30+ Delicious Sunday Low Sodium Shrimp Recipes for a Healthy Feast

Shrimp is a versatile and delicious protein, perfect for any meal. However, for those watching their sodium intake, many traditional shrimp recipes can be a bit too salty.

Whether you’re trying to maintain a heart-healthy diet or simply prefer lighter meals, low sodium shrimp dishes are the way to go.

In this blog post, we’ve gathered 30+ tasty and easy-to-make Sunday low sodium shrimp recipes that are not only packed with flavor but also easy on your sodium levels.

From light salads to comforting scampi and savory stir-fries, these recipes will keep your taste buds satisfied while supporting your health goals.

So, get ready to explore a variety of shrimp dishes that make the perfect addition to your Sunday menu.

30+ Delicious Sunday Low Sodium Shrimp Recipes for a Healthy Feast

Low sodium shrimp recipes are a fantastic way to enjoy the savory goodness of seafood without the added worry of excessive salt.

With these 30+ Sunday low sodium shrimp recipes, you can create delicious, healthy meals that don’t sacrifice flavor.

Whether you’re preparing a refreshing salad, a hearty pasta, or a light stir-fry, these dishes are perfect for any occasion, especially Sunday family dinners or meal prepping for the week ahead.

Remember, it’s not just about cutting back on sodium, but about experimenting with fresh herbs, citrus, and spices to enhance the natural flavors of shrimp. Try out these recipes and enjoy a flavorful, healthy meal with every bite!

Low Sodium Garlic Shrimp Pasta

This Low Sodium Garlic Shrimp Pasta is a flavorful, light, and satisfying dish perfect for a relaxing Sunday meal. Featuring succulent shrimp, a touch of garlic, and a dash of lemon zest, it delivers all the flavors you crave without overwhelming your taste buds with salt. This simple recipe uses fresh ingredients and a low-sodium alternative to give you a healthier take on a classic pasta dish.

Ingredients:

• 12 oz whole wheat spaghetti
• 1 lb large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1 tbsp olive oil
• 1 lemon, zested and juiced
• ½ cup low-sodium vegetable broth
• ¼ cup fresh parsley, chopped
• Freshly ground black pepper to taste
• Optional: red pepper flakes for a spicy kick

Instructions:

1. Cook the whole wheat spaghetti according to the package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until pink and opaque.
4. Pour in the low-sodium vegetable broth, lemon juice, and zest, stirring to combine. Let the mixture simmer for 2-3 minutes until the shrimp is fully cooked and the broth has reduced slightly.
5. Toss the cooked spaghetti into the skillet, mixing well to coat the pasta with the shrimp and sauce. Add freshly ground black pepper to taste.
6. Garnish with chopped parsley and optional red pepper flakes. Serve immediately.

This Low Sodium Garlic Shrimp Pasta offers a burst of flavor while staying within your dietary needs. The combination of garlic, lemon, and fresh parsley adds depth to the dish without relying on high amounts of sodium. Whole wheat spaghetti boosts the fiber content, making this dish both healthy and delicious. Perfect for a Sunday night dinner, it’s light yet satisfying enough to cap off your weekend in a flavorful way!

Low Sodium Shrimp Stir Fry

This Low Sodium Shrimp Stir Fry is an easy, vibrant, and quick meal that’s full of fresh vegetables and savory shrimp. By using a homemade low-sodium stir-fry sauce, you can enjoy all the Asian-inspired flavors without the excess salt. Packed with colorful bell peppers, broccoli, and snap peas, this dish is a nutritious option for anyone looking to reduce sodium intake without sacrificing taste.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tsp sesame oil (optional)
• Freshly ground black pepper to taste
• Sesame seeds for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the sliced bell peppers, broccoli, and snap peas. Stir-fry for about 5 minutes until the vegetables are tender but still crisp.
3. In a small bowl, whisk together low-sodium soy sauce, rice vinegar, honey, ginger, garlic, and sesame oil (if using).
4. Add the shrimp back into the skillet along with the sauce mixture. Toss everything together, cooking for an additional 2-3 minutes until the sauce has thickened and everything is evenly coated.
5. Season with freshly ground black pepper to taste. Garnish with sesame seeds and serve.

This Low Sodium Shrimp Stir Fry is an excellent choice for a Sunday evening when you want something quick, nutritious, and satisfying. The homemade sauce gives a bold, savory flavor without the excessive sodium found in store-bought stir-fry sauces. The colorful vegetables add nutrients and a crunch, while the shrimp provides a lean source of protein. This dish is a great way to kickstart the week with a healthy and balanced meal that doesn’t compromise on taste.

