35+ Delicious Friday Diabetic Shrimp Recipes for a Healthy Feast

When it comes to managing diabetes, finding recipes that are both satisfying and health-conscious can be a challenge. But there’s good news!

Shrimp is a lean protein that’s perfect for anyone looking to maintain a balanced diet, and with the right ingredients, it can easily be transformed into a diabetic-friendly dish.

Whether you’re prepping for a low-carb dinner or simply looking to enjoy a delicious Friday meal, shrimp recipes can be the perfect addition to your culinary repertoire.

In this article, we’ll share a variety of tasty shrimp recipes that are not only diabetes-friendly but also bursting with flavor.

These dishes are designed to keep your blood sugar levels in check while offering a satisfying meal to look forward to.

So, let’s dive into some easy and delicious shrimp recipes that are sure to become your new Friday night favorites.

35+ Delicious Friday Diabetic Shrimp Recipes for a Healthy Feast

Enjoying a Friday night dinner doesn’t have to mean sacrificing your health or your taste buds.

These diabetic-friendly shrimp recipes are perfect for anyone seeking a flavorful, low-carb meal that won’t spike blood sugar levels.

Whether you’re cooking for yourself or entertaining guests, these dishes are sure to impress.

So go ahead, treat yourself to a healthy, satisfying shrimp feast this Friday—and every Friday!

Keto Shrimp Scampi with Zucchini Noodles

This keto shrimp scampi with zucchini noodles is a delightful twist on the classic shrimp scampi. By swapping traditional pasta for zucchini noodles, you get a low-carb, keto-friendly version without sacrificing flavor. The succulent shrimp are cooked in a garlic butter sauce, paired with zucchini noodles to create a fresh and satisfying dish that’s perfect for a Friday lunch.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchinis, spiralized into noodles
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 cup dry white wine (or chicken broth)
• 1 tbsp fresh lemon juice
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped
• Fresh grated Parmesan for garnish

Instructions:

1. Heat 2 tablespoons of butter in a large skillet over medium heat.
2. Add the shrimp and cook for about 2-3 minutes on each side, or until pink and fully cooked. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the remaining butter and garlic. Sauté for about 1 minute until fragrant.
4. Add the wine (or chicken broth), lemon juice, and red pepper flakes, and bring to a simmer for 2-3 minutes to reduce the sauce slightly.
5. Add the zucchini noodles to the skillet and toss to coat in the sauce. Cook for 2-3 minutes until the noodles are tender but still firm.
6. Return the shrimp to the skillet, toss everything together, and cook for an additional minute to combine the flavors.
7. Season with salt and pepper to taste, then sprinkle with fresh parsley and Parmesan cheese before serving.

This keto shrimp scampi with zucchini noodles is the perfect low-carb lunch that feels indulgent without compromising your dietary goals. The rich, garlicky butter sauce pairs beautifully with the delicate shrimp and crunchy zucchini noodles, making it a well-rounded and satisfying meal. It’s light yet flavorful, ideal for those looking to enjoy a delicious keto-friendly dish on a Friday afternoon.

Shrimp Avocado Salad with Cilantro Lime Dressing

This shrimp avocado salad with cilantro lime dressing is a fresh and vibrant low-carb lunch that’s bursting with flavors. The creamy avocado, succulent shrimp, and tangy cilantro-lime dressing combine to create a refreshing salad perfect for a light Friday meal.
Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 large avocado, diced
• 4 cups mixed greens (spinach, arugula, lettuce)
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tsp chili powder
• Salt and pepper to taste

For the dressing:

• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tbsp olive oil
• 1 tsp honey (optional for a slight sweetness)
• Salt and pepper to taste

Instructions:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the shrimp with chili powder, salt, and pepper, and cook for 2-3 minutes on each side until pink and cooked through.
2. In a small bowl, whisk together the cilantro, lime juice, olive oil, honey, salt, and pepper until smooth.
3. In a large salad bowl, combine the mixed greens, cucumber, red onion, and cherry tomatoes.
4. Add the cooked shrimp and diced avocado to the salad.
5. Drizzle the cilantro lime dressing over the top and gently toss to combine.

