl, combine the olive oil, minced garlic, smoked paprika, cayenne pepper, salt, and black pepper. Mix well to create a marinade.
2. Add the shrimp to the bowl and toss gently to coat each piece evenly with the marinade. Let sit for 15 minutes at room temperature to absorb the flavors.
3. While the shrimp marinates, preheat your grill to medium-high heat (about 375°F to 400°F). This ensures a nice sear without overcooking.
4. Thread the marinated shrimp onto the soaked skewers, about 4-5 shrimp per skewer, leaving a little space between each for even cooking.
5. Place the skewers on the preheated grill. Cook for 2-3 minutes on each side, or until the shrimp turn pink and opaque. Avoid overcooking to keep them juicy.
6. Remove the skewers from the grill and let them rest for a minute before serving. This allows the juices to redistribute.

Finally, these Spicy Grilled Shrimp Skewers offer a delightful combination of smoky, spicy, and slightly sweet flavors, with a texture that’s perfectly tender. Serve them over a bed of cilantro lime rice or alongside a crisp, refreshing salad for a complete meal that’s sure to impress.

Shrimp and Avocado Salad

Delightfully simple yet bursting with flavor, this Shrimp and Avocado Salad is a perfect blend of creamy and crisp textures. Designed for those who appreciate a quick, nutritious meal, it’s a dish that promises satisfaction with every bite.

Ingredients

• 1 lb medium shrimp, peeled and deveined (I find fresh shrimp makes all the difference, but frozen works in a pinch)
• 2 ripe avocados, diced (look for avocados that yield slightly to pressure for perfect ripeness)
• 1/4 cup red onion, finely chopped (soaking in cold water for 10 minutes tames the sharpness)
• 1/4 cup cilantro, chopped (if you’re not a fan, parsley is a great substitute)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp lime juice (freshly squeezed elevates the dish)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground adds a nice kick)

Instructions

1. In a medium bowl, toss the shrimp with 1 tbsp of olive oil, salt, and pepper until evenly coated.
2. Heat a large skillet over medium-high heat (about 375°F) and cook the shrimp for 2-3 minutes per side, until they turn pink and opaque. Tip: Avoid overcrowding the skillet to ensure each shrimp gets a nice sear.
3. Transfer the cooked shrimp to a plate and let them cool to room temperature, about 5 minutes.
4. In a large mixing bowl, combine the diced avocados, red onion, and cilantro. Gently fold in the cooled shrimp. Tip: Adding the shrimp while warm can cause the avocados to become mushy.
5. Drizzle the remaining 1 tbsp of olive oil and lime juice over the salad. Toss gently to combine. Tip: Use a rubber spatula to mix the salad without breaking the avocado pieces.

Offering a delightful contrast between the creamy avocados and the succulent shrimp, this salad is a testament to the beauty of simple ingredients. Serve it atop a bed of mixed greens for an extra crunch or with warm tortillas for a more substantial meal.

Lemon Garlic Shrimp with Quinoa

Sometimes, the simplest dishes bring the most joy, and this Lemon Garlic Shrimp with Quinoa is no exception. Perfect for a quick weeknight dinner or a healthy meal prep option, it’s a dish that combines vibrant flavors with nutritious ingredients.

Ingredients

• 1 cup quinoa (I love the nutty flavor of tri-color quinoa, but any variety works)
• 2 cups water (for cooking the quinoa)
• 1 lb large shrimp, peeled and deveined (fresh or thawed if frozen)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 cloves garlic, minced (fresh is best for that punchy flavor)
• 1 lemon, zested and juiced (about 2 tbsp juice)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground adds a nice kick)
• 2 tbsp fresh parsley, chopped (for that fresh, herby finish)

Instructions

1. Rinse the quinoa under cold water in a fine-mesh strainer for about 1 minute to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes, or until the water is absorbed and the quinoa is fluffy. Tip: Let it sit covered for 5 minutes off the heat for perfect texture.
3. While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant—be careful not to burn it.
4. Increase the heat to medium-high and add the shrimp to the skillet. Cook for 2-3 minutes per side, until the shrimp are pink and opaque. Tip: Don’t overcrowd the pan to ensure each shrimp gets a nice sear.
5. Remove the skillet from heat and stir in the lemon zest, lemon juice, salt, and pepper. Toss everything together until the shrimp are evenly coated.
6. Fluff the cooked quinoa with a fork and divide it among plates. Top with the lemon garlic shrimp and sprinkle with fresh parsley. Tip: A drizzle of olive oil before serving adds a lovely richness.

