Shrimp Cobb Salad
Cooking Time: 20 minutes
Servings: 6
Recipe found on: paleorunningmama.com
Click the photo for the full recipe.
This Shrimp Cobb Salad is a fresh, protein-packed meal perfect for summer. With grilled shrimp, crispy bacon, avocado, and soft-boiled eggs, it’s a low-carb, Paleo, and Whole30-friendly dish tossed in a bright lemon garlic vinaigrette.
Ingredients
Dressing
2 tablespoons fresh lemon juice
1 teaspoon spicy brown mustard
3 cloves garlic, minced
⅛ teaspoon sea salt
⅛ teaspoon black pepper
¼ cup olive oil
Salad
1 lb. shrimp, peeled and deveined
Salt and pepper, to taste
1 tablespoon coconut oil
6–8 slices bacon, cooked and crumbled
3 large eggs (soft boiled)
¾ cup cherry tomatoes, halved
1 ripe avocado, sliced or diced
5 oz baby spinach (or greens of choice)
Chives or scallions, sliced (optional)
Instructions
1. Make Dressing
Combine all dressing ingredients in a blender or tall container.
Blend until smooth and creamy.
Alternative: Whisk all ingredients except oil, then slowly drizzle oil while whisking.
2. Soft Boil Eggs
Bring a pot of water to a boil.
Prepare a bowl of ice water.
Carefully add eggs to boiling water and cook for 6 minutes.
Transfer eggs to ice water for 2–3 minutes, then peel and set aside.
3. Cook Shrimp
Heat grill or grill pan over high heat and brush with coconut oil.
Season shrimp with salt and pepper.
Cook:
2 minutes per side, until pink and opaque
4. Assemble Salad
Layer greens in a large bowl or platter.
Top with:
tomatoes
bacon
shrimp
avocado
Slice eggs and arrange on top.
5. Serve
Drizzle dressing over salad or serve on the side.
Garnish with chives or scallions if desired.
Salmon Bake
Cooking Time: 25 minutes
Servings: 2
This Salmon Bake is a simple, nutrient-dense meal made all in one dish. With healthy fats from salmon and fiber-rich veggies, it’s a quick, clean dinner option perfect for busy nights.
Ingredients
2–3 cups cauliflower rice (fresh or frozen)
1 zucchini, sliced
1 yellow squash, sliced (or substitute with zucchini)
16 oz salmon filet
2 tablespoons coconut oil
2 cloves garlic, finely chopped
Salt and pepper, to taste
Optional Garnish
Fresh basil or parsley, chopped
Instructions
1. Preheat Oven
Preheat oven to 400°F.
2. Assemble
In a 9x9 baking dish:
Add cauliflower rice on one side
Add zucchini and squash on the other
Place salmon filet on top.
3. Season
Top with:
coconut oil
garlic
salt and pepper
4. Bake
Bake for 18–22 minutes, or until salmon flakes easily with a fork.
5. Serve
Garnish with fresh basil or parsley if desired.
Serve warm.
One Pan Shrimp Fajitas
Cooking Time: 40 minutes
Servings: 4
Recipe found on: themovementmenu.com
Click the photo for the full recipe.
These One Pan Shrimp Fajitas are packed with bold flavor and made entirely on one sheet pan. With seasoned shrimp, roasted peppers, and creamy coconut cauliflower rice, this meal is Paleo, Whole30, and dairy-free.
Ingredients
Shrimp
1½ lbs. extra-large raw shrimp (peeled & deveined)
3 tablespoons avocado oil
Juice of 1 lime
6 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon chili powder
½ teaspoon cinnamon
Red pepper flakes, to taste
Peppers & Onions
3 bell peppers (red, yellow, green), sliced
1 yellow onion, sliced
1½ tablespoons avocado oil
Salt and pepper, to taste
Coconut Cauliflower Rice
3 cups cauliflower rice
1 tablespoon avocado oil
¼ teaspoon kosher salt
¼ cup canned coconut milk
2 tablespoons lime juice
⅓ cup cilantro, chopped
Instructions
1. Preheat Oven
Preheat oven to 450°F.
Line a baking sheet with parchment paper.
2. Marinate Shrimp
In a bowl, mix all shrimp ingredients.
Add shrimp and toss until fully coated.
Set aside.
3. Roast Veggies
Spread peppers and onions on the baking sheet.
Drizzle with avocado oil, season with salt and pepper, and toss.
Bake for 12–15 minutes, until softened.
4. Add Cauliflower Rice
Remove pan from oven.
Push peppers and onions to one side.
In a bowl, mix cauliflower rice ingredients (except cilantro).
Add to the opposite side of the pan.
5. Add Shrimp & Bake
Place shrimp (with marinade) in the center of the pan.
Return to oven and bake for 10–12 minutes, until shrimp are opaque and cooked through.
6. Finish & Serve
Remove from oven and stir cilantro into cauliflower rice.
Serve immediately.
Garlic Shrimp
Cooking Time: 5–10 minutes
Servings: 4 (estimated)
This Garlic Shrimp is a simple, Italian-inspired dish packed with fresh flavor from lemon, garlic, and parsley. It’s incredibly quick to make—perfect for busy nights when you still want a clean, high-protein meal.
