31 Delicious Low Sodium Shrimp Recipes for Flavorful Dinners

Feeling stuck in a dinner rut but watching your sodium intake? You’re in luck! We’ve gathered 31 irresistible low sodium shrimp recipes that prove healthy eating doesn’t mean sacrificing flavor. From quick weeknight stir-fries to impressive weekend feasts, these dishes will transform your mealtime routine. Get ready to discover your new favorite shrimp creations that are as delicious as they are good for you!

Garlic Herb Lemon Shrimp Skewers

Gosh, if your taste buds could throw a pool party, these Garlic Herb Lemon Shrimp Skewers would be the life of it—zesty, vibrant, and ready to make your Tuesday feel like a tropical vacation. Get ready to skewer your way to flavor town with minimal effort and maximum deliciousness. This recipe is so simple, even your grill will be impressed.

Ingredients

– 1 pound large shrimp, peeled and deveined
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon fresh lemon juice
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 lemon, cut into 8 wedges

Instructions

1. Soak 8 wooden skewers in water for 30 minutes to prevent burning.
2. Pat the shrimp completely dry with paper towels to ensure proper searing.
3. In a medium bowl, combine minced garlic, olive oil, lemon juice, dried oregano, salt, and black pepper.
4. Add shrimp to the bowl and toss until evenly coated with the marinade.
5. Thread 4-5 shrimp onto each skewer, alternating with lemon wedges between every 2 shrimp.
6. Preheat your grill to medium-high heat (400°F) for 10 minutes.
7. Place skewers on the hot grill and cook for 2 minutes per side until shrimp turn pink and opaque.
8. Remove skewers from grill when shrimp reach an internal temperature of 145°F. Don’t overcrowd the grill—leave space between skewers for even cooking.
9. Let skewers rest for 2 minutes before serving to allow juices to redistribute. Did we just become backyard chefs? These beauties emerge with a perfect snap-to-bite texture, garlicky herb notes that dance with bright lemon zing, and grill marks that’ll make your Instagram followers swoon. Serve them over cilantro-lime rice or stuff into warm tortillas for instant shrimp tacos that’ll disappear faster than sunscreen in July.

Spicy Honey Lime Shrimp Tacos

Fabulous news for taco enthusiasts who think their Tuesday dinners need more zing and less blah—we’re about to transform your kitchen into a flavor fiesta. These spicy honey lime shrimp tacos are the perfect excuse to play with fire (the delicious, culinary kind) and make your taste buds do a happy dance.

Ingredients

– 1 lb medium raw shrimp, peeled and deveined
– 2 tbsp olive oil
– 3 tbsp honey
– 2 tbsp fresh lime juice
– 1 tsp chili powder
– 1/2 tsp garlic powder
– 1/4 tsp cayenne pepper
– 1/2 tsp salt
– 8 small corn tortillas
– 1 cup shredded purple cabbage
– 1/4 cup chopped fresh cilantro
– 1/4 cup crumbled cotija cheese
– 1 avocado, sliced

Instructions

1. Pat the shrimp completely dry with paper towels to ensure a good sear.
2. In a medium bowl, whisk together olive oil, honey, lime juice, chili powder, garlic powder, cayenne pepper, and salt until fully combined.
3. Add the shrimp to the marinade and toss to coat evenly, then let sit for 10 minutes at room temperature.
4. Heat a large skillet over medium-high heat until a drop of water sizzles immediately upon contact.
5. Cook the shrimp in a single layer for 2 minutes per side, until opaque and slightly caramelized.
6. Warm the corn tortillas directly over a gas burner for 15 seconds per side, or in a dry skillet for 30 seconds per side until pliable.
7. Arrange two tortillas on each plate and divide the cooked shrimp evenly among them.
8. Top each taco with shredded purple cabbage, chopped cilantro, crumbled cotija cheese, and avocado slices.

Outrageously good doesn’t even begin to cover it—the shrimp are sticky-sweet with a slow-building heat, while the cool cabbage and creamy avocado create the perfect textural contrast. Serve these immediately with extra lime wedges for squeezing, and watch them disappear faster than your resolve to “just have one.”

Ginger Sesame Shrimp Stir-Fry

Dazzlingly delicious and dangerously easy to devour, this Ginger Sesame Shrimp Stir-Fry is the weeknight hero your taste buds have been dreaming of—ready faster than you can decide what to stream tonight, with flavors that pack more punch than your morning coffee.

