The Best Southern Shrimp Recipes (High-Protein, Low-Carb, Sugar Free)

Shrimp can taste like a Saturday fish fry and still fit your goals. This collection of Southern Shrimp Recipes (High-Protein, Low-Carb, Sugar Free) keeps the comfort, the spice, and the sauce, without the carb overload.

“Southern” means a mix of Gulf Coast classics, Lowcountry staples, and Cajun and Creole favorites, think garlic butter shrimp, bold blackening spice, and rich skillet sauces. The recipes are adapted in simple ways that still feel true to the originals: breading swaps (almond flour or pork rind crumbs), no added sugar in marinades and glazes, cauliflower rice in place of rice, and cheese-based “grits” when you want that creamy bowl.

Macros will vary based on brands, shrimp size, and serving size, so use them as a guide, not a promise. A solid target per serving is 25 to 40g protein and 5 to 15g net carbs, with shrimp doing most of the heavy lifting.

You’ll also see notes on shrimp sizing (16/20 or 21/25 are reliable picks for most dishes). Each recipe includes ingredients on separate lines with measurements, plus clear, step-by-step directions so you can cook fast and eat well.

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What you get	What it means in these Southern shrimp recipes
Fish-fry comfort, low-carb	Shrimp hits that Saturday fish fry vibe, without the carb overload
Southern mix	Gulf Coast classics, Lowcountry staples, plus Cajun and Creole favorites
Big flavor, real sauces	Garlic butter shrimp, bold blackening spice, rich skillet sauces, kept intact
Simple, true-to-style swaps	Almond flour or pork rind crumbs for breading, cauliflower rice instead of rice, cheese-based “grits” for creamy bowls
Sugar-free approach	No added sugar in marinades and glazes
Macro guide (not a promise)	Brands, shrimp size, and portions change numbers, use macros as a guideline
Solid per-serving target	25 to 40 g protein, 5 to 15 g net carbs, shrimp does most of the work
Shrimp sizing notes	16/20 or 21/25 are reliable picks for most dishes
Clear recipe format	Ingredients listed on separate lines with measurements, plus step-by-step directions for fast cooking

How these Southern shrimp recipes stay sugar free and low-carb (without losing flavor)

Southern shrimp doesn’t need sugar or a pile of starch to taste right. The “big flavor” you want comes from seasoning, heat, smoke, acid, and browned butter. Once you build your sauce and crust around those pillars, cutting sugar and carbs feels less like a restriction and more like a cleanup job.

A lot of classic recipes sneak in carbs through sweet glazes, flour-thickened gravies, and sides like rice, grits, beans, and corn. The fix is simple: swap the sweetener, pick smarter thickeners, and choose a low-carb base that still soaks up sauce. You’ll also keep protein high by letting shrimp stay the star, then adding small, measured boosts when you need them.

Your ingredient swap cheat sheet for classic Southern flavor

Keep this list handy when a recipe calls for a “little something” that turns into a carb bomb. These swaps keep the same Southern vibe, just with better numbers.

Brown sugar to a monk fruit blend (start with less, taste, then adjust)
Honey to a sugar-free honey substitute
BBQ sauce to no-sugar BBQ (or make a quick one with tomato paste, vinegar, smoked paprika, and a sugar-free sweetener)
Ketchup to keto-friendly ketchup (check labels for added sugar)
Hot sauce to sugar-free hot sauce (most are, but some “wing sauces” add sugar)
Cajun seasoning to a homemade blend without sugar (some store blends include sugar or starch)
Flour roux to a dark roux shortcut (dry-toast almond flour, then whisk with oil) or okra thickening
Breadcrumbs to pork rind crumbs, parmesan, or almond flour
Rice to cauliflower rice
Sweet sauces to vinegar and spice-based sauces (pepper vinegar, hot sauce plus butter, lemon, and herbs)

For thick, glossy sauces without flour, lean on reduced stock, a splash of cream, okra, or a tiny pinch of xanthan gum whisked in off heat. Think of thickeners like salt, you can always add more, but you can’t take it out.

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Classic Southern ingredient or step	Low-carb swap	Quick notes
Brown sugar	Monk fruit blend	Start with less, then taste and adjust.
Honey	Sugar-free honey substitute	Check label for net carbs and aftertaste.
BBQ sauce	No-sugar BBQ sauce, or DIY (tomato paste, vinegar, smoked paprika, sugar-free sweetener)	Add heat and smoke first, sweet last.
Ketchup	Keto-friendly ketchup	Many brands hide sugar, read the label.
Hot sauce	Sugar-free hot sauce	Some wing sauces add sugar, plain hot sauce is usually fine.
Cajun seasoning	Homemade Cajun blend without sugar or starch	Some store blends add sugar, maltodextrin, or flour.
Flour roux	Dry-toasted almond flour plus oil, or okra thickening	Toast almond flour until darker for a deeper flavor.
Breadcrumbs	Pork rind crumbs, parmesan, or almond flour	Pork rinds give crunch, parmesan adds salty bite.
Rice	Cauliflower rice	Sauté it dry first to cut moisture.
Sweet glaze sauces	Vinegar and spice-based sauces (pepper vinegar, hot sauce plus butter, lemon, herbs)	Acid and heat replace the missing sweetness.
Flour-thickened gravy	Reduced stock, splash of cream, okra, or a tiny pinch of xanthan gum (off heat)	Add xanthan slowly, it thickens fast and can clump.

Shrimp buying and prep that makes every recipe better

Most “fresh” shrimp at the seafood counter was frozen first, so don’t stress. Frozen shrimp can taste amazing if you thaw it right. Thaw overnight in the fridge, or use a cold-water bath for a faster option. Avoid warm water, it hurts texture.

For weeknight cooking, peeled and deveined shrimp saves time. If you want the best pan sauce, go with tails off so you can eat fast and still get a clean sear. For pretty plated shrimp (cocktail-style or roasted), tails on looks great.

Before you cook, do two small things that change everything:

Pat shrimp dry with paper towels. Wet shrimp steams, dry shrimp sears.
Try a quick brine: salt water for 15 minutes, then rinse and dry. It helps shrimp stay plump and seasoned.

Cook cues are simple. Shrimp curl into a C-shape when done. When they tighten into an O-shape, they’re overcooked. Most medium shrimp only need a couple minutes per side in a hot pan.

For safety, cook shrimp to 145°F. Refrigerate leftovers fast, and chill within 2 hours (sooner if your kitchen is warm). Reheat gently, shrimp gets rubbery when blasted.

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Macro basics for shrimp dishes (simple math, no stress)

Shrimp is one of the easiest proteins to keep low-carb. It’s very high in protein and naturally very low in carbs, so most of your carbs come from what you add around it.

Common carb traps in Southern shrimp dishes include:

Breading and batters (flour, cornmeal, breadcrumbs)
Sweet sauces (BBQ, glazes, bottled “sticky” marinades)
Sides like grits, rice, beans, corn, and sweet slaw dressings

To keep portions simple, build your plate like this: double down on shrimp, keep sauces punchy but not sugary, then pick one base. For “grits,” you’ve got options that match different carb targets:

Cauliflower grits for the lowest carbs
Cheesy egg-based grits when you want extra protein
A small portion of stone-ground grits if you’re doing moderate low-carb (keep the shrimp portion big)

Watch sodium and spice, since sugar-free cooking often leans harder on salt and heat. Start with half the salt in store seasonings, then adjust at the end. For heat, add cayenne or hot sauce in small steps, you can always build it.

