healthy shrimp recipe

Make this fresh and simple shrimp salad from Delish.com for your next gathering

Shrimp Salad

shrimp,

olive oil

Kosher salt

black pepper

red onion, finely chopped

celery,

tbsp.

Toasted bread or butterhead or romaine lettuce,

mayonnaise

lemon

dijon mustard

Do you like buying cooked shrimp or cooking it yourself?

Not sure why there are so many complainers in the comments. If you makr the recipe as described it's fine. In fact it's better than fine, its great. If you don't like the recipe then don't make it and stop complaining. Simple as that. 
Hats off to Lena for the great recipe. A keeper for me. Thank you. Five stars and Two thumbs up. 👍👍

Wow! This recipe is AMAZING. The best shrimp salad I've ever tasted (including deli-made) and so easy to pull together. I made this from left over shrimp-cocktail shrimp from a party for a gathering the following day. I wasn't sure how it would turn out without cooking the shrimp myself, but it was simply amazing. I chopped the shrimp into small pieces and served this as a dip with crackers — everyone raved about it. It's also BEAUTIFUL as a dip with the green from the celery and dill and the purple from  the onion. It doesn't get better than this, folks. Five stars all the way.

Great, fast, easy recipe.  The shrimp turned out perfectly and it was a breeze to put together! Thanks

I made this salad tonight and it turned out really well. I soaked my shrimp in obey before cooking and I added whipped cream cheese. I sautéed my onions and celery, because my husband doesn't like the raw taste of the vegetables.

This was so good. I used some leftover grilled shrimp that had been marinated in honey sriracha garlic sauce. I added the bell pepper suggested by another person. This is such a good dish. I used a little more sriracha to spice it up on my lettuce wrap. I will keep this recipe!

this was so easy and so good. I used 1/2 bag large frozen shrimp. cut the shrimp in halves. will use less lemon zest and juice next time - probably 1/2 the amount. cut the lemony flavor with 1/2 t baking soda. did not use onion. fresh dill is a must. will make again and again!!

I totally agree with others, you have to add Old Bay. I also add chopped green or red peppers and finely diced cucumbers and chopped up hard boiled eggs.

Good recipe. However, I'm from Maryland...raised on the Susquehanna. "Old Bay" is a must!!!

I make this often and my family loves it!

Are the shells removed from the tail?  Seems like they should be.

https://streaming.hearstdigitalstudios.com/84ddcd1e-b3d4-4a97-aaea-54d345507828/video_rover_16x9_1080p_hd_1536350687_89120.mp4

These Shrimp Salad Lettuce Wraps Are Light & Delicious

Garlic Shrimp with Quinoa—Easy, quick, and delicious! Healthy recipe with fresh lemon and garlic. Not too spicy with lots of flavor.

Garlic Shrimp with Quinoa

olive oil (divided)

shrimp

salt

chili powder (divided)

yellow onion (about half of 1 small onion)

garlic (minced (about 1 tablespoon))

Bob’s Red Mill Quinoa

cayenne pepper

chicken broth

parsley

Sauté

In a large nonstick skillet with a tight-fitting lid, heat 2 teaspoons of the olive oil over medium high.

Add the shrimp, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon chili powder. Sauté just until the shrimp are pink and cooked through, about 3 minutes. Immediately remove the shrimp to a plate so they do not overcook.

Cook

Heat the remaining 2 teaspoons olive oil in the same skillet, then add the onion. Let cook until the onion begins to soften, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds.

Add the quinoa, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon chili powder. Stir to coat the quinoa with the oil and let brown for 2 minutes.

Pour in the chicken stock, then increase the heat to high and bring the broth to a boil. Once boiling, cover and reduce the heat to a simmer. Let simmer until the quinoa is tender, 12 to 15 minutes. Uncover and fluff with a fork.

Toss

Zest the lemon directly into the pan, then juice the lemon and add the lemon juice and parsley to the skillet as well. Toss to combine, then top with the reserved shrimp. Sprinkle with additional fresh parsley. Serve warm.

https://content.jwplatform.com/videos/UMgXeCY8.mp4

This baked sheet pan Mediterranean shrimp recipe is an easy, healthy one-pot dinner. Richly flavored with garlic, feta, tomatoes, and more!

