The Best 50+ High-Protein/Low-Carb/ Sugar Free Southern Shrimp Recipes

Shrimp cooks fast, hits big flavor, and makes weeknight Southern food feel easy. This Part II roundup brings you 50+ High-Protein/Low-Carb/ Sugar Free Southern Shrimp Recipes, built for real life and real appetites.

You’ll see fresh spins on classics like skillet shrimp, Cajun-style bowls, creamy(ish) sauces without the carbs, and crispy coatings that don’t need flour or sugar. When a recipe calls for something sweet, it’s handled with no added sugar or a simple swap like monk fruit or erythritol, plus pantry helpers like sugar-free ketchup or BBQ sauce, and no-sugar-added tomatoes.

Each recipe is written to be practical and clear: a full ingredient list with exact amounts (one item per line), step-by-step directions (one step per line), and macros when available (calories, protein, net carbs, fat). That way you can plan your plate and track it without guessing.

A quick shrimp note before you start: size matters for cook time, so look for counts like 16/20 or 21/25 and adjust by a minute or two. Thaw safely in the fridge overnight, or use a cold-water bath in a sealed bag, then pat dry for better sear and spice stick.

super-bowl-keto-shrimp-kitchen-party-prep-a24d5d5c - Keto Sugar Free

Zoodle, cauli-rice, and comfort-food swaps that still taste Southern

You don’t have to give up the dishes you grew up on to keep things high-protein, low-carb, and sugar-free. The trick is swapping the “base” (pasta, rice, potatoes) while keeping the flavor builders the same: butter, garlic, Cajun spice, lemon, herbs, and a good sear on the shrimp. These recipes use zoodles, cauliflower rice, palmini, and veggie mash so your plate still eats like comfort food, just lighter.

Southern comfort craving	Usual base	Low-carb swap	Keep these Southern flavor builders	Protein-first add-on	Quick cook tip
Shrimp and “grits”	Grits	Cauliflower grits (riced cauli simmered with butter and a splash of cream)	Butter, garlic, Cajun spice, lemon, scallions	Seared shrimp, extra on top	Cook cauli until thick, then finish with sharp cheddar.
Jambalaya-style bowl	White rice	Cauliflower rice	Trinity (onion, celery, bell pepper), smoked paprika, thyme, hot sauce	Chicken sausage, shrimp	Sauté cauli rice hot and fast so it doesn’t turn soggy.
Chicken Alfredo	Pasta	Zoodles, palmini	Garlic, butter, Parmesan, black pepper	Grilled chicken	Pat zoodles dry, then toss in sauce at the end.
Cajun shrimp “pasta”	Linguine	Palmini noodles, zoodles	Cajun seasoning, lemon, parsley, browned butter	Shrimp	Rinse palmini well, then warm it in the skillet sauce.
Smothered chicken with “rice”	Rice	Cauliflower rice	Pan drippings, onions, garlic, thyme	Chicken thighs	Brown chicken first, then simmer in gravy until tender.
Shepherd’s pie-style bake	Mashed potatoes	Cauli mash, veggie mash (cauli plus turnip)	Butter, garlic, herbs, black pepper	Ground turkey or beef	Roast cauli first for a thicker mash.
Red beans and “rice”	Rice	Cauliflower rice	Bay leaf, smoked paprika, Cajun spice	Turkey sausage, ham substitute (if used)	Keep beans thick, spoon over cauli rice right before serving.
Low-sugar BBQ bowl	Bun, fries	Slaw base, cauli-rice base	Vinegar, mustard, spice rub, pickles	Pulled chicken or pork	Use a no-sugar-added sauce, then boost with extra vinegar and pepper.

Zoodles and noodle swaps that hold onto the sauce

Lemon-Pepper Shrimp Scampi Pasta (zoodles)

1 lb shrimp, peeled and deveined
2 tbsp unsalted butter
1 tbsp olive oil
4 cloves garlic, minced
1 lemon, zest and juice
1 1/2 tsp lemon pepper seasoning
4 cups zucchini noodles
2 tbsp chopped parsley

Pat shrimp dry, season with lemon pepper.
Sauté shrimp in butter and oil, 2 to 3 minutes total, remove.
Cook garlic 30 seconds, add lemon juice and zest.
Toss in zoodles 1 minute, return shrimp, top with parsley.

Macros (estimate): 330 cal, 34g protein, 7g net carbs, 18g fat.
Meal prep tip: Store zoodles separate, reheat shrimp and sauce, then toss.

Shrimp and Roasted Red Pepper Alfredo (zoodles)

1 lb shrimp, peeled and deveined
1 tbsp olive oil
1/2 cup jarred roasted red peppers, drained
3/4 cup heavy cream
1/2 cup grated Parmesan
2 cloves garlic, minced
4 cups zucchini noodles
1/2 tsp smoked paprika
Salt and black pepper, to taste

Sear shrimp in oil, 2 minutes, set aside.
Blend peppers with cream until smooth, pour into skillet.
Add garlic, paprika, Parmesan, simmer 2 to 3 minutes.
Toss in zoodles 1 minute, return shrimp, season to taste.

Macros (estimate): 520 cal, 36g protein, 8g net carbs, 38g fat.
Meal prep tip: Sauce thickens cold, loosen with a splash of cream when reheating.

Grilled Shrimp Mafaldine Swap (palmini ribbons)

1 lb shrimp, peeled and deveined
1 tbsp olive oil
2 tsp Cajun seasoning (no sugar)
1 tbsp lemon juice
12 oz palmini noodles, rinsed and drained
2 tbsp unsalted butter
2 cloves garlic, minced
2 tbsp chopped parsley

Toss shrimp with oil, Cajun seasoning, and lemon juice.
Grill or pan-sear 2 to 3 minutes total, set aside.
Sauté garlic in butter 30 seconds, add palmini 2 minutes.
Toss with shrimp and parsley, taste for salt.

Macros (estimate): 360 cal, 38g protein, 6g net carbs, 20g fat.
Meal prep tip: Rinse palmini well, then warm it before saucing to tame the aroma.

Shrimp “Orzo” Bowl (cauliflower rice or palmini rice)

1 lb shrimp, peeled and deveined
1 tbsp olive oil
2 tsp Italian seasoning
2 cloves garlic, minced
3 cups cauliflower rice or 12 oz palmini rice, drained
1/2 cup cherry tomatoes, halved
2 tbsp grated Parmesan
1 tbsp lemon juice

Season shrimp with Italian seasoning and a pinch of salt.
Sear shrimp in oil 2 minutes, remove.
Sauté garlic 30 seconds, add rice and tomatoes, cook 3 minutes.
Return shrimp, add lemon juice and Parmesan, stir and serve.

Macros (estimate): 340 cal, 35g protein, 9g net carbs, 17g fat.
Meal prep tip: Pack Parmesan separately, add after reheating for better texture.

Grilled Shrimp and Pearl Couscous Swap (cauli-rice)

1 lb shrimp, peeled and deveined
1 tbsp olive oil
1 1/2 tsp paprika
1/2 tsp ground cumin
4 cups cauliflower rice
2 tbsp butter
1/4 cup chopped scallions
1 tbsp lemon juice

Toss shrimp with oil, paprika, cumin, and salt.
Grill or sear shrimp 2 to 3 minutes total, set aside.
Sauté cauliflower rice in butter 4 minutes, stir in scallions.
Add shrimp back, finish with lemon juice.

Macros (estimate): 300 cal, 33g protein, 7g net carbs, 15g fat.
Meal prep tip: Cauli-rice dries out in the fridge, add butter after reheating.

Cauli-rice classics that still feel like Sunday supper

Shrimp Perloo (cauli-rice version)

1 lb shrimp, peeled and deveined
1 tbsp bacon fat or olive oil
1/2 cup diced onion
1/2 cup diced bell pepper
2 cloves garlic, minced
1 1/2 cups no-salt-added diced tomatoes
4 cups cauliflower rice
1 tsp Old Bay
2 tbsp chopped parsley

Sauté onion and pepper in fat, 4 minutes.
Add garlic, tomatoes, and Old Bay, simmer 3 minutes.
Stir in cauliflower rice, cook 5 minutes until tender.
Add shrimp, cook 2 minutes, top with parsley.

Macros (estimate): 310 cal, 34g protein, 12g net carbs, 12g fat.
Meal prep tip: Keep shrimp slightly underdone, it finishes when reheated.

Chicken and Shrimp Jambalaya (cauli-rice)

8 oz chicken breast, diced
1 lb shrimp, peeled and deveined
1 tbsp olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced bell pepper
2 tbsp Cajun seasoning (no sugar)
1 1/2 cups no-sugar-added crushed tomatoes
5 cups cauliflower rice

Brown chicken in oil, 5 minutes, remove.
Sauté onion, celery, and pepper 4 minutes, add seasoning.
Stir in tomatoes and cauli-rice, cook 6 minutes.
Return chicken, add shrimp, cook 2 minutes until pink.

Macros (estimate): 380 cal, 52g protein, 14g net carbs, 12g fat.
Meal prep tip: Portion into single serves, it reheats best in a covered skillet.

Creole Tomato Shrimp over Cauli-Rice

1 lb shrimp, peeled and deveined
1 tbsp olive oil
1/2 cup diced onion
2 cloves garlic, minced
2 cups no-sugar-added diced tomatoes
1 tbsp tomato paste (no sugar added)
1 tsp Creole seasoning
4 cups cauliflower rice
1 tbsp chopped basil or parsley

Cook onion in oil 3 minutes, add garlic 30 seconds.
Add tomatoes, paste, and seasoning, simmer 6 minutes.
Stir in shrimp, cook 2 to 3 minutes.
Warm cauli-rice in a dry skillet, spoon shrimp over top, add herbs.

Macros (estimate): 290 cal, 34g protein, 13g net carbs, 10g fat.
Meal prep tip: Freeze the Creole sauce alone, add fresh shrimp on cook day.

Jerk Shrimp “Fried Rice” (cauli-rice)

1 lb shrimp, peeled and deveined
2 tsp jerk seasoning (no sugar)
1 tbsp avocado oil
4 cups cauliflower rice
1/2 cup diced bell pepper
1/4 cup sliced green onion
2 tbsp coconut aminos
1 egg, beaten (optional)
1 tbsp lime juice

Season shrimp with jerk seasoning, sear in oil 2 minutes, remove.
Stir-fry peppers 2 minutes, add cauli-rice 4 minutes.
Add coconut aminos, push aside, scramble egg if using.
Return shrimp, finish with lime and green onion.

