25+ Delightful Saturday Low Sodium Shrimp Recipes for Every Meal

Saturday is the perfect day to indulge in a relaxing meal with family and friends, but if you’re looking to maintain a healthy diet, you might be concerned about the sodium content in your dishes.

Shrimp, as a versatile protein, can be the star of many low-sodium meals without sacrificing flavor.

Whether you’re preparing a quick lunch, a light dinner, or a satisfying snack, shrimp can easily be incorporated into a variety of dishes that are both heart-healthy and delicious.

In this blog post, we’ve curated a list of 25+ Saturday low-sodium shrimp recipes that will not only keep you on track with your health goals but also add a burst of flavor to your weekend meals.

From fresh shrimp salads to savory shrimp tacos, these recipes are the perfect balance of nutrition and taste.

25+ Delightful Saturday Low Sodium Shrimp Recipes for Every Meal

Eating healthy doesn’t mean compromising on flavor, especially when it comes to shrimp.

With these 25+ low-sodium shrimp recipes, you can enjoy a variety of satisfying meals throughout your Saturday, each designed to boost your health and keep sodium levels in check.

Whether you’re craving a light shrimp salad, a comforting shrimp frittata, or a zesty shrimp stir-fry, these recipes prove that low-sodium meals can be both nutritious and full of flavor.

So, next time you’re planning your Saturday meals, don’t forget to include these shrimp dishes to keep your weekend both healthy and delicious.

Garlic Lemon Shrimp Skewers

These Garlic Lemon Shrimp Skewers are a delicious and refreshing low-sodium option perfect for your Saturday meal. The bright, zesty flavors of garlic and lemon pair perfectly with the shrimp, creating a mouthwatering dish. This recipe features simple ingredients, minimal prep time, and a flavorful marinade that infuses the shrimp with taste without the need for excessive salt.

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon smoked paprika
• Freshly cracked black pepper to taste
• 1 tablespoon Dijon mustard (optional)
• 4-6 wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a bowl, combine olive oil, garlic, lemon zest, lemon juice, smoked paprika, parsley, Dijon mustard (if using), and black pepper.
2. Add the shrimp to the bowl and toss until fully coated. Marinate for at least 30 minutes in the refrigerator.
3. Preheat the grill or a grill pan to medium-high heat.
4. Thread the marinated shrimp onto the skewers, ensuring they are evenly spaced.
5. Grill the shrimp for 2-3 minutes per side, or until pink and opaque.
6. Remove from the grill, garnish with extra parsley, and serve immediately with lemon wedges.

These Garlic Lemon Shrimp Skewers are a light, fresh, and satisfying low-sodium dish, perfect for a Saturday dinner or appetizer. The vibrant citrus flavor and smoky paprika give the shrimp a delightful twist while keeping the sodium levels low. Whether you’re grilling outdoors or using a grill pan, this recipe is sure to be a hit with everyone at the table, offering a savory and healthy alternative to higher-sodium seafood dishes.

Shrimp and Avocado Salad

This Shrimp and Avocado Salad is a light and refreshing dish, packed with protein, healthy fats, and vibrant flavors. It combines succulent shrimp with creamy avocado, crisp lettuce, and a tangy lime dressing. With no added sodium and a focus on fresh ingredients, this salad is a perfect choice for a low-sodium Saturday meal.

• 1 lb cooked shrimp, peeled and deveined
• 1 ripe avocado, diced
• 4 cups mixed greens (spinach, arugula, and baby kale)
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cucumber, sliced
• Juice of 1 lime
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• Freshly cracked black pepper to taste
• 1 tablespoon fresh cilantro, chopped

Instructions:

1. In a large bowl, combine the shrimp, avocado, mixed greens, cherry tomatoes, red onion, and cucumber.
2. In a small bowl, whisk together the lime juice, olive oil, cumin, garlic powder, and black pepper until well combined.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Garnish with fresh cilantro and serve immediately.

The Shrimp and Avocado Salad is a perfect balance of light and satisfying, offering a blend of creamy avocado, tender shrimp, and a zesty dressing without relying on any added sodium. This dish not only tastes amazing but is also packed with nutrients, making it a great choice for anyone looking to maintain a healthy lifestyle. With its fresh ingredients and vibrant flavors, this salad will leave you feeling refreshed and satisfied throughout the day.