Sheet Pan Mediterranean Shrimp

black pepper (plus additional serving)

oregano

grape tomatoes (left whole)

kalamata olives (pitted

onion

zucchini

lemon juice (from the same lemon above)

red pepper

feta cheese

Prepared lemon rice or brown rice

Preheat

Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.

Whisk

Cook the vegetables: Zest the lemon into a large bowl. Add 1 tablespoon lemon juice (reserve the lemon&#039;s remaining juice for the shrimp and serving), oil, garlic, salt, pepper, and oregano. Whisk to combine.

Add the artichokes, tomatoes, olives, and onion.

Slice

Trim off the ends of the zucchini, then quarter lengthwise so that you have four batons. Slice the batons crosswise into ½-inch pieces. Add them to the bowl with the other vegetables. With your hands or a large spoon (hands are easier) toss to coat.

Bake

Transfer the mixture to a large rimmed baking sheet and spread it into an even layer (keep the bowl handy; no need to clean it yet). Place in the oven and bake until the tomatoes begin to soften and release their juices, about 12  minutes.

Stir

Prep the shrimp: While the vegetables are cooking, in the same bowl you used for the vegetables, stir together 1 tablespoon lemon juice, oil, oregano, red pepper, garlic, and salt. Add the shrimp and toss to coat.

Remove the baking sheet from the oven and add the shrimp (discard any liquid that collects in the bowl). With a large spatula, stir to combine the shrimp and vegetables together. Spread back into an even layer.

Return to the oven and continue baking until the shrimp are pink, opaque, and cooked through, 6 to 10 minutes more depending upon the size of your shrimp. Do not overcook! As soon as the shrimp look opaque and pink, they are cooked.

Serve

Remove the pan from the oven. Sprinkle with the feta and parsley and squeeze the remaining 1 to 2 tablespoons lemon juice over the top. Season with a pinch of additional salt and black pepper to taste. Serve warm with rice or baguette slices.

This easy, healthy one-pan Mediterranean Shrimp features shrimp baked in tomato garlic sauce with artichokes and feta. Serve over rice, pasta or on its own!

Mediterranean Shrimp

black pepper (divided)

extra virgin olive oil

garlic (minced (about 2 teaspoons))

tomatoes

red pepper flakes

honey

red wine vinegar

artichoke hearts

Kalamata olives

lemon juice (from about ½ medium lemon)

For serving: rice (whole wheat couscous, crusty bread, pasta (optional))

Place a rack in the center of your oven and preheat the oven to 400 degrees F. Pat the shrimp dry, place in a mixing bowl, and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper. Toss to coat, then set aside.

In a large, ovenproof skillet over medium heat, heat the olive oil. Add onion and sprinkle with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Cook, stirring occasionally, until softened, about 5 minutes. Reduce the heat as needed so that the onion softens but does not brown. Add the garlic and cook just until fragrant, about 30 seconds.

Add the tomatoes, oregano, and red pepper flakes. Reduce the heat to medium-low and let gently simmer for 10 minutes. Stir in the red wine vinegar and honey. Remove from the heat.

Scatter the artichokes and olives over the top, then arrange the shrimp on top in a single layer. Sprinkle with the feta.

Bake for 10 to 12 minutes, until the tomatoes are bubbling, cheese has browned slightly, and the shrimp are cooked through. Squeeze the lemon juice over the top and sprinkle with parsley. Enjoy hot.

A quick and easy garlic shrimp pasta recipe with lemon, fresh or frozen vegetables, and white wine. Delicious, budget-friendly, and healthy!

Garlic Shrimp Pasta

whole-wheat linguine

shallot

garlic (minced)

1/2-1 teaspoon crushed red pepper

mixed vegetables

dry white wine (such as Sauvignon Blanc (or substitute low-sodium chicken broth))

Parmesan cheese (plus additional as desired)

parsley (plus additional as desired)

Bring a large pot of salted water to a boil and cook the pasta until al dente, according to package directions. Reserve 1/4 cup pasta water, drain remaining water, and then toss with a bit of olive oil to prevent sticking. Set aside.

