The Best High-Protein, Low-Carb, Sugar Free New Orleans Shrimp Recipes

If you love New Orleans flavor but want to keep dinner light, you’re in the right place. This list of High-Protein, Low-Carb, Sugar Free New Orleans Shrimp Recipes brings that bold, buttery vibe without the carb load or sweet sauces.

Classic NOLA-style shrimp often starts with butter, Worcestershire, lemon, garlic, herbs, and plenty of spice. You’ll see those same anchors here, with smart swaps like no-added-sugar sauces, thickening by reducing the simmer, using cream, or adding a small amount of roux only when it’s truly needed.

These recipes are New Orleans inspired, not fussy, and built for real life. Each one includes ingredients with exact measurements, step-by-step directions on separate lines, and estimated macros per serving when available, so you can cook with confidence and track what matters.

Want to keep the plate low carb? Serve shrimp over cauliflower rice, pair it with sautéed greens, twirl it into zucchini noodles, or keep it simple with a crisp side salad. Pick a style, grab your skillet, and let shrimp do the heavy lifting.

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Before You Start: Shrimp Shopping, Cajun Pantry Staples, and No-Sugar Sauce Swaps

Shrimp is one of the easiest ways to hit high-protein, low-carb, sugar-free goals without eating boring food. Shrimp is naturally low in carbs, and the protein adds up fast. The carbs usually sneak in from the sides and add-ons, think breading, rice, sweet sauces, and flour dredges.

Start with the shrimp. Size matters because it changes cook time and texture:

16/20 (jumbo): Great for grilling, skewers, and “BBQ shrimp” style plates where you want a big bite.
21/25 (large): The all-purpose pick for skillets, sheet pans, and saucy dishes.
26/30 (medium): Best for quick sautés, pasta-style zucchini noodles, and bowls (easy to overcook, so stay sharp).

For New Orleans-style recipes, shell-on shrimp gives you deeper flavor because the shell protects the meat and enriches the sauce. Peeled shrimp is faster and still tasty, especially for weeknights. If you want classic restaurant vibes, go head-on for BBQ shrimp (messy in the best way, and the heads add richness).

Frozen shrimp is usually a smart buy. Thaw it safely by placing it in a bowl in the fridge overnight, or run it under cold water in a colander for about 10 to 15 minutes. Pat it dry so it sears instead of steams.

To avoid rubbery shrimp, cook by cues, not the clock. Shrimp is done when it turns opaque, curls into a loose “C”, and feels springy. If it tightens into an “O”, it’s overcooked. Pull it early, since it keeps cooking in hot sauce.

For the pantry, think “New Orleans building blocks” plus label checks:

Worcestershire sauce (look for no-sugar-added if you can)
Hot sauce
Creole seasoning (check labels for added sugar)
Smoked paprika, cayenne, black pepper
Garlic, lemon
Thyme, bay leaf
Green onion, parsley
Celery, onion, bell pepper
Tomato paste, crushed tomatoes
Seafood stock
Butter, olive oil
Dry white wine, beer options (choose a lower-carb beer if needed)
Cream
Xanthan gum (optional thickener, a tiny pinch goes a long way)

To keep the NOLA vibe without sugar, skip sweet chili sauce unless it’s sugar-free. Build brightness with lemon, hot sauce, and fresh herbs, and let sauces thicken by simmering and reducing. If a recipe wants body, cream or a small pinch of xanthan gum can give you that glossy, clingy finish without flour.

Quick macro math: how to estimate protein, carbs, and calories per serving

Macro tracking doesn’t have to be perfect to be useful. Use a simple routine and keep the math consistent.

Weigh your raw shrimp before cooking (a kitchen scale helps).
For protein, assume about 20 to 24 g protein per 4 oz cooked shrimp. If you start with raw, remember shrimp loses water as it cooks, so your cooked weight will be less.
Track added fats like butter and oil. Those calories add up fast, which is great for flavor, but easy to miss.
Count carbs where they hide: tomato products, wine, beer, and any bottled sauce.
Divide the sauce evenly by servings. If you make 4 servings, split the butter, oil, cream, and tomato additions by 4.

These are still estimates. Brands vary (especially Worcestershire, hot sauce, and Creole seasoning), and shrimp sizes cook down differently. When in doubt, scan labels and stick with the same products so your tracking stays predictable.

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Tools that make these recipes easier (and faster)

You don’t need fancy gear, but the right few tools make shrimp nights calmer.

A large skillet for quick sautés, scampi-style sauces, and creamy Cajun shrimp.
A sheet pan for hands-off roasting and easy portioning.
Tongs for fast flips without tearing the shrimp.
An instant-read thermometer (optional). Shrimp is usually done around 120°F to 130°F, but the visual cues still matter.
A slow cooker for saucy shrimp setups (add shrimp near the end so it stays tender).
An Instant Pot for fast stocks, tomato-based sauces, and “set it and walk away” prep.
Grill skewers for jumbo shrimp. Soak wooden skewers first, or use metal.
A fine grater for garlic and lemon zest. It turns both into a pastey, aromatic boost that spreads through the sauce.

For messy, buttery BBQ shrimp, line your sheet pan with foil before roasting. You’ll still get that sticky, spiced sauce, but cleanup takes minutes instead of effort.

