Something truly magical happens when you cook shrimp with garlic, paprika, parsley, lemon juice, and coconut milk. A fabulous OMG THAT IS DELICIOUS sauce forms, that makes you just want to lick your plate clean.
And if you pour said sauce on top of cauliflower rice, and mix it all together so that the cauliflower rice absorbs all the flavor… it’s game over.
Game over meaning, it will be the tastiest Paleo shrimp recipe you will ever have!
And thus you won’t need to look for another shrimp recipe.
And you may become a bit addicted to it. And addicted to how good not only the shrimp tastes in this sauce, but how good cauliflower rice tastes in this sauce.
I’ve made this Tastiest Paleo Paprika Garlic Shrimp recipe with cauliflower rice 3 times in the last two weeks… so you could say I’m kind of obcessed.
And it all started when I found 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 to my liking and Paleoized it. I also added lemon juice and coconut milk because I wanted more of a sauce.
And it’s the sauce that will win you over. It’s got that spicy paprika yet sweet garlic yet acidic lemon yet creamy coconut milk twang to it. It’s just soooo good!
I also followed the Minimalist Baker’s recipe for cauliflower rice, which turned out wonderfully.
Note: 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.
Also make sure to use a thick coconut milk from a can, with no preservatives in it… it makes a world of difference in flavor and sauce texture. (My favorite is Golden Star).
Shrimp cooked in a DELICIOUS SAUCE made of garlic, paprika, parsley, lemon juice, and coconut milk. Paleo, clean, and healthy.
- 1 pound shrimp (peeled)
- 1 Tbs coconut oil , melted
- 1/8 tsp chili flakes/ crushed red pepper
- 3 Tbs chopped garlic (this was 1 small bulb for me)
- 2 Tbs canned coconut milk (make sure to use the kind from a can, without any preservatives in it, like Golden Star or Savoy)
- 2 tsp dried parsley
- 1 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 Tbs lemon juice
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.
Add the shrimp to the pan, along with 2 Tbs coconut milk or cream, 2 tsp dried parsley, 1 1/2 tsp paprika, 1/2 tsp salt, 1/2 tsp ground black pepper, and 2 Tbs 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. 10 minutes was perfect timing for me.
Remove the shrimp from the pan, and cook the sauce for an extra minute or two to thicken it up, and then add the shrimp back into the pan and mix them back into the sauce.
*Note- if you want more sauce, add a bit more coconut milk to the pan
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