Low Sodium Shrimp Tacos

These Low Sodium Shrimp Tacos are the perfect way to enjoy a healthy and flavorful taco night without the high sodium content of traditional taco fillings. The shrimp is seasoned with a blend of spices, grilled to perfection, and served in soft corn tortillas with a fresh avocado salsa. This dish is light, tasty, and ideal for a Sunday dinner or casual gathering with friends and family.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tbsp olive oil
• 8 small corn tortillas
• 1 ripe avocado, diced
• 1 small red onion, diced
• 1 cup cherry tomatoes, chopped
• 1 tbsp lime juice
• Fresh cilantro, chopped
• Salt and pepper to taste
• Optional: hot sauce or salsa

Instructions:

1. In a bowl, combine cumin, paprika, garlic powder, olive oil, salt, and pepper. Toss the shrimp in the spice mixture until evenly coated.
2. Heat a grill pan or skillet over medium-high heat and cook the shrimp for 2-3 minutes per side, until they are pink and opaque.
3. While the shrimp cooks, prepare the avocado salsa by combining diced avocado, red onion, cherry tomatoes, lime juice, and cilantro in a bowl. Season with a pinch of salt and pepper.
4. Warm the corn tortillas in a dry skillet over medium heat for 1-2 minutes.
5. To assemble the tacos, place 3-4 shrimp on each tortilla and top with a generous scoop of the avocado salsa. Garnish with extra cilantro, lime wedges, and optional hot sauce or salsa.

These Low Sodium Shrimp Tacos are a perfect weekend meal that brings a fresh, vibrant, and light alternative to traditional taco fillings. The shrimp is seasoned with bold spices to keep the flavor rich, while the avocado salsa adds a creamy, tangy contrast. With corn tortillas as the base, these tacos are naturally gluten-free, making them a great choice for various dietary preferences. This dish offers a satisfying and health-conscious way to enjoy the flavors of a taco night, making it a great addition to your Sunday meal rotation.

Low Sodium Shrimp and Veggie Skewers

These Low Sodium Shrimp and Veggie Skewers are a simple yet delightful dish that is perfect for a Sunday grilling session. Marinated in a low-sodium lemon and herb mixture, the shrimp is grilled alongside colorful vegetables like bell peppers, zucchini, and cherry tomatoes. The result is a vibrant, flavorful, and healthy meal that’s low in sodium but full of fresh, summery tastes.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1 tsp garlic powder
• ½ tsp black pepper
• Fresh lemon wedges for garnish
• Fresh parsley for garnish

Instructions:

1. In a bowl, combine olive oil, lemon juice, dried oregano, garlic powder, and black pepper. Add the shrimp and toss to coat. Let the shrimp marinate for about 15 minutes.
2. Thread the marinated shrimp, bell peppers, zucchini slices, and cherry tomatoes onto skewers.
3. Preheat the grill or grill pan over medium-high heat. Grill the skewers for 2-3 minutes per side or until the shrimp are pink and cooked through, and the vegetables are tender and slightly charred.
4. Serve the skewers with fresh lemon wedges and a sprinkle of chopped parsley.

These Low Sodium Shrimp and Veggie Skewers are a light and refreshing choice for your Sunday dinner. They combine the smoky flavor of grilled shrimp with the sweetness of bell peppers, the creaminess of zucchini, and the burst of freshness from cherry tomatoes. The low-sodium marinade ensures that you enjoy a delicious and healthy meal, while the veggies add a colorful and nutritious touch. Ideal for grilling outdoors or on the stovetop, these skewers are a perfect way to enjoy shrimp while keeping things healthy and low in sodium.

Low Sodium Shrimp Avocado Salad

This Low Sodium Shrimp Avocado Salad is a light, refreshing, and nutrient-packed meal that’s perfect for a Sunday lunch or dinner. The creamy avocado pairs beautifully with tender shrimp, and the salad is dressed in a tangy lime and olive oil dressing. It’s a great option for a healthy meal that’s rich in healthy fats, protein, and low in sodium.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 ripe avocado, diced
• 1 cucumber, diced
• 1 small red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 2 tbsp fresh lime juice
• 1 tbsp fresh cilantro, chopped
• Freshly ground black pepper to taste
• Optional: 1 small jalapeño, finely chopped (for a spicy kick)

Instructions:

1. Heat olive oil in a skillet over medium heat. Cook the shrimp for 2-3 minutes on each side, or until they are pink and opaque. Remove from heat and set aside to cool.
2. In a large bowl, combine the diced avocado, cucumber, red onion, and cherry tomatoes.
3. Add the cooked shrimp to the bowl, along with lime juice, cilantro, and black pepper. Toss gently to combine all the ingredients.
4. For an added kick, mix in finely chopped jalapeño if desired. Serve immediately, or chill for 10-15 minutes before serving.

