13 Delicious Low-Carb Shrimp Recipes for Clean Eating and a Flat Stomach

Low-carb shrimp recipes are a fantastic way to enjoy delicious meals while keeping your clean eating goals on track. Packed with protein and flavor, shrimp lends itself perfectly to a variety of dishes that won't break your carb bank. Here are 10 easy and tasty ideas that can help support a flat stomach and satisfy your cravings!

Zesty Garlic Butter Shrimp With Asparagus

This dish is a delightful combination of shrimp and asparagus, all brought together with a rich garlic butter sauce. The shrimp are perfectly cooked, tender, and infused with zesty flavors that make each bite a treat. The vibrant green asparagus adds a nice crunch and a pop of color, making the plate visually appealing.

Serving this meal is simple. Just plate the shrimp over a bed of asparagus, and you have a dish that’s not only healthy but also looks gourmet. It’s great for a quick weeknight dinner or a special occasion.

Now, let’s get into the recipe so you can whip this up at home!

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
• Lemon wedges for serving

Instructions

1. Prepare the Asparagus: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the asparagus and sauté for about 5 minutes until tender. Season with salt and pepper. Remove from the skillet and set aside.
2. Cook the Shrimp: In the same skillet, add the remaining butter and garlic. Sauté for about 1 minute until fragrant. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque.
3. Add Flavor: Stir in the lemon juice and season with salt and pepper to taste. Mix well to coat the shrimp in the garlic butter.
4. Combine: Return the asparagus to the skillet and toss everything together for another minute to heat through.
5. Serve: Plate the shrimp and asparagus, garnish with chopped parsley, and serve with lemon wedges on the side.

Cilantro Lime Shrimp Tacos With Cabbage Slaw

These cilantro lime shrimp tacos are a fresh and tasty way to enjoy a low-carb meal. The shrimp are marinated in a zesty lime and cilantro mixture, giving them a bright flavor that pairs perfectly with the crunchy cabbage slaw. Each taco is filled with juicy shrimp, vibrant purple cabbage, and fresh tomatoes, all wrapped in a soft tortilla. A squeeze of lime adds the finishing touch, making every bite refreshing and satisfying.

The combination of flavors and textures makes these tacos a hit. The shrimp are cooked to perfection, while the slaw adds a nice crunch. Whether you're hosting a gathering or just looking for a quick weeknight dinner, these tacos are sure to impress.

Ingredients

• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• Juice of 2 limes
• 1/4 cup fresh cilantro, chopped
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 cups purple cabbage, shredded
• 1 cup tomatoes, diced
• 8 small tortillas
• Lime wedges for serving

Instructions

1. Marinate the Shrimp: In a bowl, combine olive oil, lime juice, cilantro, garlic powder, cumin, salt, and pepper. Add the shrimp and toss to coat. Let marinate for 15-20 minutes.
2. Prepare the Slaw: In a separate bowl, mix the shredded cabbage and diced tomatoes. Set aside.
3. Cook the Shrimp: Heat a skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side until they are pink and opaque.
4. Assemble the Tacos: Warm the tortillas in a dry skillet or microwave. Fill each tortilla with shrimp, top with cabbage slaw, and garnish with extra cilantro if desired.
5. Serve: Squeeze fresh lime juice over the tacos and enjoy!

Spicy Shrimp And Zucchini Noodles Stir-Fry

Spicy Shrimp and Zucchini Noodles Stir-Fry is a vibrant dish that brings together the freshness of vegetables and the bold flavors of shrimp. The image showcases a colorful bowl filled with perfectly cooked shrimp, zucchini noodles, and a mix of bell peppers. It's a feast for the eyes and the taste buds!

This dish is not only low in carbs but also packed with nutrients. The zucchini noodles serve as a fantastic substitute for traditional pasta, making it a great choice for anyone looking to eat clean. The shrimp adds a punch of protein, while the spices give it that extra kick.

Making this stir-fry is quick and easy, perfect for a busy weeknight dinner. You can customize it by adding your favorite veggies or adjusting the spice level to suit your taste. Let’s get cooking!

Ingredients

• 8 oz shrimp, peeled and deveined
• 2 medium zucchinis, spiralized into noodles
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 tablespoon soy sauce
• 1 tablespoon chili paste or sriracha (adjust to taste)
• 1 tablespoon honey or maple syrup
• Salt and pepper to taste
• Chopped green onions and sesame seeds for garnish

Instructions

1. Prepare the Zucchini Noodles: Use a spiralizer to create zucchini noodles and set aside.
2. Cook the Shrimp: In a large skillet, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove shrimp from the skillet and set aside.
3. Sauté Aromatics: In the same skillet, add minced garlic and ginger. Sauté for about 30 seconds until fragrant.
4. Add Zucchini Noodles: Add the zucchini noodles to the skillet and stir-fry for 2-3 minutes until they are slightly softened.
5. Combine Ingredients: Return the cooked shrimp to the skillet. Add soy sauce, chili paste, and honey. Toss everything together and cook for an additional 1-2 minutes to heat through. Season with salt and pepper to taste.
6. Serve: Plate the stir-fry and garnish with chopped green onions and sesame seeds. Enjoy hot.

