23 Delicious Healthy Chicken and Shrimp Recipes Nutritious

Zesty flavors and wholesome ingredients come together in our roundup of 23 Delicious Healthy Chicken and Shrimp Recipes. Whether you’re craving a quick weeknight dinner or a nutritious meal that doesn’t skimp on taste, we’ve got you covered. Dive into this collection where health meets flavor, and discover your next favorite dish that’s as good for your body as it is for your taste buds. Let’s get cooking!

Grilled Lemon Garlic Chicken and Shrimp Skewers

Whenever I’m craving something that screams summer, I immediately think of firing up the grill for these Lemon Garlic Chicken and Shrimp Skewers. There’s something about the combination of juicy chicken, succulent shrimp, and that zesty marinade that just feels like a backyard barbecue in every bite.

Ingredients

• Chicken breast – 1 lb, cut into 1-inch pieces
• Shrimp – 1 lb, peeled and deveined
• Lemon juice – ¼ cup
• Garlic – 3 cloves, minced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. In a large bowl, whisk together lemon juice, minced garlic, olive oil, salt, and black pepper.
2. Add chicken pieces to the bowl, ensuring each piece is well coated with the marinade. Cover and refrigerate for at least 30 minutes, but no more than 2 hours to prevent the chicken from becoming too acidic.
3. Thread the marinated chicken and shrimp onto skewers, alternating between the two for a colorful presentation.
4. Preheat your grill to medium-high heat (about 375°F to 400°F) and lightly oil the grates to prevent sticking.
5. Grill the skewers for about 4-5 minutes on each side, or until the chicken is cooked through (internal temperature of 165°F) and the shrimp are pink and opaque.
6. Let the skewers rest for 2-3 minutes before serving to allow the juices to redistribute.

Just imagine the burst of flavors with each bite—the tangy lemon, the punch of garlic, and the smoky char from the grill. Serve these skewers over a bed of fluffy couscous or alongside a crisp salad for a complete meal that’s sure to impress.

Healthy Chicken and Shrimp Stir Fry with Vegetables

Zesty flavors and quick cooking times make this Healthy Chicken and Shrimp Stir Fry with Vegetables a weeknight favorite in my house. I remember the first time I whipped this up, thinking it was too good to be true—packed with protein and veggies, yet ready in under 30 minutes.

Ingredients

• Chicken breast – 1 lb, sliced
• Shrimp – ½ lb, peeled and deveined
• Broccoli – 2 cups, florets
• Bell pepper – 1, sliced
• Soy sauce – 2 tbsp
• Olive oil – 1 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated

Instructions

1. Heat olive oil in a large skillet over medium-high heat (350°F).
2. Add chicken to the skillet, cooking for 5 minutes until no longer pink. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Push chicken to one side, add shrimp, garlic, and ginger to the other side, cooking for 2 minutes. Tip: Shrimp cooks quickly, so keep an eye to avoid overcooking.
4. Add broccoli and bell pepper, stirring everything together for 3 minutes. Tip: For crunchier veggies, reduce cooking time by a minute.
5. Pour soy sauce over the mixture, stir well, and cook for another 2 minutes until everything is evenly coated and heated through.

Bright and vibrant, this stir fry brings a delightful contrast of textures—tender chicken, succulent shrimp, and crisp vegetables. Serve it over a bed of quinoa for an extra health kick, or enjoy it as is for a low-carb option.

Baked Chicken and Shrimp with Quinoa and Avocado

Last week, I found myself staring into my fridge, wondering what to make for dinner that was both nutritious and satisfying. That’s when I decided to whip up this Baked Chicken and Shrimp with Quinoa and Avocado dish—a perfect blend of protein and healthy fats that’s become a staple in my kitchen.

Ingredients

• Chicken breast – 1 lb
• Shrimp – ½ lb
• Quinoa – 1 cup
• Avocado – 1
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Garlic powder – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Rinse 1 cup of quinoa under cold water, then cook it according to package instructions. Tip: For extra flavor, cook the quinoa in chicken or vegetable broth instead of water.
3. While the quinoa cooks, season the chicken breast with ¼ tsp salt, ¼ tsp black pepper, and ½ tsp garlic powder.
4. Heat 1 tbsp olive oil in a pan over medium-high heat, then cook the chicken for 5-7 minutes on each side until golden brown.
5. Transfer the chicken to a baking dish, add the shrimp around it, drizzle with the remaining olive oil, and bake for 10 minutes at 375°F. Tip: Don’t overcrowd the shrimp to ensure they cook evenly.
6. Slice the avocado while the chicken and shrimp bake.
7. Once everything is cooked, serve the chicken and shrimp over a bed of quinoa with avocado slices on top. Tip: A squeeze of lime over the avocado adds a refreshing zing.