The Low Sodium Shrimp Avocado Salad is the perfect meal for anyone looking for something fresh, healthy, and light on a Sunday. It’s packed with heart-healthy fats from the avocado, protein from the shrimp, and plenty of fresh veggies for added nutrients. The lime dressing brings a zesty finish to this dish, keeping it light and bright. Whether you’re enjoying it on its own or paired with a light side dish, this salad is an easy and delicious way to stick to your low-sodium goals while savoring all the flavors of a summer-inspired meal.

Low Sodium Shrimp and Cauliflower Rice Bowl

This Low Sodium Shrimp and Cauliflower Rice Bowl is a healthy, low-carb alternative to traditional rice bowls, making it perfect for anyone looking to reduce sodium and carbohydrates. The shrimp is seasoned with a mix of spices and served on a bed of cauliflower rice, with a side of sautéed vegetables. It’s a filling yet light meal that’s packed with protein, fiber, and essential nutrients.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 medium head of cauliflower, grated or riced
• 2 tbsp olive oil, divided
• 1 bell pepper, sliced
• 1 small zucchini, sliced
• 2 cloves garlic, minced
• 1 tsp paprika
• ½ tsp cumin
• 1 tsp fresh lemon juice
• Fresh parsley, chopped
• Freshly ground black pepper to taste

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high heat. Add the bell pepper, zucchini, and garlic. Sauté for 5-7 minutes until the vegetables are tender. Set aside.
2. In the same skillet, heat the remaining 1 tbsp of olive oil over medium heat. Add the shrimp, paprika, cumin, and black pepper. Cook for 2-3 minutes on each side, or until the shrimp are pink and opaque. Drizzle with fresh lemon juice and remove from heat.
3. To prepare the cauliflower rice, heat a large pan over medium heat and sauté the riced cauliflower for 5-7 minutes until tender. You can also use pre-riced cauliflower for convenience.
4. Assemble the bowls by placing a serving of cauliflower rice at the bottom, topping with the sautéed vegetables and seasoned shrimp. Garnish with fresh parsley and serve immediately.

This Low Sodium Shrimp and Cauliflower Rice Bowl is a wholesome, flavorful meal that’s both satisfying and light. By replacing traditional rice with cauliflower rice, it offers a lower-carb alternative while still being filling and nutritious. The shrimp, seasoned with spices and lemon juice, adds a burst of flavor, while the sautéed vegetables provide a lovely balance of textures and nutrients. Perfect for a Sunday dinner, this dish is a healthy, delicious way to stay on track with your low-sodium diet while enjoying a hearty meal.

Low Sodium Shrimp and Quinoa Salad

This Low Sodium Shrimp and Quinoa Salad is a nutrient-packed, light, and flavorful dish that’s perfect for a refreshing Sunday meal. The combination of tender shrimp, protein-rich quinoa, and fresh vegetables makes this salad not only delicious but also filling. With a homemade lemon and olive oil dressing, this salad offers a burst of zesty flavor without relying on added salt, making it a great low-sodium option.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 cup quinoa, cooked
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• Freshly ground black pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Cook the quinoa according to package instructions. Let it cool to room temperature.
2. In a skillet, heat 1 tbsp olive oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove from heat and set aside to cool.
3. In a large bowl, combine the cooked quinoa, cucumber, red bell pepper, red onion, and cherry tomatoes.
4. Add the cooled shrimp to the bowl. Drizzle with the remaining olive oil and fresh lemon juice. Sprinkle with dried oregano and black pepper.
5. Toss gently to combine, and garnish with freshly chopped parsley. Serve immediately or chill in the refrigerator for 10-15 minutes for a colder version.

This Low Sodium Shrimp and Quinoa Salad is a vibrant, light meal that’s both healthy and delicious. The quinoa provides a satisfying base, while the shrimp adds protein and a savory touch. The fresh vegetables bring crunch and color to the dish, and the zesty lemon dressing ties everything together without adding excess sodium. It’s a perfect choice for a Sunday lunch or dinner, offering a filling, flavorful meal that supports a low-sodium lifestyle.