Low-Sodium Shrimp Stir-Fry with Vegetables

This Low-Sodium Shrimp Stir-Fry is a quick and easy way to enjoy a delicious, nutritious meal on a Saturday. Packed with colorful vegetables and succulent shrimp, it’s a well-balanced dish that doesn’t sacrifice flavor despite the absence of excess salt. The savory stir-fry sauce uses low-sodium soy sauce, garlic, ginger, and fresh vegetables to create a satisfying meal that’s both healthy and flavorful.

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 cup bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon cornstarch (optional, for thickening)
• Freshly cracked black pepper to taste
• 1 tablespoon sesame seeds (optional)

Instructions:

1. In a large skillet or wok, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the bell pepper, broccoli, carrot, and onion. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
3. Add the garlic and ginger to the vegetables, and stir-fry for another minute until fragrant.
4. In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, honey, and cornstarch (if using).
5. Pour the sauce over the vegetables, stirring to coat. Cook for 1-2 minutes until the sauce thickens slightly.
6. Add the shrimp back into the skillet and toss everything together. Cook for another minute until everything is well combined and heated through.
7. Garnish with sesame seeds (optional) and serve over brown rice or quinoa.

The Low-Sodium Shrimp Stir-Fry with Vegetables is an ideal Saturday dinner for those seeking a nutritious, low-sodium meal that’s both satisfying and quick to prepare. The combination of shrimp and vegetables provides a great balance of protein, fiber, and essential nutrients, while the flavorful stir-fry sauce adds depth and richness without overwhelming the dish with salt. This recipe is versatile, and you can mix and match your favorite vegetables or protein sources, making it a perfect go-to for any low-sodium diet.

Spicy Shrimp and Zucchini Noodles

This Spicy Shrimp and Zucchini Noodles dish offers a healthy twist on pasta, with zucchini noodles as a low-carb, low-sodium alternative. The shrimp are coated in a spicy, flavorful marinade that delivers just the right amount of heat, paired with fresh, crisp zucchini noodles. It’s an exciting dish that combines heat, freshness, and protein without overloading on sodium, making it a great option for a low-sodium Saturday meal.

• 1 lb large shrimp, peeled and deveined
• 4 medium zucchinis, spiralized into noodles
• 2 tablespoons olive oil
• 1 tablespoon chili garlic sauce (low-sodium)
• 1 teaspoon smoked paprika
• 1 teaspoon red pepper flakes (adjust to taste)
• 2 cloves garlic, minced
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish
• Freshly cracked black pepper to taste

Instructions:

1. In a bowl, combine chili garlic sauce, smoked paprika, red pepper flakes, garlic, lime juice, and black pepper. Add the shrimp and toss to coat. Marinate for 20 minutes.
2. While the shrimp marinates, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the spiralized zucchini noodles and sauté for 2-3 minutes until tender but still slightly crisp. Remove from the pan and set aside.
3. In the same skillet, heat the remaining tablespoon of olive oil. Add the marinated shrimp and cook for 2-3 minutes per side, or until they turn pink and opaque.
4. Return the zucchini noodles to the skillet and toss gently with the shrimp for another 1-2 minutes, allowing the flavors to meld.
5. Serve the dish garnished with fresh cilantro and an extra squeeze of lime.

This Spicy Shrimp and Zucchini Noodles dish is an incredibly flavorful yet healthy low-sodium option. The combination of tender shrimp with the light crunch of zucchini noodles creates a satisfying meal that’s both filling and full of flavor. The spicy chili garlic sauce gives the dish a bold kick, but without excessive salt, making it an ideal choice for those monitoring their sodium intake. It’s perfect for anyone looking for a satisfying, spicy meal with a healthy twist.

Shrimp and Mango Lettuce Wraps

These Shrimp and Mango Lettuce Wraps are an ideal low-sodium meal, combining the sweetness of ripe mango with the savory flavors of shrimp. Served in crisp lettuce cups, these wraps offer a fresh, light, and satisfying dish that’s perfect for a Saturday lunch or dinner. This recipe is full of bright flavors and textures, and it’s a great way to enjoy a low-sodium, low-carb meal that doesn’t compromise on taste.

