30 Easy and Healthy Shrimp Recipes for Dinner

This skillet meal features jumbo shrimp seared in a delicious sauce made from garlic, ginger, soy sauce, and honey. The five-ingredient recipe comes together in about 15 minutes, making it perfect for busy nights when you still want something flavorful and homemade. It’s a lighter, protein-packed main that pairs easily with simple veggies or whole grains.

This stir fry pairs shrimp with plenty of broccoli in a glossy soy, ginger, and garlic sauce with just a hint of heat from Sriracha. Everything cooks in about 20 minutes, making it a fast option for busy weeknights. At about 287 calories a serving and made with olive oil, reduced-sodium soy sauce, and a big dose of veggies, it’s a healthy, protein-packed dinner that still feels satisfying.

This pasta dish has shrimp, whole wheat linguine, and colorful vegetables tossed in a bright lemon-garlic white wine sauce. It balances “special occasion” flavor with weeknight ease, using quick-cooking shrimp and freezer-friendly veggies to keep prep low-key. The dish skips heavy cream and butter, relying instead on olive oil, garlic, lemon, and a sprinkle of Parmesan for richness. Whole wheat pasta, extra vegetables, and lean shrimp make it a healthier pasta option.

This Whole30 recipe swaps traditional corn grits for garlicky steamed cauliflower blended with ghee to create creamy, cauliflower “grits.” Cajun-seasoned shrimp are sautéed in ghee until spicy and tender, and the seasoned cooking fat becomes a rich sauce to spoon over the cauliflower base. With only five key ingredients and a cook time of around 15 minutes, it delivers comfort-food vibes with very little effort. Using cauliflower instead of grains and whole-food fats instead of cream, it stays fully Whole30-compliant as well as paleo, keto, low-carb, and grain-free.

This recipe coats skewered shrimp in a zesty marinade made with olive oil, lime juice, garlic, honey, Worcestershire sauce, and fresh herbs for a sweet-savory-citrusy flavor. The shrimp soak up the marinade in a short time and are then quickly grilled or broiled until lightly charred and juicy.

This stir fry pairs juicy shrimp with a rainbow mix of red bell pepper, asparagus, and snow peas in a glossy garlic-soy sauce. The sauce layers low-sodium soy sauce or tamari, sesame oil, chili sauce, and a touch of brown sugar for a savory-sweet finish that coats every bite. With lean shrimp and plenty of fiber-rich vegetables, it clocks in at about 210 calories per serving. It’s a dairy-free, one-pan dinner that keeps things light but packed full of flavor.

These tacos load up warm tortillas with chili- and cumin-spiced shrimp, crunchy cabbage slaw, and creamy avocado. A zesty garlic cilantro lime sauce, made with olive oil, lime, herbs, and sour cream or Greek yogurt, ties everything together with bright, tangy flavor. The shrimp is simply sautéed instead of fried, and the filling is mostly lean protein and fresh veggies. You can always substitute the tortillas for lettuce wraps to cut back on calories.

This scampi swaps traditional pasta for a big pan of zucchini noodles tossed in a garlicky lemon sauce. Shrimp is sautéed with shallots, garlic, red pepper flakes, and a modest amount of butter and olive oil, then finished with chicken broth, lemon juice, parsley, and a sprinkle of Parmesan. Using zoodles instead of pasta keeps the dish low-carb and around 224 calories per serving while still tasting like classic scampi. It’s a veggie-forward, lighter version that leans on fresh ingredients instead of heavy amounts of butter.

This skillet dinner features seasoned shrimp cooked with a colorful mix of red bell pepper, onion, asparagus, and zucchini. The shrimp is coated in a simple spice blend of onion powder, garlic powder, smoked paprika, salt, and pepper, then simmered with veggies and a splash of chicken broth. Served over cauliflower rice, it becomes a low-carb, veggie-packed meal at roughly 195 calories per serving. It’s written as a meal-prep friendly dish, making it an easy way to get lean protein and lots of vegetables into weeknight dinners (or lunches).

This dish pairs juicy sautéed shrimp with quinoa cooked in vegetable stock, garlic, onion, chili powder, and a squeeze of lemon for brightness. Everything comes together in about 30 minutes, so it works as a quick weeknight dinner or make-ahead lunch. With lean shrimp, whole-grain quinoa, olive oil, and simple spices instead of heavy sauces, it clocks in at about 300 calories and 29 grams of protein per serving. It’s a light, protein-packed bowl that’s naturally gluten-free and easy to customize with extra veggies or herbs.