Amazingly, this dish comes together in under 30 minutes, offering a delightful contrast between the fluffy quinoa and the succulent, zesty shrimp. For an extra touch of elegance, serve it with a side of steamed asparagus or a crisp white wine.

Healthy Shrimp Stir Fry with Vegetables

Let’s dive into making a vibrant and nutritious Healthy Shrimp Stir Fry with Vegetables, perfect for a quick weeknight dinner that doesn’t skimp on flavor or health benefits.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to pat them dry for better searing)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 red bell pepper, sliced (adds a sweet crunch)
• 1 cup broccoli florets (fresh is best for that crisp texture)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tbsp soy sauce (low sodium to keep it healthy)
• 1 tsp ginger, grated (for that warm, spicy kick)
• 1/2 tsp red pepper flakes (adjust to your heat preference)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the shrimp in a single layer, seasoning lightly with salt. Cook for 2 minutes per side until pink and opaque. Tip: Don’t overcrowd the pan to ensure each shrimp gets a nice sear.
3. Remove shrimp and set aside. In the same pan, add the remaining 1 tbsp olive oil.
4. Add bell pepper and broccoli, stirring frequently for 3 minutes until vegetables are crisp-tender. Tip: A splash of water can help steam the veggies if they’re sticking.
5. Stir in garlic, ginger, and red pepper flakes, cooking for 30 seconds until fragrant.
6. Return the shrimp to the pan, add soy sauce, and toss everything together for 1 minute to combine. Tip: A squeeze of lime at the end brightens all the flavors.

The shrimp should be juicy and perfectly cooked, with the vegetables retaining a slight crunch. Serve over a bed of quinoa or brown rice for a wholesome meal that’s as pleasing to the eye as it is to the palate.

Shrimp and Broccoli Stir-Fry

Now, let’s dive into making a Shrimp and Broccoli Stir-Fry that’s both vibrant and packed with flavor. This dish is perfect for a quick weeknight dinner, combining succulent shrimp with crisp broccoli in a savory sauce.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to keep the tails on for presentation)
• 2 cups broccoli florets (fresh is best for that crunch)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp soy sauce (low sodium to control the saltiness)
• 1 tsp sesame oil (for that nutty aroma)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the minced garlic and red pepper flakes to the skillet, sautéing for 30 seconds until fragrant but not browned.
3. Increase the heat to high and add the shrimp, spreading them out in a single layer. Cook for 2 minutes per side until they turn pink and opaque.
4. Remove the shrimp from the skillet and set aside on a plate, covering loosely with foil to keep warm.
5. In the same skillet, add the broccoli florets. Stir-fry for 3 minutes until bright green and slightly tender but still crisp.
6. Return the shrimp to the skillet, adding the soy sauce and sesame oil. Toss everything together for 1 minute to combine and heat through.
7. Tip: Don’t overcrowd the skillet to ensure everything cooks evenly. Tip: Keep the heat high to get a nice sear on the shrimp. Tip: Taste the sauce before adding the shrimp back to adjust the seasoning if needed.

Kindly savor the contrast between the tender shrimp and the crisp broccoli, all coated in a lightly spicy and nutty sauce. Serve it over a bed of steamed rice or noodles for a complete meal that’s as pleasing to the eye as it is to the palate.

Coconut Shrimp with Mango Salsa

Kickstart your culinary adventure with this delightful Coconut Shrimp paired with a vibrant Mango Salsa, a dish that promises a tropical escape with every bite. Perfect for beginners, this recipe breaks down each step to ensure success.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to keep the tails on for presentation)
• 1 cup all-purpose flour (for that perfect crispy coating)
• 2 eggs, beaten (room temperature eggs blend more smoothly)
• 1 cup panko breadcrumbs (for extra crunch)
• 1 cup shredded coconut (sweetened or unsweetened, depending on your preference)
• 1 ripe mango, diced (the sweeter, the better for the salsa)
• 1/4 cup red onion, finely chopped (adds a nice bite to the salsa)
• 1 jalapeño, seeded and minced (adjust according to your heat preference)
• 2 tbsp fresh cilantro, chopped (my go-to herb for freshness)
• 1 lime, juiced (about 2 tbsp, for that zesty kick)
• Salt to taste (I always start with 1/2 tsp and adjust from there)
• Vegetable oil for frying (enough to fill your skillet 1/2 inch deep)