Mmm, the combination of tender chicken, succulent shrimp, fluffy quinoa, and creamy avocado is simply irresistible. Try serving it with a side of steamed vegetables for a complete meal that’s as colorful as it is delicious.

Spicy Chicken and Shrimp Soup with Kale

Venturing into the kitchen on a chilly evening, I found myself craving something that could warm the soul and spice up the night. That’s when the idea of a Spicy Chicken and Shrimp Soup with Kale came to mind, a dish that’s as nourishing as it is vibrant.

Ingredients

• Chicken breast – 1 lb, diced
• Shrimp – 1 lb, peeled and deveined
• Kale – 2 cups, chopped
• Chicken broth – 4 cups
• Garlic – 3 cloves, minced
• Red pepper flakes – 1 tsp
• Olive oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat (350°F) until shimmering.
2. Add diced chicken breast and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
3. Stir in minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
4. Pour in chicken broth, bringing the mixture to a boil. Tip: Scrape the bottom of the pot to incorporate any flavorful bits.
5. Reduce heat to low, add shrimp and kale, simmering for 5 minutes until shrimp are pink and kale is wilted. Tip: Overcooking shrimp makes them rubbery, so keep an eye on the clock.
6. Season with salt, then remove from heat.

Out of the pot, this soup boasts a harmonious blend of textures—tender chicken, succulent shrimp, and slightly crisp kale. The broth carries a gentle heat that builds with each spoonful, making it perfect for serving with a side of crusty bread to soak up every last drop.

Chicken and Shrimp Paella with Brown Rice

Sometimes, the best meals come from throwing together what you have on hand, and this Chicken and Shrimp Paella with Brown Rice is no exception. I remember the first time I made it, the kitchen was filled with the most incredible aromas, and my family couldn’t wait to dig in.

Ingredients

• Chicken thighs – 1 lb
• Shrimp – 1 lb
• Brown rice – 2 cups
• Chicken broth – 4 cups
• Olive oil – 2 tbsp
• Garlic – 3 cloves
• Onion – 1 medium
• Paprika – 1 tsp
• Saffron – 1 pinch
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Heat olive oil in a large paella pan over medium heat.
2. Add chicken thighs, skin side down, and cook for 5 minutes until golden brown. Flip and cook for another 5 minutes. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove chicken and set aside. In the same pan, add chopped onion and minced garlic, sautéing until translucent, about 3 minutes.
4. Stir in paprika, saffron, salt, and pepper, cooking for 1 minute to release the flavors.
5. Add brown rice, stirring to coat with the spices and oil.
6. Pour in chicken broth, bring to a boil, then reduce heat to low. Tip: Keep the broth at a gentle simmer to cook the rice evenly.
7. Return chicken to the pan, cover, and simmer for 30 minutes.
8. Add shrimp on top of the rice, cover, and cook for another 10 minutes until shrimp are pink and opaque. Tip: Arrange shrimp in a single layer for even cooking.
9. Remove from heat and let stand covered for 5 minutes before serving.

Unbelievably, this dish brings a smoky depth from the paprika and a luxurious touch from the saffron. The brown rice adds a nutty texture that pairs perfectly with the tender chicken and succulent shrimp. Serve it straight from the pan for a dramatic presentation that’s sure to impress.

Low Carb Chicken and Shrimp Alfredo with Zucchini Noodles

Very few dishes can make me feel both indulgent and healthy at the same time, but this Low Carb Chicken and Shrimp Alfredo with Zucchini Noodles does just that. It’s a recipe I stumbled upon during my quest for lighter, yet satisfying meals, and it’s become a staple in my kitchen for those nights when I want something creamy without the guilt.

Ingredients

• Chicken breast – 1 lb, sliced
• Shrimp – ½ lb, peeled and deveined
• Zucchini – 2 large, spiralized
• Heavy cream – 1 cup
• Parmesan cheese – ½ cup, grated
• Garlic – 2 cloves, minced
• Butter – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat a large skillet over medium heat and add 1 tbsp of butter. Once melted, add the chicken slices and cook for 5-7 minutes until no longer pink. Tip: Don’t overcrowd the pan to ensure even cooking.
2. Remove the chicken from the skillet and set aside. In the same skillet, add the remaining 1 tbsp of butter and the shrimp. Cook for 2-3 minutes until pink and opaque. Tip: Shrimp cooks quickly, so keep an eye on it to avoid overcooking.
3. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
4. Pour in the heavy cream and bring to a simmer. Let it cook for 2 minutes, stirring occasionally.
5. Stir in the grated Parmesan cheese until the sauce is smooth and thickened, about 2 minutes. Tip: If the sauce is too thick, add a splash of water to reach your desired consistency.
6. Return the chicken to the skillet and add the zucchini noodles. Toss everything together and cook for 2-3 minutes until the zucchini is just tender but still has a bite.
7. Season with salt and black pepper, then serve immediately.

