25+ Delicious Holiday Low Sodium High Protein Recipes for Your Table

The holiday season is known for bringing friends, family, and, most importantly, an array of delicious dishes that capture the spirit of the season.

But with many holiday meals being rich in sodium and high in calories, it can be difficult to enjoy the celebrations without worrying about your health.

If you’re looking to maintain a balanced diet without compromising on taste, you’re in the right place.

In this article, we’ve compiled a list of over 25 holiday recipes that are both high in protein and low in sodium.

Whether you’re preparing a festive feast or just want a healthy option to complement your holiday spread, these recipes will satisfy your cravings while keeping your wellness goals in mind.

From hearty mains like herb-crusted turkey breast and spiced chickpea stew to lighter side dishes such as garlic lemon shrimp with broccoli rice, we have options for everyone.

Each recipe is crafted to be flavorful, nutritious, and perfect for holiday gatherings.

25+ Delicious Holiday Low Sodium High Protein Recipes for Your Table

Navigating holiday celebrations while maintaining a healthy diet doesn’t have to be a challenge.

With the right recipes, you can enjoy your favorite seasonal dishes without worrying about excessive sodium or unhealthy ingredients.

These 25+ holiday low sodium, high protein recipes offer delicious and satisfying options that cater to a variety of tastes and dietary preferences.

Whether you’re hosting a holiday dinner, planning a festive brunch, or just looking for healthier side dish ideas, these recipes will help you create meals that are as nourishing as they are delightful.

Herb-Crusted Turkey Breast

This herb-crusted turkey breast is an impressive holiday main dish, full of flavor and protein, yet low in sodium. It features a blend of fresh herbs, garlic, and a touch of olive oil for a succulent, perfectly cooked centerpiece that pairs beautifully with your favorite holiday sides.

Ingredients

• 1 (4-5 lb) boneless turkey breast, skin-on
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1 tbsp fresh parsley, chopped
• 4 cloves garlic, minced
• 2 tbsp extra-virgin olive oil
• 1 lemon, zested and juiced
• Black pepper, freshly ground to taste
• 1 tbsp Dijon mustard (optional for a subtle tang)
• 1 tbsp chopped fresh sage (optional)

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper or lightly oil it.
2. In a mixing bowl, combine the rosemary, thyme, parsley, minced garlic, olive oil, lemon zest, and lemon juice. Add black pepper and Dijon mustard if using. Mix well to create an herb paste.
3. Pat the turkey breast dry with paper towels. Rub the herb mixture evenly over the surface of the turkey, massaging it into the skin and meat.
4. Place the turkey breast on the prepared baking tray and roast for 30 minutes, then lower the oven temperature to 350°F (175°C) and continue roasting for an additional 45 minutes or until the internal temperature reaches 165°F (74°C).
5. Let the turkey rest for 10-15 minutes before slicing and serving.

The blend of fresh herbs adds depth to the dish, infusing the turkey with a rich, aromatic flavor without the need for added sodium. This turkey breast can be the highlight of your holiday table, offering a lean, protein-rich dish that pairs perfectly with roasted vegetables, quinoa salad, or a low-sodium stuffing.

Cranberry Glazed Salmon

Celebrate the season with this simple yet elegant cranberry glazed salmon. The combination of cranberry sauce, a touch of maple syrup, and the natural richness of the salmon creates a dish that’s perfect for holiday meals without being overly heavy or high in sodium.

Ingredients

• 4 salmon fillets (4-5 oz each)
• 1 cup unsweetened cranberry sauce (or homemade)
• 2 tbsp pure maple syrup
• 1 tbsp fresh orange juice
• 1 tsp orange zest
• 1 tbsp fresh dill, chopped
• Black pepper to taste
• 1 tbsp olive oil
• Lemon wedges for serving

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease with olive oil.
2. In a small saucepan over medium-low heat, combine the cranberry sauce, maple syrup, orange juice, and orange zest. Stir occasionally until the mixture begins to simmer, and allow it to cook for 3-4 minutes until slightly thickened. Remove from heat.
3. Place the salmon fillets skin-side down on the prepared baking dish. Brush each fillet generously with the cranberry glaze, ensuring an even coating.
4. Bake for 12-15 minutes or until the salmon flakes easily with a fork and the internal temperature reaches 145°F (63°C).
5. Sprinkle with fresh dill and serve with lemon wedges for an added citrus touch.

This cranberry glazed salmon strikes the perfect balance between sweet, tangy, and savory, delivering an elegant, healthy main course for any holiday gathering. Rich in protein and omega-3 fatty acids, it will keep you feeling satisfied without excessive sodium content.

