11 Low Carb Shrimp Dinners Ready in Under 20 Minutes You’ll Crave Weekly

Short on time but big on flavor? Shrimp is your secret weapon. It cooks in minutes, plays well with bold seasonings, and keeps things light and low carb without feeling like “diet food.” These 11 quick dinners are the kind you’ll make once and then keep on repeat—weeknight winners, lightning-fast lunches, and last-minute “oh no, what’s for dinner” solutions.

We’re talking sizzling skillets, zesty bowls, and creamy sauces that feel fancy but take less time than scrolling through takeout options. Grab a bag of shrimp and let’s make dinner the best five minutes of your day.

1. Garlicky Lemon-Butter Shrimp Skillet That’s Basically Sunshine

Simple, bright, and ridiculously satisfying. This one-pan shrimp dinner nails that bistro vibe with minimal effort—perfect for busy nights when you still want something delicious and a little luxurious.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1 lemon, zested and juiced (about 2–3 tbsp juice)
• 1/4 tsp red pepper flakes (optional)
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped
• Lemon wedges, for serving

Instructions:

1. Pat shrimp dry and season with salt and pepper.
2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
3. Add shrimp in a single layer; cook 1–2 minutes per side until pink and opaque. Remove to a plate.
4. Lower heat to medium; add remaining butter and garlic. Sauté 30 seconds until fragrant.
5. Stir in lemon juice, zest, and red pepper flakes. Simmer 30 seconds, then return shrimp and toss to coat.
6. Finish with parsley and serve with extra lemon wedges.

Serve over zucchini noodles, cauliflower mash, or a bed of peppery arugula. Add capers or a splash of white wine if you’re feeling fancy. Leftovers make a stellar cold salad topper.

2. Creamy Tuscan Shrimp You’ll Want to Eat Straight from the Pan

Silky, garlicky cream sauce meets sun-dried tomatoes and wilted spinach. It tastes restaurant-level but comes together faster than pasta water can boil. Low carb never looked so cozy.

Ingredients:

• 1 lb medium shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes (oil-packed), chopped
• 1 cup baby spinach, loosely packed
• 3/4 cup heavy cream
• 1/4 cup grated Parmesan
• 1/2 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• Pinch crushed red pepper (optional)

Instructions:

1. Season shrimp with salt and pepper. Heat olive oil in a skillet over medium-high. Sear shrimp 1–2 minutes per side; remove.
2. Reduce heat to medium. Add butter and garlic; cook 30 seconds. Stir in sun-dried tomatoes.
3. Pour in cream, Italian seasoning, and Parmesan. Simmer 1–2 minutes to thicken slightly.
4. Stir in spinach until just wilted. Return shrimp, toss, and warm through 1 minute.

Serve over sautéed zucchini ribbons, roasted broccoli, or creamy mashed cauliflower. Swap spinach for kale, or add mushrooms for extra savory depth. A squeeze of lemon brightens everything.

3. Chili-Lime Sheet Pan Shrimp Fajita Bowls (Tortillas Optional)

All the sizzle, none of the fuss. This sheet pan situation brings smoky peppers and zesty shrimp together in one fast blast of heat. Build bowls with cauliflower rice and go wild with toppings.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• 2 tbsp olive oil
• 1 1/2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 lime, zested and juiced
• Fresh cilantro, chopped
• Cauliflower rice, for serving
• Optional toppings: avocado, pico de gallo, jalapeños, sour cream

Instructions:

1. Preheat broiler to high. Line a sheet pan with foil.
2. Toss peppers and onion with 1 tbsp olive oil and half the spices; spread on the pan and broil 5–6 minutes, stirring once.
3. Meanwhile, toss shrimp with remaining oil, spices, and lime zest.
4. Push veggies to one side; add shrimp in a single layer. Broil 3–4 minutes until shrimp are opaque.
5. Squeeze lime juice over everything and sprinkle with cilantro.

Spoon over warm cauliflower rice. Add avocado for creaminess and extra jalapeños if you like heat. Leftovers make an epic meal-prep bowl.

4. Ginger-Garlic Shrimp Stir-Fry With Sesame Snap Peas

Clean, crunchy, and lightning fast. This stir-fry is all about that glossy, gingery sauce that clings to plump shrimp and crisp veggies. Weeknight takeout vibes, minus the carbs.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp avocado oil
• 2 cups snap peas, trimmed
• 1 small red bell pepper, thinly sliced
• 3 green onions, sliced (white and green parts separated)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp tamari or coconut aminos
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1/2 tsp chili flakes (optional)
• 1 tsp sesame seeds
• Salt and pepper to taste

Instructions:

1. Pat shrimp dry and season lightly with salt and pepper.
2. Heat avocado oil in a large skillet or wok over high heat. Stir-fry shrimp 1–2 minutes until just pink; remove.
3. Add snap peas, bell pepper, and white parts of green onion. Stir-fry 2–3 minutes until crisp-tender.
4. Add garlic and ginger; cook 30 seconds. Return shrimp to pan.
5. Stir in tamari, rice vinegar, sesame oil, and chili flakes. Toss 30–60 seconds to coat.
6. Top with sesame seeds and green onion tops.