New Orleans BBQ Shrimp Classics, But Make Them Weeknight Friendly

New Orleans BBQ shrimp isn’t grilled, and it isn’t sticky barbecue sauce. It’s shrimp bathed in a buttery Worcestershire, garlic, and black pepper sauce, usually with lemon and a little heat. The sauce reduces into something glossy and spoon-worthy, perfect for shrimp you can peel at the table (napkins welcome).

Classic New Orleans BBQ Shrimp (Buttery and Spicy)

Ingredients
1 lb shell-on shrimp
8 tbsp unsalted butter
2 tbsp Worcestershire
4 cloves garlic, minced
1 tbsp lemon juice
1 tsp smoked paprika
1 to 2 tsp Creole seasoning (label checked)
1/2 tsp cayenne (optional)
1/2 cup dry white wine or stock
1 tsp cracked black pepper
1 tbsp parsley, chopped
1 tsp lemon zest

Directions
Melt butter, add garlic, paprika, seasoning, pepper.
Add Worcestershire and wine, simmer to reduce by about half.
Add shrimp, toss, cook just until opaque.
Reduce sauce 1 to 2 minutes, spoon over shrimp.
Finish with parsley and lemon zest.

Macros (est., per serving): 310 cal, 23g P, 23g F, 2g C.

Pascal’s Manale BBQ Shrimp (Original 1913 Style)

Ingredients
1 lb head-on shrimp (or shell-on)
8 tbsp unsalted butter
2 tbsp Worcestershire
1/2 cup dry white wine
4 cloves garlic, minced
1 tbsp lemon juice
1 tsp cracked black pepper
1 tsp hot sauce

Directions
Melt butter, add garlic and pepper.
Stir in Worcestershire, wine, hot sauce, simmer 3 minutes.
Add head-on shrimp, cook briefly, turning once.
Spoon sauce over as they cook, stop at opaque.
Finish with lemon juice.

Macros (est., per serving): 315 cal, 23g P, 24g F, 2g C.

Mr. B’s Bistro Style BBQ Shrimp (Extra Peppery)

Ingredients
1 lb shell-on shrimp
8 tbsp unsalted butter
2 tbsp Worcestershire
4 cloves garlic, minced
1/2 cup stock
2 tsp cracked black pepper
1 tsp thyme (or rosemary)
1 tbsp lemon juice

Directions
Simmer butter, garlic, pepper, thyme 1 minute.
Add Worcestershire and stock, reduce 4 minutes.
Add shrimp, toss until opaque.
Reduce sauce 1 minute, coat well.
Finish with lemon.

Macros (est., per serving): 300 cal, 23g P, 22g F, 1g C.

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Spicy New Orleans Shrimp (Oven Baked)

Ingredients
1 lb peeled shrimp
6 tbsp unsalted butter, melted
2 tbsp Worcestershire
2 tbsp sugar-free chili garlic sauce (or hot sauce)
3 cloves garlic, minced
1 tbsp lemon juice
1 tsp black pepper

Directions
Heat oven to 425°F, line pan with foil.
Mix butter, Worcestershire, chili garlic sauce, garlic, pepper.
Toss shrimp, spread in one layer.
Bake 6 to 8 minutes, just opaque.
Squeeze lemon, spoon sauce over.

Macros (est., per serving): 260 cal, 23g P, 18g F, 2g C.

Garlic Herb Butter BBQ Shrimp

Ingredients
1 lb shell-on shrimp
8 tbsp unsalted butter
2 tbsp Worcestershire
6 cloves garlic, minced
1 tsp paprika
1 tsp thyme
1 tbsp parsley, chopped
1 tsp lemon zest

Directions
Melt butter, add garlic, paprika, thyme 1 minute.
Add Worcestershire, simmer 2 minutes.
Add shrimp, toss until opaque.
Reduce sauce 1 to 2 minutes.
Finish with parsley and zest.

Macros (est., per serving): 305 cal, 23g P, 23g F, 2g C.

Beer-Braised NOLA BBQ Shrimp

Ingredients
1 lb shell-on shrimp
6 tbsp unsalted butter
2 tbsp Worcestershire
12 oz light lager
4 cloves garlic, minced
2 tsp black pepper
1 tbsp lemon juice

Directions
Simmer beer 5 to 7 minutes to reduce.
Whisk in butter, Worcestershire, garlic, pepper.
Add shrimp, toss to opaque.
Reduce sauce 1 to 2 minutes.
Finish with lemon (keep portions in mind).

Macros (est., per serving): 295 cal, 23g P, 20g F, 4g C.

Head-On Authentic BBQ Shrimp (Maximum Flavor)

Ingredients
1 lb head-on shrimp
8 tbsp unsalted butter
2 tbsp Worcestershire
4 cloves garlic, minced
1/2 cup stock
2 tsp cracked black pepper
1 tbsp lemon juice

Directions
Quick-rinse shrimp, pat dry.
Simmer butter, garlic, pepper 1 minute.
Add Worcestershire and stock, reduce 3 minutes.
Add shrimp, cook just to opaque.
Finish with lemon.

Macros (est., per serving): 305 cal, 23g P, 23g F, 1g C.