Macros (estimate): 330 cal, 36g protein, 10g net carbs, 15g fat.
Meal prep tip: Keep lime juice separate, add right before eating for punch.

Baked and creamy comfort-food swaps (still low-carb)

Florida Shrimp Pie (almond flour crust)

1 1/2 cups almond flour
4 tbsp unsalted butter, melted
1 lb shrimp, cooked and chopped
3 eggs
1 cup heavy cream
1/2 cup diced celery
1/4 cup diced onion
1 tsp Old Bay
1/2 cup shredded cheddar

Heat oven to 350°F, mix almond flour and butter, press into pie plate.
Bake crust 10 minutes.
Whisk eggs, cream, Old Bay, celery, and onion, fold in shrimp and cheddar.
Pour into crust, bake 30 to 35 minutes until set.

Macros (estimate): 520 cal, 32g protein, 7g net carbs, 41g fat.
Meal prep tip: Chill overnight, slices clean, reheat in a skillet for crisp edges.

Shrimp and Cauliflower Mac and Cheese

1 lb shrimp, peeled and deveined
5 cups cauliflower florets
2 tbsp unsalted butter
2 cloves garlic, minced
3/4 cup heavy cream
1 1/2 cups shredded cheddar
1/4 cup grated Parmesan
1/2 tsp dry mustard
Salt and black pepper, to taste

Steam cauliflower until tender, drain well.
Sear shrimp in butter 2 minutes, remove, cook garlic 30 seconds.
Add cream, cheeses, mustard, stir until smooth.
Fold in cauliflower and shrimp, warm 2 minutes, season to taste.

Macros (estimate): 560 cal, 40g protein, 11g net carbs, 40g fat.
Meal prep tip: Reheat low and slow, add a splash of cream to keep it silky.

Shrimp and Spinach Cream Skillet (parmesan, garlic)

1 lb shrimp, peeled and deveined
1 tbsp olive oil
3 cloves garlic, minced
3 cups baby spinach
3/4 cup heavy cream
1/2 cup grated Parmesan
1/2 tsp red pepper flakes (optional)
Salt and black pepper, to taste

Sear shrimp in oil 2 minutes, remove.
Cook garlic 30 seconds, add spinach, wilt 1 minute.
Pour in cream, simmer 2 minutes, stir in Parmesan.
Return shrimp, heat 1 minute, season and serve.

Macros (estimate): 520 cal, 37g protein, 5g net carbs, 39g fat.
Meal prep tip: Pack over cauli-rice, the sauce soaks in and reheats well.

Blackened Shrimp over Cauliflower Mash

1 lb shrimp, peeled and deveined
2 tbsp blackening seasoning (no sugar)
1 tbsp avocado oil
5 cups cauliflower florets
2 tbsp butter
2 tbsp cream cheese
1/4 cup heavy cream
Salt, to taste

Boil cauliflower until soft, drain and mash with butter, cream cheese, and cream.
Pat shrimp dry, coat with seasoning.
Sear shrimp in oil 2 minutes total until blackened.
Serve shrimp over mash, add salt as needed.

Macros (estimate): 430 cal, 38g protein, 9g net carbs, 27g fat.
Meal prep tip: Mash thickens in the fridge, loosen with warm cream when reheating.

Skillet veggie dinners with real Southern attitude

Shrimp and Collard Green Sauté

1 lb shrimp, peeled and deveined
1 tbsp olive oil
1 tbsp bacon fat (optional)
4 cups chopped collard greens
2 cloves garlic, minced
1/2 cup chicken broth
1 tbsp apple cider vinegar
1/2 tsp crushed red pepper (optional)

Sauté collards in oil (and bacon fat) 2 minutes.
Add garlic, broth, and red pepper, cover 6 minutes.
Stir in shrimp, cook 2 to 3 minutes.
Finish with vinegar, taste for salt.

Macros (estimate): 260 cal, 33g protein, 7g net carbs, 10g fat.
Meal prep tip: Collards get better overnight, store with the pot liquor for moisture.

Shrimp and Okra Stir-Fry

1 lb shrimp, peeled and deveined
2 cups sliced okra (fresh or frozen)
1 tbsp avocado oil
1/2 cup diced onion
1 tsp Cajun seasoning (no sugar)
1 tbsp lemon juice
Salt and black pepper, to taste

Sear okra in hot oil 4 minutes to reduce slime.
Add onion and Cajun seasoning, cook 2 minutes.
Add shrimp, cook 2 minutes until pink.
Finish with lemon juice, season to taste.

Macros (estimate): 250 cal, 32g protein, 9g net carbs, 9g fat.
Meal prep tip: Reheat in a hot skillet, not the microwave, to keep okra crisp.

Shrimp and Cabbage Skillet (garlic, butter, hot sauce)

1 lb shrimp, peeled and deveined
4 cups shredded green cabbage
2 tbsp butter
1 tbsp olive oil
4 cloves garlic, minced
1 tbsp hot sauce (sugar-free)
1 tbsp apple cider vinegar
Salt and black pepper, to taste

Sauté cabbage in butter and oil 6 minutes until tender.
Add garlic 30 seconds.
Add shrimp, cook 2 minutes.
Stir in hot sauce and vinegar, season to taste.

Macros (estimate): 360 cal, 35g protein, 10g net carbs, 20g fat.
Meal prep tip: Cabbage holds up for 4 days, great for lunch bowls.

Tomato-Basil Shrimp Skillet (no-sugar tomatoes)

1 lb shrimp, peeled and deveined
1 tbsp olive oil
3 cloves garlic, minced
1 1/2 cups no-sugar-added crushed tomatoes
1/2 tsp red pepper flakes (optional)
1/4 cup chopped fresh basil
2 tbsp grated Parmesan (optional)

Sear shrimp in oil 2 minutes, remove.
Cook garlic 30 seconds, add tomatoes and red pepper, simmer 6 minutes.
Return shrimp, cook 1 minute.
Stir in basil, top with Parmesan if using.

Macros (estimate): 260 cal, 34g protein, 9g net carbs, 9g fat.
Meal prep tip: Make extra sauce, freeze it flat in bags for quick shrimp nights.

Shrimp Piccata (capers, lemon, butter)

1 lb shrimp, peeled and deveined
2 tbsp butter
1 tbsp olive oil
3 cloves garlic, minced
1/2 cup chicken broth
2 tbsp capers, drained
2 tbsp lemon juice
2 tbsp chopped parsley

Sear shrimp in butter and oil 2 minutes, remove.
Sauté garlic 30 seconds, add broth, capers, and lemon juice.
Simmer 2 minutes to reduce slightly.
Return shrimp, toss with parsley and serve.

Macros (estimate): 320 cal, 34g protein, 3g net carbs, 19g fat.
Meal prep tip: Keep capers and lemon separate, add after reheating for pop.

Creole Mustard Shrimp with Green Beans

1 lb shrimp, peeled and deveined
3 cups green beans, trimmed
1 tbsp olive oil
2 tbsp Creole mustard
1 tbsp apple cider vinegar
2 cloves garlic, minced
1/4 cup chicken broth
Salt and black pepper, to taste

Sauté green beans in oil 5 minutes.
Add garlic 30 seconds, pour in broth, cover 3 minutes.
Stir in shrimp, cook 2 minutes.
Off heat, stir in mustard and vinegar, season to taste.

Macros (estimate): 280 cal, 35g protein, 10g net carbs, 10g fat.
Meal prep tip: Sauce can break if boiled, reheat gently and stir well.

Soups and light plates that still eat like comfort

Mustard Greens and Shrimp Soup

1 lb shrimp, peeled and deveined
1 tbsp olive oil
1/2 cup diced onion
2 cloves garlic, minced
6 cups chopped mustard greens
4 cups chicken broth
1 tsp smoked paprika
1 tbsp apple cider vinegar

Sauté onion in oil 3 minutes, add garlic 30 seconds.
Add greens, broth, and paprika, simmer 12 minutes.
Add shrimp, cook 2 minutes.
Finish with vinegar, taste for salt.

Macros (estimate): 220 cal, 32g protein, 7g net carbs, 7g fat.
Meal prep tip: Soup tastes better day two, keep shrimp separate if freezing.

Spicy Tomato Shrimp Soup (cream swirl)

1 lb shrimp, peeled and deveined
1 tbsp olive oil
2 cloves garlic, minced
2 cups no-sugar-added crushed tomatoes
3 cups chicken broth
1 tsp Cajun seasoning (no sugar)
1/4 cup heavy cream
1 tbsp chopped parsley

Sauté garlic in oil 30 seconds.
Add tomatoes, broth, and Cajun seasoning, simmer 10 minutes.
Add shrimp, cook 2 minutes.
Ladle into bowls, swirl in cream, top with parsley.

Macros (estimate): 260 cal, 33g protein, 10g net carbs, 10g fat.
Meal prep tip: Add cream after reheating so it stays smooth.

Lemon-Dill Shrimp with Cucumber Salad

1 lb shrimp, peeled and deveined
1 tbsp olive oil
1 lemon, juice and zest
1 tbsp chopped fresh dill
1 cucumber, sliced
2 tbsp sour cream
1 tbsp apple cider vinegar
Salt and black pepper, to taste

Sauté shrimp in oil 2 minutes, add lemon zest and juice, remove.
Stir dill into warm shrimp.
Toss cucumber with sour cream, vinegar, salt, and pepper.
Serve shrimp over salad or alongside.

Macros (estimate): 300 cal, 35g protein, 7g net carbs, 15g fat.
Meal prep tip: Keep cucumbers and dressing separate until serving for crunch.

Garlic-Lime Shrimp with Charred Asparagus

1 lb shrimp, peeled and deveined
1 lb asparagus, trimmed
1 tbsp avocado oil
3 cloves garlic, minced
1 lime, juice and zest
1/2 tsp chili powder
Salt and black pepper, to taste

Char asparagus in a hot skillet with half the oil, 5 minutes, remove.
Add remaining oil, sear shrimp 2 minutes.
Add garlic 30 seconds, then lime juice, zest, and chili powder.
Return asparagus, toss and serve.