This shrimp avocado salad with cilantro lime dressing is a light and satisfying meal, perfect for anyone following a keto or low-carb diet. The creamy avocado pairs perfectly with the smoky shrimp, while the fresh, zesty cilantro lime dressing ties everything together. It’s a flavorful dish that’s quick to prepare, making it an ideal choice for a Friday lunch when you want something refreshing and nutritious.

Garlic Butter Shrimp with Cauliflower Rice

Garlic butter shrimp with cauliflower rice is a simple yet indulgent keto lunch recipe. The shrimp are coated in a rich garlic butter sauce and served over cauliflower rice for a filling, low-carb meal. This dish offers a perfect balance of protein, healthy fats, and vegetables, making it a great choice for a Friday meal that won’t derail your diet goals.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp butter
• 4 garlic cloves, minced
• 1/4 cup chicken broth
• 1 tbsp lemon juice
• 1/2 tsp paprika
• Salt and pepper to taste
• 2 cups cauliflower rice (fresh or frozen)
• 1 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Heat 1 tablespoon of butter in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
2. Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the chicken broth, lemon juice, paprika, salt, and pepper. Simmer for 2-3 minutes, allowing the sauce to reduce slightly.
4. While the sauce is simmering, heat the olive oil in another skillet over medium heat. Add the cauliflower rice and cook for 5-7 minutes, stirring occasionally, until tender.
5. Return the shrimp to the skillet with the garlic butter sauce and toss to coat.
6. Serve the shrimp over the cauliflower rice and garnish with fresh parsley.

Garlic butter shrimp with cauliflower rice is an incredibly satisfying low-carb dish that combines rich, buttery shrimp with the lightness of cauliflower rice. The garlic butter sauce adds depth of flavor, making this meal both comforting and nourishing. It’s a quick and easy recipe that offers a perfect way to enjoy a Friday lunch without straying from your keto or low-carb diet. This dish is not only delicious but also versatile and filling, ideal for a satisfying weeknight or weekend meal.

Shrimp and Spinach Alfredo

Shrimp and spinach Alfredo is a decadent, keto-friendly version of the classic Alfredo pasta. Instead of traditional pasta, you use fresh spinach for a low-carb twist. The shrimp are cooked in a rich and creamy Alfredo sauce made with heavy cream, garlic, and Parmesan, making this dish both comforting and indulgent while staying within your low-carb and keto goals.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 cups fresh spinach, roughly chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp fresh parsley, chopped

Instructions:

1. In a large skillet, melt the butter over medium heat. Add the shrimp and season with salt, pepper, and garlic powder. Cook for 2-3 minutes per side until the shrimp are pink and cooked through. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the heavy cream to the skillet and bring to a simmer. Cook for 3-4 minutes, allowing the cream to reduce slightly.
4. Stir in the Parmesan cheese and let the sauce thicken. Season with salt, pepper, and red pepper flakes, if using.
5. Add the chopped spinach to the skillet and cook for 1-2 minutes until wilted.
6. Return the shrimp to the skillet and toss everything together to combine and coat in the creamy Alfredo sauce.
7. Garnish with fresh parsley before serving.

Shrimp and spinach Alfredo is the perfect creamy, indulgent dish that doesn’t derail your low-carb or keto diet. The richness of the Alfredo sauce combined with the tenderness of the shrimp and the freshness of the spinach makes for a delicious, satisfying meal. This recipe is quick to prepare and offers a filling, nutrient-packed alternative to traditional pasta-based Alfredo dishes, making it an excellent choice for a Friday lunch.