• 1 lb shrimp, peeled and deveined
• 1 ripe mango, diced
• 1 cucumber, julienned
• 1/4 red onion, thinly sliced
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon olive oil
• Juice of 1 lime
• 1 tablespoon rice vinegar
• Freshly cracked black pepper to taste
• 1 head of butter lettuce, separated into individual leaves

Instructions:

1. In a bowl, combine the shrimp with olive oil, lime juice, rice vinegar, and black pepper. Toss to coat and let marinate for 15-20 minutes.
2. Heat a skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side, or until the shrimp are pink and opaque.
3. While the shrimp cooks, prepare the lettuce wraps by arranging the lettuce leaves on a serving platter.
4. Once the shrimp are cooked, remove them from the skillet and chop into smaller pieces if desired.
5. In a small bowl, mix the diced mango, cucumber, red onion, and cilantro. Gently stir to combine.
6. To assemble, place a few shrimp pieces on each lettuce leaf and top with the mango mixture. Serve immediately.

Shrimp and Mango Lettuce Wraps are a refreshing and healthy dish that combines sweet, tangy, and savory flavors, all while being low in sodium. The crunchy texture of the lettuce wraps and the juicy, slightly sweet mango create a perfect contrast to the shrimp, making each bite satisfying and full of flavor. These wraps are an excellent option for a light lunch or dinner and can be customized with your favorite veggies. Best of all, this recipe is quick to prepare, making it ideal for a busy Saturday.

Shrimp and Cauliflower Rice Stir-Fry

This Shrimp and Cauliflower Rice Stir-Fry is a fantastic low-sodium option for a Saturday meal, combining tender shrimp with nutrient-packed cauliflower rice. The stir-fry is packed with vegetables and flavored with a simple yet delicious low-sodium soy sauce and fresh garlic. The cauliflower rice is a perfect low-carb substitute for traditional rice, making this dish both healthy and satisfying.

• 1 lb large shrimp, peeled and deveined
• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 1 cup bell pepper, diced
• 1/2 cup peas (fresh or frozen)
• 2 cloves garlic, minced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 tablespoon rice vinegar
• 1 teaspoon ground ginger
• 2 green onions, chopped
• Freshly cracked black pepper to taste

Instructions:

1. Heat the sesame oil and olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the garlic, bell pepper, peas, and cauliflower rice. Stir-fry for about 5-6 minutes until the cauliflower rice is tender and the vegetables are crisp-tender.
3. Add the low-sodium soy sauce, rice vinegar, and ground ginger to the pan, stirring to combine.
4. Return the shrimp to the skillet and toss everything together for another minute to ensure the shrimp are well-coated and the dish is heated through.
5. Garnish with chopped green onions and black pepper before serving.

Shrimp and Cauliflower Rice Stir-Fry is a low-sodium, low-carb meal that is packed with flavor and nutrition. The cauliflower rice offers a great rice alternative while keeping the dish light and healthy. The shrimp provide protein, while the mix of vegetables adds color, texture, and essential nutrients. This stir-fry is simple to make, incredibly versatile, and perfect for anyone looking to reduce sodium while still enjoying a satisfying, tasty meal. It’s a great addition to your low-sodium recipe collection for a quick and healthy Saturday dinner.

Shrimp and Broccoli Quinoa Bowl

This Shrimp and Broccoli Quinoa Bowl is a wholesome, nutrient-packed dish that combines protein-rich shrimp with fiber-filled quinoa and nutrient-dense broccoli. It’s a well-rounded, low-sodium meal that’s perfect for a Saturday lunch or dinner. The quinoa provides a hearty base, while the shrimp and broccoli offer fresh flavors and textures. A simple lemon-tahini dressing ties everything together without adding excess sodium.

• 1 lb large shrimp, peeled and deveined
• 1 cup quinoa, cooked according to package instructions
• 2 cups broccoli florets, steamed
• 1 tablespoon olive oil
• Juice of 1 lemon
• 2 tablespoons tahini
• 1 tablespoon water (to thin dressing)
• 1 teaspoon garlic powder
• Freshly cracked black pepper to taste
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

1. Cook quinoa according to package instructions, fluff with a fork, and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove from the skillet and set aside.
3. Steam the broccoli florets until tender, about 5 minutes, then set aside.
4. In a small bowl, whisk together tahini, lemon juice, garlic powder, and water until smooth. Season with freshly cracked black pepper to taste.
5. To assemble, divide the cooked quinoa into bowls. Top with steamed broccoli and shrimp. Drizzle with the lemon-tahini dressing and garnish with fresh parsley.
6. Serve immediately.

The Shrimp and Broccoli Quinoa Bowl is a balanced, low-sodium meal that’s both filling and full of flavor. The quinoa serves as an excellent base, offering a light, nutty taste that complements the fresh shrimp and vibrant broccoli. The lemon-tahini dressing adds a creamy, tangy layer without the need for excess salt, making this dish not only healthy but incredibly satisfying. Perfect for a nourishing Saturday meal, it provides a great combination of protein, fiber, and healthy fats that will keep you energized throughout the day.