Macros (estimate): 280 cal, 35g protein, 8g net carbs, 10g fat.
Meal prep tip: Great cold on salads, pack lime wedges to brighten leftovers.

Sheet pan and stir-fry staples for busy nights

Shrimp and Brussels Sprouts Sheet Pan (bacon optional)

1 lb shrimp, peeled and deveined
4 cups Brussels sprouts, halved
2 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
2 slices bacon, chopped (optional)
Salt and black pepper, to taste

Heat oven to 425°F, toss sprouts with oil and seasonings (and bacon).
Roast 15 minutes.
Add shrimp to pan, toss, roast 6 to 8 minutes.
Season to taste and serve.

Macros (estimate): 340 cal, 34g protein, 12g net carbs, 16g fat (without bacon).
Meal prep tip: Roast extra sprouts, they reheat well in an air fryer.

Shrimp and Broccoli Stir-Fry (ginger, garlic, soy sauce)

1 lb shrimp, peeled and deveined
4 cups broccoli florets
1 tbsp avocado oil
1 tbsp fresh ginger, minced
3 cloves garlic, minced
3 tbsp soy sauce or coconut aminos
1 tsp sesame oil (optional)

Stir-fry broccoli in oil 4 minutes.
Add ginger and garlic 30 seconds.
Add shrimp and soy sauce, cook 2 minutes.
Finish with sesame oil if using.

Macros (estimate): 290 cal, 36g protein, 10g net carbs, 9g fat.
Meal prep tip: Sauce can pool, reheat uncovered to evaporate and re-coat.

Shrimp Fajita Skillet (peppers, onions optional)

1 lb shrimp, peeled and deveined
2 tbsp olive oil
1 tbsp fajita seasoning (no sugar)
1 bell pepper, sliced (optional)
1/2 onion, sliced (optional)
1 tbsp lime juice
2 tbsp chopped cilantro

Sauté peppers and onion in oil 6 minutes (skip if keeping carbs lower).
Add shrimp and seasoning, cook 2 minutes.
Add lime juice, toss 10 seconds.
Top with cilantro, serve in lettuce cups or over cauli-rice.

Macros (estimate): 300 cal, 34g protein, 6g net carbs, 16g fat (without tortillas).
Meal prep tip: Pack with shredded lettuce, assemble right before eating.

Stuffed, scooped, and snackable comfort (great for leftovers)

Cajun Shrimp Stuffed Zucchini Boats

4 medium zucchini, halved
1 lb shrimp, chopped
1 tbsp olive oil
2 tsp Cajun seasoning (no sugar)
1/2 cup shredded mozzarella
2 tbsp cream cheese
2 cloves garlic, minced

Heat oven to 400°F, scoop zucchini centers, brush with oil, bake 10 minutes.
Sauté shrimp with garlic and Cajun seasoning 2 minutes.
Stir in cream cheese, then mozzarella.
Fill boats, bake 8 minutes until bubbly.

Macros (estimate): 360 cal, 36g protein, 9g net carbs, 20g fat.
Meal prep tip: Reheat in the oven or air fryer to keep boats from getting soggy.

Cajun Shrimp Stuffed Poblanos

4 poblano peppers, halved and seeded
1 lb shrimp, chopped
1 tbsp olive oil
2 tsp Cajun seasoning (no sugar)
1/2 cup shredded cheddar
1/4 cup diced green onion
2 tbsp sour cream

Heat oven to 425°F, roast poblanos cut-side down 10 minutes.
Sauté shrimp in oil with Cajun seasoning 2 minutes.
Stir in sour cream, green onion, and cheddar.
Fill peppers, bake 8 minutes until melted.

Macros (estimate): 370 cal, 36g protein, 8g net carbs, 22g fat.
Meal prep tip: Wrap individually, they make an easy grab-and-go lunch.

Cajun Shrimp Stuffed Mushrooms (dinner-size)

12 large mushrooms, stems removed
1 lb shrimp, finely chopped
2 tbsp butter
2 cloves garlic, minced
2 tsp Cajun seasoning (no sugar)
1/2 cup grated Parmesan
1/4 cup mayonnaise (sugar-free)

Heat oven to 400°F, bake mushroom caps 8 minutes, drain liquid.
Cook shrimp in butter with garlic and Cajun seasoning 2 minutes.
Stir in mayo and Parmesan to make a thick filling.
Stuff caps, bake 10 minutes until golden.

Macros (estimate): 410 cal, 38g protein, 6g net carbs, 26g fat.
Meal prep tip: Stuff ahead, bake when ready, they hold well for 24 hours chilled.

Shrimp and Bacon Green Bean Bundles

1 lb shrimp, peeled and deveined
12 oz green beans, trimmed
6 slices bacon, halved
1 tbsp olive oil
1 tsp garlic powder
Black pepper, to taste

Blanch green beans 2 minutes, drain.
Bundle beans with 3 to 4 shrimp, wrap with bacon.
Brush with oil, season with garlic powder and pepper.
Bake at 425°F for 18 to 22 minutes until bacon crisps.

Macros (estimate): 380 cal, 34g protein, 7g net carbs, 24g fat.
Meal prep tip: Reheat on a rack so bacon stays crisp.

Shrimp and Egg Scramble (breakfast-for-dinner)

1 lb shrimp, peeled and deveined
6 eggs
2 tbsp butter
2 tbsp heavy cream
2 tbsp chopped chives
Salt and black pepper, to taste

Sear shrimp in butter 2 minutes, remove.
Whisk eggs with cream, salt, and pepper.
Lower heat, scramble eggs softly 2 to 3 minutes.
Fold shrimp back in, top with chives.

Macros (estimate): 430 cal, 46g protein, 2g net carbs, 27g fat.
Meal prep tip: Best fresh, but leftovers make a solid protein wrap in lettuce.

Shrimp and Pimento Cheese Lettuce Boats

1 lb shrimp, cooked and chopped
1/2 cup shredded cheddar
2 tbsp mayonnaise (sugar-free)
2 tbsp diced pimentos, drained
1/2 tsp garlic powder
8 romaine leaves
Hot sauce, to taste

Mix cheddar, mayo, pimentos, and garlic powder.
Fold in chopped shrimp.
Spoon into romaine leaves.
Add hot sauce and serve cold.

Macros (estimate): 320 cal, 33g protein, 3g net carbs, 19g fat.
Meal prep tip: Keep filling and lettuce separate, assemble at lunch to stay crisp.

Creole Shrimp Stuffed Avocados

1 lb shrimp, cooked and chopped
2 ripe avocados, halved and pitted
2 tbsp mayonnaise (sugar-free)
1 tbsp Creole mustard
1 tbsp lemon juice
2 tbsp diced celery
1 tbsp chopped parsley

Mix mayo, Creole mustard, and lemon juice.
Stir in shrimp, celery, and parsley.
Taste for salt and pepper.
Mound into avocado halves and serve.

Macros (estimate): 450 cal, 33g protein, 8g net carbs, 32g fat.
Meal prep tip: Brush avocado with extra lemon, wrap tight to slow browning.

Shrimp and Roasted Okra Bowls (pepper vinegar drizzle)

1 lb shrimp, peeled and deveined
3 cups okra, sliced
2 tbsp olive oil
1 tsp Cajun seasoning (no sugar)
2 tbsp pepper vinegar (or hot sauce plus vinegar)
4 cups cauliflower rice
Salt, to taste

Roast okra at 425°F with 1 tbsp oil, 15 minutes.
Sear shrimp in remaining oil with Cajun seasoning 2 minutes.
Warm cauliflower rice in a skillet 4 minutes, salt to taste.
Build bowls, top with okra, shrimp, and pepper vinegar drizzle.

Macros (estimate): 310 cal, 35g protein, 11g net carbs, 12g fat.
Meal prep tip: Keep drizzle in a mini container, add after reheating for bite.

couple-preparing-keto-shrimp-superbowl-feast-aa571b10 - Keto Sugar Free

Grilling and skewers, smoky, spicy, and perfect for weeknights

When you want big Southern flavor without a sink full of pans, the grill is your best friend. Shrimp cooks in minutes, stays high-protein and low-carb, and takes on smoke like it was made for it. This section is built for real weeknights: quick marinades, fast skewers, and bold spice blends that don’t need sugar to taste right.

A quick rule that saves dinner: pat shrimp dry first, then oil and season. Wet shrimp steams and slips off skewers. Dry shrimp sears and holds onto spice.

Weeknight grilling goal	What to do	Why it works	Time
Big Southern flavor, fewer dishes	Cook shrimp on the grill, not the stove	Less cleanup, strong smoke flavor	5 to 8 min total
Keep it high-protein, low-carb	Use spice blends and acids (cajun-style spices, hot sauce, lemon, vinegar)	Big taste without added sugar	10 to 20 min marinate
Get better sear and color	Pat shrimp dry first, then oil and season	Dry shrimp sears, wet shrimp steams	2 min prep
Stop shrimp from slipping	Use flat metal skewers, or soak wood skewers 20 minutes	Better grip, fewer lost shrimp	0 to 20 min
Cook fast without rubbery texture	Grill over medium-high heat, flip once	Shrimp cooks quick, stays tender	2 to 3 min per side
Make spice stick	Oil shrimp lightly before seasoning	Oil helps spices cling and browns well	1 min
Build smoky, spicy heat	Add smoked paprika, cayenne, black pepper, garlic powder, onion powder	Bold heat and smoke without sugar	1 min mix
Avoid overcooking	Pull when shrimp turns opaque and curls into a loose C	Tight curl means it’s overdone	1 min check

Grill baskets and simple heat for fast weeknights

Grilled Shrimp and Summer Vegetables

Ingredients

1 lb large shrimp (16/20), peeled and deveined
2 tbsp olive oil
1 zucchini, sliced into half-moons
1 yellow squash, sliced into half-moons
1 bell pepper, cut into 1-inch pieces
1 small red onion, cut into wedges
1 1/2 tsp Cajun seasoning (no sugar)
1/2 tsp smoked paprika
1 tbsp lemon juice
Salt and black pepper, to taste

Directions

Heat grill to medium-high, clean grates, oil them lightly.
Toss vegetables with 1 tbsp olive oil, half the seasoning, and a pinch of salt.
Toss shrimp with remaining oil, seasoning, smoked paprika, and lemon juice.
Grill vegetables in a basket or on a grill mat for 8 to 10 minutes, turning once.
Grill shrimp 2 to 3 minutes total, flipping once, then combine and serve.