Shrimp and Broccoli Stir-Fry

This shrimp and broccoli stir-fry is a quick, flavorful, and keto-friendly lunch option. Packed with tender shrimp and vibrant broccoli, this stir-fry is coated in a savory sauce made from soy sauce, garlic, ginger, and a touch of sesame oil. It’s the perfect balance of protein and vegetables, and it’s ready in just 20 minutes, making it an ideal choice for a fast and healthy Friday lunch.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups broccoli florets
• 2 tbsp olive oil or avocado oil
• 3 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tsp rice vinegar
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 1 tbsp sesame seeds (optional for garnish)
• Fresh cilantro for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the broccoli florets and stir-fry for 4-5 minutes until tender-crisp. Remove the broccoli and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil and the shrimp. Season with salt and pepper, and cook for 2-3 minutes per side until the shrimp are pink and fully cooked.
3. Add the garlic and ginger to the skillet and sauté for 1-2 minutes until fragrant.
4. Stir in the soy sauce, sesame oil, rice vinegar, and red pepper flakes. Let the sauce simmer for 2-3 minutes to combine the flavors.
5. Add the broccoli back to the skillet and toss everything together to coat in the sauce.
6. Garnish with sesame seeds and fresh cilantro before serving.

Shrimp and broccoli stir-fry is a quick and healthy lunch option that’s perfect for those following a keto or low-carb diet. The savory sauce made with soy sauce, sesame oil, and rice vinegar adds a rich flavor to the shrimp and vegetables, making this dish both delicious and satisfying. It’s packed with nutrients, low in carbs, and easy to prepare, making it an excellent choice for a Friday meal that’s both flavorful and nutritious.

Shrimp and Cucumber Salad with Lemon Dressing

Shrimp and cucumber salad with lemon dressing is a light, refreshing, and keto-friendly meal that’s perfect for a low-carb lunch. The cool, crisp cucumbers pair wonderfully with the tender shrimp, and the zesty lemon dressing ties everything together. This salad is not only light but also packed with protein, making it a great option for those looking for a healthy and satisfying meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 large cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1/2 tsp Dijon mustard
• Salt and pepper to taste
• 1 tsp dried oregano (optional)

Instructions:

1. Bring a pot of water to a boil and add the shrimp. Cook for 2-3 minutes until the shrimp turn pink and are fully cooked. Drain and set aside to cool.
2. In a large bowl, combine the cucumber, red onion, and parsley.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, pepper, and oregano.
4. Add the cooked shrimp to the vegetable mixture and drizzle with the lemon dressing.
5. Toss gently to combine and serve chilled or at room temperature.

Shrimp and cucumber salad with lemon dressing is a light and refreshing dish that offers a perfect balance of protein and vegetables. The zesty lemon dressing elevates the flavors of the shrimp and cucumbers, making it a satisfying yet low-carb meal. It’s an ideal choice for a ligh

Shrimp and Avocado Lettuce Wraps

Shrimp and avocado lettuce wraps are a fresh, light, and keto-friendly lunch option. The crunchy lettuce provides the perfect base for creamy avocado and tender shrimp, creating a satisfying combination of textures. This dish is topped with a tangy lime dressing, making it a delicious and refreshing low-carb choice for a Friday meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 large avocado, diced
• 1 head of Romaine lettuce (or butter lettuce), leaves separated
• 1/4 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp fresh lime juice
• 1 tsp chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the shrimp with chili powder, salt, and pepper. Cook for 2-3 minutes on each side until the shrimp are pink and cooked through.
2. In a small bowl, combine the lime juice with a pinch of salt and pepper. Toss the diced avocado in the lime mixture to coat.
3. Assemble the wraps by placing a couple of lettuce leaves on a plate. Layer the shrimp, avocado, red onion, and cherry tomatoes in the lettuce leaves.
4. Garnish with fresh cilantro and serve immediately.

Shrimp and avocado lettuce wraps are a delightful, low-carb lunch that’s packed with healthy fats, protein, and fresh flavors. The combination of shrimp and creamy avocado wrapped in crisp lettuce provides a satisfying meal without any guilt. The zesty lime dressing enhances the flavors, making this dish a refreshing and flavorful choice for a light Friday lunch that’s both keto-friendly and delicious.

