Whether you’re following the keto diet, eating low carb, or you’re just a little sick of bread (*gasp* is that even possible?), it’s easy to fall into the same old thing in the kitchen.
Chicken, turkey, salmon, rinse, repeat with low carb veggies. OK, and maybe some bacon too. And yes, while you may lose some weight,
As they say, there are more fish in the sea… and there are also shrimp! So set that flaky fish aside (at least for today) and try one of these low carb, keto-friendly shrimp recipes.
This recipe really floats our (zucchini) boat. And even though they look worthy of a restaurant kitchen, they’re super simple to make.
Slice the zucchini in half and scoop out the insides. Then season the boats, stuff ’em with the shrimp and artichoke filling, cover with Parmesan cheese, and pop in the broiler until the cheese is gold and crispy.
For the sturdiest boat, opt for the largest zucchini you can find. What to do with all that filling? Freeze it in an ice cube tray and pop into smoothies.
Spicy, light and ready in just 15 minutes, it’s hard to go wrong with this finger-licking-good recipe.
Butter lettuce as a base keeps this meal keto and gluten-free, though you can expect this dish to get a bit messy with a generous serving of blue cheese dressing (not that we care in the slightest).
The secret to sturdy and stuffable lettuce cups: Boston lettuce. The cup-like leaves are perfect for filling and even ensure that they don’t leak too much sauce.
This recipe sticks to simple fillings like carrots, cucumber, and avocado but tastes anything but simple thanks to its ginger and peanut sauce. For a little more stuffing variety, try sliced squash, zucchini, bell pepper, or jicama.
Got a packet of taco seasoning lying around? Use it to spice up some shrimp and make this super simple shrimp fajita bowl.
Ready to eat in less than 30 minutes, this recipe only requires sautéing some veggies (bell pepper and onion are fajita classics), browning the shrimp, and piling the spiced goods onto whatever topping you choose.
To keep it low carb, we love cauliflower rice for soaking up the sauce or chopped romaine for extra crunch.
Breakfast, lunch, dinner… this spicy shrimp recipe is great any time, anywhere. Made in less than 20 minutes, the key to this bowl is the lip-smacking sauce.
Simply whisk some Sambal Oelek (an Asian chili sauce) with Dijon and honey, coat the shrimp once it’s browned, and the rest is easy peasy.
Warm cauliflower rice (we love frozen), fry up an egg, and top with chives. Who you callin’ shrimp?! This recipe has some seriously big flavor.
Keto, paleo and Whole30-friendly grits?! Yes, they do exist. Made with frozen cauliflower, garlic, ghee, and salt, these grits taste just as rich as their corn-filled counterpart but keep things low carb.
The only other add-ins are Cajun-spiced shrimp and chopped parsley. Fast, easy, and flavorful, this dish makes the perfect last minute dinner bowl or even a speedy lunch (if you have access to a kitchen).
One of our favorite things about eating low carb: You don’t have to sacrifice creamy sauces — especially the cheesy ones.
Made with half and half, Parmesan, white wine, and butter, this sauce is as savory as it gets (and is the perfect vehicle for loads of wilted spinach).
Pour over zucchini noodles, fill in half a spaghetti squash, or if you’re craving some surf and turf, top on steak. Though many recipes do fine with frozen shrimp, we say go fresh, as they soak up more of the garlicky flavor.
It wouldn’t be a proper shrimp list if there wasn’t at least one recipe for shrimp scampi. Though we love indulging in the decadent seafood dish as is (piled high on pasta), we love that this lighter recipe means we can enjoy it even more.
Zucchini noodles add just the right amount of crunch, while the shallots, garlic, white wine, butter, red chili flakes, and lemon give the dish that scampi flavor we know and love.
And did we mention it takes less than 30 minutes to make? Welcome to (shrimp-filled) heaven.
Here’s another take on shrimp scampi, this time with spaghetti squash as the “pasta” instead of noodles.
The key to this recipe is the garlic. (Never enough garlic, amiright?) Let it roast in the butter until it turns light brown before adding the shrimp.
Also, be sure to save the spaghetti squash to cook until right at the very end. It doesn’t take a lot of time to cook, but you’ll still get the perfect combo of flavors.
Shrimp baked in eggs? At first, we were skeptical. But after one bite of the veggie-packed, jalapeño-spiced goodness we couldn’t wait to eat more. We were so eager, in fact, we always demolished all of our leftovers.
Super customizable and easy to make, this shrimp bake is a great dish to enjoy for days — if it makes it that long.
Pro tip: Sauté the veggies before layering them in the baking dish. You’ll get much more flavor.
It’s all in the name on this one. Garlic, butter — what more is there to love? This dinner will take you 20 minutes, tops, and taste like you picked it up from somewhere top-notch.
Jumbo shrimp are best for this meal. A bit of chicken broth, a squeeze of fresh lemon juice, and a kick of cayenne bring it all together. Don’t forget to top with parsley for that extra oomf.
Another reason we love these little crustaceans is that they taste great served with other proteins. Take this sausage and shrimp skillet, which is packed with flavor and loads of veggies.
The soft texture and flavor of shrimp pairs perfectly with meaty sausage, and the combo ensures that there’s plenty of protein in each and every bite. Other great veggies to add are onions, snap peas, and halved tomatoes.
There’s something about shrimp recipes that amp up the fancy factor, yet they take next to no time at all to prepare. Fresh, frozen, jumbo, or regular, there’s plenty of ways to make shrimp your new go-to protein.