If you want higher protein without changing the recipe much, use extra shrimp, stir in egg whites (great in “grits” bowls), or add lean sausage in measured amounts so fat and calories don’t jump too far. Net carbs can vary too, because fiber and sugar alcohols hit people differently, so treat “net” as a tool, not a rule.

Topic	Best choice	Quick how-to	Why it makes recipes better
“Fresh” vs frozen	Buy frozen with confidence	Most counter shrimp was frozen first, frozen is fine	You get consistent quality, often better price
Thawing	Fridge thaw is best	Thaw overnight in the fridge	Keeps texture firm and clean
Fast thaw	Cold-water bath	Seal in a bag, submerge in cold water, change water once or twice	Thaws fast without turning soft
What to avoid	Warm water	Don’t thaw in warm water	Warm water hurts texture and can turn shrimp mushy
Time-saver shrimp	Peeled and deveined	Buy P&D for weeknights	Less prep, faster dinner
Pan sauce and sear	Tails off	Cook tails-off when you want a clean sear	Better contact with the pan, easier to eat fast
Presentation shrimp	Tails on	Keep tails-on for cocktail or roasting	Looks better on the plate
Prep step 1	Dry the shrimp	Pat dry with paper towels	Dry shrimp sears, wet shrimp steams
Prep step 2	Quick brine	15 minutes in salt water, then rinse and dry	Helps shrimp stay plump and seasoned
Doneness cue	C-shape curl	Pull when shrimp turns opaque and curls like a C	Tender, not rubbery
Overcook cue	O-shape curl	If it tightens into an O, it went too far	Overcooked shrimp gets tough
Typical cook time	Hot pan, short time	Many medium shrimp need a couple minutes per side	Quick cooking keeps it juicy
Food safety temp	145°F	Use a thermometer if you want certainty	Reduces risk, removes guesswork
Leftovers safety	Chill fast	Refrigerate within 2 hours (sooner if it’s warm)	Keeps quality and safety in check
Reheating	Gentle heat	Warm low and slow, avoid blasting	Shrimp turns rubbery when overheated
Macro baseline	Shrimp is low-carb	Carbs mostly come from coating, sauce, and sides	Easier to stay low-carb without special swaps
Common carb trap 1	Breading and batters	Watch flour, cornmeal, breadcrumbs	Adds carbs fast
Common carb trap 2	Sweet sauces	Skip sugary BBQ, glazes, sticky marinades	Hidden sugar adds up quickly
Common carb trap 3	Sides	Grits, rice, beans, corn, sweet slaw dressings	Sides often drive the carb count
Simple plate build	Shrimp-forward plate	More shrimp, punchy not sugary sauce, pick one base	Simple portions, better protein balance
“Grits” base (lowest carb)	Cauliflower grits	Swap in cauliflower-based grits	Lowest carbs, still comforting
“Grits” base (more protein)	Cheesy egg-based grits	Use eggs and cheese as the base	Higher protein without much fuss
“Grits” base (moderate low-carb)	Small stone-ground portion	Keep grits small, shrimp portion big	Satisfies the craving while limiting carbs
Salt and heat	Adjust slowly	Start with half the salt in store blends, add heat in small steps	Better control, avoids over-salting
Higher-protein add-ons	Easy boosts	Add more shrimp, stir in egg whites, add lean sausage in measured amounts	Raises protein without blowing up calories
Net carbs note	Use as a guide	Fiber and sugar alcohols vary by person	Helps planning, doesn’t replace real labels

Shrimp and grits favorites, made high-protein and low-carb (with full ingredients and directions)

Shrimp and grits is comfort food with a little swagger. To keep it high-protein and low-carb, these recipes swap in cauliflower-cheddar grits (or egg-enriched grits) that still feel creamy and rich. You’ll get the same buttery sauces and savory toppings, just without the starch overload.

Classic Southern Shrimp and Grits (low-carb cauliflower grits)

A buttery, garlicky skillet of shrimp and bacon over cheesy cauliflower grits.

Ingredients (4 servings)
Shrimp (peeled, deveined), 1 1/2 lb
Bacon, 4 slices (or turkey bacon, 5 slices)
Garlic, 4 cloves (minced)
Scallions, 4 (sliced, whites and greens separated)
Chicken stock, 1/2 cup
Lemon juice, 1 tbsp
Hot sauce (sugar free), 1 to 2 tsp
Butter, 2 tbsp
Frozen riced cauliflower, 20 oz
Sharp cheddar (shredded), 1 cup (4 oz)
Cream cheese, 3 oz
Salt, 1/2 tsp
Black pepper, 1/2 tsp

Directions
Cook bacon until crisp, chop, keep 1 tbsp drippings in the skillet.
Pat shrimp dry, season with salt and pepper, sear 1 to 2 minutes per side, remove.
Add garlic and scallion whites, cook 30 seconds, add stock, lemon, hot sauce, and butter, simmer 2 minutes.
Return shrimp and bacon to coat, turn off heat, add scallion greens.
Microwave cauliflower until hot, squeeze dry, stir in cheddar and cream cheese until creamy, serve shrimp on top.

Macro estimate (per serving): ~420 calories, ~43g protein, ~7g net carbs, ~24g fat.

Classic New Orleans BBQ Shrimp and Grits (Worcestershire, butter, and pepper)

Peppery, buttery “BBQ shrimp” sauce thickened by reduction, not sugar.

Ingredients (4 servings)
Shrimp, 1 1/2 lb
Butter, 5 tbsp
Garlic, 5 cloves (minced)
Sugar-free Worcestershire, 2 tbsp
Chicken stock, 1/2 cup
Lemon juice, 2 tbsp
Black pepper, 2 tsp (more to taste)
Paprika, 1 tsp
Cayenne, 1/8 tsp (optional)
Frozen riced cauliflower, 20 oz
Sharp cheddar, 1 cup (4 oz)
Cream cheese, 2 oz
Salt, 1/2 tsp

Directions
Simmer stock, Worcestershire, lemon, pepper, paprika, and garlic for 4 to 5 minutes to reduce slightly.
Whisk in butter, then add shrimp and cook 2 to 3 minutes until just pink.
Keep sauce moving and let it reduce 1 to 2 minutes to coat the shrimp.
Make cauliflower grits: heat cauliflower, squeeze dry, stir in cheddar and cream cheese, salt to taste.
Serve bowl-style, or chill grits, form 8 small cakes, and pan-sear in 1 tbsp oil for crisp edges.

Macro estimate (per serving): ~460 calories, ~44g protein, ~7g net carbs, ~29g fat.

Lowcountry Shrimp and Grits (bacon and cheddar)

Smoky bacon, sweet pepper, and cheddar bring that Lowcountry feel.

