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By Dominique
4.74 from 42 votes
Aug 27, 2020, Updated May 04, 2022
GFGluten-freeDFDairy-freePPaleoWWhole30
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This Paprika Garlic Shrimp recipe is an easy healthy paleo shrimp recipe with the most DELICIOUS SAUCE made of garlic, paprika, parsley, lemon juice, and coconut cream. This dish comes together quickly and is ready in less than 20 minutes! It is naturally dairy free, gluten free, and Whole30 compliant.
I love delicious dairy free cream sauce dishes. My Cauliflower Gnocchi with Creamy Mushroom Sauce and Creamy Dairy-free Bacon and Mushroom Chicken are regulars in my house. And this Paprika Garlic Shrimp recipe is the only shrimp recipe that I make because it is that good.
Seriously, something truly magical happens when you cook shrimp ingarlic, paprika, parsley, lemon juice, and coconut cream. The absolute most amazingsauce forms, that makes you just want to lick your plate clean!
Table of Contents
- Why this recipe works
- Recipe ingredients
- Additions/ Substitutions
- Step by step instructions
- Expert tips
- Recipe FAQs
- Other shrimp recipes you may enjoy:
- The BEST Paleo Paprika Garlic Shrimp Recipe (Gluten free, Dairy free) Recipe
Why this recipe works
- This paprika shrimp comes together quickly. The whole recipe is done in less than 20 minutes.
- You can use fresh or frozen shrimp.
- The sauce tastes AMAZING and can be put on a wide variety of toppings. The spicy warm paprika, sweet garlic, tart lemon, and creamy coconut cream results in the most dreamy sauce.
- This recipe is a crowd pleaser. I always make it when I want an easy recipe that will impress.
- It is allergy friendly. It is perfect for anyone with a dairy allergy or intolerance.
- It is diet friendly. This recipe is gluten free, dairy free, Paleo and Whole30 compliant.
Recipe ingredients
- garlic– fresh garlic results in the best flavor!
- paprika– Use a good quality Hungarian paprika. I like using sweet paprika in this recipe.
- coconut cream ( or thick coconut milk )- Make sure the coconut cream doesn’t have any gums or preservatives in it. Also make sure you like the taste of it because it makes for the base of your sauce.
- lemon juice– fresh is best.
- parsley– fresh parsley or dried parsley both work.
- shrimp– both fresh or frozen work well here.
- crushed red pepper– this adds a nice spice to the dish. Add more or less to taste.
- coconut oil– this is to cook the garlic in.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of coconut cream, you can use heavy cream. Just know the recipe won’t be Paleo, Dairy free or Whole30 compliant.
- Instead of coconut oil, you can use olive oil or avocado oil.
Step by step instructions
Step 1: cook the chopped garlic in coconut oil with crushed red pepper.
Step 2: Add the shrimp, coconut cream, parsley, paprika, salt, pepper, and lemon juice to the pan.
Cook the shrimp in the sauce until the shrimp is pink and cooked all the way through.
Once the shrimp is cooked, remove it from the pan. Then cook the sauce until it thickens, then put the shrimp back in.
Expert tips
- Make sure not to overcook the shrimp! Cooking time will vary on if the shrimp is fresh, frozen or pre-cooked. Usually there are instructions on the back of the bags of frozen shrimp.
- If your shrimp is frozen but already cooked, make the sauce first and then add the defrosted shrimp to the sauce until the shrimp is warm.
- Make sure to use a good quality, thick coconut cream or milk. It makes a world of difference in flavor and sauce texture.
- My favorite coconut milk is Golden Star.
- My favorite coconut cream is Savoy coconut cream.
Recipe FAQs
How do you serve this shrimp?
With anything that soaks up sauce! I like making it with white rice, cauliflower rice and mashed potatoes.
I like to make Minimalist Baker’s recipe for cauliflower rice.
How do you store it?
In an airtight container in the fridge for 3 days.
How long do I cook the shrimp for?
For fresh shrimp, you cook it for 2-3 minutes a side, depending on the size of it.
For frozen shrimp, follow the instructions on the bag.
Other shrimp recipes you may enjoy:
This Chipotle Shrimp Salad from Eat at Our Table is made with a handful of ingredients and naturally gluten-free.
This Cajun Shrimp and Spiralized Potato Casserole has great spice and is delish!
Did you try this recipe? Please leave me a ⭐ review below!
4.74 from 42 votes
The BEST Paleo Paprika Garlic Shrimp Recipe (Gluten free, Dairy free)
By: Dominique
Servings: 4 people
Prep: 5 minutes mins
Cook: 15 minutes mins
Total: 20 minutes mins
A healthy shrimp dish with the most DELICIOUS SAUCE made of garlic, paprika, parsley, lemon juice, and coconut cream.