Macros (estimate): 320 cal, 35g protein, 12g net carbs, 14g fat.
Grilling note: Gas gives steady heat for vegetables. Charcoal adds extra smoke, which tastes great with paprika. For 21/25 shrimp, grill about 2 minutes total. Shrimp is done when it’s pink, curled into a loose “C,” and opaque.

Charcoal-Roasted Shrimp

Ingredients

1 lb jumbo shrimp (16/20), shell-on (best flavor)
1 tbsp avocado oil
1 1/2 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1/2 tsp cayenne (optional)
Lemon wedges, for serving

Directions

Light charcoal and let it burn down to a hot, ashy bed.
Toss shrimp with oil, salt, pepper, garlic powder, and cayenne.
Grill shrimp directly over hot coals for 1 to 2 minutes per side.
Rest 2 minutes, then squeeze lemon over top and serve.

Macros (estimate): 220 cal, 33g protein, 0g net carbs, 9g fat.
Grilling note: This one is best on charcoal because the shells pick up smoke fast. If using gas, crank it to high and preheat longer. Watch for flare-ups. Pull shrimp as soon as they turn opaque and the shells pink up.

Blackened Grilled Shrimp

Ingredients

1 lb large shrimp (21/25), peeled and deveined
2 tbsp melted butter or ghee
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp black pepper
1/4 to 1/2 tsp cayenne
1/2 tsp kosher salt

Directions

Preheat grill to high, then reduce to medium-high.
Pat shrimp very dry, then toss with melted butter.
Mix spices, coat shrimp well.
Grill 2 to 3 minutes total, flipping once, until charred at edges.

Macros (estimate): 290 cal, 34g protein, 2g net carbs, 16g fat.
Grilling note: Gas is easier for blackening control. Charcoal works too, just keep a “cool zone” so spices don’t burn. Smaller shrimp (31/40) need about 90 seconds total. Doneness cue: opaque center, firm bounce, not rubbery.

Cedar-Wrapped Black Pepper Shrimp

Ingredients

1 lb jumbo shrimp (16/20), peeled and deveined
1 cedar grilling plank, soaked 1 hour (or cedar wrap sheets)
1 1/2 tbsp olive oil
1 tbsp cracked black pepper
1 tsp kosher salt
1 tsp lemon zest
1 tbsp lemon juice
1 clove garlic, finely grated

Directions

Preheat grill to medium-high.
Toss shrimp with oil, pepper, salt, zest, lemon juice, and garlic.
Arrange shrimp on soaked cedar, fold or place plank on grates.
Close lid and grill 6 to 8 minutes, until shrimp turns opaque.

Macros (estimate): 230 cal, 33g protein, 1g net carbs, 10g fat.
Grilling note: Cedar is forgiving on gas or charcoal because it shields shrimp from direct flame. Keep the lid closed. Shrimp is done when it’s fully opaque and lightly firm. If juices bubble hard, you’re running too hot.

Skewers that taste like summer, with okra, tomatoes, and Lowcountry vibes

Tomato, Okra, and Shrimp Skewers

Ingredients

1 lb large shrimp (21/25), peeled and deveined
2 cups okra, sliced into thick coins
1 cup cherry tomatoes
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp black pepper
1 tbsp apple cider vinegar

Directions

Soak wooden skewers 20 minutes, or use metal skewers.
Toss shrimp, okra, and tomatoes with oil, paprika, garlic powder, salt, and pepper.
Thread skewers (okra, shrimp, tomato), keeping shrimp flat.
Grill over medium-high heat for 2 to 3 minutes total, turning once.
Sprinkle with vinegar right before serving.

Macros (estimate): 290 cal, 34g protein, 10g net carbs, 12g fat.
Grilling note: Gas keeps tomatoes from scorching fast. Charcoal gives okra a nice smoke edge. If shrimp is 16/20, plan closer to 3 to 4 minutes total. Pull when shrimp is opaque and okra edges char.

Grilled Okra, Tomato, and Shrimp Skewers

Ingredients

1 lb jumbo shrimp (16/20), peeled and deveined
2 cups whole okra (trim ends)
1 cup grape tomatoes
2 tbsp avocado oil
1 1/2 tsp Creole seasoning (no sugar)
1/2 tsp cumin
1 tbsp lemon juice

Directions

Preheat grill to medium-high and oil grates well.
Toss shrimp, okra, and tomatoes with oil, seasoning, and cumin.
Thread skewers, placing okra lengthwise so it doesn’t spin.
Grill 3 to 4 minutes total, turning once.
Finish with lemon juice off heat.

Macros (estimate): 300 cal, 35g protein, 9g net carbs, 14g fat.
Grilling note: Charcoal shines here because okra loves smoke. On gas, use a grill mat if tomatoes fall through. Doneness cue: shrimp is opaque with a slight spring, tomatoes blistered but not collapsing.

Lowcountry Boil Skewers

Ingredients

1 lb large shrimp (21/25), peeled and deveined
12 oz smoked sausage, cut into 1-inch chunks (sugar-free if possible)
1 lb baby potatoes, parboiled 10 minutes (optional, skip for lower carb)
2 tbsp melted butter
1 tbsp Old Bay
1 tsp garlic powder
1 tbsp lemon juice

Directions

If using potatoes, parboil, drain, and cool.
Preheat grill to medium-high.
Toss shrimp, sausage, and potatoes with butter, Old Bay, and garlic powder.
Thread skewers and grill 6 to 8 minutes, turning every 2 minutes.
Squeeze lemon over top and serve hot.

Macros (estimate, without potatoes): 410 cal, 36g protein, 3g net carbs, 27g fat.
Grilling note: Gas is easier for even sausage browning. Charcoal adds that “boil pot by the dock” feel. Shrimp cook time stays 2 to 3 minutes total, so keep shrimp grouped toward the ends, and pull skewers when shrimp turns opaque, even if sausage needs another minute (finish sausage alone if needed).

Grilled Shrimp and Sausage Skewers

Ingredients

1 lb jumbo shrimp (16/20), peeled and deveined
12 oz andouille sausage, sliced thick (check for added sugar)
1 tbsp olive oil
2 tsp Cajun seasoning (no sugar)
1 tbsp Dijon mustard
1 tbsp apple cider vinegar

Directions

Preheat grill to medium-high.
Stir oil, Cajun seasoning, Dijon, and vinegar in a bowl.
Toss shrimp and sausage in the mixture.
Thread skewers, alternating shrimp and sausage.
Grill 6 to 7 minutes, turning every 2 minutes, until sausage browns and shrimp is opaque.

Macros (estimate): 460 cal, 40g protein, 2g net carbs, 32g fat.
Grilling note: Charcoal gives sausage a deeper snap. On gas, keep heat medium-high to avoid flare-ups. Shrimp is done when it curls into a “C” and turns opaque, don’t wait for a tight “O.”

Marinades that bring the smoke and spice (no sugar needed)

Classic Marinated Grilled Shrimp

Ingredients

1 lb large shrimp (21/25), peeled and deveined
2 tbsp olive oil
1 tbsp lemon juice
2 cloves garlic, minced
1 tsp kosher salt
1/2 tsp black pepper
1 tsp dried oregano

Directions

Mix oil, lemon juice, garlic, salt, pepper, and oregano.
Toss shrimp and marinate 15 to 20 minutes (no longer than 30).
Grill over medium-high heat for 2 to 3 minutes total, flipping once.

Macros (estimate): 250 cal, 34g protein, 1g net carbs, 12g fat.
Grilling note: Gas or charcoal both work. Shrimp cooks fast, so keep a timer. Doneness cue: opaque center and light browning on the edges.

Old Bay Marinated Grilled Shrimp

Ingredients

1 lb jumbo shrimp (16/20), peeled and deveined
2 tbsp olive oil
1 tbsp lemon juice
1 1/2 tsp Old Bay
1/2 tsp garlic powder

Directions

Toss shrimp with oil, lemon juice, Old Bay, and garlic powder.
Rest 15 minutes in the fridge.
Grill 3 to 4 minutes total, flipping once.

Macros (estimate): 240 cal, 34g protein, 1g net carbs, 11g fat.
Grilling note: Charcoal pairs well with Old Bay’s celery spice. If using 31/40 shrimp, cut to about 2 minutes total. Pull as soon as the thickest shrimp turns opaque.

Lemon-Garlic Butter Grilled Shrimp

Ingredients

1 lb large shrimp (21/25), peeled and deveined
2 tbsp melted butter
1 tbsp olive oil
3 cloves garlic, minced
1 lemon, zest and juice
1/2 tsp kosher salt
1/2 tsp black pepper
2 tbsp chopped parsley

Directions

Mix butter, oil, garlic, lemon zest, lemon juice, salt, and pepper.
Toss shrimp, rest 10 minutes.
Grill 2 to 3 minutes total, flipping once.
Top with parsley and a pinch of extra zest if you like.

Macros (estimate): 310 cal, 34g protein, 2g net carbs, 19g fat.
Grilling note: Butter can flare on charcoal, so keep shrimp on medium-high, not ripping hot. On gas, you’ll have more control. Doneness cue: shrimp turns opaque and releases easily from grates.

Spicy Cajun Grilled Shrimp

Ingredients

1 lb jumbo shrimp (16/20), peeled and deveined
1 1/2 tbsp avocado oil
2 tsp Cajun seasoning (no sugar)
1/2 tsp cayenne (optional)
1 tsp smoked paprika
1 tbsp lime juice

Directions

Preheat grill to medium-high.
Toss shrimp with oil, seasoning, cayenne, paprika, and lime juice.
Grill 3 to 4 minutes total, turning once.

Macros (estimate): 260 cal, 34g protein, 1g net carbs, 12g fat.
Grilling note: Charcoal makes the paprika taste deeper. Gas keeps spices from scorching. For 21/25 shrimp, aim for 2 to 3 minutes total. Pull when shrimp is opaque and the surface looks dry, not wet.

