25+ Mouthwatering Friday Low Sodium Shrimp Recipes to Try Now

Looking for a light, flavorful, and healthy way to start your weekend?

These 25+ Friday low-sodium shrimp recipes are the perfect solution!

Whether you’re craving a refreshing salad, a stir-fry, or a quick seafood dish, shrimp offers a lean, protein-packed option that fits into any healthy lifestyle.

Low-sodium doesn’t mean bland—these recipes prove that you can enjoy savory, satisfying meals without the excessive salt.

From easy weeknight dinners to elegant dishes for special occasions, these shrimp recipes will help you create delicious meals that are both tasty and nutritious.

Let’s dive into these mouthwatering shrimp recipes that will become your go-to meals for every Friday!

25+ Mouthwatering Friday Low Sodium Shrimp Recipes to Try Now

With so many versatile and low-sodium shrimp recipes to choose from, you’re never short of ideas for a flavorful, health-conscious Friday meal.

Whether you want something simple like garlic shrimp or prefer a zesty shrimp salad, the possibilities are endless.

Not only are these dishes light on sodium, but they also feature fresh, whole ingredients that keep you feeling good while satisfying your cravings.

So, next time you’re planning your Friday dinner, reach for shrimp and try one of these 25+ recipes to keep your meals fresh, fun, and low-sodium.

You’ll enjoy the burst of flavors and feel good about making a smart choice for your health!

Lemon Garlic Shrimp with Zucchini Noodles

This light and flavorful Lemon Garlic Shrimp with Zucchini Noodles is a perfect low-sodium meal for a Friday evening. It features tender shrimp sautéed in garlic and lemon juice, paired with fresh zucchini noodles to keep the dish both satisfying and healthy. With minimal sodium but plenty of vibrant flavors, this recipe makes a quick and nutritious dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 medium zucchinis, spiralized into noodles
• 3 garlic cloves, minced
• 1 tbsp olive oil
• Juice of 1 lemon
• 1 tsp lemon zest
• 1 tbsp fresh parsley, chopped
• Salt and pepper, to taste (use salt sparingly)
• 1/2 tsp crushed red pepper flakes (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add minced garlic to the pan and sauté for about 1 minute, until fragrant.
3. Add shrimp to the skillet and cook for 2-3 minutes on each side, until pink and fully cooked.
4. Pour in lemon juice and zest, tossing to coat the shrimp in the citrusy sauce. Season with salt, pepper, and red pepper flakes, if using.
5. While the shrimp is cooking, heat a separate skillet and sauté the zucchini noodles over medium heat for 2-3 minutes until just tender.
6. Serve the shrimp over the zucchini noodles and garnish with fresh parsley.

This Lemon Garlic Shrimp with Zucchini Noodles is a simple yet satisfying meal that’s perfect for a Friday night when you want a healthy, low-sodium dish. The combination of shrimp and fresh vegetables provides a delicious balance of protein and fiber while keeping sodium intake in check. Plus, the burst of lemon and garlic adds a refreshing touch to the dish, making it a flavorful, low-sodium option for your weeknight dinners.

Shrimp and Avocado Salad with Cilantro Lime Dressing

A refreshing and vibrant salad, this Shrimp and Avocado Salad with Cilantro Lime Dressing is bursting with flavors from succulent shrimp, creamy avocado, and a tangy homemade cilantro-lime dressing. The low-sodium ingredients and fresh produce make this salad a light yet filling choice for a healthy Friday meal.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 2 avocados, diced
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• Juice of 2 limes
• 1 tsp honey (optional)
• Salt and pepper, to taste (use salt sparingly)

Instructions:

1. In a large bowl, combine shrimp, diced avocados, cherry tomatoes, cucumber, and red onion.
2. In a small bowl, whisk together the olive oil, lime juice, cilantro, and honey (if using). Season the dressing with a pinch of salt and pepper.
3. Pour the cilantro-lime dressing over the shrimp and vegetables, tossing gently to combine.
4. Serve the salad immediately, or refrigerate for 10-15 minutes for an extra chill.

