30+ Easy and Flavorful Shrimp Lunch Recipes for Every Occasion

Shrimp is one of the most versatile and delicious ingredients that can elevate any meal, making it the perfect choice for lunch.

Whether you’re looking for a light, refreshing dish or something more indulgent, shrimp can easily adapt to your taste preferences and dietary needs.

Packed with protein, low in fat, and quick to cook, shrimp is the go-to option when you need a satisfying meal on a busy day.

In this article, we’ve curated a collection of 30+ shrimp lunch recipes that are not only delicious but also easy to make.

From shrimp tacos with cilantro lime slaw to shrimp stir-fries and creamy pastas, you’ll find a variety of options that can suit your cravings and dietary preferences.

Whether you prefer light salads, hearty bowls, or spicy stir-fries, these recipes will help you create a wholesome, flavorful lunch in no time.

30+ Easy and Flavorful Shrimp Lunch Recipes for Every Occasion

There you have it—30+ shrimp lunch recipes that promise to turn your lunchtime into a delightful experience.

These recipes offer something for everyone, from fresh and light salads to comforting pastas and stir-fries that will leave you full and satisfied.

The versatility of shrimp allows you to explore a variety of flavors, from zesty and tangy to rich and creamy, making it an ideal ingredient for a wide range of lunch ideas.

Next time you’re in need of a quick, tasty, and nutritious lunch, you can count on shrimp to be your go-to protein.

With these recipes in your repertoire, you’ll always have a variety of shrimp lunch options to enjoy, no matter what you’re craving.

So, grab your shrimp and start cooking—you’ll be enjoying delicious, protein-packed meals in no time!

Garlic Butter Shrimp with Zucchini Noodles

A low-carb and flavor-packed dish, this garlic butter shrimp with zucchini noodles combines succulent shrimp with perfectly sautéed zucchini for a healthy, yet satisfying meal. The garlic butter sauce infuses the shrimp with a rich and savory taste, making it a quick and delicious lunch option.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 medium zucchinis, spiralized
• 3 tbsp butter
• 4 garlic cloves, minced
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley for garnish
• Red pepper flakes (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp, season with salt, and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
2. In the same skillet, melt the butter over medium heat. Add the garlic and cook for 1 minute until fragrant.
3. Add the zucchini noodles to the skillet and sauté for about 2-3 minutes until just tender.
4. Return the shrimp to the skillet, and add lemon juice and red pepper flakes, if using. Toss everything together to coat the shrimp and noodles in the garlic butter sauce.
5. Serve immediately, garnished with fresh parsley.

A perfectly balanced lunch that brings together the richness of garlic butter shrimp and the lightness of zucchini noodles. The dish is quick to prepare, making it ideal for busy afternoons when you need a meal that’s both nutritious and packed with flavor. The lemon juice adds a refreshing touch, while the zucchini noodles make for a satisfying yet light base.

Shrimp Avocado Salad

This refreshing shrimp avocado salad is loaded with healthy fats and protein, making it the perfect light lunch option. Crisp greens, creamy avocado, and juicy shrimp come together in a zesty lime dressing for a satisfying and colorful dish.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 avocados, diced
• 4 cups mixed greens (spinach, arugula, etc.)
• 1 small red onion, thinly sliced
• 1 cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp honey
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the shrimp with salt and pepper, then sauté for 2-3 minutes on each side until pink and cooked through. Remove from heat.
2. In a small bowl, whisk together the remaining tablespoon of olive oil, lime juice, honey, salt, and pepper to make the dressing.
3. In a large bowl, toss the mixed greens, cucumbers, tomatoes, and red onions together.
4. Gently fold in the diced avocados and shrimp. Drizzle the dressing over the salad and toss to combine.
5. Garnish with fresh cilantro before serving.

This shrimp avocado salad is both filling and energizing, making it a great choice for a nutritious midday meal. The creamy texture of the avocado pairs perfectly with the juicy shrimp and the crisp vegetables, while the lime dressing adds a bright and tangy flavor that ties everything together. It’s the ideal dish for those seeking a fresh and satisfying lunch without the heaviness.