Ingredients (4 servings)
Shrimp, 1 1/2 lb
Bacon, 4 slices (chopped)
Bell pepper, 1 cup (diced)
Onion, 1/4 cup (minced, optional)
Diced tomato, 1/2 cup (optional)
Garlic, 3 cloves (minced)
Chicken stock, 1/2 cup
Butter, 1 tbsp
Frozen riced cauliflower, 20 oz
Cheddar, 1 1/4 cups (5 oz)
Cream cheese, 2 oz
Salt, 1/2 tsp
Black pepper, 1/2 tsp

Directions
Cook bacon until crisp, remove, keep 1 tbsp drippings in the skillet.
Cook bell pepper (and onion if using) 3 minutes, add garlic 30 seconds.
Add shrimp, cook 1 minute, add stock (and tomato if using), simmer 2 to 3 minutes until shrimp is done.
Stir in butter, return bacon, season with salt and pepper.
Make cauliflower-cheddar grits and serve shrimp mixture on top.

Carb note: For stricter low-carb, skip onion and tomato.
Macro estimate (per serving): ~480 calories, ~46g protein, ~8g net carbs, ~30g fat.

Garlic Shrimp and Grits (extra protein, extra garlic)

Egg whites turn cauliflower grits silky and higher-protein, like a warm savory custard.

Ingredients (4 servings)
Shrimp, 1 1/2 lb
Butter, 2 tbsp
Olive oil, 1 tbsp
Garlic, 6 cloves (minced)
Chicken stock, 1/3 cup
Lemon zest, 1 tsp
Lemon juice, 1 tbsp
Parsley, 2 tbsp (chopped)
Frozen riced cauliflower, 20 oz
Egg whites, 1 cup
Parmesan (grated), 1/3 cup
Cream cheese, 2 oz
Salt, 3/4 tsp
Black pepper, 1/2 tsp

Directions
Sear shrimp in oil 1 to 2 minutes per side, remove.
Add butter and garlic, cook 30 seconds, add stock, simmer 1 minute.
Return shrimp, add lemon zest, lemon juice, and parsley, toss and turn off heat.
Heat cauliflower, squeeze dry, stir in cream cheese and parmesan.
With heat on low, slowly stir in egg whites until thick and creamy, season, then top with shrimp.

Macro estimate (per serving): ~410 calories, ~52g protein, ~6g net carbs, ~20g fat.

Cajun Shrimp and Grits with Andouille Sausage (spicy, smoky)

A smoky Cajun bowl with measured sausage so protein stays high and carbs stay low.

Ingredients (4 servings)
Shrimp, 1 1/2 lb
Andouille sausage, 4 oz (sliced) (or chicken andouille, 4 oz)
Butter, 2 tbsp
Garlic, 4 cloves (minced)
Chicken stock, 1/2 cup
Cajun seasoning (no sugar), 2 tsp
Lemon juice, 1 tbsp
Frozen riced cauliflower, 20 oz
Cheddar, 1 cup (4 oz)
Cream cheese, 2 oz
Salt, 1/2 tsp

Directions
Brown sausage slices 2 to 3 minutes, remove.
Season shrimp with Cajun seasoning, sear 1 minute per side, remove.
Add garlic and stock, simmer 2 minutes, whisk in butter.
Return shrimp and sausage, cook 1 to 2 minutes to finish, add lemon juice.
Make cauliflower-cheddar grits, then spoon spicy shrimp over top.

Spice slider: Mild 1 tsp Cajun, medium 2 tsp, hot 2 tsp plus 1/4 tsp cayenne.
Macro estimate (per serving): ~520 calories, ~45g protein, ~7g net carbs, ~35g fat.

Coastal Carolina Shrimp and Cheddar Grits Cakes (pan-seared cakes)

Crisp-edged “grit cakes” made from cauliflower, eggs, and cheddar, topped with quick shrimp gravy.

Ingredients (4 servings)
Frozen riced cauliflower, 20 oz
Eggs, 2 large
Cheddar (shredded), 1 cup (4 oz)
Salt, 1/2 tsp
Black pepper, 1/2 tsp
Avocado oil, 1 tbsp
Shrimp, 1 1/2 lb
Butter, 2 tbsp
Garlic, 3 cloves (minced)
Chicken stock, 3/4 cup
Okra, 1 cup (sliced) (or xanthan gum, 1/8 tsp)
Lemon juice, 1 tbsp

Directions
Heat cauliflower, squeeze very dry, mix with eggs, cheddar, salt, and pepper.
Form 8 patties, pan-sear in avocado oil 3 to 4 minutes per side, keep warm.
Cook shrimp in butter 1 minute per side, remove, sauté garlic 30 seconds.
Add stock and okra, simmer 4 to 5 minutes until thick (or whisk in xanthan off heat).
Return shrimp, add lemon juice, spoon gravy over cakes.

Macro estimate (per serving): ~470 calories, ~48g protein, ~8g net carbs, ~27g fat.

Fried Shrimp and Pimento Cheese Grits (crispy, sugar free)

Crunchy pork rind and parmesan crust, with creamy pimento cheese grits underneath.

Ingredients (4 servings)
Shrimp, 1 1/2 lb
Eggs, 2 large (beaten)
Pork rind crumbs, 1 cup
Parmesan (grated), 1/2 cup
Paprika, 1 tsp
Garlic powder, 1/2 tsp
Avocado oil, 1/4 cup (for shallow frying)
Frozen riced cauliflower, 20 oz
Cheddar, 1 cup (4 oz)
Cream cheese, 2 oz
Mayonnaise, 1/3 cup
Diced pimentos (drained), 1/4 cup
Salt, 1/2 tsp

Directions
Stir mayo, pimentos, cream cheese, and 1/2 cup cheddar, season with salt.
Heat cauliflower, squeeze dry, stir in remaining cheddar, then swirl in pimento cheese.
Dredge shrimp in egg, then pork rind crumbs mixed with parmesan and spices.
Shallow-fry 1 to 2 minutes per side until golden, drain, and serve over grits.

Macro estimate (per serving): ~610 calories, ~50g protein, ~6g net carbs, ~43g fat.

Shrimp Succotash and Blue Corn Grits (low-carb succotash twist)

A veggie-forward succotash with shrimp, with a strict cauliflower base or a small blue corn grits add-on.

Ingredients (4 servings)
Shrimp, 1 1/2 lb
Butter, 2 tbsp
Garlic, 3 cloves (minced)
Bell pepper, 1 cup (diced)
Zucchini, 1 cup (diced)
Okra, 1 cup (sliced)
Corn kernels, 1/3 cup (optional)
Chicken stock, 1/3 cup
Lemon juice, 1 tbsp
Frozen riced cauliflower, 20 oz
Cheddar, 1 cup (4 oz)
Blue corn grits (dry), 1/4 cup (optional, cook separately)
Salt, 1/2 tsp
Black pepper, 1/2 tsp

Directions
Make cauliflower-cheddar grits, keep warm (cook blue corn grits separately if using).
Sauté bell pepper, zucchini, and okra in butter 4 minutes, add garlic 30 seconds.
Add shrimp and stock, simmer 2 to 3 minutes until shrimp is done, add lemon juice.
Fold in corn if using, season, and spoon over grits.