Lemon Herb Grilled Shrimp Skewers

Picture this: juicy shrimp skewers sizzling on the grill, infused with the bright flavors of lemon and fresh herbs. This dish is perfect for a sunny day, whether you're hosting a backyard barbecue or just enjoying a quiet evening outdoors. The golden shrimp, paired with zesty lemon slices, create a delightful visual and culinary experience.

The combination of garlic, parsley, and lemon gives these skewers a fresh and vibrant taste. Plus, grilling brings out the natural sweetness of the shrimp, making each bite a treat. Serve these skewers with a side salad or some grilled veggies for a complete meal that’s low in carbs and high in flavor!

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, sliced
• Skewers (if using wooden skewers, soak them in water for 30 minutes)

Instructions

1. Marinate the Shrimp: In a bowl, combine olive oil, lemon juice, garlic, parsley, salt, and pepper. Add the shrimp and toss to coat. Let it marinate for at least 15 minutes.
2. Prepare the Skewers: Thread the marinated shrimp onto the skewers, alternating with lemon slices for added flavor.
3. Preheat the Grill: Heat your grill to medium-high heat. Make sure it’s well-oiled to prevent sticking.
4. Grill the Skewers: Place the skewers on the grill and cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque.
5. Serve: Remove from the grill and serve immediately. Enjoy your delicious lemon herb grilled shrimp skewers!

Garlic Lemon Shrimp With Broccoli

This Garlic Lemon Shrimp with Broccoli is a delightful dish that combines the fresh flavors of shrimp and broccoli with a zesty lemon and garlic sauce. The shrimp are perfectly cooked, tender, and juicy, while the broccoli adds a nice crunch and vibrant color to the plate. The dish is not only appealing to the eyes but also packed with nutrients, making it a great choice for clean eating.

The bright yellow of the lemon slices complements the green of the broccoli, creating a beautiful contrast. This meal is perfect for a quick weeknight dinner or a special occasion. Serve it with a side of lemon wedges for an extra burst of flavor!

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 cups broccoli florets
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Prepare the Broccoli: In a pot of boiling water, blanch the broccoli for about 2-3 minutes until bright green. Drain and set aside.
2. Cook the Shrimp: In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the Shrimp: Toss in the shrimp and cook for 2-3 minutes until they turn pink and opaque. Season with salt and pepper.
4. Combine: Add the blanched broccoli to the skillet, along with the lemon juice and zest. Stir everything together and cook for another minute to heat through.
5. Serve: Plate the shrimp and broccoli, garnishing with fresh parsley. Serve with lemon wedges on the side.

Shrimp And Cauliflower Rice Bowl

This Shrimp and Cauliflower Rice Bowl is a delightful blend of flavors and textures. The vibrant colors of the fresh vegetables, like broccoli, bell peppers, and carrots, make this dish not only tasty but visually appealing. The shrimp, perfectly cooked and seasoned, adds a protein punch that complements the lightness of the cauliflower rice.

Cauliflower rice is a fantastic low-carb alternative to traditional rice. It soaks up the flavors of the dish while keeping it healthy. This bowl is perfect for anyone looking to eat clean and enjoy a satisfying meal without the extra carbs.

To make this delicious bowl, you'll need some basic ingredients and a few simple steps. Let's get cooking!

Ingredients

• 1 pound shrimp, peeled and deveined
• 4 cups cauliflower rice
• 1 cup broccoli florets
• 1 cup diced bell peppers
• 1 cup diced carrots
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Green onions for garnish
• Sesame seeds for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
2. Add the shrimp to the skillet. Season with salt and pepper. Cook for 2-3 minutes on each side until they turn pink and opaque. Remove shrimp and set aside.
3. In the same skillet, add broccoli, bell peppers, and carrots. Stir-fry for about 5 minutes until they are tender-crisp.
4. Add the cauliflower rice to the skillet and stir well. Pour in soy sauce and sesame oil. Cook for another 3-4 minutes, stirring occasionally.
5. Return the shrimp to the skillet and mix everything together. Cook for an additional minute to heat through.
6. Serve hot, garnished with green onions and sesame seeds.

