8 Shrimp Recipes Under 400 Calories That’ll Make Weeknights Way More Delicious

By Brandon D / October 4, 2025

Craving something fast, fresh, and ridiculously tasty—but not looking to blow your calorie budget? Shrimp to the rescue. These eight recipes are light, lively, and big on flavor, all clocking in under 400 calories per serving. We’re talking bold spices, punchy citrus, and just the right amount of comfort. Dinner in 20 minutes? Totally doable. Meal prep for the week? Yes, please. Let’s cook smart and eat happy.

1. Chili-Lime Sheet Pan Shrimp With Sweet Peppers (Weeknight Hero)

This is the kind of recipe you’ll keep on speed dial. It’s bright, zesty, and cooks on a single sheet pan for minimal cleanup. The chili-lime combo hits that perfect tangy-spicy note, and the roasted peppers add sweetness that balances everything out.

Ingredients: (Serves 4, about 300–340 calories per serving)

• 1 lb large shrimp, peeled and deveined
• 2 cups mini sweet peppers, sliced into rings
• 1 small red onion, thinly sliced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 tsp garlic powder
• Zest of 1 lime + 2 tbsp lime juice
• 1/2 tsp kosher salt
• Freshly ground black pepper, to taste
• 2 tbsp chopped cilantro
• Lime wedges, for serving

Instructions:

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment.
2. Toss peppers and onion with half the olive oil, half the salt, and a few grinds of pepper. Spread on the pan and roast 10 minutes.
3. Meanwhile, combine remaining olive oil, chili powder, smoked paprika, cumin, garlic powder, lime zest, and lime juice. Add shrimp and toss to coat.
4. Pull the sheet pan, push veggies to the sides, and add shrimp in a single layer. Roast 6–8 minutes until shrimp are pink and just cooked.
5. Scatter cilantro, squeeze extra lime, and taste for salt.

Serve over cauliflower rice or wrapped in butter lettuce for low-carb tacos. Want more heat? Add a pinch of cayenne. Pro tip: don’t overcook the shrimp—pull them as soon as they curl and turn opaque.

2. Garlicky Shrimp Scampi Zoodles (All The Flavor, None Of The Heaviness)

Classic scampi is lush and buttery, but this lighter version swaps in zucchini noodles for a fresh, twirlable bowl that doesn’t weigh you down. You still get the garlic-lemon-parsley magic, just with a lighter vibe.

Ingredients: (Serves 4, about 320–360 calories per serving)

• 1 lb large shrimp, peeled and deveined
• 2 tsp olive oil
• 1 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 cup dry white wine (or low-sodium broth)
• Juice and zest of 1 lemon
• 1/4 tsp red pepper flakes
• 1/2 tsp kosher salt
• 3 medium zucchini, spiralized
• 1/4 cup chopped parsley
• Freshly ground black pepper
• 2 tbsp grated Parmesan (optional but great)

Instructions:

1. Pat shrimp dry and season with half the salt and pepper.
2. Heat olive oil in a large skillet over medium-high. Add shrimp and cook 1–2 minutes per side until pink. Transfer to a plate.
3. Reduce heat to medium. Add butter and garlic; cook 30 seconds until fragrant. Pour in wine, lemon juice, and red pepper flakes; simmer 1–2 minutes to reduce slightly.
4. Toss in zucchini noodles and lemon zest; cook 1–2 minutes until just tender.
5. Return shrimp to the pan with parsley. Toss, season to taste, and finish with Parmesan if using.

Serve immediately so the zoodles stay springy, not soggy. Add cherry tomatoes for color or swap in spaghetti squash if you want extra veg. Want it dairy-free? Skip the butter and Parmesan and use a splash more olive oil.

3. Coconut-Lime Shrimp Curry (Creamy, Light, And Weeknight-Friendly)

This curry tastes like it simmered all day, but it’s ready in 25 minutes. Light coconut milk keeps it silky without going overboard on calories, and lime lifts every spoonful. It’s cozy-meets-fresh in a bowl.

Ingredients: (Serves 4, about 350–390 calories per serving)

• 1 lb medium shrimp, peeled and deveined
• 2 tsp avocado or olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tbsp red curry paste
• 1 tsp ground turmeric
• 1 red bell pepper, thinly sliced
• 1 cup light coconut milk
• 1/2 cup low-sodium vegetable or chicken broth
• 1 tbsp fish sauce (or soy sauce)
• Juice of 1 lime, plus wedges
• 1 cup baby spinach
• 1/4 cup chopped cilantro
• 1/2 tsp kosher salt, to taste

Instructions:

1. Heat oil in a large skillet over medium. Sauté onion 3–4 minutes until translucent. Add garlic and ginger; cook 30 seconds.
2. Stir in curry paste and turmeric; toast 30 seconds. Add bell pepper, coconut milk, and broth. Simmer 5 minutes.
3. Season with fish sauce and salt. Add shrimp and cook 3–4 minutes until pink.
4. Stir in spinach to wilt, then finish with lime juice and cilantro.

