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Healthy Low Calorie Creamy Garlic Shrimp - Light, Flavorful, and Satisfying

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Raw shrimp, peeled and deveined (medium or large, 1 to 1.25 pounds)
  • Garlic (4–5 cloves, finely minced)
  • Olive oil or avocado oil (1 tablespoon)
  • Low-sodium chicken or vegetable broth (1/2 cup)
  • Plain low-fat Greek yogurt (1/2 cup)
  • Low-fat milk or unsweetened almond milk (1/4 cup)
  • Lemon (zest and juice of 1/2 lemon)
  • Grated Parmesan (2–3 tablespoons, optional but adds umami)
  • Cornstarch (1–2 teaspoons, if you prefer a thicker sauce)
  • Fresh parsley or chives (for garnish)
  • Paprika or smoked paprika (1/2 teaspoon, optional)
  • Crushed red pepper flakes (pinch, optional)
  • Salt and black pepper

Method
 

  1. Prepare the shrimp. Pat the shrimp dry with paper towels. Season lightly with salt, pepper, and a pinch of paprika. Dry shrimp sear better and stay juicy.
  2. Warm the pan. Heat the olive oil in a large nonstick skillet over medium-high heat. When the oil shimmers, add the shrimp in a single layer.
  3. Sear quickly. Cook the shrimp for about 1–2 minutes per side, just until pink and curled. Transfer to a plate. They’ll finish in the sauce.
  4. Soften the garlic. Reduce heat to medium. In the same pan, add the minced garlic. Stir for 30–60 seconds until fragrant. Do not brown the garlic or it will turn bitter.
  5. Build the base. Pour in the broth and bring to a gentle simmer, scraping up any browned bits. This adds deep flavor without extra calories.
  6. Thicken if you like. If you prefer a thicker sauce, whisk cornstarch with the milk until smooth, then stir it into the simmering broth. Let it bubble for 30–60 seconds to thicken slightly.
  7. Add creaminess. Lower the heat to low. Whisk in the Greek yogurt and milk (or the remaining milk if you used some with cornstarch). Keep the heat gentle to prevent curdling.
  8. Season smartly. Add lemon zest, 1–2 teaspoons of lemon juice, a small pinch of red pepper flakes, and Parmesan if using. Taste and adjust salt and pepper. The sauce should be bright, savory, and creamy.
  9. Return the shrimp. Slide the shrimp back into the pan with their juices. Toss to coat and warm through for 30–60 seconds. Don’t overcook.
  10. Finish and serve. Sprinkle with chopped parsley or chives. Serve over steamed veggies, zucchini noodles, cauliflower rice, or a small serving of whole-grain pasta. Add an extra squeeze of lemon if you like.