20 Delicious Low Sodium Shrimp Recipes Healthy

Are you on the hunt for mouthwatering shrimp dishes that won’t skyrocket your sodium intake? Look no further! Our roundup of 20 Delicious Low Sodium Shrimp Recipes is here to inspire your next healthy meal. Perfect for busy weeknights or leisurely weekend cooking, these recipes promise big flavors without the guilt. Dive in and discover your new favorite way to enjoy shrimp!

Garlic Herb Grilled Shrimp

Nothing says summer like these Garlic Herb Grilled Shrimp, bursting with flavor and ready in just minutes. Perfect for your next backyard BBQ or a quick weeknight dinner!

Ingredients

• 1 pound large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. In a large bowl, whisk together 3 tablespoons olive oil, 4 cloves minced garlic, 1 tablespoon fresh lemon juice, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
2. Add the shrimp to the bowl and toss to coat evenly. Let marinate for at least 15 minutes at room temperature.
3. Preheat your grill to medium-high heat (about 400°F). Thread the shrimp onto skewers.
4. Grill the shrimp for 2-3 minutes per side, until they are pink and opaque.
5. Sprinkle with 2 tablespoons chopped fresh parsley before serving.

The magic of this recipe lies in the quick marinade that infuses the shrimp with a vibrant garlic and herb flavor, making them irresistibly juicy and fragrant.

Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

Lemon Pepper Shrimp Stir Fry

Brighten up your weeknight dinner with this zesty Lemon Pepper Shrimp Stir Fry, a dish that’s as vibrant in flavor as it is simple to prepare.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp freshly ground black pepper
• 1/2 tsp salt
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1/4 cup chicken broth
• 2 tbsp soy sauce
• 1 tsp honey
• 1/4 tsp red pepper flakes (optional)

Instructions

1. In a large bowl, toss the shrimp with 1 tbsp olive oil, lemon zest, lemon juice, black pepper, and salt until evenly coated. Let marinate for 10 minutes.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side until pink and opaque. Remove from the skillet and set aside.
3. In the same skillet, add the garlic, red bell pepper, and broccoli. Stir fry for 3-4 minutes until the vegetables are just tender.
4. Whisk together the chicken broth, soy sauce, honey, and red pepper flakes. Pour the mixture into the skillet and bring to a simmer.
5. Return the shrimp to the skillet and toss everything together for 1-2 minutes until the shrimp is heated through and the sauce has slightly thickened.

The magic of this dish lies in the balance of tangy lemon and bold pepper, creating a light yet flavorful sauce that clings perfectly to the shrimp and crisp vegetables.

Tip: For an extra burst of freshness, garnish with chopped parsley or basil before serving.

Spicy Cajun Shrimp Skewers

Get ready to fire up the grill with these Spicy Cajun Shrimp Skewers, a dish that packs a punch of flavor and is perfect for your next backyard BBQ.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 tablespoon Cajun seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 tablespoon lemon juice
• Wooden or metal skewers

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large bowl, combine the shrimp with 2 tablespoons olive oil, 1 tablespoon Cajun seasoning, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, and 1 tablespoon lemon juice. Toss until the shrimp are evenly coated.
3. Thread the shrimp onto skewers, leaving a little space between each one for even cooking.
4. Grill the skewers for 2-3 minutes per side, or until the shrimp are pink and opaque.

The magic of these skewers lies in the Cajun seasoning’s bold flavors, perfectly balanced with a hint of smokiness and a kick of heat. They’re a surefire way to spice up any meal.

Tip: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.

Shrimp and Avocado Salad

This Shrimp and Avocado Salad is a refreshing, protein-packed dish that’s perfect for a light lunch or a summer dinner. It’s quick to prepare and bursting with flavors that complement each other beautifully.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large skillet over medium heat, heat 1 tbsp olive oil. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove from heat and let cool.
2. In a large bowl, combine the diced avocados, cherry tomatoes, red onion, and cilantro.
3. Add the cooled shrimp to the bowl.
4. Drizzle with the remaining 1 tbsp olive oil and lime juice. Sprinkle with salt and black pepper. Gently toss to combine.
5. Serve immediately or chill in the refrigerator for 30 minutes to enhance the flavors.

