50+ Delicious Holiday Low Sodium Shrimp Recipes for a Healthier Celebration

The holiday season is a time for indulgence, but it doesn’t have to mean compromising on your health or dietary needs.

If you’re watching your sodium intake, you can still enjoy the festive flavors with delicious, low sodium shrimp recipes that are perfect for holiday gatherings.

Shrimp is a versatile and naturally low-calorie seafood that’s ideal for creating a range of dishes that are both satisfying and heart-healthy.

From appetizers to main courses, there’s a low sodium shrimp recipe to suit every taste and occasion.

In this blog post, we’ve gathered over 50 mouthwatering holiday shrimp recipes that will help you create the perfect festive spread—without the worry of excessive sodium.

Whether you’re serving a casual family dinner or preparing an elegant holiday feast, these recipes are sure to impress your guests and satisfy your taste buds.

50+ Delicious Holiday Low Sodium Shrimp Recipes for a Healthier Celebration

This collection of 50+ holiday low sodium shrimp recipes proves that you don’t have to sacrifice flavor for health.

With a wide variety of options, you can enjoy shrimp in countless delicious ways—from light salads to hearty main dishes—without worrying about excess sodium.

These recipes not only promote heart health but also ensure that your holiday meals are as flavorful and festive as ever.

So, whether you’re looking for appetizers to impress your guests or a new main dish for the holiday dinner table, these low sodium shrimp recipes will help you create a memorable and healthy holiday celebration.

Enjoy the season with the perfect balance of taste and nutrition!

Low Sodium Shrimp Scampi with Zucchini Noodles

This flavorful low sodium shrimp scampi is a healthy twist on the classic dish, made with zucchini noodles instead of traditional pasta. The shrimp is sautéed in olive oil, garlic, and lemon juice, offering a light yet satisfying holiday meal that’s full of bright, fresh flavors. With a lower sodium content, it’s perfect for those monitoring their salt intake without compromising on taste.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 medium zucchinis, spiralized into noodles
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• Juice of 1 lemon
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon red pepper flakes (optional)
• ½ teaspoon black pepper
• 1 tablespoon grated Parmesan cheese (optional)

Instructions:

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and minced garlic. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
3. Add the zucchini noodles to the skillet and sauté for 2-3 minutes until just tender but still slightly crisp.
4. Return the shrimp to the skillet, adding lemon juice, red pepper flakes (if using), and black pepper. Stir to combine and cook for another 2 minutes.
5. Garnish with fresh parsley and optional Parmesan cheese before serving.

This low sodium shrimp scampi with zucchini noodles is a refreshing holiday dish that perfectly balances flavor and health. It offers a light yet indulgent experience, with a burst of lemony brightness and the sweetness of shrimp. The use of zucchini noodles as a low-carb alternative makes it a guilt-free choice, ideal for those looking to enjoy a festive meal without the added sodium.

Baked Shrimp with Garlic and Lemon

These baked shrimp are infused with the vibrant flavors of garlic, lemon, and fresh herbs, making it an easy and healthy dish for the holidays. This recipe is naturally low in sodium and perfect for a holiday gathering, as it can be prepared quickly with minimal ingredients while still impressing your guests.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• Juice of 1 lemon
• 1 tablespoon fresh thyme or rosemary, chopped
• 1 teaspoon black pepper
• Zest of 1 lemon

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
2. In a small bowl, combine olive oil, garlic, lemon juice, thyme (or rosemary), black pepper, and lemon zest.
3. Arrange the shrimp in a single layer on the prepared baking sheet.
4. Pour the garlic and lemon mixture over the shrimp, ensuring they are evenly coated.
5. Bake for 8-10 minutes, or until the shrimp turn pink and are cooked through.
6. Serve immediately with a garnish of additional fresh herbs or lemon wedges.

