5 Easy Shrimp Recipes Under 400 Calories That Taste Like Date Night

By Brandon D / September 26, 2025

Craving something fast, fancy-ish, and still light? These shrimp recipes deliver big flavor with minimal effort—and yes, they clock in under 400 calories each. We’re talking skillet sizzles, sheet-pan wins, and zesty bowls that feel restaurant-level without the price tag (or the butter overload). Ready to make shrimp your weeknight superpower?

1. Lemon-Garlic Skillet Shrimp With Zucchini Ribbons

Bright, buttery (without actual butter!), and done in under 20 minutes—this one is a weeknight hero. The zucchini ribbons drink up the lemony pan sauce, and the shrimp stay juicy and tender. Perfect for when you want pasta vibes without the carb crash.

Ingredients:

• 12 oz large shrimp, peeled and deveined
• 2 medium zucchini, shaved into ribbons with a peeler
• 1 tbsp extra-virgin olive oil
• 3 cloves garlic, minced
• 1 lemon (zest and 2 tbsp juice)
• 1/4 tsp red pepper flakes
• 1/4 tsp kosher salt, plus more to taste
• Freshly cracked black pepper
• 2 tbsp chopped fresh parsley
• 2 tbsp grated Parmesan (optional)

Instructions:

1. Pat the shrimp dry and season with salt and pepper. Heat a large nonstick skillet over medium-high and add olive oil.
2. Add shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque. Transfer to a plate.
3. Reduce heat to medium. Add garlic and red pepper flakes to the pan; sauté 30 seconds until fragrant.
4. Add zucchini ribbons and toss gently for 1–2 minutes until just softened. Don’t overcook—you want them tender-crisp.
5. Return shrimp to the skillet. Add lemon zest and juice; toss to coat. Season to taste and shower with parsley.
6. Serve warm with a sprinkle of Parmesan if using.

Pro tip: Swap zucchini with shaved asparagus in spring or yellow squash in summer. Serve over a small scoop of quinoa if you want extra staying power and still keep things light.

2. Chili-Lime Shrimp Tacos With Crunchy Slaw

Taco night without the food coma? These are zesty, crisp, and wildly satisfying. The chili-lime shrimp bring the heat, while a quick slaw cools things down. It’s sunshine in handheld form.

Ingredients:

• 12 oz medium shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cumin
• 1/4 tsp kosher salt
• 1 lime (zest and 2 tbsp juice)
• 1 cup shredded cabbage (or slaw mix)
• 1/4 cup chopped cilantro
• 2 tbsp plain Greek yogurt
• 1 tsp honey or agave
• 4 small corn tortillas
• Optional toppings: sliced radishes, pico de gallo, hot sauce

Instructions:

1. In a bowl, toss shrimp with olive oil, chili powder, paprika, cumin, salt, and lime zest. Let sit 10 minutes while you prep the slaw.
2. In another bowl, mix cabbage, cilantro, Greek yogurt, lime juice, and honey. Season with a pinch of salt.
3. Heat a skillet over medium-high. Sear shrimp 1–2 minutes per side until opaque.
4. Warm tortillas in a dry skillet or microwave between damp paper towels.
5. Assemble tacos: slaw first, then shrimp, then any extra toppings. Finish with a squeeze of lime.

Serving suggestion: Two tacos per person keep you under 400 calories, especially if you go easy on creamy toppings. Want more crunch? Add a few slices of cucumber or jicama.

3. Ginger-Soy Shrimp Stir-Fry With Snap Peas

When you need something fast and fresh, this stir-fry is your best friend. It’s sweet-salty with zingy ginger, crunchy veggies, and just enough sauce to coat everything beautifully. Plus, it’s a one-pan wonder—seriously, cleanup is a breeze.

Ingredients:

• 12 oz shrimp, peeled and deveined
• 1 tsp cornstarch
• 1 tbsp low-sodium soy sauce (or tamari)
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tbsp neutral oil (canola or avocado)
• 1 cup sugar snap peas, trimmed
• 1 red bell pepper, thinly sliced
• 2 green onions, sliced
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• Sesame seeds, for garnish (optional)

Instructions:

1. In a small bowl, whisk soy sauce, honey, rice vinegar, sesame oil, and cornstarch. Set aside.
2. Heat a large skillet or wok over high heat with neutral oil. Add shrimp and stir-fry 2–3 minutes until just cooked. Remove to a plate.
3. Add snap peas and bell pepper to the pan; stir-fry 2–3 minutes until crisp-tender.
4. Stir in ginger, garlic, and most of the green onions; cook 30 seconds until fragrant.
5. Return shrimp to the pan and pour in the sauce. Toss 30–60 seconds until glossy and slightly thickened.
6. Garnish with remaining green onions and sesame seeds.