Ingredients

– 1 lb raw shrimp, peeled and deveined
– 2 tbsp vegetable oil
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1/4 cup low-sodium soy sauce
– 2 tbsp rice vinegar
– 1 tbsp sesame oil
– 1 tbsp honey
– 1 tsp cornstarch
– 1/4 cup water
– 2 cups broccoli florets
– 1 red bell pepper, sliced
– 2 green onions, sliced
– 1 tbsp sesame seeds

Instructions

1. Pat the shrimp completely dry with paper towels to ensure a crisp sear.
2. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering.
3. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
4. Add remaining 1 tablespoon vegetable oil to the skillet and stir-fry broccoli and bell pepper for 4 minutes until crisp-tender.
5. Push vegetables to one side and add garlic and ginger, cooking for 30 seconds until fragrant.
6. Whisk together soy sauce, rice vinegar, sesame oil, honey, cornstarch, and water in a small bowl until smooth.
7. Pour sauce into the skillet and bring to a simmer, stirring constantly until thickened, about 1 minute.
8. Return shrimp to the skillet along with green onions and sesame seeds, tossing to coat everything evenly.
9. Cook for 1 more minute until heated through. What emerges is a vibrant tangle of plump shrimp and crisp-tender veggies glazed in that sticky-savory sauce—serve it over fluffy rice or stuff it into lettuce cups for a low-carb crunch that’ll make you forget takeout exists.

Coconut Curry Shrimp with Vegetables

Just when you thought your weeknight dinner rotation couldn’t get any more exciting, along comes this tropical flavor bomb to save the day! Coconut Curry Shrimp with Vegetables is basically a vacation for your taste buds—no passport required, just a hungry appetite and maybe some stretchy pants for the inevitable seconds.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1/4 cup fresh basil leaves
• 1/4 cup fresh cilantro leaves

Instructions

1. Pat shrimp completely dry with paper towels and season lightly with salt.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add shrimp to the hot skillet and cook for 1-2 minutes per side until pink and opaque.
4. Transfer shrimp to a clean plate using tongs or a slotted spoon.
5. Add diced onion to the same skillet and cook for 3-4 minutes until translucent.
6. Stir in minced garlic and grated ginger, cooking for 30 seconds until fragrant.
7. Add red curry paste and cook for 1 minute, stirring constantly to toast the spices.
8. Pour in coconut milk, scraping any browned bits from the bottom of the skillet.
9. Add sliced bell pepper, broccoli florets, and julienned carrot to the skillet.
10. Simmer vegetables for 5-7 minutes until crisp-tender but still vibrant in color.
11. Stir in fish sauce and brown sugar until fully incorporated.
12. Return cooked shrimp to the skillet and simmer for 1 minute to heat through.
13. Remove skillet from heat and stir in lime juice, fresh basil, and cilantro.

Get ready for that perfect saucy texture that clings to every grain of rice without being overly thick. The creamy coconut base carries just enough heat from the curry to make things interesting, while the shrimp stays miraculously tender against the crisp vegetables. Serve it over jasmine rice for the classic move, or go wild by stuffing it into warm naan bread for a handheld tropical treat that’ll have everyone fighting over the last bite.

Zesty Lime Grilled Shrimp Salad

Feeling that summer heat but craving something fresh and fabulous? This zesty lime grilled shrimp salad is about to become your go-to warm weather hero, combining juicy grilled shrimp with crisp greens in a way that’ll make your taste buds do a happy dance. Forget boring salads—this one brings the party to your plate with bold flavors and satisfying textures that’ll have you coming back for seconds (and maybe thirds).