Shrimp Tacos with Cilantro Lime Slaw

These shrimp tacos are bursting with flavor and packed with a light and refreshing cilantro lime slaw. The shrimp is seasoned with a smoky spice blend, while the slaw adds a crunchy and zesty contrast, making these tacos a crowd-pleaser for any lunch.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 8 small corn tortillas
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 cups shredded cabbage
• 1/4 cup chopped cilantro
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1 tbsp honey
• 1 small jalapeño, thinly sliced (optional)
• Lime wedges for serving

Instructions:

1. In a small bowl, combine chili powder, cumin, paprika, salt, and pepper. Toss the shrimp in the spice mix to coat evenly.
2. Heat the olive oil in a skillet over medium-high heat. Cook the shrimp for 2-3 minutes on each side until cooked through and pink. Remove from heat and set aside.
3. In a separate bowl, mix the shredded cabbage, cilantro, sour cream, lime juice, honey, and jalapeño (if using) to make the slaw. Toss until the cabbage is evenly coated.
4. Warm the corn tortillas in a dry skillet for about 30 seconds on each side.
5. Assemble the tacos by placing the shrimp on each tortilla and topping with a generous portion of cilantro lime slaw.
6. Serve with lime wedges for an extra burst of flavor.

Shrimp tacos with cilantro lime slaw are the perfect balance of smoky, spicy, and refreshing. The crispy slaw provides a satisfying crunch that complements the tender shrimp, while the smoky spices on the shrimp add depth and flavor to every bite. These tacos are light yet packed with a variety of textures, making them a fun and vibrant choice for a quick lunch. The lime wedges bring an extra zing that elevates the entire dish.

Spicy Shrimp and Mango Salad

This spicy shrimp and mango salad combines the heat of chili with the sweetness of ripe mangoes for a bold and exciting lunch option. The fresh ingredients and vibrant flavors make it a perfect choice for those craving something light, refreshing, and full of zest.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 ripe mango, diced
• 4 cups mixed greens (spinach, arugula, etc.)
• 1 red bell pepper, julienned
• 1/2 cucumber, sliced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cayenne pepper (optional for more heat)
• Salt and pepper to taste
• 2 tbsp lime juice
• 1 tbsp honey
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a skillet over medium-high heat. Season the shrimp with chili powder, cayenne pepper (if using), salt, and pepper. Cook for 2-3 minutes per side until the shrimp are pink and cooked through. Remove from heat.
2. In a large bowl, toss the mixed greens, red bell pepper, cucumber, and diced mango.
3. In a small bowl, whisk together the lime juice and honey. Drizzle the dressing over the salad and toss gently to combine.
4. Add the cooked shrimp on top of the salad, garnish with fresh cilantro, and serve.

This spicy shrimp and mango salad is a delightful combination of heat, sweetness, and crunch. The chili-seasoned shrimp pairs beautifully with the juicy mango and crisp vegetables, while the honey-lime dressing brings a tangy-sweet finish to the dish. The salad is light but satisfying, making it an ideal choice for a mid-day boost or a refreshing, protein-packed lunch.

Shrimp and Avocado Toast

Shrimp and avocado toast is a simple yet indulgent lunch that combines creamy avocado with succulent shrimp on a crispy slice of toasted bread. This dish is perfect for those craving a quick, satisfying meal that’s rich in healthy fats and protein.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 slices whole-grain or sourdough bread
• 2 ripe avocados, mashed
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp lemon juice
• Salt and pepper to taste
• Red pepper flakes (optional)
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat the olive oil in a skillet over medium-high heat. Add the shrimp, season with salt, pepper, and minced garlic, and cook for 2-3 minutes on each side until the shrimp are pink and cooked through. Remove from heat.
2. Toast the slices of bread in a toaster or on a skillet until crispy and golden brown.
3. While the bread is toasting, mash the avocados in a bowl and season with salt, pepper, and lemon juice.
4. Spread the mashed avocado generously over the toasted bread slices.
5. Top each avocado toast with a few shrimp, sprinkle with red pepper flakes (if desired), and garnish with fresh parsley or cilantro.

Shrimp and avocado toast is the ultimate balance of creamy, savory, and satisfying. The crunchy toast provides a perfect base for the smooth avocado, while the shrimp add protein and a delicate seafood flavor. With the added kick of garlic and lemon, this dish offers a deliciously simple yet filling lunch option that can be made in minutes.

