7 Low Carb Dinner Recipes That Taste Way Too Good to Share

Craving weeknight dinners that don’t weigh you down—but still taste like a treat? These seven low carb recipes bring big flavor without the carb crash. We’re talking juicy chicken, saucy shrimp, crispy cauliflower, and steakhouse vibes you can make in your kitchen. No fuss, no weird diet food. Just real, satisfying meals you’ll cook on repeat.

1. Crispy Parmesan Crusted Chicken With Lemon-Herb Arugula

This is the kind of chicken that makes you forget breadcrumbs exist. It’s juicy inside, sharply crisp outside, and the lemony arugula on top keeps things light and fresh. Perfect for date night or a quick “I’m fancy now” Tuesday.

Ingredients:

• 2 large boneless, skinless chicken breasts (pounded to 1/2 inch thickness)
• 1/2 cup finely grated Parmesan (the sandy kind works best)
• 1/4 cup almond flour
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 1 large egg, beaten
• 2 tbsp olive oil, divided
• 1 tbsp butter
• 3 cups arugula
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp shaved Parmesan (for serving)
• Optional: pinch red pepper flakes

Instructions:

1. Pat chicken dry. In a shallow bowl, mix Parmesan, almond flour, garlic powder, paprika, salt, and pepper. In another bowl, beat the egg.
2. Dip chicken in egg, then press firmly into the Parmesan mixture to coat both sides.
3. Heat 1 tbsp olive oil and the butter in a large skillet over medium heat. When hot and foamy, add chicken. Cook 4–5 minutes per side until deeply golden and cooked through.
4. Toss arugula with remaining 1 tbsp olive oil, lemon juice, lemon zest, and a pinch of salt.
5. Top chicken with arugula, shower with shaved Parmesan, and add red pepper flakes if you like heat.

Serve with roasted cherry tomatoes or sautéed zucchini. For extra crunch, let the crust rest 2 minutes before slicing. Want a twist? Swap arugula for peppery watercress or add capers to the salad for briny vibes.

2. Garlicky Shrimp Scampi Over Zucchini Noodles

All the buttery-garlic scampi goodness—none of the pasta nap. Zoodles soak up the sauce like a dream, and the whole thing comes together in a blink. It’s a weeknight hero and meal-prep friendly.

Ingredients:

• 1.25 lbs large shrimp, peeled and deveined
• 3 tbsp butter
• 2 tbsp olive oil
• 5 garlic cloves, thinly sliced
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup dry white wine (or low-sodium chicken broth)
• 1 tbsp lemon juice + 1 tsp zest
• 1/4 tsp kosher salt, plus more to taste
• Black pepper, to taste
• 4 medium zucchini, spiralized
• 2 tbsp chopped parsley
• Grated Parmesan, for serving (optional)

Instructions:

1. Pat shrimp dry and season with salt and pepper. Warm 1 tbsp olive oil in a large skillet over medium-high heat. Cook shrimp 1–2 minutes per side until just pink; remove to a plate.
2. Lower heat to medium. Add remaining oil, butter, garlic, and red pepper flakes. Sauté 30–45 seconds until fragrant.
3. Pour in wine, scraping up browned bits. Simmer 2–3 minutes to reduce slightly. Stir in lemon juice and zest.
4. Add zucchini noodles and toss for 1–2 minutes until just tender. Return shrimp to the pan and toss with parsley. Season to taste.
5. Serve immediately with extra parsley and Parmesan if using.

Keep zoodles crisp—they’ll soften from the sauce. Want creamier scampi? Stir in 2 tbsp mascarpone at the end. No spiralizer? Use a veggie peeler for ribbons. Seriously, it’s that simple.

3. Sheet Pan Chili-Lime Salmon With Roasted Broccoli

One pan, big payoff. This salmon is bold, citrusy, and perfectly flaky, while the broccoli gets those caramelized edges we chase. Cleanup is minimal, which is basically a miracle.

