50+ Quick and Easy Low-Calorie Shrimp Recipes for Busy Weeknights

When it comes to healthy eating, shrimp is often considered a go-to option for a delicious, low-calorie meal.

Packed with protein and essential nutrients, shrimp can be the perfect base for a variety of tasty dishes without piling on the calories.

If you’re looking to maintain a balanced diet or simply want to enjoy a light dinner, a low-calorie shrimp recipe is an excellent choice.

In this blog, we’ll explore 50+ mouthwatering low-calorie shrimp dinner ideas that are quick to make and packed with flavor, so you can enjoy a satisfying meal without compromising on taste.

50+ Quick and Easy Low-Calorie Shrimp Recipes for Busy Weeknights

Eating healthy doesn’t have to mean sacrificing flavor.

With over 50 delicious low-calorie shrimp dinner recipes, you can easily find the perfect dish to fit your nutritional needs while satisfying your taste buds.

Whether you’re craving a zesty shrimp stir-fry, a refreshing shrimp salad, or a comforting shrimp pasta, there’s a recipe for everyone.

So, next time you’re in the mood for a light, protein-packed dinner, turn to shrimp for a versatile, low-calorie option that never disappoints.

Garlic Lemon Shrimp and Zucchini Noodles

This low-calorie shrimp dinner is a light and flavorful dish that combines shrimp with zucchini noodles, providing a fresh, healthy twist. The garlic lemon sauce enhances the shrimp’s natural sweetness while the zucchini noodles deliver a satisfying crunch, making it a perfect low-carb and low-calorie meal.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 medium zucchinis, spiralized into noodles
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil and sauté the garlic for 30 seconds, until fragrant.
3. Add the zucchini noodles to the skillet and cook for 2-3 minutes, just until tender.
4. Stir in the lemon juice and zest, then return the shrimp to the pan. Toss everything together, and season with salt and pepper to taste.
5. Garnish with fresh parsley before serving.

This dish offers a refreshing and light alternative to traditional pasta while keeping calories low. The zucchini noodles are a great way to add bulk without the extra calories, and the lemon garlic sauce provides a punch of flavor without any added heaviness. Perfect for a quick weeknight dinner that doesn’t compromise on taste.

Shrimp and Avocado Salad

A perfect balance of protein and healthy fats, this shrimp and avocado salad is both filling and low in calories. With fresh vegetables and a light dressing, it’s an excellent choice for anyone looking for a nutritious meal that is both satisfying and easy to prepare.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1 small red onion, thinly sliced
• 2 tablespoons olive oil
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions

1. Heat olive oil in a skillet over medium heat. Cook the shrimp for 2-3 minutes on each side until they turn pink and are fully cooked. Remove from heat and let them cool slightly.
2. In a large mixing bowl, combine the avocado, cherry tomatoes, cucumber, and red onion.
3. Add the cooked shrimp to the bowl.
4. Drizzle with lime juice and toss everything together gently.
5. Season with salt and pepper to taste and garnish with fresh cilantro.
6. Serve immediately for a fresh, light meal.

This shrimp and avocado salad is an easy-to-make meal that is packed with healthy fats, protein, and vibrant flavors. The shrimp add a satisfying amount of protein, while the creamy avocado and crunchy vegetables make for a balanced, nutrient-dense dish. The fresh lime dressing ties everything together in a refreshing way, making this salad ideal for a quick and low-calorie dinner option.

Shrimp Stir-Fry with Bell Peppers

A colorful and quick stir-fry, this shrimp dish is loaded with vibrant bell peppers and a simple soy sauce-based marinade. It’s a perfect low-calorie dinner that’s full of flavor, texture, and nutrition, without being heavy. You can enjoy it over cauliflower rice or on its own for a light meal.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 2 tablespoons olive oil
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• Salt and pepper to taste
• Green onions, chopped, for garnish

Instructions

1. In a small bowl, mix the soy sauce, rice vinegar, sesame oil, garlic, and ginger to create the marinade.
2. Add the shrimp to the bowl with the marinade and let them sit for 10-15 minutes.
3. Heat the olive oil in a large skillet or wok over medium-high heat. Add the bell peppers and sauté for 3-4 minutes until they’re slightly tender but still crisp.
4. Add the marinated shrimp to the skillet and cook for 2-3 minutes, until they turn pink and are fully cooked.
5. Season with salt and pepper to taste, and toss everything together.
6. Garnish with chopped green onions and serve immediately.