Macro estimate (per serving, strict low-carb, no corn, cauliflower grits): ~420 calories, ~45g protein, ~7g net carbs, ~22g fat.
Macro estimate (per serving, moderate, add corn and 2 tbsp cooked blue corn grits): ~470 calories, ~45g protein, ~13g net carbs, ~23g fat.

Shrimp and Grits Fritters (party-friendly, high-protein)

Cheddar-scallion shrimp fritters that eat like hushpuppies, just without the cornmeal.

Ingredients (4 servings)
Cooked shrimp, 12 oz (chopped)
Eggs, 3 large
Almond flour, 1/3 cup
Cheddar (shredded), 3/4 cup (3 oz)
Scallions, 3 (sliced)
Baking powder, 1/2 tsp
Salt, 1/2 tsp
Black pepper, 1/4 tsp
Avocado oil, 3 tbsp (for pan-frying)
Mayonnaise, 1/3 cup
Horseradish, 1 tsp
Hot sauce (sugar free), 1 tsp
Paprika, 1/2 tsp
Lemon juice, 1 tsp

Directions
Mix mayo, horseradish, hot sauce, paprika, and lemon, chill.
Whisk eggs, stir in almond flour, baking powder, salt, pepper, cheddar, scallions, and chopped shrimp.
Spoon batter into the pan, cook 2 to 3 minutes per side until browned.
Serve hot with spicy remoulade.

Macro estimate (per serving): ~440 calories, ~36g protein, ~4g net carbs, ~31g fat.

Crispy starters and party bites that fit low-carb Southern eating (with full ingredients and directions)

Party shrimp should be loud, crunchy, and easy to grab. These starters keep carbs low with pork rind crumbs, almond flour, unsweetened coconut, and simple sugar-free sauces. Use medium shrimp (21/25) so they cook fast and stay juicy.

Blackened Fried Shrimp (pork rind crust)

Ingredients (4 servings)
Raw shrimp (peeled, deveined), 1 lb
Blackening spice (no sugar), 1 1/2 tbsp
Eggs, 2 large
Water, 1 tbsp
Pork rind crumbs, 1 cup
Avocado oil, 1/4 cup (skillet) or 1 tbsp (air fryer spray)

Directions (skillet)
Pat shrimp dry, toss with blackening spice.
Whisk eggs with water in a bowl.
Dip shrimp in egg wash, coat in pork rind crumbs.
Heat avocado oil over medium-high.
Fry 1 to 2 minutes per side until crisp, drain on a rack.

Directions (air fryer)
Preheat air fryer to 400°F.
Bread shrimp as above, mist with avocado oil.
Air fry 6 to 8 minutes, flip halfway.

Macro estimate (per serving): ~360 calories, ~30g protein, ~2g net carbs, ~24g fat.

Coconut Shrimp (unsweetened coconut, no sugar sauce)

Ingredients (4 servings)
Raw shrimp, 1 lb
Eggs, 2 large
Unsweetened shredded coconut, 3/4 cup
Almond flour, 1/3 cup
Salt, 1/2 tsp
Avocado oil spray, as needed
Mayonnaise, 1/2 cup
Lime zest, 1 tsp
Lime juice, 1 tbsp
Sugar-free chili sauce, 1 tbsp
Chili powder, 1/4 tsp

Directions
Heat air fryer to 400°F.
Whisk eggs in a bowl.
Mix coconut, almond flour, and salt on a plate.
Dip shrimp in egg, press into coating.
Air fry 7 to 9 minutes, flip halfway.
Stir mayo, lime, chili sauce, and chili powder for dip.

Macro estimate (per serving): ~430 calories, ~29g protein, ~6g net carbs, ~31g fat.

Bacon-Wrapped Shrimp with Creole Mustard Dip

Ingredients (4 servings)
Raw shrimp (large), 1 lb
Bacon, 8 slices (cut in half)
Cajun seasoning (no sugar), 1 tsp
Toothpicks, 16
Mayonnaise, 1/3 cup
Dijon mustard, 2 tbsp
Hot sauce (sugar free), 1 tsp
Lemon juice, 1 tsp
Paprika, 1/4 tsp

Directions
Heat oven to 425°F, line a sheet pan with foil, add a rack.
Season shrimp with Cajun seasoning.
Wrap each shrimp with bacon, secure with toothpick.
Bake 12 to 16 minutes, turn once, broil 1 minute if needed.
Whisk dip ingredients, serve alongside.

Macro estimate (per serving): ~390 calories, ~28g protein, ~1g net carbs, ~30g fat.

Shrimp-Stuffed Mushrooms (easy make-ahead)

Ingredients (4 servings)
Cremini mushrooms, 16 (stems removed)
Raw shrimp, 8 oz (chopped)
Cream cheese, 4 oz
Parmesan (grated), 1/3 cup
Scallions, 2 (sliced)
Old Bay, 1 tsp
Garlic powder, 1/4 tsp

Directions
Heat oven to 400°F.
Chop mushroom stems, sauté dry 2 minutes (optional, helps reduce moisture).
Mix chopped shrimp, cream cheese, parmesan, scallions, Old Bay, and garlic powder.
Fill caps, bake 14 to 16 minutes until hot and lightly browned.
Cool, chill, then rewarm at 350°F for 6 to 8 minutes.

Macro estimate (per serving): ~210 calories, ~18g protein, ~4g net carbs, ~13g fat.

Cajun Shrimp Deviled Eggs

Ingredients (6 servings)
Hard-boiled eggs, 6 large
Cooked shrimp, 6 oz (chopped)
Mayonnaise, 1/3 cup
Yellow mustard, 1 tbsp
Cajun seasoning (no sugar), 3/4 tsp
Paprika, 1/4 tsp
Salt, to taste

Directions
Halve eggs, scoop yolks into a bowl.
Mash yolks with mayo, mustard, Cajun seasoning, paprika, and salt.
Pipe or spoon filling into whites.
Top each with chopped shrimp.
Chill at least 30 minutes before serving.

Macro estimate (per serving): ~190 calories, ~14g protein, ~1g net carbs, ~14g fat.

Shrimp Remoulade (New Orleans style, sugar free)

Ingredients (4 servings)
Cooked shrimp (chilled), 1 lb
Mayonnaise, 1/2 cup
Dijon mustard, 1 tbsp
Sugar-free ketchup, 2 tbsp
Prepared horseradish, 1 tbsp
Paprika, 1/2 tsp
Pickle juice, 1 tbsp
Hot sauce (sugar free), 1 tsp
Parsley, 2 tbsp (chopped)
Romaine or butter lettuce cups, 8

Directions
Whisk mayo, Dijon, ketchup, horseradish, paprika, pickle juice, hot sauce, and parsley.
Toss shrimp in sauce, chill 20 minutes.
Spoon into lettuce cups and serve cold.

Macro estimate (per serving): ~360 calories, ~26g protein, ~3g net carbs, ~27g fat.

Pickled Shrimp (bright, chilled appetizer)

Ingredients (6 servings)
Raw shrimp, 1 1/2 lb
Apple cider vinegar, 1/2 cup
Olive oil, 1/4 cup
Lemon (zest and juice), 1
Bay leaves, 2
Black peppercorns, 1 tsp
Red pepper flakes, 1/2 tsp
Celery, 2 ribs (thin-sliced)
Onion (thin-sliced, optional), 1/4 cup
Salt, 1 tsp

Directions
Poach shrimp in salted simmering water 2 to 3 minutes, then chill in ice water.
Whisk vinegar, olive oil, lemon, bay, peppercorns, and red pepper flakes.
Toss shrimp with celery (and onion).
Pour marinade over, cover, and chill 8 to 12 hours.
Remove bay leaves before serving.