This baked shrimp recipe is a simple yet elegant holiday dish that doesn’t sacrifice flavor for health. The infusion of garlic and lemon enhances the shrimp’s natural sweetness while keeping the sodium levels low. The dish is not only quick and easy to prepare but also versatile, making it perfect for holiday meals or casual gatherings.

Shrimp and Avocado Salad with Lime Vinaigrette

This shrimp and avocado salad is a light and refreshing dish, ideal for a low-sodium holiday meal. The combination of tender shrimp, creamy avocado, and a tangy lime vinaigrette offers a satisfying balance of textures and flavors. Perfect as a starter or light entrée, this salad is both nutritious and delicious.

Ingredients:

• 1 lb shrimp, cooked and peeled
• 2 ripe avocados, diced
• 1 small cucumber, diced
• 1 red bell pepper, diced
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons olive oil
• Juice of 2 limes
• 1 teaspoon black pepper
• ½ teaspoon garlic powder

Instructions:

1. In a large bowl, combine the cooked shrimp, avocado, cucumber, red bell pepper, and cilantro.
2. In a separate small bowl, whisk together the olive oil, lime juice, black pepper, and garlic powder.
3. Drizzle the lime vinaigrette over the salad and toss gently to combine, ensuring everything is well coated.
4. Serve immediately or refrigerate for up to 30 minutes before serving.

This shrimp and avocado salad is a perfect holiday dish that offers a refreshing contrast to heavier holiday meals. The creamy avocado pairs beautifully with the zesty lime vinaigrette, while the shrimp adds a satisfying protein element. The low sodium content makes it a great choice for those aiming to reduce their salt intake, all without sacrificing any flavor or enjoyment during the holidays.

Low Sodium Shrimp and Asparagus Stir-Fry

This low sodium shrimp and asparagus stir-fry is a quick and healthy dish that highlights the natural flavors of shrimp and crisp asparagus. The stir-fry is seasoned with fresh ginger, garlic, and a splash of lemon, creating a dish that’s both fragrant and delicious. This recipe is an excellent holiday choice for a lighter, yet flavorful meal without excess sodium.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, cut into 2-inch pieces
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• Juice of 1 lemon
• ½ teaspoon black pepper
• 1 teaspoon sesame oil (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, stirring for about 1 minute until fragrant.
2. Add the asparagus and stir-fry for 3-4 minutes, or until tender-crisp.
3. Push the asparagus to the side of the pan and add the shrimp. Cook for 2-3 minutes per side until pink and opaque.
4. Drizzle with lemon juice and sesame oil (if using) and stir to combine.
5. Season with black pepper and serve immediately.

This shrimp and asparagus stir-fry offers a fresh, light, and healthy alternative for your holiday table. The combination of shrimp and crisp asparagus is not only flavorful but also packed with nutrients. The low sodium content, along with the addition of ginger and lemon, creates a dish that is both tasty and heart-healthy, making it a perfect choice for those looking to reduce their sodium intake.

Low Sodium Shrimp Tacos with Cabbage Slaw

These low sodium shrimp tacos are a fun and festive option for the holidays. The shrimp is sautéed with a touch of lime juice and garlic, and served in soft corn tortillas with a refreshing cabbage slaw. With fresh vegetables and a zesty dressing, these tacos are bursting with flavor, and the low sodium seasoning keeps them light and healthy.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Juice of 1 lime
• 1 teaspoon chili powder
• 8 small corn tortillas
• 2 cups shredded cabbage
• ½ cup grated carrots
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 1 teaspoon black pepper
• Fresh cilantro for garnish (optional)

Instructions:

1. In a skillet, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
2. Add the shrimp, lime juice, and chili powder. Sauté for 3-4 minutes until the shrimp are cooked through and pink.
3. In a bowl, combine shredded cabbage, grated carrots, apple cider vinegar, olive oil, and black pepper. Toss to combine.
4. Warm the corn tortillas in a dry skillet or microwave.
5. To assemble, place the cabbage slaw on each tortilla, top with shrimp, and garnish with fresh cilantro if desired.

