The Tastiest Paleo Paprika Garlic Shrimp! (GF)
Paleo Paprika Garlic Shrimp recipe. A healthy shrimp dish with the most DELICIOUS SAUCE made of garlic, paprika, parsley, lemon juice, and coconut cream.
Something truly magical happens when you cook shrimp with garlic, paprika, parsley, lemon juice, and coconut cream.
The absolute most DELICIOUS sauce forms, that makes you just want to lick your plate clean. (That happens to be naturally Paleo, Whole30, Gluten-free and Dairy-free)
And if you pour this sauce on top of cauliflower rice or mashed potatoes and mix it all together… it’s game over.
Note: this post was originally published in July of 2016. It was updated on August 27th 2020.
Game over meaning, it will be the tastiest Paleo shrimp recipe you will ever eat!
And you may become a bit addicted to it.
I initially found inspiration for this recipe from a recipe on Food.com called, The Best Garlic Shrimp In The Whole Wide World.
I never actually tried that recipe, but I got the idea to cook shrimp in paprika, garlic, and parsley from it.
I tweaked that recipe and this Paleo Paprika Garlic Shrimp was born.
Ingredients needed to make this Paleo Paprika Garlic Shrimp:
- coconut cream ( or thick coconut milk )
- lemon juice
- crushed red pepper
- coconut oil
The combination of spices and flavors here pair so well together!
The spicy warm paprika, sweet garlic, tart lemon, and creamy coconut cream results in the most dreamy flavor.
How to make it:
To start, you cook the chopped garlic in coconut oil with crushed red pepper.
Then, you add the shrimp to the pan. Along with the coconut milk or coconut cream, the parsley, paprika, salt, pepper, and lemon juice.
You cook the shrimp in the sauce until the shrimp is pink and cooked all the way through.
Note: the cook time will all depend on if your shrimp is frozen or raw.
Once the shrimp is cooked, remove it from the pan.
Cook the sauce until it thickens and then put the shrimp back in.
A few tips for making this Paleo Paprika Garlic Shrimp:
One) Make sure not to overcook the shrimp!
10 minutes was perfect timing for me, whereas 11 or 12 minutes resulted in shrimp that was more tough.
The cook time all depends on if the shrimp is fresh, frozen or pre-cooked. I’ve made this dish with shrimp that is fresh, frozen and pre-cooked and it all works well, but it all cooks for varying levels of time.
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.
Two) make sure to use a thick preservative-free coconut milk or coconut cream
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.
How to serve this paprika garlic shrimp:
I’ve made this shrimp recipe with cauliflower rice, regular rice, and with mashed potatoes. It tastes awesome with ALL of these.
I like to make Minimalist Baker’s recipe for cauliflower rice.
You can also buy pre-made frozen or fresh cauliflower rice.
The possibilities for this dish are endless.
This recipe was updated on August 27th, 2020. After YEARS of making this recipe and always doubling the sauce, I knew I needed to update the recipe to reflect how I currently make it.
The sauce is the best part so I wanted this recipe to result in more sauce.
So I doubled the coconut cream and paprika amounts and found that the sauce tastes just as amazing. There is just more of it. 🙂
Other healthy seafood recipes you may enjoy:
The Tastiest Paleo Paprika Garlic Shrimp! (GF)
- 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
- 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 8-10 minutes, until the shrimp is pink and cooked all the way through. Make sure not to over cook, otherwise the shrimp will be tough. (Note: cooking time will vary based on if your shrimp is fresh, frozen or cooked and frozen)
- 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.
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