3 Quick & Easy Shrimp Recipes for High-Protein, Macro-Friendly Meals

Macro-Friendly RecipeMeal Prep & Batch Prep

Nov 12

Why Shrimp Deserves a Spot in Your Meal Rotation

If you’re bored of chicken and looking for a quick, high-protein swap, shrimp deserves a spot in your rotation. Shrimp is a highly underrated lean protein source. It’s one of the easiest lean proteins to cook, it’s naturally low in fat and carbs, and it has an an impressive micronutrient profile (shrimp are rich in vitamins A, B6 and 12, and E, as well as iron, selenium, iodine, magnesium, zinc, copper, potassium, and choline).

Perhaps the best part? Frozen shrimp can be prepared in just minutes (and even less if you choose to opt for the pre-cooked kind!), making it a go-to for anyone trying to hit protein goals without spending hours in the kitchen.

Here are 3 quick and easy macro-friendly shrimp recipes that highlight this unsung protein hero: all very different in flavor profile, yet equally delicious, nutritious, and low-effort. Each of these shrimp recipes delivers 25–30g of protein per serving and comes together in under 20 minutes.

Because these recipes are all focused around components that are versatile, the specific ingredients and directions are more so meant to be suggestions versus ones to follow to a T. Feel free to treat them as inspiration and put your own spin on them to align with your preferences!

1 - High-Volume Shrimp Stir Fry

PREP TIME: 5 minutes || COOK TIME: 10 minutes || Makes 3 servings

WHAT YOU NEED:

1lb bag raw, deveined, tail off frozen shrimp, thawed
12oz bag frozen shelled edamame/mukimame
1 bag frozen riced cauliflower stir fry (I used Trader Joe’s brand, which is a 12oz bag, but Green Giant also makes one that is 10oz and more widely available at other grocery retailers)
12ml cooking oil of choice (I recommend toasted sesame oil!)

WHAT TO DO:

Turn your oven’s broiler on high and let heat for 5 minutes.

Microwave edamame/mukimame according to bag’s directions
While the oven is heating up, heat cooking oil in a large skillet over medium-high for a minute or so. Add the entire bag of riced cauliflower stir fry and heat according to bag’s directions.
Arrange shrimp on a baking sheet in a single layer and place under broiler and monitor carefully. Remove baking sheet from oven when shrimp are no longer translucent but still feel tender (about 90 seconds).
Combine shrimp, edamame, and cauliflower mix in the skillet.
Place a tupperware on your kitchen scale and tare out weight. Transfer skillet contents to the container and note weight of the entire batch. Divide total weight by 3: that number will be your grams per serving.
Plate your serving and enjoy!

NOTES:

All ovens are different, so your shrimp’s cooking time may vary. So really, monitor them closely! They can go from undercooked to over in a matter of seconds!
Top with coconut aminos, liquid aminos, soy sauce, or teriyaki sauce before eating.

GIVE IT A TRY:

A little something fresh and/or flavorful goes a long way when combining exclusively frozen ingredients into a single recipe. Thinly sliced scallions, chopped cilantro, a squeeze of lime, sriracha, and kimchi are all options to elevate your stir fry!

Need more carbs for your goals? Add rice! Want to keep it just as low barrier to entry? Opt for a pre-cooked shelf stable or frozen rice.

MACROS PER SERVING FOR BASE: 29P/10F/21C

2 - Flavor-Bomb Shrimp Tacos

PREP TIME: 5 minutes || COOK TIME: 5 minutes || Makes 1 serving (2 tacos)

WHAT YOU NEED:

1lb bag raw, deveined, tail off frozen shrimp, thawed
Taco seasoning of choice
50g avocado, sliced
40g red cabbage, thinly sliced
14g cilantro, finely chopped
2 standard taco size corn tortillas
Cooking oil spray
70g pico de gallo
30g Bolthouse Farms cilantro avocado salad dressing

WHAT TO DO:

