20 Delicious Heart Healthy Shrimp Recipes Nutritious

Dive into the world of heart-healthy cooking with our roundup of 20 Delicious Heart Healthy Shrimp Recipes! Perfect for home cooks looking to whip up quick, nutritious meals that don’t skimp on flavor. Whether you’re craving a light dinner or a cozy comfort dish, these shrimp recipes are sure to delight your taste buds and keep your heart happy. Let’s get cooking!

Garlic Butter Shrimp with Quinoa

Garlic Butter Shrimp with Quinoa is a quick, flavorful dish that brings a touch of elegance to your weeknight dinner table without any fuss.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 teaspoon salt
• 1 pound large shrimp, peeled and deveined
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. In a medium saucepan, combine quinoa, water, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit, covered, for 5 minutes.
2. While quinoa cooks, season shrimp with remaining 1/4 teaspoon salt. In a large skillet over medium heat, melt butter. Add garlic and red pepper flakes, cooking for 1 minute until fragrant.
3. Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Stir in lemon juice and parsley, then remove from heat.
4. Fluff quinoa with a fork and divide among plates. Top with garlic butter shrimp and drizzle with any remaining sauce from the skillet.

The magic of this dish lies in the garlic butter sauce, which perfectly coats both the shrimp and quinoa, creating a harmonious blend of flavors in every bite.

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

Spicy Grilled Shrimp Skewers

These Spicy Grilled Shrimp Skewers are a quick, flavorful way to bring some heat to your next barbecue, perfect for those who love a little kick with their seafood.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Wooden or metal skewers

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Add the shrimp to the bowl and toss to coat evenly. Let marinate for at least 10 minutes.
4. Thread the shrimp onto skewers, leaving a little space between each piece.
5. Grill the skewers for 2-3 minutes per side, until the shrimp are pink and opaque.

The smoky paprika and cayenne create a deep, spicy flavor that’s balanced by the bright lime juice, making these skewers a standout at any cookout.

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

Lemon Herb Baked Shrimp

Brighten up your dinner routine with this Lemon Herb Baked Shrimp, a dish that’s as vibrant in flavor as it is simple to prepare.

Ingredients

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

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish.
2. In a large bowl, combine the shrimp with 2 tablespoons olive oil, 2 cloves minced garlic, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the zest of 1 lemon. Toss until the shrimp are evenly coated.
3. Spread the shrimp in a single layer in the prepared baking dish and drizzle with 2 tablespoons lemon juice.
4. Bake for 8-10 minutes, or until the shrimp are pink and opaque.
5. Sprinkle with 2 tablespoons chopped fresh parsley before serving.

The magic of this dish lies in the quick baking time that locks in the shrimp’s juiciness while infusing it with the bright flavors of lemon and herbs.

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

Shrimp and Avocado Salad

This Shrimp and Avocado Salad is a refreshing, no-cook dish that comes together in minutes, perfect for those warm days when you crave something light yet satisfying.

Ingredients

• 1 lb cooked 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
• 1 lime, juiced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the shrimp, avocados, cherry tomatoes, and red onion.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper.
3. Pour the dressing over the shrimp mixture and gently toss to combine.
4. Sprinkle with fresh cilantro and serve immediately.

The creamy avocado pairs beautifully with the tangy lime dressing, creating a dish that’s as vibrant in flavor as it is in color.

Tip: For an extra kick, add a pinch of chili flakes to the dressing before tossing.

Coconut Lime Shrimp with Brown Rice

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

Ingredients

• 1 cup brown rice
• 1 1/2 cups water
• 1 tbsp coconut oil
• 1 lb shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup coconut milk
• 2 tbsp lime juice
• 1 tbsp honey
• 1/4 cup chopped cilantro
• Lime wedges, for serving

Instructions

1. In a medium saucepan, combine brown rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until rice is tender and water is absorbed.
2. Heat coconut oil in a large skillet over medium heat. Add shrimp, garlic, salt, and black pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque.
3. Stir in coconut milk, lime juice, and honey. Simmer for 2 minutes until sauce slightly thickens.
4. Remove from heat and stir in chopped cilantro.
5. Serve shrimp over brown rice with lime wedges on the side.

The creamy coconut lime sauce clings beautifully to the shrimp, offering a sweet and tangy contrast that’s irresistible. Perfect for when you’re craving something light yet satisfying.

Tip: For an extra burst of flavor, zest one lime into the sauce before adding the juice.

