15 Healthy Low Carb Shrimp Dinners Recipe

Low Carb Shrimp Dinners Recipe have become a popular choice for those seeking healthier eating habits or trying to manage their weight. These meals focus on reducing carbohydrate intake while emphasizing protein, healthy fats, and nutrient-rich vegetables. Low-carb diets are known for supporting weight loss, improving blood sugar levels, and enhancing overall health. When it comes to lean protein options, shrimp stands out as an excellent choice.

Shrimp is not only low in calories and carbohydrates, but it’s also rich in essential nutrients like protein, vitamins, and minerals. It’s a versatile ingredient that can be easily incorporated into a variety of dishes, making it perfect for low-carb cooking. From vibrant salads to savory stir-fries, shrimp can be prepared in numerous ways to suit different tastes, ensuring you never get bored of your low-carb meals. In this article, we’ll explore 15 healthy and delicious low-carb shrimp dinner recipes that will add flavor, nutrition, and variety to your dinner table.

Low Carb Shrimp Dinners Recipe

1. Garlic Butter Shrimp with Zucchini Noodles

This Garlic Butter Shrimp with Zucchini Noodles is a flavorful and light low-carb dinner option. The tender shrimp are cooked in a rich, garlicky butter sauce, then served over fresh zucchini noodles, making it a delicious and satisfying alternative to traditional pasta dishes. This dish is quick to prepare and packed with nutrients, offering a great balance of protein and veggies.

Ingredients (Serves 2):

• 1 lb large shrimp, peeled and deveined
• 3 medium zucchinis, spiralized into noodles
• 3 tbsp butter
• 4 garlic cloves, minced
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes (optional)
• 1/2 lemon, juiced
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• 1 tbsp grated Parmesan cheese (optional)

Instructions:

1. Prepare the zucchini noodles: Use a spiralizer to create zucchini noodles. If you don’t have a spiralizer, you can also use a vegetable peeler to make thin strips.
2. Cook the shrimp: In a large skillet, heat olive oil over medium heat. Add the shrimp to the skillet and season with salt, pepper, and red pepper flakes (if using). Cook for 2-3 minutes per side or until the shrimp are pink and opaque. Remove shrimp from the skillet and set aside.
3. Make the garlic butter sauce: In the same skillet, add butter and minced garlic. Cook for 1-2 minutes until the garlic becomes fragrant but not browned.
4. Combine zucchini noodles and shrimp: Add the zucchini noodles to the skillet and toss them in the garlic butter sauce for 2-3 minutes until tender. Be careful not to overcook, as zucchini noodles can release excess moisture.
5. Finish the dish: Return the shrimp to the skillet and toss everything together with lemon juice. Adjust seasoning with salt and pepper to taste.
6. Serve: Plate the zucchini noodles and shrimp, then garnish with chopped parsley and Parmesan cheese (optional).

Nutritional Information (Per Serving):

• Calories: 350
• Protein: 34g
• Fat: 22g
• Carbohydrates: 7g
• Fiber: 2g
• Net Carbs: 5g
• Sugars: 4g
• Sodium: 550mg

2. Shrimp and Avocado Salad

This Shrimp and Avocado Salad is a refreshing and nutritious low-carb dish, perfect for a light lunch or dinner. The combination of tender shrimp, creamy avocado, and fresh veggies creates a satisfying meal full of healthy fats, protein, and fiber. The zesty lime dressing adds a burst of flavor, making this salad both delicious and filling without the carbs.

Ingredients (Serves 2):

• 1 lb cooked shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 1/4 red onion, thinly sliced
• 1 cup mixed greens (e.g., arugula, spinach, or lettuce)
• 2 tbsp fresh cilantro, chopped
• 1 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper, to taste
• 1/2 tsp chili powder (optional)

Instructions:

1. Prepare the shrimp: If using uncooked shrimp, cook them by boiling or sautéing until pink and opaque. Drain and set aside to cool. If using pre-cooked shrimp, simply thaw and drain them.
2. Prepare the vegetables: Dice the avocados, halve the cherry tomatoes, and dice the cucumber. Thinly slice the red onion and chop the cilantro.
3. Make the salad: In a large bowl, combine the shrimp, avocado, tomatoes, cucumber, red onion, and mixed greens.
4. Make the dressing: In a small bowl, whisk together olive oil, lime juice, salt, pepper, and chili powder (if using).
5. Toss and serve: Pour the dressing over the salad and gently toss everything together. Garnish with chopped cilantro for a fresh finish.

