12+ Whole30 Shrimp Recipes for Clean Eating Weeks

Some nights, when I open the fridge after a long day, the sight of a bag of shrimp feels like a tiny dinner miracle. Shrimp defrosts fast, cooks quickly, and somehow always brings a little bit of restaurant magic to my kitchen. That’s why Whole30 shrimp recipes are a go-to for my busiest, clean-eating weeks. I remember one busy Tuesday when I tossed shrimp in a pan with garlic and some leftover veggies—it was so satisfying and fresh that even my usually skeptical partner asked for seconds. When you’re hungry, tired, and aiming to eat clean, shrimp can be your weeknight hero. Here are my very best 12+ Whole30 Shrimp Recipes for Clean Eating Weeks, all ready to make your meals feel a lot more special (without any fuss).

1. Whole30 Garlic Lime Shrimp Skillet

Why You’ll Love It:

This recipe is a true weeknight savior—simple to throw together, but so bright and zesty that it’ll wake up any midweek slump. It’s a one-pan meal, which means less cleanup, and it works with nearly any veggies hiding in your fridge. I love it for quick lunches or as a light dinner on hot days.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients Needed:

• 1.5 lbs large shrimp, peeled and deveined
• 2 tablespoons olive oil
• Zest and juice of 2 limes
• 4 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 zucchini, sliced into half-moons
• 1 red bell pepper, sliced
• 1/4 cup chopped fresh cilantro

How to Make It:

1. Toss shrimp with lime zest, lime juice, garlic, paprika, salt, and pepper in a large bowl.
2. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add zucchini and bell pepper; sauté 3–4 minutes until just tender. Remove veggies to a plate.
3. Add the remaining tablespoon oil to the skillet. Add shrimp in a single layer and cook for 2–3 minutes per side until pink and cooked through.
4. Return veggies to skillet, stir everything together, and taste for salt or extra lime.
5. Sprinkle with cilantro and serve warm.

Flavor Boost: Add a pinch of red pepper flakes for a spicy kick.

2. Coconut-Cilantro Shrimp Curry

Why You’ll Love It:

This curry is creamy without a drop of dairy and feels extra cozy on those nights you want some comfort. It’s perfect for meal prep since the flavors deepen overnight, and everyone at the table can load up their bowl with cauliflower rice or steamed veggies.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients Needed:

• 1.5 lbs shrimp, peeled and deveined
• 1 tablespoon coconut oil
• 1 small onion, diced
• 1 tablespoon grated ginger
• 3 garlic cloves, minced
• 1 tablespoon curry powder
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup chicken or vegetable broth (Whole30 compliant)
• 1/2 cup chopped fresh cilantro
• Juice of 1 lime
• Cauliflower rice, for serving
• Sea salt and pepper to taste

How to Make It:

1. In a large skillet, heat coconut oil and sauté onion, ginger, and garlic for 3 minutes.
2. Stir in curry powder, coriander, and turmeric, cooking 1 minutes until fragrant.
3. Add coconut milk and broth; bring to a simmer.
4. Stir in shrimp; cook 4–5 minutes until just pink and cooked through.
5. Remove from heat, squeeze in lime, and stir in cilantro.
6. Serve over cauliflower rice.

Meal Prep Tip: The curry tastes even better the next day—store in an airtight container in the fridge for up to 3 days.

3. Lemon-Herb Grilled Shrimp Skewers

Why You’ll Love It:

Grilling isn’t just for summer—these skewers bring backyard vibes any time of year. I love making a batch for the grill and letting everyone assemble their own plates with favorite veggies. Kids especially love eating straight from the skewers.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 9 minutes

Total Time: 24 minutes

Ingredients Needed:

• 1.5 lbs large shrimp, peeled and deveined
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 10 cherry tomatoes, halved
• 1 medium yellow squash, sliced

How to Make It:

1. In a bowl, mix olive oil, lemon zest, lemon juice, parsley, basil, oregano, and salt. Toss shrimp to coat and let sit 10 minutes.
2. Thread shrimp, cherry tomatoes, and squash onto skewers.
3. Grill on high heat for about 3–4 minutes per side, until shrimp are opaque and vegetables are charred.
4. Serve hot, garnished with extra herbs and lemon wedges.

Swap This With That: Try zucchini or mushrooms in place of squash for a different veggie mix.