Shrimp Pasta Primavera

This shrimp pasta primavera is a colorful and nutritious twist on the classic pasta dish. Packed with fresh vegetables, juicy shrimp, and a light, lemony sauce, it’s a wonderful choice for a flavorful and satisfying lunch that won’t weigh you down.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 8 oz whole-wheat or gluten-free pasta
• 1 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 2 garlic cloves, minced
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Parmesan cheese for garnish (optional)

Instructions:

1. Cook the pasta according to the package instructions. Drain, reserving some pasta water, and set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the garlic, bell pepper, zucchini, and cherry tomatoes. Sauté for about 5 minutes until the vegetables are tender and slightly charred.
4. Return the shrimp to the skillet, then add the cooked pasta, lemon juice, and lemon zest. Toss everything together, adding pasta water a little at a time to create a light sauce.
5. Serve with fresh basil and a sprinkle of Parmesan cheese, if desired.

Shrimp pasta primavera is the perfect combination of vibrant vegetables and succulent shrimp, all tossed together in a bright, citrusy sauce. The lemon zest adds a fresh burst of flavor, while the sautéed vegetables contribute a satisfying texture and natural sweetness. This dish is a wonderful, wholesome option for a midday meal that’s both light and satisfying.

Shrimp Stir-Fry with Vegetables

This shrimp stir-fry with vegetables is a vibrant and flavorful dish that’s both quick to make and incredibly satisfying. The combination of shrimp and fresh vegetables sautéed in a savory sauce makes for a healthy and filling lunch option that’s bursting with flavor and nutrition.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup snap peas, trimmed
• 1/2 cup carrots, julienned
• 3 garlic cloves, minced
• 1-inch piece of ginger, grated
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp sesame seeds for garnish
• Green onions for garnish

Instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes on each side until pink and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the garlic, ginger, bell peppers, snap peas, and carrots. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
3. In a small bowl, whisk together the soy sauce, honey, rice vinegar, and sesame oil.
4. Return the shrimp to the skillet, pour the sauce over the shrimp and vegetables, and toss to coat evenly. Cook for another minute or two, until everything is heated through.
5. Garnish with sesame seeds and sliced green onions before serving.

This shrimp stir-fry with vegetables is a quick, healthy, and satisfying lunch that’s bursting with colors and flavors. The crisp vegetables paired with the tender shrimp and savory sauce make this dish a well-balanced meal. The addition of sesame oil and seeds gives a lovely nutty finish, while the honey balances out the tangy soy sauce and vinegar, making this stir-fry an irresistible choice for any time of day.

Shrimp and Spinach Frittata

This shrimp and spinach frittata is a protein-packed, savory dish that’s perfect for a light yet filling lunch. The combination of tender shrimp, fresh spinach, and eggs creates a satisfying meal that can be enjoyed hot or at room temperature, making it a versatile option for busy afternoons.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup onion, diced
• 1/4 cup feta cheese (optional)
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh herbs (parsley or chives) for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the diced onion and cook for 2-3 minutes until soft. Add the chopped spinach and cook until wilted, about 1-2 minutes.
4. In a bowl, whisk together the eggs, garlic powder, salt, and pepper. Pour the egg mixture over the spinach and onions, then top with the cooked shrimp and feta cheese (if using).
5. Transfer the skillet to the oven and bake for 10-12 minutes, or until the eggs are set and slightly golden on top.
6. Remove from the oven, garnish with fresh herbs, and slice into wedges to serve.

This shrimp and spinach frittata is a great option for those seeking a balanced and nutritious lunch that is both light and filling. The tender shrimp and earthy spinach provide a great combination of protein and greens, while the eggs create a soft, custardy texture that holds everything together. It’s a versatile dish that can be served hot or even cold, making it perfect for meal prep or an easy-to-make lunch during the week.

Shrimp and Tomato Basil Soup

This shrimp and tomato basil soup is a comforting and hearty dish that combines the richness of tomatoes with the sweetness of shrimp and the fresh taste of basil. It’s a perfect option for a cozy lunch that feels indulgent without being heavy.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 can (14.5 oz) diced tomatoes
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 cup low-sodium chicken broth
• 1/4 cup fresh basil, chopped
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp balsamic vinegar (optional)
• Fresh basil leaves for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
2. Add the garlic and cook for 1 minute until fragrant.
3. Stir in the diced tomatoes, chicken broth, dried oregano, salt, and pepper. Bring the soup to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
4. Add the shrimp to the soup and cook for another 3-4 minutes until the shrimp turn pink and are fully cooked.
5. Stir in the chopped fresh basil and balsamic vinegar (if using) for an extra depth of flavor.
6. Serve the soup hot, garnished with fresh basil leaves.