Just like that, you’ve got a dish that’s creamy, rich, and packed with flavor, yet light enough to enjoy any day of the week. The zucchini noodles add a fresh crunch that contrasts beautifully with the tender chicken and shrimp. Try topping it with extra Parmesan and a sprinkle of red pepper flakes for an extra kick.

Healthy Chicken and Shrimp Tacos with Corn Tortillas

Perfect for those busy weeknights when you’re craving something light yet satisfying, these Healthy Chicken and Shrimp Tacos with Corn Tortillas have become my go-to. I remember the first time I whipped these up, thinking they’d be just another taco night, but the combination of juicy shrimp and tender chicken with a hint of lime turned out to be a game-changer for my family.

Ingredients

• Chicken breast – 1 lb, sliced into strips
• Shrimp – 1 lb, peeled and deveined
• Corn tortillas – 8
• Olive oil – 2 tbsp
• Lime – 1, juiced
• Cumin – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat (350°F).
2. Add chicken strips to the skillet, seasoning with ½ tsp cumin, ¼ tsp salt, and ⅛ tsp black pepper. Cook for 5-7 minutes until no longer pink, stirring occasionally.
3. Tip: Don’t overcrowd the skillet to ensure each piece gets a nice sear.
4. Remove chicken from skillet and set aside on a plate.
5. In the same skillet, add remaining 1 tbsp olive oil and shrimp, seasoning with remaining ½ tsp cumin, ¼ tsp salt, and ⅛ tsp black pepper. Cook for 2-3 minutes until shrimp turn pink.
6. Tip: Shrimp cook quickly, so keep an eye on them to avoid overcooking.
7. Return chicken to the skillet, add lime juice, and toss everything together for 1 minute.
8. Warm corn tortillas in a dry skillet over medium heat for 30 seconds on each side.
9. Tip: Cover tortillas with a towel to keep them warm and pliable until serving.
10. Divide the chicken and shrimp mixture evenly among the tortillas.

Delightfully fresh and zesty, these tacos are a burst of flavor in every bite. Serve them with a side of avocado slices or a dollop of Greek yogurt for an extra creamy texture that contrasts beautifully with the tangy lime.

Chicken and Shrimp Curry with Coconut Milk

This Chicken and Shrimp Curry with Coconut Milk is a dish that’s close to my heart, reminding me of the cozy dinners I used to have at my grandma’s. The blend of spices with the creamy coconut milk creates a comforting yet exotic flavor that’s hard to resist.

Ingredients

• Chicken thighs – 1 lb, cubed
• Shrimp – 1 lb, peeled and deveined
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Garlic – 3 cloves, minced
• Onion – 1 medium, diced
• Vegetable oil – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat vegetable oil in a large skillet over medium heat (350°F).
2. Add diced onion and minced garlic, sauté until translucent, about 3 minutes.
3. Stir in curry powder and cook for 1 minute to release the flavors.
4. Add cubed chicken thighs, season with salt, and cook until browned, about 5 minutes per side.
5. Pour in coconut milk, bring to a simmer, then reduce heat to low and cook for 15 minutes.
6. Add shrimp, cover, and cook until shrimp are pink and opaque, about 5 minutes.
7. Tip: For a thicker sauce, let the curry simmer uncovered for the last 5 minutes.
8. Tip: Taste and adjust salt if needed before adding the shrimp.
9. Tip: Serve over steamed rice to soak up the delicious sauce.

With its creamy texture and rich flavors, this curry is a perfect balance of hearty and light. Try garnishing with fresh cilantro and a squeeze of lime for an extra zing.

Grilled Chicken and Shrimp Salad with Vinaigrette

Many summer evenings, I find myself craving something light yet satisfying, and this Grilled Chicken and Shrimp Salad with Vinaigrette hits the spot every time. It’s a dish that brings together the smoky flavors of the grill with the freshness of a crisp salad, perfect for those warm nights when you want to keep things simple but delicious.