Instructions

1. Pat the shrimp dry with paper towels to ensure the coating sticks better.
2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mix of panko and shredded coconut.
3. Dredge each shrimp in flour, shaking off excess, then dip in egg, and finally coat with the panko-coconut mixture, pressing gently to adhere.
4. Heat oil in a large skillet over medium heat until it reaches 350°F. Use a thermometer for accuracy.
5. Fry the shrimp in batches for 2-3 minutes per side until golden brown and crispy. Avoid overcrowding the skillet.
6. Transfer to a paper towel-lined plate to drain excess oil.
7. For the mango salsa, combine diced mango, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Mix well and let sit for 10 minutes to meld flavors.
8. Serve the coconut shrimp hot with the mango salsa on the side.

Bursting with textures and flavors, the crispy coconut shrimp paired with the sweet and spicy mango salsa is a match made in heaven. Try serving it on a bed of greens for a light meal or as an appetizer at your next gathering.

Shrimp Tacos with Cabbage Slaw

Let’s dive into making these vibrant Shrimp Tacos with Cabbage Slaw, a dish that’s as fun to prepare as it is to eat. Perfect for a quick weeknight dinner or a lively weekend gathering, this recipe balances simplicity with bold flavors.

Ingredients

• 1 lb medium shrimp, peeled and deveined (I find wild-caught shrimp have the best flavor)
• 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 tsp chili powder (for that gentle kick)
• 1/2 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp cumin (adds a warm, earthy depth)
• 1/4 tsp salt (to bring all the flavors together)
• 2 cups shredded cabbage (for a crunchy, fresh slaw)
• 1/4 cup mayonnaise (I prefer full-fat for creaminess)
• 1 tbsp lime juice (freshly squeezed, please)
• 8 small corn tortillas (warmed up, they’re just more pliable and tasty)
• 1/4 cup chopped cilantro (for a bright, herby finish)

Instructions

1. In a bowl, toss the shrimp with olive oil, chili powder, garlic powder, cumin, and salt until evenly coated. Tip: Let the shrimp marinate for 10 minutes for deeper flavor.
2. Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side, until pink and opaque. Tip: Don’t overcrowd the skillet to ensure each shrimp gets a nice sear.
3. In another bowl, mix the shredded cabbage, mayonnaise, and lime juice to create the slaw. Tip: Let the slaw sit for 5 minutes to slightly soften the cabbage.
4. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
5. Assemble the tacos by placing a few shrimp on each tortilla, topping with the cabbage slaw, and garnishing with chopped cilantro.

Zesty and satisfying, these shrimp tacos offer a delightful contrast between the warm, spicy shrimp and the cool, crunchy slaw. Serve them with extra lime wedges on the side for an added zing that elevates the dish.

Baked Shrimp with Tomatoes and Feta

Here’s a dish that combines the succulence of shrimp with the tangy sweetness of tomatoes and the creamy saltiness of feta, all baked to perfection. It’s a simple yet flavorful recipe that’s perfect for a weeknight dinner or a special occasion.

Ingredients

• 1 pound large shrimp, peeled and deveined (I like to leave the tails on for presentation)
• 2 cups cherry tomatoes, halved (they burst beautifully in the oven)
• 1/2 cup crumbled feta cheese (go for the block and crumble it yourself for better texture)
• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 3 garlic cloves, minced (fresh is best here)
• 1 teaspoon dried oregano (or fresh if you have it)
• 1/4 teaspoon red pepper flakes (adjust to your heat preference)
• Salt and freshly ground black pepper (to season the dish perfectly)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough to roast the tomatoes and cook the shrimp quickly.
2. In a large baking dish, toss the cherry tomatoes with 1 tablespoon of olive oil, half the minced garlic, oregano, red pepper flakes, salt, and pepper. Spread them out in an even layer.
3. Roast the tomatoes in the preheated oven for 10 minutes, or until they start to soften and release their juices. Tip: This step concentrates the tomatoes’ flavor, so don’t skip it.
4. Remove the baking dish from the oven and add the shrimp on top of the tomatoes. Drizzle with the remaining olive oil and garlic, then sprinkle with feta cheese. Tip: Arrange the shrimp in a single layer for even cooking.
5. Return the dish to the oven and bake for another 8-10 minutes, or until the shrimp are pink and opaque. Tip: Overcooking shrimp makes them rubbery, so keep an eye on them.
6. Let the dish sit for a couple of minutes after baking to allow the flavors to meld together.