Shrimp and Tomato Cucumber Salad

This Shrimp and Tomato Cucumber Salad is a refreshing, light dish packed with protein and fresh vegetables. The combination of crisp cucumber, juicy tomatoes, and succulent shrimp creates a deliciously balanced salad. Tossed in a light lemon vinaigrette, this low-sodium salad is perfect for a quick and healthy Saturday lunch or dinner.

• 1 lb cooked shrimp, peeled and deveined
• 1 cucumber, thinly sliced
• 1 pint cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• Freshly cracked black pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. In a large bowl, combine the cooked shrimp, cucumber, cherry tomatoes, and red onion.
2. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, and black pepper to taste.
3. Pour the dressing over the shrimp and vegetable mixture and toss gently to combine.
4. Garnish with fresh basil or parsley.
5. Serve immediately or chill in the refrigerator for 30 minutes before serving for extra freshness.

The Shrimp and Tomato Cucumber Salad is a light, refreshing, and low-sodium dish that’s packed with vibrant flavors. The shrimp add a savory depth, while the cucumber and tomatoes provide crunch and sweetness. The tangy lemon vinaigrette ties everything together without adding any excess sodium. This salad is perfect for a light Saturday meal, offering a healthy and satisfying option that’s quick to prepare and sure to delight your taste buds.

Shrimp and Sweet Potato Frittata

This Shrimp and Sweet Potato Frittata is a flavorful and filling low-sodium meal perfect for a Saturday brunch or dinner. The natural sweetness of roasted sweet potatoes pairs wonderfully with the savory shrimp, and the eggs provide a protein-packed base. With fresh herbs and a touch of garlic, this dish is both nutritious and delicious, with minimal sodium content.

• 1 lb large shrimp, peeled and deveined
• 2 medium sweet potatoes, peeled and diced
• 6 large eggs
• 1/4 cup milk (or dairy-free alternative)
• 1 tablespoon olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Fresh thyme or parsley for garnish
• Freshly cracked black pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add diced sweet potatoes and cook, stirring occasionally, until tender and lightly golden, about 8-10 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the onion and garlic. Cook for 2-3 minutes until fragrant, then add the shrimp and cook for 2-3 minutes until pink and opaque. Remove from heat.
4. In a bowl, whisk together the eggs, milk, smoked paprika, and black pepper.
5. Return the sweet potatoes and shrimp to the skillet, spreading them evenly. Pour the egg mixture over the top, ensuring everything is covered.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is set and lightly golden on top.
7. Remove from the oven, garnish with fresh herbs, and serve immediately.

The Shrimp and Sweet Potato Frittata is a versatile and satisfying low-sodium meal that combines the sweetness of roasted sweet potatoes with the savory shrimp and eggs. This dish is perfect for a cozy Saturday brunch or a light dinner, offering a balance of protein, healthy carbs, and fresh flavors. The addition of smoked paprika and garlic adds depth to the flavor without relying on excess salt, making it a healthy and delicious option for anyone looking to cut back on sodium while still enjoying a flavorful meal.

Shrimp and Spinach Stuffed Bell Peppers

These Shrimp and Spinach Stuffed Bell Peppers are a healthy, low-sodium option packed with flavor and nutrients. The sweet bell peppers are filled with a savory mixture of shrimp, spinach, and a touch of garlic, creating a satisfying meal that’s perfect for a Saturday dinner. The dish is topped with a small amount of cheese for added richness, while still keeping sodium content low.

• 1 lb large shrimp, peeled and deveined
• 4 large bell peppers, tops removed and seeds discarded
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1/2 cup cooked quinoa or brown rice
• 1/4 cup shredded mozzarella or cheddar cheese (optional)
• Freshly cracked black pepper to taste
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
3. Heat olive oil in a skillet over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant.
4. Add the shrimp to the skillet and cook for 2-3 minutes per side until they are pink and opaque. Remove the shrimp and chop into small pieces.
5. In the same skillet, add the spinach and sauté until wilted, about 2 minutes. Add the cooked quinoa or rice, shrimp, and black pepper. Stir to combine and remove from heat.
6. Stuff the bell peppers with the shrimp and spinach mixture. If desired, top with shredded cheese.
7. Cover the baking dish with foil and bake for 25-30 minutes, until the peppers are tender.
8. Garnish with fresh parsley before serving.