Ingredients

• Chicken breast – 1 lb
• Shrimp – ½ lb
• Mixed salad greens – 4 cups
• Olive oil – ¼ cup
• Balsamic vinegar – 2 tbsp
• Garlic – 1 clove
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. Season the chicken breast and shrimp with salt and black pepper evenly.
3. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
4. While the chicken is grilling, skewer the shrimp and grill for 2-3 minutes on each side, until pink and opaque.
5. Let the chicken rest for 5 minutes before slicing it thinly against the grain.
6. In a small bowl, whisk together olive oil, balsamic vinegar, and minced garlic to make the vinaigrette.
7. Toss the mixed salad greens with half of the vinaigrette in a large bowl.
8. Arrange the sliced chicken and grilled shrimp on top of the greens.
9. Drizzle the remaining vinaigrette over the salad just before serving.

The combination of the smoky grilled meats with the tangy vinaigrette and crisp greens is unbeatable. For an extra touch, serve this salad with a slice of crusty bread to soak up any leftover dressing on your plate.

Chicken and Shrimp Stuffed Bell Peppers

Goodness, have I got a treat for you today! Remember those lazy Sunday afternoons at grandma’s, where the aroma of something delicious would waft through the house? That’s the vibe we’re channeling with these Chicken and Shrimp Stuffed Bell Peppers. It’s a dish that’s close to my heart, and I’m thrilled to share it with you.

Ingredients

• Bell peppers – 4
• Chicken breast – 1 lb, diced
• Shrimp – ½ lb, peeled and deveined
• Rice – 1 cup, cooked
• Tomato sauce – ½ cup
• Cheese – ½ cup, shredded
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Tip: Save the tops; they make great lids for a rustic presentation.
3. Heat olive oil in a pan over medium heat. Add garlic, sauté until fragrant, about 30 seconds.
4. Add diced chicken to the pan, season with salt and pepper, and cook until no longer pink, about 5 minutes.
5. Add shrimp to the pan, cooking until they turn pink, about 2 minutes. Tip: Don’t overcook the shrimp; they’ll finish in the oven.
6. Stir in cooked rice and tomato sauce, mixing well to combine.
7. Stuff the bell peppers with the chicken and shrimp mixture, then top with shredded cheese.
8. Place the stuffed peppers in a baking dish, cover with foil, and bake for 25 minutes. Tip: Remove the foil for the last 5 minutes to brown the cheese.

Bursting with flavors, these stuffed peppers offer a delightful contrast between the tender filling and the crisp bell pepper. Serve them atop a bed of greens for a colorful plate that’s as pleasing to the eye as it is to the palate.

Healthy Chicken and Shrimp Pasta with Whole Wheat Spaghetti

Now, let me tell you about a dish that’s become a staple in my kitchen—Healthy Chicken and Shrimp Pasta with Whole Wheat Spaghetti. It’s the perfect blend of lean protein and wholesome carbs, and the best part? It’s incredibly easy to whip up, even on those busy weeknights when time is of the essence.

Ingredients

• Whole wheat spaghetti – 8 oz
• Chicken breast – 1 lb, cubed
• Shrimp – 1 lb, peeled and deveined
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Red pepper flakes – ¼ tsp
• Lemon juice – 2 tbsp
• Parsley – ¼ cup, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the whole wheat spaghetti and cook for 8-10 minutes, until al dente. Drain and set aside.
2. While the pasta cooks, heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken cubes, season with ½ tsp of salt and ¼ tsp of black pepper, and cook for 5-7 minutes, until golden and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of olive oil. Add the shrimp, minced garlic, remaining ½ tsp of salt, ¼ tsp of black pepper, and red pepper flakes. Cook for 2-3 minutes, until the shrimp are pink and opaque.
4. Return the chicken to the skillet with the shrimp. Add the cooked spaghetti, lemon juice, and parsley. Toss everything together and cook for another 2 minutes to combine the flavors.
5. Tip: For an extra kick, add more red pepper flakes to taste. Tip: Always pat your shrimp dry before cooking to ensure a nice sear. Tip: Reserve a cup of pasta water to adjust the consistency if needed.

Out of the skillet, this dish boasts a delightful mix of textures—tender chicken, succulent shrimp, and perfectly al dente spaghetti. The lemon juice adds a bright freshness that cuts through the richness, making it a dish that’s as satisfying as it is healthy. Serve it with a sprinkle of extra parsley and a side of crusty bread to soak up all the delicious juices.

Chicken and Shrimp Kebabs with Yogurt Dip

Venturing into the world of kebabs has always been a thrilling experience for me, especially when it involves the perfect blend of chicken and shrimp. There’s something about the smoky flavors combined with a creamy yogurt dip that makes my taste buds dance every time.

