If you’re looking to whip up a quick, nutritious dinner, shrimp is a fantastic option. It’s not only delicious but also cooks up in no time, making it perfect for busy evenings. Here are 10 healthy and easy shrimp dinner recipes that will keep your taste buds happy without putting in too much effort.
Shrimp Stir-Fry with Mixed Vegetables is a quick and delicious dish that brings vibrant colors and flavors to your dinner table. This recipe combines succulent shrimp with a variety of fresh vegetables, creating a healthy meal that’s easy to whip up on busy weeknights.
The combination of tender shrimp and crisp vegetables makes each bite satisfying and nutritious. With a few simple ingredients and a quick cooking method, you’ll have a meal that’s both healthy and full of flavor, perfect for any night of the week.
Ingredients
1 pound shrimp, peeled and deveined
2 cups broccoli florets
1 bell pepper, sliced (any color)
1 cup snap peas
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon olive oil
1 teaspoon sesame oil
Salt and pepper to taste
Instructions
Heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant.
Add the shrimp to the skillet, seasoning with salt and pepper. Cook until the shrimp turns pink, about 3-4 minutes.
Stir in broccoli, bell pepper, and snap peas. Cook, stirring frequently, for another 3-5 minutes until the vegetables are tender but still crisp.
Drizzle soy sauce and sesame oil over the mixture, tossing everything to combine evenly. Cook for another minute to heat through.
Serve hot over brown rice or quinoa for a complete meal.
This Mediterranean Shrimp Salad with Feta is a delightful mix of fresh ingredients, bursting with flavor and color. The juicy shrimp, crisp greens, and tangy feta come together to create a light yet satisfying meal that’s perfect for any occasion. It’s simple to make, making it an ideal choice for a quick weeknight dinner or a refreshing lunch.
The combination of olives and tomatoes adds a salty-sweet taste, while the lemony dressing brings everything together beautifully. This salad is not only delicious but also packed with nutrients, making it a healthy option you can enjoy guilt-free.
Ingredients
1 pound shrimp, peeled and deveined
4 cups mixed greens
1 cup cherry tomatoes, halved
1 cup Kalamata olives
1 cup feta cheese, cubed
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon garlic powder
Salt and pepper to taste
Instructions
Cook the Shrimp: In a skillet over medium heat, add a tablespoon of olive oil. Cook the shrimp for about 2-3 minutes on each side until they turn pink and opaque. Season with garlic powder, salt, and pepper.
Prepare the Salad Base: In a large salad bowl, combine the mixed greens, cherry tomatoes, olives, and feta cheese.
Add the Shrimp: Once the shrimp are cooked, let them cool slightly before adding to the salad bowl.
Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Toss and Serve: Drizzle the dressing over the salad and gently toss to combine. Serve immediately and enjoy!
This Garlic Lemon Shrimp with Quinoa is a bright and zesty dish that brings together the savory flavors of shrimp with the refreshing taste of lemon. It’s perfect for a weeknight dinner, not just because it’s quick to prepare, but also because it’s packed with nutrients.
The combination of garlic and lemon elevates the shrimp, giving it a delightful flavor that pairs wonderfully with fluffy quinoa. This dish is easy enough for beginners but impressive enough to serve at a dinner party.
Ingredients
1 pound large shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
Juice of 2 lemons
Zest of 1 lemon
Salt and pepper to taste
1 cup quinoa
2 cups vegetable or chicken broth
Fresh parsley, chopped, for garnish
Instructions
Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed.
Sauté the Shrimp: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add shrimp, lemon juice, and zest. Season with salt and pepper. Cook for 3-5 minutes until shrimp are pink and cooked through.
Serve: Fluff the cooked quinoa with a fork and divide it among plates. Top with the garlic lemon shrimp and garnish with fresh parsley. Enjoy!
This Shrimp and Avocado Rice Bowl is a delicious blend of flavors and textures. The succulent shrimp pairs perfectly with creamy avocado and vibrant vegetables, all on a bed of fluffy rice. It’s simple to make and packs a nutritious punch, making it ideal for a quick weeknight dinner.
The dish is fresh and light, with a hint of lime that brightens everything up. You can easily customize it with your favorite toppings or veggies, making it a versatile choice. Enjoy this delightful bowl that’s as pleasing to the eyes as it is to the palate!