Ingredients

– 1 lb large shrimp, peeled and deveined
– 3 tbsp olive oil
– 2 tbsp fresh lime juice
– 2 cloves garlic, minced
– 1 tsp chili powder
– 1/2 tsp salt
– 6 cups mixed greens
– 1 cup cherry tomatoes, halved
– 1/2 red onion, thinly sliced
– 1 avocado, sliced
– 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your grill to medium-high heat (400°F) for at least 10 minutes to ensure even cooking.
2. Pat the shrimp completely dry with paper towels to help them achieve a perfect sear rather than steaming.
3. In a medium bowl, whisk together olive oil, lime juice, minced garlic, chili powder, and salt until well combined.
4. Add the dried shrimp to the marinade and toss to coat evenly, then let sit for exactly 5 minutes—any longer and the lime juice will start to “cook” the shrimp.
5. Thread the marinated shrimp onto metal skewers, leaving small spaces between each shrimp for even heat circulation.
6. Place the skewered shrimp on the preheated grill and cook for 2 minutes per side until they turn pink and develop light grill marks.
7. Remove the shrimp from the grill and let them rest for 2 minutes to allow juices to redistribute throughout the meat.
8. While shrimp rest, arrange mixed greens, halved cherry tomatoes, thinly sliced red onion, and avocado slices in a large serving bowl.
9. Add the grilled shrimp to the salad bowl and sprinkle with freshly chopped cilantro.
10. Gently toss everything together just before serving to maintain the crispness of the greens.

Now that you’ve created this masterpiece, notice how the cool, crisp greens play against the warm, smoky shrimp—each bite delivers a perfect balance of textures. The creamy avocado slices mellow out the zesty lime kick while the fresh cilantro adds that final pop of freshness. Try serving it in individual mason jars for a portable picnic option or top with extra grilled shrimp for a heartier meal that still feels light and refreshing.

Creamy Avocado and Shrimp Lettuce Wraps

Ready to ditch the boring lunch routine? These creamy avocado and shrimp lettuce wraps are here to rescue your taste buds from the mundane, packing a punch of flavor that’ll make you forget you’re eating something actually good for you. Let’s get wrapping!

Ingredients

– 1 lb raw shrimp, peeled and deveined
– 2 ripe avocados
– 8 large butter lettuce leaves
– 1/4 cup plain Greek yogurt
– 2 tbsp fresh lime juice
– 1/4 cup finely chopped red onion
– 2 tbsp chopped fresh cilantro
– 1/2 tsp chili powder
– 1/4 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil

Instructions

1. Pat the shrimp completely dry with paper towels to ensure proper searing.
2. Season shrimp evenly with chili powder, garlic powder, salt, and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Arrange shrimp in a single layer in the hot skillet, cooking for 2 minutes per side until pink and opaque.
5. Transfer cooked shrimp to a cutting board and let cool for 5 minutes before chopping.
6. Halve avocados and remove pits while shrimp cools.
7. Scoop avocado flesh into a medium bowl and mash with a fork until slightly chunky.
8. Immediately stir in lime juice to prevent avocado from browning.
9. Fold Greek yogurt into avocado mixture until fully incorporated.
10. Add chopped red onion and cilantro to the avocado mixture.
11. Chop cooled shrimp into bite-sized pieces and gently fold into the avocado mixture.
12. Rinse butter lettuce leaves and pat completely dry with paper towels.
13. Spoon approximately 1/4 cup of the shrimp-avocado mixture into the center of each lettuce leaf.
14. Fold lettuce leaves around the filling to form wraps.

Oh my goodness, the cool crunch of butter lettuce against that creamy avocado filling is pure texture heaven! The shrimp adds just enough savory bite to balance the tangy lime, making these wraps perfect for stacking on a platter for easy party grazing or packing tightly for a mess-free lunch on the go.

Mediterranean Shrimp Orzo Bowl

Sick of the same old dinner routine? This Mediterranean Shrimp Orzo Bowl is here to rescue your taste buds from boredom with its vibrant flavors and satisfying textures that’ll make you feel like you’re dining seaside in Greece—minus the flight costs and questionable sunburn. Seriously, who needs a passport when you’ve got shrimp this good?

Ingredients

– 1 lb medium shrimp, peeled and deveined
– 1 cup orzo pasta
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 lemon, juiced
– 1 cup cherry tomatoes, halved
– 1/2 cup Kalamata olives, pitted and halved
– 1/4 cup fresh parsley, chopped
– 1/4 cup crumbled feta cheese
– 1/2 tsp dried oregano
– 1/4 tsp red pepper flakes
– Salt to taste
– Black pepper to taste