These tacos feature jumbo shrimp tossed in a bold homemade blackened seasoning and piled into crisp lettuce leaves instead of tortillas. They’re finished with fresh toppings like mango salsa, red onion, avocado, cilantro, and lime for a bright, spicy-sweet flavor combo. The recipe is designed to be done in around 15 minutes, making it an easy option for busy weeknights or Taco Tuesday. Because it uses lettuce wraps, olive oil, and a spice blend instead of dairy- or sugar-heavy sauces, it stays Whole30-friendly, gluten-free, and lower in carbs.

This skillet meal loads wild-caught shrimp into a pan with zucchini, yellow squash, and colorful bell peppers, all seasoned with Cajun spice, paprika, garlic, and olive oil. It’s a fast, one-pan dinner that leans heavily on lean protein and a big pile of non-starchy vegetables. At around 430 calories with 50 grams of protein for a generous serving, it’s a hearty, veggie-filled seafood dish that fits well into a healthy eating plan.

This stir-fry combines tender shrimp and blanched broccoli in a homemade teriyaki sauce made from low-sodium soy sauce, water, honey, garlic, ginger, and a touch of sesame oil. The entire dish is built to cook in about 10 minutes, making it a fast alternative to takeout. You still get that salty-sweet teriyaki flavor, but with a short, straightforward ingredient list you control. Paired with a full cup of broccoli, it’s a lighter, more wholesome way to satisfy an Asian takeout craving, especially if served with brown rice or extra veggies.

This recipe pairs juicy shrimp and crisp-tender asparagus with a bright lemon, garlic, and paprika-spiced butter sauce, all roasted together on one sheet pan. The flavors are fresh and zesty, with lemon zest, red pepper flakes, and parsley giving it a restaurant-style feel without any complicated prep. It’s gluten-free, clean eating, low carb, paleo, and high protein, so it fits a variety of healthy eating goals while still feeling comforting. With just 6.2 grams of carbs per serving, it’s a light yet satisfying option for dinner.

This is a healthier spin on the Bonefish Grill favorite, with jumbo shrimp lightly coated in egg white and potato starch, then pan-fried until crisp. The shrimp are tossed in a creamy, tangy, slightly spicy sauce made from mayo, rice vinegar, garlic, hot sauce, coconut aminos, and ketchup. It keeps all the crave-worthy flavor of classic Bang Bang shrimp while swapping in better-for-you ingredients and avoiding deep frying. The recipe is paleo, Whole30, grain-free, and made without added sugar by default, so it works as a “fun” appetizer or main dish that still fits a clean-eating plan.

These skewers feature large shrimp marinated in extra-virgin olive oil, lemon zest, garlic, parsley, oregano, paprika, coriander, and a pinch of red pepper flakes. The shrimp are grilled until lightly charred, soaking up all the herby, garlicky Mediterranean flavor. Each serving stays light at about 262 calories with over 31 grams of protein and barely any carbs.

These bowls layer marinated shrimp, zucchini, bell peppers, and hearty grains like farro, rice, or quinoa, then finish everything with a tangy lemon-garlic Greek yogurt sauce. Smoked paprika, oregano, lemon, and olive oil give the dish bold Mediterranean flavor without relying on heavy creams or rich sauces. The bowls offer about 23 grams of protein per serving and are packed with fiber, vitamin C, and colorful vegetables. It’s a versatile, make-ahead-friendly meal that can easily be tailored with different veggies or grains while staying firmly in the “healthy grain bowl” category.

These grilled shrimp skewers are brushed with a “bang bang” style sauce made from light mayo, Thai sweet chili sauce, Sriracha, and scallions for a spicy-sweet, creamy finish. The shrimp are simply seasoned and grilled, so most of the flavor comes from that punchy chili sauce. They’re gluten-free, low-carb, high-protein, and quick to make, which makes them an easy way to enjoy a fun, takeout-style shrimp dish while keeping things lighter.

This bowl starts with shrimp marinated in olive or avocado oil, lime juice, smoked paprika, cumin, chili powder, garlic powder, and cilantro for big taco-inspired flavor. The shrimp are served over rice (or quinoa, brown rice, or even a lettuce base) and topped with red onion, cherry tomatoes, jalapeño, avocado, cilantro, and fire-roasted corn. A creamy jalapeño or cilantro ranch ties it all together, giving it that “burrito bowl” feel with customizable toppings. With lean shrimp, lots of fresh veggies, healthy fats from avocado, and the option to swap in whole grains or greens, it’s an easy, 20-minute bowl that can be as light or hearty as you like.

This air fryer recipe cooks large shrimp in just 8 minutes with a simple mix of olive oil, lemon juice, garlic powder, smoked paprika, Italian seasoning, salt, and pepper. The shrimp come out tender and juicy with a lightly smoky, garlicky flavor that works well on its own or added to salads, pastas, and grain bowls. With no breading and very little oil, it’s a naturally low-carb, gluten-free, and low-calorie option at around 131 calories and 23 grams of protein per serving.