This Shrimp and Avocado Salad with Cilantro Lime Dressing is a flavorful and satisfying low-sodium meal that’s perfect for a light, refreshing Friday dinner. The combination of healthy fats from the avocado, protein from the shrimp, and the tangy cilantro-lime dressing creates a balance of fresh, vibrant flavors that will leave you feeling full without the need for added salt. It’s a quick and nutritious dish, ideal for anyone seeking a low-sodium, heart-healthy option.

Shrimp Stir-Fry with Bell Peppers and Broccoli

This Shrimp Stir-Fry with Bell Peppers and Broccoli is a colorful, low-sodium dish that brings together the natural sweetness of shrimp and the crispness of fresh vegetables. It’s cooked in a savory sauce made with reduced-sodium soy sauce, garlic, and ginger, providing a rich flavor without overwhelming sodium. Ideal for a healthy and quick Friday night dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 bell peppers, sliced
• 1 cup broccoli florets
• 2 tbsp reduced-sodium soy sauce
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp fresh ginger, grated
• 1/4 cup water or low-sodium vegetable broth
• 1/2 tsp sesame oil (optional)
• 1 tbsp sesame seeds (optional)
• Salt and pepper, to taste (use salt sparingly)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger to the skillet, cooking for about 30 seconds until fragrant.
3. Add shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add bell peppers and broccoli, sautéing for 3-4 minutes until the vegetables are slightly tender but still crisp.
5. Return shrimp to the skillet, and pour in the reduced-sodium soy sauce and water or vegetable broth. Stir well to combine, cooking for another 1-2 minutes.
6. Drizzle with sesame oil and sprinkle with sesame seeds before serving.

This Shrimp Stir-Fry with Bell Peppers and Broccoli is a vibrant, low-sodium dish packed with nutrition and flavor. The combination of fresh vegetables and shrimp, paired with a savory soy-based sauce, creates a satisfying and wholesome meal. By using reduced-sodium soy sauce and fresh ingredients, this recipe ensures a healthy, flavorful dish that can be easily customized to suit your taste preferences while maintaining a low-sodium profile. Perfect for a Friday evening, it’s an easy and nutritious choice for anyone looking to eat light and healthy.

Shrimp Tacos with Cabbage Slaw

These Shrimp Tacos with Cabbage Slaw offer a refreshing and light take on a classic dish, perfect for a low-sodium Friday night meal. The shrimp is seasoned with simple spices, quickly sautéed, and served in soft corn tortillas with a crunchy, tangy cabbage slaw. A squeeze of lime ties everything together, making for a flavorful and healthy taco option without the extra sodium.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 8 small corn tortillas
• 2 cups shredded cabbage
• 1/2 red onion, thinly sliced
• 1 small carrot, julienned
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste (use salt sparingly)
• 1 tbsp apple cider vinegar

Instructions:

1. In a medium bowl, combine the cabbage, red onion, carrot, cilantro, lime juice, apple cider vinegar, and a pinch of salt and pepper. Toss until the slaw is well-coated, and set aside.
2. Heat olive oil in a large skillet over medium heat. Season the shrimp with cumin, smoked paprika, salt, and pepper, then sauté for 2-3 minutes on each side until pink and cooked through.
3. Warm the corn tortillas in a dry skillet or microwave.
4. Assemble the tacos by placing a few shrimp in each tortilla and topping with the cabbage slaw.
5. Serve with extra lime wedges for squeezing on top.

These Shrimp Tacos with Cabbage Slaw are a fun and fresh low-sodium option for a Friday night meal. The sweetness of the shrimp is perfectly complemented by the tangy crunch of the cabbage slaw, creating a satisfying texture contrast in every bite. The simple seasoning allows the natural flavors of the shrimp to shine through without overwhelming them with salt, making this dish a perfect choice for anyone watching their sodium intake. It’s quick to prepare, customizable, and full of delicious, wholesome ingredients.