Shrimp Stir Fry with Mixed Vegetables

Whip up this vibrant Shrimp Stir Fry with Mixed Vegetables in under 30 minutes for a quick, healthy dinner that’s bursting with flavor.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes until pink. Remove and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the red bell pepper, broccoli, and carrot. Stir fry for 5 minutes until vegetables are crisp-tender.
3. Add the minced garlic, 1 tbsp soy sauce, 1 tsp sesame oil, and 1/2 tsp red pepper flakes to the skillet. Stir to combine and cook for another minute.
4. Return the shrimp to the skillet and toss everything together. Cook for an additional 2 minutes until everything is heated through.

The magic of this dish lies in the perfect balance of crisp vegetables and succulent shrimp, all brought together with a hint of sesame and a kick of heat.

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

Healthy Shrimp Tacos with Whole Wheat Tortillas

These Healthy Shrimp Tacos with Whole Wheat Tortillas are a breeze to whip up, offering a perfect balance of zest and crunch for a quick weeknight dinner.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 8 whole wheat tortillas
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp salt
• 2 cups shredded purple cabbage
• 1 avocado, sliced
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. In a bowl, toss the shrimp with 1 tbsp olive oil, chili powder, garlic powder, cumin, and salt 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.
3. Warm the whole wheat tortillas according to package instructions.
4. Assemble the tacos by dividing the shrimp among the tortillas, then topping with shredded purple cabbage, avocado slices, and chopped cilantro.
5. Serve with lime wedges on the side for squeezing over the tacos.

The combination of spicy shrimp with the cool crunch of cabbage and creamy avocado makes these tacos a standout. The whole wheat tortillas add a nutty flavor that complements the filling beautifully.

Tip: For an extra kick, drizzle with a little hot sauce or sprinkle with crushed red pepper flakes before serving.

Shrimp and Spinach Pasta with Olive Oil

Dive into this light yet flavorful Shrimp and Spinach Pasta with Olive Oil, a dish that brings the freshness of the sea and the earth to your table in under 30 minutes.

Ingredients

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

Instructions

1. Cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
3. Add the shrimp to the skillet, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 2-3 minutes per side until the shrimp are pink and opaque.
4. Stir in the fresh spinach and cook for another 2 minutes until wilted.
5. Add the cooked linguine to the skillet along with the reserved pasta water and 1 tbsp lemon juice. Toss everything together until well combined and heated through.
6. Sprinkle with grated Parmesan cheese before serving.

The magic of this dish lies in the simplicity of its ingredients, allowing the natural flavors of the shrimp and spinach to shine through, complemented by the subtle heat from the red pepper flakes.

Tip: For an extra burst of freshness, garnish with additional lemon zest or a sprinkle of fresh parsley before serving.

Baked Shrimp with Tomatoes and Feta

This Baked Shrimp with Tomatoes and Feta is a vibrant, flavorful dish that comes together in just about 30 minutes, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with olive oil.
2. In a large bowl, toss the shrimp and cherry tomatoes with olive oil, minced garlic, dried oregano, salt, and black pepper until well coated.
3. Spread the mixture evenly in the prepared baking dish and sprinkle the crumbled feta cheese on top.
4. Bake for 20-25 minutes, until the shrimp are pink and opaque and the tomatoes have softened.
5. Garnish with chopped fresh parsley before serving.

The briny feta melts into the juicy tomatoes and tender shrimp, creating a sauce that’s irresistibly rich without any cream. It’s a dish that’s as beautiful as it is delicious.

Tip: Serve with crusty bread to soak up all the delicious juices.

Shrimp and Mango Salsa Lettuce Wraps

These Shrimp and Mango Salsa Lettuce Wraps are a refreshing blend of sweet and spicy, perfect for a light lunch or appetizer that’s sure to impress.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 ripe mango, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 large butter lettuce leaves

Instructions

1. In a medium bowl, combine the diced mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice to make the salsa. Set aside.
2. Heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and black pepper, then add to the skillet. Cook for 2-3 minutes per side until the shrimp are pink and opaque.
3. To assemble, place a few shrimp onto each lettuce leaf, then top with a generous spoonful of mango salsa.

The crisp lettuce wraps with the juicy shrimp and vibrant mango salsa create a delightful contrast of textures and flavors that’s both light and satisfying.

Tip: For an extra kick, leave the seeds in the jalapeño or add a dash of hot sauce to the salsa.

Low Sodium Shrimp Cocktail

This Low Sodium Shrimp Cocktail is a refreshing twist on the classic, perfect for those watching their salt intake without sacrificing flavor.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced
• 1 cup cherry tomatoes, halved

Instructions

1. In a large bowl, whisk together 1/4 cup fresh lemon juice, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper.
2. Add the shrimp to the bowl and toss to coat evenly. Let marinate in the refrigerator for 15 minutes.
3. Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque.
4. Remove the shrimp from the skillet and let cool for 5 minutes.
5. In a serving bowl, combine the cooked shrimp, 1/4 cup chopped fresh cilantro, diced avocado, and halved cherry tomatoes. Gently toss to mix.