Serve with a small scoop of jasmine rice or cauliflower rice to keep it under 400. Want extra veg? Toss in green beans or snap peas. If you like it spicy, add sliced Thai chiles or a dash of chili oil on top.

4. Lemon-Herb Grilled Shrimp Skewers (Five-Star Backyard Vibes)

These skewers taste like a summer cookout, even if you’re grilling indoors. The marinade is simple—lemon, garlic, herbs—but it makes the shrimp pop with fresh flavor. Perfect for meal prep or a light dinner with salad.

Ingredients: (Serves 4, about 250–300 calories per serving)

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• Zest of 1 lemon + 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh parsley
• Lemon wedges, for serving
• Wooden skewers, soaked in water 20 minutes

Instructions:

1. Whisk olive oil, lemon zest and juice, garlic, Dijon, honey, salt, pepper, dill, and parsley.
2. Toss shrimp in the marinade and rest 15–30 minutes in the fridge.
3. Heat a grill or grill pan to medium-high. Thread shrimp onto soaked skewers.
4. Grill 2–3 minutes per side until pink with light char. Squeeze with extra lemon.

Serve with a cucumber-tomato salad or on top of greens. Add cherry tomatoes and red onion to the skewers for colorful flair. Pro tip: don’t marinate longer than 30 minutes; the lemon can start to “cook” the shrimp.

5. Spicy Shrimp Tacos With Mango Slaw (Taco Night, But Lighter)

These tacos bring the heat and the sweet. Juicy shrimp, a crunchy mango-cabbage slaw, and a quick yogurt-lime sauce make them feel indulgent but totally weekday-approved. They’re a crowd-pleaser, trust me.

Ingredients: (Serves 4, 2 tacos each, about 360–390 calories per serving)

• 1 lb medium shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne (optional)
• 1/2 tsp kosher salt
• 8 small corn tortillas
• 1 cup shredded green or purple cabbage
• 1 ripe mango, julienned or diced
• 1/4 cup thinly sliced red onion
• 1 tbsp lime juice
• 2 tbsp chopped cilantro
• 1/3 cup plain Greek yogurt
• 1 tsp honey or agave
• 1 tsp hot sauce (optional)
• Lime wedges, for serving

Instructions:

1. Pat shrimp dry and toss with olive oil, chili powder, smoked paprika, cayenne, and salt.
2. In a bowl, toss cabbage, mango, red onion, lime juice, and cilantro. Season to taste.
3. Stir yogurt with honey and hot sauce into a quick drizzle.
4. Heat a skillet over medium-high. Cook shrimp 2–3 minutes per side until opaque.
5. Warm tortillas, fill with shrimp, top with mango slaw, and drizzle with yogurt sauce.

Swap mango for pineapple if that’s what you’ve got. Add avocado for extra creaminess (and still stay under 400 if you go easy). For meal prep, keep the slaw and shrimp separate until serving so everything stays crisp.

6. Smoky Paprika Shrimp And Cauliflower Grits (Comfort, Reimagined)

All the cozy vibes of shrimp and grits, minus the heaviness. Creamy cauliflower “grits” carry the buttery, smoky shrimp so well you won’t miss the classic version. It’s a comfort bowl that still feels light.

Ingredients: (Serves 4, about 330–380 calories per serving)

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp cayenne (optional)
• 1/2 tsp kosher salt, divided
• 1/4 tsp black pepper
• 1 large head cauliflower, riced (about 5 cups)
• 1/2 cup low-sodium chicken broth
• 1/4 cup plain Greek yogurt
• 1 tbsp unsalted butter
• 2 tbsp grated Parmesan
• 2 green onions, thinly sliced
• Lemon wedges

Instructions:

1. Season shrimp with smoked paprika, garlic powder, onion powder, cayenne, pepper, and half the salt.
2. Steam or sauté riced cauliflower with broth in a covered skillet over medium heat for 5–7 minutes until tender.
3. Stir in Greek yogurt, butter, Parmesan, and remaining salt. Mash slightly for a creamy texture; keep warm.
4. Heat olive oil in a separate skillet over medium-high. Cook shrimp 1–2 minutes per side until just cooked.
5. Spoon cauliflower grits into bowls, top with shrimp, green onions, and a squeeze of lemon.

For extra depth, add a few dashes of hot sauce over the shrimp. If you want a heartier bowl, toss in sautéed spinach or mushrooms. Keep the cauliflower a touch chunky for a “grits” feel.