Shrimp and Quinoa Bowl with Avocado and Mango

This Shrimp and Quinoa Bowl with Avocado and Mango is a vibrant, nutrient-packed meal that combines the flavors of sweet mango, creamy avocado, and succulent shrimp. Served over quinoa, which is rich in protein and fiber, this low-sodium bowl is an excellent choice for a healthy, satisfying Friday dinner that’s easy to make and full of fresh ingredients.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cup quinoa, cooked
• 1 ripe avocado, diced
• 1 mango, peeled and diced
• 1/4 red onion, finely chopped
• 1 tbsp olive oil
• 1 tbsp fresh lime juice
• Salt and pepper, to taste (use salt sparingly)
• 1 tbsp chopped cilantro, for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Season with salt and pepper to taste.
2. While the shrimp is cooking, prepare the quinoa according to the package instructions.
3. Once the shrimp is done, remove from heat and set aside.
4. To assemble the bowls, start by placing a scoop of cooked quinoa in each bowl.
5. Top with shrimp, diced avocado, diced mango, and red onion.
6. Drizzle with lime juice and garnish with fresh cilantro before serving.

This Shrimp and Quinoa Bowl with Avocado and Mango is a delightful, low-sodium meal that balances sweet, savory, and creamy elements for a burst of flavor in every bite. The combination of fresh shrimp, quinoa, avocado, and mango provides a satisfying dish that’s not only nutritious but also visually stunning. It’s a perfect option for anyone looking to enjoy a filling, low-sodium dinner that’s packed with healthy fats, protein, and fiber, making it a great choice for a Friday night or any day of the week.

Shrimp and Spinach Stuffed Portobello Mushrooms

These Shrimp and Spinach Stuffed Portobello Mushrooms are a creative, low-sodium way to enjoy shrimp for dinner. The meaty texture of the portobello mushroom caps is filled with a savory mixture of shrimp, spinach, garlic, and light cream cheese, creating a hearty yet healthy dish that’s perfect for a Friday evening.

Ingredients:

• 4 large portobello mushroom caps
• 1 lb shrimp, peeled and deveined
• 2 cups fresh spinach, chopped
• 3 garlic cloves, minced
• 2 oz light cream cheese, softened
• 1 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• 1/2 tsp smoked paprika
• Salt and pepper, to taste (use salt sparingly)
• 1 tbsp grated Parmesan cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Clean the mushroom caps by gently scraping out the gills with a spoon.
3. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1-2 minutes, until fragrant.
4. Add shrimp to the skillet and cook for 2-3 minutes on each side until fully cooked. Remove shrimp from the skillet and chop into small pieces.
5. In the same skillet, add the chopped spinach and cook until wilted, about 2 minutes.
6. In a bowl, combine the chopped shrimp, cooked spinach, light cream cheese, smoked paprika, and a pinch of salt and pepper. Stir until well combined.
7. Spoon the shrimp and spinach mixture into each mushroom cap, pressing gently to pack the filling in.
8. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, or until the mushrooms are tender and the filling is golden.
9. Garnish with fresh parsley and optional Parmesan cheese before serving.

Shrimp and Spinach Stuffed Portobello Mushrooms offer a delicious, low-sodium twist on traditional stuffed dishes. The portobello mushrooms provide a rich, earthy base, while the shrimp and spinach filling adds protein, fiber, and flavor. The light cream cheese keeps the filling creamy without overloading the dish with sodium, making it a perfect choice for anyone looking to enjoy a satisfying and flavorful Friday night meal. With minimal preparation and a quick bake time, these stuffed mushrooms make a healthy and impressive dinner option.