This shrimp and tomato basil soup is the perfect balance of comforting and light, with the sweetness of the shrimp complementing the savory richness of the tomato base. The fresh basil adds a burst of flavor that ties the entire dish together, while the balsamic vinegar gives the soup a subtle acidity that brightens up the flavors. It’s an ideal lunch for those who want something hearty yet refreshing and quick to prepare.

Shrimp and Quinoa Bowl

A healthy, protein-packed dish, this shrimp and quinoa bowl is an ideal lunch that’s both filling and nutritious. The quinoa serves as a perfect base, while the shrimp adds lean protein, and the fresh veggies provide crunch and vibrant flavor. A light lemon dressing ties everything together for a fresh, wholesome meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cup quinoa, cooked
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions:

1. Cook the quinoa according to the package instructions and set aside.
2. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and season with paprika, salt, and pepper. Cook for 2-3 minutes per side until the shrimp are pink and opaque. Remove from the skillet and set aside.
3. In a large bowl, combine the cooked quinoa, sliced avocado, cherry tomatoes, and cucumber.
4. In a small bowl, whisk together the remaining tablespoon of olive oil and lemon juice to make a light dressing.
5. Add the cooked shrimp on top of the quinoa mixture, drizzle with the lemon dressing, and toss gently to combine.
6. Garnish with fresh parsley and serve with lemon wedges for a burst of freshness.

This shrimp and quinoa bowl is a perfect light lunch packed with flavor, protein, and healthy fats. The nutty quinoa provides a great base while the shrimp add a delicate seafood flavor. The creamy avocado and crunchy vegetables balance out the dish, and the lemon dressing adds a zesty touch that brings all the elements together for a refreshing and satisfying meal.

Shrimp and Broccoli Alfredo

A lighter take on the classic Alfredo, this shrimp and broccoli Alfredo is creamy, savory, and indulgent, without being too heavy. The combination of shrimp, tender broccoli, and whole-wheat pasta creates a wholesome lunch that’s both comforting and nutritious.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 8 oz whole-wheat fettuccine
• 2 cups broccoli florets
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 cup low-fat milk
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the fettuccine according to the package instructions. In the last 2 minutes of cooking, add the broccoli florets to the boiling water. Drain the pasta and broccoli together, reserving a bit of pasta water for the sauce.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
4. Pour in the milk and bring it to a simmer, allowing it to thicken slightly. Stir in the Parmesan cheese until the sauce is creamy. Add salt and pepper to taste.
5. Add the cooked pasta, broccoli, and shrimp into the skillet, tossing everything to coat in the sauce. Add reserved pasta water if the sauce needs to be loosened.
6. Drizzle with lemon juice and garnish with fresh parsley before serving.

This shrimp and broccoli Alfredo offers a creamy, comforting meal with a healthier twist. The whole-wheat pasta adds fiber, while the shrimp provide lean protein. The broccoli gives the dish a nutritious punch, balancing out the richness of the creamy Alfredo sauce. This dish is indulgent yet light enough for a midday lunch that leaves you feeling satisfied without the heaviness.

Shrimp Tofu Stir-Fry

This shrimp and tofu stir-fry is a savory, protein-rich dish that combines the delicate flavors of shrimp with the light and firm texture of tofu. Tossed with vibrant vegetables in a savory soy-based sauce, this stir-fry is a quick and wholesome lunch that packs a punch of flavor and nutrition.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 block firm tofu, drained and cubed
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1/2 cup snow peas
• 3 garlic cloves, minced
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• Salt and pepper to taste
• Sesame seeds for garnish
• Green onions for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the cubed tofu and cook for 4-5 minutes until golden brown on all sides. Remove from the skillet and set aside.
2. In the same skillet, add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp and set aside with the tofu.
3. In the same skillet, add the garlic, bell pepper, zucchini, and snow peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
4. In a small bowl, whisk together the soy sauce, rice vinegar, honey, and sesame oil. Pour the sauce into the skillet and toss to coat the vegetables.
5. Add the cooked shrimp and tofu back into the skillet, stirring gently to combine everything. Cook for another 2-3 minutes until everything is heated through.
6. Garnish with sesame seeds and sliced green onions before serving.

This shrimp and tofu stir-fry is a well-rounded and satisfying lunch, offering a combination of protein-rich shrimp and tofu with fresh vegetables in a savory sauce. The sesame oil and soy sauce bring a delicious depth of flavor, while the honey adds a touch of sweetness to balance the savory ingredients. This dish is a great option for those looking for a nutrient-dense, quick-to-make lunch that’s both filling and flavorful.

Garlic Shrimp and Asparagus Skillet

This garlic shrimp and asparagus skillet is a quick and flavorful meal, perfect for lunch when you’re craving something light yet satisfying. The succulent shrimp paired with crisp asparagus and a fragrant garlic butter sauce creates a dish that’s both elegant and simple to prepare.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp butter
• 4 garlic cloves, minced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the asparagus and cook for about 5-6 minutes until tender and slightly browned. Remove the asparagus from the skillet and set aside.
2. In the same skillet, melt the remaining butter over medium heat. Add the minced garlic and red pepper flakes (if using), cooking for 1-2 minutes until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque. Season with salt and pepper to taste.
4. Return the cooked asparagus to the skillet, then drizzle with lemon juice. Toss everything together to combine and heat through.
5. Garnish with fresh parsley before serving.

This garlic shrimp and asparagus skillet is a light yet filling dish, full of flavor from the garlicky butter sauce and the sweet, tender shrimp. The asparagus adds a lovely crunch and freshness, making it a perfect option for a quick, nutritious lunch that’s both simple and satisfying.

Shrimp Tacos with Cilantro Lime Slaw

These shrimp tacos with cilantro lime slaw are a fun, fresh, and flavorful lunch option. The shrimp are perfectly seasoned, while the tangy slaw adds a crunchy, zesty contrast, making these tacos a perfect balance of texture and taste.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 8 small corn or flour tortillas
• 1 cup cabbage, shredded
• 1/4 cup fresh cilantro, chopped
• 1/4 cup Greek yogurt or sour cream
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 avocado, sliced
• Fresh lime wedges for serving

Instructions:

1. In a small bowl, combine the chili powder, cumin, salt, and pepper. Toss the shrimp in the seasoning mix until evenly coated.
2. Heat the olive oil in a skillet over medium-high heat. Cook the shrimp for 2-3 minutes on each side until pink and opaque. Remove from heat.
3. In a bowl, combine the shredded cabbage, cilantro, Greek yogurt (or sour cream), lime juice, and a pinch of salt. Toss to combine and set aside.
4. Warm the tortillas in a dry skillet or microwave.
5. Assemble the tacos by placing a few shrimp in each tortilla, then top with the cilantro lime slaw and avocado slices.
6. Serve with lime wedges for an extra burst of citrus.

These shrimp tacos with cilantro lime slaw are a fresh and light lunch that’s bursting with flavor. The perfectly seasoned shrimp, creamy slaw, and creamy avocado create a well-balanced, tasty taco that’s both satisfying and refreshing. The tangy lime in the slaw adds a zesty kick, while the shrimp provide a protein-packed filling. These tacos are perfect for a casual, fun lunch that’s full of vibrant flavors.

Shrimp and Corn Salad with Avocado

This shrimp and corn salad with avocado is a bright, colorful dish that’s perfect for a light lunch. With sweet corn, creamy avocado, and tender shrimp tossed in a zesty dressing, this salad is a refreshing and satisfying option that comes together quickly.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups corn kernels (fresh or frozen)
• 1 avocado, diced
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the shrimp and season with cumin, salt, and pepper. Cook for 2-3 minutes on each side until pink and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the corn and cook for 2-3 minutes until heated through and slightly charred. Remove from heat.
3. In a large bowl, combine the shrimp, corn, diced avocado, red onion, cherry tomatoes, and cilantro.
4. Drizzle with lime juice and toss gently to combine.
5. Season with additional salt and pepper to taste before serving.

This shrimp and corn salad with avocado is a fresh, flavorful lunch that’s light yet filling. The sweet corn and creamy avocado balance the shrimp’s delicate flavor, while the lime juice adds a refreshing, tangy touch. The addition of red onion and cilantro gives the salad an extra burst of flavor and freshness, making it a perfect option for a bright, satisfying meal on a warm day.

Note: More recipes​ are coming soon!