The creamy texture of the avocado pairs perfectly with the succulent shrimp, creating a dish that’s both satisfying and light. The lime juice adds a zesty kick that brightens every bite.

Tip: For an extra crunch, sprinkle some toasted pumpkin seeds on top before serving.

Coconut Lime Shrimp Curry

Bring a taste of the tropics to your table with this vibrant Coconut Lime Shrimp Curry, a dish that’s as easy to make as it is delicious.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, sliced
• 1 can (14 oz) coconut milk
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 lime, juiced and zested
• 1 tbsp brown sugar
• 1/2 tsp salt
• Fresh cilantro, for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing for 2 minutes until fragrant.
2. Add red bell pepper and cook for another 3 minutes, until slightly softened.
3. Stir in curry powder and turmeric, cooking for 1 minute to toast the spices.
4. Pour in coconut milk, lime juice, lime zest, brown sugar, and salt. Bring to a simmer.
5. Add shrimp to the skillet, cooking for 4-5 minutes until they turn pink and opaque.
6. Garnish with fresh cilantro before serving.

The zest of lime adds a bright, citrusy punch that perfectly balances the creamy coconut milk, making every bite a delightful contrast of flavors.

Tip: For an extra kick, add a diced jalapeño with the bell pepper.

Shrimp Scampi with Zucchini Noodles

Dive into this lighter take on a classic, where zucchini noodles bring a fresh twist to the beloved shrimp scampi.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 medium zucchinis, spiralized into noodles
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large skillet, heat 2 tbsp olive oil and 2 tbsp butter over medium heat. Add the shrimp, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes per side until pink. Remove shrimp and set aside.
2. In the same skillet, add the remaining 1 tbsp butter, minced garlic, and 1/4 tsp red pepper flakes. Sauté for 1 minute until fragrant.
3. Pour in 1/2 cup white wine and 1/4 cup lemon juice. Bring to a simmer and cook for 3 minutes to reduce slightly.
4. Add the zucchini noodles to the skillet. Toss gently and cook for 2 minutes until just tender.
5. Return the shrimp to the skillet, add 1/4 cup chopped parsley, and toss everything together. Cook for another minute to heat through.

The magic of this dish lies in the zucchini noodles’ ability to soak up the garlicky, buttery sauce while keeping the meal light and vibrant.

Tip: For an extra crunch, sprinkle with toasted almond slices before serving.

Baked Parmesan Crusted Shrimp

These Baked Parmesan Crusted Shrimp are a quick, elegant dish that’s perfect for impressing guests or treating yourself to something special on a weeknight.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tablespoons melted butter
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, mix together the grated Parmesan cheese, breadcrumbs, garlic powder, paprika, salt, and pepper.
3. Dip each shrimp into the melted butter, then coat thoroughly with the Parmesan mixture. Place on the prepared baking sheet.
4. Drizzle the olive oil over the coated shrimp to help them crisp up in the oven.
5. Bake for 12-15 minutes, or until the shrimp are pink and the coating is golden and crispy.
6. Garnish with fresh parsley before serving.

The magic of this recipe lies in the crispy, cheesy crust that locks in the shrimp’s natural juiciness, creating a delightful contrast in every bite.

Tip: For an extra crunch, broil the shrimp for the last 2 minutes of baking, but keep a close eye to prevent burning.

Shrimp Tacos with Mango Salsa

These Shrimp Tacos with Mango Salsa are a vibrant, flavor-packed meal that brings a taste of the tropics to your table in under 30 minutes.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup diced mango
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 8 small corn tortillas
• 1 avocado, sliced

Instructions

1. In a bowl, toss the shrimp with 1 tbsp olive oil, chili powder, cumin, salt, and black pepper until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from heat.
3. In another bowl, combine the mango, red bell pepper, red onion, cilantro, and lime juice to make the salsa.
4. Warm the tortillas according to package instructions.
5. Assemble the tacos by dividing the shrimp among the tortillas, topping with mango salsa and avocado slices.

The sweetness of the mango salsa perfectly balances the spicy, savory shrimp, creating a taco that’s as beautiful as it is delicious.

Tip: For an extra kick, add a dash of hot sauce to the shrimp before cooking.

Thai Basil Shrimp with Brown Rice

Bring a taste of Thailand to your kitchen with this vibrant Thai Basil Shrimp, served over nutty brown rice for a wholesome meal.