Instructions

1. Bring 4 cups of salted water to a rolling boil in a medium saucepan over high heat.
2. Add 1 cup orzo pasta to the boiling water and cook for 8-9 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the orzo thoroughly and toss with 1 tablespoon olive oil to prevent clumping.
4. Pat 1 lb shrimp completely dry with paper towels—this ensures a perfect sear rather than steaming.
5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
6. Add shrimp in a single layer and cook for 2 minutes per side until opaque and lightly browned.
7. Transfer cooked shrimp to a plate and reduce heat to medium.
8. Add minced garlic to the skillet and cook for 30 seconds until fragrant but not browned.
9. Stir in halved cherry tomatoes and cook for 3-4 minutes until they begin to soften and release their juices.
10. Add cooked orzo, Kalamata olives, dried oregano, and red pepper flakes to the skillet, tossing to combine.
11. Return shrimp to the skillet and drizzle with fresh lemon juice, stirring gently to incorporate.
12. Remove from heat and fold in chopped parsley and crumbled feta cheese.
13. Season with salt and black pepper, tasting and adjusting as needed.

Heavenly textures abound here—the creamy orzo plays perfectly against the juicy shrimp and briny olives, while the fresh lemon brightens every bite. Serve it warm in shallow bowls with extra feta sprinkled on top, or pack it cold for a next-day lunch that’ll make your coworkers genuinely jealous.

Shrimp and Asparagus Quinoa Pilaf

Crisp asparagus and plump shrimp meet their perfect match in this quinoa pilaf that’s so good, you’ll forget you’re eating something healthy. We’re talking a one-pan wonder that’s faster than deciding what to watch on Netflix, with flavors that pop brighter than your aunt’s holiday sweater. Get ready to whip up a dish that’s equal parts nourishing and downright delicious—no fancy skills required.

Ingredients

• 1 cup quinoa
• 2 cups chicken broth
• 1 lb large shrimp, peeled and deveined
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 lemon, juiced
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering, about 1 minute.
3. Add diced yellow onion and cook for 4 minutes, stirring occasionally, until translucent.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Add rinsed quinoa to the skillet and toast for 2 minutes, stirring constantly, until lightly golden.
6. Pour in 2 cups chicken broth and bring to a boil over high heat.
7. Reduce heat to low, cover, and simmer for 15 minutes until quinoa absorbs most liquid.
8. Season shrimp with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes.
9. Push quinoa to one side of the skillet, add shrimp, and cook for 2 minutes per side until opaque and pink.
10. Stir in asparagus pieces, cover, and cook for 3 minutes until bright green and tender-crisp.
11. Remove skillet from heat and stir in lemon juice and chopped parsley.

Fluffy quinoa cradles juicy shrimp and snappy asparagus in a zesty lemon embrace that’s light yet satisfying. Serve it straight from the skillet for a rustic family-style meal, or fancy it up with avocado slices and a sprinkle of feta for your next dinner party showstopper.

Mango Chili Shrimp Ceviche

Brace yourselves, fellow flavor adventurers, because we’re about to dive fork-first into a dish that’s basically a tropical vacation for your taste buds—no passport required. This vibrant mango chili shrimp ceviche is the ultimate answer to “What’s for dinner?” when you want something refreshingly cool, delightfully zesty, and ready to party on your plate in under 30 minutes.

Ingredients

– 1 lb raw shrimp, peeled and deveined
– 1 cup fresh lime juice
– 1 large mango, diced
– 1/2 cup red onion, finely diced
– 1/4 cup fresh cilantro, chopped
– 1 jalapeño, minced
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 avocado, diced

Instructions

1. Bring a medium pot of water to a rolling boil over high heat.
2. Add the raw shrimp to the boiling water and cook for exactly 2-3 minutes until they turn pink and opaque.
3. Immediately transfer the cooked shrimp to a bowl of ice water to stop the cooking process, which keeps them tender and prevents rubberiness.
4. Drain the shrimp thoroughly and pat them dry with paper towels.
5. Chop the cooled shrimp into bite-sized pieces, about 1/2-inch chunks.
6. In a large glass or non-reactive bowl, combine the chopped shrimp and 1 cup of fresh lime juice, ensuring all shrimp are fully submerged.
7. Cover the bowl with plastic wrap and refrigerate for 15-20 minutes until the shrimp turns opaque and “cooked” from the lime juice’s acidity.
8. While the shrimp marinates, finely dice 1/2 cup of red onion and soak the pieces in cold water for 5 minutes to mellow their sharp bite, then drain.
9. Dice 1 large mango into 1/4-inch cubes, mince 1 jalapeño (remove seeds for less heat), and chop 1/4 cup of fresh cilantro leaves.
10. Drain the excess lime juice from the shrimp mixture, leaving about 2 tablespoons in the bowl for moisture.
11. Gently fold in the diced mango, soaked red onion, minced jalapeño, chopped cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly combined.
12. Dice 1 avocado into 1/2-inch pieces and gently fold them in last to prevent mushing.
13. Taste and adjust seasoning if needed, but avoid overmixing to maintain the avocado’s texture.