Mediterranean Shrimp And Quinoa Salad

This Mediterranean Shrimp and Quinoa Salad is a delightful mix of flavors and textures. The vibrant colors of fresh vegetables, succulent shrimp, and fluffy quinoa create a dish that is as pleasing to the eye as it is to the palate. The addition of feta cheese and olives brings a salty punch, while a squeeze of lemon adds brightness.

Perfect for a light lunch or dinner, this salad is packed with protein and healthy fats, making it a great choice for clean eating. The combination of shrimp and quinoa ensures you get a satisfying meal without the carbs. Plus, it’s easy to whip up, making it a go-to recipe for busy weeknights.

Let’s get cooking!

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/2 cup black olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. Cook the Quinoa: Rinse the quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork and let cool.
2. Sauté the Shrimp: In a skillet, heat olive oil over medium heat. Add shrimp and cook for 2-3 minutes on each side until pink and opaque. Season with salt and pepper.
3. Mix the Salad: In a large bowl, combine cooked quinoa, shrimp, cucumber, cherry tomatoes, red onion, olives, feta cheese, and parsley.
4. Add Dressing: Drizzle lemon juice over the salad and toss gently to combine. Adjust seasoning with more salt and pepper if needed.
5. Serve: Enjoy immediately or refrigerate for 30 minutes to let the flavors meld.

Buffalo Shrimp Lettuce Wraps

Buffalo Shrimp Lettuce Wraps are a fun and healthy twist on a classic dish. These wraps feature crispy shrimp tossed in spicy buffalo sauce, all nestled in fresh, crunchy lettuce leaves. The combination is not only delicious but also low in carbs, making it a great option for clean eating.

The bright colors of the dish make it visually appealing. You’ll see the vibrant green of the lettuce, the golden-brown shrimp, and a drizzle of creamy dressing that adds a nice contrast. Pair it with some crunchy carrot sticks for a complete meal that’s both satisfying and nutritious.

These wraps are perfect for lunch or dinner and can be made in no time. They’re great for meal prep, too! Just cook the shrimp ahead of time and assemble the wraps when you’re ready to eat. Enjoy the spicy kick and the fresh flavors!

Ingredients

• 1 pound shrimp, peeled and deveined
• 1/2 cup almond flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup buffalo sauce
• 1 head of romaine lettuce, leaves separated
• 1/4 cup ranch dressing
• Chopped parsley for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, mix almond flour, garlic powder, paprika, salt, and pepper. Toss the shrimp in this mixture until well coated.
3. Place the shrimp on a baking sheet lined with parchment paper and bake for 12-15 minutes until golden and cooked through.
4. Once cooked, toss the shrimp in buffalo sauce until evenly coated.
5. To assemble, place a few shrimp in each lettuce leaf, drizzle with ranch dressing, and sprinkle with chopped parsley.
6. Serve immediately with carrot sticks on the side.

Shrimp Scampi With Spiralized Vegetables

This Shrimp Scampi with Spiralized Vegetables is a delightful twist on a classic dish. The image showcases juicy shrimp nestled among colorful spiralized zucchini and bell peppers, all coated in a light, lemony sauce. It’s not just visually appealing; it’s also packed with flavor and nutrients.

The combination of shrimp and fresh vegetables makes this meal perfect for anyone looking to eat clean while enjoying a satisfying dish. The spiralized veggies serve as a fantastic low-carb alternative to traditional pasta, making it easier to maintain a flat stomach.

Let’s get into how you can whip up this delicious recipe in your own kitchen!

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 medium zucchini, spiralized
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 cloves garlic, minced
• 1/4 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
2. Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque. Season with salt and pepper.
3. Pour in the chicken broth and lemon juice, stirring to combine. Let it simmer for a couple of minutes.
4. Add the spiralized zucchini and sliced bell peppers to the skillet. Toss everything together and cook for an additional 2-3 minutes until the veggies are tender.
5. Remove from heat and garnish with fresh parsley before serving.

Coconut Shrimp With Sweet Chili Sauce

Coconut shrimp is a delightful dish that combines the sweetness of coconut with the savory flavor of shrimp. The crispy coating makes it a favorite for many. In this recipe, shrimp is coated in a mixture of shredded coconut and breadcrumbs, then fried or baked until golden brown. The result is a crunchy, flavorful bite that pairs perfectly with a tangy sweet chili sauce.

This dish is not just tasty; it's also low in carbs, making it a great option for those looking to eat clean. The sweet chili sauce adds a nice kick, balancing the sweetness of the coconut. Serve it as an appetizer or a main dish, and watch it disappear!