Low Sodium Shrimp and Sweet Potato Bake

The Low Sodium Shrimp and Sweet Potato Bake is a one-pan meal that combines the sweetness of roasted sweet potatoes with the savory flavor of shrimp. This dish is low in sodium and packed with vitamins, making it a great option for a healthy Sunday dinner. With minimal seasoning and an easy preparation, this dish offers a hearty yet light meal that’s satisfying and full of flavor.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 large sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp paprika
• ½ tsp garlic powder
• 1 tsp dried thyme
• Freshly ground black pepper to taste
• 1 tbsp fresh lemon juice
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cubed sweet potatoes with 1 tbsp of olive oil, paprika, garlic powder, thyme, and black pepper. Spread them evenly on the prepared baking sheet.
3. Roast the sweet potatoes in the oven for 20-25 minutes or until they are tender and slightly caramelized, stirring halfway through for even cooking.
4. While the sweet potatoes are roasting, heat a skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side, until they are pink and cooked through.
5. Remove the sweet potatoes from the oven once cooked, and toss them with the cooked shrimp. Drizzle with fresh lemon juice and garnish with chopped parsley.
6. Serve immediately, either warm or at room temperature.

This Low Sodium Shrimp and Sweet Potato Bake is a satisfying, hearty meal that’s perfect for a cozy Sunday dinner. The natural sweetness of the roasted sweet potatoes complements the shrimp perfectly, and the simple seasoning highlights the dish’s fresh flavors. This easy-to-make recipe is not only delicious but also packed with nutrients, including fiber, vitamins, and lean protein. It’s an excellent way to enjoy a flavorful and low-sodium meal without spending too much time in the kitchen.

Low Sodium Shrimp and Asparagus Stir Fry

The Low Sodium Shrimp and Asparagus Stir Fry is a quick, healthy, and delicious dish that comes together in less than 30 minutes. The shrimp is paired with tender asparagus and sautéed in a low-sodium garlic and ginger sauce, creating a dish that’s both flavorful and light. This stir fry is perfect for a busy Sunday dinner when you want a fast, nutritious, and low-sodium meal that still packs a punch of flavor.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp low-sodium soy sauce
• 1 tsp rice vinegar
• 1 tsp sesame oil (optional)
• Freshly ground black pepper to taste
• Sesame seeds for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large skillet or wok over medium heat. Add the asparagus and cook for 4-5 minutes until tender-crisp. Remove from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and sauté the garlic and ginger for 1-2 minutes until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes per side, until they are pink and opaque.
4. Add the asparagus back into the skillet, and drizzle with low-sodium soy sauce, rice vinegar, and sesame oil (if using). Stir to combine and heat through.
5. Season with freshly ground black pepper to taste and garnish with sesame seeds before serving.

This Low Sodium Shrimp and Asparagus Stir Fry is a simple yet flavorful dish that’s perfect for a Sunday night dinner. The shrimp adds protein, while the asparagus provides a boost of vitamins and fiber. The low-sodium soy sauce and sesame oil deliver a savory umami flavor without overpowering the dish with salt. It’s quick, healthy, and packed with flavor—exactly what you need for a nourishing and low-sodium meal. This stir fry is a great way to enjoy a restaurant-quality meal at home, all while sticking to your health-conscious goals.

Low Sodium Shrimp Tacos with Mango Salsa

These Low Sodium Shrimp Tacos with Mango Salsa offer a refreshing twist on a classic taco. The shrimp is seasoned with zesty lime and cumin, cooked to perfection, and served in soft corn tortillas with a vibrant, sweet mango salsa. This dish is a perfect combination of fresh flavors, providing a light yet satisfying meal that’s low in sodium but full of flavor.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tsp lime juice
• 1 tsp cumin
• 1 tsp chili powder
• 1 tbsp olive oil
• 8 small corn tortillas
• 1 mango, peeled and diced
• 1 small red onion, finely chopped
• 1 small jalapeño, finely chopped (optional)
• 2 tbsp fresh cilantro, chopped
• Fresh lime wedges for garnish
• Freshly ground black pepper to taste

Instructions:

1. In a bowl, toss the shrimp with lime juice, cumin, chili powder, and black pepper. Let it marinate for about 10 minutes.
2. Heat olive oil in a skillet over medium heat. Cook the shrimp for 2-3 minutes on each side, until pink and cooked through.
3. In a separate bowl, combine the diced mango, red onion, jalapeño (if using), and cilantro. Toss gently to mix.
4. Warm the corn tortillas in a dry skillet or microwave. Fill each tortilla with cooked shrimp, and top with mango salsa.
5. Serve the tacos with lime wedges and enjoy!