Meanwhile, rinse the shrimp and pat dry. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shallot and cook until fragrant, about 2 minutes. Add the garlic and cook 1 additional minute. Add the shrimp, and then sprinkle with half the amount of red pepper (1/4 or 1/2 teaspoon depending upon your desired spice level), 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Sauté, stirring to coat with garlic, just until cooked through (both sides will be pink and opaque), about 3 to 4 minutes. Remove to a plate and set aside.

Heat the remaining 1 tablespoon olive oil over medium high. Add the vegetables and the remaining 1/4 or 1/2 teaspoon red pepper, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook until the vegetables are hot and lightly sautéed, 4 to 5 minutes. Add the white wine and return the shrimp to the skillet. Cook for 2 minutes, allowing the wine to reduce. Stir in the lemon zest and juice and remove from heat.

Add the pasta to the skillet and toss. If the pasta is too dry, add a bit of the reserved pasta water. Serve warm, topped with Parmesan and parsley.

https://content.jwplatform.com/videos/p1DJfYKu.mp4

Simple Air Fryer Shrimp will have dinner on the table in a flash! This easy recipe is endlessly customizable, and can be used in some many different dishes, or all on its own as a main course!

Air Fryer Shrimp

garlic powder

pepper

cheese,

Make sure the shrimp are dry and place...

Make sure the shrimp are dry and place them into a bowl.

Drizzle on the olive oil and toss to...

Drizzle on the olive oil and toss to coat.

Sprinkle on the garlic powder, salt, and pepper....

Sprinkle on the garlic powder, salt, and pepper. Toss in the parmesan cheese and parsley.

Place the shrimp into the air fryer basket,...

Place the shrimp into the air fryer basket, and place into the air fryer. Run at 390-400°.

Run the air fryer for 12 minutes, giving...

Run the air fryer for 12 minutes, giving the basket a shake halfway through (if necessary).

Serve hot, over a bed of pasta, or...

Serve hot, over a bed of pasta, or on top of a Caesar salad!

Spicy Shrimp Pasta. A fast, flavorful, healthy shrimp recipe! With garlic, fresh veggies, whole wheat noodles and an easy tomato sauce. Quick and delicious!

Spicy Shrimp Pasta

DeLallo Whole Wheat Spaghetti (or linguine

broccoli

yellow bell pepper

red bell pepper

shallot (minced)

25-ounce jar DeLallo Pomodoro Fresco Spicy Arrabbiata Sauce

Parmesan (optional)

Bring a large pot of salted water to a boil. Cook the noodles to al dente according to package instructions.

Meanwhile, heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat (a big wok works too). Once the oil is hot, add the broccoli, red and yellow bell peppers, and salt. Let cook for 2 minutes, then add the shallot. Continue cooking until the vegetables are crisp-tender and the shallot is beginning to brown, about 3 additional minutes. Add the garlic and cook just until fragrant, about 30 seconds.

Stir in the pasta sauce. Bring the sauce to a gentle boil. Reduce the heat so that the sauce simmers gently. Stir in the shrimp and let simmer until the shrimp are cooked through—they will go from gray/blue to pink and opaque—about 5 minutes.

Drain the pasta and immediately add it to the sauce. Toss to coat the noodles in the sauce and evenly distribute the shrimp and vegetables (a pair of tongs is very handy for this). Sprinkle with parsley and Parmesan. Enjoy immediately.

A one-skillet meal of seasoned sauteed shrimp prepared in a sauce with coconut milk, diced tomatoes, ginger, garlic, and basil.

THAI-INSPIRED CREAMY COCONUT SHRIMP

olive oil, (divided)

Salt and black pepper, (to taste)

smoked paprika

yellow onion, (finely diced)

garlic, (minced)

basil leaves, (finely chopped)

ginger

(14-oz can) diced tomatoes, (well drained)

unsweetened coconut milk, ((shake can before opening))

Lime juice, (to serve)

Chopped fresh cilantro, (for garnish)

Chopped fresh basil, (for garnish, optional)

Heat 1 tablespoon olive oil in a large skillet set over medium-high heat.