Shrimp and Spinach Stuffed Bell Peppers are a delicious, low-sodium option for a filling and nutritious Saturday meal. The sweetness of the bell peppers complements the savory shrimp and spinach filling perfectly. The addition of quinoa or rice makes the dish hearty, while the small amount of cheese adds richness without overwhelming the flavors. This meal is not only satisfying but also low in sodium, making it an excellent choice for anyone seeking a balanced and healthy dish.

Shrimp and Avocado Salsa Tacos

These Shrimp and Avocado Salsa Tacos are a fresh, vibrant, and low-sodium dish perfect for a Saturday dinner. The shrimp are lightly seasoned and cooked to perfection, while the creamy avocado salsa provides a cool and tangy contrast. Served in soft corn tortillas, these tacos are a deliciously simple and healthy way to enjoy shrimp without adding excess sodium.

• 1 lb large shrimp, peeled and deveined
• 8 small corn tortillas
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, diced
• 1/4 red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• Juice of 1 lime
• 1 teaspoon chili powder
• Freshly cracked black pepper to taste
• 1 tablespoon olive oil
• Hot sauce (optional)

Instructions:

1. In a small bowl, toss the shrimp with chili powder and black pepper. Heat olive oil in a skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side until they are pink and opaque. Remove from the skillet and set aside.
2. In a separate bowl, combine the diced avocado, tomatoes, red onion, cilantro, and lime juice. Gently mix to create the avocado salsa.
3. Warm the corn tortillas in a dry skillet for 1-2 minutes until soft and pliable.
4. To assemble the tacos, place a few shrimp in each tortilla and top with a generous spoonful of avocado salsa.
5. Garnish with extra cilantro and drizzle with hot sauce if desired. Serve immediately.

Shrimp and Avocado Salsa Tacos are a light, healthy, and flavorful low-sodium meal that’s perfect for a casual Saturday dinner. The shrimp provide a savory base, while the creamy avocado salsa adds a refreshing and tangy element that perfectly complements the shrimp. This dish is quick to prepare and full of fresh ingredients, making it a great option for anyone looking for a delicious meal without the need for extra sodium. The soft corn tortillas tie everything together for a satisfying taco experience.

Shrimp and Asparagus Sheet Pan Dinner

This Shrimp and Asparagus Sheet Pan Dinner is an easy, one-pan low-sodium meal that requires minimal prep and delivers maximum flavor. The shrimp and asparagus are roasted together with a light drizzle of olive oil, garlic, and lemon, creating a flavorful dish that’s both simple and satisfying. This recipe is perfect for a hassle-free Saturday dinner, with a healthy balance of protein, vegetables, and healthy fats.

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 teaspoon smoked paprika
• Freshly cracked black 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 in a single layer. Drizzle with 1 tablespoon of olive oil, minced garlic, smoked paprika, and black pepper. Toss to coat evenly.
3. Place the asparagus in the oven and roast for 10-12 minutes, until tender but still crisp.
4. While the asparagus roasts, toss the shrimp with the remaining tablespoon of olive oil, lemon zest, and lemon juice. Season with black pepper.
5. After the asparagus has roasted for 10-12 minutes, remove the baking sheet from the oven and add the shrimp to the pan in a single layer.
6. Return the sheet pan to the oven and roast for an additional 6-8 minutes, or until the shrimp are pink and opaque.
7. Garnish with fresh parsley before serving.

The Shrimp and Asparagus Sheet Pan Dinner is a simple yet delicious low-sodium meal that comes together with minimal effort. The roasting process intensifies the natural flavors of both the shrimp and asparagus, while the lemon and garlic add a fresh, bright touch. This one-pan meal is perfect for a quick Saturday dinner, offering a balance of protein, fiber, and healthy fats. It’s a convenient, flavorful dish that’s both satisfying and light, with no added sodium.

Garlic Herb Shrimp and Green Bean Stir-Fry

This Garlic Herb Shrimp and Green Bean Stir-Fry is a flavorful and low-sodium meal that’s perfect for a Saturday dinner. The shrimp are cooked to perfection with a garlic herb seasoning, then combined with crisp-tender green beans for a dish that’s both satisfying and light. A drizzle of lemon juice and a sprinkle of fresh herbs enhance the freshness of the dish without relying on excess salt.