Shrimp and Cucumber Lettuce Wraps

These Shrimp and Cucumber Lettuce Wraps are a refreshing, low-sodium dish perfect for a light and healthy Friday meal. The crisp lettuce wraps are filled with seasoned shrimp, crunchy cucumber, and fresh herbs, topped with a tangy homemade dressing. This dish is low in sodium and high in flavor, providing a satisfying and nutritious alternative to traditional wraps or tacos.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cucumber, julienned
• 1 small carrot, julienned
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1 tbsp olive oil
• 1 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tsp honey (optional)
• 12 large lettuce leaves (such as butter lettuce or iceberg)
• Salt and pepper, to taste (use salt sparingly)
• 1/2 tsp chili flakes (optional)

Instructions:

1. In a skillet, heat olive oil over medium heat. Add shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove from heat and set aside.
2. In a small bowl, whisk together rice vinegar, lime juice, honey (if using), salt, pepper, and chili flakes.
3. In a large bowl, combine the cooked shrimp, julienned cucumber, carrot, cilantro, and mint. Drizzle with the dressing and toss to coat evenly.
4. Lay the lettuce leaves flat on a serving plate. Spoon the shrimp and vegetable mixture onto each lettuce leaf.
5. Serve the wraps immediately, garnished with extra cilantro or mint if desired.

Shrimp and Cucumber Lettuce Wraps are a light and refreshing low-sodium meal that’s perfect for anyone looking to keep things healthy on a Friday night. The crisp lettuce wraps paired with the fresh, flavorful filling of shrimp, cucumber, and herbs offer a satisfying crunch and zesty flavor with minimal sodium. The tangy rice vinegar and lime dressing adds just the right amount of acidity to balance the freshness of the ingredients. These wraps are quick to prepare and perfect for anyone following a low-sodium diet but still craving a delicious meal.

Shrimp and Asparagus Stir-Fry

This Shrimp and Asparagus Stir-Fry is a quick and delicious low-sodium meal that combines succulent shrimp with crisp asparagus in a savory, light stir-fry sauce. The addition of garlic, ginger, and a dash of reduced-sodium soy sauce creates a vibrant, flavor-packed dish that’s perfect for a Friday dinner. It’s a low-calorie, nutrient-dense dish that’s both healthy and satisfying.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, cut into 2-inch pieces
• 2 tbsp reduced-sodium soy sauce
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1/4 cup water or low-sodium vegetable broth
• 1 tsp sesame seeds (optional)
• Salt and pepper, to taste (use salt sparingly)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add garlic and ginger, cooking for 1-2 minutes until fragrant.
2. Add shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add sesame oil and asparagus. Sauté for 3-4 minutes until the asparagus is tender but still crisp.
4. Return shrimp to the skillet and add reduced-sodium soy sauce and water or vegetable broth. Stir to combine and cook for an additional 2 minutes, allowing the sauce to thicken slightly.
5. Sprinkle with sesame seeds and serve immediately.

This Shrimp and Asparagus Stir-Fry is a healthy and flavorful low-sodium meal that’s perfect for a quick Friday night dinner. The shrimp provides lean protein, while the asparagus adds a burst of fiber and nutrients. The reduced-sodium soy sauce and sesame oil give the dish an authentic stir-fry flavor without the excess salt. With minimal preparation and cook time, this dish is a great option for anyone seeking a light, nutritious meal that’s rich in both flavor and health benefits.

Shrimp and Tomato Zoodle Pasta

This Shrimp and Tomato Zoodle Pasta is a light, low-sodium take on a traditional pasta dish. Zucchini noodles (zoodles) replace regular pasta for a lower-carb option, while the shrimp and cherry tomatoes provide a burst of flavor. Tossed in a simple garlic and olive oil sauce, this dish is a perfect Friday night dinner that’s both satisfying and healthy.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 medium zucchinis, spiralized into noodles
• 1 pint cherry tomatoes, halved
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/4 cup fresh basil, chopped
• Juice of 1 lemon
• Salt and pepper, to taste (use salt sparingly)
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1-2 minutes until fragrant.
2. Add shrimp to the skillet and cook for 2-3 minutes on each side until pink and fully cooked. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the cherry tomatoes and cook for 2-3 minutes until softened.
4. While the tomatoes are cooking, sauté the zucchini noodles in a separate pan over medium heat for 2-3 minutes until slightly tender.
5. Once the tomatoes are softened, return the shrimp to the skillet and add the zucchini noodles. Toss gently to combine.
6. Drizzle with lemon juice, sprinkle with fresh basil, and season with salt, pepper, and red pepper flakes. Serve immediately.