Season shrimp with salt, pepper, and paprika.

Add shrimp to the hot oil and cook for 1 to 2 minutes per side, or until pink and cooked through.

Remove shrimp from skillet and set aside.

Wipe down the skillet, set it over medium-high heat and add remaining olive oil.

To the heated oil add the onions and cook for 3 minutes, or until softened.

Stir in garlic, basil, and ginger; cook for 20 seconds, or until fragrant.

Add diced tomatoes and cook for 3 minutes, or until just softened.

Stir in the coconut milk and bring to a simmer; continue to simmer for 5 minutes.

Add shrimp to the coconut milk and cook for 1 more minute, or until heated through.

Remove from heat.

Squeeze lime juice over the shrimp.

Garnish with cilantro and basil.

Serve.

Crispy air fryer shrimp with a light, crispy breading, tasty seasoning, and juicy shrimp. Fast, healthy, and everyone loves them!

breadcrumbs

Parmesan cheese

Nonstick cooking spray

Pat the shrimp dry and place in a large bowl. Top with the oil, lemon zest and juice, garlic powder, parsley, oregano, salt, and pepper. Toss to combine evenly, then cover and set aside at room temperature for 15 minutes or refrigerate for 1 hour (if you leave the shrimp for longer, the citrus juice will start to break them down).

Stir the breadcrumbs and Parmesan together in a shallow baking dish (a pie plate works well). In a separate dish, beat the egg. Keep a baking sheet handy and line with parchment paper for easy cleanup.

Remove the shrimp from marinade and shake off any excess. Dip in the beaten egg, shake off excess, then dip in the breadcrumb mixture to coat both sides. Place on the prepared baking sheet.

Coat

Preheat the air fryer to 390 degrees F. Coat the basket with non-stick spray, then place the shrimp in the basket in a single layer, ensuring that they do not overlap (you’ll likely need to cook the shrimp in batches). Coat the top of the shrimp with nonstick spray, then slide the basket into place.

Air fry the shrimp for 2 minutes, remove the basket, then with tongs, carefully flip the shrimp. Return to the air fryer and continue cooking until the shrimp look light golden brown and are opaque and cooked through, about 2 minutes more (shrimp cook fast!). Repeat with remaining shrimp (if you like, you can keep the first batch warm in a 200 degree F oven while you finish the rest). Enjoy hot, sprinkled with parsley, chives, and a squeeze of fresh lemon juice as desired.

https://www.youtube.com/watch?v=N9JjOyao2sE

Crispy air fryer shrimp with a light, crispy breading, tasty seasoning, and juicy shrimp. A fast, healthy recipe! ⬇️⬇️⬇️⬇️ CLICK FOR RECIPE  ⬇️⬇️⬇️⬇️

✅AIR FRYER SHRIMP INGREDIENTS: 
➤1 lb jumbo (21 to 25-count) shrimp, peeled and deveined (tails on or off)
➤1 tbsp extra virgin olive oil
➤1 small lemon, zest and juice, plus additional for serving
➤1 tsp garlic powder
➤1 tsp dried parsley
➤1/2 tsp dried oregano
➤1/4 tsp kosher salt
➤1/4 tsp black pepper
➤1/4 c Italian seasoned whole wheat breadcrumbs
➤3 tbsp grated Parmesan cheese
➤Nonstick cooking spray
➤Chopped fresh parsley or chives, optional for serving