Macro estimate (per serving): ~180 calories, ~24g protein, ~2g net carbs, ~9g fat.

Crispy Shrimp Toast (low-carb toast base)

Ingredients (4 servings)
Low-carb bread, 4 slices (or chaffles, 4)
Raw shrimp, 10 oz
Egg white, 1
Sesame oil, 1 tsp
Garlic, 1 clove (grated)
Scallion, 1 (finely chopped)
Salt, 1/2 tsp
Avocado oil, 2 tbsp

Directions
Pulse shrimp with egg white, sesame oil, garlic, scallion, and salt into a sticky paste.
Spread paste on one side of each slice.
Heat avocado oil in a skillet over medium.
Sear shrimp-side down 3 to 4 minutes.
Flip and toast bread side 1 to 2 minutes, slice into bites.

Macro estimate (per serving): ~320 calories, ~26g protein, ~6g net carbs, ~19g fat.

Shrimp Mold (retro Southern, modern macros)

Ingredients (8 servings)
Cooked shrimp (chopped), 12 oz
Cream cheese (softened), 6 oz
Unflavored gelatin, 2 packets (about 14 g)
Cold water, 1/2 cup
Hot water, 1/2 cup
Celery (fine dice), 1/2 cup
Green onion (sliced), 1/4 cup
Lemon juice, 2 tbsp
Hot sauce (sugar free), 1 tsp
Salt, 1/2 tsp

Directions
Sprinkle gelatin over cold water, rest 5 minutes to bloom.
Stir in hot water until fully dissolved, cool 5 minutes.
Beat cream cheese until smooth, then slowly beat in gelatin mixture.
Fold in shrimp, celery, green onion, lemon juice, hot sauce, and salt.
Pour into a greased mold, chill 4 hours or overnight.

Macro estimate (per serving): ~140 calories, ~13g protein, ~2g net carbs, ~8g fat.

Bang Bang Shrimp (sugar free sauce)

Ingredients (4 servings)
Raw shrimp, 1 lb
Eggs, 2 large
Almond flour, 1/3 cup
Pork rind crumbs, 2/3 cup
Avocado oil, 3 tbsp (shallow fry)
Mayonnaise, 1/3 cup
Sugar-free chili sauce, 2 tbsp
Sriracha, 1 to 2 tsp
Lime juice, 1 tsp

Directions
Whisk sauce ingredients, set aside.
Whisk eggs in a bowl, mix almond flour and pork rinds on a plate.
Dip shrimp in egg, coat in breading.
Shallow-fry 1 to 2 minutes per side until golden.
Toss with sauce right before serving.

Macro estimate (per serving): ~460 calories, ~32g protein, ~3g net carbs, ~34g fat.

Shrimp Cocktail with Horseradish Cream

Ingredients (4 servings)
Cooked shrimp (chilled), 1 lb
Tomato paste, 2 tbsp
Apple cider vinegar, 1 tbsp
Prepared horseradish, 1 1/2 tbsp
Hot sauce (sugar free), 1 tsp
Salt, 1/4 tsp
Sour cream (optional), 1/3 cup
Lemon juice (optional), 1 tsp

Directions
Stir tomato paste, vinegar, horseradish, hot sauce, and salt for cocktail sauce.
Mix sour cream with lemon and a spoon of horseradish (optional).
Serve shrimp cold with one or both sauces.

Macro estimate (per serving, with cocktail sauce only): ~170 calories, ~24g protein, ~3g net carbs, ~2g fat.

Gumbo, boils, and comforting bowls, Southern style with smarter carbs (with full ingredients and directions)

These are the bowls that make a kitchen feel like home, gumbo that clings to a spoon, Creole that smells like Sunday, and shrimp boils that turn into a table event. The low-carb shift is simple: thicken with okra, reduced stock, or a tiny pinch of xanthan gum, skip sugar, and serve sauces over cauliflower rice (or just eat it like stew).

Shrimp and Okra Gumbo (okra-thickened, no flour)

Ingredients (4 servings)
Shrimp (peeled, deveined), 1 1/2 lb
Okra (sliced, fresh or frozen), 3 cups
Onion, 1 cup (diced)
Celery, 3/4 cup (diced)
Green bell pepper, 3/4 cup (diced)
Garlic, 4 cloves (minced)
Seafood or chicken stock, 4 cups
Cajun seasoning (no sugar), 2 tsp
Bay leaf, 1
Optional chicken thigh (boneless), 8 oz (diced)
Cauliflower rice (to serve), 4 cups (cooked)

Directions
Sauté onion, celery, and bell pepper in 1 tbsp oil for 6 minutes, add garlic for 30 seconds. Add okra and cook 5 minutes to pull out its thickening power. Stir in stock, Cajun seasoning, and bay leaf, simmer 20 minutes (add chicken and simmer until done). Add shrimp for the last 3 to 4 minutes, remove bay leaf, serve over cauliflower rice.

Macro estimate (per serving, with cauliflower rice, no chicken): ~320 calories, ~42g protein, ~9g net carbs, ~10g fat.

Seafood Gumbo with Dark Roux (low-carb roux method)

Ingredients (4 servings)
Shrimp, 1 1/2 lb
Almond flour or lupin flour, 1/3 cup
Avocado oil, 1/3 cup
Trinity (onion, celery, bell pepper), 2 1/2 cups (diced)
Garlic, 4 cloves (minced)
Stock, 5 cups
Cajun seasoning, 2 tsp
Bay leaf, 1
Optional crab meat, 6 oz

Directions
In a heavy pot, whisk flour and oil over medium heat until the roux turns deep brown (10 to 18 minutes), keep it moving. Stir in trinity, cook 6 minutes, add garlic 30 seconds. Add stock, seasoning, and bay leaf, simmer 25 minutes, then add shrimp (and crab) for 3 to 4 minutes.

Safety note: Hot roux burns like lava, keep kids away, use a long whisk, and don’t splash water into it.
Macro estimate (per serving, with almond flour, no crab): ~520 calories, ~41g protein, ~8g net carbs, ~35g fat.

Shrimp and Oyster Gumbo (briny, rich)

Ingredients (4 servings)
Shrimp, 1 lb
Oysters (with liquor if possible), 8 oz
Trinity, 2 cups (diced)
Garlic, 3 cloves (minced)
Stock, 4 cups
Okra (sliced) 2 cups (or xanthan gum, 1/8 tsp)
Cajun seasoning, 2 tsp
Bay leaf, 1

Directions
Cook trinity 6 minutes, add garlic 30 seconds. Add stock, okra, seasoning, and bay leaf, simmer 20 minutes until slightly thick. Add shrimp for 3 minutes, turn heat to low, then add oysters for 1 to 2 minutes just until edges curl (don’t boil), remove bay leaf and serve.