Nutritional Information (Per Serving):

• Calories: 400
• Protein: 28g
• Fat: 30g
• Carbohydrates: 12g
• Fiber: 8g
• Net Carbs: 4g
• Sugars: 3g
• Sodium: 500mg

3. Shrimp Scampi with Spaghetti Squash

This Shrimp Scampi with Spaghetti Squash is a healthy, low-carb twist on the classic Italian dish. Instead of traditional pasta, spaghetti squash serves as a perfect, fiber-rich alternative that pairs beautifully with the garlicky, buttery shrimp. This dish offers a delightful combination of savory shrimp, aromatic garlic, and a hint of lemon, making it both light and flavorful without the carbs.

Ingredients (Serves 2):

• 1 medium spaghetti squash
• 1 lb large shrimp, peeled and deveined
• 4 garlic cloves, minced
• 3 tbsp butter
• 2 tbsp olive oil
• 1/2 cup dry white wine (or chicken broth)
• 1/2 lemon, juiced
• Salt and pepper, to taste
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp fresh parsley, chopped
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Prepare the spaghetti squash: Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 30-40 minutes, or until the squash is tender and can be easily shredded with a fork.
2. Cook the shrimp: While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the shrimp and season with salt, pepper, and red pepper flakes (if using). Cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove shrimp from the skillet and set aside.
3. Make the scampi sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant but not browned. Pour in the white wine (or chicken broth) and let it simmer for 2-3 minutes, allowing it to reduce slightly.
4. Combine the shrimp and spaghetti squash: Once the spaghetti squash is done, use a fork to scrape the flesh into spaghetti-like strands. Add the squash to the skillet with the scampi sauce and toss to coat. Return the cooked shrimp to the skillet and stir everything together.
5. Finish and serve: Add lemon juice, toss again, and adjust seasoning with salt and pepper. Garnish with fresh parsley and sprinkle with Parmesan cheese if desired. Serve immediately.

Nutritional Information (Per Serving):

• Calories: 350
• Protein: 34g
• Fat: 18g
• Carbohydrates: 14g
• Fiber: 5g
• Net Carbs: 9g
• Sugars: 7g
• Sodium: 600mg

4. Shrimp Stir-Fry with Cauliflower Rice

Shrimp Stir-Fry with Cauliflower Rice is a quick, flavorful, and low-carb alternative to traditional stir-fry. The shrimp is sautéed in a savory sauce with a mix of colorful vegetables, and the cauliflower rice serves as a perfect, grain-free base. This dish is packed with protein, fiber, and nutrients, making it a great choice for a healthy, satisfying dinner.

Ingredients (Serves 2):

• 1 lb large shrimp, peeled and deveined
• 1 medium cauliflower head, grated or processed into rice-sized pieces (or 2 cups pre-made cauliflower rice)
• 1 tbsp olive oil
• 1/2 cup bell pepper, diced (red, yellow, or green)
• 1/2 cup carrot, julienned or shredded
• 1/4 cup onion, thinly sliced
• 2 garlic cloves, minced
• 2 tbsp soy sauce (or coconut aminos for a gluten-free option)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1/2 tsp grated ginger (optional)
• Salt and pepper, to taste
• 1-2 tbsp green onions, chopped (for garnish)
• 1 tsp sesame seeds (optional, for garnish)

Instructions:

1. Prepare the cauliflower rice: If using fresh cauliflower, remove the leaves and stem, then grate or pulse it in a food processor until it resembles rice-sized grains. If using store-bought cauliflower rice, simply measure out 2 cups.
2. Cook the shrimp: In a large skillet or wok, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
3. Stir-fry the vegetables: In the same skillet, add a bit more olive oil if needed. Add the bell pepper, carrot, and onion, and sauté for 4-5 minutes until the vegetables are tender but still crisp. Add the garlic and grated ginger (if using) and cook for another 30 seconds.
4. Cook the cauliflower rice: Add the cauliflower rice to the skillet and stir well to combine with the vegetables. Cook for 4-5 minutes, stirring occasionally, until the cauliflower rice is tender and slightly golden.
5. Make the sauce: In a small bowl, whisk together soy sauce, sesame oil, and rice vinegar. Pour the sauce over the cauliflower rice and vegetables, stirring to coat evenly.
6. Combine shrimp and stir-fry: Return the cooked shrimp to the skillet and stir everything together, cooking for an additional 1-2 minutes to heat through.
7. Serve: Garnish with chopped green onions and sesame seeds, if desired. Serve immediately.