7. Sesame-Ginger Shrimp Stir-Fry With Snap Peas (Crunchy, Saucy, Speedy)

This stir-fry is all about crisp-tender veggies and a glossy, gingery sauce that clings to every bite. It’s ready in a flash and tastes incredibly fresh. Seriously, this is weeknight gold.

Ingredients: (Serves 4, about 300–350 calories per serving)

• 1 lb medium shrimp, peeled and deveined
• 2 tsp avocado or canola oil, divided
• 2 cups sugar snap peas, trimmed
• 1 small red bell pepper, thinly sliced
• 2 green onions, chopped
• 1 tsp toasted sesame seeds
• 1 tsp sesame oil (for finishing)
• 1/4 tsp kosher salt

Stir-Fry Sauce:

• 2 tbsp low-sodium soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp freshly grated ginger
• 1 small garlic clove, minced
• 1 tsp cornstarch mixed with 2 tsp water

Instructions:

1. Whisk soy sauce, rice vinegar, honey, ginger, garlic, and cornstarch slurry. Set aside.
2. Heat 1 tsp oil in a large skillet or wok over high heat. Stir-fry shrimp with a pinch of salt for 2–3 minutes until just pink. Remove.
3. Add remaining 1 tsp oil. Stir-fry snap peas and bell pepper 2–3 minutes until crisp-tender.
4. Return shrimp, add sauce, and cook 30–60 seconds until glossy and thickened. Finish with sesame oil.
5. Top with green onions and sesame seeds.

Serve over cauliflower rice or a small scoop of brown rice. Add mushrooms or baby bok choy if you want more veg. Keep the pan hot and don’t overcrowd—high heat is your friend here.

8. Mediterranean Shrimp With Tomatoes, Feta, And Orzo (Light But Cozy)

Think seaside taverna vibes: juicy tomatoes, briny feta, fresh herbs, and tender shrimp. A small handful of orzo makes it feel complete while keeping each serving under 400 calories. It’s elegant enough for guests and easy enough for Tuesday.

Ingredients: (Serves 4, about 370–400 calories per serving)

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 3 cloves garlic, thinly sliced
• 1/2 tsp crushed red pepper flakes (optional)
• 1 pint cherry tomatoes, halved
• 1/2 cup low-sodium chicken or vegetable broth
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1/2 cup dry orzo
• 1/3 cup crumbled feta
• 2 tbsp chopped fresh basil or parsley
• Lemon wedges, for serving

Instructions:

1. Cook orzo in salted water to al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium. Sauté garlic and red pepper flakes 30 seconds.
3. Add tomatoes, broth, oregano, salt, and pepper. Simmer 5–6 minutes until tomatoes soften and release juices.
4. Nestle in shrimp and cook 3–4 minutes until opaque.
5. Stir in cooked orzo, then sprinkle with feta and herbs. Squeeze lemon over the top.

Serve with a simple arugula salad. Want it extra bright? Add a splash of white wine with the tomatoes. If you need it gluten-free, swap orzo for cooked quinoa or chickpeas.

How To Keep Shrimp Dishes Light And Flavor-Packed

Want to riff on these recipes without losing the under-400-calorie magic? Easy. Stick to smart cooking techniques and bold flavors, and you’ll be golden.

• Season generously: Citrus, herbs, and spices carry big flavor with minimal calories.
• Watch the fats: A tablespoon of oil goes a long way—measure, don’t pour.
• Load the veggies: Extra peppers, greens, or tomatoes make meals feel abundant.
• Cook shrimp quickly: Overcooked shrimp get rubbery fast. Pull them as soon as they’re pink and curled.
• Balance textures: Crunchy slaws, crisp snap peas, and creamy cauliflower make light meals feel satisfying.

Buying And Prepping Shrimp Like A Pro

• Size matters: Large or extra-large shrimp are easier to cook evenly.
• Peeled and deveined saves time. Tail-on looks fancy but isn’t mandatory.
• Thaw gently: Run under cold water for 5–7 minutes in a colander, then pat dry well.
• Dry = better sear: Moisture is the enemy of browning—always pat dry before seasoning.

Simple Sides To Keep It Under 400

• Cauliflower rice or zoodles
• Lightly dressed greens or chopped salads
• Grilled veggies or roasted asparagus
• A small scoop of brown rice, quinoa, or orzo when you want some carbs

There you have it—eight bright, bold, and totally doable shrimp recipes that won’t weigh you down. Pick one for tonight, double it for lunch tomorrow, and keep a bag of shrimp in your freezer for when cravings hit. Dinner just got faster, fresher, and a whole lot more fun.