This shrimp stir-fry is a fast and flavorful dish that’s perfect for a low-calorie dinner. The colorful bell peppers provide crunch and a dose of vitamins, while the shrimp offer lean protein. The soy sauce-based marinade enhances the overall flavor, making this stir-fry both satisfying and light. Ideal for anyone seeking a quick, nutritious meal with minimal calories.

Shrimp and Cauliflower Rice Stir-Fry

This shrimp and cauliflower rice stir-fry is an excellent low-calorie dinner packed with protein and vegetables. The cauliflower rice serves as a light, low-carb substitute for traditional rice, while the shrimp adds a satisfying amount of protein. With a savory garlic-ginger sauce, this dish is both flavorful and healthy.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 head of cauliflower, grated or riced
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 small carrot, julienned
• 1/2 cup peas (fresh or frozen)
• 1 egg (optional)
• Salt and pepper to taste
• Green onions, chopped, for garnish

Instructions

1. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp and set aside.
2. In the same skillet, add the remaining olive oil and sauté the garlic and ginger for 1 minute.
3. Add the cauliflower rice, carrots, and peas to the skillet. Stir-fry for 5-7 minutes until the cauliflower rice is tender and slightly golden.
4. Push the rice mixture to one side of the skillet and crack the egg into the empty side. Scramble it until fully cooked, then mix it into the rice.
5. Add the shrimp back into the skillet and pour in the soy sauce and sesame oil. Toss everything together and cook for another 2-3 minutes.
6. Season with salt and pepper to taste, and garnish with green onions before serving.

This shrimp and cauliflower rice stir-fry is a nutrient-packed meal that’s low in calories but high in flavor. By using cauliflower rice as a substitute for regular rice, you reduce the calorie count while still enjoying a hearty texture. The shrimp provides lean protein, and the egg adds richness, making this dish a fulfilling and healthy dinner option.

Baked Shrimp with Asparagus and Cherry Tomatoes

Baked shrimp with asparagus and cherry tomatoes is a quick and easy low-calorie dinner that delivers a burst of fresh flavors. This dish is light yet filling, with the natural sweetness of the shrimp paired perfectly with the roasted vegetables. It’s a no-fuss recipe that’s healthy and simple to make.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 bunch asparagus, trimmed
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, arrange the asparagus and cherry tomatoes. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and dried oregano. Roast in the oven for 10-12 minutes, until the vegetables are tender.
3. While the vegetables are roasting, toss the shrimp in the remaining olive oil, garlic, lemon zest, and lemon juice. Season with salt and pepper.
4. After the vegetables have roasted, remove the baking sheet from the oven and add the shrimp on top of the vegetables. Return the sheet to the oven and bake for an additional 5-6 minutes, until the shrimp are pink and fully cooked.
5. Garnish with chopped parsley before serving.

This baked shrimp with asparagus and cherry tomatoes is a wonderfully simple and low-calorie meal. The roasted asparagus and tomatoes provide a rich, savory contrast to the shrimp’s sweetness. The lemon adds a refreshing zing, and the whole dish comes together in less than 30 minutes. It’s the perfect choice for a quick yet satisfying dinner that’s light on calories but big on taste.