On a cutting board, slice cabbage (or use pre-shredded to save even more time!) and avocado and chop cilantro. Set aside.
Turn your oven’s broiler on high and let heat up for at least 5 minutes.
Place shrimp on a baking sheet in a single layer.
While oven is heating up, heat a large skillet over medium-high heat. Once ready, place corn tortillas in it to warm/brown to your liking.
Place shrimp under broiler and monitor carefully. Remove baking sheet from oven when shrimp are still slightly translucent, about 75 seconds.
When tortillas are done, remove from skillet and transfer to a plate. Reduce burner heat to medium, give skillet a quick spray of cooking oil spray of choice (just enough to keep contents from sticking), and add shrimp. Combine taco seasoning of your choice and quickly deglaze the shrimp with just enough water to create a paste across the shrimp. Remove from heat.
Add 70g of cooked shrimp to each tortilla and top each with 20g of cabbage, 25g of avocado, 7g of cilantro, 35g of pico de gallo, and 15g of Bolthouse Farms dressing.
Grab plenty of napkins, take a seat, and dig in!

NOTES:

For this recipe, pulling the shrimp while they’re just a bit under still will ensure that they don’t become overcooked when they get combined with the taco seasoning in the skillet.

Given that you’ll have leftovers of every ingredient (and the shrimp will already be prepped, to boot!), this is an easy meal to put on repeat for another day or two!

MACROS PER 2 TACOS: 26P/13F/31C

3 - Shrimp and Veggie Pasta Bowl

PREP TIME: 5 minutes || COOK TIME: 20 minutes || Makes 3 servings

WHAT YOU NEED:

1lb bag raw, deveined, tail off frozen shrimp, thawed
120g (dry weight) fusilli pasta (I used Trader Joe’s brown rice & quinoa variety, but any will be delicious)
120g baby spinach
420g (roughly 2 large) zucchini, sliced into halves
Cooking oil spray of choice
360g jarred marinara sauce of choice (macros per serving will vary depending on brand/type)
Nutritional yeast

WHAT TO DO:

Boil your pasta. Bring a pot of salted water to a boil and cook pasta according to the package.
Cook your veggies. While the pasta cooks, heat a large skillet over medium with a quick spray of oil. Add zucchini and sauté until slightly soft, then toss in the spinach to wilt.
Cook your shrimp. While the veggies finish, broil shrimp on a baking sheet for about 90 seconds per side (watch closely - they cook fast!).
Combine and sauce. Drain the pasta, warm up your marinara (stovetop or microwave), and mix everything together: pasta, shrimp, veggies, and sauce.
Weigh and portion. Place a multi-serving storage container on your kitchen scale and tare out weight. One at a time, weigh cooked shrimp and cooked pasta and note each weight. Divide each by 3 and separate into 3 separate dishes or storage containers.
Add roughly equal amounts of zucchini/baby spinach to each dish/container, top each with 120g of marinara sauce, and finish with 5g of nutritional yeast.
Mangia!

NOTES:

Any veggies will work amazingly in this dish, so if you don’t love zucchini or baby spinach, feel free to sauteé any others you do prefer. Broccoli, mushrooms, or bell peppers all work great.
The nutritional yeast can be optional, but it’s a tasty addition that adds a bit of bonus plant-based protein, lends a cheesy flavor, and packs a punch in the B vitamin department!

GIVE IT A TRY:

Add crushed red pepper for a spicy kick!

MACROS PER SERVING: 30P/5F/45C

If you liked these recipes, grab our free Batch Prep Guide — it’s full of simple, high-protein meal ideas that help you hit your goals without spending all weekend in the kitchen.

Or if you’re ready to take a more personalized approach to your nutrition, learn more about 1:1 coaching with our KLN team — where flexible eating meets real-life results.

Jilda Lamb

Business owner, dog mom, and certified menopause coach, helping overwhelmed professionals and busy athletes simplify their nutrition and feel their best, both physically and mentally.

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