Shrimp Cauliflower Grits

Shrimp cauliflower grits is a keto-friendly version of the Southern classic shrimp and grits. By substituting cauliflower for corn grits, you get a creamy, low-carb dish that still has the rich, comforting flavors of the original. The shrimp is cooked in a savory butter sauce and served on a bed of creamy cauliflower grits, making this a hearty, flavorful meal without the carbs.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 cups cauliflower florets
• 2 tbsp butter
• 1/4 cup heavy cream
• 1/4 cup chicken broth
• 2 garlic cloves, minced
• 1 tbsp lemon juice
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Steam the cauliflower florets until tender, about 8-10 minutes. Once steamed, use a food processor to pulse the cauliflower into a creamy consistency, adding a little chicken broth and heavy cream as needed.
2. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of butter, garlic, smoked paprika, salt, and pepper. Sauté the garlic for 1-2 minutes until fragrant.
4. Add the chicken broth and lemon juice, stirring to combine and let the sauce simmer for 3-4 minutes.
5. Serve the creamy cauliflower grits in bowls, topped with the shrimp and the savory sauce. Garnish with fresh parsley before serving.

Shrimp cauliflower grits is a rich, flavorful dish that brings the comfort of shrimp and grits without the carbs. The creamy auliflower grits provide the perfect base for the buttery shrimp, while the savory sauce ties everything together beautifully. This dish is a great choice for anyone looking for a satisfying, low-carb, keto-friendly meal that still delivers all the flavor of a traditional favorite.

Shrimp Coconut Curry

Shrimp coconut curry is a flavorful and aromatic keto-friendly dish with rich coconut milk, tender shrimp, and fragrant spices. The creamy curry sauce is infused with garlic, ginger, turmeric, and a hint of lime, creating a perfect balance of flavors. Served with a side of steamed vegetables or cauliflower rice, this dish is an excellent low-carb option for a flavorful Friday lunch.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp coconut oil
• 2 garlic cloves, minced
• 1-inch piece fresh ginger, grated
• 1 tbsp curry powder
• 1/2 tsp turmeric powder
• 1/2 tsp chili flakes (optional)
• 1 tbsp fresh lime juice
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped

Instructions:

1. In a large skillet, heat the coconut oil over medium heat. Add the garlic and ginger and sauté for 1-2 minutes until fragrant.
2. Add the curry powder, turmeric, and chili flakes, and cook for an additional 1 minute to bloom the spices.
3. Pour in the coconut milk, bring to a simmer, and cook for 3-4 minutes to thicken slightly.
4. Add the shrimp to the skillet and cook for 3-4 minutes, or until the shrimp are pink and cooked through.
5. Stir in the lime juice and season with salt and pepper to taste.
6. Garnish with fresh cilantro before serving.

Shrimp coconut curry is an aromatic and creamy dish that’s perfect for anyone on a keto or low-carb diet. The coconut milk creates a rich, velvety sauce that perfectly complements the shrimp, while the spices add depth and warmth to the dish. This flavorful curry is both satisfying and comforting, making it a wonderful choice for a Friday lunch that’s full of bold flavors and healthy ingredients. Serve it with cauliflower rice or a side of steamed vegetables for a complete meal.

Shrimp Stuffed Avocados

Shrimp stuffed avocados are a quick, refreshing, and keto-friendly lunch that combines the creamy texture of avocado with the tender, juicy shrimp. This low-carb dish is topped with a tangy lime dressing and packed with fresh ingredients, making it a perfect, no-cook meal for a light yet satisfying Friday lunch. The balance of healthy fats, protein, and citrus flavor makes it a great choice for anyone following a keto or low-carb diet.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 ripe avocados, halved and pitted
• 1/2 cup diced cucumber
• 1/4 cup diced red onion
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp fresh lime juice
• 1 tsp garlic powder
• Salt and pepper to taste
• 1/2 tsp smoked paprika (optional)

Instructions:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the shrimp with garlic powder, salt, and pepper, then cook for 2-3 minutes on each side until they turn pink and are fully cooked.
2. While the shrimp cooks, scoop out the flesh of the avocados and place it in a medium bowl, leaving a thin layer inside each avocado half to create a “bowl.”
3. Dice the cooked shrimp into bite-sized pieces and add it to the bowl with the avocado.
4. Add the cucumber, red onion, cilantro, lime juice, and smoked paprika (if using). Toss gently to combine.
5. Scoop the shrimp mixture back into the avocado halves, filling them generously.
6. Serve immediately, garnished with extra cilantro or a sprinkle of paprika, if desired.