Shrimp and Tomato Zoodle Pasta is a delicious low-sodium meal that’s perfect for anyone seeking a lighter alternative to traditional pasta. The zucchini noodles provide a healthy, low-carb base, while the shrimp and tomatoes add protein and fresh flavors. The garlic and olive oil sauce ties everything together, creating a simple yet flavorful dish that’s quick and easy to prepare. This recipe is ideal for a Friday night dinner, offering a satisfying meal without the excess sodium found in traditional pasta dishes.

Shrimp and Cauliflower Rice Stir-Fry

This Shrimp and Cauliflower Rice Stir-Fry is a flavorful, low-sodium dish that’s a perfect fit for anyone looking to enjoy a quick, healthy, and filling meal. The cauliflower rice serves as a low-carb, high-fiber alternative to traditional rice, while the shrimp adds lean protein. The stir-fry is packed with vibrant vegetables and a light soy sauce-based seasoning, making it an ideal Friday night dinner that won’t compromise on taste.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 medium head of cauliflower, grated into rice-sized pieces (or 4 cups cauliflower rice)
• 1 red bell pepper, diced
• 1/2 cup frozen peas
• 2 tbsp reduced-sodium soy sauce
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup green onions, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste (use salt sparingly)
• 1/4 tsp chili flakes (optional)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add garlic and ginger, sautéing for 1-2 minutes until fragrant.
2. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove from the skillet and set aside.
3. In the same skillet, add sesame oil, red bell pepper, and frozen peas. Stir-fry for 3-4 minutes until the vegetables are tender.
4. Add the cauliflower rice to the skillet, stirring to combine. Cook for 5-7 minutes, allowing the cauliflower rice to soften and slightly brown.
5. Return the shrimp to the skillet, then add reduced-sodium soy sauce and a pinch of salt and pepper. Toss everything together to combine and cook for another 2-3 minutes.
6. Garnish with chopped green onions and chili flakes (if desired) before serving.

Shrimp and Cauliflower Rice Stir-Fry is a perfect low-sodium dinner option for anyone looking to reduce their carb intake without sacrificing flavor. The cauliflower rice mimics traditional rice but offers a much lighter base, and the shrimp provides a delicious source of protein. The stir-fry comes together quickly and offers a satisfying, balanced meal that’s bursting with fresh veggies and vibrant flavors. It’s a versatile dish that can easily be adapted with your favorite vegetables, making it a great choice for a healthy and flavorful Friday night dinner.

Shrimp and Zucchini Fritters

These Shrimp and Zucchini Fritters are a savory, low-sodium appetizer or main dish that’s crispy on the outside and tender on the inside. Packed with lean shrimp, grated zucchini, and a light egg batter, these fritters are a perfect Friday night treat that’s both satisfying and healthy. Served with a refreshing yogurt dipping sauce, they make for a flavorful, low-sodium alternative to fried foods.

Ingredients:

• 1 lb shrimp, peeled and deveined, chopped
• 2 medium zucchinis, grated
• 2 eggs, beaten
• 1/4 cup whole wheat flour
• 1/4 cup breadcrumbs (preferably whole wheat)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper, to taste (use salt sparingly)
• 1 tbsp olive oil (for frying)

For the dipping sauce:

• 1/2 cup plain Greek yogurt
• 1 tbsp fresh dill, chopped
• 1 tsp lemon juice
• Salt and pepper, to taste (use salt sparingly)

Instructions:

1. Place the grated zucchini in a clean kitchen towel or paper towels and squeeze out excess moisture.
2. In a large bowl, combine the chopped shrimp, grated zucchini, eggs, flour, breadcrumbs, garlic powder, onion powder, salt, and pepper. Mix well to form a batter.
3. Heat olive oil in a large skillet over medium heat. Drop spoonfuls of the fritter batter into the skillet, flattening them slightly with the back of the spoon. Cook for 2-3 minutes per side, or until golden and crispy.
4. Remove the fritters from the skillet and drain on paper towels.
5. In a small bowl, mix together Greek yogurt, dill, lemon juice, salt, and pepper to make the dipping sauce.
6. Serve the fritters hot with the yogurt dipping sauce on the side.

