Recipe description
August 1, 2026
High-Protein High-Fiber Shrimp Lentil Dinner Skillet
A hearty, fiber-rich skillet pairing satisfying shrimp with nourishing lentils.
High Fiber
High Protein
One Pot Meal
86%
General Gut Health Match
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from lentils, onion, garlic, and tomato paste.
- Balanced with lean protein, legumes, olive oil, and slow-digesting carbohydrates.
- Uses herbs and spices to add flavor and plant diversity without added sugar.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Shrimp
300
gram
Lentils
200
gram
Onion
1
piece
Garlic
2
clove
Oil, olive
2
tablespoon
Tomato, paste
1
tablespoon
Vegetable broth
250
ml
Paprika powder
1
teaspoon
Cumin cheese
1
teaspoon
Salt
1
pinch
Black pepper
1
pinch
Parsley
1
tablespoon
Instructions
1
Rinse lentils under cold water and drain.
2
Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, sauté until softened.
3
Add tomato paste, paprika, and cumin. Cook for 1 minute, stirring constantly.
4
Stir in lentils and vegetable broth. Bring to a simmer, cover, and cook for 15 minutes or until lentils are tender.
5
Add shrimp to the skillet, season with salt and black pepper, and cook for 5-7 minutes until shrimp turn pink and opaque.
6
Garnish with fresh parsley and serve immediately.
More Recipes For Your Gut
Nutrition
470 kcal
Calories
42 g
Protein
40 g
Carbohydrates
12 g
Fiber
7 g
Sugar
17 g
Fat
3 g
Saturated fat
1.3 g
Salt
FAQ
How many servings does this shrimp and lentil skillet make?
The recipe makes 2 servings.
Should I use dry or cooked lentils?
The instructions begin with rinsing, so dry lentils are implied. Cooking time varies by type; simmer them until tender and add extra broth if needed. Cooked lentils can be used, but reduce the simmering time.
How do I know when the shrimp are done?
The shrimp should turn pink and opaque and reach a firm texture. Avoid overcooking, as they can become rubbery.
Can I use frozen shrimp?
Yes. Thaw them safely in the refrigerator or under cold running water, then drain and pat them dry before adding them to the skillet.
Can I make this recipe without shrimp?
Yes. You can omit the shrimp or replace them with cooked beans, tofu, or another suitable protein. Adjust the cooking time so the replacement does not become overcooked.
How should I store leftovers?
Cool leftovers promptly, refrigerate them in a covered container, and use them within 1–2 days. Reheat thoroughly until hot throughout.
Does this recipe contain common allergens?
Shrimp are crustaceans and may cause allergic reactions. Check the vegetable broth and other packaged ingredients for additional allergens.
Is this shrimp and lentil skillet gluten-free?
The listed ingredients are naturally gluten-free, but check the labels of vegetable broth and tomato paste to confirm they contain no gluten-containing additives.
Is this skillet high in protein and fiber?
Shrimp provide protein, while lentils provide plant-based protein and fiber. Exact amounts depend on the ingredients and serving sizes, so check product labels for precise nutrition information.
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