Quinoa & Roasted Vegetable Stuffed Bell Peppers

These quinoa and roasted vegetable stuffed bell peppers are a festive, hearty, and nutritious option for a holiday side or vegetarian main course. Packed with plant-based protein, fiber, and essential nutrients, they make a vibrant addition to your holiday menu.

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed and cooked according to package instructions
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 cup baby spinach, roughly chopped
• 1 small red onion, diced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp black pepper
• 1/4 cup crumbled feta cheese (optional)
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a lightly greased baking dish.
2. In a large bowl, toss the zucchini, cherry tomatoes, red onion, and spinach with olive oil, smoked paprika, cumin, and black pepper. Roast in the preheated oven for 15 minutes or until the vegetables are tender.
3. In a separate bowl, mix the cooked quinoa with the roasted vegetables. Add crumbled feta if using.
4. Fill each bell pepper with the quinoa and vegetable mixture. Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5 minutes to slightly brown the tops.
5. Garnish with chopped parsley before serving.

These stuffed peppers bring holiday cheer to the table with their colorful presentation and hearty filling. The combination of quinoa and roasted vegetables offers a healthy, high-protein, low-sodium dish that’s satisfying and festive. They’re perfect for those looking for a lighter main dish or a vibrant side option during the holiday season.

Lemon Herb Chicken Thighs

This dish of lemon herb chicken thighs is simple to prepare yet full of flavor. It features a blend of fresh lemon juice, garlic, and aromatic herbs, creating a juicy and satisfying protein-rich option that’s low in sodium and perfect for holiday celebrations.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 2 tbsp fresh thyme leaves, chopped
• 2 tbsp fresh rosemary, chopped
• 4 cloves garlic, minced
• 2 tbsp olive oil
• Black pepper, freshly ground to taste
• 1 tbsp Dijon mustard (optional)
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking tray with parchment paper or lightly oil it.
2. In a mixing bowl, combine lemon juice, lemon zest, thyme, rosemary, garlic, olive oil, and Dijon mustard (if using). Add black pepper and mix well.
3. Pat the chicken thighs dry with paper towels. Rub the lemon herb mixture evenly over each piece, ensuring the skin is coated well.
4. Place the chicken thighs skin-side up on the baking tray. Roast for 25-30 minutes or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy.
5. Let the chicken rest for 5-10 minutes before serving, garnished with fresh parsley.

These lemon herb chicken thighs provide a fresh and zesty twist to your holiday meal, offering a delicious, protein-packed dish without extra sodium. Their crispy skin and tender, juicy meat will make them a crowd-pleaser at any holiday gathering. Pair them with a side of garlic mashed potatoes or a simple green salad for a complete, satisfying meal.

Stuffed Acorn Squash with Wild Rice & Cranberries

This stuffed acorn squash is a beautiful, festive dish that combines sweet and savory flavors. Packed with protein-rich wild rice, dried cranberries, and pecans, it’s a perfect option for vegetarians or as a stunning side dish for your holiday feast.

Ingredients

• 2 acorn squashes, halved and seeds removed
• 1 cup wild rice, rinsed and cooked according to package instructions
• 1/2 cup dried cranberries
• 1/2 cup pecans, chopped
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp ground cinnamon
• 1/2 tsp black pepper
• Fresh sage leaves for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Place the acorn squash halves cut-side down on a greased baking tray and roast for 25-30 minutes or until tender. Turn the squash cut-side up and set aside.
2. In a large skillet over medium heat, add the olive oil and sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
3. Stir in the cooked wild rice, dried cranberries, and chopped pecans. Season with cinnamon and black pepper. Mix well and let the filling cook for 2-3 minutes to combine flavors.
4. Spoon the wild rice mixture into each acorn squash half, pressing gently to fill the cavity.
5. Return the stuffed squash to the oven and bake for an additional 10 minutes. Garnish with fresh sage leaves before serving.

The combination of the earthy, nutty wild rice with the sweet-tart cranberries and the crunch of pecans makes this stuffed acorn squash a holiday favorite. It’s a heartwarming, high-protein dish that’s as beautiful as it is nutritious. Perfect as a main course or a show-stopping side, it captures the essence of seasonal flavors without relying on excess sodium.