Unbelievably fresh and bursting with contrasting textures—creamy avocado, juicy mango, and tender shrimp—this ceviche delivers a fiesta of sweet, spicy, and tangy flavors in every bite. Serve it straight from the fridge in chilled martini glasses for a fancy touch, or scoop it up with crispy tortilla chips for the ultimate crunchy contrast that’ll have everyone coming back for more.

Savory Tomato Basil Shrimp Pasta

Never has a pasta dish so effortlessly combined elegance with weeknight practicality than this saucy, shrimp-studded masterpiece. Picture plump shrimp swimming in a vibrant tomato basil sauce that clings perfectly to every strand of pasta—this is the dinner that will have your family thinking you secretly attended culinary school.

Ingredients

• 8 ounces linguine pasta
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1 (14.5 ounce) can diced tomatoes
• 1/4 cup fresh basil leaves, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces linguine pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, pat 1 pound large shrimp completely dry with paper towels to ensure proper searing.
4. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
5. Add shrimp to the hot skillet in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
6. Reduce heat to medium and add 3 cloves minced garlic and 1/2 teaspoon red pepper flakes to the same skillet, cooking for 30 seconds until fragrant but not browned.
7. Pour in 1 (14.5 ounce) can diced tomatoes with their juices, scraping up any browned bits from the bottom of the skillet.
8. Simmer the tomato mixture for 5-7 minutes until slightly thickened, stirring occasionally.
9. Drain the cooked pasta, reserving 1/4 cup pasta water.
10. Return cooked shrimp and any accumulated juices to the skillet with the tomato sauce.
11. Add drained pasta, 1/4 cup chopped fresh basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet, tossing to combine.
12. If the sauce seems too thick, gradually add reserved pasta water 1 tablespoon at a time until desired consistency is reached.
13. Remove from heat and stir in 1/4 cup grated Parmesan cheese until melted and creamy.

Unbelievably, this dish achieves that restaurant-quality balance where the tender shrimp pop against the slightly chewy pasta, all coated in a sauce that’s both bright from the tomatoes and gently spicy from the pepper flakes. Serve it family-style in a big bowl with extra basil scattered over the top, or go full romantic dinner mode with candlelight and crusty bread for sopping up every last bit of that glorious sauce.

Light and Fresh Shrimp Gazpacho

Brace yourselves, soup lovers, because we’re about to turn your cold soup game upside down with a recipe that’s basically a vacation in a bowl. This isn’t your abuela’s gazpacho—it’s a vibrant, shrimp-topped delight that requires zero heat and delivers maximum flavor, perfect for when your kitchen feels like the surface of the sun and your ambition is at an all-time low.

Ingredients

– 1.5 lbs large raw shrimp, peeled and deveined
– 4 cups ripe tomatoes, chopped
– 1 cup English cucumber, chopped
– 1/2 cup red bell pepper, chopped
– 1/4 cup red onion, finely chopped
– 1 jalapeño, seeded and minced
– 2 cloves garlic, minced
– 3 tbsp fresh lime juice
– 2 tbsp extra virgin olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/4 cup fresh cilantro, chopped

Instructions

1. Combine the chopped tomatoes, cucumber, red bell pepper, red onion, minced jalapeño, and minced garlic in a large blender.
2. Blend the vegetable mixture on high speed for 45 seconds until completely smooth.
3. Pour the blended gazpacho base through a fine-mesh strainer into a large bowl to remove any seeds and skins for a silkier texture.
4. Whisk the fresh lime juice, extra virgin olive oil, kosher salt, and black pepper into the strained gazpacho base.
5. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled.
6. Pat the raw shrimp completely dry with paper towels to ensure a good sear.
7. Heat a large skillet over medium-high heat for 2 minutes until a drop of water sizzles immediately.
8. Add the shrimp to the hot skillet in a single layer, cooking for 2 minutes without moving them.
9. Flip each shrimp and cook for another 1-2 minutes until opaque and firm to the touch.
10. Transfer the cooked shrimp to a cutting board and let them rest for 3 minutes to allow juices to redistribute.
11. Chop the cooled shrimp into bite-sized pieces.
12. Stir the chopped shrimp and fresh cilantro into the chilled gazpacho just before serving.