Smoky Paprika Grilled Shrimp

Ingredients

1 lb large shrimp (21/25), peeled and deveined
2 tbsp olive oil
2 tsp smoked paprika
1/2 tsp cumin
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp lemon juice

Directions

Mix oil, smoked paprika, cumin, salt, pepper, and lemon juice.
Toss shrimp and rest 15 minutes.
Grill 2 to 3 minutes total, flipping once.

Macros (estimate): 260 cal, 34g protein, 2g net carbs, 12g fat.
Grilling note: Great on gas, but charcoal adds another layer of smoke. Smaller shrimp (31/40) cook in about 90 seconds to 2 minutes total. Doneness cue: firm but still juicy, not tight and bouncy.

Chipotle-Lime Marinade Shrimp

Ingredients

1 lb jumbo shrimp (16/20), peeled and deveined
2 tbsp olive oil
1 tbsp lime juice
1 tsp chipotle powder
1/2 tsp garlic powder
1/2 tsp kosher salt

Directions

Whisk oil, lime juice, chipotle powder, garlic powder, and salt.
Toss shrimp, marinate 15 minutes.
Grill 3 to 4 minutes total, flipping once.

Macros (estimate): 250 cal, 34g protein, 2g net carbs, 11g fat.
Grilling note: Chipotle can scorch, so use medium-high heat and clean grates. Charcoal is great, just don’t park shrimp over the hottest spot. Doneness cue: opaque, with a light char on the edges.

Tequila-Lime Shrimp

Ingredients

1 lb large shrimp (21/25), peeled and deveined
2 tbsp tequila
1 1/2 tbsp lime juice
2 tbsp olive oil
2 cloves garlic, minced
1/2 tsp kosher salt
1/2 tsp black pepper

Directions

Mix tequila, lime juice, oil, garlic, salt, and pepper.
Toss shrimp and marinate 15 to 20 minutes.
Grill 2 to 3 minutes total, flipping once.

Macros (estimate): 260 cal, 34g protein, 2g net carbs, 12g fat.
Grilling note: Alcohol marinades work fast, don’t push past 30 minutes. Gas or charcoal both work. Doneness cue: opaque, lightly browned, and fragrant, with no gray center.

Herb-Marinated Shrimp (rosemary, thyme, lemon)

Ingredients

1 lb jumbo shrimp (16/20), peeled and deveined
2 tbsp olive oil
1 tbsp lemon juice
1 tsp lemon zest
1 tsp chopped fresh rosemary (or 1/2 tsp dried)
1 tsp fresh thyme leaves (or 1/2 tsp dried)
1 clove garlic, minced
1/2 tsp kosher salt
1/2 tsp black pepper

Directions

Stir oil, lemon juice, zest, herbs, garlic, salt, and pepper.
Toss shrimp, rest 20 minutes.
Grill 3 to 4 minutes total, flipping once.

Macros (estimate): 250 cal, 34g protein, 2g net carbs, 11g fat.
Grilling note: Herbs burn less on gas. On charcoal, keep shrimp a little farther from the hottest coals. Doneness cue: opaque and lightly firm, with a clean herb aroma.

Buttermilk-Marinated Grilled Shrimp

Ingredients

1 lb large shrimp (21/25), peeled and deveined
1/2 cup buttermilk
1 tsp hot sauce (sugar-free)
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 tbsp avocado oil (for grates)

Directions

Mix buttermilk, hot sauce, salt, pepper, and garlic powder.
Add shrimp and marinate 20 to 30 minutes, then drain well.
Oil grill grates, then grill shrimp 2 to 3 minutes total, flipping once.

Macros (estimate): 230 cal, 34g protein, 3g net carbs, 7g fat.
Grilling note: Buttermilk helps seasoning cling but can stick, so oil grates well. Gas is easier here, charcoal can flare if drips hit coals. Doneness cue: opaque, with light browning, and easy release from the grill.

Smoky, Spicy, and Saucy: New Orleans BBQ Grilled Shrimp

Ingredients

1 lb jumbo shrimp (16/20), shell-on if you like
4 tbsp unsalted butter, melted
2 tbsp Worcestershire sauce (check for no added sugar)
1 tbsp hot sauce (sugar-free)
3 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp black pepper
1/2 tsp kosher salt
1 lemon, cut into wedges

Directions

Preheat grill to medium-high.
Mix butter, Worcestershire, hot sauce, garlic, paprika, pepper, and salt.
Toss shrimp in sauce.
Grill in a basket 4 to 6 minutes, tossing once, until opaque.
Serve with lemon wedges and extra sauce spooned over.

Macros (estimate): 420 cal, 35g protein, 2g net carbs, 30g fat.
Grilling note: A basket is the move, especially on charcoal. Gas gives steady heat without flare-ups from butter. Shrimp doneness cue: opaque and just firm. If shell-on, add about 1 minute.

Big-flavor platters and fun skewers (sweet-heat without the sugar)

Grilled Seafood Platter with Shrimp (butter-lemon finish)

Ingredients

1 lb jumbo shrimp (16/20), peeled and deveined
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 lemon, halved
3 tbsp unsalted butter, melted
2 tbsp chopped parsley
Optional add-ons: 1 lb fish fillets or 1 lb scallops (season same way)

Directions

Preheat grill to medium-high and oil grates.
Season shrimp with oil, salt, and pepper.
Grill shrimp 3 to 4 minutes total, flipping once.
Grill lemon halves cut-side down for 2 minutes.
Mix melted butter with parsley, squeeze grilled lemon into it, then spoon over shrimp.

Macros (estimate, shrimp only): 330 cal, 34g protein, 1g net carbs, 21g fat.
Grilling note: Gas works great for mixed seafood timing. Charcoal adds smoke, but keep delicate fish on a grill mat. Doneness cue: shrimp opaque, fish flakes, scallops firm with a golden crust.

Barbecued Shrimp and Peach Kabobs (sugar-free swap)

Ingredients

1 lb large shrimp (21/25), peeled and deveined
2 peaches, cut into thick wedges (use firm peaches)
2 tbsp sugar-free BBQ sauce
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp chili powder
Pinch of salt

Directions

Preheat grill to medium-high.
Stir BBQ sauce, olive oil, paprika, chili powder, and salt.
Toss shrimp in sauce. Brush peaches lightly with the same mix.
Thread skewers, alternating shrimp and peach wedges.
Grill 4 to 6 minutes total, turning once or twice, until shrimp is opaque and peaches are char-marked.

Macros (estimate): 320 cal, 34g protein, 13g net carbs, 12g fat.
Grilling note: Charcoal brings out peach flavor fast, so watch closely. Gas is easier for preventing flare-ups from sauce. Doneness cue: shrimp opaque and juicy, peaches softened but still holding shape.

Grilled Shrimp Shooters with Mango Sauce (no sugar added)

Ingredients

1 lb jumbo shrimp (16/20), peeled and deveined
1 tbsp olive oil
2 tsp Cajun seasoning (no sugar)
1 cup frozen mango chunks, thawed (no sugar added)
2 tbsp lime juice
1 tbsp chopped cilantro
1 tbsp water (as needed)
Salt, to taste

Directions

Blend mango, lime juice, cilantro, and a pinch of salt, add water to thin into a spoonable sauce.
Preheat grill to medium-high.
Toss shrimp with oil and Cajun seasoning.
Grill shrimp 3 to 4 minutes total, flipping once.
Spoon mango sauce into small cups and top each with grilled shrimp.

Macros (estimate, per 1/4 recipe): 170 cal, 17g protein, 9g net carbs, 7g fat.
Grilling note: Gas helps keep the Cajun spices from going bitter. Charcoal adds smoke that plays well with mango. Doneness cue: opaque shrimp with light char. If using smaller shrimp (31/40), reduce cook time to about 2 minutes total.

super-bowl-low-carb-shrimp-feast-couple-kitchen-c8aece2b - Keto Sugar Free

Southern sauces and glazes without the sugar crash

Southern shrimp doesn’t need a pile of brown sugar to taste right. The real flavor comes from butter, vinegar, chiles, citrus, smoke, and good spices, plus a little smart sweetness when you want that sticky glaze. In the recipes below, the sauces thicken by simmering and reducing, or with a tiny pinch of xanthan gum, so you get that clingy finish without cornstarch and without a sugar spike.

Sauce or glaze style	Main flavor builders	Smart sweetness (optional)	How it thickens (no cornstarch)	Why it avoids a sugar crash
Butter-vinegar pan sauce	Butter, cider vinegar, garlic, black pepper, Cajun spice	1 to 2 tsp honey or maple syrup	Simmer and reduce until glossy	Uses a small amount of sweetener, fat and acid keep it balanced
Lemon-chile glaze	Lemon juice, zest, hot sauce, crushed red pepper, butter	1 to 2 tsp cane sugar or honey	Reduce, then add a tiny pinch of xanthan gum if needed	Bright citrus and heat carry flavor, less sugar needed for stickiness
Smoky paprika glaze	Smoked paprika, chipotle, garlic, onion powder, vinegar	1 to 2 tsp molasses	Reduce to a syrupy finish	Smoke and spice add depth, so sweetness stays low
Mustard-pepper sauce	Dijon or Creole mustard, vinegar, black pepper, butter	1 tsp honey	Reduce gently, mustard helps bind	Mustard brings bite and body, sweetness stays in the background
Garlic-lime butter sauce	Butter, lime juice, garlic, cilantro, chiles	None, or 1 tsp agave	Simmer briefly, finish with butter to thicken	No added sugar needed, butter and lime make it taste rich and sharp
Hot honey-style glaze (light)	Hot sauce, vinegar, chile flakes, butter	1 tbsp honey (kept minimal)	Reduce, optional pinch of xanthan gum	Keeps the “sticky” feel with less honey than standard recipes

Sticky-sweet glazes that cling (without added sugar)

Honey-Garlic Butter Shrimp (sugar-free sweetener)

Ingredients

1 lb shrimp, peeled and deveined
3 tbsp unsalted butter
4 cloves garlic, minced
1/3 cup chicken broth
1 1/2 tbsp sugar-free honey substitute (monk fruit honey style)
1 tbsp soy sauce or coconut aminos
1 tbsp apple cider vinegar
1/4 tsp xanthan gum (optional, for extra cling)
Black pepper, to taste
1 tbsp sliced green onion (optional)

Directions

Pat shrimp dry, season with pepper.
Melt butter, cook garlic 30 seconds.
Add broth, sugar-free honey, soy sauce, and vinegar, simmer 2 to 3 minutes.
Add shrimp, cook 2 to 3 minutes, add xanthan gum if using, toss, top with green onion.