These Low Sodium Shrimp Tacos with Mango Salsa are a perfect dish for a light and flavorful Sunday meal. The shrimp are seasoned simply with lime and spices, while the mango salsa provides a burst of sweetness and tang that complements the shrimp beautifully. The fresh cilantro and lime finish add a zesty touch, making this taco recipe a vibrant and healthy meal. These tacos are not only low in sodium but also a fun and fresh way to enjoy shrimp.

Low Sodium Shrimp and Broccoli Stir-Fry

This Low Sodium Shrimp and Broccoli Stir-Fry is a fast and nutritious meal that comes together in less than 20 minutes. With shrimp, fresh broccoli, and a savory garlic-ginger sauce, this dish is packed with protein and fiber while staying light and low in sodium. It’s a simple and healthy option for a Sunday dinner that’s full of flavor and satisfying without being too heavy.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups broccoli florets
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• Freshly ground black pepper to taste
• Optional: Red pepper flakes for heat
• Sesame seeds for garnish

Instructions:

1. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the broccoli florets and cook for 4-5 minutes, stirring occasionally until they are tender but still vibrant green. Remove the broccoli and set aside.
2. In the same skillet, heat the remaining olive oil. Add the garlic and ginger and sauté for 1-2 minutes until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque.
4. Stir in the low-sodium soy sauce, rice vinegar, and honey. Mix well to coat the shrimp and broccoli in the sauce.
5. If desired, add red pepper flakes for a spicy kick. Cook for another 1-2 minutes to combine all the flavors.
6. Serve the stir-fry with a sprinkle of sesame seeds and freshly ground black pepper.

This Low Sodium Shrimp and Broccoli Stir-Fry is a deliciously simple dish that packs a lot of flavor in a short amount of time. The shrimp are tender and juicy, while the broccoli provides a satisfying crunch and nutritional boost. The ginger and garlic in the sauce create a savory, aromatic base without relying on added sodium. This quick stir-fry is the perfect healthy and light dinner for a Sunday night, making it an easy, flavorful, and low-sodium meal option.

Low Sodium Shrimp and Spinach Frittata

This Low Sodium Shrimp and Spinach Frittata is a light, protein-packed dish that’s perfect for a Sunday brunch or light dinner. The combination of shrimp, spinach, and eggs creates a fluffy, savory frittata that’s satisfying yet low in sodium. With a few simple ingredients, this dish is easy to prepare and a great way to enjoy a hearty meal without any added salt.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 large eggs
• 2 cups fresh spinach, chopped
• 1 small onion, finely chopped
• 1 tbsp olive oil
• ½ tsp paprika
• ¼ tsp black pepper
• Fresh parsley for garnish
• Optional: A sprinkle of low-sodium cheese (such as mozzarella or feta)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
3. Add the shrimp to the skillet and cook for 2-3 minutes until pink and cooked through. Remove from heat and set aside.
4. In a bowl, whisk together the eggs, paprika, and black pepper. Add the spinach to the eggs and stir to combine.
5. Pour the egg and spinach mixture over the shrimp and onions in the skillet. Stir gently to distribute the shrimp evenly.
6. Place the skillet in the oven and bake for 12-15 minutes, or until the eggs are fully set and lightly golden on top.
7. Garnish with freshly chopped parsley and serve.

This Low Sodium Shrimp and Spinach Frittata is a simple yet flavorful dish that’s perfect for a Sunday brunch or light dinner. The shrimp add a rich protein boost, while the spinach adds vitamins and fiber. The eggs provide a light, fluffy base for the frittata, and the paprika gives a subtle warmth. This dish is versatile, easy to prepare, and can be customized with your favorite low-sodium cheese. It’s an excellent low-sodium option for anyone looking to enjoy a filling, nutritious meal without sacrificing flavor.