Nutritional Information (Per Serving):

• Calories: 350
• Protein: 35g
• Fat: 14g
• Carbohydrates: 14g
• Fiber: 5g
• Net Carbs: 9g
• Sugars: 6g
• Sodium: 600mg

5. Shrimp Tacos with Lettuce Wraps

These Shrimp Tacos with Lettuce Wraps are a delicious and refreshing low-carb alternative to traditional tacos. The shrimp is seasoned and sautéed to perfection, then tucked into crisp lettuce leaves instead of tortillas. This dish is light yet flavorful, with a crunchy texture from the lettuce and a zesty kick from the homemade toppings. It’s a quick and healthy option that’s perfect for taco night without the carbs.

Ingredients (Serves 2):

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1/2 lime, juiced
• 8 large lettuce leaves (romaine or butter lettuce works well)
• 1/2 cup diced avocado
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup shredded cabbage (optional, for crunch)
• 2 tbsp sour cream or Greek yogurt (optional, for topping)
• 1 tbsp hot sauce or salsa (optional, for extra flavor)

Instructions:

1. Prepare the shrimp: In a small bowl, combine chili powder, cumin, garlic powder, salt, and pepper. Toss the shrimp in olive oil and then coat them evenly with the spice mixture.
2. Cook the shrimp: Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Once cooked, squeeze fresh lime juice over the shrimp for extra flavor.
3. Prepare the lettuce wraps: While the shrimp is cooking, carefully separate and wash the lettuce leaves. Pat them dry and set aside.
4. Assemble the tacos: Place 2-3 shrimp in the center of each lettuce leaf. Top with diced avocado, red onion, cilantro, and shredded cabbage if using.
5. Add toppings: For extra flavor, add a dollop of sour cream or Greek yogurt, and drizzle with hot sauce or salsa.
6. Serve: Serve immediately, garnished with more cilantro or lime wedges if desired.

Nutritional Information (Per Serving):

• Calories: 300
• Protein: 28g
• Fat: 18g
• Carbohydrates: 8g
• Fiber: 4g
• Net Carbs: 4g
• Sugars: 2g
• Sodium: 450mg

6. Shrimp and Broccoli Stir-Fry

Shrimp and Broccoli Stir-Fry is a healthy, low-carb dish that’s quick to prepare and full of flavor. Tender shrimp is sautéed with crisp-tender broccoli in a savory garlic-ginger sauce. The combination of shrimp’s delicate sweetness and the earthy crunch of broccoli, along with a flavorful sauce, makes this a satisfying meal that’s both low-carb and packed with nutrients.

Ingredients (Serves 2):

• 1 lb large shrimp, peeled and deveined
• 2 cups broccoli florets
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 2 tbsp soy sauce (or coconut aminos for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1/2 tsp chili flakes (optional)
• Salt and pepper, to taste
• 1 tbsp sesame seeds (optional, for garnish)
• 2 tbsp green onions, chopped (for garnish)

Instructions:

1. Prepare the shrimp: Rinse and pat the shrimp dry. Season with salt and pepper.
2. Cook the broccoli: Heat a large skillet or wok over medium-high heat. Add olive oil and sauté the broccoli florets for 4-5 minutes, until tender-crisp. Remove from the skillet and set aside.
3. Cook the shrimp: In the same skillet, add a little more olive oil if necessary and sauté the shrimp for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp and set aside with the broccoli.
4. Make the stir-fry sauce: In the same skillet, add minced garlic and grated ginger, sautéing for 30 seconds until fragrant. Pour in the soy sauce (or coconut aminos), sesame oil, rice vinegar, and chili flakes (if using). Stir to combine and let it simmer for 1-2 minutes.
5. Combine shrimp and broccoli: Return the shrimp and broccoli to the skillet, stirring to coat in the sauce. Cook for another 2-3 minutes to heat everything through and allow the flavors to combine.
6. Garnish and serve: Garnish with sesame seeds and green onions before serving.