Great served over a bed of fluffy couscous or with crusty bread to soak up the delicious juices. The combination of juicy tomatoes, tender shrimp, and melted feta creates a dish that’s bursting with Mediterranean flavors.

Shrimp and Spinach Salad with Lemon Dressing

Preparing a refreshing Shrimp and Spinach Salad with Lemon Dressing is simpler than you might think, and it’s perfect for those warm days when you crave something light yet satisfying. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 lb fresh shrimp, peeled and deveined (I find medium-sized shrimp work best for salads)
• 4 cups fresh spinach leaves (baby spinach is tender and sweet, perfect for this dish)
• 1/4 cup extra virgin olive oil (my go-to for dressings because of its fruity notes)
• 2 tbsp fresh lemon juice (about 1 large lemon, and yes, fresh makes a difference)
• 1 tsp honey (just a touch to balance the acidity)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground adds a nice kick)
• 1 clove garlic, minced (for a bit of warmth and depth)

Instructions

1. In a large bowl, whisk together the extra virgin olive oil, fresh lemon juice, honey, minced garlic, salt, and black pepper until well combined. This is your dressing, so make sure it’s emulsified.
2. Heat a non-stick skillet over medium-high heat. Add the shrimp in a single layer, cooking for about 2 minutes per side until they turn pink and opaque. Tip: Don’t overcrowd the shrimp to ensure even cooking.
3. Remove the shrimp from the heat and let them cool for a couple of minutes. Then, add them to the bowl with the dressing, tossing gently to coat.
4. Add the fresh spinach leaves to the bowl with the shrimp and dressing. Using salad tongs or your hands, toss everything together until the spinach is lightly coated with the dressing. Tip: Tossing with your hands can prevent the delicate spinach leaves from bruising.
5. Let the salad sit for about 5 minutes before serving to allow the flavors to meld together. Tip: This resting time makes a big difference in flavor absorption.

Combining the succulent shrimp with the crisp spinach and zesty lemon dressing creates a dish that’s both vibrant and comforting. Serve it in a large, shallow bowl to showcase the beautiful colors, or pack it for a picnic—it’s versatile and always a hit.

Healthy Shrimp Scampi

Sometimes, all you need is a dish that’s both indulgent and wholesome to brighten your day. Healthy Shrimp Scampi is that perfect blend of succulent shrimp, garlicky goodness, and a light, buttery sauce that doesn’t weigh you down.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to leave the tails on for a prettier presentation)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 cloves garlic, minced (fresh is best here for that punchy flavor)
• 1/2 cup dry white wine (a crisp Sauvignon Blanc works wonders)
• 1/4 cup fresh lemon juice (about 2 lemons, and zest them too for extra brightness)
• 2 tbsp unsalted butter (cold, to thicken the sauce just right)
• 1/4 tsp red pepper flakes (adjust to your heat preference)
• Salt, to properly season every layer
• 1/4 cup chopped fresh parsley (for that final pop of color and freshness)
• 8 oz whole wheat spaghetti (or your favorite pasta, cooked al dente)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the shrimp in a single layer, seasoning with a pinch of salt, and cook until just pink, about 2 minutes per side. Remove and set aside.
3. In the same skillet, add the minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds—be careful not to burn the garlic.
4. Pour in the white wine and lemon juice, scraping up any browned bits for extra flavor, and let it simmer until reduced by half, about 3 minutes.
5. Reduce the heat to low and whisk in the cold butter, one tablespoon at a time, until the sauce is slightly thickened.
6. Return the shrimp to the skillet, tossing to coat in the sauce, and cook for an additional minute to warm through.
7. Stir in the chopped parsley and lemon zest, then toss with the cooked pasta until everything is well combined.

Finally, this Healthy Shrimp Scampi offers a delightful contrast of textures—tender shrimp, al dente pasta, and a sauce that’s rich yet light. Serve it with a sprinkle of extra parsley and a wedge of lemon on the side for those who love an extra zing.