Perfectly chilled and bursting with freshness, this gazpacho offers a delightful contrast between the smooth, tangy tomato base and the juicy, savory bites of shrimp. The crisp vegetables and hint of jalapeño create a lively dance on your palate that’s both refreshing and satisfying. Serve it in chilled glasses for a sophisticated starter or pack it in a thermos for a surprisingly elegant picnic that’ll make everyone think you’ve got your life together.

Herbed Spaghetti Squash with Shrimp

Venture beyond your pasta rut with this glorious, low-carb wonder that’ll have you questioning why you ever bothered boiling water for noodles. Seriously, spaghetti squash is nature’s most delightful prank—it looks like a gourd but shreds into golden, noodle-like strands that are just begging to be twirled.

Ingredients

• 1 large spaghetti squash
• 1 lb raw shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh basil, chopped
• 1 tsp fresh thyme leaves
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp grated Parmesan cheese
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife—a pro tip is to microwave it for 2 minutes first to soften the tough skin.
3. Scoop out all the seeds and stringy pulp from each squash half with a spoon.
4. Brush the cut sides of the squash with 1 tablespoon of olive oil and season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
5. Place the squash halves cut-side down on the prepared baking sheet and roast for 35-40 minutes, until the flesh is easily pierced with a fork.
6. While the squash roasts, pat the shrimp completely dry with paper towels to ensure they sear properly instead of steaming.
7. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
8. Add the minced garlic and red pepper flakes to the skillet and cook for 1 minute until fragrant.
9. Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side until they turn pink and opaque.
10. Remove the skillet from heat and stir in the parsley, basil, thyme, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper.
11. Once the squash is cool enough to handle, use a fork to scrape the flesh into long, spaghetti-like strands into a large bowl.
12. Add the shrimp mixture, Parmesan cheese, and lemon juice to the squash strands and toss gently to combine.

You’ll marvel at how the tender-crisp squash strands soak up the garlicky, herbaceous sauce while the plump shrimp add juicy bursts of flavor. Yum—this dish is so satisfyingly twirl-worthy, you might just start a new tradition of “Squash Tuesdays” and never look back.

Lemon Dill Shrimp with Roasted Vegetables

Deliciously determined to rescue your dinner routine from the doldrums, this zesty lemon dill shrimp with roasted vegetables is about to become your weeknight superhero—no cape required, just a baking sheet and a serious craving for flavor.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp fresh dill, chopped
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, sliced

Instructions

1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Place the broccoli florets, sliced red bell pepper, yellow bell pepper, and red onion on the baking sheet.
3. Drizzle 1 tablespoon of olive oil over the vegetables and toss to coat evenly.
4. Roast the vegetables in the preheated oven for 15 minutes, or until they begin to soften and develop light browning at the edges.
5. While the vegetables roast, pat the shrimp dry with paper towels to ensure a good sear.
6. In a medium bowl, combine the remaining 1 tablespoon of olive oil, fresh lemon juice, fresh dill, minced garlic, salt, and black pepper.
7. Add the shrimp to the bowl and toss until fully coated in the marinade.
8. Remove the baking sheet from the oven and push the roasted vegetables to one side.
9. Arrange the marinated shrimp in a single layer on the empty side of the baking sheet.
10. Return the baking sheet to the oven and roast for 6–8 minutes, until the shrimp turn pink and opaque with lightly curled edges.
11. Serve immediately while hot.

Marvel at how the tender, citrus-kissed shrimp play off the caramelized sweetness of the roasted veggies—this dish is so vibrant, you’ll want to serve it over quinoa for a hearty bowl or stuff it into warm tortillas for a zesty twist on taco night.

Conclusion

Cooking delicious, heart-healthy meals has never been easier with these 31 low sodium shrimp recipes. We hope you find new favorites that bring flavor and joy to your dinner table. Try them out, leave a comment with your top picks, and share this roundup on Pinterest to inspire fellow home cooks!