4. Spicy Shrimp Lettuce Wraps

Why You’ll Love It:

These are messy, crunchy, and so fun for a weeknight where you want a little spice but still want to keep things light. They make a great party starter, and the leftovers work for lunch, too.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients Needed:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon avocado oil
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon sea salt
• 1/4 teaspoon cayenne pepper
• 1 head romaine lettuce, separated into cups
• 1 large carrot, shredded
• 1/2 cucumber, sliced into ribbons
• 1/2 cup Whole30 avocado dressing or compliant ranch

How to Make It:

1. Toss shrimp with chili powder, paprika, cumin, sea salt, and cayenne.
2. Heat avocado oil in a skillet. Cook shrimp 2–3 minutes per side until pink.
3. Layer shrimp, carrots, and cucumber into lettuce leaves.
4. Drizzle with avocado dressing and serve immediately.

Serving Idea: These wraps taste great with a side of fresh fruit or roasted sweet potato wedges.

5. Spanish Cauliflower Rice with Shrimp

Why You’ll Love It:

This is my favorite way to satisfy craving for takeout fried rice—without any grains or mystery sauces. It’s colorful, filling, and totally family-pleasing, especially with a squeeze of fresh lemon on top.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients Needed:

• 1.5 lbs shrimp, peeled and deveined
• 3 cups cauliflower rice
• 2 tablespoons olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1/2 cup frozen peas
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• Juice of 1 small lemon
• 2 tablespoons fresh parsley, chopped

How to Make It:

1. Heat 1 tablespoon olive oil in a large skillet over medium-high. Add onion and bell pepper, sauté 3 minutes.
2. Add garlic, paprika, and cumin; cook 1 minutes.
3. Add remaining oil, then shrimp. Cook shrimp 2–3 minutes per side until just pink.
4. Stir in cauliflower rice, peas, salt, and pepper. Sauté 5–6 minutes until rice is tender.
5. Finish with lemon juice and parsley.

Meal Prep Tip: Store in individual containers for quick work lunches all week.

6. Creamy Avocado Shrimp Salad

Why You’ll Love It:

On hot days when you can’t face the stove, this no-cook salad is incredibly refreshing and filling. The creamy avocado dressing, crunchy veggies, and plump shrimp check all the boxes for a fast, satisfying Whole30 lunch.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Ingredients Needed:

• 1 lb cooked shrimp, peeled and cooled
• 5 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1 large avocado, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup Whole30 avocado dressing
• 1 tablespoon olive oil
• Salt and black pepper, to taste

How to Make It:

1. Arrange greens, tomatoes, cucumber, shrimp, avocado, and red onion in a large serving bowl.
2. Drizzle with avocado dressing and olive oil.
3. Toss gently and season with salt and pepper.

Flavor Boost: Add fresh chopped dill or chives to the dressing.

7. Sheet Pan Shrimp & Veggies

Why You’ll Love It:

Who doesn’t love a whole balanced dinner tossed on a pan? This one roasts up caramelized and savory, with almost no hands-on work. It’s a true weekday fallback for me when I need something both healthy and hands-free.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Ingredients Needed:

• 1.5 lbs large shrimp, peeled and deveined
• 1 bunch asparagus, ends trimmed
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, sliced
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper
• Lemon wedges, for serving

How to Make It:

1. Preheat oven to 425°F.
2. On a large sheet pan, toss all vegetables and shrimp with olive oil, garlic powder, paprika, salt, and pepper.
3. Spread everything out in a single layer.
4. Roast for 15–18 minutes, tossing halfway, until shrimp are pink and veggies tender.
5. Squeeze fresh lemon juice over pan and sprinkle with parsley.

Common Mistake to Avoid: Don’t overcook the shrimp—pull the pan as soon as they turn opaque.

8. Tuscan Tomato Basil Shrimp

Why You’ll Love It:

This skillet is bursting with summer vibes, perfect for when tomatoes are in season—though canned works all year. The sweet-tangy sauce soaks perfectly into cauliflower rice or zoodles for a cozy, hearty supper.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients Needed:

• 1.5 lbs shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) diced tomatoes, drained
• 1/2 cup cherry tomatoes, halved
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 cup fresh basil leaves, torn
• Zucchini noodles or cauliflower rice, for serving

How to Make It:

1. Heat olive oil over medium in a large skillet. Add onion, sauté 3 minutes.
2. Stir in garlic and cook 1 minutes.
3. Add diced and cherry tomatoes, salt, pepper, oregano, and simmer 8–10 minutes.
4. Nestle shrimp in sauce and cook 4–5 minutes until just pink.
5. Remove from heat, stir in basil, and serve over zoodles or cauliflower rice.