Shrimp and Cauliflower Rice Stir-Fry

For those evenings when you’re craving something light yet satisfying, this Shrimp and Cauliflower Rice Stir-Fry is a game-changer. It’s a perfect blend of simplicity and flavor, designed to guide even the most novice cooks through a delicious meal.

Ingredients

• 1 lb large shrimp, peeled and deveined (I always look for sustainably sourced shrimp)
• 4 cups cauliflower rice (freshly riced cauliflower makes all the difference)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (freshly minced garlic elevates the dish)
• 1 tbsp soy sauce (I opt for low-sodium to control the saltiness)
• 1 tsp ginger, grated (a little goes a long way in adding warmth)
• 1/2 cup green onions, sliced (for a crisp, fresh finish)
• 1/2 tsp red pepper flakes (adjust according to your heat preference)

Instructions

1. Heat 1 tbsp of extra virgin olive oil in a large skillet over medium-high heat (about 350°F).
2. Add the shrimp to the skillet, cooking for 2 minutes on each side until they turn pink and opaque. Tip: Avoid overcrowding the skillet to ensure each shrimp cooks evenly.
3. Remove the shrimp from the skillet and set aside on a plate.
4. In the same skillet, add the remaining 1 tbsp of olive oil and sauté the minced garlic and grated ginger for 30 seconds until fragrant. Tip: Keep the heat medium to prevent burning the garlic.
5. Add the cauliflower rice to the skillet, stirring frequently for 5 minutes until it begins to soften.
6. Return the shrimp to the skillet, mixing well with the cauliflower rice.
7. Drizzle the soy sauce over the mixture and sprinkle with red pepper flakes, stirring to combine everything evenly. Tip: Taste and adjust the seasoning before adding more soy sauce or pepper flakes.
8. Cook for an additional 2 minutes, then remove from heat and garnish with sliced green onions.

Light and flavorful, this stir-fry offers a delightful crunch from the cauliflower rice and a succulent bite from the shrimp. Serve it in a bowl with a sprinkle of extra green onions on top for a pop of color and freshness.

Grilled Shrimp with Asparagus

Let’s dive into making a simple yet elegant dish that’s perfect for any season. Grilled shrimp with asparagus combines the sweetness of seafood with the earthy tones of fresh vegetables, creating a balanced and flavorful meal.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to leave the tails on for presentation)
• 1 bunch asparagus, trimmed (look for spears that are bright green and firm)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp lemon juice (freshly squeezed makes all the difference)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground for maximum flavor)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean to prevent sticking.
2. In a large bowl, combine the shrimp, asparagus, olive oil, lemon juice, garlic, salt, and pepper. Toss gently to coat everything evenly.
3. Place the asparagus on the grill first, as they take longer to cook. Grill for about 5 minutes, turning occasionally, until they’re tender and have nice char marks.
4. Add the shrimp to the grill, arranging them in a single layer. Grill for 2-3 minutes per side, until they turn pink and opaque.
5. Remove everything from the grill and let it rest for a couple of minutes. This allows the juices to redistribute, making the shrimp even more succulent.

Vibrant and full of flavor, this dish offers a delightful contrast between the juicy shrimp and the crisp asparagus. Serve it over a bed of quinoa or with a side of garlic bread to soak up the delicious juices.

Shrimp and Quinoa Stuffed Peppers

Here’s a dish that combines the lightness of quinoa with the succulent taste of shrimp, all nestled inside a vibrant bell pepper. It’s a perfect meal for those looking to enjoy a healthy, flavorful dinner without spending hours in the kitchen.