Shrimp and Broccoli Stir-Fry with Garlic Sauce

A delicious and nutritious option, this shrimp and broccoli stir-fry is low in calories but full of flavor. The combination of tender shrimp and crunchy broccoli is elevated by a savory garlic sauce that’s easy to prepare. This dish is perfect for anyone looking for a quick, healthy meal that’s low-carb and satisfying.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 cups broccoli florets
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon honey (optional)
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the broccoli florets and cook for 5-6 minutes, stirring occasionally, until tender but still crisp. Remove the broccoli from the skillet and set aside.
2. In the same skillet, heat the remaining olive oil and sauté the garlic for 1 minute, until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes on each side until they are pink and opaque.
4. Return the broccoli to the skillet and add the soy sauce, oyster sauce, honey, and red pepper flakes (if using). Stir to coat everything in the sauce and cook for another 2-3 minutes to heat through.
5. Season with salt and pepper to taste, and garnish with sesame seeds before serving.

This shrimp and broccoli stir-fry is a quick, healthy, and flavorful dinner that’s low in calories and packed with protein and vegetables. The garlic sauce gives the dish a savory depth of flavor without adding excess calories, and the crunchy broccoli complements the shrimp perfectly. It’s an excellent option for a filling meal that’s both nutritious and easy to prepare.

Shrimp and Spinach Salad with Balsamic Dressing

This shrimp and spinach salad is a light and refreshing low-calorie meal that’s perfect for any time of the year. The combination of tender shrimp, fresh spinach, and a tangy balsamic vinaigrette creates a perfect balance of flavors. It’s a great option for those looking for a nutritious, satisfying salad without the extra calories.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 4 cups fresh spinach
• 1/2 red onion, thinly sliced
• 1/2 cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Set aside to cool slightly.
2. In a small bowl, whisk together the balsamic vinegar, Dijon mustard, olive oil, salt, and pepper to make the dressing.
3. In a large bowl, toss the spinach, red onion, cucumber, and cherry tomatoes together.
4. Add the cooked shrimp on top of the salad and drizzle with the balsamic dressing. Toss gently to combine.
5. Garnish with fresh basil or parsley and serve immediately.

This shrimp and spinach salad is a light yet satisfying option for a healthy dinner. The shrimp provide lean protein, while the fresh vegetables offer a range of vitamins and minerals. The balsamic dressing adds just the right amount of tang without overloading the dish with calories. It’s a quick and nutritious meal perfect for those seeking a low-calorie dinner option.

Shrimp and Cabbage Stir-Fry

This shrimp and cabbage stir-fry is an incredibly low-calorie dish packed with flavor. The cabbage provides a crunchy base while the shrimp adds protein, and a savory sauce ties the ingredients together. It’s a great dish for anyone seeking a healthy, low-calorie meal that’s both filling and satisfying.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1/2 head green cabbage, thinly sliced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove and set aside.
2. In the same skillet, add the remaining olive oil and sauté the garlic for about 1 minute until fragrant.
3. Add the sliced cabbage to the skillet and stir-fry for 5-6 minutes, until it starts to soften but still retains some crunch.
4. Stir in the soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using). Cook for another 2-3 minutes.
5. Return the shrimp to the skillet and toss everything together. Cook for an additional 2-3 minutes until heated through.
6. Season with salt and pepper to taste and garnish with sesame seeds before serving.

this shrimp and cabbage stir-fry is a simple yet flavorful low-calorie meal that’s full of crunch and satisfying flavors. The cabbage serves as a great low-calorie alternative to traditional stir-fry vegetables, while the shrimp provides a lean protein boost. The soy and sesame oils add richness without excessive calories, making it a delicious and healthy dinner option.

Shrimp and Bell Pepper Fajitas

Shrimp and bell pepper fajitas offer a delicious, low-calorie take on the classic Mexican dish. With sautéed shrimp and colorful bell peppers, this recipe is both light and packed with flavor. Served with a side of lettuce wraps or low-carb tortillas, it’s a fun, healthy way to enjoy fajitas without the extra calories.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 bell peppers, thinly sliced (any color)
• 1 small onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Lettuce leaves or low-carb tortillas for serving
• Fresh cilantro for garnish

Instructions

1. In a small bowl, combine the lime juice, chili powder, cumin, paprika, salt, and pepper to create the seasoning mixture.
2. Heat olive oil in a large skillet over medium-high heat. 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 the bell peppers and onion. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender and slightly charred.
4. Add the shrimp back into the skillet with the vegetables and toss everything together to combine.
5. Serve the shrimp and bell pepper mixture in lettuce wraps or low-carb tortillas, and garnish with fresh cilantro.