Sugar-free swap

Replace regular honey with a sugar-free honey substitute (monk fruit blend).

Bourbon-Glazed Shrimp (sugar-free swap)

Ingredients

1 lb shrimp, peeled and deveined
2 tbsp unsalted butter
1/4 cup bourbon
1/3 cup chicken broth
2 tbsp sugar-free brown sugar substitute
1 tbsp Worcestershire sauce (check label for sugar)
1 tsp Dijon mustard
1/2 tsp smoked paprika
1 tsp apple cider vinegar
Pinch of salt

Directions

Melt butter in a skillet over medium heat.
Add bourbon, simmer 1 minute.
Stir in broth, brown sugar substitute, Worcestershire, Dijon, paprika, and vinegar, simmer 3 to 4 minutes.
Add shrimp, cook 2 to 3 minutes, toss until glossy.

Sugar-free swap

Replace brown sugar with a sugar-free brown sugar substitute (monk fruit or erythritol blend).

Lime Daiquiri-Lacquered Shrimp (sugar-free swap)

Ingredients

1 lb shrimp, peeled and deveined
2 tbsp unsalted butter
2 tbsp white rum (optional, or use more broth)
1/4 cup lime juice
1 tsp lime zest
1/3 cup chicken broth
2 tbsp powdered monk fruit sweetener
Pinch of salt
1/8 tsp xanthan gum (optional)

Directions

Melt butter, add rum, simmer 30 seconds.
Add lime juice, zest, broth, sweetener, and salt, simmer 2 to 3 minutes.
Add shrimp, cook 2 to 3 minutes until just opaque.
Reduce 30 to 60 seconds to lacquer, add xanthan gum if you want it extra thick.

Sugar-free swap

Replace simple syrup (or sugar) with powdered monk fruit sweetener.

Molasses-Guava Glazed Shrimp (sugar-free swap)

Ingredients

1 lb shrimp, peeled and deveined
1 tbsp avocado oil
1/3 cup guava paste substitute (see swap)
1/3 cup chicken broth
1 tsp blackstrap molasses (optional, small amount)
1 tbsp lime juice
1 tbsp soy sauce or coconut aminos
1/2 tsp garlic powder
1/4 tsp allspice
Pinch of xanthan gum (optional)

Directions

Sear shrimp in oil for 1 minute, remove to a plate.
Whisk guava substitute with broth, molasses, lime juice, soy sauce, garlic powder, and allspice.
Simmer 3 to 4 minutes until syrupy (add a pinch of xanthan gum if needed).
Return shrimp, toss 30 to 60 seconds, serve hot.

Sugar-free swap

Replace guava paste with no-sugar-added guava puree blended with powdered monk fruit to taste.

Fruit-forward heat and salsa style (bright, not sugary)

Pineapple Salsa Shrimp (no added sugar)

Ingredients

1 lb shrimp, peeled and deveined
1 tbsp olive oil
2 tsp Cajun seasoning (no sugar)
1 cup diced pineapple (fresh, or frozen thawed, no sugar added)
1/2 cup diced cucumber
1/3 cup diced red onion
1 jalapeño, minced
2 tbsp chopped cilantro
2 tbsp lime juice
Salt, to taste

Directions

Mix pineapple, cucumber, onion, jalapeño, cilantro, lime juice, and salt.
Pat shrimp dry, toss with oil and Cajun seasoning.
Sear shrimp 2 to 3 minutes total in a hot skillet.
Spoon pineapple salsa over shrimp and serve.

Sugar-free swap

If using canned pineapple, choose no-sugar-added. If it tastes flat, add more lime and a pinch of salt instead of sugar.

Mango-Chipotle Shrimp (no sugar added)

Ingredients

1 lb shrimp, peeled and deveined
1 tbsp avocado oil
1 tsp chipotle powder
1/2 tsp cumin
1/2 tsp kosher salt
1 cup frozen mango chunks, thawed (no sugar added)
2 tbsp lime juice
1 tbsp apple cider vinegar
1 tbsp water (as needed)

Directions

Blend mango, lime juice, vinegar, and water into a smooth sauce.
Season shrimp with oil, chipotle powder, cumin, and salt.
Sear shrimp 2 to 3 minutes total.
Toss shrimp with mango sauce for 20 seconds, serve immediately.

Sugar-free swap

Skip sweetened mango products, use frozen no-sugar-added mango.

Ginger-Chutney Shrimp (sugar-free swap)

Ingredients

1 lb shrimp, peeled and deveined
1 tbsp olive oil
2 tsp fresh ginger, grated
2 cloves garlic, minced
1/2 cup no-sugar-added diced tomatoes
1/3 cup diced onion
2 tbsp apple cider vinegar
2 tbsp monk fruit sweetener (adjust to taste)
1/4 tsp cinnamon
Pinch of salt
Pinch of xanthan gum (optional)

Directions

Sauté onion in oil for 3 minutes.
Add ginger and garlic, cook 30 seconds.
Add tomatoes, vinegar, sweetener, cinnamon, and salt, simmer 6 to 8 minutes until jammy (xanthan gum if needed).
Add shrimp, cook 2 to 3 minutes, toss to coat.

Sugar-free swap

Replace traditional chutney (usually sugar-heavy) with a quick tomato-ginger chutney sweetened with monk fruit.

Vinegar, hot sauce, and creamy cool-downs

Nashville Hot Shrimp (butter, cayenne, paprika)

Ingredients

1 lb shrimp, peeled and deveined
2 tbsp avocado oil
1 1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp black pepper
3 tbsp unsalted butter
1 to 1 1/2 tsp cayenne (to taste)
1 tsp chili powder
1 tsp apple cider vinegar

Directions

Toss shrimp with oil, paprika, garlic powder, salt, and pepper.
Sear shrimp 2 to 3 minutes total, remove from heat.
Melt butter, whisk in cayenne, chili powder, and vinegar.
Toss shrimp in hot butter sauce and serve fast.

Sugar-free swap

None needed, this one gets its punch from spice and butter.

Buffalo Shrimp with Ranch

Ingredients

1 lb shrimp, peeled and deveined
1 tbsp avocado oil
1/2 tsp garlic powder
Salt and pepper, to taste
1/4 cup hot sauce (check label for sugar-free)
3 tbsp unsalted butter
1/2 cup ranch dressing (sugar-free or low-sugar)

Directions

Pat shrimp dry, season with garlic powder, salt, and pepper.
Sear shrimp in oil 2 to 3 minutes total.
Melt butter, stir in hot sauce, toss shrimp to coat.
Drizzle ranch on top, or serve ranch on the side.

Sugar-free swap

Use a sugar-free hot sauce and a sugar-free ranch if your brand adds sugar.

Garlic Chile Vinaigrette Shrimp

Ingredients

1 lb shrimp, peeled and deveined
2 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
2 cloves garlic, finely grated
1/2 tsp crushed red pepper (or more)
1 tsp Dijon mustard
1/2 tsp kosher salt
2 tbsp chopped parsley

Directions

Whisk olive oil, vinegar, lemon juice, garlic, red pepper, Dijon, and salt.
Sear shrimp in a hot skillet for 2 to 3 minutes total.
Off heat, toss warm shrimp with vinaigrette.
Finish with parsley and serve over greens or cauli-rice.

Sugar-free swap

None needed, vinaigrette doesn’t require sugar.

Pepper Vinegar Shrimp Bowls

Ingredients

1 lb shrimp, peeled and deveined
1 tbsp olive oil
1 1/2 tsp Cajun seasoning (no sugar)
4 cups cauliflower rice
2 cups shredded cabbage
1/3 cup pepper vinegar (or 1/4 cup apple cider vinegar plus hot sauce to taste)
2 tbsp butter
Salt, to taste

Directions

Toss shrimp with oil and Cajun seasoning.
Sear shrimp 2 to 3 minutes total, set aside.
Warm cauli-rice in butter 4 minutes, add cabbage, cook 2 minutes, salt to taste.
Build bowls, top with shrimp, spoon pepper vinegar over everything.

Sugar-free swap

None needed, the “sweet” note comes from butter and heat, not sugar.

Crispy, dippable, and party-ready (still low-carb)

Air Fryer Shrimp with Cajun Aioli

Ingredients

1 lb shrimp, peeled and deveined
1 tbsp avocado oil
2 tsp Cajun seasoning (no sugar)
1/2 tsp paprika
1/2 cup mayonnaise (sugar-free)
1 tsp lemon juice
1 clove garlic, finely grated
Pinch of salt

Directions

Toss shrimp with oil, Cajun seasoning, and paprika.
Air fry at 400°F for 6 to 8 minutes, shaking once.
Stir mayo, lemon juice, garlic, and salt for a quick aioli.
Serve shrimp hot with aioli on the side.

Sugar-free swap

If your Cajun seasoning has sugar, swap to a no-sugar blend (or mix paprika, garlic powder, onion powder, cayenne, salt).

Smoked Shrimp Dip (no sugar)

Ingredients

1 lb shrimp, peeled and deveined
1 tbsp olive oil
1 tsp Old Bay (or Cajun seasoning, no sugar)
8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup shredded cheddar
2 tbsp chopped green onion
1 tbsp lemon juice
Hot sauce, to taste

Directions

Season shrimp with oil and Old Bay, smoke at 225°F for 25 to 35 minutes, or grill over low heat until just cooked.
Chop shrimp finely.
Mix cream cheese, sour cream, cheddar, green onion, lemon juice, and hot sauce.
Fold in shrimp, chill 30 minutes before serving.

Sugar-free swap

None needed, just avoid sweet BBQ rubs on the shrimp.

Shrimp Cocktail with Dilly Horseradish Cream

Ingredients

1 lb shrimp, peeled and deveined
1 lemon, halved
1 tsp kosher salt
1/2 cup sour cream
2 tbsp prepared horseradish (drained)
1 tbsp chopped dill
1 tsp Dijon mustard
1 tbsp lemon juice
Pinch of black pepper

Directions

Poach shrimp in simmering water with lemon and salt for 2 to 3 minutes, then chill in ice water.
Stir sour cream, horseradish, dill, Dijon, lemon juice, and pepper.
Pat shrimp dry.
Serve shrimp cold with dilly horseradish cream.