Ingredients
1 lb. shrimp, peeled and deveined (tails removed)
¼ cup butter
2 cloves garlic, minced
1 cup fresh parsley, chopped
Himalayan salt and black pepper, to taste
1 tablespoon fresh lemon juice
Instructions
1. Melt Butter
Heat a medium skillet over medium heat.
Add butter and allow it to fully melt.
2. Sauté Garlic
Add garlic and cook for about 30 seconds, until fragrant.
3. Cook Shrimp
Add shrimp to the skillet.
Cook for about 4 minutes, stirring occasionally, until:
pink
curled
opaque
4. Finish
Remove from heat.
Stir in:
parsley
salt and pepper
Drizzle with fresh lemon juice.
5. Serve
Serve immediately.
Optional pairings:
over rice or pasta
with roasted veggies
on top of a salad
Spanish Style Shrimp
Cooking Time: 10 minutes
Servings: 4 (estimated)
This Spanish Style Shrimp is a quick, flavor-packed dish featuring garlic, olive oil, and a hint of spice. It’s a light yet satisfying meal that comes together fast—perfect for busy nights when you still want bold flavor.
Ingredients
1 tablespoon extra-virgin olive oil
⅛ teaspoon ground red pepper
6 cloves garlic, minced
1 bay leaf
1 lb. shrimp, peeled and deveined (tails removed)
¼ teaspoon Himalayan salt
2 tablespoons fresh parsley, chopped
1 lemon, cut into wedges
Instructions
1. Heat Oil & Aromatics
Heat olive oil in a skillet over medium heat.
Add:
red pepper
garlic
bay leaf
Cook, stirring constantly, for about 2 minutes, until fragrant.
2. Cook Shrimp
Increase heat to medium-high.
Add shrimp and sauté for about 4 minutes, until:
pink
opaque
3. Finish
Remove from heat and discard bay leaf.
Sprinkle with:
salt
fresh parsley
4. Serve
Serve immediately with fresh lemon wedges.
Almond Crusted Walleye
Cooking Time: 20–25 minutes
Servings: 4
Recipe found on: healthylivinghowto.com
Click the photo for the full recipe.
This Almond Crusted Walleye gives you that crispy, breaded texture—without unhealthy ingredients. Made with almond meal and coconut flour, it’s a clean, gluten-free option that works great baked or pan-fried.
Ingredients
2 lbs. palm-size fish fillets (walleye or substitute: tilapia, crappie, sunfish)
1 cup coarse almond meal
¼ cup coconut flour
½ teaspoon garlic powder
1 teaspoon paprika
½ teaspoon onion powder
1 teaspoon sea salt
1 large egg
½ cup coconut milk
Instructions
1. Prepare Breading
If needed, make almond meal by pulsing nuts in a blender or grinder until coarse.
In a shallow dish, mix:
almond meal
coconut flour
garlic powder
paprika
onion powder
salt
2. Prepare Egg Wash
In a separate dish, whisk together:
egg
coconut milk
3. Coat Fish
Rinse and pat fish dry.
Dip each fillet into egg wash, then coat thoroughly in breading mixture.
4. Cook (Choose Method)
Pan-Fry Method
Heat ghee in a skillet over medium heat.
Cook fish for 3–4 minutes per side, until golden and cooked through.
Oven-Baked Method
Preheat oven to 400°F.
Place fish in a greased baking dish.
Bake for 20–25 minutes, until fish flakes easily.
5. Serve
Serve warm with:
lemon wedges
veggies
or your favorite side
Keto Teriyaki Salmon
& Broccoli
Cooking Time: 22 minutes
Servings: 4
Recipe found on: jenniferbanz.com
Click photo for full recipe.
This Keto Teriyaki Salmon & Broccoli is a quick, high-protein meal that’s perfect for busy nights or meal prep. Packed with flavor from a simple homemade teriyaki sauce, this dish keeps carbs low while delivering a satisfying, nutrient-dense dinner.
Ingredients
4 (4 oz) salmon portions
½ cup onion, diced
4 cups broccoli florets
8 oz whole mushrooms, quartered
Teriyaki Sauce:
¼ cup coconut aminos
3 tablespoons brown sugar sweetener
1 clove garlic, minced
1 teaspoon ginger, grated
Instructions
1. Make the Sauce
In a small bowl, combine:
coconut aminos
brown sugar sweetener
garlic
ginger
Mix well.
2. Prep the Salmon
Brush salmon portions with some of the teriyaki sauce using a basting brush.
3. Cook the Salmon
Air Fryer Method
Line air fryer with foil
Cook at 400°F for 15 minutes
Cook to desired doneness (~125°F for medium)
Oven Method
Preheat oven to 400°F
Place salmon on foil-lined baking sheet
Bake for ~15 minutes or until desired doneness
4. Cook the Vegetables
In a large skillet over medium heat:
Add onion, broccoli, and mushrooms
Sauté for 5 minutes
Pour in remaining teriyaki sauce and continue cooking until broccoli is fork tender.
5. Serve
Plate salmon with vegetables and drizzle with extra sauce if desired.