Ingredients
- 1 pound shrimp, (peeled and deveined)
- 1 Tbs coconut oil, melted
- 1/8 tsp crushed red pepper
- 3-4 Tbs chopped garlic, (this was 1 small bulb for me)
- 1/2 cup canned coconut cream, or coconut milk ( make sure to use a thick coconut cream or milk without preservatives)
- 2 tsp dried parsley, or 1 Tbs of fresh chopped parsley
- 3 tsp paprika
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/4 cup lemon juice
Instructions
In a large frying pan, add the coconut oil, chopped garlic, and crushed red pepper and heat over medium heat. Cook for 3 minutes, mixing often, until fragrant.
Add the shrimp to the pan, along with the coconut milk or cream, parsley, paprika, salt, pepper, and lemon juice.
Cook for 2-3 minutes a side, until the shrimp is pink and cooked all the way through. Make sure not to over cook, otherwise the shrimp will be tough.
Remove the shrimp from the pan, and cook the sauce for an extra few minutes to thicken it up. Add the shrimp back into the pan and mix them into the sauce before serving.
Notes
- Make sure not to overcook the shrimp! Cooking time will vary on if the shrimp is fresh, frozen or pre-cooked. Usually there are instructions on the back of the bags of frozen shrimp.
- If your shrimp is frozen but already cooked, make the sauce first and then add the defrosted shrimp to the sauce until the shrimp is warm.
- Make sure to use a good quality, thick coconut cream or milk. It makes a world of difference in flavor and sauce texture.
- My favorite coconut milk is Golden Star.
- My favorite coconut cream is Savoy coconut cream.
Nutrition
Calories: 242kcalCarbohydrates: 6gProtein: 25gFat: 15gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 183mgSodium: 430mgPotassium: 477mgFiber: 1gSugar: 1gVitamin A: 761IUVitamin C: 9mgCalcium: 93mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Main Course
Cuisine: American
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38 Comments
I liked the recipe but found the amount of the lemon tipped the scales too far sour. Would make it again but with a lot less Lemon. Otherwise good balance of flavours
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This was outstanding! I never imagined paprika could enhance the flavor so! Thank you!
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It’s my favorite way to eat shrimp! The paprika is great!
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Made this tonight and yum! It was very easy to follow and absolutely delicious! I’ll follow your blog and definitely try more recipes. Thank you!
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I’m really happy to hear it! I love this recipe 🙂 🙂 🙂
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Made it tonight; followed your advice for more sauce and it was wonderful! I had made some cauliflower rice earlier today, so I did have it with the shrimp. This is now one of my favorite ways to enjoy shrimp! Look forward to more of your recipes.
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Happy to hear that!! It’s sooo good with cauliflower rice. 🙂
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I made this tonight to put over sweet potato “zoodles” thinking it would have a sort of Thai influenced taste, but I was kind of disappointed. I’ll make it again, but use lime and lime zest instead of lemon, and a little more coconut oil/milk. I’m going to keep using your recipes however, as I’m new to Paleo and need all the ideas I can get! Thank you!
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This dish was excellent! I made it per your directions, but did add the additional coconut milk for extra sauce!
Definitely a keeper! Yum and thank you!Reply
Yessss more coconut milk is the way to go! I could drink the sauce 🙂 Glad you enjoyed it!!!
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My husband and 8 year old daughter loved this! And my house smelled like garlic for the rest of the day 🙂
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Happy to hear it! Love that garlic smell as well 🙂
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How is 3tbs one small bulb? Did you mean tsp?
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When I say bulb of garlic, it also means a small head of garlic. There are 3 Tbs in this recipe, so quite a bit, and it tastes wonnnnderful! 🙂
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Thank you for the recipe!
I admit I altered it part purposeful and part accident! I used roasted garlic because I made mashed turnips with roasted garlic as my side so I had roasted an extra bulb for the shrimp too. I also replaced the heat in your recipe with a few hits of hot sauce. I also opted for 1/4 c. coconut milk. Now, I accidentally ommited the lemon juice which I wouldn’t have chosen to do but WHEN I make this again I will probably just repeat what I did, it was fabulous! I wouldn’t have thought of that quantity of paprika, even when I read the title, but it works wonderfully. Thanks again! Sure pulls a punch on fasting during Lent. It was hard to have only a small portion of this!Reply
Oh! And I used applewood smoked salt at the end!
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Thanks Melanie! I love hearing changes that can be made to my recipes so that I can try them the next time I make it. 🙂 Let me know if you try it with lemon! I also add more coconut milk sometimes to make extra sauce. 🙂
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Reminded me of New Orleans and creole food but way fresher healthier. Fantastic seasoning. Creative supplement of cauliflower for heavy non paleo Rice. What’s a good way to know if shrimp you purchased comes from good place / healthy ? Any labels to look for?
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Look for wild or wild caught on the label rather than farmed. Trader Joe’s has amazing Red Argentinian shrimp that is already peeled and deveined.
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I love TJ!!! I’ll definitely be buying that 🙂 Thanks!!
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