Nutritional Information (Per Serving):

• Calories: 290
• Protein: 35g
• Fat: 16g
• Carbohydrates: 10g
• Fiber: 4g
• Net Carbs: 6g
• Sugars: 4g
• Sodium: 700mg

7. Baked Shrimp with Lemon and Asparagus

Baked Shrimp with Lemon and Asparagus is a light, healthy, and flavorful low-carb meal that combines the freshness of shrimp with the crispness of asparagus. The shrimp are perfectly baked with a zesty lemon-garlic marinade, while the asparagus cooks to tender perfection. This dish is simple to prepare and packed with protein, vitamins, and healthy fats, making it a great option for anyone following a low-carb lifestyle.

Ingredients (Serves 2):

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 lemon, thinly sliced
• 1/2 lemon, juiced
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1/2 tsp red pepper flakes (optional)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven: Preheat your oven to 400°F (200°C).
2. Prepare the shrimp: In a bowl, toss the shrimp with 1 tablespoon of olive oil, garlic, lemon juice, dried oregano, salt, and pepper. Set aside to marinate for about 10-15 minutes.
3. Prepare the asparagus: On a baking sheet, arrange the asparagus pieces. Drizzle with the remaining tablespoon of olive oil and season with salt and pepper. Toss to coat evenly.
4. Bake the shrimp and asparagus: Arrange the marinated shrimp on the baking sheet alongside the asparagus. Place lemon slices on top of the shrimp and asparagus. Bake for 12-15 minutes, or until the shrimp are pink and opaque and the asparagus is tender.
5. Garnish and serve: Remove from the oven and garnish with fresh parsley. Serve immediately, with extra lemon wedges if desired.

Nutritional Information (Per Serving):

• Calories: 300
• Protein: 35g
• Fat: 18g
• Carbohydrates: 10g
• Fiber: 4g
• Net Carbs: 6g
• Sugars: 4g
• Sodium: 600mg

8. Shrimp and Spinach Frittata

Shrimp and Spinach Frittata is a savory, protein-packed low-carb dish that’s perfect for any meal of the day. The shrimp is sautéed and combined with fresh spinach and eggs to create a fluffy, flavorful frittata. It’s a great way to enjoy shrimp in a breakfast or brunch dish, and it’s low in carbs while still being filling and nutritious. This frittata can be made in advance and is just as delicious served warm or at room temperature.

Ingredients (Serves 2):

• 1/2 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 cup onion, diced
• 2 cups fresh spinach, chopped
• 6 large eggs
• 1/4 cup heavy cream (or milk for a lighter option)
• 1/2 cup shredded cheddar cheese (optional)
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1/2 tsp paprika (optional, for garnish)
• 2 tbsp fresh parsley or chives, chopped (for garnish)

Instructions:

1. Preheat the oven: Preheat your oven to 375°F (190°C).
2. Sauté the shrimp: In a medium oven-safe skillet, heat the olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
3. Cook the vegetables: In the same skillet, add the diced onion and sauté for 2-3 minutes, until softened. Add the chopped spinach and cook for another 1-2 minutes, until wilted.
4. Prepare the egg mixture: In a bowl, whisk together the eggs, heavy cream (or milk), garlic powder, salt, and pepper. Stir in the shredded cheese (if using) for added richness.
5. Assemble the frittata: Return the cooked shrimp to the skillet with the spinach and onions. Pour the egg mixture over the top, ensuring everything is evenly distributed.
6. Bake the frittata: Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are set and the top is slightly golden.
7. Serve: Remove from the oven and let cool slightly. Garnish with paprika (optional) and fresh parsley or chives. Slice and serve warm or at room temperature.

Nutritional Information (Per Serving):

• Calories: 300
• Protein: 30g
• Fat: 18g
• Carbohydrates: 4g
• Fiber: 2g
• Net Carbs: 2g
• Sugars: 2g
• Sodium: 500mg

9. Shrimp and Cucumber Salad with Feta

Shrimp and Cucumber Salad with Feta is a refreshing, low-carb dish that’s perfect for a light lunch or dinner. The crisp cucumber pairs beautifully with tender shrimp, while the tangy feta adds a creamy, salty contrast. The salad is dressed in a simple lemon-olive oil vinaigrette, making it both healthy and full of flavor. It’s an easy-to-make meal that’s light yet satisfying, perfect for warm days or when you’re craving something fresh.