Serve over shredded cabbage or cauliflower rice. Add mushrooms or broccoli if you’ve got them. A fried egg on top? Not traditional, but highly recommended.

5. Cajun Butter Shrimp With Zucchini “Grits”

All the Southern comfort, minus the carb crash. Spicy, buttery shrimp meets creamy zucchini cooked low and slow (but still quick!) until it mimics grits. It’s cozy and bold in one bowl.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tbsp Cajun seasoning (low-sodium preferred)
• 1/2 tsp smoked paprika
• 2 medium zucchini, grated (squeeze out excess moisture)
• 2 tbsp cream cheese
• 1/4 cup grated Parmesan
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Chopped chives or parsley, for garnish
• Lemon wedges, for serving

Instructions:

1. Toss shrimp with Cajun seasoning and smoked paprika.
2. In a skillet over medium heat, warm olive oil and 1 tbsp butter. Sear shrimp 1–2 minutes per side; remove.
3. Add grated zucchini and garlic powder; cook 3–4 minutes, stirring, until soft and most moisture evaporates.
4. Stir in cream cheese and Parmesan; season with salt and pepper. Cook 1–2 minutes until creamy.
5. Return shrimp and remaining 1 tbsp butter to pan; toss until butter melts and coats everything.

Garnish with chives and a squeeze of lemon. If you love heat, add hot sauce. Swap zucchini for riced cauliflower if that’s what’s in your fridge.

6. Pesto Shrimp With Blistered Cherry Tomatoes and Mozzarella Pearls

Summer-in-a-skillet any time of year. Sweet tomatoes burst, pesto melts into shrimp, and tiny mozzarella pearls bring the creamy finish. It’s fresh, fast, and wildly satisfying.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 cups cherry tomatoes
• 1/3 cup basil pesto (store-bought or homemade)
• 1 cup mozzarella pearls (bocconcini), drained
• 1/4 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh basil, torn, for garnish
• Lemon wedges, optional

Instructions:

1. Season shrimp with salt and pepper.
2. Heat olive oil in a large skillet over medium-high. Add cherry tomatoes; cook 3–4 minutes until blistered and juicy.
3. Push tomatoes to one side; add shrimp and cook 1–2 minutes per side.
4. Reduce heat to low. Stir in pesto and red pepper flakes; toss to coat shrimp and tomatoes.
5. Remove from heat and gently fold in mozzarella pearls so they soften but don’t fully melt.

Serve over baby spinach or alongside roasted asparagus. Sub feta if you prefer tang. A squeeze of lemon adds sparkle—trust me.

7. Coconut-Lime Shrimp Curry That Practically Cooks Itself

Bright, creamy, and deeply comforting without being heavy. This quick curry leans on coconut milk, lime, and a spoonful of curry paste for maximum flavor with minimal prep.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp coconut oil or avocado oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp red curry paste (adjust to taste)
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp fish sauce (optional but recommended)
• 1 lime, juiced
• 1 cup baby spinach or chopped green beans
• Salt to taste
• Fresh cilantro, for garnish
• Cauliflower rice or shredded cabbage, for serving

Instructions:

1. Heat oil in a skillet over medium. Sauté onion 2–3 minutes until softened.
2. Add garlic, ginger, and curry paste; cook 30–60 seconds, stirring.
3. Pour in coconut milk and fish sauce; simmer 2 minutes.
4. Add shrimp and spinach; cook 2–3 minutes until shrimp are just opaque.
5. Finish with lime juice and adjust salt.

Serve over cauliflower rice with a shower of cilantro. Swap spinach for zucchini or bell peppers. For extra heat, add sliced Thai chili or a pinch of cayenne.

8. Caprese Shrimp Zoodle Toss That Feels Like a Vacation

All the flavors of a Caprese salad, but warm and saucy with juicy shrimp and garlicky zoodles. It’s fresh, cheesy, and so quick you’ll blink and dinner will be done.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil, divided
• 3 medium zucchini, spiralized
• 3 cloves garlic, minced
• 1 1/2 cups cherry tomatoes, halved
• 1/2 cup fresh mozzarella pearls
• 1/4 cup fresh basil, torn
• 2 tbsp balsamic glaze or reduction
• Salt and black pepper to taste
• Pinch red pepper flakes (optional)

Instructions:

1. Season shrimp with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high; sear shrimp 1–2 minutes per side. Remove.
2. Add remaining oil, garlic, and tomatoes; cook 1–2 minutes until tomatoes begin to soften.
3. Add zucchini noodles and toss 1–2 minutes until just tender (don’t overcook).
4. Return shrimp; toss with basil and red pepper flakes. Remove from heat and gently fold in mozzarella.
5. Drizzle with balsamic glaze before serving.

Top with extra basil and cracked pepper. If you want more richness, finish with a knob of butter. Pro tip: salt your zoodles lightly and blot before cooking to reduce wateriness.