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Crock-Pot NOLA BBQ Shrimp (Party Method)

Ingredients
1 lb shell-on shrimp
6 tbsp unsalted butter
2 tbsp Worcestershire
4 cloves garlic, minced
1/2 cup stock
2 tsp black pepper
1 tbsp lemon juice

Directions
Cook sauce (no shrimp) on HIGH 30 minutes.
Add shrimp, stir, cook 10 to 15 minutes.
Stop when shrimp turns opaque.
Switch to WARM, spoon sauce over.
Finish with lemon.

Macros (est., per serving): 275 cal, 23g P, 19g F, 1g C.

Pan-Seared BBQ Shrimp with Rosemary

Ingredients
1 lb peeled shrimp, patted dry
2 tbsp butter
1 tbsp olive oil
2 tbsp Worcestershire
3 cloves garlic, minced
1/2 cup stock
1 tsp rosemary, chopped
2 tsp cracked black pepper

Directions
Sear shrimp in hot oil 60 to 90 seconds per side.
Remove shrimp, add butter, garlic, rosemary, pepper.
Add Worcestershire and stock, reduce 3 minutes.
Return shrimp, toss 30 seconds.
Serve with extra sauce.

Macros (est., per serving): 250 cal, 24g P, 15g F, 2g C.

Creamy BBQ Shrimp Sauce (No Flour Needed)

Ingredients
1 lb peeled shrimp
6 tbsp unsalted butter
2 tbsp Worcestershire
3 cloves garlic, minced
1/3 to 1/2 cup heavy cream
1 tsp black pepper
1/8 tsp xanthan gum (optional)

Directions
Simmer butter, garlic, pepper 1 minute.
Add Worcestershire, then cream, reduce 3 minutes.
Whisk in xanthan gum if you want it thicker.
Add shrimp, cook just to opaque.
Taste, adjust pepper.

Macros (est., per serving): 340 cal, 23g P, 28g F, 2g C.

Easy 10-Minute BBQ Shrimp

Ingredients
1 lb peeled shrimp
4 tbsp unsalted butter
2 tbsp Worcestershire
2 tbsp pre-minced garlic
1/4 cup stock
2 tsp black pepper
1 tbsp lemon juice

Directions
Melt butter on high, add garlic and pepper 30 seconds.
Add Worcestershire and stock, boil 2 minutes.
Add shrimp, toss 3 to 4 minutes total.
Kill heat, add lemon.
Serve right away.

Macros (est., per serving): 210 cal, 23g P, 13g F, 1g C.

Grilled NOLA BBQ Shrimp (Skewers and Butter Baste)

Ingredients
1 lb jumbo shrimp, peeled and deveined
6 tbsp unsalted butter
2 tbsp Worcestershire
2 cloves garlic, minced
2 tsp cracked black pepper
1 tbsp lemon juice

Directions
Soak skewers, heat grill to medium-high.
Simmer butter, Worcestershire, garlic, pepper 2 minutes.
Skewer shrimp, grill 1 to 2 minutes per side.
Baste while grilling, keep sauce warm.
Finish with lemon.

Macros (est., per serving): 265 cal, 24g P, 19g F, 1g C.

Double-Butter BBQ Shrimp (Restaurant Rich)

Ingredients
1 lb shell-on shrimp
24 tbsp unsalted butter (3 sticks)
2 tbsp Worcestershire
4 cloves garlic, minced
1/2 cup stock
2 tsp black pepper
1 tbsp lemon juice

Directions
Simmer butter, garlic, pepper 2 minutes.
Add Worcestershire and stock, reduce 4 minutes.
Add shrimp, toss until opaque.
Spoon sauce over, serve smaller portions.
Finish with lemon.

Macros (est., per serving): 630 cal, 23g P, 59g F, 2g C.

Spicy Cayenne-Heavy BBQ Shrimp

Ingredients
1 lb shell-on shrimp
8 tbsp unsalted butter
2 tbsp Worcestershire
4 cloves garlic, minced
1/2 cup stock
1 1/2 tsp cayenne
1 tsp hot sauce
1 tbsp lemon juice

Directions
Simmer butter, garlic, cayenne 1 minute.
Add Worcestershire, stock, hot sauce, reduce 4 minutes.
Add shrimp, toss to opaque.
Reduce sauce 1 minute.
Finish with lemon.

Macros (est., per serving): 300 cal, 23g P, 22g F, 2g C.

Barbecue Shrimp Po’Boy Filling (Low Carb Serving Ideas)

Ingredients
1 lb peeled shrimp
6 tbsp unsalted butter
2 tbsp Worcestershire
3 cloves garlic, minced
1/2 cup stock
2 tsp black pepper
1 tbsp lemon juice

Directions
Reduce butter, Worcestershire, garlic, pepper, stock 4 minutes.
Add shrimp, toss until opaque.
Reduce sauce 1 minute, coat shrimp well.
Add lemon juice, turn off heat.
Serve in lettuce wraps, over slaw, or on a low-carb roll.

Macros (est., per serving): 275 cal, 23g P, 19g F, 2g C.

Barbecue Shrimp Pasta (Low Carb Noodles Option)

Ingredients
1 lb peeled shrimp
2 medium zucchini, spiralized
6 tbsp unsalted butter
2 tbsp Worcestershire
3 cloves garlic, minced
1/2 cup stock
2 tsp black pepper
1 tbsp lemon juice

Directions
Salt zucchini 10 minutes, then squeeze and pat dry.
Reduce butter, Worcestershire, garlic, pepper, stock 4 minutes.
Add shrimp, cook just to opaque.
Toss in zucchini noodles for 30 to 60 seconds.
Finish with lemon, serve fast.