✅DIRECTIONS:
1. Pat the shrimp dry and place in a large bowl. Top with the oil, lemon zest and juice, garlic powder, parsley, oregano, salt, and pepper. Toss to combine evenly, then cover and set aside at room temperature for 15 minutes or refrigerate for 1 hour (if you leave the shrimp for longer, the citrus juice will start to break them down).
2. Stir the breadcrumbs and Parmesan together in a shallow baking dish (a pie plate works well). In a separate dish, beat the egg. Keep a baking sheet handy and line with parchment paper for easy clean up.
3. Remove the shrimp from marinade and shake off any excess. Dip in the beaten egg, shake of excess, then dip breadcrumb mixture to coat both sides. Place on the prepared baking sheet.
4. Preheat the air fryer to 390 degrees F. Coat the basket with non-stick spray, then place the shrimp in the basket in a single layer, ensuring that they do not overlap (you’ll likely need to cook the shrimp in batches). Coat the top of the shrimp with nonstick spray, then slide the basket into place.
5. Air fry the shrimp for 2 minutes, remove the basket, then with tongs, carefully flip the shrimp. Return to the air fryer and continue cooking until the shrimp look light golden brown and are opaque and cooked through, about 2 minutes more (shrimp cook fast!). Repeat with remaining shrimp (if you like, you can keep the first batch warm in a 200 degree F oven while you finish the rest). Enjoy hot, sprinkled with parsley, chives, and a squeeze of fresh lemon juice as desired.

✨Thanks for watching! Don't forget to push "LIKE," leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.✨

🖨 PRINT/VIEW FULL RECIPE WITH DIRECTIONS HERE: https://www.wellplated.com/air-fryer-shrimp/
➤RELATED RECIPES:
➤Air Fryer Chicken Breast: https://youtu.be/0-Y7eslS5bg
➤Air Fryer Pork Chops: https://youtu.be/If43Rfsq6iw
➤Air Fryer Chicken Wings: https://youtu.be/NbtlJr526K8

⏱️TIMESTAMPS⏱️
0:00 Intro
0:18 Dry and season shrimp
3:04 Coat shrimp with breadcrumbs
5:06 Instructions for air fryer and oven cooking
5:48 Taste test

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AIR FRYER Shrimp v. OVEN Shrimp | Which is the CRISPY Winner?

This recipe for Easy Lemon Garlic Butter Shrimp is a family favorite and a great way to shake up those weekday meals for the better!

Easy Lemon Garlic Butter Shrimp

butter

garlic

Italian herb blend

Rinse shrimp and pat dry with a paper towel. In a large skillet melt 4 tablespoons of butter over medium heat. Add garlic and dried herbs and stir for 1 minute or until garlic is golden.

Add shrimp and cook 4-6 minutes, stirring periodically, until pink and hot throughout. Stir in parsley or cilantro, and lemon juice to taste (one tablespoons is a good place to start). Serve immediately.&nbsp;

Savory, skillet sautéed shrimp are tossed with a tangy sauce of garlic, lime juice, and cilantro leaves- making for a delicious seafood appetizer with just the right amount of zing.

Copy Cat Costco Cilantro Lime Shrimp

tbsp extra virgin olive oil

garlic,

lb medium sized shrimp

lime juice

cilantro leaves, washed and chopped

tsp salt

tsp black pepper

Heat the olive oil in a large skillet over medium high heat. Stir in the garlic, sautéing it for about 30 seconds. Add the shrimp, stirring to coat, and cook 2-3 minutes per side- or until the shrimp's cooked through.

Top 11 healthy shrimp recipe recipes from across the web

The most viewed healthy shrimp recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Shrimp Salad

Garlic Shrimp with Quinoa

Sheet Pan Mediterranean Shrimp

Mediterranean Shrimp

Garlic Shrimp Pasta

Air Fryer Shrimp

Spicy Shrimp Pasta

THAI-INSPIRED CREAMY COCONUT SHRIMP

Air Fryer Shrimp

Easy Lemon Garlic Butter Shrimp

Copy Cat Costco Cilantro Lime Shrim...

Top 11 healthy shrimp recipe recipes from across the web

The most viewed healthy shrimp recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shrimp Salad

Garlic Shrimp with Quinoa

Sheet Pan Mediterranean Shrimp

Mediterranean Shrimp

Garlic Shrimp Pasta

Air Fryer Shrimp

Spicy Shrimp Pasta

THAI-INSPIRED CREAMY COCONUT SHRIMP

Air Fryer Shrimp

Easy Lemon Garlic Butter Shrimp

Copy Cat Costco Cilantro Lime Shrim...

The most viewed healthy shrimp recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine