65 Healthy Shrimp Lunch Ideas That Are Quick and Delicious

Shrimp cooks in a flash, pairs well with nearly every spice rack, and slides effortlessly into bowls, wraps, soups, and salads. If you’re looking to liven up midday meals without spending your whole break at the stove, this roundup has you covered. Every idea below can be prepped or cooked in about 30 minutes—or less—while keeping nutrition front and center. Grab a bag of frozen shrimp, keep some produce on hand, and let these dishes power your afternoon.

1. Lemon-Garlic Shrimp Quinoa Bowl

Simmer quinoa in low-sodium vegetable broth for extra flavor, then top with sautéed shrimp tossed in lemon zest, fresh garlic, and parsley. Add crisp broccoli and a drizzle of olive oil to round out the macronutrients. The whole dish comes together in roughly 20 minutes and packs well for desk lunches. Squeeze an extra lemon wedge over everything just before eating to brighten the flavors.

2. Shrimp & Avocado Lettuce Wraps

Swap tortillas for crunchy lettuce leaves to save carbs and boost freshness. Fill each leaf with chilled shrimp, creamy avocado, sliced radish, and a splash of lime juice. A quick yogurt-cilantro sauce ties things together without heavy mayo. These wraps travel well; assemble just before eating so the lettuce stays crisp.

3. Mediterranean Shrimp Couscous Salad

Cook pearl couscous, rinse under cold water, and fold in diced veggies plus briny olives. Pan-sear shrimp with oregano and a touch of olive oil, then toss everything in a light red-wine-vinaigrette. The salad tastes even better after an hour in the fridge, making it ideal for meal prep. Feta adds calcium and a punch of flavor without overwhelming sodium.

4. Thai Shrimp Summer Rolls

Soften rice paper wrappers, then layer cooked shrimp, crunchy vegetables, and rice vermicelli inside. Fresh basil and mint lend the signature Thai fragrance. Serve with a quick peanut-lime dipping sauce you can whisk in minutes. The rolls are light yet satisfying, perfect for warm afternoons.

5. Chili-Lime Shrimp Tacos

Toss shrimp in chili powder, cumin, and lime juice, then quick-sear until pink. Pile into warm corn tortillas alongside crunchy cabbage and a sprinkle of cotija. A yogurt-based crema keeps calories in check while adding tang. They’re ready in under 15 minutes—ideal for tight lunch breaks.

6. Shrimp & Veggie Stir-Fry Lunch Box

Stir-fry bell peppers, snap peas, and carrots in a teaspoon of sesame oil before adding shrimp and a light soy-ginger sauce. Portion everything over brown rice for sustained energy. This reheats beautifully in the microwave without turning soggy. Garnish with sesame seeds for a final crunch.

7. Cajun Shrimp & Brown Rice Skillet

A single pan keeps cleanup minimal. Sauté onion, celery, and bell pepper, stir in pre-cooked brown rice, then fold through smoky Cajun-spiced shrimp. A touch of tomato paste binds the flavors without heavy sauces. Leftovers freeze well for another busy day.

8. Shrimp Caesar Salad with Kale

Massage kale with a lighter Greek-yogurt Caesar dressing to soften its texture. Add garlic-herb sautéed shrimp and whole-grain croutons for crunch. Parmesan shavings contribute umami without excessive fat. This nutrient-packed twist on the classic powers you through the afternoon slump.

9. Pesto Zucchini Noodles with Shrimp

Spiralize zucchini for low-carb “zoodles,” then warm briefly so they stay al dente. Homemade or store-bought pesto coats the strands in seconds. Garlic shrimp finish cooking in the same pan, infusing extra flavor. Serve hot or room temperature—both hold up well for lunch.

10. Shrimp & Mango Salsa Wrap

Combine sweet mango with red onion, jalapeño, and lime for a quick salsa. Spoon over chilled shrimp and bundle everything in a whole-wheat wrap. The sweet-spicy contrast wakes up your palate. Keep the filling separate until ready to roll to avoid sogginess.

11. Shrimp Edamame Power Bowl

Shelled edamame boosts plant protein while shrimp supplies lean seafood calories. Layer both over brown rice with colorful vegetables. A quick sesame-ginger dressing ties everything together. Pack in a microwave-safe bowl so you can warm the base while keeping toppings crisp.

12. Greek Yogurt Shrimp Salad Sandwich

Swap mayo for tangy Greek yogurt mixed with dill and lemon zest. Fold in chopped shrimp, celery, and a touch of mustard. Spoon onto toasted whole-grain bread with crunchy lettuce. The filling keeps for two days, making it a reliable make-ahead option.

13. Shrimp & Sweet Potato Meal Prep Boxes

Roast diced sweet potatoes until caramelized, then add sautéed shrimp seasoned with smoked paprika. Green beans provide a fresh counterpoint and cook in minutes. Portion into airtight containers for grab-and-go lunches. Everything reheats evenly without losing texture.

14. Peanut Ginger Shrimp Soba Noodles

Whisk a quick sauce of peanut butter, lime juice, ginger, and a splash of soy. Toss with cooked soba noodles and shrimp while still warm so the flavors meld. Shredded bell pepper and cucumber add crunch. Serve chilled or room temperature for a refreshing desk lunch.

15. Shrimp & Spinach Whole-Wheat Pasta

Cook whole-wheat pasta, reserving a bit of starchy water. Sauté shrimp with garlic, toss in spinach until just wilted, then combine with pasta and a splash of pasta water for light sauciness. A pinch of red pepper flakes adds gentle heat. The dish reheats well without drying out.

16. Shrimp & Broccoli Sheet-Pan Meal

Toss shrimp and broccoli in olive oil, garlic powder, and paprika, then roast everything on one tray. Broccoli chars at the edges while shrimp turn pink—15 minutes tops. Serve over microwavable brown rice for a no-mess lunch. Leftovers taste great cold in salads.

17. Shrimp Stuffed Avocado Halves

Slice avocados and remove pits, leaving a generous cavity. Mix shrimp with diced tomato, lime juice, and jalapeño, then spoon into the halves. The healthy fats keep you full and satisfied. Prepare the filling ahead, then cut and fill avocados right before lunch to keep them green.

18. Shrimp & Black Bean Burrito Bowls

Layer cilantro-lime rice with fiber-rich black beans, grilled corn, and salsa. Chili-spiced shrimp add protein without heaviness. Offer Greek yogurt in place of sour cream for a lighter garnish. Everything fits neatly in a single bowl for easy transport.

19. Coconut-Lime Shrimp Soup

Simmer light coconut milk with ginger, garlic, and lime leaves for an aromatic base. Add mushrooms and shrimp, cooking just until pink. Finish with fresh lime juice and cilantro. The soup warms up quickly on the stovetop or in the microwave.

20. Shrimp & Farro Arugula Salad

Cook farro until tender but chewy, then cool. Toss with arugula, juicy tomatoes, and lemon-herb shrimp. A simple olive-oil vinaigrette lets the ingredients shine. Farro’s hearty texture keeps the salad satisfying for hours.

21. Chimichurri Shrimp Skewers with Quinoa

Blend parsley, garlic, oregano, vinegar, and olive oil to make a bright chimichurri. Brush over shrimp skewers and broil or grill pan them for five minutes per side. Serve atop quinoa for a balanced grain-protein combo. The extra sauce doubles as dressing.

22. Shrimp Egg Fried Rice with Peas

Use chilled rice for the best texture. Quickly scramble an egg, add shrimp, peas, and rice, then season with low-sodium soy sauce. Green onions sprinkled at the end add freshness. The dish reheats perfectly in minutes.

23. Shrimp & Roasted Veggie Pita Pockets

Roast zucchini and peppers until tender and slightly charred. Tuck them into pita with spiced shrimp and a dollop of tzatziki. The handheld format is ideal for eating at your desk. Wrap in parchment to keep everything contained.

24. Shrimp & Tomato Orzo Salad

Boil orzo, rinse, and drain well. Toss with burst cherry tomatoes sautéed in olive oil and garlic-seared shrimp. Fresh basil leaves add aroma. Serve chilled alongside a piece of fruit for a complete lunch.

25. Honey-Garlic Shrimp Meal Prep Jars

Cook shrimp in a quick honey-garlic glaze until sticky. Layer in jars over quinoa with broccoli florets. The upside-down assembly keeps shrimp moist and veggies crisp. Flip into a bowl and heat when you’re ready to eat.

26. Shrimp & Cucumber Sushi Bowls

Sushi rice seasoned with rice vinegar forms the base. Top with chilled shrimp, cucumber, avocado, and a drizzle of low-sodium soy. Nori strips or furikake add classic sushi flavor without the rolling. Perfect if you crave sushi but lack the time.

27. Shrimp Pad Thai with Rice Noodles

Soak rice noodles while you whisk a quick tamarind-lime sauce. Stir-fry shrimp and vegetables, then add noodles and sauce. A sprinkle of crushed peanuts provides crunch. It’s a balanced take on the takeout favorite with less oil and sugar.

28. Shrimp & Corn Chowder Lightened-Up

Blend part of the corn with low-fat milk for a creamy base without heavy cream. Add diced potatoes, sweet corn kernels, and shrimp near the end so they stay tender. Smoked paprika boosts depth. Pair with a side salad for extra greens.

29. Shrimp Tabbouleh Mason Jars

Prepare traditional tabbouleh with bulgur, parsley, mint, tomato, and lemon. Layer into jars with chilled shrimp on top to keep greens from wilting. Shake to dress just before serving. The citrus keeps flavors lively all week.

30. Shrimp & Artichoke Spinach Salad

Canned artichoke hearts add Mediterranean flair without fuss. Toss spinach with a lemon-olive-oil dressing, then scatter shrimp and artichokes over the top. Parmesan shavings deliver umami. This salad assembles in five minutes if the shrimp are pre-cooked.

31. Buffalo Shrimp Lettuce Cups

Quickly sauté shrimp, then coat in a light buffalo sauce made with hot sauce and a hint of butter. Spoon into lettuce leaves with diced celery for crunch. A drizzle of Greek-yogurt ranch cools the heat. They’re protein-packed and low in carbs.

32. Shrimp & Lentil Mediterranean Bowl

Lentils cook in under 25 minutes and bring fiber and iron to the table. Season shrimp with oregano and lemon, then sear quickly. Arrange veggies and a spoonful of hummus alongside for creamy contrast. This bowl keeps hunger at bay for hours.

33. Shrimp & Pineapple Skillet Stir Fry

Sweet pineapple balances a light soy-ginger sauce while peppers add color. Shrimp absorb the glaze in minutes, making this a speedy stovetop dish. Serve over microwavable brown rice or cauliflower rice. The sweet-savory combo feels like a mini getaway.

34. Shrimp & Quinoa Stuffed Peppers

Par-roast bell peppers to soften, then stuff with quinoa mixed with corn, tomatoes, and shrimp. Bake until peppers are tender and tops are slightly golden. Each pepper is a self-contained meal. They reheat without losing structure.

35. Shrimp & Vegetable Ramen Upgrade

Discard the high-sodium seasoning packet and use low-sodium broth instead. Add shrimp, quick-cooking veggies, and a splash of soy. Finish with fresh lime and cilantro. It’s comfort food, cleaned up.

36. Shrimp & Kale Caesar Wrap

Combine chopped kale with a light Caesar dressing and garlic-crouton crumbs. Add sautéed shrimp and roll everything in a whole-wheat tortilla. The wrap format keeps the salad contained. Ideal for commuting lunches.

37. Shrimp & Carrot Ginger Soup

Simmer carrots with ginger and blend until velvety. Drop in shrimp for the last few minutes to gently poach. The sweetness of carrots matches well with the mild seafood. This soup is low in fat yet filling.

38. Shrimp Caprese Salad Box

Layer classic Caprese ingredients, then add chilled shrimp for extra protein. A drizzle of balsamic reduction ties flavors together. Pack basil separately or tuck leaves between tomatoes to keep them fresh. Serve cold—no reheating needed.

39. Garlic Parmesan Shrimp Zoodles

Sauté garlic in olive oil, add shrimp, then toss in zoodles just long enough to warm. Parmesan melts into a light, creamy coating. The dish is ready in under 10 minutes. Perfect for days when you’re racing the clock.

40. Shrimp & Chickpea Curry

Sauté onion with curry powder, add crushed tomatoes and coconut milk, then simmer chickpeas. Shrimp go in last to prevent overcooking. The result is hearty yet not heavy. Leftovers only improve as flavors meld.

41. Shrimp & Watermelon Feta Salad

Juicy watermelon pairs surprisingly well with briny feta and tender shrimp. Mint leaves and a lime vinaigrette keep things refreshing. This salad shines on hot days when you crave something light. Assemble right before eating for best texture.

42. Shrimp & Avocado Brown Rice Sushi Rolls

Use short-grain brown rice to up the fiber. Roll with cooked shrimp and creamy avocado, then slice into bite-sized pieces. Serve with low-sodium soy and pickled ginger. It’s fun to make and easy to pack.

43. Shrimp & Asparagus Lemon Pasta

Cook pasta and asparagus in the same pot to save time. Toss with garlic, lemon zest, and shrimp. A splash of pasta water and olive oil forms a light sauce. Finish with cracked pepper for zing.

44. Shrimp Greek Salad Flatbread

Spread hummus on whole-wheat flatbread, bake for five minutes, then top with Greek salad mix and shrimp. The contrast of warm bread and cool toppings is delightful. Slice into wedges for easy eating. It’s a fresh spin on pizza.

45. Shrimp & Edamame Quinoa Fried Rice

Use leftover quinoa as a nutrient-dense rice substitute. Stir-fry with edamame, carrots, and shrimp, seasoning lightly with soy and sesame oil. The dish delivers complete protein from both quinoa and shrimp. It’s a clever way to reduce refined grains.

46. Shrimp & Pumpkin Coconut Curry Soup

Blend canned pumpkin with light coconut milk, curry paste, and broth. Simmer briefly, then add shrimp to poach. The result is velvety and vitamin-rich. Serve with whole-grain crackers for crunch.

47. Shrimp & Bean Sprout Stir Fry

Bean sprouts cook in seconds, making this one of the fastest stir fries around. Add shrimp, garlic, and a splash of soy for flavor. Finish with sesame seeds. Serve over cauliflower rice if you’re cutting carbs.

48. Shrimp & Cranberry Spinach Grain Bowl

Farro brings chewiness while dried cranberries offer sweetness. Toss with fresh spinach and sautéed shrimp. A maple-dijon vinaigrette ties flavors together. The bowl keeps well for next-day lunches.

49. Shrimp & Tomato White Bean Stew

Simmer canned tomatoes with garlic, rosemary, and white beans for a hearty base. Add shrimp in the final five minutes to maintain tenderness. The stew is high in fiber and protein. Serve with a slice of crusty whole-grain bread.

50. Shrimp & Roasted Cauliflower Tacos

Roast cauliflower with cumin and paprika for smoky flavor. Combine with chili-lime shrimp in small corn tortillas. A spoonful of fresh pico de gallo keeps each bite bright. Two tacos clock in under 300 calories.

51. Shrimp Niçoise Jar Salad

Build traditional Niçoise layers—dijon vinaigrette in the bottom, then potatoes, green beans, eggs, olives, and shrimp. When lunchtime hits, shake and pour onto a plate. The jar keeps delicate greens from wilting. It feels fancy yet packs easily.

52. Shrimp & Eggplant Stir Fry

Eggplant soaks up flavors quickly while remaining low in calories. Stir-fry with garlic, ginger, and a splash of soy, then add shrimp. Chili flakes add gentle heat. Serve over jasmine rice or quinoa.

53. Shrimp & Apple Kale Crunch Salad

Thin apple slices and toasted walnuts give this salad bite. Massage kale with lemon juice to soften, then top with shrimp. A honey-mustard dressing ties sweet and savory together. It’s refreshing and loaded with antioxidants.

54. Shrimp & Broccoli Rabe Penne

Bitter broccoli rabe contrasts well with sweet shrimp. Blanch the greens with the penne during the last minute of cooking. Finish everything in a pan with garlic and olive oil. A squeeze of lemon keeps flavors bright.

55. Shrimp & Peach Salsa Lettuce Boats

Dice ripe peaches with red onion, jalapeño, and cilantro for a summer-ready salsa. Spoon over chilled shrimp in crisp lettuce boats. The sweet-spicy blend is addicting yet light. Perfect when peaches are in season.

56. Shrimp & Barley Vegetable Soup

Cook barley until tender, then add diced vegetables and broth. Shrimp go in last, ensuring they stay tender. The soup is fiber-rich and keeps well for several days. Reheat gently to preserve shrimp texture.

57. Shrimp & Avocado Toast with Microgreens

Elevate classic avocado toast by adding lemon-pepper shrimp. Microgreens lend crunch and a nutrient punch. This open-face sandwich assembles in under 10 minutes. Enjoy with a side of fruit for a balanced plate.

58. Shrimp & Basil Brown Rice Risotto

Use quick-cooking brown rice to cut traditional risotto time in half. Stir frequently with warm broth until creamy, then fold in shrimp and fresh basil. Parmesan adds richness without heavy cream. The dish feels indulgent yet aligns with whole-grain goals.

59. Shrimp & Brussels Sprout Slaw Wrap

Shred raw Brussels sprouts for a crunchy slaw seasoned with lemon and olive oil. Add smoky paprika shrimp and roll in a spinach tortilla. The wrap stays crisp for hours. A great way to sneak in cruciferous veggies.

60. Shrimp & Spinach Stuffed Sweet Potato

Microwave a sweet potato until tender, then fluff the interior. Fill with sautéed spinach and shrimp tossed in garlic and olive oil. The sweet-savory pairing is surprisingly satisfying. It’s a full meal in one edible bowl.

61. Shrimp & Red Curry Quinoa Bowl

Simmer red curry paste in light coconut milk, then pour over steamed vegetables and shrimp. Serve atop fluffy quinoa for extra protein. Cilantro and lime juice finish the dish. It reheats quickly and tastes even better the next day.

62. Shrimp & Zucchini Frittata Slices

Whisk eggs with grated zucchini, parsley, and cooked shrimp, then bake until set. Cut into wedges for portable protein-rich lunches. Enjoy warm or cold with a side salad. Frittata slices freeze well for future meals.

63. Shrimp & Green Goddess Pasta Salad

Blend Greek yogurt with avocado, herbs, and lemon to make a creamy yet light dressing. Toss with whole-grain rotini, peas, and shrimp. Chill for at least 30 minutes so flavors meld. Great for picnics or office potlucks.

64. Shrimp & Poblano Corn Salad

Char poblano peppers and corn kernels under the broiler for a smoky touch. Combine with black beans and lime-cilantro shrimp. A cumin-lime dressing ties everything together. Serve alone or scoop with baked tortilla chips.

65. Shrimp & Mushroom Wild Rice Pilaf

Cook wild rice blend until tender, then fold in sautéed mushrooms and thyme. Shrimp add lean protein and a pop of color. A splash of white wine elevates flavors without heaviness. The pilaf holds up well in a thermos if you’re on the move