Shrimp and Zucchini Fritters are a delicious, low-sodium option for a Friday night snack or light meal. The combination of shrimp and zucchini makes these fritters both flavorful and nutritious, while the crispy exterior adds a satisfying crunch. Paired with a refreshing dill yogurt sauce, they make for a tasty and healthy alternative to deep-fried appetizers. These fritters are easy to prepare and can be served with a side salad or as a snack for guests, making them a versatile dish that works for any occasion.

Shrimp and Avocado Salad with Lime Dressing

This Shrimp and Avocado Salad with Lime Dressing is a fresh, light, and low-sodium meal that’s perfect for a Friday night dinner or a light lunch. The combination of succulent shrimp, creamy avocado, and crunchy vegetables is topped with a tangy lime dressing, creating a refreshing dish full of vibrant flavors. It’s a healthy, satisfying option that’s easy to prepare and packed with nutrients.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 ripe avocado, diced
• 2 cups mixed greens (such as spinach, arugula, or romaine)
• 1/2 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Juice of 2 limes
• 1 tbsp fresh cilantro, chopped
• Salt and pepper, to taste (use salt sparingly)
• 1/2 tsp chili flakes (optional)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and fully cooked. Remove from heat and set aside to cool slightly.
2. In a large bowl, combine the mixed greens, cucumber, red onion, cherry tomatoes, and diced avocado.
3. Add the cooked shrimp to the salad and toss gently to combine.
4. In a small bowl, whisk together lime juice, fresh cilantro, salt, pepper, and chili flakes (if using).
5. Drizzle the lime dressing over the salad and toss to coat evenly.
6. Serve immediately, garnished with extra cilantro if desired.

This Shrimp and Avocado Salad with Lime Dressing is a refreshing and light low-sodium meal that’s perfect for a quick Friday night dinner. The creamy avocado and sweet shrimp complement the crunchy vegetables, creating a satisfying texture contrast in every bite. The tangy lime dressing adds a zesty flavor without overpowering the dish, keeping it fresh and vibrant. This salad is a great way to enjoy a healthy, nutrient-dense meal with minimal effort, making it a perfect option for a busy weeknight or a relaxing weekend dinner.

Shrimp and Broccoli Stir-Fry

This Shrimp and Broccoli Stir-Fry is a simple and wholesome dish that combines succulent shrimp with fresh, crunchy broccoli in a light, low-sodium stir-fry sauce. It’s a quick and easy recipe that delivers bold flavors without overwhelming your taste buds. Perfect for a Friday night meal, this dish provides a great source of protein and vitamins, and it’s easily adaptable with any of your favorite vegetables.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups broccoli florets
• 1/2 onion, sliced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tbsp reduced-sodium soy sauce
• 1 tbsp rice vinegar
• 1/2 tsp honey
• 1/4 tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste (use salt sparingly)
• 1 tbsp sesame seeds (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the garlic and onion, cooking for 1-2 minutes until fragrant.
2. Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until the shrimp are pink and cooked through. Remove the shrimp and set aside.
3. In the same skillet, add the broccoli florets and stir-fry for 3-4 minutes until tender-crisp.
4. In a small bowl, whisk together the soy sauce, rice vinegar, honey, crushed red pepper flakes (if using), salt, and pepper.
5. Return the shrimp to the skillet with the broccoli and pour the stir-fry sauce over the mixture. Stir well to coat everything evenly and cook for another 2-3 minutes.
6. Garnish with sesame seeds before serving.