Ingredients:

• 4 salmon fillets (5–6 oz each), skin-on
• 1 large head broccoli, cut into florets
• 2 tbsp olive oil
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cumin
• 1 lime, zested and juiced
• 2 tsp honey or sugar-free sweetener
• 2 garlic cloves, minced
• Fresh cilantro, chopped (for garnish)
• Lime wedges, for serving

Instructions:

1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment. Toss broccoli with 1 tbsp olive oil, half the salt and pepper. Spread on pan and roast 10 minutes.
2. Meanwhile, mix remaining olive oil, chili powder, smoked paprika, cumin, lime zest and juice, honey, garlic, and remaining salt/pepper.
3. Pull the pan, push broccoli to the sides, and place salmon in the center. Brush salmon with the chili-lime mixture (drizzle any extra over broccoli).
4. Roast 8–10 minutes, until salmon flakes easily and broccoli edges are crisp.
5. Garnish with cilantro and serve with lime wedges.

Swap broccoli for asparagus or green beans depending on the season. If you love extra char, broil the last 1–2 minutes. For a kick, add a pinch of cayenne to the glaze. Trust me: leftovers make an epic lunch.

4. Creamy Tuscan Skillet Chicken With Spinach And Sun-Dried Tomatoes

Comfort in a skillet. This saucy, creamy chicken tastes like your favorite restaurant dish, but it’s weeknight-friendly and low carb. It’s rich without being heavy thanks to bright sun-dried tomatoes and fresh spinach.

Ingredients:

• 4 small boneless, skinless chicken breasts (or 8 chicken cutlets)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp Italian seasoning
• 2 tbsp olive oil, divided
• 2 tbsp butter
• 3 garlic cloves, minced
• 1/2 cup sun-dried tomatoes in oil, drained and sliced
• 1/2 cup chicken broth
• 3/4 cup heavy cream
• 1/3 cup grated Parmesan
• 3 cups baby spinach
• Pinch red pepper flakes (optional)
• Fresh basil, for serving

Instructions:

1. Season chicken with salt, pepper, and Italian seasoning. Heat 1 tbsp olive oil and butter in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through; remove to a plate.
2. Lower heat to medium. Add remaining oil and garlic; sauté 30 seconds. Add sun-dried tomatoes and cook 1 minute.
3. Pour in chicken broth and simmer 2 minutes, scraping up bits. Stir in cream and Parmesan; simmer gently 3–4 minutes until slightly thickened.
4. Fold in spinach to wilt. Return chicken to the skillet, spoon sauce over, and simmer 1–2 minutes. Add red pepper flakes if you like heat.
5. Top with torn basil and serve hot.

Pair with sautéed zucchini, roasted cauliflower, or shirataki noodles. Want it dairy-light? Swap half the cream for coconut milk and use nutritional yeast instead of some Parmesan. The sauce clings brilliantly to grilled shrimp, too.

5. Steakhouse Cauliflower Mash Bowls With Garlic Butter Mushrooms

Think loaded mashed potatoes without the carb coma. Silky cauliflower mash, seared steak, and glossy mushrooms drenched in garlic butter. It’s pure comfort that feels fancy but comes together fast.

Ingredients:

• 1 large head cauliflower, cut into florets
• 2 tbsp butter (for mash)
• 2 tbsp cream cheese
• 1/4 cup grated Parmesan
• 1/4–1/2 cup warm cream or broth (as needed)
• Kosher salt and black pepper, to taste
• 1 lb sirloin or ribeye steak (about 1 inch thick)
• 1 tsp kosher salt (for steak)
• 1/2 tsp black pepper
• 1 tbsp avocado oil
• 8 oz cremini mushrooms, sliced
• 2 tbsp butter (for mushrooms)
• 2 garlic cloves, minced
• 1 tsp Worcestershire sauce (optional)
• Chives or parsley, chopped (for garnish)

Instructions:

1. Boil cauliflower in salted water 10–12 minutes until very tender. Drain well and let steam dry 2 minutes.
2. Blend or mash cauliflower with butter, cream cheese, Parmesan, and enough warm cream/broth to reach silky consistency. Season generously with salt and pepper.
3. Pat steak dry; season with salt and pepper. Heat avocado oil in a cast-iron skillet over medium-high. Sear steak 3–4 minutes per side for medium-rare. Rest 5 minutes, then slice.
4. In the same skillet, add mushrooms and cook 3–4 minutes. Add butter, garlic, and Worcestershire; cook 1–2 minutes until glossy. Season to taste.
5. Spoon mash into bowls, top with steak slices and mushrooms, and sprinkle with chives.