Ginger Soy Glazed Shrimp Skewers

These ginger soy glazed shrimp skewers are an elegant and protein-packed holiday appetizer that’s quick and easy to prepare. The marinade adds a balance of sweet, tangy, and spicy flavors that make this dish irresistible, all while staying low in sodium.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/4 cup low-sodium soy sauce or tamari
• 1 tbsp honey or maple syrup
• 2 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1/2 tsp crushed red pepper flakes (optional)
• Fresh chives or cilantro for garnish
• Lemon wedges for serving

Instructions

1. In a bowl, whisk together the soy sauce, honey, grated ginger, minced garlic, rice vinegar, sesame oil, and red pepper flakes (if using).
2. Add the shrimp to the marinade and let it sit for 15-20 minutes in the refrigerator.
3. Preheat a grill or grill pan over medium-high heat. Thread the shrimp onto skewers.
4. Grill the shrimp for 2-3 minutes per side or until they turn pink and opaque. Brush with additional marinade while cooking if desired.
5. Remove from the grill and garnish with chopped chives or cilantro. Serve with lemon wedges for a burst of citrus flavor.

These ginger soy glazed shrimp skewers are a perfect way to start off your holiday feast or serve as a light, protein-rich main dish. The combination of flavors brings warmth, a hint of spice, and a subtle sweetness that pairs wonderfully with a side of steamed vegetables or a simple salad. They’re easy to make, visually appealing, and sure to be a crowd favorite at your holiday table.

Maple-Glazed Balsamic Chicken Breasts

This maple-glazed balsamic chicken breast is a simple yet elegant holiday dish that combines the rich flavors of maple syrup and balsamic vinegar for a sweet and tangy finish. It’s an ideal high-protein, low-sodium main course perfect for holiday meals that won’t compromise flavor.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup pure maple syrup
• 2 tbsp balsamic vinegar
• 2 tbsp Dijon mustard
• 1 tbsp fresh rosemary, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Black pepper, freshly ground to taste
• Lemon slices for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Lightly oil a baking dish or line it with parchment paper.
2. In a small bowl, whisk together maple syrup, balsamic vinegar, Dijon mustard, rosemary, and minced garlic. Season with black pepper.
3. Season the chicken breasts with black pepper and place them in the prepared baking dish. Pour the maple-balsamic glaze over the chicken, making sure each breast is well coated.
4. Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the glaze has caramelized slightly.
5. Let the chicken rest for 5 minutes before serving, garnished with lemon slices.

The combination of maple syrup and balsamic vinegar adds a beautiful caramelized glaze that enhances the natural juiciness of the chicken without adding excessive sodium. This dish pairs perfectly with a side of roasted root vegetables or a simple spinach salad, making it a balanced and delightful main course for your holiday feast.

Stuffed Portobello Mushrooms with Spinach and Ricotta

These stuffed Portobello mushrooms are a show-stopping vegetarian option that offers a hearty and high-protein dish without added sodium. The combination of spinach, ricotta cheese, and a blend of herbs creates a filling that’s both satisfying and festive, perfect for holiday celebrations.

Ingredients

• 4 large Portobello mushroom caps, cleaned and stems removed
• 1 cup baby spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs (whole wheat or gluten-free)
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp black pepper
• Fresh basil leaves for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a skillet over medium heat, add the olive oil and sauté the minced garlic for 1 minute. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
3. In a mixing bowl, combine the ricotta cheese, grated Parmesan, breadcrumbs, cooked spinach, oregano, and black pepper. Mix until well combined.
4. Place the Portobello mushroom caps on the prepared baking sheet, cap side down. Divide the spinach and ricotta mixture evenly among the mushroom caps, pressing down gently to pack the filling.
5. Bake for 20-25 minutes or until the mushrooms are tender and the tops are golden brown.
6. Garnish with fresh basil leaves before serving.

These stuffed Portobello mushrooms are full of rich, earthy flavors and provide a satisfying, protein-rich dish that’s perfect for vegetarians or anyone looking for a flavorful holiday option. The combination of spinach, ricotta, and Parmesan creates a creamy, herby filling that pairs beautifully with a light salad or a side of quinoa.

Lemon Herb Lentil Salad

This lemon herb lentil salad is an easy-to-make, high-protein, and low-sodium dish that serves as a vibrant side or a refreshing main for holiday meals. Packed with nutrient-rich lentils, fresh vegetables, and a bright lemon dressing, this salad offers a burst of flavors that’s perfect for holiday dining.