Macro estimate (per serving): ~260 calories, ~36g protein, ~7g net carbs, ~7g fat.

Shrimp Creole (tomato-forward, sugar free)

Ingredients (4 servings)
Shrimp, 1 1/2 lb
Onion, 3/4 cup (diced)
Celery, 3/4 cup (diced)
Bell pepper, 3/4 cup (diced)
Garlic, 4 cloves (minced)
Crushed tomatoes (no sugar added), 28 oz
Stock, 1/2 cup
Cajun or Creole seasoning (no sugar), 2 tsp
Cauliflower rice (to serve), 4 cups (cooked)

Directions
Sauté onion, celery, and bell pepper 7 minutes, add garlic 30 seconds. Stir in tomatoes, stock, and seasoning, simmer 15 to 20 minutes to thicken by reduction. Add shrimp for the last 3 to 4 minutes, then spoon over cauliflower rice.

Macro estimate (per serving, with cauliflower rice): ~300 calories, ~42g protein, ~11g net carbs, ~6g fat.

Shrimp Etouffée (or Crawfish Etouffée) made low-carb

Ingredients (4 servings)
Shrimp (or crawfish tail meat), 1 1/2 lb
Butter, 4 tbsp
Trinity, 2 cups (diced)
Garlic, 3 cloves (minced)
Stock, 1 1/2 cups
Heavy cream (optional), 1/4 cup (or xanthan gum, 1/8 tsp)
Cajun seasoning, 1 1/2 tsp
Cauliflower rice (to serve), 4 cups (cooked)

Directions
Melt butter, cook trinity 8 minutes until very soft, add garlic 30 seconds. Add stock and seasoning, simmer 8 minutes; stir in cream or whisk in xanthan off heat. Add shrimp 3 minutes to finish. For a protein bump, add an extra 1/2 lb shrimp and keep the sauce amount the same.

Macro estimate (per serving, with cauliflower rice, with cream): ~430 calories, ~45g protein, ~9g net carbs, ~23g fat.

Louisiana Shrimp and Corn Soup (two versions)

Ingredients (4 servings)
Shrimp, 1 1/2 lb
Butter, 2 tbsp
Onion, 1/2 cup (diced)
Celery, 1/2 cup (diced)
Garlic, 3 cloves (minced)
Stock, 4 cups
Heavy cream, 1/2 cup
Strict version: cauliflower florets (small), 3 cups (or zucchini, 2 cups)
Moderate version: corn kernels, 1/2 cup

Directions
Sauté onion and celery 6 minutes, add garlic 30 seconds. Add stock and cauliflower (or zucchini), simmer 12 minutes, stir in cream. Add shrimp for the last 3 to 4 minutes; add measured corn only in the moderate version.

Macros (strict): ~360 calories, ~44g protein, ~8g net carbs, ~16g fat.
Macros (moderate, with 1/2 cup corn): ~390 calories, ~44g protein, ~13g net carbs, ~16g fat.

Lowcountry Boil (Frogmore Stew) with low-carb sides

Ingredients (4 servings)
Shrimp (shell-on), 2 lb
Smoked sausage, 8 oz (sliced)
Old Bay, 2 tbsp
Lemon, 1 (halved)
Garlic, 6 cloves (smashed)
Radishes or turnips (chunked), 1 lb
Optional corn, 2 small ears (halved)

Directions
Bring a large pot of water to a boil with Old Bay, lemon, and garlic. Add radishes or turnips, boil 12 to 15 minutes until just tender (add corn for the last 5 minutes if using). Add sausage for 2 minutes, then add shrimp and cook 2 to 3 minutes until pink; drain and serve fast so shrimp stays snappy.

Macro estimate (strict, no corn): ~520 calories, ~52g protein, ~7g net carbs, ~30g fat.

Louisiana-Style Shrimp Boil (spicy, peel-and-eat)

Ingredients (4 servings)
Shrimp (shell-on), 2 lb
Crab boil seasoning, 2 tbsp
Cayenne, 1/2 tsp (more to taste)
Onion, 1 (quartered)
Lemon, 1 (halved)
Garlic, 1 head (halved)
Butter, 3 tbsp (melted, to finish)

Directions
Boil water with seasoning, cayenne, onion, lemon, and garlic for 10 minutes. Add shrimp and cook 2 to 3 minutes, then drain. Toss with melted butter and a squeeze of lemon. Serve with cauliflower slaw or a crisp cucumber salad.

Macro estimate (per serving): ~380 calories, ~48g protein, ~2g net carbs, ~19g fat.

Shrimp Bisque (creamy, high-protein)

Ingredients (4 servings)
Shrimp (shell-on if possible), 2 lb
Water, 5 cups
Celery, 1/2 cup (chopped)
Onion, 1/2 cup (chopped)
Tomato paste (no sugar), 2 tbsp
Heavy cream, 3/4 cup
Paprika, 1 tsp
Cajun seasoning, 1 tsp
Optional collagen peptides, 2 scoops (unflavored)

Directions
Peel shrimp, simmer shells with water, celery, and onion for 20 minutes, then strain. Add tomato paste and spices, simmer 5 minutes, blend if you want it smoother. Stir in cream, add shrimp and cook 3 minutes. Whisk in collagen off heat, or add extra shrimp for even more protein.

Macro estimate (per serving, with cream, no collagen): ~420 calories, ~45g protein, ~6g net carbs, ~22g fat.

Shrimp Stew with Eggs (simple Southern comfort)

Ingredients (4 servings)
Shrimp, 1 1/2 lb
Crushed tomatoes (no sugar added) or stock, 2 cups
Stock (if using tomatoes), 2 cups
Onion, 1/2 cup (diced)
Garlic, 3 cloves (minced)
Paprika, 1 tsp
Eggs, 4 large

Directions
Sauté onion 5 minutes, add garlic 30 seconds, stir in tomatoes and stock (or all stock for a lighter broth), simmer 10 minutes. Add shrimp 3 minutes. Make 4 wells, crack in eggs, cover and poach 3 to 5 minutes until whites set.

Macro estimate (per serving): ~330 calories, ~43g protein, ~7g net carbs, ~14g fat.

Carolina Fish, Shrimp, and Okra Stew (hearty and light)

Ingredients (4 servings)
Firm white fish (cod or grouper), 12 oz (chunks)
Shrimp, 1 lb
Okra (sliced), 2 cups
Diced tomatoes (no sugar added), 14.5 oz
Stock, 3 cups
Onion, 1/2 cup (diced)
Garlic, 3 cloves (minced)
Old Bay or Cajun seasoning, 2 tsp

Directions
Cook onion 5 minutes, add garlic 30 seconds. Add tomatoes, stock, okra, and seasoning, simmer 15 minutes to thicken. Add fish for 4 minutes, then add shrimp for 3 minutes, stop cooking as soon as shrimp turns pink.

Macro estimate (per serving): ~280 calories, ~40g protein, ~9g net carbs, ~6g fat.

Quick mains, skillet meals, and grill favorites, plus a master list to reach 100 recipes

When you want Southern shrimp on the table fast, it helps to think in cook-method templates. Pick your method (skillet, sheet pan, grill), then pick your flavor (Cajun, lemon-garlic, Creole mustard, pepper vinegar). Keep shrimp dry, keep your pan hot, and stop cooking the second shrimp turns pink and firm.