Macros (est., per serving): 290 cal, 24g P, 20g F, 6g C.

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Creole Tomato Shrimp, Gumbos, and Stews with Comfort Food Vibes

New Orleans comfort food often starts with the holy trinity (onion, celery, bell pepper). Add tomatoes, herbs, and spice, and you’ve got that cozy Creole vibe without needing a pile of rice. To keep these high-protein, low-carb, sugar-free friendly, serve sauces over cauliflower rice or low-carb noodles, and choose no-sugar-added canned tomatoes (some brands sneak in sugar).

Classic Shrimp Creole (Holy Trinity Tomato Stew)

Ingredients
1 tbsp olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced green bell pepper
3 cloves garlic, minced
1 (14.5 oz) can crushed tomatoes (no-sugar-added)
1 tbsp tomato paste
1 cup seafood stock (or chicken stock)
1 bay leaf
1 tsp dried thyme
1 tsp paprika
1 tsp hot sauce
1 lb shrimp, peeled and deveined
Salt, black pepper

Directions
Sauté onion, celery, bell pepper in oil, 6 minutes.
Add garlic, stir 30 seconds.
Stir in tomatoes, paste, stock, bay, thyme, paprika, hot sauce.
Simmer 10 minutes, then add shrimp 3 to 4 minutes.
Serve over cauliflower rice.

Macros (est., per serving, 4): 220 cal, 25g P, 7g F, 12g C.

Spicy Tomato Herb Shrimp (Fresh Tomato Option)

Ingredients
1 tbsp olive oil
3 cloves garlic, minced
1/2 tsp red pepper flakes
Option A: 1 (14.5 oz) can diced tomatoes (no-sugar-added)
Option B: 2 cups chopped fresh tomatoes
1 tbsp tomato paste
1/2 cup stock
1 lb shrimp, peeled and deveined
2 tbsp chopped basil or parsley
1 tbsp lemon juice
Salt, black pepper

Directions
Sauté garlic and pepper flakes in oil, 30 seconds.
Add tomatoes, paste, stock, simmer 8 minutes.
Add shrimp, cook 3 minutes.
Turn off heat, add herbs and lemon.

Macros (est., per serving, 4): 210 cal, 25g P, 6g F, 11g C.

Creole Shrimp and Okra Gumbo (Thick Without a Big Flour Roux)

Ingredients
1 tbsp oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced bell pepper
2 cloves garlic, minced
12 oz sliced okra (fresh or frozen)
3 cups seafood stock
1 tsp Creole seasoning (no sugar)
1 bay leaf
1 lb shrimp, peeled and deveined
Optional sausage: 4 oz Andouille, sliced
Optional small roux: 2 tbsp butter, 1 tbsp flour (adds carbs)

Directions
(Optional) Cook butter and flour, stirring, 2 minutes.
Sauté trinity in oil, 6 minutes, add garlic 30 seconds.
Add okra, cook 5 minutes to reduce slime.
Add stock, seasoning, bay, and sausage (if using), simmer 15 minutes.
Add shrimp 3 minutes, stop at opaque.

Macros (est., per serving, 4, no roux): 240 cal, 27g P, 7g F, 12g C.
Macros (est., per serving, 4, with roux): 270 cal, 27g P, 11g F, 15g C.

Tomato Cream Shrimp Pasta (Creamy Creole Sauce)

Ingredients
1 tbsp butter
1 tbsp olive oil
1/2 cup diced onion
2 cloves garlic, minced
1 (14.5 oz) can crushed tomatoes (no-sugar-added)
1/2 cup heavy cream
1 tsp paprika
1/2 tsp dried thyme
1 lb shrimp, peeled and deveined
12 oz hearts of palm noodles or 8 oz konjac noodles, drained
Salt, pepper, hot sauce to taste

Directions
Sauté onion in butter and oil, 5 minutes, add garlic 30 seconds.
Add tomatoes, spices, simmer 8 minutes.
Stir in cream, then shrimp, cook 3 minutes.
Toss in noodles 1 minute to warm.

Macros (est., per serving, 4, with hearts of palm): 340 cal, 28g P, 19g F, 14g C.

Mirliton and Shrimp Casserole (Chayote Bake)

Ingredients
3 chayote (mirlitons), peeled, seeded, diced (about 4 cups)
1 tbsp butter
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced bell pepper
3 cloves garlic, minced
1 lb shrimp, chopped
1 cup shredded cheddar
Topping option A: 1/2 cup crushed pork rinds
Topping option B: 1/3 cup almond flour
Salt, pepper, hot sauce

Directions
Boil chayote 10 minutes, drain well.
Sauté trinity in butter, 6 minutes, add garlic 30 seconds.
Stir in chayote and shrimp, cook 2 minutes.
Mix in cheese, spread in a baking dish, add topping.
Bake at 400°F for 15 minutes.

Macros (est., per serving, 6, pork rind topping): 260 cal, 21g P, 16g F, 9g C.