9. Smoky Paprika Shrimp With Creamy Avocado Cucumber Salad

Cool meets hot in the best way. Juicy, smoky shrimp pile onto a crisp, creamy avocado salad for a dinner that feels like peak summer—any time you want it.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne (optional)
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 large English cucumber, diced
• 1 ripe avocado, diced
• 2 tbsp red onion, finely minced
• 2 tbsp Greek yogurt or sour cream
• 1 tbsp lime juice
• 1 tbsp chopped dill or cilantro
• Black pepper to taste

Instructions:

1. Toss shrimp with smoked paprika, garlic powder, onion powder, cayenne, salt, and olive oil.
2. In a bowl, combine cucumber, avocado, red onion, yogurt, lime juice, herbs, salt, and pepper. Gently fold and set aside.
3. Heat a skillet over medium-high. Sear shrimp 1–2 minutes per side until opaque.
4. Serve shrimp over the salad or alongside, with extra lime wedges.

Great with lettuce cups if you want hand-held bites. Swap yogurt for mayo if you prefer. Add cherry tomatoes or crumbled feta for a twist.

10. Quick Shrimp Piccata With Capers and Cauliflower Mash

Tangy, briny, and buttery—piccata is a classic for a reason. This streamlined shrimp version is elegant but speedy, and the lemon-caper sauce practically begs for a creamy base.

Ingredients:

• 1 lb shrimp, peeled and deveined
• Salt and black pepper
• 1 tbsp olive oil
• 2 tbsp butter, divided
• 3 cloves garlic, minced
• 2 tbsp capers, drained
• 1/2 cup low-sodium chicken broth
• 1 lemon, juiced (2–3 tbsp)
• 2 tbsp fresh parsley, chopped
• Prepared cauliflower mash, for serving
• Lemon slices, optional

Instructions:

1. Season shrimp with salt and pepper. Heat olive oil and 1 tbsp butter in a skillet over medium-high.
2. Sear shrimp 1–2 minutes per side; remove.
3. Add garlic and capers; cook 30 seconds. Pour in broth and simmer 1–2 minutes.
4. Stir in lemon juice and remaining butter until glossy. Return shrimp to coat and warm through.
5. Sprinkle with parsley and serve over cauliflower mash.

Add a splash of dry white wine to the sauce if you have it. If you love briny flavors, toss in a few chopped green olives. Serve with roasted green beans for extra crunch.

11. Five-Spice Air Fryer Shrimp Lettuce Wraps With Crunchy Slaw

Sweet-spiced, crispy-edged shrimp meet a cool, crunchy slaw in crisp lettuce cups. It’s fresh, fast, and fun to eat—like taco night’s lighter, sassier cousin.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp avocado oil
• 1 tsp Chinese five-spice powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 small head romaine or butter lettuce, leaves separated
• 1 1/2 cups shredded cabbage or coleslaw mix
• 1 small carrot, julienned (optional, small amount keeps carbs low)
• 2 green onions, thinly sliced
• 2 tbsp mayonnaise
• 1 tbsp rice vinegar
• 1 tsp sriracha (optional)
• 1 tsp sesame oil
• Lime wedges and sesame seeds, for garnish

Instructions:

1. Preheat air fryer to 390°F (200°C). Toss shrimp with oil, five-spice, garlic powder, salt, and pepper.
2. Air fry shrimp in a single layer 5–7 minutes, shaking once, until just cooked.
3. Meanwhile, mix cabbage, carrot, and green onion with mayo, rice vinegar, sriracha, and sesame oil. Season to taste.
4. Assemble lettuce leaves with slaw and shrimp. Garnish with sesame seeds and a squeeze of lime.

Drizzle with a little soy or tamari if you like. No air fryer? Pan-sear the shrimp over medium-high for 3–4 minutes total. Add sliced cucumbers for extra crunch.

How to Choose and Cook Shrimp Like a Pro

Want juicy, bouncy shrimp every time? Keep these quick tips in your back pocket.

• Buy by size: “Large” or “16/20” count are ideal for most recipes here.
• Thaw right: Place frozen shrimp in a colander and run cool water for 5–7 minutes, then pat very dry.
• Don’t overcook: As soon as they curl into loose C-shapes and turn opaque, you’re done.
• Dry equals sear: Patting dry helps you get that golden edge in a minute or two.

Low-Carb Sides That Play Nice With Shrimp

• Cauliflower rice (pan-toast with garlic and lemon zest)
• Spiralized zucchini or hearts of palm “noodles”
• Shredded cabbage, simply sautéed with olive oil and salt
• Roasted asparagus or broccolini with a squeeze of lemon
• Cauliflower mash enriched with Parmesan

Quick Flavor Boosters to Keep on Hand

• Lemon and lime: Brightness fixes everything
• Fresh herbs: Parsley, cilantro, basil
• Spice blends: Cajun, chili-lime, Italian seasoning
• Umami helpers: Capers, sun-dried tomatoes, Parmesan, fish sauce

There you go—11 low carb shrimp dinners that are fast, flavorful, and totally doable on a Tuesday. Pick one tonight, keep a bag of shrimp in the freezer for emergencies, and celebrate the fact that dinner can be delicious without taking over your evening. Which one’s going first in your rotation? Seriously, you can’t go wrong.