Shrimp stuffed avocados offer a perfect combination of creamy avocado and flavorful shrimp in a handheld meal. The fresh, crunchy vegetables add texture, while the lime dressing brings a burst of freshness. This dish is a great way to enjoy a keto-friendly, low-carb lunch that’s packed with protein and healthy fats. It’s quick, easy, and can be enjoyed on a busy Friday or as a light meal any time of the week.

Shrimp and Kale Stir-Fry

Shrimp and kale stir-fry is a nutrient-dense, low-carb dish that’s quick to prepare and bursting with flavor. The shrimp are stir-fried with garlic, ginger, and kale, creating a healthy balance of protein and vegetables. This dish is not only keto-friendly but also packed with fiber, antioxidants, and healthy fats. It’s the perfect choice for a filling, yet light, Friday lunch.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 cups fresh kale, chopped
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1/4 cup soy sauce or tamari (for gluten-free)
• 1 tbsp sesame oil
• 1 tsp sesame seeds (optional)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the garlic and ginger, and sauté for 1-2 minutes until fragrant.
2. Add the shrimp and cook for 2-3 minutes per side until pink and fully cooked. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the chopped kale and stir-fry for 3-4 minutes until wilted.
4. Add the soy sauce and sesame oil to the skillet, stirring to combine and heat through.
5. Return the shrimp to the skillet, toss everything together, and cook for an additional minute to combine the flavors.
6. Garnish with sesame seeds and serve immediately.

Shrimp and kale stir-fry is a flavorful and satisfying dish that’s perfect for anyone following a keto or low-carb lifestyle. The garlic and ginger infuse the shrimp with rich, savory flavors, while the kale provides a healthy dose of fiber and nutrients. This meal is quick to make and light yet filling, making it an ideal choice for a delicious, low-carb lunch on a Friday or any day of the week.

Spicy Shrimp and Cabbage Slaw

Spicy shrimp and cabbage slaw is a vibrant and crunchy keto-friendly meal that combines the heat of chili and the freshness of a crunchy slaw. The shrimp are coated in a smoky, spicy seasoning, and served on a bed of crisp cabbage slaw, making it the perfect light yet satisfying lunch. This dish is low in carbs and packed with flavor, ideal for a Friday lunch when you’re looking for something quick, tasty, and fresh.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups shredded cabbage (green or purple)
• 1/4 cup shredded carrots (optional)
• 1/4 cup chopped cilantro
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp mayonnaise (optional for creaminess)
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (optional for extra heat)
• Salt and pepper to taste
• Lime wedges for garnish

Instructions:

1. In a small bowl, combine the smoked paprika, chili powder, cayenne pepper, salt, and pepper. Coat the shrimp evenly with the spice mixture.
2. Heat olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and fully cooked. Remove from the skillet and set aside.
3. In a large bowl, combine the shredded cabbage, carrots (if using), cilantro, apple cider vinegar, and mayonnaise (if desired). Toss to combine and season with salt and pepper to taste.
4. Serve the spicy shrimp on top of the cabbage slaw, garnished with lime wedges for an added burst of freshness.

Spicy shrimp and cabbage slaw is a zesty, low-carb dish that combines spicy, savory shrimp with a crunchy and refreshing slaw. The heat from the shrimp perfectly balances the cool, tangy slaw, creating a meal that’s both satisfying and light. It’s quick to prepare and perfect for anyone on a keto diet, offering a healthy, flavorful lunch that’s easy to enjoy on a Friday or anytime you want a refreshing yet filling meal.

Shrimp and Zucchini Noodles with Pesto

Shrimp and zucchini noodles with pesto is a low-carb, keto-friendly dish that replaces traditional pasta with zucchini noodles, making it an excellent choice for a fresh, light, and nutritious lunch. The shrimp are sautéed in olive oil and served on a bed of zucchini noodles, topped with homemade basil pesto for a rich, savory flavor. This dish is full of healthy fats, protein, and fresh vegetables, providing a delicious alternative to regular pasta dishes.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 medium zucchinis, spiralized into noodles
• 1/4 cup homemade or store-bought pesto (see below for homemade pesto)
• 2 tbsp olive oil
• 2 tbsp fresh basil, chopped (for garnish)
• Salt and pepper to taste
• 1 tbsp lemon juice