Low Sodium Shrimp and Avocado Salad

This Low Sodium Shrimp and Avocado Salad is a refreshing, healthy, and satisfying dish perfect for a Sunday lunch or dinner. With tender shrimp, creamy avocado, and a mix of fresh vegetables, this salad offers a balance of protein, healthy fats, and fiber. The light lime dressing ties it all together, making it a delicious, low-sodium option that’s packed with flavor.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 avocados, peeled, pitted, and diced
• 1 cucumber, diced
• 1 small red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 1 tsp cumin
• Fresh cilantro, chopped for garnish
• Freshly ground black pepper to taste

Instructions:

1. Heat a skillet over medium heat and cook the shrimp for 2-3 minutes on each side, until they turn pink and opaque. Remove from heat and set aside to cool.
2. In a large bowl, combine the avocado, cucumber, red onion, and cherry tomatoes.
3. Add the cooked shrimp to the bowl.
4. In a small bowl, whisk together lime juice, olive oil, cumin, and black pepper to make the dressing. Pour over the salad and toss gently to coat all ingredients evenly.
5. Garnish with freshly chopped cilantro and serve immediately.

This Low Sodium Shrimp and Avocado Salad is a light, nutritious, and flavorful dish perfect for a low-sodium diet. The creaminess of the avocado pairs beautifully with the tender shrimp and fresh vegetables, creating a balanced meal that’s both satisfying and refreshing. The simple lime dressing adds a tangy burst without the need for extra sodium. This salad is an excellent choice for anyone looking for a quick, healthy, and tasty meal on a Sunday.

Low Sodium Shrimp and Zucchini Noodles

Low Sodium Shrimp and Zucchini Noodles is a perfect low-carb, low-sodium meal that feels light but filling. This dish is ideal for a healthy Sunday dinner. Zucchini noodles serve as a delicious substitute for pasta, paired with succulent shrimp and a flavorful garlic, lemon, and herb sauce that brings the dish together. It’s easy to make and provides a refreshing yet hearty meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 medium zucchinis, spiralized into noodles
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp fresh thyme, chopped
• Freshly ground black pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet, heat 1 tbsp olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side, until they turn pink and opaque. Remove from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and sauté the garlic for 1-2 minutes until fragrant.
3. Add the zucchini noodles to the skillet and cook for 2-3 minutes, just until they are tender but still slightly crisp.
4. Return the shrimp to the skillet and toss with the zucchini noodles.
5. Add the lemon zest, lemon juice, and fresh thyme. Stir well to combine and season with freshly ground black pepper to taste.
6. Serve immediately, garnished with fresh parsley.

Low Sodium Shrimp and Zucchini Noodles is a light yet satisfying meal that’s full of flavor without the extra sodium. The zucchini noodles are a perfect pasta substitute, providing a fresh crunch that complements the tender shrimp. The garlic and lemon sauce adds a burst of flavor, and the fresh thyme brings a subtle herbaceous note. This dish is easy to make, quick to prepare, and ideal for a nutritious Sunday meal, perfect for anyone following a low-sodium or low-carb diet.

Low Sodium Shrimp Scampi with Spaghetti Squash

This Low Sodium Shrimp Scampi with Spaghetti Squash is a light, healthy version of the classic shrimp scampi. Instead of pasta, roasted spaghetti squash serves as a nutritious, low-carb base, while shrimp is sautéed in a flavorful garlic and lemon sauce. This dish is perfect for those looking to enjoy a comforting, low-sodium meal without sacrificing taste or texture.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 medium spaghetti squash
• 3 tbsp olive oil, divided
• 4 cloves garlic, minced
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp red pepper flakes (optional)
• Fresh parsley, chopped for garnish
• Freshly ground black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with 1 tbsp olive oil and season with black pepper. Roast the squash, cut side down, for 30-35 minutes or until the flesh is tender and can be shredded with a fork.
2. While the squash is roasting, heat 2 tbsp olive oil in a large skillet over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes per side, until they are pink and opaque.
4. Remove the squash from the oven and use a fork to scrape the flesh into “noodles.”
5. Add the lemon zest, lemon juice, and red pepper flakes (if using) to the shrimp in the skillet. Stir to coat the shrimp in the sauce and cook for another 1-2 minutes.
6. Serve the shrimp scampi over the roasted spaghetti squash and garnish with fresh parsley.

Low Sodium Shrimp Scampi with Spaghetti Squash is a healthy, low-sodium alternative to traditional shrimp scampi. The roasted spaghetti squash provides a light, yet satisfying base, while the shrimp is perfectly cooked in a zesty garlic and lemon sauce. This dish is full of flavor and a great way to enjoy the comfort of shrimp scampi without the extra sodium or calories. It’s an ideal Sunday dinner option for anyone looking for a low-sodium, low-carb meal that’s both delicious and filling.

Note: More recipes are coming soon!