Ingredients

• 1 cup green or brown lentils, rinsed and cooked until tender
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup lemon juice
• 2 tbsp extra-virgin olive oil
• 1/2 tsp ground cumin
• Black pepper to taste

Instructions

1. In a large mixing bowl, combine the cooked lentils, cherry tomatoes, cucumber, red onion, parsley, and mint.
2. In a small bowl, whisk together the lemon juice, olive oil, ground cumin, and black pepper.
3. Pour the dressing over the lentil mixture and toss until everything is well combined.
4. Sprinkle crumbled feta cheese over the salad, if using, and give it one last gentle toss.
5. Serve chilled or at room temperature for best flavor.

This lemon herb lentil salad is light, refreshing, and full of protein and fiber. It provides a burst of flavors from the tangy lemon, aromatic herbs, and the slight sweetness of the tomatoes. A wonderful addition to any holiday spread, it pairs well with grilled chicken, roasted salmon, or can be enjoyed on its own for a satisfying vegetarian option.

Garlic Herb Salmon with Quinoa

This garlic herb salmon with quinoa is an elegant holiday dish that’s rich in protein and flavor. The combination of perfectly baked salmon infused with garlic and herbs, paired with nutrient-dense quinoa, makes for a satisfying and healthy meal.

Ingredients

• 4 salmon fillets
• 2 tbsp olive oil
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 4 cloves garlic, minced
• 1 lemon, sliced
• 1 cup quinoa, rinsed and cooked according to package instructions
• Black pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
2. In a small bowl, combine 1 tbsp olive oil, parsley, dill, and minced garlic. Mix well.
3. Place the salmon fillets on the baking sheet, skin-side down. Rub the garlic herb mixture evenly over each fillet and season with black pepper.
4. Place lemon slices on top of each fillet for extra flavor.
5. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
6. Serve the salmon over a bed of cooked quinoa, drizzled with the remaining olive oil and a squeeze of fresh lemon juice.

This dish is perfect for a holiday dinner, providing a lean source of protein and healthy omega-3 fatty acids from the salmon, complemented by the nutty taste of quinoa. The garlic herb seasoning brings out the natural flavors of the fish without any added sodium, making it both healthy and delicious. Pair with steamed asparagus or a side of sautéed greens for a complete and festive meal.

Spiced Chickpea and Sweet Potato Stew

This spiced chickpea and sweet potato stew is a hearty, protein-rich, and low-sodium option that’s perfect for holiday dining. Packed with protein from the chickpeas and a rich blend of warm spices, this stew is comforting and full of flavor.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes, no salt added
• 1 cup low-sodium vegetable broth
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• Black pepper to taste
• Fresh cilantro for garnish
• Lemon wedges for serving

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for an additional minute.
2. Add the sweet potatoes, chickpeas, diced tomatoes, vegetable broth, cumin, smoked paprika, coriander, and turmeric. Stir well and bring to a simmer.
3. Cover and cook for 20-25 minutes, or until the sweet potatoes are tender and the flavors meld together.
4. Season with black pepper to taste. Serve the stew garnished with fresh cilantro and a wedge of lemon on the side.

This spiced chickpea and sweet potato stew is a nourishing dish that’s perfect for the colder months and festive celebrations. The chickpeas provide plant-based protein, while the sweet potatoes add a natural sweetness and texture. The blend of spices brings warmth and depth to the dish, making it an appealing and satisfying choice for any holiday menu.

Crispy Tofu with Lemon Tahini Sauce

Crispy tofu served with a lemon tahini sauce is a high-protein, low-sodium holiday dish that’s both flavorful and healthy. This dish is perfect for those looking for a vegetarian main course or a hearty side dish with plenty of texture and taste.

Ingredients

• 1 block extra-firm tofu, pressed and cut into cubes
• 2 tbsp cornstarch
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1/4 cup tahini
• 1 tbsp maple syrup
• 2 cloves garlic, minced
• 1 tbsp water (or more for desired consistency)
• 1/2 tsp black pepper
• Chopped fresh parsley for garnish
• Lemon zest for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
2. Toss the tofu cubes in cornstarch to coat evenly. Arrange them in a single layer on the baking sheet and drizzle with olive oil.
3. Bake for 20-25 minutes, flipping halfway through, until the tofu is golden and crispy.
4. While the tofu bakes, make the lemon tahini sauce. In a bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, black pepper, and water until smooth. Adjust water to achieve desired consistency.
5. Serve the crispy tofu drizzled with the lemon tahini sauce and garnished with chopped parsley and lemon zest.

This crispy tofu with lemon tahini sauce is packed with protein and bursting with flavor. The tangy, creamy sauce perfectly complements the crisp texture of the tofu, making it an excellent choice for a main dish or side at any holiday gathering. Serve it with a side of steamed broccoli or a light couscous salad for a complete, balanced meal.