Ingredients

• 4 large bell peppers (I love using a mix of colors for a visually appealing dish)
• 1 cup quinoa (rinsed well to remove any bitterness)
• 1 lb shrimp, peeled and deveined (medium size works best for easy stuffing)
• 2 tbsp extra virgin olive oil (my go-to for its fruity flavor)
• 1 small onion, finely diced (yellow or white, whatever you have on hand)
• 2 cloves garlic, minced (fresh is always better for that punch of flavor)
• 1 tsp cumin (toasted and ground if you have the time)
• 1/2 tsp smoked paprika (adds a lovely depth)
• 1 cup vegetable broth (low sodium to control the saltiness)
• Salt and pepper (to season, but remember the broth adds salt too)
• 1/2 cup feta cheese, crumbled (for a creamy, tangy finish)
• Fresh parsley, chopped (for a fresh pop of color and flavor)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the peppers.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them in a baking dish.
3. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
4. Add the quinoa, cumin, and smoked paprika to the pan, stirring to coat the quinoa in the spices and oil, about 1 minute.
5. Pour in the vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed.
6. While the quinoa cooks, heat the remaining 1 tbsp olive oil in a skillet over medium-high heat. Add the shrimp, seasoning with salt and pepper, and cook until pink and opaque, about 2 minutes per side. Remove from heat and chop into bite-sized pieces.
7. Fluff the cooked quinoa with a fork and stir in the chopped shrimp and half of the feta cheese.
8. Spoon the quinoa and shrimp mixture into the prepared bell peppers, packing lightly. Top with the remaining feta cheese.
9. Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the filling is heated through.
10. Garnish with chopped parsley before serving.

Ready to serve, these stuffed peppers offer a delightful contrast between the tender pepper and the hearty, flavorful filling. The smokiness from the paprika and the freshness of the parsley elevate the dish, making it a standout meal. For an extra touch, serve with a side of avocado slices or a light salad to complement the flavors.

Healthy Shrimp and Grits

Zesty and satisfying, this Healthy Shrimp and Grits recipe is a Southern classic with a nutritious twist. Perfect for a cozy breakfast or a hearty dinner, it’s a dish that brings comfort without the guilt.

Ingredients

• 1 cup stone-ground grits (for the best texture, don’t skip the stone-ground variety)
• 4 cups water (I like to use filtered water for a cleaner taste)
• 1/2 tsp salt (sea salt is my preference for its mineral content)
• 1 tbsp extra virgin olive oil (my go-to for its heart-healthy fats)
• 1 lb shrimp, peeled and deveined (wild-caught shrimp have the best flavor)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1/2 tsp smoked paprika (adds a lovely depth of flavor)
• 1/4 tsp cayenne pepper (just enough for a gentle kick)
• 1 cup spinach, chopped (for a pop of color and nutrients)
• 1/4 cup grated Parmesan cheese (adds a nice salty finish)

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Slowly whisk in 1 cup of stone-ground grits and 1/2 tsp salt, reducing the heat to low to maintain a gentle simmer.
3. Cover and cook for 20-25 minutes, stirring occasionally, until the grits are creamy and tender. Tip: If the grits thicken too much, add a splash of water to loosen.
4. While the grits cook, heat 1 tbsp extra virgin olive oil in a large skillet over medium heat.
5. Add 1 lb shrimp, 2 cloves minced garlic, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper to the skillet. Cook for 2-3 minutes per side until the shrimp are pink and opaque. Tip: Don’t overcrowd the skillet to ensure even cooking.
6. Stir in 1 cup chopped spinach and cook for another minute until wilted.
7. Remove the skillet from heat and set aside.
8. Once the grits are done, stir in 1/4 cup grated Parmesan cheese until melted and well combined.
9. Divide the grits among bowls and top with the shrimp and spinach mixture.

This dish offers a delightful contrast of creamy grits and succulent shrimp, with a hint of spice and freshness from the spinach. Try serving it with a wedge of lemon for an extra zing, or alongside a crisp green salad for a complete meal.

Shrimp and Mushroom Stir-Fry

Every home cook needs a reliable stir-fry recipe in their arsenal, and this Shrimp and Mushroom Stir-Fry is a perfect candidate. It’s quick, flavorful, and packed with textures that make each bite interesting.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to pat them dry for better searing)
• 2 cups sliced cremini mushrooms (their earthy flavor is unbeatable here)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp soy sauce (low sodium to control the saltiness)
• 1 tsp red pepper flakes (adjust based on your heat preference)
• 1/2 cup green onions, sliced (for a pop of color and freshness)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the shrimp in a single layer, cooking for 2 minutes per side until pink and slightly curled. Remove and set aside.
3. In the same skillet, add the mushrooms, stirring occasionally until they release their moisture and brown, about 5 minutes.
4. Stir in the garlic and red pepper flakes, cooking for 30 seconds until fragrant.
5. Return the shrimp to the skillet, add the soy sauce, and toss everything together for 1 minute to combine.
6. Garnish with green onions before serving.

Best enjoyed immediately, this stir-fry offers a delightful contrast between the juicy shrimp and the umami-rich mushrooms. Serve it over a bed of steamed rice or noodles for a complete meal that’s sure to impress.