Ingredients

• 1 cup brown rice
• 1 lb shrimp, peeled and deveined
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 cup fresh Thai basil leaves
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp red pepper flakes

Instructions

1. Cook the brown rice according to package instructions and set aside.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side until pink. Remove and set aside.
3. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add garlic and red bell pepper, sautéing for 2 minutes until fragrant.
4. Return the shrimp to the skillet. Stir in soy sauce, oyster sauce, sugar, and red pepper flakes, cooking for another minute.
5. Remove from heat and fold in Thai basil leaves until just wilted.
6. Serve the shrimp mixture over the cooked brown rice.

The magic of this dish lies in the bold contrast between the sweet, spicy sauce and the fresh, peppery bite of Thai basil.

Tip: For an extra kick, add a splash of fish sauce to the skillet when you return the shrimp.

Shrimp and Broccoli Stir Fry

Whip up this Shrimp and Broccoli Stir Fry for a quick, flavorful dinner that’s sure to impress with its vibrant colors and crisp textures.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups broccoli florets
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp soy sauce
• 1 tbsp honey
• 1/2 tsp red pepper flakes
• 1/4 cup water
• 1 tsp sesame oil
• 1 tbsp sesame seeds, for garnish

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side until pink and opaque. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp vegetable oil. Add garlic and ginger, sautéing for 30 seconds until fragrant.
3. Add broccoli florets to the skillet, stirring to coat with the garlic and ginger. Pour in 1/4 cup water, cover, and steam for 3 minutes until broccoli is bright green and tender-crisp.
4. Return the shrimp to the skillet. Add 2 tbsp soy sauce, 1 tbsp honey, and 1/2 tsp red pepper flakes, stirring to combine. Cook for 1 minute until everything is well-coated and heated through.
5. Drizzle with 1 tsp sesame oil and sprinkle with sesame seeds before serving.

The magic of this dish lies in the balance of sweet honey and spicy red pepper flakes, creating a sauce that clings perfectly to every bite.

Tip: For an extra crunch, toss in some sliced almonds with the sesame seeds at the end.

Grilled Shrimp with Quinoa Salad

Grilled shrimp meets fluffy quinoa in this light yet satisfying salad, perfect for those warm evenings when you crave something fresh off the grill.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup quinoa, rinsed
• 2 cups water
• 1/4 cup olive oil, divided
• 2 tbsp lemon juice
• 1 tsp salt, divided
• 1/2 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh parsley, chopped

Instructions

1. In a medium saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork.
2. Preheat grill to medium-high heat. In a bowl, toss shrimp with 2 tbsp olive oil, 1/2 tsp salt, and black pepper. Grill shrimp for 2-3 minutes per side until pink and opaque.
3. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, and parsley. Drizzle with remaining olive oil, lemon juice, and remaining salt. Toss gently to combine.
4. Top quinoa salad with grilled shrimp and serve immediately.

The magic of this dish lies in the contrast between the smoky grilled shrimp and the bright, herby quinoa salad—a match made in summer heaven.

Tip: For an extra flavor boost, let the shrimp marinate in the olive oil, lemon juice, and seasonings for 15 minutes before grilling.

Shrimp and Spinach Pasta

Dive into this creamy Shrimp and Spinach Pasta, a dish that combines succulent seafood with fresh greens for a meal that’s both luxurious and comforting.

Ingredients

• 8 oz linguine pasta
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 lb large shrimp, peeled and deveined
• 2 cups fresh spinach
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Cook the linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the spinach and cook for 2 minutes until wilted.
5. Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, salt, black pepper, and red pepper flakes. Simmer for 2 minutes until the sauce thickens slightly.
6. Return the shrimp to the skillet and add the cooked linguine. Toss everything together until well coated and heated through.

The magic of this dish lies in the creamy sauce that clings to every strand of pasta, enriched with the sweetness of shrimp and the freshness of spinach.

Tip: For an extra kick, increase the red pepper flakes to 1/2 tsp.

Low Sodium Shrimp Fried Rice

Craving something savory but mindful of your sodium intake? This Low Sodium Shrimp Fried Rice is a flavorful twist on the classic, packed with veggies and succulent shrimp.