Ingredients
1 cup cooked brown rice
8 oz shrimp, peeled and deveined
1 avocado, diced
1 red bell pepper, sliced
1/2 cucumber, sliced
1/4 red onion, thinly sliced
1 lime, juiced
2 tablespoons olive oil
Salt and pepper, to taste
Fresh cilantro, for garnish
Instructions
Prepare the Shrimp: In a skillet, heat the olive oil over medium heat. Season the shrimp with salt and pepper, then cook for 2-3 minutes on each side until pink and opaque.
Assemble the Bowl: In a large bowl, layer the cooked brown rice, followed by the shrimp, diced avocado, bell pepper, cucumber, and red onion.
Finish with Lime: Drizzle with lime juice and garnish with fresh cilantro. Toss gently to combine.
Serve: Enjoy your vibrant shrimp and avocado rice bowl warm or at room temperature!
Coconut Curry Shrimp with Rice is a delightful dish that combines the rich flavors of coconut milk and aromatic spices. The shrimp are succulent and soak up all the delicious curry sauce, making every bite a burst of flavor. With a hint of lime and fresh herbs, this meal is not only wholesome but also incredibly satisfying.
This recipe is simple to prepare, making it perfect for a weeknight dinner or when you want to impress guests without spending all day in the kitchen. It’s a one-pan wonder that delivers on taste and health, bringing together the goodness of shrimp, rice, and fragrant coconut curry.
Ingredients
1 lb large shrimp, peeled and deveined
1 can (14 oz) coconut milk
2 tablespoons red curry paste
1 tablespoon fish sauce
1 tablespoon lime juice
2 cloves garlic, minced
1 tablespoon ginger, grated
2 cups cooked jasmine rice
Fresh cilantro, for garnish
Lime wedges, for serving
Instructions
Heat a large skillet over medium heat. Add the garlic and ginger, sautéing until fragrant, about 1 minute.
Stir in the red curry paste and cook for another minute, allowing the flavors to meld.
Add the coconut milk, fish sauce, and lime juice. Bring to a gentle simmer.
Add the shrimp and cook until they turn pink and opaque, about 3-4 minutes.
Serve the shrimp over cooked jasmine rice, garnished with fresh cilantro and lime wedges.
Shrimp scampi with zoodles is a light and refreshing dish that brings together succulent shrimp and the crunch of zucchini noodles. It’s quick to prepare, making it perfect for a weeknight meal. The bright flavors of garlic, lemon, and parsley enhance the dish, creating a delightful balance that keeps you wanting more.
This recipe is not just simple; it’s a great way to enjoy a healthier take on classic shrimp scampi by swapping traditional pasta for zoodles. You’ll love how easy it is to whip up this tasty meal!
Ingredients
1 pound large shrimp, peeled and deveined
4 medium zucchinis, spiralized
3 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1/2 cup chicken broth
Juice of 1 lemon
1/4 cup fresh parsley, chopped
Salt and pepper, to taste
Instructions
Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, cooking for about 1 minute until fragrant.
Add the shrimp to the skillet, season with salt and pepper, and cook until they turn pink, about 3-4 minutes. Remove the shrimp and set aside.
Pour chicken broth and lemon juice into the skillet, bringing it to a simmer. Add the spiralized zucchini and cook for 2-3 minutes until tender.
Return the shrimp to the skillet, toss everything together, and stir in chopped parsley before serving.
Honey garlic shrimp skewers are a delightful mix of sweet and savory flavors. Perfectly grilled shrimp coated in a honey garlic sauce provide a tasty experience that’s both satisfying and healthy. This recipe is a breeze to make, making it ideal for a quick weeknight dinner or a fun outdoor gathering.
The combination of honey and garlic creates a mouthwatering glaze that caramelizes beautifully on the grill, enhancing the natural sweetness of the shrimp. Plus, these skewers are not just delicious; they’re also light and packed with protein, making them a great choice for a nutritious meal.
Ingredients
1 pound large shrimp, peeled and deveined
1/4 cup honey
3 tablespoons soy sauce
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground black pepper
1/4 teaspoon red pepper flakes (optional)
Fresh cilantro, for garnish
Skewers (if using wooden skewers, soak them in water for 30 minutes before grilling)
Instructions
Prepare the Marinade: In a bowl, whisk together honey, soy sauce, minced garlic, olive oil, black pepper, and red pepper flakes until well combined.