For the Pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 garlic cloves
• 1/2 cup olive oil
• 1/4 cup Parmesan cheese
• Salt and pepper to taste

Instructions:

1. To make the pesto, blend the basil, pine nuts, garlic, and Parmesan cheese in a food processor. Gradually add the olive oil until smooth. Season with salt and pepper to taste.
2. Heat olive oil in a skillet over medium heat. Season the shrimp with salt and pepper, then sauté for 2-3 minutes per side until they turn pink and are fully cooked.
3. While the shrimp cooks, heat a separate pan over medium heat and sauté the zucchini noodles for 2-3 minutes until just tender.
4. Remove the zucchini noodles from the pan and toss with the pesto until evenly coated.
5. Serve the zucchini noodles topped with shrimp, a drizzle of lemon juice, and fresh basil.

Shrimp and zucchini noodles with pesto is a fresh and flavorful meal that delivers all the satisfaction of a pasta dish without the carbs. The homemade pesto adds a rich, herbal flavor to the zucchini noodles, while the shrimp provide a nice, savory protein. This dish is perfect for a Friday lunch when you want something light yet satisfying, and it’s a fantastic low-carb alternative that’s both delicious and nutritious.

Shrimp and Bell Pepper Fajita Bowl

Shrimp and bell pepper fajita bowls are a vibrant and flavorful low-carb dish that brings the bold tastes of fajitas into healthy, keto-friendly meal. The shrimp are seasoned with fajita spices and sautéed with bell peppers and onions, creating a colorful, savory base. Served in a bowl with fresh toppings like guacamole and sour cream, this dish is perfect for a satisfying Friday lunch.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 bell peppers, sliced (any color)
• 1 medium onion, sliced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 tbsp fresh lime juice
• 1/4 cup fresh cilantro, chopped (for garnish)
• Guacamole and sour cream for topping

Instructions:

1. In a small bowl, combine the chili powder, cumin, paprika, salt, and pepper. Coat the shrimp evenly with the spice mixture.
2. Heat olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onion, and sauté for 5-6 minutes until tender.
3. Add the seasoned shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and are cooked through.
4. Remove the skillet from the heat and drizzle with lime juice.
5. Serve the fajita shrimp and peppers in bowls, topped with guacamole, sour cream, and a sprinkle of fresh cilantro.

Shrimp and bell pepper fajita bowls are a deliciously bold and satisfying dish that’s low in carbs but full of flavor. The hrimp and vegetables, seasoned with fajita spices, offer a delightful combination of textures and tastes, while the guacamole and sour cream add creamy richness to the dish. This is a quick and easy recipe perfect for a flavorful Friday lunch that’s both filling and keto-friendly.

Shrimp and Asparagus Sheet Pan Dinner

Shrimp and asparagus sheet pan dinner is a simple, one-pan meal that’s perfect for a low-carb, keto-friendly lunch. The shrimp are seasoned and roasted with asparagus, creating a quick and nutritious meal. The sheet pan method makes this dish easy to prepare and clean up, and the combination of shrimp, asparagus, and herbs offers a balanced, flavorful meal with minimal effort.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 lemon, sliced into wedges
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a sheet pan, toss the asparagus with 1 tablespoon of olive oil, garlic powder, oregano, paprika, salt, and pepper.
3. Roast the asparagus for 10 minutes, then remove from the oven and add the shrimp to the sheet pan. Drizzle the shrimp with the remaining olive oil and season with salt and pepper.
4. Roast everything together for another 8-10 minutes, or until the shrimp are pink and cooked through.
5. Serve the shrimp and asparagus with lemon wedges and garnish with fresh parsley.

Shrimp and asparagus sheet pan dinner is an easy, low-carb meal that’s perfect for anyone looking for a quick, healthy, and satisfying lunch. The shrimp and asparagus roast together beautifully, absorbing the flavors of the seasonings and creating a balanced meal in one pan. It’s a simple and flavorful dish that’s ideal for a hassle-free Friday lunch that’s both nutritious and keto-friendly.

Note: More recipes are coming soon