Below you’ll get mix-and-match templates you can repeat all week, then a set of full recipes to fill gaps and round out your list toward 100.

Fast templates you can mix and match all week (pick a method, pick a flavor)

These are your “base plays.” Once you learn the timing, you can swap the spice blend, herbs, and acid without changing the method.

Skillet Cajun Butter Shrimp (10 minutes)

Ingredients (4 servings)

Large shrimp (peeled, deveined), 1 1/2 lb
Avocado oil, 1 tbsp
Cajun seasoning (no sugar), 2 tsp
Kosher salt, 1/2 tsp
Black pepper, 1/2 tsp
Unsalted butter, 3 tbsp
Garlic (minced), 4 cloves
Lemon juice, 1 1/2 tbsp
Chopped parsley, 2 tbsp

Directions

Pat shrimp very dry, toss with Cajun seasoning, salt, and black pepper.
Heat avocado oil in a large skillet over medium-high until shimmering.
Sear shrimp 1 to 2 minutes per side, then move shrimp to a plate.
Reduce heat to medium, add butter and garlic, cook 30 seconds until fragrant.
Stir in lemon juice, return shrimp, toss 30 to 60 seconds to coat, then turn off heat.
Finish with parsley, serve as-is or over cauliflower rice or sautéed cabbage.

Macro estimate (per serving): ~290 calories, ~35g protein, ~2g net carbs, ~15g fat.

Sheet Pan Lemon-Herb Shrimp and Green Beans (15 minutes)

Ingredients (4 servings)

Large shrimp (peeled, deveined), 1 1/2 lb
Fresh green beans (trimmed), 1 lb
Olive oil, 2 tbsp
Lemon zest, 1 tsp
Lemon juice, 2 tbsp
Garlic powder, 1 tsp
Dried oregano, 1 tsp
Kosher salt, 3/4 tsp
Black pepper, 1/2 tsp
Red pepper flakes, 1/4 tsp (optional)

Directions

Heat oven to 425°F, line a sheet pan with foil for easy cleanup.
Toss green beans with 1 tbsp olive oil, 1/2 tsp salt, and black pepper, spread out on the pan.
Roast green beans 8 minutes.
Meanwhile, toss shrimp with remaining 1 tbsp olive oil, lemon zest, lemon juice, garlic powder, oregano, remaining 1/4 tsp salt, and red pepper flakes (if using).
Add shrimp to the pan, roast 6 to 8 minutes until shrimp is pink and just firm.
Taste and add an extra squeeze of lemon if you want it brighter.

Macro estimate (per serving): ~280 calories, ~36g protein, ~6g net carbs, ~12g fat.

Classic Grilled Garlic-Lime Shrimp (8 minutes)

Ingredients (4 servings)

Large shrimp (peeled, deveined), 1 1/2 lb
Olive oil, 2 tbsp
Lime zest, 1 tsp
Lime juice, 2 tbsp
Garlic (grated or minced), 3 cloves
Smoked paprika, 1 tsp
Kosher salt, 3/4 tsp
Black pepper, 1/2 tsp

Directions

Pat shrimp dry, toss with olive oil, lime zest, lime juice, garlic, paprika, salt, and pepper.
Heat grill to medium-high, oil the grates.
Thread shrimp on skewers (or use a grill basket).
Grill 2 minutes per side, just until pink and lightly charred.
Rest 2 minutes, then serve with a squeeze of lime.

Macro estimate (per serving): ~260 calories, ~35g protein, ~2g net carbs, ~11g fat.

Full recipes not shown above: Southern shrimp ideas to round out the top 100

These fill the “craving gaps” (po’ boys, pasta nights, casseroles, meal salads) without breaking your high-protein, low-carb, sugar-free goals.

Shrimp Po’ Boys (low-carb wrap or chaffle bun)

Ingredients (4 servings)

Large shrimp (peeled, deveined), 1 1/2 lb
Cajun seasoning (no sugar), 2 tsp
Eggs, 2 large
Pork rind crumbs, 1 cup
Avocado oil, 1/4 cup (for shallow frying)
Shredded lettuce, 2 cups
Dill pickles (sliced), 1/2 cup
Low-carb tortillas, 4 (or chaffle buns, 4)
Mayonnaise, 1/3 cup
Sugar-free ketchup, 1 tbsp
Dijon mustard, 1 tsp
Prepared horseradish, 1 tsp
Hot sauce (sugar free), 1 tsp
Lemon juice, 1 tsp

Directions

Stir mayo, ketchup, Dijon, horseradish, hot sauce, and lemon juice, chill while you cook.
Pat shrimp dry, toss with Cajun seasoning.
Beat eggs in a bowl, add pork rind crumbs to a plate.
Dip shrimp in egg, coat in crumbs.
Heat avocado oil over medium-high, fry shrimp 1 to 2 minutes per side until crisp, drain on a rack.
Build wraps or chaffle buns with sauce, lettuce, pickles, and hot shrimp.

Macro estimate (per serving, using low-carb tortillas): ~520 calories, ~45g protein, ~7g net carbs, ~33g fat.

Andouille and Shrimp Pasta (hearts of palm or zucchini noodles)

Ingredients (4 servings)

Large shrimp (peeled, deveined), 1 1/2 lb
Andouille sausage, 6 oz (thin-sliced)
Palmini noodles (drained and rinsed), 24 oz (two 12 oz packs) (or zucchini noodles, 6 cups)
Olive oil, 1 tbsp
Unsalted butter, 2 tbsp
Garlic (minced), 4 cloves
Heavy cream, 1/2 cup
Parmesan (grated), 1/2 cup
Cajun seasoning (no sugar), 1 1/2 tsp
Lemon juice, 1 tbsp
Chopped parsley, 2 tbsp
Kosher salt, 1/2 tsp
Black pepper, 1/2 tsp

Directions

Brown andouille in a large skillet 2 to 3 minutes, remove to a plate.
Add olive oil, sear shrimp 1 to 2 minutes per side, remove.
Lower heat to medium, melt butter, cook garlic 30 seconds.
Stir in cream, parmesan, Cajun seasoning, salt, and pepper, simmer 2 to 3 minutes to thicken.
Add palmini (or zoodles), toss 1 to 2 minutes to warm.
Return shrimp and sausage, add lemon juice and parsley, toss and serve.

Macro estimate (per serving, with palmini): ~560 calories, ~52g protein, ~8g net carbs, ~34g fat.

Coastal Shrimp Spaghetti (garlic, butter, white wine, use palmini)

Ingredients (4 servings)

Large shrimp (peeled, deveined), 1 1/2 lb
Palmini angel hair (drained and rinsed), 24 oz
Unsalted butter, 4 tbsp
Olive oil, 1 tbsp
Garlic (thin-sliced), 5 cloves
Dry white wine, 1/3 cup
Lemon zest, 1 tsp
Lemon juice, 2 tbsp
Red pepper flakes, 1/4 tsp
Kosher salt, 3/4 tsp
Black pepper, 1/2 tsp
Chopped parsley, 1/4 cup

Directions

Pat shrimp dry, season with 1/2 tsp salt and pepper.
Heat olive oil in a skillet over medium-high, sear shrimp 1 to 2 minutes per side, remove.
Reduce heat to medium, add butter and garlic, cook 45 seconds.
Add wine, simmer 2 minutes to reduce.
Add lemon zest, lemon juice, red pepper flakes, and remaining 1/4 tsp salt.
Add palmini, toss 1 to 2 minutes to warm, return shrimp, finish with parsley.