For extra richness, swirl a spoon of sour cream into the mash. Not into steak? Use rotisserie chicken or a fried egg. Pro tip: really dry the cauliflower after boiling for a creamy mash that isn’t watery.

6. Cheesy Baked Eggplant Roll-Ups With Herbed Ricotta

It’s like lasagna, but lighter and somehow gooier. Tender eggplant slices hug herbed ricotta, all nestled in marinara with melty mozzarella on top. Cozy, low carb, and wildly satisfying.

Ingredients:

• 2 medium eggplants, sliced lengthwise into 1/4-inch planks
• 2 tbsp olive oil, plus more for brushing
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1 1/4 cups ricotta cheese
• 1/2 cup grated Parmesan
• 1 large egg
• 1 tsp Italian seasoning
• 1 garlic clove, minced
• 2 tbsp chopped fresh basil or parsley
• 1 1/2 cups low-sugar marinara sauce
• 1 cup shredded mozzarella
• Red pepper flakes, optional

Instructions:

1. Preheat oven to 425°F (220°C). Brush eggplant slices with olive oil and season with half the salt and pepper. Arrange on two sheet pans and roast 12–15 minutes, flipping halfway, until pliable and lightly golden. Cool slightly.
2. In a bowl, mix ricotta, Parmesan, egg, Italian seasoning, garlic, remaining salt/pepper, and herbs.
3. Spread 1/2 cup marinara in a 9×13-inch baking dish. Place a spoonful of ricotta mixture on one end of each eggplant slice and roll up. Nestle seam-side down in the dish.
4. Spoon remaining marinara over the rolls and sprinkle with mozzarella. Add red pepper flakes if you like.
5. Bake 18–20 minutes until bubbly and browned in spots. Rest 5 minutes before serving.

Add cooked crumbled Italian sausage to the filling for a meaty version. Can’t find good eggplant? Use zucchini planks. Leftovers reheat beautifully and might taste even better the next day—don’t @ me.

7. Cauliflower Fried “Rice” With Ginger-Soy Chicken

All the takeout flavor, none of the carb overload. Cauliflower rice stays fluffy, the veggies stay snappy, and the ginger-soy chicken brings that addictive umami. It’s a one-pan, weeknight jackpot.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp coconut aminos or low-sodium soy sauce
• 1 tsp sesame oil
• 1 tsp grated fresh ginger
• 1 garlic clove, minced
• 2 tbsp avocado or vegetable oil, divided
• 4 cups riced cauliflower (fresh or thawed frozen)
• 1 cup diced bell pepper
• 1 cup frozen peas and carrots
• 3 green onions, sliced (whites and greens divided)
• 2 eggs, lightly beaten
• 2–3 tbsp coconut aminos or soy sauce, to taste
• 1 tsp rice vinegar
• 1/4 tsp white pepper (or black pepper)
• Sesame seeds and extra green onion, for serving

Instructions:

1. Marinate chicken with 2 tbsp coconut aminos/soy, sesame oil, ginger, and garlic for 10 minutes (or up to 2 hours).
2. Heat 1 tbsp oil in a large skillet or wok over medium-high. Stir-fry chicken 5–6 minutes until browned and cooked through; transfer to a plate.
3. Add remaining oil. Sauté bell pepper and green onion whites 2 minutes. Add peas and carrots; cook 2 minutes.
4. Stir in cauliflower rice and cook 3–4 minutes, stirring often, until tender but not mushy.
5. Push rice to the side, pour eggs into the empty space, scramble, then fold through.
6. Return chicken to the pan. Season with 2–3 tbsp coconut aminos/soy, rice vinegar, and white pepper. Toss until glossy and hot. Top with green onion greens and sesame seeds.

Keep the pan hot and don’t crowd it for the best “fried” texture. Add sriracha or chili crisp for heat. If you’re egg-free, skip the scramble and add extra chicken or edamame for protein.

Final Bite

There you go: seven low carb dinners that don’t feel like a compromise. Mix and match through the week, play with the variations, and make them yours. Your taste buds (and your weeknights) are about to be very happy—now go preheat that skillet.