Name: The BEST Paleo Paprika Garlic Shrimp Recipe, Gluten free, Dairy free
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 people
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 us); 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

This Paprika Garlic Shrimp recipe is an simple lighter 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.

We love satisfying dairy free cream sauce dishes. Our Cauliflower Gnocchi with Creamy Mushroom Sauce and Creamy Dairy-free Bacon and Mushroom Chicken are regulars in our house. And this Paprika Garlic Shrimp recipe is the only shrimp recipe that we make because it is that good.

Seriously, something truly magical happens when you cook shrimp in garlic, paprika, parsley, lemon juice, and coconut cream. The absolute most great sauce forms, that makes you just want to lick your plate clean!

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. We always make it when we want an simple recipe that will impress.
It is allergy friendly. It is just right 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

Ingredients needed to make papruka garlic shrimp.

garlic– fresh garlic results in our favorite flavor!
paprika– Use a good quality Hungarian paprika. We 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

Step 1: cook the chopped garlic in coconut oil with crushed red pepper.

Coconut cream, lemon juice, shrimp, parsley, and paprika added to the pan.

Step 2

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.
- Our favorite coconut milk is Golden Star.
- Our favorite coconut cream is Savoy coconut cream.

Recipe FAQs

How do you serve this shrimp?

With anything that soaks up sauce! We like making it with white rice, cauliflower rice and mashed potatoes.

We 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 we 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.

Dairy free shrimp made in a coconut cream sauce.

Prep 5 minutesCook 15 minutesTotal 20 minutesMakes 4 people

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 us)
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

Method

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. Our favorite coconut milk is Golden Star .
Our favorite coconut cream is Savoy coconut cream .