Make it a meal: Serve over 1/2 cup cauliflower rice to keep it well under 400 calories, or spoon over a small scoop of brown rice if you’ve got extra room.

4. Sheet-Pan Cajun Shrimp With Roasted Veggies

Minimal effort, maximum payoff. This sheet-pan beauty roasts smoky-spicy shrimp with a rainbow of veggies for a dinner that basically cooks itself. It’s meal-prep friendly and tastes even better with a squeeze of lemon.

Ingredients:

• 12 oz large shrimp, peeled and deveined
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 red onion, cut into wedges
• 1 red or yellow bell pepper, sliced
• 1 tbsp olive oil
• 1 tbsp Cajun seasoning (low-sodium if possible)
• 1/4 tsp kosher salt (optional, depending on seasoning)
• 1 lemon, cut into wedges
• Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
2. Toss broccoli, cauliflower, onion, and bell pepper with half the olive oil and half the Cajun seasoning. Spread on the pan and roast 12 minutes.
3. Meanwhile, toss shrimp with remaining olive oil and Cajun seasoning.
4. Pull the pan, push veggies to the sides, and add shrimp to the center. Roast 6–8 minutes until shrimp are pink and cooked through.
5. Squeeze lemon over everything and finish with parsley.

Variation: Add a few halved cherry tomatoes for sweetness or swap in green beans for the broccoli. Serve with a dollop of Greek yogurt mixed with lemon zest to cool that Cajun kick.

5. Shrimp, Tomato, and Feta Orzo Bowls

This one feels like a vacation in a bowl—juicy tomatoes, briny feta, and herby shrimp on a cozy bed of orzo. It’s comforting without being heavy, and the leftovers are top-tier lunch material.

Ingredients:

• 10 oz shrimp, peeled and deveined
• 1/2 cup dry orzo
• 1 tbsp olive oil, divided
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/4 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1/4 tsp kosher salt
• Freshly cracked black pepper
• 2 tbsp crumbled feta
• 2 tbsp chopped fresh basil or parsley
• 1 tbsp lemon juice

Instructions:

1. Cook orzo in salted water according to package directions until al dente. Drain and toss with 1 tsp olive oil to prevent sticking.
2. Season shrimp with salt, pepper, and oregano. Heat remaining olive oil in a skillet over medium-high. Sear shrimp 1–2 minutes per side; remove to a plate.
3. Reduce heat to medium. Add garlic and cherry tomatoes to the skillet; cook 2–3 minutes until tomatoes soften and release juices. Stir in red pepper flakes.
4. Add cooked orzo to the pan and toss to coat in the tomato juices. Return shrimp and add lemon juice.
5. Remove from heat and top with feta and fresh herbs. Adjust seasoning to taste.

Pro tip: To keep it under 400 calories, stick to the listed feta and orzo amounts. Want extra veggies? Toss in a handful of baby spinach at the end until just wilted.

How These Stay Under 400 Calories

Each recipe leans on bold flavors—acids like lemon, umami from soy and feta, warming spices—so you don’t need heavy sauces. Portions hover around 4 ounces of shrimp per serving plus lots of veggies. If you’re tracking closely, choose low-sodium seasonings and measure oils.

Shrimp Shopping and Cooking Tips

• Buy frozen: Most “fresh” shrimp were frozen anyway. Thaw overnight in the fridge or quickly under cold running water.
• Don’t overcook: Shrimp turn from translucent to pink and curl into a loose “C.” Tight “O” shapes = overcooked.
• Dry is key: Patting shrimp dry before searing gives you that golden, flavorful edge.

Ready to cook your way through these? Pick one tonight and keep the rest in rotation. Light, punchy, and wildly doable—these 5 easy shrimp recipes under 400 calories are proof you don’t need a cheat day to eat like a champion. Trust me, your future self (and your taste buds) will be thrilled.