Ingredients

• Chicken breast – 1 lb, cubed
• Shrimp – 1 lb, peeled and deveined
• Olive oil – 2 tbsp
• Lemon juice – 2 tbsp
• Garlic powder – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Plain yogurt – 1 cup
• Fresh dill – 2 tbsp, chopped

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. In a large bowl, mix chicken, shrimp, olive oil, lemon juice, garlic powder, salt, and black pepper. Let it marinate for 15 minutes.
3. Thread the marinated chicken and shrimp onto skewers alternately.
4. Grill the kebabs for 5 minutes on each side, or until the chicken is no longer pink inside and the shrimp are opaque.
5. While the kebabs are grilling, mix yogurt and fresh dill in a small bowl to make the dip.
6. Serve the kebabs hot with the yogurt dip on the side.

Now, the kebabs come out juicy with a slight char that adds a depth of flavor, while the yogurt dip brings a refreshing tanginess. Try serving them over a bed of fluffy rice or with a side of grilled vegetables for a complete meal.

Steamed Chicken and Shrimp Dumplings

There’s something incredibly comforting about biting into a perfectly steamed dumpling, especially when it’s packed with the delicate flavors of chicken and shrimp. I remember the first time I tried making these at home; the kitchen was a bit of a mess, but the result was so worth it. Now, it’s a staple in my meal prep, and I’ve got the process down to a science.

Ingredients

• Flour – 2 cups
• Water – ¾ cup
• Salt – ½ tsp
• Ground chicken – 1 lb
• Shrimp, peeled and deveined – ½ lb
• Soy sauce – 2 tbsp
• Green onions, chopped – ¼ cup

Instructions

1. In a large bowl, mix flour and water to form a dough. Knead for 5 minutes until smooth. Tip: Let the dough rest for 30 minutes covered with a damp cloth for easier handling.
2. While the dough rests, combine ground chicken, shrimp, soy sauce, and green onions in a bowl. Mix well.
3. Roll the dough into a long rope and cut into 1-inch pieces. Flatten each piece into a circle with a rolling pin.
4. Place a tablespoon of the filling in the center of each dough circle. Fold and pleat the edges to seal. Tip: Use a bit of water on the edges to help them stick together.
5. Line a steamer basket with parchment paper and arrange dumplings inside, ensuring they don’t touch. Tip: Steam in batches to prevent overcrowding.
6. Steam over boiling water for 10 minutes, or until the dumplings are translucent and the filling is cooked through.

Here’s how these dumplings turn out: the wrapper is delightfully chewy, and the filling is juicy with a perfect balance of chicken and shrimp. I love serving them with a side of spicy soy dipping sauce for an extra kick.

Chicken and Shrimp Jambalaya with Cauliflower Rice

Yesterday, I found myself craving something hearty yet healthy, leading me to whip up this Chicken and Shrimp Jambalaya with Cauliflower Rice. It’s a dish that brings the warmth of Louisiana to your kitchen without the guilt, and trust me, it’s as flavorful as it is colorful.

Ingredients

• Chicken breast – 1 lb, diced
• Shrimp – 1 lb, peeled and deveined
• Cauliflower rice – 4 cups
• Olive oil – 2 tbsp
• Cajun seasoning – 2 tbsp
• Garlic – 3 cloves, minced
• Chicken broth – 1 cup
• Tomato paste – 2 tbsp
• Green bell pepper – 1, diced
• Onion – 1, diced
• Celery – 2 stalks, diced

Instructions

1. Heat olive oil in a large skillet over medium-high heat (350°F).
2. Add diced chicken breast to the skillet, cooking until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Stir in shrimp, cooking until they turn pink, about 3 minutes. Remove chicken and shrimp from the skillet and set aside.
4. In the same skillet, add onion, bell pepper, celery, and garlic. Sauté until vegetables are soft, about 5 minutes. Tip: This trio is known as the ‘holy trinity’ in Cajun cooking, so take your time to let the flavors meld.
5. Mix in tomato paste and Cajun seasoning, cooking for another minute to deepen the flavors.
6. Add cauliflower rice and chicken broth, stirring well to combine. Bring to a simmer, then reduce heat to low and cover, cooking for 10 minutes. Tip: If the mixture seems dry, add a little more broth to keep it moist.
7. Return the chicken and shrimp to the skillet, stirring to heat through, about 2 minutes.

Serve this jambalaya hot, and you’ll love how the cauliflower rice soaks up all the spicy, savory flavors. For an extra kick, top with a sprinkle of extra Cajun seasoning or a dash of hot sauce. Sharing this dish with friends? Pair it with a crisp green salad and some crusty bread for a complete meal.

