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Recipe & Photo courtesy of Dominique Fasano | Perchance to Cook

Whether you are preparing a dinner or appetizers for a Super Bowl party, this Paleo Paprika Garlic Shrimp recipe is the main event! Start off with wild-caught shrimp from clean waters, add a few all-natural ingredients and you’ve got yourself one of the tastiest dishes imaginable. On top of being delicious, it’s Paleo, Whole30 friendly, and healthy!

US Wellness Meats Shopping List: Wild-Caught Shrimp

Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min

super bowl appetizer

Photo courtesy of Dominique Fasano | Perchance to Cook

Ingredients:

  • 1 pound shrimp(peeled and deveined)
  • 1 Tbs coconut oilmelted
  • 1/8 tsp crushed red pepper
  • 3 Tbs chopped garlic(this was 1 small bulb for me)
  • 1/4 cup canned coconut cream or milk(make sure to use a thicker coconut cream or milk without any preservatives)
  • 2 tsp dried parsley
  • 1 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 cup lemon juice

Instructions:

  1. In a large frying pan, mix 1 Tbs melted coconut oil, 3 Tbs of chopped garlic, and 1/8 tsp of crushed red pepper together and heat over medium heat. Cook for 3 minutes, mixing often, until fragrant.
  2. Add the shrimp to the pan, along with 1/4 cup coconut milk or cream, 2 tsp dried parsley, 1 1/2 tsp paprika, 1/2 tsp salt, 1/2 tsp ground black pepper, and 1/4 cup lemon juice.
  3. 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 raw or cooked and frozen)
  4. Remove the shrimp from the pan, and cook the sauce for an extra few minutes to thicken it up, and then add the shrimp back into the pan and mix them into the sauce.

A Few Tips:

Make sure not to over cook 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 or frozen or pre-cooked.

Also, make sure to use thick coconut milk or coconut cream from a can that has no preservatives in it… it makes a world of difference in flavor and sauce texture. (My favorite is Golden Star).

Notes:

I like to double the coconut milk/cream and lemon juice if I want to make extra sauce.

Dominique Fasano

Hi! I’m Dominique, the blogger, recipe creator and photographer behind Perchance to Cook. I am obsessed with making healthier versions of classic foods and creating delicious recipes that everyone will love (and that no one would guess are Paleo, Whole30, or Gluten-free).

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