These shrimp and bell pepper fajitas are a fun and low-calorie twist on a classic Mexican dish. The shrimp is flavorful and lean, while the bell peppers provide a colorful and crunchy addition. The seasoning mixture adds a zesty kick, and serving them in lettuce wraps or low-carb tortillas keeps the meal light. It’s a flavorful and satisfying dinner that’s easy to make and packed with flavor.

Shrimp and Avocado Lettuce Wraps

These shrimp and avocado lettuce wraps are a light, low-calorie dinner that combines fresh shrimp, creamy avocado, and crunchy lettuce for a satisfying meal. Perfect for those who want a healthy and refreshing dinner, these wraps are easy to make and can be enjoyed as a light lunch or dinner.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 ripe avocado, diced
• 1 head of butter lettuce or iceberg lettuce, leaves separated
• 1/2 cup diced cucumber
• 1/4 cup red onion, finely diced
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside to cool slightly.
2. In a bowl, toss the avocado, cucumber, and red onion with lime juice, chili powder, salt, and pepper.
3. Arrange the lettuce leaves on a plate, then spoon the shrimp mixture onto each leaf.
4. Top with the avocado mixture and garnish with fresh cilantro. Serve immediately.

Shrimp and avocado lettuce wraps are an ideal low-calorie meal that’s bursting with fresh flavors. The shrimp offers a healthy dose of protein, while the creamy avocado and crunchy veggies provide satisfying textures. This recipe is not only light but also refreshing, making it perfect for a quick, nutritious dinner without the extra calories.

Shrimp and Cauliflower Mash with Steamed Vegetables

This low-calorie meal features shrimp served with creamy cauliflower mash and steamed vegetables. The cauliflower mash serves as a delicious, low-carb alternative to mashed potatoes, while the shrimp adds a lean protein element. With a mix of colorful steamed vegetables on the side, this dish is balanced and filling.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 head of cauliflower, cut into florets
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup vegetable broth (or chicken broth)
• 1 teaspoon lemon zest
• Salt and pepper to taste
• 1 cup mixed vegetables (carrots, broccoli, or green beans)
• Fresh parsley for garnish

Instructions

1. Steam the cauliflower florets until tender, about 10-12 minutes.
2. While the cauliflower is steaming, heat olive oil in a skillet 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. Once the cauliflower is tender, transfer it to a food processor, add garlic, vegetable broth, lemon zest, salt, and pepper, and blend until smooth and creamy.
4. Steam the mixed vegetables until tender, about 5-7 minutes.
5. Serve the shrimp over the cauliflower mash, with steamed vegetables on the side. Garnish with fresh parsley.

This shrimp and cauliflower mash with steamed vegetables is a low-calorie, nutrient-dense dinner that’s both filling and satisfying. The cauliflower mash is a great substitute for mashed potatoes, offering a creamy texture without the carbs. Paired with lean shrimp and colorful vegetables, this dish is a healthy, well-balanced meal perfect for those watching their calorie intake.

Shrimp and Sweet Potato Bowl

This shrimp and sweet potato bowl is a nutrient-packed, low-calorie meal that is both filling and delicious. Roasted sweet potatoes provide a naturally sweet base, while sautéed shrimp adds protein. A drizzle of avocado dressing brings the dish together, creating a vibrant and satisfying bowl of healthy ingredients.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 medium sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 ripe avocado, mashed
• 1 tablespoon lime juice
• 1 tablespoon water (to thin the dressing)
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, paprika, garlic powder, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and slightly crispy.
2. Heat the remaining olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through.
3. In a small bowl, mash the avocado with lime juice and water to create a creamy dressing.
4. Once the sweet potatoes are done, assemble the bowl by adding the roasted sweet potatoes, shrimp, and a drizzle of avocado dressing.
5. Garnish with fresh cilantro before serving.

