Marinate shrimp in a mixture of olive oil, minced garlic, lemon juice, and herbs such as thyme, rosemary, and paprika. Thread onto skewers and grill until cooked through. Serve with a side of mixed greens.
Sauté shrimp with an assortment of colorful vegetables such as bell peppers, broccoli, snap peas, and carrots in a non-stick skillet with a small amount of olive oil. Season with soy sauce, garlic, and ginger.
Spiralize zucchini into noodles and sauté with garlic and olive oil until tender. Top with sautéed shrimp, cherry tomatoes. Finish with a sprinkle of grated Parmesan cheese.
Toss cooked shrimp with mixed greens, sliced avocado, cherry tomatoes, cucumber slices, and red onion. Dress with a light vinaigrette made from olive oil, lemon juice, Dijon mustard, and honey.
Make a broth-based soup with shrimp and an array of vegetables such as spinach, kale, carrots, celery, and bell peppers. Season with herbs and spices like garlic, thyme, and bay leaves.
Cook quinoa according to package instructions and top with grilled shrimp, roasted vegetables (such as sweet potatoes, Brussels sprouts, and cauliflower), and a drizzle of tahini dressing.