Shrimp and Rice Skillet (Cauliflower Rice Swap)

Ingredients
1 tbsp oil
1/2 cup diced onion
1/2 cup diced bell pepper
2 cloves garlic, minced
1 tsp paprika
1 tsp Creole seasoning
1 (10 oz) can Ro-Tel (no-sugar-added if possible)
1 lb shrimp
Option A: 1 cup cooked white rice (higher carb)
Option B: 4 cups cauliflower rice (lower carb)

Directions
Sauté onion and pepper in oil, 5 minutes, add garlic 30 seconds.
Stir in spices and Ro-Tel, simmer 3 minutes.
For white rice: stir in rice, heat 2 minutes, then add shrimp 3 minutes.
For cauliflower rice: stir in cauliflower rice 4 minutes, then add shrimp 3 minutes.

Macros (est., per serving, 4, cauliflower version): 220 cal, 26g P, 7g F, 10g C.

Shrimp and Corn Bisque (Lighter Creamy Soup)

Ingredients
1 tbsp butter
1/2 cup diced onion
1/2 cup diced celery
2 cloves garlic, minced
3 cups stock
1 cup corn (corn adds carbs)
1/2 cup heavy cream
1 tsp paprika
1 lb shrimp
Salt, pepper, hot sauce

Directions
Sauté onion and celery in butter, 6 minutes, add garlic 30 seconds.
Add stock, corn, paprika, simmer 10 minutes.
Stir in cream, add shrimp 3 minutes.

Macros (est., per serving, 4): 330 cal, 28g P, 14g F, 20g C.

Crawfish and Shrimp Étouffée (Roux Based, Small Batch)

Ingredients
2 tbsp butter
2 tbsp flour
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced bell pepper
2 cloves garlic, minced
2 cups seafood stock
1 tsp paprika
1/2 tsp dried thyme
8 oz crawfish tails
8 oz shrimp
Salt, pepper, hot sauce

Directions
Cook butter and flour, stirring, until peanut butter color, 6 to 8 minutes.
Add trinity, cook 5 minutes, add garlic 30 seconds.
Whisk in stock and spices, simmer 10 minutes.
Add crawfish 2 minutes, add shrimp 3 minutes.
Serve over cauliflower rice.

Macros (est., per serving, 4): 320 cal, 28g P, 17g F, 16g C.

Shrimp and Crabmeat Gravy (Brown Roux Seafood Sauce)

Ingredients
2 tbsp oil
2 tbsp flour (roux adds carbs)
1/2 cup diced onion
1/2 cup diced celery
2 cloves garlic, minced
2 1/2 cups seafood stock
1 tsp paprika
1 bay leaf
8 oz lump crabmeat
8 oz shrimp
Salt, pepper, hot sauce

Directions
Cook oil and flour, stirring, until medium-brown, 10 to 12 minutes.
Add onion and celery 5 minutes, add garlic 30 seconds.
Whisk in stock, paprika, bay, simmer 12 minutes.
Add shrimp 3 minutes, then fold in crab 1 minute (don’t boil).

Macros (est., per serving, 4): 300 cal, 26g P, 12g F, 14g C.

Tomato Based Jambalaya with Shrimp (Low Carb Bowl Version)

Ingredients
1 tbsp oil
4 oz Andouille sausage, sliced
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced bell pepper
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes (no-sugar-added)
2 tsp Creole seasoning
4 cups cauliflower rice
1 lb shrimp
Hot sauce, green onion (optional)

Directions
Brown sausage in oil, 3 minutes.
Add trinity, cook 6 minutes, add garlic 30 seconds.
Add tomatoes and seasoning, simmer 6 minutes.
Stir in cauliflower rice 4 minutes.
Add shrimp 3 minutes, finish with hot sauce.

Macros (est., per serving, 4): 290 cal, 30g P, 11g F, 14g C.

Crispy, Cold, and Shareable: New Orleans Shrimp Appetizers Without Added Sugar

Crunchy shrimp apps can still fit low-carb and sugar-free goals if you build the crust with almond flour, crushed pork rinds, or Parmesan. For the cook, a quick shallow fry gives the best snap, while an air fryer keeps things lighter (spray the coating well so it browns). For dipping, stick to sauces you can trust: mayo, mustard, hot sauce, lemon, and pickle-based add-ins labeled no sugar added.

New Orleans Fried Shrimp Po’Boy Style (Low Carb Build)

Ingredients
1 lb large shrimp, peeled and deveined
1/2 cup almond flour
1/2 cup crushed pork rinds
1 tsp paprika, 1 tsp garlic powder, salt, pepper
2 eggs, beaten
Oil for frying (about 1/2 inch)
2 cups shredded lettuce
1/3 cup remoulade (store-bought sugar-free or homemade)
4 large lettuce leaves (or 2 low-carb rolls)

Directions
Pat shrimp dry, season lightly.
Dip in egg, then coat in almond flour and pork rind mix.
Shallow fry at 350°F until golden, 2 to 3 minutes, drain.
Build with lettuce and remoulade in lettuce wraps (or low-carb roll).

Macros (est., per serving, 4): 360 cal, 26g P, 24g F, 9g C.

Cornmeal Crusted Fried Shrimp (Classic Texture, Small Batch)

Ingredients
8 oz shrimp
1/2 cup cornmeal
1 egg, beaten
1/2 tsp paprika, 1/2 tsp garlic powder, salt, pepper
Oil for frying

Directions
Season shrimp, dip in egg, coat in cornmeal and spices.
Fry at 350°F until crisp, 2 to 3 minutes total.
Salt right away, serve hot.