Sugar-free swap

Replace sugary cocktail sauce with a horseradish cream that stays tangy and sugar-free.

Shrimp Calabash (lightly breaded with pork rind crumbs)

Ingredients

1 lb shrimp, peeled and deveined
1 egg
2 tbsp heavy cream
1 tsp hot sauce (sugar-free)
1 1/2 cups crushed pork rind crumbs
1 tsp Old Bay
1/2 tsp garlic powder
Avocado oil spray (or 2 tbsp oil for shallow pan-fry)
Lemon wedges, for serving

Directions

Whisk egg, heavy cream, and hot sauce in a bowl.
Mix pork rind crumbs with Old Bay and garlic powder.
Dip shrimp in egg mix, then coat in crumbs.
Air fry at 400°F for 7 to 9 minutes, flipping once (or pan-fry in oil 2 to 3 minutes total), serve with lemon.

Sugar-free swap

Replace flour or cornmeal breading with pork rind crumbs for crunch without carbs or sugar.

Bowls, salads, tacos, and Southern-style handhelds that stay low-carb

When you want Southern shrimp without the carb hangover, the format matters as much as the seasoning. Bowls keep things hearty with a cauliflower-rice base, salads carry bold sauces without needing breading, and tacos still hit that “street food” craving when you swap tortillas for crisp lettuce or a low-carb wrap. Even handheld favorites like po’ boys and shrimp and grits can stay low-carb with a smart base (and the same punchy flavors you expect).

Below are mix-and-match recipes that travel well for lunch. Keep one rule in mind: pack wet and crisp parts separately. Dressing, slaw, and sauces go in a small container, then you combine right before you eat.

Format	Low-carb base swap	Southern shrimp flavor ideas	Crunch add-ons (pack dry)	Wet parts to pack separate	Lunch travel tip
Bowl	Cauliflower rice, shredded cabbage, or sautéed greens	Cajun butter shrimp, garlic-lemon, blackened spice	Toasted pepitas, chopped celery, radish, pork rinds	Butter sauce, remoulade, hot sauce	Keep shrimp and base in one container, sauce in a mini cup
Salad	Chopped romaine, spring mix, or slaw greens	Creole shrimp, smoky paprika, Old Bay with lemon	Cucumber, bell pepper, pickles, toasted almonds	Dressing, slaw sauce, any salsa	Layer greens first, shrimp on top, dressing on the side
Tacos	Crisp lettuce cups, collard wraps, or low-carb wrap	Blackened shrimp, lime-chili, garlic-cajun	Shredded cabbage, diced onion, jalapeño, cilantro	Crema, pico, salsa, remoulade	Wrap lettuce in paper towel to keep it crisp
Po’ boy-style handheld	Lettuce wrap, chaffle, or low-carb roll	Shrimp with spicy mayo, Cajun seasoning, lemon	Pickles, shredded lettuce, thin-sliced tomato	Mayo, remoulade, hot sauce	Build right before eating so the wrap stays firm
“Shrimp and grits” handheld or bowl	Cauli-mash, cauliflower grits, or cheesy cauliflower puree	Shrimp in garlic butter, bacon and scallion, Cajun spice	Green onion, crispy bacon, fried shallots	Butter sauce, pan drippings, extra cheese sauce	Pack puree in its own container, heat, then top with shrimp

Low-carb shrimp bowls that feel like takeout

Sriracha Mayo Shrimp Bowls

Ingredients

1 lb shrimp, peeled and deveined
1 tbsp avocado oil
1 1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tsp kosher salt
4 cups cauliflower rice
1 cup shredded cucumber
1/2 cup shredded carrots (optional, for crunch)
1/4 cup mayonnaise (sugar-free)
1 1/2 tbsp sriracha (check label for added sugar)
1 tsp rice vinegar
1 tsp toasted sesame oil (optional)
2 tbsp sliced green onion

Directions

Pat shrimp dry, season with garlic powder, paprika, salt.
Sear shrimp in oil, 2 to 3 minutes total, then remove.
Warm cauliflower rice in the same skillet, 4 minutes, salt to taste.
Stir mayo, sriracha, vinegar, and sesame oil.
Build bowls with cauliflower rice, cucumber, shrimp, drizzle sauce, top green onion.

Macros (estimate, per bowl, 1/4 recipe): 360 cal, 34g protein, 9g net carbs, 22g fat.
Add-ons: Pickled jalapeños, sesame seeds, sugar-free hot sauce.
Pack for lunch: Keep sauce in a mini cup, add right before eating.

Shrimp and Avocado Bowl (lime, cilantro, jalapeño)

Ingredients

1 lb shrimp, peeled and deveined
1 tbsp olive oil
2 tsp Cajun seasoning (no sugar)
4 cups cauliflower rice
2 avocados, diced
1 jalapeño, minced
1/3 cup chopped cilantro
2 tbsp lime juice
1/2 cup diced tomato (optional)
Salt, to taste

Directions

Season shrimp with Cajun seasoning.
Sear shrimp in oil, 2 to 3 minutes total.
Warm cauliflower rice, 4 minutes, season lightly.
Toss avocado with jalapeño, cilantro, lime juice, and a pinch of salt.
Spoon cauliflower rice into bowls, top shrimp and avocado mix.

Macros (estimate, per bowl, 1/4 recipe): 430 cal, 35g protein, 10g net carbs, 28g fat.
Add-ons: Pepper vinegar, chopped scallions, extra lime.
Pack for lunch: Add avocado mix on top, press plastic wrap against it to slow browning.

Sriracha Mayo Shrimp Bowls (extra-low-carb “salad bowl” swap)

If you want the same flavor with fewer carbs, skip the cauliflower rice and use shredded romaine or bagged slaw mix as the base. Everything else stays the same, and it eats like a spicy shrimp salad you’d pay too much for.

Big, crunchy salads with Southern flavor (no croutons needed)

Shrimp Caesar Salad (no-crouton)

Ingredients

1 lb shrimp, peeled and deveined
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp kosher salt
2 romaine hearts, chopped
1/3 cup Caesar dressing (sugar-free or low-sugar)
1/3 cup grated Parmesan
1 tbsp lemon juice

Directions

Pat shrimp dry, season with garlic powder, pepper, salt.
Sear shrimp in oil, 2 to 3 minutes total.
Toss romaine with Caesar dressing and lemon juice.
Top with shrimp and Parmesan.

Macros (estimate, per serving, 1/4 recipe): 330 cal, 34g protein, 5g net carbs, 19g fat.
Add-ons: Capers, extra cracked pepper, hot sauce.
Pack for lunch: Keep dressing separate, toss right before eating to keep romaine crisp.

Shrimp Salad with Lemon Dressing and Cucumbers

Ingredients

1 lb shrimp, cooked, chilled, chopped
1 cucumber, diced
2 cups baby arugula or spinach
2 tbsp olive oil
2 tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic, finely grated
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp chopped dill or parsley

Directions

Whisk olive oil, lemon juice, Dijon, garlic, salt, pepper.
Toss greens with cucumber and herbs.
Fold in shrimp.
Drizzle dressing, toss, and serve cold.

Macros (estimate, per serving, 1/4 recipe): 250 cal, 28g protein, 4g net carbs, 13g fat.
Add-ons: Sliced pickles, a sprinkle of celery seed.
Pack for lunch: Pack cucumber and dressing separately so greens stay dry.

Shrimp Cobb Salad (bacon, egg, avocado)

Ingredients

1 lb shrimp, peeled and deveined
1 tbsp avocado oil
1 tsp smoked paprika
1/2 tsp kosher salt
6 cups chopped romaine
4 slices bacon, cooked and crumbled
4 hard-boiled eggs, quartered
1 avocado, sliced
1/2 cup cherry tomatoes, halved (optional)
1/3 cup ranch dressing (sugar-free or low-sugar)

Directions

Season shrimp with paprika and salt.
Sear shrimp in oil, 2 to 3 minutes total.
Arrange romaine in a large bowl or meal-prep containers.
Add bacon, egg, avocado, tomatoes.
Top with shrimp, serve with ranch.

Macros (estimate, per serving, 1/4 recipe): 520 cal, 39g protein, 7g net carbs, 37g fat.
Add-ons: Pepper vinegar, chopped chives, extra black pepper.
Pack for lunch: Put ranch on the side, keep avocado whole until morning if you can.

Seared Shrimp, Corn, and Radish Salad (corn optional)

Ingredients

1 lb shrimp, peeled and deveined
1 tbsp olive oil
1 tsp Old Bay
4 cups mixed greens
6 radishes, thin-sliced
1/2 cup corn kernels (optional)
2 tbsp apple cider vinegar
2 tbsp olive oil (for dressing)
1 tsp Dijon mustard
Salt and black pepper, to taste

Directions

Season shrimp with Old Bay.
Sear shrimp in 1 tbsp oil, 2 to 3 minutes total.
Whisk vinegar, olive oil, Dijon, salt, pepper.
Toss greens with radish (and corn if using).
Top with shrimp, drizzle dressing.

Macros (estimate, without corn, per serving, 1/4 recipe): 260 cal, 32g protein, 4g net carbs, 13g fat.
Add-ons: Crumbled feta, chopped scallions.
Pack for lunch: Keep radishes separate if you want them extra crisp.

Tacos and wraps that keep the crunch, not the carbs

Shrimp Tacos with Cabbage Slaw (lettuce wraps)

Ingredients

1 lb shrimp, peeled and deveined
1 tbsp avocado oil
2 tsp taco seasoning (no sugar)
2 cups shredded cabbage
2 tbsp mayonnaise (sugar-free)
1 tbsp lime juice
1 tbsp chopped cilantro
8 large butter lettuce leaves
Salt, to taste

Directions

Toss cabbage with mayo, lime juice, cilantro, and a pinch of salt.
Season shrimp with taco seasoning.
Sear shrimp in oil, 2 to 3 minutes total.
Fill lettuce leaves with slaw and shrimp.

Macros (estimate, per 2 tacos, 1/4 recipe): 300 cal, 33g protein, 6g net carbs, 16g fat.
Add-ons: Pickled red onion (no sugar added), hot sauce, extra lime.
Pack for lunch: Pack lettuce, slaw, and shrimp separately, assemble at lunch.