These low sodium shrimp tacos with cabbage slaw offer a bright, crunchy, and flavorful twist on traditional tacos. The tangy slaw pairs beautifully with the light, seasoned shrimp, and the soft corn tortillas complete the dish. This low-sodium recipe is an excellent choice for those watching their sodium intake while still craving the festive flavors of the holiday season.

Low Sodium Shrimp Cocktail with Avocado Salsa

This light and refreshing shrimp cocktail with avocado salsa is a perfect appetizer for your holiday celebration. The shrimp is gently poached in lemon and herbs, served with a vibrant avocado salsa for a burst of fresh flavor. This dish is not only low in sodium but also packed with healthy fats and protein, making it a guilt-free holiday treat.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 lemons (1 for poaching, 1 for salsa)
• 1 bay leaf
• 1 teaspoon black peppercorns
• 1 ripe avocado, diced
• 1 small tomato, diced
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• ½ teaspoon black pepper

Instructions:

1. In a large pot, add 4 cups of water, 1 lemon sliced in half, bay leaf, and peppercorns. Bring to a boil, then lower the heat and simmer for 5 minutes.
2. Add the shrimp to the pot and cook for 3-4 minutes, or until the shrimp turn pink and opaque. Remove from the water and let them cool.
3. In a bowl, combine diced avocado, tomato, cilantro, lime juice, and black pepper. Gently mix to combine.
4. To serve, arrange the shrimp on a platter and top with the avocado salsa. Garnish with lemon wedges.

This low sodium shrimp cocktail with avocado salsa is an elegant and health-conscious appetizer, ideal for holiday entertaining. The shrimp, poached in lemon and herbs, are complemented perfectly by the creamy avocado salsa, which adds a fresh, zesty element. This dish is a great way to enjoy a light yet satisfying holiday appetizer without the worry of excess sodium.

Low Sodium Shrimp and Quinoa Salad

This low sodium shrimp and quinoa salad is a hearty, protein-packed dish that’s perfect for a healthy holiday meal. The quinoa provides a nutritious base, while the shrimp adds a delicate flavor. The salad is dressed with a tangy lemon vinaigrette and packed with colorful vegetables, creating a fresh, light dish that’s low in sodium but full of holiday cheer.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cup quinoa, rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• 1 tablespoon olive oil
• Juice of 1 lemon
• 2 tablespoons fresh parsley, chopped
• ½ teaspoon black pepper

Instructions:

1. Cook the quinoa according to package instructions, then fluff with a fork and set aside to cool.
2. In a large skillet, heat the olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from the heat and let cool.
3. In a large bowl, combine the cooked quinoa, shrimp, cucumber, tomatoes, and red onion.
4. In a small bowl, whisk together the lemon juice, black pepper, and parsley. Pour the dressing over the salad and toss gently to combine.
5. Serve chilled or at room temperature.

This low sodium shrimp and quinoa salad is an excellent choice for a light, refreshing holiday meal. The combination of protein-rich quinoa and shrimp, paired with the crisp vegetables and tangy lemon vinaigrette, makes for a satisfying dish that won’t weigh you down. It’s a perfect option for those seeking a nutritious, low-sodium dish that’s full of flavor and festive appeal.

Low Sodium Shrimp Alfredo with Spaghetti Squash

This low sodium shrimp Alfredo with spaghetti squash is a creamy, indulgent dish made lighter and healthier by swapping traditional pasta for roasted spaghetti squash. The shrimp is sautéed in olive oil and garlic, then combined with a creamy, low-sodium Alfredo sauce made from a cauliflower base. It’s a great option for a satisfying yet light holiday meal that is both comforting and festive.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 ½ cups cauliflower florets
• 1 cup unsweetened almond milk
• 1 tablespoon nutritional yeast
• 1 teaspoon lemon juice
• ½ teaspoon black pepper