Ingredients

• 1 cup long-grain brown rice, cooked and cooled
• 1/2 lb medium shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 2 cloves garlic, minced
• 1/2 cup carrots, diced
• 1/2 cup frozen peas, thawed
• 2 eggs, lightly beaten
• 2 tbsp low sodium soy sauce
• 1 tsp sesame oil
• 1/4 tsp black pepper
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes until pink. Remove and set aside.
2. In the same skillet, add remaining 1 tbsp olive oil. Sauté garlic and carrots for 2 minutes until carrots soften.
3. Push veggies to one side, pour eggs into the other side. Scramble until just set, about 1 minute.
4. Add cooked rice, peas, soy sauce, sesame oil, and black pepper. Stir-fry for 3-4 minutes until everything is well combined and heated through.
5. Return shrimp to the skillet, add green onions, and toss for another minute.

The sesame oil and fresh green onions add a depth of flavor that makes this dish stand out, without relying on salt.

Tip: For an extra crunch, sprinkle with unsalted roasted peanuts before serving.

Shrimp and Corn Chowder

Warm up your evening with this creamy Shrimp and Corn Chowder, a comforting bowl that’s brimming with sweet corn and succulent shrimp.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 4 cups chicken broth
• 2 cups potatoes, diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 2 cups corn kernels (fresh or frozen)
• 1 pound shrimp, peeled and deveined
• 1 cup heavy cream
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and red bell pepper, sautéing until softened, about 5 minutes.
2. Pour in chicken broth and add potatoes, salt, black pepper, and paprika. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
3. Stir in corn and shrimp, cooking until shrimp are pink and cooked through, about 5 minutes.
4. Reduce heat to low, stir in heavy cream, and heat through without boiling, about 2 minutes.
5. Garnish with fresh parsley before serving.

The magic of this chowder lies in the balance of textures—creamy broth, tender shrimp, and the slight crunch of sweet corn.

Tip: For an extra layer of flavor, try roasting the corn before adding it to the chowder.

Mediterranean Shrimp Salad

Dive into the flavors of the Mediterranean with this vibrant shrimp salad, perfect for a light lunch or a refreshing dinner option.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and halved
• 2 tbsp fresh lemon juice
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped

Instructions

1. In a large skillet over medium heat, heat 1 tbsp olive oil. Add shrimp, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque. Remove from heat and let cool.
2. In a large bowl, combine cherry tomatoes, cucumber, red onion, and Kalamata olives.
3. Add the cooled shrimp to the bowl.
4. In a small bowl, whisk together remaining 1 tbsp olive oil, lemon juice, 1/2 tsp salt, 1/4 tsp black pepper, dill, and parsley. Pour over the salad and toss gently to combine.
5. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

The combination of fresh herbs and briny olives gives this salad a distinctly Mediterranean flair that’s both light and satisfying.

Tip: For an extra burst of flavor, add a sprinkle of feta cheese before serving.

Shrimp and Mushroom Risotto

There’s something undeniably comforting about a creamy risotto, and this Shrimp and Mushroom Risotto is no exception—packed with flavors that meld beautifully in every bite.

Ingredients

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken stock, warmed
• 1/2 lb shrimp, peeled and deveined
• 1 cup mushrooms, sliced
• 1/4 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large pan, heat 1 tbsp olive oil and 1 tbsp unsalted butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until translucent, about 3 minutes.
2. Stir in 1 cup Arborio rice, coating it well with the oil and butter. Pour in 1/2 cup dry white wine, stirring until the wine is mostly absorbed.
3. Begin adding the warmed chicken stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 18 minutes.
4. Add the shrimp and sliced mushrooms, cooking until the shrimp are pink and opaque, about 4 minutes.
5. Remove from heat. Stir in 1/4 cup grated Parmesan cheese, 1/4 tsp salt, and 1/4 tsp black pepper. Garnish with 2 tbsp chopped fresh parsley before serving.

The magic of this risotto lies in the slow addition of stock, which coaxes out the rice’s natural creaminess without any actual cream. Perfect for when you want to impress with minimal fuss.

Tip: Keep your stock warm in a saucepan on the stove to maintain the risotto’s cooking temperature.

Shrimp Stuffed Bell Peppers

These Shrimp Stuffed Bell Peppers are a vibrant, flavorful twist on a classic, packing a punch of seafood goodness into every bite.