Pineapple Salsa Shrimp Tacos (lettuce wraps)

Ingredients

1 lb shrimp, peeled and deveined
1 tbsp olive oil
2 tsp Cajun seasoning (no sugar)
1 cup diced pineapple (fresh, or thawed frozen no-sugar-added)
1/3 cup diced red onion
1 jalapeño, minced
2 tbsp chopped cilantro
2 tbsp lime juice
8 romaine leaves (use the sturdy outer leaves)
Salt, to taste

Directions

Mix pineapple, onion, jalapeño, cilantro, lime juice, and salt.
Season shrimp with Cajun seasoning.
Sear shrimp in oil, 2 to 3 minutes total.
Spoon shrimp into romaine leaves, top with pineapple salsa.

Macros (estimate, per 2 tacos, 1/4 recipe): 260 cal, 33g protein, 9g net carbs, 10g fat.
Add-ons: Extra lime zest, a pinch of smoked paprika.
Pack for lunch: Keep salsa separate, it can soften the lettuce.

Mini Chipotle Shrimp Tacos (lettuce cups)

Ingredients

1 lb shrimp, peeled and deveined
1 tbsp avocado oil
1 tsp chipotle powder
1/2 tsp cumin
1/2 tsp kosher salt
12 small lettuce cups (Boston bibb works well)
1/2 cup diced cucumber
1/4 cup sour cream
1 tbsp lime juice

Directions

Stir sour cream with lime juice, set aside.
Season shrimp with chipotle powder, cumin, and salt.
Sear shrimp in oil, 2 to 3 minutes total.
Fill lettuce cups with shrimp and cucumber.
Drizzle with lime sour cream.

Macros (estimate, per serving, 1/4 recipe): 290 cal, 34g protein, 4g net carbs, 15g fat.
Add-ons: Pickles on the side (sounds odd, tastes right), hot sauce.
Pack for lunch: Pack sauce separately so lettuce stays crisp.

Spicy Avocado Shrimp Wraps (low-carb tortillas)

Ingredients

1 lb shrimp, peeled and deveined
1 tbsp olive oil
2 tsp Cajun seasoning (no sugar)
4 low-carb tortillas
1 avocado, mashed
1 tbsp lime juice
1 tbsp chopped cilantro
1/2 cup shredded lettuce
1/4 cup diced pickles (optional, for tang)

Directions

Season shrimp with Cajun seasoning.
Sear shrimp in oil, 2 to 3 minutes total.
Mash avocado with lime juice, cilantro, and a pinch of salt.
Spread avocado on tortillas, add lettuce, shrimp, and pickles.
Roll tight and slice in half.

Macros (estimate, per wrap): 470 cal, 38g protein, 10g net carbs, 28g fat (tortilla brand varies).
Add-ons: Sugar-free hot sauce, extra cilantro.
Pack for lunch: Wrap in parchment, keep cold, it holds up well.

Southern-style handhelds and fun plates (still low-carb)

Shrimp Lettuce Wraps with Creole Mayo

Ingredients

1 lb shrimp, peeled and deveined
1 tbsp avocado oil
1 1/2 tsp Creole seasoning (no sugar)
1/4 cup mayonnaise (sugar-free)
1 tbsp Creole mustard
1 tsp lemon juice
8 sturdy lettuce leaves (romaine or butter lettuce)
1/2 cup diced celery
2 tbsp chopped green onion

Directions

Stir mayo, Creole mustard, and lemon juice.
Season shrimp with Creole seasoning.
Sear shrimp in oil, 2 to 3 minutes total, then chop.
Toss shrimp with celery and green onion.
Spoon into lettuce leaves, drizzle Creole mayo.

Macros (estimate, per serving, 1/4 recipe): 340 cal, 34g protein, 4g net carbs, 20g fat.
Add-ons: Dill pickles, pepper vinegar, extra mustard.
Pack for lunch: Pack filling and lettuce separately, assemble at the table.

Shrimp Nachos on Pork Rind Chips

Ingredients

1 lb shrimp, peeled and deveined
1 tbsp avocado oil
2 tsp taco seasoning (no sugar)
4 cups pork rind chips
1 cup shredded cheddar
1/2 cup diced tomato
1/4 cup sliced jalapeños
1/4 cup sour cream
2 tbsp chopped cilantro
1 tbsp lime juice

Directions

Heat oven to 425°F.
Season shrimp with taco seasoning, sear in oil 2 minutes total (slightly underdone).
Spread pork rinds on a sheet pan, top with cheddar.
Bake 3 to 4 minutes until melted.
Top with shrimp, tomato, jalapeños, sour cream, cilantro, and lime juice.

Macros (estimate, per serving, 1/4 recipe): 520 cal, 40g protein, 4g net carbs, 38g fat.
Add-ons: Sugar-free hot sauce, chopped scallions.
Pack for lunch: This one is best fresh, but you can pack shrimp and toppings, then melt cheese at work in a toaster oven if you have one.

Grilled Shrimp Po’ Boys (low-carb handheld)

Ingredients

1 lb shrimp, peeled and deveined
1 tbsp olive oil
2 tsp Old Bay
4 low-carb buns or chaffles (store-bought low-carb buns vary)
1 cup shredded lettuce
1/2 cup sliced pickles
1/4 cup mayonnaise (sugar-free)
1 tbsp hot sauce (sugar-free)
1 tsp lemon juice

Directions

Heat grill or grill pan to medium-high.
Toss shrimp with oil and Old Bay.
Grill shrimp 2 to 3 minutes total, flipping once.
Stir mayo, hot sauce, and lemon juice.
Build sandwiches with lettuce, pickles, grilled shrimp, and spicy mayo.

Macros (estimate, per sandwich, with low-carb bun): 450 cal, 36g protein, 10g net carbs, 26g fat (bun brand varies).
Add-ons: Extra pickles, sliced tomato, pepper vinegar.
Pack for lunch: Pack bun and filling separate, assemble right before eating so the bun stays firm.

Shrimp and Grits (grilled version, low-carb “grits”)

Ingredients

1 lb shrimp, peeled and deveined
1 tbsp olive oil
2 tsp Cajun seasoning (no sugar)
6 cups cauliflower rice
2 tbsp unsalted butter
2 oz cream cheese
1/2 cup shredded cheddar
1/4 cup heavy cream
2 slices bacon, cooked and crumbled (optional)
Salt and black pepper, to taste
2 tbsp sliced green onion

Directions

Heat grill or grill pan to medium-high.
Season shrimp with Cajun seasoning, brush lightly with oil.
Grill shrimp 2 to 3 minutes total, flipping once.
Simmer cauliflower rice in a skillet 6 to 8 minutes until very tender and thick.
Stir in butter, cream cheese, cheddar, and heavy cream until creamy, season to taste.
Spoon “grits” into bowls, top grilled shrimp, bacon, and green onion.

Macros (estimate, per serving, 1/4 recipe): 520 cal, 41g protein, 10g net carbs, 35g fat.
Add-ons: Hot sauce, extra black pepper, a squeeze of lemon.
Pack for lunch: Store shrimp separate from the cauliflower grits, reheat grits first, then add shrimp so it stays tender.

Shrimp and Vegetable Skewers (onion, pepper, zucchini)

Ingredients

1 lb large shrimp (21/25), peeled and deveined
2 tbsp olive oil
1 tbsp lemon juice
1 1/2 tsp garlic powder
1 tsp smoked paprika
1/2 tsp kosher salt
1 bell pepper, cut into 1-inch pieces
1 small onion, cut into chunks
1 zucchini, thick-sliced
Optional: chopped parsley, for serving

Directions

Soak wooden skewers 20 minutes, or use metal skewers.
Toss shrimp with oil, lemon juice, garlic powder, paprika, and salt.
Thread shrimp and vegetables onto skewers.
Grill over medium-high heat, 6 to 8 minutes total, turning once or twice.
Sprinkle parsley and serve.

Macros (estimate, per serving, 1/4 recipe): 290 cal, 34g protein, 9g net carbs, 12g fat.
Add-ons: Pepper vinegar drizzle, ranch on the side.
Pack for lunch: Pull shrimp and veg off skewers into a container, add sauce separately.

Enjoy!

Part II keeps Southern shrimp nights simple while staying high-protein, low-carb, and sugar-free. You’ve got comfort-food swaps (cauli mac, creamy skillets, low-carb “grits”) that hit the same cozy notes without the heavy carbs. The grilling lane brings fast, smoky weeknight wins, with skewers and quick marinades that cook in minutes. Sugar-free sauces and glazes prove you can still get sticky, bold flavor from butter, vinegar, spices, and smart sweeteners. Bowls, salads, and lettuce-wrap tacos round it out with lunch-friendly meals that hold up all week.

Here are three quick next steps for a full week of meals:

Pick 2 marinades, like lemon-garlic butter plus Cajun-lime.
Choose 2 bases, like zoodles and cauliflower rice (add lettuce for no-cook days).
Commit to 1 sauce, like pepper vinegar or Creole mayo, and use it on repeat.

Adjust heat, salt, and citrus to taste, then track macros using your exact brands and portions.

Part II focus	What it keeps simple	High-protein, low-carb, sugar-free approach	Go-to examples	Week plan (quick next steps)
Comfort-food swaps	Cozy shrimp dinners without heavy carbs	Uses cauliflower, zucchini, and low-carb “grits” to keep carbs down	Cauli mac, creamy shrimp skillets, low-carb “grits”	Choose 2 bases: zoodles and cauliflower rice (add lettuce for no-cook days)
Grilling lane	Fast weeknights with smoky flavor	Quick marinades, short cook times, lean protein	Shrimp skewers, grill-ready shrimp packs	Pick 2 marinades: lemon-garlic butter plus Cajun-lime
Sugar-free sauces and glazes	Sticky, bold flavor without sugar	Butter, vinegar, spices, and smart sweeteners	Sugar-free glaze, butter-based sauce, tangy vinegar finish	Commit to 1 sauce: pepper vinegar or Creole mayo, use it on repeat
Bowls, salads, lettuce-wrap tacos	Lunch-friendly meals that hold up	Easy portioning, simple builds, macro control	Shrimp bowls, meal-prep salads, lettuce-wrap tacos	Adjust heat, salt, and citrus to taste, then track macros using your exact brands and portions