The smoky paprika and cayenne give this shrimp cocktail a subtle kick, while the avocado adds a creamy contrast that’s unexpectedly delightful.

Tip: For an extra touch of freshness, serve with lime wedges on the side.

Shrimp and Asparagus Foil Packets

These Shrimp and Asparagus Foil Packets are a breeze to make and clean up, offering a succulent, flavor-packed meal straight from the oven to your table.

Ingredients

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

Instructions

1. Preheat your oven to 400°F. Cut four large pieces of aluminum foil, about 12 inches long each.
2. In a large bowl, combine the shrimp and asparagus. Drizzle with 2 tbsp olive oil, then add 2 cloves minced garlic, 1 tsp lemon zest, 2 tbsp lemon juice, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Toss gently to coat evenly.
3. Divide the mixture evenly among the foil pieces, placing it in the center of each. Fold the foil over the mixture and crimp the edges tightly to seal, creating a packet.
4. Place the packets on a baking sheet and bake at 400°F for 15 minutes, until the shrimp are pink and opaque and the asparagus is tender.
5. Carefully open the packets (watch for steam) and sprinkle with 2 tbsp chopped fresh parsley before serving.

The magic of these foil packets lies in their ability to lock in flavors, creating a moist and aromatic dish that’s as pleasing to the nose as it is to the palate.

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

Curried Shrimp with Cauliflower Rice

Spice up your weeknight dinner with this quick and flavorful Curried Shrimp with Cauliflower Rice, a dish that brings together succulent shrimp and light, fluffy cauliflower rice in a rich, aromatic curry sauce.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 cups cauliflower rice
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (14 oz) coconut milk
• 1 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in the curry powder, turmeric, salt, and black pepper, cooking for 1 minute until fragrant.
3. Add the shrimp to the skillet, cooking for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
4. In the same skillet, add the remaining 1 tbsp olive oil and cauliflower rice, stirring to coat with the spices. Cook for 5 minutes, stirring occasionally, until the cauliflower is tender.
5. Pour in the coconut milk, bringing the mixture to a simmer. Return the shrimp to the skillet, stirring to combine, and cook for an additional 2 minutes.
6. Remove from heat and stir in the lime juice and cilantro.

The magic of this dish lies in the creamy coconut milk melding with the bold spices, creating a curry that’s both comforting and exotic. Serve it up for a dinner that feels special without the fuss.

Tip: For an extra kick, add a pinch of cayenne pepper with the other spices.

Shrimp and Zucchini Noodles

Dive into this light yet satisfying dish that combines succulent shrimp with crisp zucchini noodles for a quick, healthy meal that’s bursting with flavor.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchinis, spiralized into noodles
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add shrimp, garlic, red pepper flakes, salt, and black pepper. Cook for 2-3 minutes per side until shrimp are pink and opaque. Remove shrimp from skillet and set aside.
2. In the same skillet, add zucchini noodles. Cook for 2-3 minutes, stirring occasionally, until just tender but still crisp.
3. Return shrimp to the skillet with zucchini noodles. Add lemon juice and toss everything together for 1 minute to combine.
4. Remove from heat. Sprinkle with Parmesan cheese and fresh parsley before serving.

The magic of this dish lies in the contrast between the tender shrimp and the al dente zucchini noodles, all brought together with a zesty lemon and garlic sauce.

Tip: For an extra kick, add an additional 1/4 tsp of red pepper flakes.

Healthy Shrimp Scampi with Whole Grain Pasta

Dive into this lighter take on shrimp scampi that doesn’t skimp on flavor, pairing succulent shrimp with hearty whole grain pasta for a satisfying meal.

Ingredients

• 8 oz whole grain linguine
• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic, 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
• Salt and pepper to taste

Instructions

1. Cook the whole grain linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 3 tbsp olive oil over medium heat. Add the shrimp and cook for 2 minutes per side until pink. Remove shrimp and set aside.
3. In the same skillet, add minced garlic and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant.
4. Pour in 1/2 cup dry white wine and 1/4 cup fresh lemon juice, bringing to a simmer for 2 minutes to reduce slightly.
5. Return the shrimp to the skillet, tossing to coat in the sauce. Stir in the cooked linguine and 1/4 cup chopped fresh parsley, seasoning with salt and pepper to taste.
6. Serve immediately, garnished with additional parsley if desired.

The magic of this dish lies in the balance of tangy lemon and spicy pepper flakes, creating a vibrant sauce that clings perfectly to every strand of pasta.

Tip: For an extra crunch, sprinkle with toasted whole grain breadcrumbs before serving.