Herb-Crusted Turkey Breast

This herb-crusted turkey breast is an excellent holiday main course that’s both low in sodium and high in protein. Perfect for smaller gatherings or as a centerpiece dish, the turkey is juicy and flavorful, seasoned with a blend of fresh herbs and a hint of garlic for an elevated yet simple dish.

Ingredients

• 1 boneless, skinless turkey breast (about 2-3 lbs)
• 3 tbsp olive oil
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 lemon, sliced for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
2. In a small bowl, combine olive oil, rosemary, thyme, garlic, black pepper, and paprika to create the herb mixture.
3. Rub the herb mixture evenly over the turkey breast, ensuring it’s well-coated.
4. Place the turkey breast in the prepared baking dish and roast for 45-50 minutes or until the internal temperature reaches 165°F (74°C).
5. Let the turkey rest for 10 minutes before slicing. Serve with lemon slices for garnish.

This herb-crusted turkey breast is a perfect choice for holiday meals, bringing bold flavors without extra sodium. The combination of fresh herbs and garlic ensures that each bite is rich and satisfying, making it an ideal centerpiece for any holiday table. Pair it with mashed cauliflower or a light salad for a balanced holiday meal.

Lentil and Mushroom Shepherd’s Pie

This lentil and mushroom shepherd’s pie is a hearty, protein-rich dish that’s both comforting and festive. With a flavorful vegetable and lentil base, topped with creamy mashed sweet potatoes, this dish is perfect for a low-sodium, high-protein holiday main course.

Ingredients

• 1 cup dried green or brown lentils, rinsed and cooked until tender
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups mushrooms, chopped
• 1 cup carrots, diced
• 1 cup frozen peas
• 1 tbsp tomato paste
• 1/2 tsp ground thyme
• 1/2 tsp black pepper
• 2 medium sweet potatoes, peeled and boiled until fork-tender
• 1/4 cup unsweetened almond milk or regular milk
• 1 tbsp unsalted butter or plant-based alternative
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Lightly grease a baking dish.
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until translucent. Add the mushrooms and cook until softened, about 5 minutes.
3. Stir in the carrots, cooked lentils, tomato paste, thyme, black pepper, and peas. Cook for an additional 5 minutes. Transfer the filling to the prepared baking dish and spread evenly.
4. For the sweet potato topping, mash the boiled sweet potatoes with almond milk and butter until smooth and creamy. Season with a bit of black pepper.
5. Spread the mashed sweet potatoes over the lentil mixture and smooth with a spatula.
6. Bake for 20-25 minutes or until the top is slightly golden. Let rest for 5 minutes before serving and garnish with fresh parsley.

This lentil and mushroom shepherd’s pie is a showstopper that is perfect for those who enjoy a plant-based holiday option. The lentils provide a hearty source of protein while the sweet potatoes add a touch of natural sweetness, creating a beautiful balance of flavors. Serve with a simple side of steamed broccoli or a light green salad.

Garlic Lemon Shrimp with Broccoli Rice

This garlic lemon shrimp with broccoli rice is a protein-packed, low-sodium dish that is perfect for a holiday feast. The shrimp is sautéed with garlic and lemon, giving it a bright, fresh flavor that pairs perfectly with the broccoli rice, making it an excellent low-carb, high-protein option.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 lemon, juiced and zest grated
• 1/2 tsp paprika
• Black pepper to taste
• 2 cups broccoli florets, steamed and processed into rice-sized pieces
• 1/4 cup chopped fresh parsley for garnish

Instructions

1. In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the minced garlic and sauté for 1 minute until fragrant.
2. Add the shrimp to the skillet and season with black pepper and paprika. Cook for 2-3 minutes per side or until shrimp turn pink and opaque.
3. Add lemon juice and zest to the shrimp and toss to coat evenly. Remove from heat.
4. In a separate skillet, add the remaining olive oil and the steamed broccoli rice. Sauté for 2-3 minutes to warm through and season with black pepper.
5. Serve the shrimp over the broccoli rice and garnish with fresh parsley.

This garlic lemon shrimp with broccoli rice is a light and protein-rich holiday dish that doesn’t compromise on flavor. The garlic and lemon bring out the natural sweetness of the shrimp, while the broccoli rice adds texture and nutrients, making it a well-rounded dish. Pair with a simple side of roasted carrots or a cucumber salad for an elegant and healthy holiday meal.

Note: More recipes​ are coming soon!