Healthy Chicken and Shrimp Pizza on Whole Wheat Crust

Zesty flavors and wholesome ingredients come together in this delightful twist on a classic favorite. I remember the first time I experimented with whole wheat crust; the nutty flavor and hearty texture completely transformed my pizza game. Now, adding lean proteins like chicken and shrimp makes it a meal that’s as nutritious as it is delicious.

Ingredients

• Whole wheat flour – 2 cups
• Olive oil – 2 tbsp
• Yeast – 1 tsp
• Salt – ½ tsp
• Water – ¾ cup
• Chicken breast – 1 cup, cooked and diced
• Shrimp – 1 cup, peeled and deveined
• Tomato sauce – ½ cup
• Mozzarella cheese – 1 cup, shredded

Instructions

1. Preheat your oven to 425°F to ensure a crispy crust.
2. In a large bowl, mix whole wheat flour, yeast, and salt. Gradually add water and olive oil, kneading until the dough is smooth. Tip: Let the dough rest for 10 minutes for easier handling.
3. Roll out the dough on a floured surface to your desired thickness. Transfer to a baking sheet.
4. Spread tomato sauce evenly over the dough, leaving a small border for the crust.
5. Top with cooked chicken, shrimp, and mozzarella cheese. Tip: For even cooking, make sure the shrimp are evenly distributed.
6. Bake for 15-20 minutes, or until the crust is golden and the cheese is bubbly. Tip: Check the pizza at the 15-minute mark to avoid overcooking.

Unbelievably, this pizza combines the lightness of shrimp with the heartiness of chicken, all on a crust that’s both crispy and chewy. Serve it with a side of arugula for a peppery contrast, or drizzle with a bit of chili oil for an extra kick.

Chicken and Shrimp Casserole with Sweet Potatoes

Delightfully hearty and packed with flavor, this Chicken and Shrimp Casserole with Sweet Potatoes is a dish that’s close to my heart. It’s the kind of meal that brings back memories of family gatherings and cozy winter nights. I love how the sweetness of the potatoes complements the savory chicken and shrimp, creating a perfect balance of flavors.

Ingredients

• Chicken breast – 1 lb, cubed
• Shrimp – 1 lb, peeled and deveined
• Sweet potatoes – 2 cups, diced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Chicken broth – 1 cup
• Heavy cream – ½ cup
• Parmesan cheese – ¼ cup, grated

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the chicken cubes and cook until they’re no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink. Remove the chicken and shrimp from the skillet and set aside.
4. In the same skillet, add the diced sweet potatoes and minced garlic. Cook for 5 minutes, stirring occasionally. Tip: Sweet potatoes should be slightly softened but still firm.
5. Pour in the chicken broth and heavy cream, then bring to a simmer. Let it cook for another 5 minutes until the sauce slightly thickens.
6. Return the chicken and shrimp to the skillet. Add salt and black pepper, stirring to combine.
7. Transfer the mixture to a baking dish and sprinkle with grated Parmesan cheese. Tip: For a golden top, broil for the last 2 minutes of baking.
8. Bake in the preheated oven for 20 minutes.

Out of the oven, this casserole is a creamy, savory delight with a hint of sweetness from the potatoes. Serve it over a bed of rice or with a side of crusty bread to soak up the delicious sauce.

Grilled Chicken and Shrimp with Mango Salsa

How many times have I found myself staring into the fridge, wondering what to make for dinner that’s both refreshing and satisfying? Too many to count. That’s why this Grilled Chicken and Shrimp with Mango Salsa has become a staple in my summer cooking repertoire. It’s the perfect blend of smoky, sweet, and tangy, and it’s surprisingly simple to pull together.

Ingredients

• Chicken breasts – 2
• Shrimp – 1 lb
• Mango – 1, diced
• Red onion – ¼ cup, finely chopped
• Cilantro – 2 tbsp, chopped
• Lime – 1, juiced
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. Season the chicken breasts and shrimp with salt and black pepper, then drizzle with 1 tbsp of olive oil.
3. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
4. While the chicken is grilling, toss the shrimp onto the grill and cook for 2-3 minutes on each side, until pink and opaque.
5. In a bowl, combine the diced mango, red onion, cilantro, lime juice, and remaining olive oil to make the salsa.
6. Let the chicken rest for 5 minutes before slicing.
7. Serve the grilled chicken and shrimp topped with the mango salsa.

My favorite part about this dish is the contrast between the smoky grilled proteins and the bright, fresh salsa. It’s a match made in heaven. Try serving it over a bed of quinoa or with a side of grilled vegetables for a complete meal that’s as nutritious as it is delicious.

Chicken and Shrimp Lettuce Wraps

Very few dishes strike the perfect balance between light and satisfying quite like these Chicken and Shrimp Lettuce Wraps. I remember the first time I whipped these up on a whim, using whatever I had in the fridge, and they’ve been a staple in my summer meal rotation ever since.