Shrimp and Black Bean Salad

Bright, zesty, and packed with protein, this Shrimp and Black Bean Salad is a refreshing twist on your usual lunch routine.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely diced
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large skillet over medium heat, warm 1 tbsp olive oil. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from heat and let cool.
2. In a large bowl, combine the black beans, cherry tomatoes, red onion, avocado, and cilantro.
3. In a small bowl, whisk together the remaining 1 tbsp olive oil, lime juice, cumin, salt, and black pepper.
4. Add the cooled shrimp to the large bowl with the vegetables. Drizzle the dressing over the salad and gently toss to combine.
5. Serve immediately or chill in the refrigerator for up to 1 hour to let the flavors meld.

The creamy avocado and tangy lime dressing make this salad irresistibly fresh, perfect for those days when you crave something light yet satisfying.

Tip: For an extra kick, add a diced jalapeño to the salad or a pinch of chili powder to the dressing.

Grilled Shrimp with Pineapple Salsa

Grilled shrimp with pineapple salsa is a vibrant, tropical dish that brings a burst of flavor to your table with minimal effort.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 cup diced fresh pineapple
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp chili flakes

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a bowl, toss the shrimp with olive oil, salt, black pepper, and garlic powder until evenly coated.
3. Grill the shrimp for 2-3 minutes per side, until they are pink and opaque.
4. While the shrimp cooks, combine the diced pineapple, red bell pepper, red onion, cilantro, lime juice, and chili flakes in a bowl to make the salsa.
5. Serve the grilled shrimp topped with the pineapple salsa.

The contrast between the smoky grilled shrimp and the sweet, spicy pineapple salsa creates a dish that’s as visually appealing as it is delicious.

Tip: For an extra smoky flavor, grill the pineapple slices for 1-2 minutes per side before dicing them for the salsa.

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 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 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper

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. Remove and set aside.
2. In the same skillet, add the remaining 1 tbsp vegetable oil. Stir in the garlic and ginger, cooking for 30 seconds until fragrant.
3. Add the broccoli florets to the skillet. Stir fry for 3 minutes until bright green and slightly tender.
4. Return the shrimp to the skillet. Add the soy sauce, honey, red pepper flakes, salt, and black pepper. Stir everything together and cook for another 2 minutes until well combined and heated through.

The magic of this dish lies in the perfect balance of sweet honey and spicy red pepper flakes, creating a stir fry that’s irresistibly good.

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

Healthy Shrimp and Corn Chowder

Warm up with this comforting Healthy Shrimp and Corn Chowder, a lighter take on the classic that doesn’t skimp on flavor.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups fresh or frozen corn kernels
• 1 pound medium shrimp, peeled and deveined
• 4 cups low-sodium chicken broth
• 1 cup unsweetened almond milk
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 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 for 5 minutes until softened.
2. Stir in corn and shrimp, cooking for another 3 minutes until shrimp start to turn pink.
3. Pour in chicken broth and almond milk, bringing the mixture to a simmer. Add smoked paprika, salt, and black pepper.
4. Reduce heat to low and let the chowder simmer for 10 minutes, allowing flavors to meld.
5. Garnish with fresh parsley before serving.

The smoked paprika adds a subtle depth that pairs beautifully with the sweetness of the corn and shrimp, making every spoonful a delight.

Tip: For an extra creamy texture without the dairy, blend a cup of the chowder before adding the shrimp and stir it back in.

Shrimp and Sweet Potato Hash

Start your morning with a vibrant Shrimp and Sweet Potato Hash that’s as nutritious as it is delicious, combining sweet and savory flavors in every bite.

Ingredients

• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 pound medium shrimp, peeled and deveined
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 cup diced red bell pepper
• 2 green onions, sliced
• 1 tablespoon fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add sweet potato, salt, and black pepper. Cook, stirring occasionally, for 10 minutes until the potatoes start to soften.
2. Add shrimp, garlic powder, and smoked paprika to the skillet. Cook for another 5 minutes, stirring occasionally, until the shrimp are pink and cooked through.
3. Stir in red bell pepper and green onions, cooking for an additional 2 minutes until the peppers are slightly softened.
4. Remove from heat and sprinkle with fresh parsley before serving.

The magic of this dish lies in the smoky paprika and sweet potato pairing, creating a hearty yet light breakfast option that’s sure to impress.

Tip: For an extra crunch, serve this hash with a side of avocado slices or a dollop of Greek yogurt.

Conclusion

We hope this roundup of 20 Delicious Heart Healthy Shrimp Recipes inspires you to whip up something nutritious and tasty in your kitchen! Each recipe is a testament to how heart-healthy eating can be both simple and flavorful. Don’t forget to share your favorites in the comments and pin this article on Pinterest to spread the love for healthy cooking. Happy cooking, friends!

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