Paleo Shrimp in Creamy Sauce
Indulge in the rich and satisfying flavors of Paleo Shrimp in Creamy Sauce, a quick and healthy dinner perfect for weeknight meals or special occasions! This recipe combines tender, succulent shrimp sautéed in coconut oil with a luscious, dairy-free sauce made from creamy coconut milk, zesty lemon juice, and savory nutritional yeast. Thickened to perfection with arrowroot powder, the sauce clings to the shrimp, creating an irresistible bite in every forkful. With its earthy garlic aroma, subtle heat from optional red pepper flakes, and a refreshing sprinkle of fresh parsley, this dish is loaded with flavor yet still fits effortlessly into a Paleo lifestyle. Ready in just 25 minutes, serve it over zucchini noodles, cauliflower rice, or your favorite low-carb side for a wholesome and satisfying meal that’s as nourishing as it is delicious.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons coconut oil
- 4 cloves garlic, minced
- 1 cup coconut milk
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1 tablespoon arrowroot powder
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Directions
Step 1
Rinse the shrimp under cold water and pat them dry with paper towels.
Step 2
In a large skillet, heat coconut oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Step 3
Add the shrimp to the skillet and cook for 3-4 minutes on each side or until they are pink and opaque. Remove the shrimp from the skillet and set aside.
Step 4
In the same skillet, pour in the coconut milk and bring it to a gentle simmer over medium-low heat.
Step 5
Whisk in the lemon juice and nutritional yeast, and season with salt, black pepper, and optional red pepper flakes.
Step 6
In a small bowl, mix the arrowroot powder with 2 tablespoons of water to form a slurry. Slowly add this slurry to the skillet, whisking constantly until the sauce thickens, about 2-3 minutes.
Step 7
Return the cooked shrimp to the skillet and toss them in the sauce to coat well.
Step 8
Sprinkle the dish with freshly chopped parsley before serving.
Step 9
Serve immediately with zucchini noodles, cauliflower rice, or your favorite Paleo side.
Nutrition Facts
| Serving size | (792.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 881.6 |
| Total Fat 29.8g | 0% |
| Saturated Fat 23.8g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 857.3mg | 0% |
| Sodium 1738.4mg | 0% |
| Total Carbohydrate 39.9g | 0% |
| Dietary Fiber 3.1g | 0% |
| Total Sugars 17.8g | |
| Protein 116.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 378.4mg | 0% |
| Iron 3.3mg | 0% |
| Potassium 1771.9mg | 0% |
Source of Calories