Macros (est., per serving, 2): 330 cal, 26g P, 18g F, 18g C.
Note: For lower carbs, swap cornmeal with 1/2 cup almond flour.

Shrimp Remoulade (Chilled and Spicy)

Ingredients
1 lb shrimp
4 cups water, 1/2 lemon, 1 tsp salt (for poaching)
1/2 cup mayo
1 tbsp Dijon
1 tsp horseradish
1 tsp paprika
1 tsp hot sauce
1 tbsp lemon juice
2 tbsp minced no-sugar-added pickles
1 tbsp capers, chopped

Directions
Poach shrimp in barely simmering lemon-salt water, 2 to 3 minutes, chill.
Stir remoulade ingredients until smooth.
Toss shrimp with sauce, serve cold.

Macros (est., per serving, 4): 220 cal, 24g P, 12g F, 2g C.

Barbecue Shrimp Dip (Creamy Game Day Bowl)

Ingredients
8 oz cream cheese, softened
2 tbsp mayo (or sour cream)
1 tbsp Worcestershire (check label)
1 clove garlic, minced
1/2 tsp paprika, black pepper
8 oz cooked shrimp, chopped
2 tbsp green onion, sliced

Directions
Mix cream cheese, mayo, Worcestershire, garlic, and spices.
Fold in shrimp and green onion.
Chill 30 minutes, serve with celery, cucumber, or low-carb crackers.

Macros (est., per serving, 6): 170 cal, 12g P, 12g F, 2g C.

Shrimp and Pimento Cheese Spread (Southern Twist)

Ingredients
1 cup shredded sharp cheddar
1/4 cup mayo
1/4 cup diced pimentos, drained
2 tbsp green onion, sliced
1/2 tsp garlic powder, black pepper
8 oz cooked shrimp, chopped

Directions
Stir cheddar, mayo, pimentos, green onion, and seasonings.
Fold in shrimp, chill 20 minutes.
Spoon onto cucumber rounds or lettuce cups.

Macros (est., per serving, 6): 190 cal, 14g P, 14g F, 2g C.

Fried Shrimp with Tabasco Mayo

Ingredients
1/2 lb shrimp
1/4 cup almond flour
1/4 cup crushed pork rinds
1 egg, beaten
Oil for frying
Tabasco mayo: 1/4 cup mayo, 2 tsp Tabasco, 1 tsp lemon juice, pinch salt

Directions
Coat shrimp in egg, then in almond flour and pork rinds.
Fry at 350°F until crisp, 2 to 3 minutes.
Stir Tabasco mayo, dip and serve.

Macros (est., per serving, 2): 420 cal, 26g P, 32g F, 6g C.

Coconut Shrimp with Creole Marmalade (Sugar Free Sauce Hack)

Ingredients
1 lb shrimp
1/2 cup unsweetened shredded coconut
1/3 cup almond flour
2 eggs, beaten
Oil or air fryer spray
Sauce: 1/4 cup sugar-free orange marmalade
Optional quick sauce: 1 tsp orange zest, 1 tbsp lemon juice, 1 tbsp butter, no-calorie sweetener to taste

Directions
Dip shrimp in egg, coat in coconut and almond flour.
Fry or air fry at 400°F until browned, 6 to 8 minutes total.
Warm sauce gently, serve on the side.

Macros (est., per serving, 4): 390 cal, 26g P, 28g F, 10g C (coconut adds calories).

Shrimp and Grits Bites (Cauliflower Grits Version)

Ingredients
3 cups riced cauliflower
1/4 cup heavy cream
1/2 cup shredded cheddar
Salt, pepper
1 egg (binder)
2 tbsp grated Parmesan (for coating)
8 oz cooked shrimp, chopped
2 tbsp hot sauce (optional)

Directions
Simmer cauliflower with cream until thick, stir in cheese, cool.
Mix in egg, form small bites, coat with Parmesan.
Air fry at 400°F for 10 minutes (or pan-fry), top with shrimp and hot sauce.

Macros (est., per serving, 6): 140 cal, 12g P, 9g F, 3g C.

Hot Shrimp Dip with Cream Cheese

Ingredients
8 oz cream cheese
1/4 cup sour cream
1 clove garlic, minced
1 tbsp lemon juice
1 tsp hot sauce
8 oz cooked shrimp, chopped
2 tbsp green onion

Directions
Heat oven to 375°F.
Mix everything, spread in a small dish.
Bake 15 to 18 minutes, serve warm.

Macros (est., per serving, 6): 160 cal, 12g P, 11g F, 2g C.

Fried Green Tomatoes Topped with Shrimp and Remoulade (Low Carb Coating)

Ingredients
2 green tomatoes, sliced
1/3 cup almond flour
1/3 cup grated Parmesan
1 egg, beaten
12 oz shrimp, sautéed in 1 tbsp butter, salt, pepper
1/3 cup remoulade (from above)

Directions
Dip tomato slices in egg, coat in almond flour and Parmesan.
Pan-fry until crisp, 2 to 3 minutes per side.
Top with sautéed shrimp and a spoon of remoulade.

Macros (est., per serving, 4): 320 cal, 25g P, 20g F, 10g C.