Best Pairings: Serve with roasted broccoli or a simple arugula salad.

9. Thai-Inspired Shrimp Soup

Why You’ll Love It:

There’s nothing like a bowl of this bright, tangy, coconutty soup to warm up a rainy day. It’s soothing, filling, and packs that takeout flavor while staying 100% clean.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients Needed:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon coconut oil
• 4 cups chicken or vegetable broth (Whole30 compliant)
• 1 can (13.5 oz) coconut milk
• 1 cup sliced mushrooms
• 1 medium carrot, sliced into thin ribbons
• 2 tablespoons fish sauce (Whole30 compliant)
• 2 tablespoons lime juice
• 2 teaspoons grated ginger
• 3 garlic cloves, minced
• 1/2 teaspoon sea salt
• 1/4 cup fresh cilantro, chopped
• Lime wedges for serving

How to Make It:

1. Heat coconut oil in a pot. Sauté ginger and garlic for 1 minutes.
2. Pour in broth and coconut milk. Stir in mushrooms and carrot.
3. Simmer 10 minutes, then add fish sauce, lime juice, and salt.
4. Add shrimp and cook 4 minutes until just pink.
5. Serve in bowls topped with cilantro and lime.

Flavor Boost: Add sliced chili for heat or toss in Thai basil.

10. Whole30 Shrimp Cobb Salad

Why You’ll Love It:

This is my ultimate protein-packed salad—shrimp, eggs, crispy bacon, creamy avocado, and fresh veg. It never feels like “diet food,” just a satisfying, fork-and-knife meal. It packs great for hearty work lunches too.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 28 minutes

Ingredients Needed:

• 1 lb shrimp, peeled and deveined
• 4 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 4 hard-boiled eggs, halved
• 6 slices Whole30-compliant bacon, cooked and chopped
• 1 avocado, sliced
• 1/2 cucumber, diced
• 1/4 cup Whole30 ranch dressing
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 1 tablespoon chopped chives

How to Make It:

1. Heat olive oil in a skillet and cook shrimp for 2–3 minutes per side until pink. Season with salt and pepper, then cool slightly.
2. Arrange romaine on platter. Top with rows of shrimp, eggs, bacon, avocado, tomatoes, and cucumber.
3. Drizzle with ranch and sprinkle with chives.

Serving Idea: Delicious for a make-ahead picnic or meal prep.

11. Shrimp and Sweet Potato Hash

Why You’ll Love It:

Savory, a little smoky, and so filling—this hash works for any meal, especially brunch. The sweet potatoes get crispy while the shrimp stay juicy. My family likes this with a squeeze of hot sauce.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients Needed:

• 1 lb shrimp, peeled and deveined
• 2 large sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 small yellow onion, diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh parsley, chopped

How to Make It:

1. Heat 1 tablespoon oil in a skillet and sauté sweet potato cubes for 10–12 minutes until golden and just tender.
2. Add bell pepper and onion; cook 5 minutes.
3. Push veggies aside, add remaining oil, then shrimp, paprika, garlic powder, salt, and pepper; cook shrimp 2–3 minutes per side.
4. Stir everything together and finish with parsley.

Best Pairings: Serve with a side of mixed greens or a scoop of guacamole.

12. Zesty Shrimp & Mango Salsa Bowls

Why You’ll Love It:

This bowl is sunshine in a dish—sweet mango, juicy tomatoes, crunchy cabbage, and big bites of shrimp. I love making this for taco night, minus the tortillas, when I want something fresh and different.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 28 minutes

Ingredients Needed:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon sea salt
• 3 cups shredded purple cabbage
• 1 cup mango, diced
• 1/2 cup cherry tomatoes, diced
• 1/4 cup red onion, chopped
• 1/2 jalapeño, seeded and minced
• 1/4 cup cilantro, chopped
• Juice of 1 lime

How to Make It:

1. Toss shrimp with olive oil, chili powder, cumin, and salt.
2. Grill or sauté shrimp for 3–4 minutes per side.
3. Mix mango, tomatoes, red onion, jalapeño, cilantro, and lime juice for salsa.
4. Fill bowls with cabbage, top with shrimp, and spoon over mango salsa.

Budget-Friendly Tip: Frozen shrimp work great and can help save money—just thaw before cooking.

