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A vibrant selection of low calorie seafood recipes perfect for summer dining.

Quick way to grow with 3 low calorie seafood recipes summer

Discover three refreshing and low-calorie seafood recipes ideal for summer, offering a quick and healthy way to enjoy delicious meals.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 people
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Garlic Shrimp with Zucchini Noodles
  • 1 lb Shrimp, peeled and deveined
  • 2 medium Zucchini, spiralized
  • 3 cloves Garlic, minced
  • 1 cup Cherry Tomatoes, halved
  • 1 tbsp Olive Oil
  • 1 tbsp Lemon Juice
  • 2 tbsp Fresh Parsley, chopped
  • Salt to taste
  • Black Pepper to taste
Baked Cod with Asparagus and Lemon
  • 4 6-oz Cod Fillets
  • 1 bunch Asparagus Spears, trimmed
  • 1 Lemon, sliced
  • 2 tbsp Olive Oil
  • 1 tbsp Dill, fresh, chopped
  • Salt to taste
  • Black Pepper to taste
Tuna Salad Lettuce Wraps
  • 2 5-oz cans Canned Tuna in water, drained
  • 1/4 cup Greek Yogurt, plain
  • 1/4 cup Celery, finely chopped
  • 2 tbsp Red Onion, finely chopped
  • 1 tsp Dijon Mustard
  • 1 tsp Lemon Juice
  • 8 Boston or Butter Lettuce Leaves
  • Salt to taste
  • Black Pepper to taste

Equipment

  • Large Skillet
  • Baking Sheet
  • Medium Bowl

Method
 

Garlic Shrimp with Zucchini Noodles
  1. Heat olive oil in a large skillet over medium heat, then add shrimp and minced garlic.
  2. Cook for 2-3 minutes per side until the shrimp turn pink and opaque, then stir in cherry tomatoes.
  3. Add the zucchini noodles and cook for another 2-3 minutes until they are slightly tender.
  4. Stir in lemon juice and fresh parsley, then season with salt and pepper to taste.
Baked Cod with Asparagus and Lemon
  1. Preheat your oven to 400°F (200°C) and lightly grease a baking sheet.
  2. Arrange the cod fillets and asparagus on the baking sheet, then drizzle with olive oil and season evenly with salt, pepper, and dill.
  3. Place lemon slices over the cod fillets and bake for 12-15 minutes, or until the fish is flaky and cooked through.
Tuna Salad Lettuce Wraps
  1. In a medium bowl, combine the drained tuna, Greek yogurt, chopped celery, and red onion.
  2. Stir in Dijon mustard and lemon juice, then season with salt and pepper to your preference.
  3. Spoon the tuna salad mixture into the Boston or butter lettuce leaves to create individual wraps.

Notes

These recipes are perfect for a light and healthy summer meal. Feel free to adjust seasonings to your personal preference. For a spicier kick, add a pinch of red pepper flakes to the garlic shrimp. For the tuna salad, you can add other finely diced vegetables like bell peppers or cucumbers. Ensure all seafood is cooked to the proper internal temperature and that vegetables are fresh for the best flavor.