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with black pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes, until the squash is tender.
2. While the squash is roasting, cook the shrimp in a skillet with 1 tablespoon olive oil and minced garlic over medium heat for 2-3 minutes per side until pink and cooked through. Remove from the heat and set aside.
3. In a pot, steam the cauliflower florets for 10-12 minutes until soft. Transfer to a blender with almond milk, nutritional yeast, lemon juice, and black pepper. Blend until smooth and creamy.
4. Once the spaghetti squash is roasted, use a fork to scrape out the strands. Place the squash into serving bowls.
5. Top with the creamy cauliflower Alfredo sauce and shrimp. Serve immediately.

This low sodium shrimp Alfredo with spaghetti squash offers all the creamy goodness of a traditional Alfredo, but with a healthier twist. The roasted spaghetti squash adds a subtle sweetness and texture, while the cauliflower-based Alfredo sauce provides a rich, creamy finish without the excess sodium. It’s the perfect dish for anyone looking to enjoy a lighter, heart-healthy meal without sacrificing flavor during the holiday season.

Low Sodium Shrimp and Vegetable Skewers

These low sodium shrimp and vegetable skewers are a fun and colorful holiday dish that’s perfect for grilling or broiling. The shrimp is marinated in a simple blend of olive oil, garlic, and fresh herbs, then skewered with seasonal vegetables like bell peppers, zucchini, and onions. This dish is naturally low in sodium and provides a delightful mix of flavors, making it a perfect addition to any holiday spread.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 red bell pepper, cut into chunks
• 1 zucchini, cut into chunks
• 1 small red onion, cut into chunks
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• ½ teaspoon black pepper
• Juice of 1 lemon

Instructions:

1. Preheat the grill or broiler to medium-high heat. If using wooden skewers, soak them in water for 30 minutes before using.
2. In a bowl, combine olive oil, minced garlic, rosemary, black pepper, and lemon juice. Add the shrimp and toss to coat. Let marinate for 10-15 minutes.
3. Thread the marinated shrimp, bell pepper, zucchini, and onion onto the skewers, alternating between shrimp and vegetables.
4. Grill or broil the skewers for 2-3 minutes per side until the shrimp are pink and cooked through, and the vegetables are tender.
5. Serve the skewers immediately with extra lemon wedges for garnish.

These low sodium shrimp and vegetable skewers are a festive and flavorful addition to your holiday menu. The fresh herbs and lemon juice infuse the shrimp with flavor, while the grilled vegetables add color and texture. This dish is easy to prepare and can be made on the grill or in the oven, offering a healthy, low-sodium option that’s sure to impress your guests. Perfect for a holiday meal that is both delicious and health-conscious.

Low Sodium Shrimp Scampi with Zucchini Noodles

This low sodium shrimp scampi with zucchini noodles is a fresh and lighter version of the classic dish. Zucchini noodles replace traditional pasta, offering a healthy alternative with a lower carbohydrate count. The shrimp are sautéed in a flavorful garlic-lemon butter sauce, with just a touch of olive oil and fresh herbs, making it a perfect low-sodium holiday dish that’s both indulgent and light.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 medium zucchinis, spiralized into noodles
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• Juice of 1 lemon
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon red pepper flakes (optional)
• ½ teaspoon black pepper
• ¼ cup white wine (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the garlic and cook for 1-2 minutes until fragrant.
2. Add the shrimp and cook for 2-3 minutes per side, until they are pink and opaque. Remove the shrimp and set aside.
3. In the same skillet, add the white wine (if using) and lemon juice, stirring to deglaze the pan. Let it simmer for 2-3 minutes.
4. Add the zucchini noodles to the skillet and cook for 2-3 minutes, until they begin to soften but still retain some crunch.
5. Return the shrimp to the skillet, add the fresh parsley, black pepper, and red pepper flakes, and toss everything together to combine.
6. Serve immediately with extra lemon wedges for garnish.