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cup shredded coconut
• 1 cup breadcrumbs (preferably panko)
• 2 large eggs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup sweet chili sauce
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 400°F (200°C) or heat oil in a frying pan over medium heat.
2. In a bowl, whisk the eggs with salt and pepper. In another bowl, mix the shredded coconut and breadcrumbs.
3. Dip each shrimp into the egg mixture, then coat with the coconut-breadcrumb mixture.
4. If baking, place the shrimp on a baking sheet lined with parchment paper. Bake for 15-20 minutes until golden brown. If frying, cook for 2-3 minutes on each side until crispy.
5. In a small bowl, mix sweet chili sauce with lime juice. Serve the shrimp hot with the sauce on the side and garnish with fresh cilantro.

Shrimp And Egg Scramble For Breakfast

Start your day right with a shrimp and egg scramble! This dish is not only tasty but also packed with protein, making it perfect for a low-carb breakfast. The combination of fluffy scrambled eggs and succulent shrimp creates a delightful meal that’s quick to whip up.

The image shows a vibrant plate filled with golden scrambled eggs, topped with juicy shrimp and fresh tomatoes. The addition of herbs adds a pop of color and flavor. A side of toasted bread complements the dish, making it a satisfying breakfast option.

For those looking to maintain a clean eating lifestyle, this recipe fits the bill. It’s simple, nutritious, and sure to keep you full until lunchtime.

Ingredients

• 4 large eggs
• 1 cup cooked shrimp, peeled and deveined
• 1/4 cup diced tomatoes
• 2 tablespoons chopped fresh parsley
• Salt and pepper to taste
• 1 tablespoon olive oil or butter
• 2 slices of whole-grain toast (optional)

Instructions

1. In a bowl, whisk the eggs with salt and pepper until well combined.
2. Heat olive oil or butter in a non-stick skillet over medium heat.
3. Add the cooked shrimp to the skillet and sauté for about 2 minutes until heated through.
4. Pour the whisked eggs into the skillet and gently stir, allowing the eggs to cook evenly.
5. When the eggs are almost set, add the diced tomatoes and parsley. Stir until everything is well mixed and the eggs are fully cooked.
6. Serve immediately with toasted bread on the side, if desired.

Baked Parmesan Shrimp With Herbs

Baked Parmesan Shrimp With Herbs is a delightful dish that combines the rich flavors of shrimp with the savory taste of Parmesan cheese and fresh herbs. This recipe is not only low in carbs but also quick to prepare, making it perfect for a weeknight dinner or a special occasion.

The shrimp are coated with a mixture of Parmesan cheese, garlic, and herbs, then baked until golden and crispy. The aroma that fills your kitchen while these shrimp are baking is simply irresistible. Serve them with a squeeze of fresh lemon for a burst of brightness that complements the dish beautifully.

This dish pairs well with a simple salad or steamed vegetables, making it a complete meal that’s both satisfying and healthy. Plus, it’s a great way to impress your guests without spending hours in the kitchen!

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 lemon, sliced for garnish

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, combine the Parmesan cheese, breadcrumbs, minced garlic, parsley, oregano, salt, and pepper.
3. Add the shrimp to the bowl and drizzle with olive oil. Toss until the shrimp are well coated with the mixture.
4. Arrange the shrimp in a single layer on the prepared baking sheet.
5. Bake for 12-15 minutes, or until the shrimp are cooked through and the coating is golden brown.
6. Remove from the oven and garnish with lemon slices before serving.

Shrimp And Cabbage Stir-Fry

This Shrimp and Cabbage Stir-Fry is a quick and tasty dish that’s perfect for anyone looking to eat clean. The vibrant colors of the vegetables pop against the backdrop of the shrimp, making it as appealing to the eyes as it is to the palate. The combination of shrimp, crunchy cabbage, and colorful bell peppers creates a delightful mix of flavors and textures.

The dish is not only low in carbs but also packed with nutrients. Shrimp is a great source of protein, while cabbage and bell peppers add fiber and vitamins. Plus, it cooks up in no time, making it an ideal choice for busy weeknights.

To make this dish, you’ll need a few simple ingredients. Fresh shrimp, shredded cabbage, and a mix of your favorite bell peppers come together in a hot wok for a quick stir-fry. The addition of garlic and ginger adds a nice kick, rounding out the flavors beautifully.

Ingredients

• 1 pound shrimp, peeled and deveined
• 4 cups shredded cabbage
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 green onions, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large wok over medium-high heat.
2. Add minced garlic and ginger, sautéing for about 30 seconds until fragrant.
3. Add the shrimp and cook until they turn pink, about 2-3 minutes.
4. Stir in the sliced bell peppers and cabbage, cooking for another 3-4 minutes until the vegetables are tender-crisp.
5. Pour in the soy sauce, mixing everything well. Season with salt and pepper to taste.
6. Garnish with chopped green onions before serving.