This Shrimp and Broccoli Stir-Fry is an ideal low-sodium dish for those who want a fast, healthy meal without sacrificing flavor. The shrimp provide a lean source of protein, while the broccoli adds fiber and vitamins. The light stir-fry sauce, made with low-sodium soy sauce and rice vinegar, offers a zesty punch that enhances the natural flavors of the ingredients. This dish is quick to prepare, making it a perfect choice for a stress-free Friday night dinner that still packs in nutrients and taste.

Shrimp and Cucumber Salad with Lemon Dill Dressing

This Shrimp and Cucumber Salad with Lemon Dill Dressing is a light, refreshing, and low-sodium meal that’s perfect for those warm Fridays when you want something easy and healthy. The crisp cucumber, paired with tender shrimp, creates a delightful contrast, and the lemon dill dressing adds a fresh, tangy flavor. This dish is quick to make, light on the stomach, and full of nutrients.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups cucumber, sliced thin
• 1/4 cup red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tbsp fresh dill, chopped
• Juice of 1 lemon
• Salt and pepper, to taste (use salt sparingly)
• 1 tsp honey (optional)
• 1/4 cup feta cheese (optional)

Instructions:

1. In a large skillet, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and are fully cooked. Remove from the heat and let them cool slightly.
2. In a large bowl, combine the sliced cucumber, red onion, cherry tomatoes, and cooked shrimp.
3. In a small bowl, whisk together the lemon juice, fresh dill, honey (if using), salt, and pepper.
4. Drizzle the lemon dill dressing over the shrimp and cucumber mixture, tossing gently to combine.
5. If desired, sprinkle with feta cheese for added flavor.
6. Serve immediately as a light and refreshing salad.

Shrimp and Cucumber Salad with Lemon Dill Dressing is the ultimate low-sodium, refreshing dish for a Friday night dinner. The cool crunch of the cucumber, paired with tender shrimp, creates a balanced and satisfying dish. The lemon dill dressing is both tangy and aromatic, enhancing the flavors without the need for extra sodium. It’s an easy-to-make, healthy meal that provides a good mix of protein, fiber, and vitamins, making it an excellent choice for anyone looking to enjoy a light, satisfying, and flavorful meal.

Garlic Shrimp Lettuce Wraps

These Garlic Shrimp Lettuce Wraps are a fresh and low-sodium alternative to traditional wraps or tacos. Using crisp lettuce leaves to hold the shrimp and a flavorful garlic sauce, this dish offers a light yet filling meal. Packed with lean protein, fresh veggies, and a zesty garlic flavor, it’s a quick and satisfying Friday night option that’s easy to prepare and perfect for a healthier take on casual dining.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 8 large lettuce leaves (such as Romaine or Butter lettuce)
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tbsp reduced-sodium soy sauce
• 1 tsp lime juice
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 avocado, sliced (optional)
• 1/4 cup shredded carrots (optional)
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Heat olive oil 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 per side, until pink and fully cooked.
3. Stir in the soy sauce, lime juice, smoked paprika, and black pepper. Cook for another minute to allow the sauce to coat the shrimp.
4. Remove the skillet from heat and set the shrimp aside to cool slightly.
5. To assemble the wraps, spoon a few shrimp into the center of each lettuce leaf.
6. If desired, top with sliced avocado, shredded carrots, and chopped cilantro.
7. Serve immediately and enjoy these light, flavorful wraps.

Garlic Shrimp Lettuce Wraps are a healthy, low-sodium meal that’s perfect for a light, satisfying Friday dinner. The shrimp, cooked with garlic and a light soy sauce-based dressing, is full of flavor, while the fresh lettuce serves as a crisp and refreshing base. The addition of avocado and shredded carrots adds creaminess and crunch, making each bite a delightful combination of textures. These wraps are easy to prepare, making them a great option for a stress-free yet flavorful meal that’s both nutritious and delicious.

Note: More recipes are coming soon!