Grilled, Smothered, and Fusion: Bold Shrimp Dinners That Still Fit a Low Carb Plan

You don’t need rice or bread to make these shrimp dinners feel complete. Build the plate with veggies that catch the sauce: sautéed cabbage ribbons, zucchini noodles, cauliflower mash, or roasted broccoli. Think of them like sponges for butter, pan gravy, and spicy drippings, you still get comfort, just with fewer carbs.

Grilled Shrimp with Bourbon Jalapeño Vinaigrette (No Sugar Added)

Ingredients
1 lb large shrimp, peeled and deveined
1 tbsp bourbon
1 jalapeño, minced
2 tbsp lime juice
3 tbsp olive oil
1 tsp Dijon mustard
1/2 tsp salt, 1/4 tsp black pepper
2 tbsp chopped cilantro or parsley

Directions
Whisk bourbon, jalapeño, lime, oil, Dijon, salt, pepper; toss with shrimp 10 minutes.
Grill over high heat (or grill pan), 1 to 2 minutes per side, just opaque.
Finish with herbs and extra lime.

Macros (est., per serving, 4): 230 cal, 23g P, 14g F, 2g C.

Smothered Shrimp and Potatoes (Radish Swap Option)

Ingredients (choose one)
Option A: 12 oz baby potatoes, halved (higher carb)
Option B: 16 oz radishes, halved (lower carb)
1 lb shrimp, peeled
2 tbsp butter
1/2 cup sliced onion
1/2 cup stock
1 tsp Cajun seasoning, black pepper

Directions
Boil potatoes 10 minutes (or radishes 12 minutes), drain.
Sauté onion in butter 6 minutes; add stock and seasoning, simmer 3 minutes.
Add potatoes or radishes, then shrimp, cook 3 minutes; spoon gravy over.

Macros (est., radish version, per serving, 4): 240 cal, 25g P, 12g F, 7g C.

Shrimp and Bacon Skewers with Creole Glaze (Sugar Free)

Ingredients
1 lb jumbo shrimp
8 bacon slices (thin), halved
Glaze: 2 tbsp butter, 1 tbsp Worcestershire, 1 tbsp hot sauce, 1 tsp smoked paprika, 1 tbsp lemon juice

Directions
Wrap each shrimp with bacon, skewer, then grill 2 to 3 minutes per side.
Melt glaze ingredients; brush after flipping, then again off heat.

Macros (est., per serving, 4): 360 cal, 28g P, 25g F, 2g C.

Smothered Shrimp and Grits (Cauliflower Grits and Pan Gravy)

Ingredients
Cauli grits: 4 cups riced cauliflower, 1/4 cup heavy cream, 1/2 cup cheddar, salt
Pan gravy: 1 tbsp butter, 1/2 cup diced onion, 1/4 cup diced celery, 1/4 cup diced bell pepper, 3/4 cup stock
1 lb shrimp, Cajun seasoning

Directions
Simmer cauliflower with cream 6 minutes; stir in cheddar.
Sauté trinity in butter 6 minutes; add stock, simmer 3 minutes.
Add seasoned shrimp, cook 3 minutes; serve over cauli grits.

Macros (est., per serving, 4): 380 cal, 33g P, 24g F, 11g C.

Garlic Shrimp and Peas (One Pan, Bright and Simple)

Ingredients
1 lb shrimp
1 cup frozen peas (peas add carbs)
3 cloves garlic, minced
2 tbsp butter or olive oil
1 tbsp lemon juice
2 tbsp parsley, chopped
Salt, pepper

Directions
Sauté garlic in butter 30 seconds; add peas 2 minutes.
Add shrimp, cook 3 minutes; finish with lemon and parsley.

Macros (est., per serving, 4): 260 cal, 27g P, 11g F, 9g C.

Instant Pot Shrimp Boil (Fast Cajun Classic)

Ingredients
1 lb shrimp (add at end)
6 oz Andouille, sliced
2 cups water or stock
1 lemon, halved
1 tbsp Old Bay or Cajun seasoning
Optional: 1 ear corn, cut into 3 pieces (measured)

Directions
Pressure cook sausage, liquid, lemon, seasoning, and corn (if using), 3 minutes, quick release.
Stir in shrimp, lid on 3 to 4 minutes until opaque.

Macros (est., per serving, 4, no corn): 240 cal, 25g P, 12g F, 2g C.
With corn (adds): +25 cal, +6g C per serving.

Shrimp and Sausage Gumbo (Weeknight Shortcut)

Ingredients
1 tbsp oil
6 oz Andouille, sliced
1/2 cup onion, 1/2 cup celery, 1/2 cup bell pepper
2 cloves garlic
12 oz okra, sliced
3 cups stock, 1 bay leaf
Optional roux: 1 tbsp butter + 1 tbsp flour (adds carbs)
1 lb shrimp

Directions
Brown sausage; sauté trinity 6 minutes, add garlic 30 seconds.
Add okra, stock, bay; simmer 12 minutes (add roux if using).
Add shrimp 3 minutes; season to taste.

Macros (est., per serving, 4, no roux): 320 cal, 30g P, 14g F, 12g C.

Filipino New Orleans BBQ Fusion Shrimp

Ingredients
1 lb shrimp
3 tbsp butter
2 tbsp calamansi or lime juice
3 cloves garlic, minced
1 tbsp Worcestershire
1 tbsp coconut aminos
Black pepper, pinch salt

Directions
Simmer butter, garlic, pepper 1 minute; add Worcestershire, citrus, aminos.
Add shrimp, toss 3 minutes; reduce sauce 1 minute.