Marinate the Shrimp: Add the shrimp to the marinade and let them sit for at least 15-30 minutes to soak up the flavors.
Skewer the Shrimp: Thread the marinated shrimp onto the skewers, leaving a little space between each piece for even cooking.
Preheat the Grill: Heat your grill to medium-high. Brush the grates with oil to prevent sticking.
Grill the Shrimp: Place the skewers on the grill and cook for about 2-3 minutes on each side until the shrimp are pink and opaque.
Serve: Remove the skewers from the grill and sprinkle with fresh cilantro before serving. Enjoy your honey garlic shrimp skewers with a side of vegetables or rice for a complete meal.
Spicy shrimp tacos are a delightful dish that brings together bold flavors and fresh ingredients. The shrimp are seasoned with spices, giving them a nice kick, while the cabbage slaw adds crunch and freshness. This meal is not only tasty but also quick to prepare, making it perfect for a busy weeknight or a casual gathering with friends.
These tacos are all about balance. The heat from the shrimp is perfectly complemented by the tangy slaw, making each bite a burst of flavor. Plus, they’re customizable—feel free to add your favorite toppings, like avocado or salsa, to make them even more delicious!
Prepare the Shrimp: In a bowl, toss the shrimp with olive oil, chili powder, paprika, garlic powder, cumin, salt, and pepper. Let it marinate for about 10 minutes.
Cook the Shrimp: Heat a skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side until they are pink and opaque.
Make the Slaw: In a large bowl, combine the green cabbage, red cabbage, cilantro, and lime juice. Toss well to mix all the ingredients.
Assemble the Tacos: Warm the corn tortillas in a dry skillet or microwave. Fill each tortilla with a generous scoop of cabbage slaw and top with the spicy shrimp.
Serve: Garnish with diced avocado and additional cilantro if desired. Enjoy your delicious spicy shrimp tacos!
This Shrimp and Asparagus Stir-Fry is a delightful mix of flavors and textures. The tender shrimp paired with crisp asparagus creates a quick and satisfying meal that’s perfect for busy weeknights. It’s light yet filling, with a savory sauce that enhances the natural sweetness of the shrimp.
Making this dish is a breeze, taking only about 20 minutes from start to finish. With just a few ingredients and simple steps, you’ll have a delicious dinner ready in no time!
Ingredients
1 pound shrimp, peeled and deveined
1 bunch asparagus, trimmed and cut into 2-inch pieces
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
Salt and pepper to taste
Cooked rice or noodles for serving
Instructions
Heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant.
Add the shrimp and cook for 2-3 minutes until they turn pink. Remove shrimp from the skillet and set aside.
In the same skillet, add asparagus and stir-fry for about 4-5 minutes until tender-crisp.
Return the shrimp to the skillet and pour in soy sauce, oyster sauce, and sesame oil. Stir well to combine and cook for an additional 2 minutes.
Season with salt and pepper to taste. Serve over cooked rice or noodles.
Lemon Herb Shrimp with Couscous is a light and refreshing dish that brings vibrant flavors to your dinner table. The shrimp are marinated in lemon juice and fresh herbs, resulting in a zesty, savory taste that pairs beautifully with fluffy couscous. This recipe is not only delicious but also quick and easy to prepare, making it perfect for busy weeknights or casual gatherings.
The combination of succulent shrimp with the nutty flavor of couscous creates a satisfying meal that feels both gourmet and homey. Toss in some colorful veggies like cherry tomatoes and bell peppers for added nutrition and crunch. It’s a delightful dish that everyone will love!
Ingredients
1 pound large shrimp, peeled and deveined
1 cup couscous
2 cups vegetable or chicken broth
1 lemon, juiced and zested
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped, for garnish
Cherry tomatoes, halved (optional)
Bell pepper, diced (optional)
Instructions
Marinate the Shrimp: In a bowl, combine shrimp, lemon juice, lemon zest, olive oil, garlic, oregano, salt, and pepper. Mix well and let it marinate for about 15 minutes.
Cook the Couscous: In a saucepan, bring vegetable or chicken broth to a boil. Stir in couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.
Sauté the Shrimp: In a skillet over medium heat, add the marinated shrimp and cook for about 2-3 minutes on each side until they turn pink and opaque.
Combine and Serve: If using, stir in cherry tomatoes and bell pepper with the couscous. Place the couscous on plates, top with lemon herb shrimp, and garnish with freshly chopped parsley.