Ingredients

• Chicken breast – 1 lb, diced
• Shrimp – ½ lb, peeled and deveined
• Lettuce – 1 head, leaves separated
• Soy sauce – 2 tbsp
• Honey – 1 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Vegetable oil – 1 tbsp

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add diced chicken to the skillet, cooking until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Push chicken to one side of the skillet, add shrimp, garlic, and ginger, cooking until shrimp turn pink, about 3 minutes. Tip: Shrimp cook quickly, so keep an eye on them to avoid overcooking.
4. Stir in soy sauce and honey, mixing well to coat the chicken and shrimp evenly, about 1 minute.
5. Remove from heat and let the mixture cool slightly, about 2 minutes. Tip: Letting it cool makes it easier to handle when assembling the wraps.
6. Spoon the chicken and shrimp mixture into lettuce leaves, serving immediately.

Kick back and enjoy the crisp lettuce contrasting with the savory, slightly sweet filling. These wraps are perfect for a quick lunch or as appetizers at your next gathering, offering a refreshing bite every time.

Healthy Chicken and Shrimp Fried Rice with Egg Whites

Last week, I found myself staring into my fridge, pondering what to whip up for dinner that was both nutritious and satisfying. That’s when the idea for this Healthy Chicken and Shrimp Fried Rice with Egg Whites came to mind—a dish that’s as versatile as it is delicious.

Ingredients

• Chicken breast – 1 cup, diced
• Shrimp – 1 cup, peeled and deveined
• Egg whites – 3
• Brown rice – 2 cups, cooked
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Low-sodium soy sauce – 2 tbsp
• Green onions – ¼ cup, chopped

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat (350°F).
2. Add diced chicken breast to the skillet, cooking for 5-7 minutes until no longer pink. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Add shrimp to the skillet, cooking for an additional 2-3 minutes until pink. Remove chicken and shrimp from the skillet and set aside.
4. In the same skillet, heat the remaining 1 tbsp olive oil. Add minced garlic, sautéing for 30 seconds until fragrant.
5. Push garlic to one side of the skillet, pour in egg whites, scrambling them until fully cooked, about 2 minutes.
6. Add cooked brown rice to the skillet, stirring to combine with the egg whites and garlic.
7. Return the chicken and shrimp to the skillet, mixing well with the rice.
8. Drizzle low-sodium soy sauce over the mixture, stirring to evenly coat. Tip: Add soy sauce gradually to control the saltiness.
9. Cook for another 2 minutes, allowing the flavors to meld together.
10. Remove from heat and garnish with chopped green onions. Tip: For an extra crunch, sprinkle some sesame seeds on top before serving.

Kindly note how the egg whites add a lightness to the dish, while the soy sauce brings a depth of flavor that’s hard to resist. Serve it in a hollowed-out pineapple for a fun, tropical twist that’ll impress your guests.

Chicken and Shrimp Soup with Spinach and Barley

Zesty flavors and hearty ingredients come together in this comforting bowl that’s perfect for any season. I remember whipping this up on a chilly evening when I wanted something nourishing yet easy to make, and it’s been a favorite ever since.

Ingredients

• Chicken breast – 1 lb, diced
• Shrimp – ½ lb, peeled and deveined
• Spinach – 2 cups, fresh
• Barley – 1 cup
• Chicken broth – 6 cups
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add diced chicken breast and cook until no longer pink, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Pour in chicken broth and bring to a boil, then reduce heat to a simmer.
5. Add barley to the pot, cover, and simmer for 25 minutes until barley is tender.
6. Tip: Stir the pot occasionally to prevent barley from sticking to the bottom.
7. Add shrimp and spinach to the pot, cooking for another 5 minutes until shrimp is pink and spinach is wilted.
8. Season with salt and black pepper, stirring well to combine.
9. Tip: For an extra flavor boost, add a squeeze of lemon juice before serving.
10. Remove from heat and let sit for 5 minutes to allow flavors to meld.
11. Tip: If the soup is too thick, add a little more broth or water to reach your desired consistency.

Flavorful and satisfying, this soup boasts a delightful mix of textures from the tender chicken, succulent shrimp, and chewy barley. Serve it with a slice of crusty bread for dipping, or top with a sprinkle of grated Parmesan for an extra savory touch.

Baked Chicken and Shrimp with Herbs and Lemon

Today, I stumbled upon a dish that perfectly blends the simplicity of home cooking with the elegance of a dinner party centerpiece. Baked Chicken and Shrimp with Herbs and Lemon is my go-to when I want something fuss-free yet impressively flavorful.