Cajun Shrimp Casserole (cauli-rice base)

Ingredients (6 servings)

Large shrimp (peeled, deveined), 2 lb
Frozen riced cauliflower, 24 oz
Olive oil, 1 tbsp
Onion (diced), 1/2 cup
Green bell pepper (diced), 1/2 cup
Celery (diced), 1/2 cup
Garlic (minced), 4 cloves
Cream cheese, 6 oz
Sharp cheddar (shredded), 1 1/2 cups (6 oz)
Chicken stock, 1/2 cup
Cajun seasoning (no sugar), 2 tsp
Paprika, 1 tsp
Kosher salt, 3/4 tsp
Black pepper, 1/2 tsp
Green onions (sliced), 1/3 cup

Directions

Heat oven to 400°F, grease a 9×13-inch baking dish.
Microwave cauliflower until hot, squeeze very dry in a towel, set aside.
Sauté onion, bell pepper, and celery in olive oil 6 minutes, add garlic 30 seconds.
Stir in stock, cream cheese, Cajun seasoning, paprika, salt, and pepper, whisk until smooth.
Fold in cauliflower and 1 cup cheddar, spread in the dish.
Bake 15 minutes, stir, then top with remaining 1/2 cup cheddar.
Add shrimp in an even layer, bake 8 to 10 minutes until shrimp is just cooked.
Rest 5 minutes, top with green onions.

Macro estimate (per serving): ~470 calories, ~52g protein, ~7g net carbs, ~26g fat.

Sheet Pan Shrimp Boil (low-carb, big flavor)

Ingredients (4 servings)

Shrimp (shell-on or peeled), 2 lb
Smoked sausage, 8 oz (sliced)
Radishes (halved), 1 lb
Old Bay (or no-sugar Cajun seasoning), 2 tbsp
Olive oil, 2 tbsp
Lemon, 1 (sliced)
Garlic (smashed), 6 cloves
Unsalted butter (melted), 3 tbsp
Parsley (chopped), 2 tbsp

Directions

Heat oven to 425°F, line a sheet pan with foil.
Toss radishes with 1 tbsp olive oil and 1 tbsp seasoning, roast 20 minutes.
Add sausage, toss, roast 8 minutes.
Toss shrimp with remaining 1 tbsp olive oil and remaining 1 tbsp seasoning.
Add shrimp, lemon, and garlic to the pan, roast 6 to 8 minutes until shrimp is pink.
Drizzle with melted butter, sprinkle parsley, serve right away.

Garlic Butter Shrimp (restaurant-style, no sugar)

Ingredients (4 servings)

Large shrimp (peeled, deveined), 1 1/2 lb
Unsalted butter, 5 tbsp
Garlic (minced), 6 cloves
Lemon juice, 1 1/2 tbsp
Kosher salt, 3/4 tsp
Black pepper, 1/2 tsp
Paprika, 1 tsp
Chopped parsley, 2 tbsp

Directions

Pat shrimp dry, season with salt, pepper, and paprika.
Melt 2 tbsp butter in a skillet over medium-high, sear shrimp 1 to 2 minutes per side, remove.
Lower heat to medium, add remaining 3 tbsp butter and garlic, cook 30 seconds.
Add lemon juice, return shrimp, toss 30 to 60 seconds, finish with parsley.

Macro estimate (per serving): ~320 calories, ~35g protein, ~2g net carbs, ~20g fat.

Blackened Shrimp Tacos (lettuce wraps)

Ingredients (4 servings)

Large shrimp (peeled, deveined), 1 1/2 lb
Blackening seasoning (no sugar), 1 1/2 tbsp
Avocado oil, 1 tbsp
Romaine leaves (or butter lettuce cups), 12
Red cabbage (thin-sliced), 2 cups
Lime juice, 2 tbsp
Olive oil, 1 tbsp
Kosher salt, 1/2 tsp
Mayonnaise, 1/3 cup
Sour cream, 1/3 cup
Hot sauce (sugar free), 1 to 2 tsp
Garlic powder, 1/2 tsp

Directions

Toss cabbage with lime juice, olive oil, and 1/4 tsp salt, set aside.
Mix mayo, sour cream, hot sauce, garlic powder, and 1/4 tsp salt for crema.
Pat shrimp dry, coat with blackening seasoning.
Sear shrimp in avocado oil over medium-high 1 to 2 minutes per side.
Fill lettuce cups with cabbage, shrimp, and crema.

Buttery Grilled Shrimp (simple and rich)

Ingredients (4 servings)

Large shrimp (peeled, deveined), 1 1/2 lb
Olive oil, 1 tbsp
Kosher salt, 3/4 tsp
Black pepper, 1/2 tsp
Garlic powder, 1 tsp
Unsalted butter (melted), 3 tbsp
Lemon juice, 1 tbsp
Chopped parsley, 2 tbsp

Directions

Toss shrimp with olive oil, salt, pepper, and garlic powder.
Grill over medium-high 2 minutes per side.
Mix melted butter with lemon juice and parsley, pour over shrimp and toss to coat.

Shrimp Salad (creamy, high-protein)

Ingredients (4 servings)

Cooked shrimp (chopped), 1 lb
Celery (small dice), 3/4 cup
Dill pickles (chopped), 1/3 cup
Green onion (sliced), 1/4 cup
Mayonnaise, 1/2 cup
Dijon mustard, 1 tbsp
Lemon juice, 1 tbsp
Old Bay, 1 tsp
Black pepper, 1/2 tsp
Romaine hearts (for bowls or wraps), 2 (chopped)

Directions

Stir mayo, Dijon, lemon juice, Old Bay, and pepper in a bowl.
Fold in shrimp, celery, pickles, and green onion.
Chill 20 minutes, serve over chopped romaine or in lettuce cups.

Macro estimate (per serving, salad only): ~360 calories, ~33g protein, ~3g net carbs, ~24g fat.

Enjoy!

These high-protein, low-carb, sugar-free Southern shrimp recipes prove you don’t have to give up comfort to hit your goals. You still get bold Cajun and Creole flavor, buttery pan sauces, and punchy vinegar heat, just without the sweeteners and starches that usually sneak in. With sugar-free sauces and smart sides like cauliflower rice, cauliflower grits, and crisp slaws, shrimp stays the main event and the plate still feels Southern.

To get started, pick one shrimp and grits bowl for that creamy, cozy dinner, one party bite (blackened fried shrimp, deviled eggs, or remoulade cups), and one gumbo or boil for a big-pot win. Keep balance in mind as you cook, adjust salt and heat to taste, measure sausage and cheese if you track macros, and stop cooking shrimp as soon as it turns pink and firm.

When you want variety, use the template section and swap seasonings, acids, and sides to make your own rotation. Save this list, then try one recipe this week and make it yours.