The shrimp and sweet potato bowl is a flavorful, low-calorie dish that’s satisfying and packed with nutrients. Roasted sweet potatoes provide fiber and vitamins, while the shrimp adds lean protein. The creamy avocado dressing ties everything together, making this a hearty and well-balanced meal that’s perfect for a healthy dinner or lunch.

Shrimp and Tomato Basil Skewers

These shrimp and tomato basil skewers are a light, low-calorie dinner option that’s packed with fresh flavors. The shrimp are marinated in a simple garlic and lemon dressing, then threaded onto skewers with juicy tomatoes and fresh basil leaves. Grilled to perfection, this dish is both healthy and full of summer vibes, making it ideal for a quick weeknight meal.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 pint cherry tomatoes
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper to taste
• Lemon wedges for serving

Instructions

1. In a bowl, mix together the olive oil, garlic, lemon juice, salt, and pepper. Add the shrimp and toss to coat. Let them marinate for 15-20 minutes.
2. Preheat a grill or grill pan to medium heat.
3. Thread the marinated shrimp, cherry tomatoes, and basil leaves onto skewers, alternating between the ingredients.
4. Grill the skewers for 2-3 minutes on each side, until the shrimp are pink and fully cooked.
5. Serve the skewers with lemon wedges for extra flavor.

These shrimp and tomato basil skewers are a flavorful and low-calorie dinner that’s simple to make and perfect for summer nights or a light meal. The combination of shrimp, tomatoes, and basil creates a refreshing, satisfying dish that’s full of nutrients. Grilling the skewers adds a smoky depth of flavor while keeping the dish light and healthy.

Shrimp and Cucumber Noodle Salad

This shrimp and cucumber noodle salad is a light, refreshing, and low-calorie meal that’s perfect for a quick dinner or lunch. The cucumber noodles serve as a crisp, hydrating base, while the shrimp adds protein and texture. Tossed in a tangy dressing, this salad is simple, nutritious, and incredibly satisfying.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 2 large cucumbers, spiralized into noodles
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons rice vinegar
• 1 tablespoon olive oil
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon honey
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions

1. Heat olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove from the skillet and set aside to cool.
2. In a large bowl, combine the spiralized cucumbers, red onion, and cilantro.
3. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, salt, and pepper to create the dressing.
4. Add the cooked shrimp to the cucumber mixture and pour the dressing over the top. Toss to combine.
5. Garnish with sesame seeds and serve immediately.

This shrimp and cucumber noodle salad is a light, low-calorie meal that is both refreshing and packed with flavor. The crisp cucumber noodles provide a satisfying crunch, while the shrimp adds protein. The tangy dressing ties everything together, making it a perfect option for anyone looking for a healthy and satisfying meal with minimal calories.

shrimp and Bell Pepper Soup

This shrimp and bell pepper soup is a comforting, low-calorie dish that’s full of vibrant flavors. Packed with lean shrimp, colorful bell peppers, and a light broth, this soup is perfect for a cozy dinner that won’t leave you feeling weighed down. It’s a healthy choice for those looking to enjoy a flavorful, nutrient-packed meal without excess calories.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat a large pot over medium heat and sauté the onion and garlic in a small amount of olive oil until fragrant, about 2 minutes.
2. Add the bell peppers, smoked paprika, cumin, crushed red pepper flakes, salt, and pepper. Sauté for 4-5 minutes, until the peppers soften.
3. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.
4. Add the shrimp to the soup and cook for 3-4 minutes, until the shrimp turn pink and are fully cooked.
5. Taste and adjust seasoning with salt and pepper if needed.
6. Serve the soup garnished with fresh parsley.

This shrimp and bell pepper soup is a delicious and low-calorie option for a comforting meal. The combination of shrimp and bell peppers creates a light yet flavorful broth that is both satisfying and nutritious. It’s the perfect dish for a light dinner, especially when you want something warm, healthy, and easy to prepare.

Note: More recipes are coming soon!