This low sodium shrimp scampi with zucchini noodles is a perfect dish for anyone looking to enjoy a lighter, healthier take on a classic favorite. The zucchini noodles provide a satisfying texture, while the garlic-lemon butter sauce adds depth and flavor without the added sodium. It’s a delicious, festive dish that’s perfect for the holiday season and will leave everyone feeling light and satisfied.

Low Sodium Shrimp and Avocado Lettuce Wraps

These low sodium shrimp and avocado lettuce wraps are a fresh, light, and healthy option for a holiday appetizer or meal. The shrimp are seasoned with garlic and lime juice, then paired with creamy avocado and crunchy lettuce for a satisfying, yet low-calorie dish. These wraps are bursting with flavors and perfect for anyone looking for a sodium-conscious, delicious holiday option.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Juice of 1 lime
• 1 ripe avocado, sliced
• 8 large lettuce leaves (romaine or butter lettuce work well)
• 1 small cucumber, julienned
• Fresh cilantro for garnish
• ½ teaspoon black pepper

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
2. Add the shrimp and cook for 2-3 minutes per side until they turn pink and are cooked through. Drizzle with lime juice and remove from the heat.
3. To assemble the wraps, place a lettuce leaf on a plate and add a few shrimp, a few slices of avocado, and some julienned cucumber.
4. Garnish with fresh cilantro and a sprinkle of black pepper.
5. Serve immediately as an appetizer or light meal.

These low sodium shrimp and avocado lettuce wraps are the perfect balance of fresh, healthy ingredients with incredible flavor. The creamy avocado complements the garlic-lime shrimp, while the crisp lettuce provides a satisfying crunch. These wraps are a wonderful holiday option for those looking to enjoy a low-sodium, nutrient-packed dish that’s light yet filling.

Low Sodium Shrimp and Corn Chowder

This low sodium shrimp and corn chowder is a hearty, comforting dish that combines the sweetness of corn with the savory flavor of shrimp, all in a rich and creamy broth. Made with a base of cauliflower and unsweetened almond milk, this chowder is much lower in sodium and fat than traditional recipes, yet it’s still wonderfully creamy and satisfying.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups corn kernels (fresh, frozen, or canned with no salt added)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 medium cauliflower, cut into florets
• 2 cups unsweetened almond milk
• 1 tablespoon olive oil
• ½ teaspoon black pepper
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon lemon juice

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 3-4 minutes until softened.
2. Add the cauliflower florets to the pot and cook for an additional 5 minutes. Then add the corn and vegetable broth, bringing everything to a simmer.
3. Once the cauliflower is tender, use an immersion blender or regular blender to puree the soup until smooth and creamy.
4. Stir in the almond milk, black pepper, and fresh thyme. Simmer for 5 minutes.
5. Add the shrimp to the soup and cook for 3-4 minutes until they turn pink and are cooked through.
6. Finish with a squeeze of lemon juice and serve hot.

This low sodium shrimp and corn chowder offers all the comfort of a traditional chowder with a fraction of the sodium and fat. The creamy cauliflower base gives the soup a rich texture without relying on heavy cream, while the sweet corn and succulent shrimp elevate the flavor. It’s the perfect dish for a cozy holiday meal that’s both nourishing and delicious.

Low Sodium Shrimp Tacos with Mango Salsa

These low sodium shrimp tacos with mango salsa are a fresh and vibrant holiday dish that’s packed with flavor and texture. The shrimp is seasoned with a simple spice mix and sautéed until perfectly tender. Paired with a sweet and tangy mango salsa and wrapped in soft corn tortillas, these tacos are a fun and festive option for those looking to enjoy a healthy, low-sodium meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon paprika
• ½ teaspoon black pepper
• 8 small corn tortillas
• 1 ripe mango, diced
• ½ red onion, diced
• 1 small red bell pepper, diced
• 1 tablespoon cilantro, chopped
• Juice of 1 lime
• ¼ teaspoon ground ginger (optional)