Ingredients

• 4 large bell peppers, any color
• 1 lb shrimp, peeled, deveined, and chopped
• 1 cup cooked rice
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1/2 cup shredded cheddar cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper

Instructions

1. Preheat oven to 375°F. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
2. In a skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
3. Add shrimp to the skillet, cooking until pink, about 4 minutes. Stir in rice, salt, black pepper, paprika, and cayenne pepper. Cook for another 2 minutes.
4. Spoon the shrimp mixture into the bell peppers. Top with cheddar cheese.
5. Bake for 25 minutes, until the peppers are tender and the cheese is bubbly and golden.

The combination of juicy shrimp and melted cheese inside a sweet bell pepper creates a delightful contrast of textures and flavors that’s sure to impress.

Tip: For an extra kick, drizzle the stuffed peppers with a little hot sauce before serving.

Shrimp and Asparagus Foil Packets

These Shrimp and Asparagus Foil Packets are a breeze to make and clean up, offering a succulent and flavorful meal with minimal fuss.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your grill to medium-high heat or oven to 400°F.
2. In a large bowl, combine shrimp, asparagus, olive oil, garlic, lemon zest, lemon juice, salt, black pepper, and red pepper flakes. Toss to coat evenly.
3. Divide the mixture evenly among 4 large pieces of foil. Fold the foil around the shrimp and asparagus, sealing tightly to form packets.
4. Grill or bake for 10-12 minutes, until the shrimp are pink and opaque and the asparagus is tender.
5. Carefully open the packets (watch for steam) and sprinkle with fresh parsley before serving.

The magic of these foil packets lies in the steam that locks in the flavors, creating a dish that’s both vibrant and deeply satisfying.

Tip: For an extra burst of freshness, serve with additional lemon wedges on the side.

Shrimp and Cauliflower Grits

Dive into a comforting bowl of Shrimp and Cauliflower Grits, where creamy meets crispy in this low-carb twist on a Southern classic.

Ingredients

• 1 large head cauliflower, riced (about 4 cups)
• 1 lb shrimp, peeled and deveined
• 2 cups chicken broth
• 1 cup sharp cheddar cheese, shredded
• 2 tbsp butter
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 green onions, sliced

Instructions

1. In a large skillet over medium heat, heat 1 tbsp olive oil. Add the shrimp, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp smoked paprika. Cook for 2-3 minutes per side until pink. Remove and set aside.
2. In the same skillet, melt 2 tbsp butter with the remaining 1 tbsp olive oil. Add the riced cauliflower and cook for 5 minutes, stirring occasionally.
3. Pour in 2 cups chicken broth and bring to a simmer. Cook for 10 minutes, or until the cauliflower is tender and the broth is mostly absorbed.
4. Stir in 1 cup sharp cheddar cheese and 1 tsp garlic powder until the cheese is melted and the mixture is creamy.
5. Return the shrimp to the skillet, tossing to combine and heat through for about 2 minutes.
6. Garnish with sliced green onions before serving.

The magic of this dish lies in the cauliflower’s ability to mimic the texture of traditional grits while adding a nutty flavor that pairs perfectly with the smoky shrimp.

Tip: For an extra kick, add a pinch of cayenne pepper to the shrimp seasoning.

Shrimp and Tomato Basil Soup

Warm up with this comforting Shrimp and Tomato Basil Soup, a vibrant blend of juicy shrimp, ripe tomatoes, and fresh basil that’s as nourishing as it is flavorful.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 pound medium shrimp, peeled and deveined
• 1/4 cup fresh basil leaves, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon sugar

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Pour in chicken broth and diced tomatoes, bringing the mixture to a boil. Reduce heat and simmer for 10 minutes.
3. Add shrimp to the pot, cooking until they turn pink and opaque, about 3 minutes.
4. Stir in fresh basil, salt, black pepper, and sugar. Simmer for another 2 minutes to blend the flavors.

The magic of this soup lies in the fresh basil’s bright aroma, which perfectly complements the sweetness of the shrimp and tomatoes.

Tip: For an extra kick, add a pinch of red pepper flakes with the basil.

Conclusion

We hope this roundup of 20 delicious low sodium shrimp recipes inspires your next healthy meal! Each dish is a testament to how flavorful and satisfying low sodium cooking can be. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!