Spicy Shrimp and Cucumber Salad

Creating a refreshing and spicy dish is a fantastic way to enjoy the summer heat. Today, we’re diving into a Spicy Shrimp and Cucumber Salad that’s as easy to make as it is delicious.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to keep the tails on for presentation)
• 2 medium cucumbers, thinly sliced (English cucumbers work best for their crispness)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp lime juice (freshly squeezed makes all the difference)
• 1 tsp red pepper flakes (adjust based on your heat preference)
• 1/2 tsp salt (I prefer sea salt for its texture)
• 1/4 cup fresh cilantro, chopped (adds a bright, herby finish)

Instructions

1. In a large bowl, combine the shrimp with 1 tbsp of olive oil and 1/2 tsp of salt. Toss to coat evenly.
2. Heat a large skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook for 2 minutes per side, or until they turn pink and opaque. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. Transfer the cooked shrimp to a plate and let them cool to room temperature.
4. In the same bowl, whisk together the remaining olive oil, lime juice, red pepper flakes, and salt. Tip: Taste the dressing and adjust the seasoning if needed.
5. Add the sliced cucumbers and cooled shrimp to the bowl with the dressing. Gently toss to combine. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
6. Sprinkle the chopped cilantro over the salad just before serving.

How the crisp cucumbers contrast beautifully with the tender shrimp, while the spicy dressing ties everything together. Serve this salad over a bed of lettuce for an extra crunch or alongside grilled bread to soak up the delicious dressing.

Shrimp and Kale Salad with Lemon Tahini Dressing

For those looking to add a fresh, nutritious dish to their repertoire, this Shrimp and Kale Salad with Lemon Tahini Dressing is a perfect choice. It’s a vibrant, flavorful meal that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 lb shrimp, peeled and deveined (I like to use wild-caught for their superior flavor)
• 4 cups kale, chopped (stems removed for a tender bite)
• 1/4 cup tahini (extra creamy tahini makes the dressing smoother)
• 2 tbsp lemon juice (freshly squeezed for the brightest flavor)
• 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
• 1 clove garlic, minced (a small but mighty flavor booster)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground to awaken the flavors)

Instructions

1. Preheat your skillet over medium heat (about 350°F) and add olive oil, swirling to coat the pan.
2. Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes per side until they turn pink and opaque. Tip: Don’t overcrowd the pan to ensure each shrimp gets a nice sear.
3. In a large bowl, combine kale, tahini, lemon juice, and minced garlic. Massage the kale with your hands for 1-2 minutes until it softens. Tip: Massaging kale breaks down its fibers, making it more palatable.
4. Add the cooked shrimp to the kale mixture, tossing gently to combine. Tip: Let the shrimp cool slightly before adding to prevent wilting the kale.
5. Serve the salad immediately, garnished with an extra drizzle of tahini if desired.

Vibrant and satisfying, this salad offers a delightful contrast between the tender shrimp and the hearty kale, all brought together by the creamy, tangy dressing. Try serving it in a hollowed-out lemon half for an eye-catching presentation that’s sure to impress.

Healthy Shrimp Pasta with Garlic and Olive Oil

Sometimes, all you need is a simple yet flavorful dish to brighten up your weeknight dinner. This Healthy Shrimp Pasta with Garlic and Olive Oil is just that—a quick, nutritious meal that doesn’t skimp on taste.

Ingredients

• 8 oz whole wheat spaghetti (I love the nutty flavor it adds)
• 1 lb medium shrimp, peeled and deveined (fresh or thawed if frozen)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 garlic cloves, minced (the more, the merrier in my book)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• 1/2 cup fresh parsley, chopped (for that fresh, herby finish)
• Salt to taste (I prefer sea salt for its clean flavor)
• 1/2 lemon, juiced (about 2 tbsp, for a bright acidity)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the whole wheat spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
3. Add the shrimp to the skillet, seasoning lightly with salt. Cook for 2-3 minutes per side until they turn pink and opaque. Tip: Don’t overcrowd the shrimp to ensure even cooking.
4. Drain the pasta, reserving 1/4 cup of the pasta water. Add the pasta to the skillet with the shrimp, tossing to combine. If needed, add the reserved pasta water a little at a time to loosen the sauce.
5. Remove from heat and stir in the chopped parsley and lemon juice. Toss everything together until well coated.