Macros (est., per serving, 4): 230 cal, 24g P, 13g F, 3g C.

Curry Shrimp Étouffée (Creamy Spice Twist)

Ingredients
2 tbsp butter
1/2 cup onion, 1/4 cup celery, 1/4 cup bell pepper
1 tbsp curry powder
2 cups stock
Thicken: 1 tsp xanthan gum (or 1 tbsp flour for light roux)
1 lb shrimp
4 cups cauliflower rice (to serve)

Directions
Sauté trinity in butter 6 minutes; stir in curry 30 seconds.
Add stock; whisk in xanthan; simmer 3 minutes.
Add shrimp 3 minutes; serve over cauliflower rice.

Macros (est., per serving, 4): 300 cal, 29g P, 14g F, 12g C.

Warm Shrimp Salad with Tarragon (Meal Prep Friendly)

Ingredients
8 oz mixed greens
1/2 cup cucumber, sliced
1/2 cup celery, sliced
Optional: 1 avocado, sliced
1 lb shrimp
Dressing: 2 tbsp butter, 1 tbsp lemon juice, 1 tsp tarragon, salt, pepper

Directions
Sauté shrimp quickly; melt butter with lemon and tarragon.
Toss greens and veg, top with warm shrimp and dressing.

Macros (est., per serving, 4, no avocado): 220 cal, 24g P, 12g F, 4g C.

Pineapple Habanero Shrimp (Keep It Light, Keep It Measured)

Ingredients
1 lb shrimp
1/2 cup diced pineapple (carbs here)
1 habanero, minced
2 cloves garlic
1 tbsp olive oil
2 tbsp lime juice, salt

Directions
Sauté garlic and habanero in oil 30 seconds; add shrimp 3 minutes.
Fold in pineapple and lime 30 seconds, serve fast.

Macros (est., per serving, 4): 230 cal, 24g P, 10g F, 10g C.

Shrimp and Okra Kebabs (Char and Spice)

Ingredients
1 lb shrimp
12 oz okra, whole or halved
2 tbsp olive oil
2 cloves garlic, minced
1 tsp paprika
1 tsp Creole seasoning

Directions
Toss shrimp and okra with oil and seasonings; skewer.
Grill 2 to 3 minutes per side, until shrimp is just done.

Macros (est., per serving, 4): 240 cal, 24g P, 13g F, 9g C.

Cajun Shrimp with Mango Salsa (Small Portion Salsa)

Ingredients
1 lb shrimp, Cajun seasoned
Salsa: 1/2 cup diced mango total, 2 tbsp red onion, 1 tbsp jalapeño, 1 tbsp lime juice, 2 tbsp cilantro, pinch salt

Directions
Sear shrimp 2 minutes per side.
Mix salsa, spoon a little over each portion.

Macros (est., per serving, 4): 210 cal, 24g P, 7g F, 8g C.

Shrimp and Pasta Jambalaya (Low Carb Noodle Pot)

Ingredients
4 oz Andouille, sliced
1 tbsp oil
1/2 cup onion, 1/2 cup celery, 1/2 cup bell pepper
1 (14.5 oz) diced tomatoes (no-sugar-added)
8 oz hearts of palm pasta (or 3 medium zucchini, spiralized)
1 lb shrimp, Creole seasoning

Directions
Brown sausage; sauté trinity 6 minutes; add tomatoes, simmer 6 minutes.
Stir in pasta, heat 2 minutes; add shrimp 3 minutes.

Macros (est., per serving, 4, hearts of palm): 320 cal, 31g P, 12g F, 14g C.

Easy Cajun Shrimp with Rice (Cauliflower Rice Default)

Ingredients
4 cups cauliflower rice
1 tbsp oil
1/2 cup onion, 1/2 cup bell pepper
2 cloves garlic
1 tsp Cajun seasoning
1 lb shrimp
2 tbsp green onion (optional)

Directions
Sauté onion and pepper in oil 5 minutes; add garlic 30 seconds.
Add cauliflower rice and seasoning, cook 4 minutes.
Add shrimp, cook 3 minutes; top with green onion.
Note: For regular rice, swap in 1 1/2 cups cooked rice and heat through.

Macros (est., per serving, 4): 230 cal, 27g P, 8g F, 10g C.

Enjoy!

These 50 high-protein, low-carb, sugar-free New Orleans shrimp recipes prove you don’t have to give up big flavor to stay on track. You’ve got buttery BBQ shrimp that builds a glossy pan sauce, Creole tomato stews and gumbos that bring the holy trinity comfort, shareable appetizers that stay crisp without added sugar, plus grilled and smothered dinners that feel filling without the heavy sides.

To choose fast, use this simple three-step plan. First, pick a cooking method that fits your night (skillet for speed, oven for hands-off, grill for smoky char). Next, pick a sauce style (buttery Worcestershire, tomato Creole, or creamy). Then pick a low-carb base that soaks it up (greens, cauliflower rice, or zucchini noodles). That combo keeps meals consistent without getting repetitive.

Save this list and rotate two recipes each week, one easy weeknight option and one “treat yourself” plate for the weekend. Try one recipe tonight, then cook extra shrimp so tomorrow’s lunch is ready fast, think salads, bowls, or lettuce wraps.