When five o’clock rolls around and I realize I forgot to take meat out of the freezer for dinner, this garlic shrimp is what I make.
This paleo paprika garlic shrimp recipe is so quick and easy, and it uses simple ingredients that I typically already have on hand. It’s full of flavor and makes a deliciously creamy sauce so it looks like you spent some serious time on this dish, when it just takes a simple fifteen minutes.
I spooned this shrimp and sauce over cauliflower rice, which was the perfect pairing. The cauliflower rice absorbs all that garlicky lemon sauce and the whole dish is so delicious you’ll wish you made more.
Weeknight Paleo Paprika Garlic Shrimp
This paleo paprika garlic shrimp recipe is so quick and easy, and it uses simple ingredients that I typically already have on hand
- 1- pound uncooked shrimp peeled
- 1 Tbsp coconut oil
- 1/8 tsp crushed red pepper flakes
- 2 Tbsp chopped garlic I used 3 garlic cloves
- 4 Tbsp canned coconut milk add more if you want more sauce
- 2 tsp dried parsley
- 1 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 Tbsp lemon juice
In a large frying pan, add 1 Tbsp coconut oil over medium heat. Once melted, add 3 Tbsp chopped garlic and 1/8 tsp of crushed red pepper. Cook for 3 minutes, mixing often.
Add the shrimp to the pan, along with 4 Tbsp coconut milk, 2 tsp dried parsley, 1 1/2 tsp paprika, 1/2 tsp salt, 1/2 tsp ground black pepper, and 2 Tbsp lemon juice. Mix all together.
Cook for 8-10 minutes or until the shrimp is pink and cooked through.
Remove the shrimp from the pan and cook the sauce for an extra 1-2 minutes until the sauce thickens.
Add the shrimp back into the pan and mix into the sauce.
Spoon the shrimp and sauce onto your favorite rice (cauliflower, white, brown, or otherwise) and enjoy.