You’ll love how the al dente pasta pairs with the succulent shrimp, all brought together by the garlicky, slightly spicy olive oil sauce. Serve it with a sprinkle of extra parsley and a wedge of lemon on the side for an extra zing.

Shrimp and Sweet Potato Hash

When the mornings are crisp and you’re craving something hearty yet healthy, this Shrimp and Sweet Potato Hash is your answer. It’s a vibrant dish that combines the sweetness of potatoes with the succulence of shrimp, perfect for a weekend brunch or a quick weeknight dinner.

Ingredients

• 1 large sweet potato, peeled and diced into 1/2-inch cubes (I find the smaller cubes cook faster and more evenly)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 lb medium shrimp, peeled and deveined (fresh is best, but thawed frozen works in a pinch)
• 1/2 tsp smoked paprika (adds a lovely depth)
• 1/4 tsp garlic powder (for that quick garlicky kick without the chopping)
• Salt and freshly ground black pepper (to season, but we’ll be specific about amounts)
• 2 eggs (I prefer room temp eggs here for more even cooking)
• 1 tbsp chopped fresh parsley (for a bright finish)

Instructions

1. Preheat your skillet over medium heat and add the olive oil, swirling to coat the pan evenly.
2. Add the diced sweet potato to the skillet, spreading them out in a single layer. Cook for 5 minutes without stirring to allow a golden crust to form.
3. Sprinkle the sweet potatoes with smoked paprika, garlic powder, 1/4 tsp salt, and a pinch of black pepper. Stir and cook for another 5 minutes, or until the potatoes are tender when pierced with a fork.
4. Push the sweet potatoes to one side of the skillet. Add the shrimp to the other side, seasoning them with a pinch of salt and black pepper. Cook for 2 minutes per side, or until the shrimp are pink and opaque.
5. Make two wells in the hash and crack an egg into each. Cover the skillet and cook for 3-4 minutes, or until the egg whites are set but the yolks are still runny.
6. Sprinkle the dish with chopped parsley before serving. Tip: For an extra touch, serve with a slice of crusty bread to sop up the runny yolks.

Sweet and savory with a satisfying contrast of textures, this hash is a delight. The creamy yolks mingle with the crispy sweet potatoes and tender shrimp, creating a dish that’s as pleasing to the palate as it is to the eye. Try topping it with a dollop of sour cream or a sprinkle of feta for an extra layer of flavor.

Grilled Shrimp with Pineapple Salsa

When the summer heat is on, nothing beats the fresh, vibrant flavors of grilled seafood paired with a sweet and tangy salsa. Today, we’re diving into a dish that’s as delightful to prepare as it is to eat, perfect for beginners and seasoned cooks alike.

Ingredients

• 1 lb large shrimp, peeled and deveined (I like to leave the tails on for a pretty presentation)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp smoked paprika (adds a lovely depth)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1 cup diced fresh pineapple (the sweeter, the better)
• 1/4 cup finely chopped red onion (for a bit of crunch and color)
• 1 jalapeño, seeded and minced (adjust based on your heat preference)
• 2 tbsp chopped fresh cilantro (don’t skip this; it’s a game-changer)
• 1 lime, juiced (about 2 tbsp, fresh is key)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a large bowl, toss the shrimp with olive oil, smoked paprika, and salt until evenly coated. Let them marinate at room temperature for 10 minutes.
3. Meanwhile, in a medium bowl, combine the diced pineapple, red onion, jalapeño, cilantro, and lime juice to make the salsa. Set aside to let the flavors meld.
4. Thread the shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes first to prevent burning).
5. Grill the shrimp for 2-3 minutes per side, until they turn pink and opaque. Avoid overcooking to keep them juicy.
6. Serve the grilled shrimp hot off the grill with a generous spoonful of pineapple salsa on top.

Here, the succulent shrimp with its smoky char pairs beautifully with the bright, chunky salsa. For an extra touch, serve over a bed of cilantro lime rice or alongside grilled corn for a complete summer feast.

Conclusion

Ready to dive into a sea of flavor and nutrition? Our roundup of 21 Delicious Healthy Shrimp Recipes offers something for every taste, ensuring your meals are both tasty and good for you. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to discover. Happy cooking!

Bella Bacinos