• 1 lb large shrimp, peeled and deveined
• 2 cups green beans, trimmed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano
• Juice of 1 lemon
• Freshly cracked black pepper to taste
• 1/2 teaspoon crushed red pepper flakes (optional)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the green beans and sauté for 5-6 minutes, stirring occasionally, until they are bright green and tender-crisp. Remove from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil. Add the shrimp, garlic, oregano, and red pepper flakes (if using). Cook for 2-3 minutes per side, until the shrimp are pink and opaque.
3. Return the green beans to the skillet with the shrimp and toss to combine. Squeeze lemon juice over the top and season with freshly cracked black pepper.
4. Garnish with fresh parsley before serving.

The Garlic Herb Shrimp and Green Bean Stir-Fry is a quick and nutritious low-sodium meal that’s perfect for a light yet satisfying Saturday dinner. The shrimp are tender and flavorful, while the green beans add a fresh crunch that complements the dish. The garlic and lemon bring a burst of brightness, making it a delightful combination of flavors. This meal is a great way to enjoy a balanced dish with minimal sodium while still packing in plenty of flavor and nutrition.

Shrimp and Cauliflower Mash with Garlic Spinach

This Shrimp and Cauliflower Mash with Garlic Spinach is a comforting and low-sodium alternative to traditional mashed potatoes. The creamy cauliflower mash pairs beautifully with the garlic-sautéed spinach and succulent shrimp. It’s a nutritious, filling, and healthy meal that’s perfect for a cozy Saturday night, offering plenty of flavor with minimal sodium.

• 1 lb shrimp, peeled and deveined
• 1 medium cauliflower head, chopped into florets
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 cup unsweetened almond milk (or any milk of choice)
• 1 tablespoon butter (optional)
• Freshly cracked black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Steam the cauliflower florets for 10-12 minutes until tender. Drain and transfer to a food processor. Add the almond milk and butter (if using), and blend until smooth. Season with freshly cracked black pepper and set aside.
2. Heat olive oil in a skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the spinach and sauté for another 3-4 minutes, until wilted. Remove from the skillet and set aside.
4. In the same skillet, cook the shrimp for 2-3 minutes per side until pink and opaque.
5. To serve, spoon the cauliflower mash onto plates, top with garlic spinach and shrimp, and garnish with fresh parsley.

The Shrimp and Cauliflower Mash with Garlic Spinach is a wonderfully creamy and low-sodium meal that combines the richness of the cauliflower mash with the bright, garlicky spinach and tender shrimp. It’s a healthier alternative to mashed potatoes and pairs perfectly with the savory shrimp. This dish is a great option for anyone looking to reduce sodium while still enjoying a comforting and flavorful meal. It’s simple to prepare, satisfying, and perfect for a cozy Saturday night.

Shrimp and Cabbage Slaw Tacos

These Shrimp and Cabbage Slaw Tacos offer a crunchy, refreshing twist on traditional tacos. The shrimp are seasoned with a light mix of spices and served in soft corn tortillas with a tangy cabbage slaw. The slaw adds a nice crunch, while the shrimp provide a savory contrast. This meal is quick to prepare, low in sodium, and perfect for a light Saturday dinner.

• 1 lb shrimp, peeled and deveined
• 1 small cabbage, finely shredded
• 1/2 cup carrots, julienned
• 1 tablespoon apple cider vinegar
• 1 tablespoon lime juice
• 1 teaspoon honey
• 1 teaspoon cumin
• Freshly cracked black pepper to taste
• 8 small corn tortillas
• 1 tablespoon olive oil
• Fresh cilantro, chopped, for garnish

Instructions:

1. In a large bowl, combine the shredded cabbage, carrots, apple cider vinegar, lime juice, honey, cumin, and black pepper. Toss to combine and set aside.
2. Heat olive oil in a skillet over medium-high heat. Add the shrimp, season with cumin, and cook for 2-3 minutes per side until pink and opaque.
3. Warm the corn tortillas in a dry skillet for 1-2 minutes.
4. To assemble the tacos, place a few shrimp in each tortilla, top with the cabbage slaw, and garnish with fresh cilantro.
5. Serve immediately.

The Shrimp and Cabbage Slaw Tacos are a fun, fresh, and low-sodium dish that’s perfect for a light Saturday dinner. The crunchy cabbage slaw contrasts beautifully with the tender shrimp, while the combination of lime, honey, and cumin adds depth of flavor without extra salt. These tacos are easy to prepare, light on sodium, and offer a burst of vibrant flavors. They’re a great option for anyone looking for a healthy, satisfying taco without compromising on taste.

Note: More recipes are coming soon!