13. Whole30 Shrimp Piccata

Why You’ll Love It:

Here’s a bright Italian-inspired dish that feels like a treat, thanks to the lemony caper sauce. It’s simple but feels special, making it great for date night at home.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients Needed:

• 1.5 lbs shrimp, peeled and deveined
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 1/4 cup chicken broth (Whole30 compliant)
• 2 tablespoons capers, drained
• 2 tablespoons parsley, chopped
• Salt and black pepper, to taste
• Lemon slices for garnish

How to Make It:

1. Season shrimp with salt and pepper.
2. Heat olive oil in skillet over medium-high; sauté shrimp 2 minutes per side.
3. Remove shrimp, add chicken broth, lemon zest, lemon juice, and capers; simmer 2 minutes.
4. Return shrimp, cook 1 minutes to heat through.
5. Top with parsley and serve with lemon slices.

Personal Note: My family always asks for this when they’re craving “something fancy,” but it’s actually so quick.

14. Chimichurri Shrimp with Roasted Veggies

Why You’ll Love It:

If you’re a fan of zippy sauces, this recipe lets bold, fresh chimichurri brighten up simple roasted shrimp and veggies. It’s great for a lively, simple dinner and to pack for lunch leftovers.

Serving size: Serves 4

Prep Time: 18 minutes

Cook Time: 15 minutes

Total Time: 33 minutes

Ingredients Needed:

• 1 lb shrimp, peeled and deveined
• 2 zucchinis, sliced
• 1 red bell pepper, cut in strips
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 3/4 cup fresh chimichurri sauce (Whole30 compliant)
• 1/4 cup fresh parsley, chopped
• Salt and black pepper, to taste

How to Make It:

1. Toss shrimp and vegetables with olive oil, garlic powder, salt, and pepper.
2. Spread on a sheet pan and roast at 425°F for 12–15 minutes.
3. Drizzle chimichurri sauce over everything and sprinkle with parsley before serving.

Flavor Boost: Squeeze additional lemon juice over the dish before serving for extra brightness.

15. Crispy Shrimp Cakes

Why You’ll Love It:

These are satisfying little patties that feel almost like comfort food—crisp outside, tender inside, great for packing in lunches or serving with a crunchy slaw. They’re a family favorite and freezer-friendly, too.

Serving size: Serves 4

Prep Time: 22 minutes

Cook Time: 18 minutes

Total Time: 40 minutes

Ingredients Needed:

• 1 lb raw shrimp, peeled and finely chopped
• 1 large egg
• 3 tablespoons almond flour
• 2 green onions, finely sliced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon garlic powder
• 1 teaspoon old bay seasoning (Whole30 compliant)
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

How to Make It:

1. Combine shrimp, egg, almond flour, green onions, parsley, garlic powder, old bay, salt, and pepper in a bowl.
2. Shape into 8 small patties.
3. Heat oil in skillet over medium; cook patties 4–5 minutes per side until golden.
4. Drain on paper towel.
5. Serve with Whole30 ranch and slaw.

Meal Prep Tip: These shrimp cakes freeze well—just reheat in the oven for a busy night.

FAQ

Can I use frozen shrimp for these recipes?

Yes, frozen shrimp is perfect. Just thaw completely in cold running water, pat dry, and cook as directed.

How do I know if shrimp is Whole30 compliant?

Fresh or frozen raw shrimp is naturally compliant. Avoid pre-cooked shrimp with additives or sauces—always check the ingredient label for sneaky sugars or preservatives.

What can I serve with Whole30 shrimp recipes?

These recipes work great with cauliflower rice, zoodles, roasted potatoes, simple salads, or grilled veggies. They’re built to mix and match with your favorite veggie sides.

Can I meal prep shrimp dishes in advance?

Absolutely. Most of these recipes keep well in the fridge for 2–3 days. Reheat gently to avoid overcooking the shrimp, and store sauces or dressings separately for best texture.

Conclusion

Shrimp truly makes clean eating feel anything but boring. With just a bag of shrimp and a handful of Whole30 ingredients, you can have dozens of colorful, flavorful meals on the table in under 30 minutes. These 12+ Whole30 shrimp recipes for clean eating weeks are meant to make your life a little easier and your plate a lot more exciting. Don’t be afraid to swap in your favorite veggies, try a new sauce, or double up on spices—shrimp makes it almost impossible to mess up. Take these kitchen-tested ideas as a starting point, and get comfortable mixing, matching, and making clean eating your own. Your next favorite quick dinner might be just a skillet away.