Instructions:

1. Heat the olive oil in a skillet over medium heat. In a small bowl, combine the chili powder, cumin, paprika, and black pepper. Sprinkle the spice mix over the shrimp and toss to coat.
2. Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and are fully cooked. Remove from heat.
3. In a separate bowl, combine the diced mango, red onion, bell pepper, cilantro, lime juice, and ground ginger. Toss gently to combine.
4. Warm the corn tortillas in a dry skillet or microwave.
5. Assemble the tacos by placing a few shrimp on each tortilla and topping with the mango salsa.
6. Serve immediately, garnished with extra cilantro if desired.

These low sodium shrimp tacos with mango salsa are a perfect holiday dish to bring a burst of tropical flavor to your table. The spice-rubbed shrimp pairs wonderfully with the sweet, tangy mango salsa, while the corn tortillas provide the ideal base. These tacos are light, refreshing, and sure to be a crowd-pleaser at your holiday gatherings.

Low Sodium Shrimp and Sweet Potato Stir-Fry

This low sodium shrimp and sweet potato stir-fry combines the sweetness of roasted sweet potatoes with succulent shrimp and crunchy vegetables, all tossed in a savory yet sodium-conscious sauce. Packed with vibrant colors and textures, this dish is a nutritious and satisfying choice for a healthy holiday meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 2 tablespoons olive oil
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon grated ginger
• ½ teaspoon garlic powder
• ½ teaspoon black pepper

Instructions:

1. Preheat the oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet, drizzle with 1 tablespoon olive oil, and season with black pepper. Roast for 25-30 minutes until tender and slightly crispy.
2. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the red bell pepper and snap peas, and stir-fry for 3-4 minutes until tender-crisp.
4. In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, grated ginger, and garlic powder. Pour the sauce over the vegetables and cook for another 2 minutes.
5. Add the roasted sweet potatoes and shrimp to the skillet, tossing everything together to coat in the sauce. Stir-fry for another 1-2 minutes to heat through.
6. Serve immediately, garnished with sesame seeds or green onions if desired.

This low sodium shrimp and sweet potato stir-fry is a flavorful and well-balanced dish, combining savory shrimp with the natural sweetness of roasted sweet potatoes. The crunch from the vegetables and the tangy-sweet sauce make it a satisfying holiday meal without the added sodium. This dish is perfect for anyone looking for a wholesome, low-sodium recipe that’s both filling and festive.

Low Sodium Shrimp and Broccoli Frittata

This low sodium shrimp and broccoli frittata is a versatile and delicious dish that works well for breakfast, brunch, or a light holiday meal. The shrimp adds a burst of protein, while the broccoli provides a vibrant, nutritious component. The frittata is lightened up by using egg whites and a small amount of cheese, keeping it low in sodium while still maintaining a rich, savory flavor.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 egg whites
• 1 cup broccoli florets, steamed
• 1 small onion, diced
• 1 tablespoon olive oil
• ½ cup shredded low-fat cheese (optional)
• ½ teaspoon black pepper
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat the oven to 350°F (175°C). Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
2. Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and fully cooked. Remove from the skillet and set aside.
3. In a bowl, whisk together the egg whites and black pepper. Stir in the steamed broccoli, shrimp, and cheese if using.
4. Pour the egg mixture into a greased, oven-safe skillet and bake for 15-20 minutes, until the eggs are set and slightly golden on top.
5. Garnish with fresh parsley before serving.

This low sodium shrimp and broccoli frittata is a light and flavorful holiday dish that is easy to prepare and perfect for any occasion. The combination of tender shrimp, vibrant broccoli, and egg whites provides a healthy, protein-packed meal that satisfies without excess sodium. It’s a delicious and nutritious way to enjoy a festive, low-sodium dish.

Note: More recipes are coming soon!