Ingredients (Serves 2):

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1 tbsp fresh dill, chopped (optional)
• 1 tbsp fresh parsley, chopped (optional)
• 1 tbsp olive oil (for dressing)
• 1 tbsp lemon juice
• 1 tsp red wine vinegar
• Salt and pepper, to taste

Instructions:

1. Cook the shrimp: Heat a tablespoon of olive oil in a skillet over medium-high heat. Season the shrimp with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove from heat and set aside to cool slightly.
2. Prepare the salad ingredients: In a large bowl, combine the thinly sliced cucumber, red onion, crumbled feta, and fresh herbs (dill and parsley, if using).
3. Make the dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, salt, and pepper until the dressing is well-combined.
4. Assemble the salad: Add the cooked shrimp to the bowl with the vegetables and feta. Pour the dressing over the salad and toss gently to combine.
5. Serve: Serve immediately, garnished with additional herbs or feta if desired.

Nutritional Information (Per Serving):

• Calories: 300
• Protein: 28g
• Fat: 18g
• Carbohydrates: 6g
• Fiber: 2g
• Net Carbs: 4g
• Sugars: 3g
• Sodium: 600mg

10. Grilled Shrimp with Pesto and Veggies

Grilled Shrimp with Pesto and Veggies is a flavorful and vibrant low-carb dish that combines tender shrimp with a rich, aromatic basil pesto. The shrimp are grilled to perfection and served alongside a medley of roasted or grilled vegetables, making for a well-rounded, nutrient-packed meal. This dish is perfect for outdoor grilling or a quick, healthy dinner any time of the year.

Ingredients (Serves 2):

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil (for shrimp)
• 1 cup zucchini, sliced
• 1 cup bell peppers, sliced
• 1/2 red onion, sliced
• Salt and pepper, to taste
• 1/4 cup homemade or store-bought pesto
  • For Pesto:
    • 1 cup fresh basil leaves
    • 1/4 cup pine nuts (or walnuts)
    • 2 garlic cloves
    • 1/4 cup Parmesan cheese, grated
    • 1/4 cup olive oil
    • Salt and pepper, to taste

Instructions:

1. Make the pesto (if homemade): In a food processor, combine the basil, pine nuts, garlic, and Parmesan. Pulse until finely chopped. With the processor running, gradually add the olive oil until the pesto reaches a smooth consistency. Season with salt and pepper to taste.
2. Prepare the shrimp: In a bowl, toss the shrimp with a tablespoon of olive oil, salt, and pepper. Thread the shrimp onto skewers for easy grilling (optional).
3. Grill the shrimp: Preheat your grill or grill pan to medium-high heat. Grill the shrimp for 2-3 minutes per side until they are pink and opaque, with a slight char.
4. Prepare the veggies: While the shrimp is grilling, toss the sliced zucchini, bell peppers, and red onion with a little olive oil, salt, and pepper. Grill the vegetables for 3-4 minutes per side until they are tender and slightly charred.
5. Assemble the dish: Once the shrimp and vegetables are done, remove them from the grill. Arrange the grilled shrimp and veggies on a plate and drizzle the pesto over the top.
6. Serve: Serve immediately, with extra pesto on the side if desired.

Nutritional Information (Per Serving):

• Calories: 320
• Protein: 32g
• Fat: 22g
• Carbohydrates: 10g
• Fiber: 4g
• Net Carbs: 6g
• Sugars: 5g
• Sodium: 750mg

FAQ

• Are these shrimp recipes suitable for a keto diet?

• Yes! All the shrimp dinner recipes featured in this article are low-carb and can easily fit into a keto diet. They focus on lean proteins, healthy fats, and low-carb vegetables, making them an excellent choice for anyone following keto or other low-carb eating plans.

• Can I substitute shrimp with another protein in these recipes?

• Absolutely! You can substitute shrimp with other lean proteins like chicken, turkey, or fish. Just keep in mind that cooking times and flavors may vary slightly depending on the protein you choose.

• How can I make these shrimp dinners more filling?

• To make these shrimp dinners more filling, consider adding extra healthy fats like avocado, or serving them with a side of low-carb grains such as cauliflower rice or quinoa. You can also increase the vegetable portions for added fiber.

• Are these shrimp recipes good for meal prep?

• Yes! Many of these shrimp recipes can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to store the shrimp and any sauces separately to prevent the shrimp from becoming soggy. Reheat gently to maintain their flavor and texture.