Ingredients

• Chicken thighs – 4
• Shrimp – 1 lb
• Lemon – 1, sliced
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Fresh thyme – 1 tbsp
• Fresh rosemary – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. In a large bowl, mix chicken thighs and shrimp with olive oil, minced garlic, thyme, rosemary, salt, and black pepper until evenly coated.
3. Arrange the chicken and shrimp in a single layer in a baking dish, tucking lemon slices around them.
4. Bake for 25 minutes, then increase the oven temperature to 425°F and bake for an additional 10 minutes to crisp the chicken skin.
5. Check the chicken’s internal temperature reaches 165°F and the shrimp are pink and opaque.
6. Let rest for 5 minutes before serving to allow the juices to redistribute.

With its crispy skin and juicy interior, the chicken pairs beautifully with the tender shrimp, all brightened by the lemon and herbs. Try serving it over a bed of quinoa or with roasted vegetables for a complete meal.

Chicken and Shrimp Fajitas with Whole Wheat Tortillas

Zesty flavors and sizzling sounds are what come to mind when I think of fajitas, and this Chicken and Shrimp Fajitas recipe is no exception. I remember the first time I made these for a friend’s potluck—everyone was hovering around the skillet, plates in hand, before I could even set it down!

Ingredients

• Chicken breast – 1 lb, sliced
• Shrimp – 1 lb, peeled and deveined
• Bell peppers – 2, sliced
• Onion – 1, sliced
• Whole wheat tortillas – 8
• Olive oil – 2 tbsp
• Fajita seasoning – 2 tbsp
• Lime – 1, juiced

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat (375°F).
2. Add chicken to the skillet, cooking for 5-7 minutes until no longer pink. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. Remove chicken and set aside. In the same skillet, add remaining 1 tbsp olive oil.
4. Add shrimp, cooking for 2-3 minutes until pink. Tip: Shrimp cooks quickly, so keep an eye on it to avoid rubberiness.
5. Remove shrimp and set aside with chicken.
6. In the same skillet, add bell peppers and onion, cooking for 4-5 minutes until slightly softened.
7. Return chicken and shrimp to the skillet, sprinkling with fajita seasoning and lime juice. Stir to combine, cooking for 1 more minute. Tip: The lime juice adds a bright acidity that balances the smoky seasoning.
8. Warm tortillas according to package instructions.
9. Serve the fajita mixture with warm tortillas.

Kick your meal up a notch by serving these fajitas with a side of creamy avocado slices or a dollop of sour cream. The combination of tender chicken, succulent shrimp, and crisp veggies wrapped in a soft whole wheat tortilla is simply irresistible.

Healthy Chicken and Shrimp Meatballs with Tomato Sauce

After a long day of experimenting in the kitchen, I stumbled upon a combination that’s both nutritious and bursting with flavor. These Healthy Chicken and Shrimp Meatballs with Tomato Sauce are a game-changer for weeknight dinners, offering a perfect balance of lean protein and rich, tangy sauce.

Ingredients

• Ground chicken – 1 lb
• Shrimp, peeled and deveined – ½ lb
• Breadcrumbs – ½ cup
• Egg – 1
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Olive oil – 2 tbsp
• Canned crushed tomatoes – 28 oz
• Basil – ¼ cup, chopped

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, shrimp, breadcrumbs, egg, garlic powder, and salt. Mix until just combined to keep the meatballs tender.
3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
4. Bake the meatballs for 20 minutes, or until they’re golden and cooked through.
5. While the meatballs bake, heat olive oil in a large skillet over medium heat. Add the crushed tomatoes and simmer for 15 minutes, stirring occasionally.
6. Add the baked meatballs to the skillet with the tomato sauce, gently stirring to coat. Simmer together for 5 minutes to meld the flavors. Tip: Letting the meatballs sit in the sauce for a few minutes before serving enhances their taste.
7. Stir in the chopped basil just before serving for a fresh, aromatic finish. Tip: Fresh basil not only adds flavor but also a vibrant color contrast.

Unbelievably tender and packed with flavor, these meatballs are a hit served over zucchini noodles or alongside a crisp salad. The shrimp adds a subtle sweetness that pairs beautifully with the robust tomato sauce, making every bite a delightful experience.

Conclusion

Magnificent options await in our roundup of 23 Delicious Healthy Chicken and Shrimp Recipes! Whether you’re craving something light and zesty or hearty and comforting, there’s a nutritious dish here for every taste. We’d love to hear which recipes become your favorites—drop us a comment below. Loved what you saw? Share the inspiration with fellow foodies by pinning this article on Pinterest. Happy cooking!