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This Paprika Garlic Shrimp recipe is an easy healthy paleo shrimp recipe with the most DELICIOUS SAUCE made of garlic, paprika, parsley, lemon juice, and coconut cream. This dish comes together quickly and is ready in less than 20 minutes! It is naturally dairy free, gluten free, and Whole30 compliant.

Paprika garlic shrimp in a pan freshly cooked.

I love delicious dairy free cream sauce dishes. My Cauliflower Gnocchi with Creamy Mushroom Sauce and Creamy Dairy-free Bacon and Mushroom Chicken are regulars in my house. And this Paprika Garlic Shrimp recipe is the only shrimp recipe that I make because it is that good.

Seriously, something truly magical happens when you cook shrimp in garlic, paprika, parsley, lemon juice, and coconut cream. The absolute most amazing sauce forms, that makes you just want to lick your plate clean!

Table of Contents

Paleo shrimp recipe in a bowl.

Why this recipe works

  • This paprika shrimp comes together quickly. The whole recipe is done in less than 20 minutes.
  • You can use fresh or frozen shrimp.
  • The sauce tastes AMAZING and can be put on a wide variety of toppings. The spicy warm paprika, sweet garlic, tart lemon, and creamy coconut cream results in the most dreamy sauce.
  • This recipe is a crowd pleaser. I always make it when I want an easy recipe that will impress.
  • It is allergy friendly. It is perfect for anyone with a dairy allergy or intolerance.
  • It is diet friendly. This recipe is gluten free, dairy free, Paleo and Whole30 compliant.

Recipe ingredients

Ingredients needed to make papruka garlic shrimp.
  • garlic– fresh garlic results in the best flavor!
  • paprika– Use a good quality Hungarian paprika. I like using sweet paprika in this recipe.
  • coconut cream ( or thick coconut milk )- Make sure the coconut cream doesn’t have any gums or preservatives in it. Also make sure you like the taste of it because it makes for the base of your sauce.
  • lemon juice– fresh is best.
  • parsley– fresh parsley or dried parsley both work.
  • shrimp– both fresh or frozen work well here.
  • crushed red pepper– this adds a nice spice to the dish. Add more or less to taste.
  • coconut oil– this is to cook the garlic in.

See recipe card below for a full list of ingredients and measurements.

Additions/ Substitutions

  • Instead of coconut cream, you can use heavy cream. Just know the recipe won’t be Paleo, Dairy free or Whole30 compliant.
  • Instead of coconut oil, you can use olive oil or avocado oil.

Step by step instructions

Chopped garlic in a pan sautéing.
Step 1

Step 1: cook the chopped garlic in coconut oil with crushed red pepper.

Coconut cream, lemon juice, shrimp, parsley, and paprika added to the pan.
Step 2

Step 2: Add the shrimp, coconut cream, parsley, paprika, salt, pepper, and lemon juice to the pan.

Cook the shrimp in the sauce until the shrimp is pink and cooked all the way through.

Once the shrimp is cooked, remove it from the pan. Then cook the sauce until it thickens, then put the shrimp back in.

Expert tips

  • Make sure not to overcook the shrimp! Cooking time will vary on if the shrimp is fresh, frozen or pre-cooked. Usually there are instructions on the back of the bags of frozen shrimp.
    • 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.
  • Make sure to use a good quality, thick coconut cream or milk. It makes a world of difference in flavor and sauce texture.

Recipe FAQs

How do you serve this shrimp?

With anything that soaks up sauce! I like making it with white rice, cauliflower rice and mashed potatoes.

I like to make Minimalist Baker’s recipe for cauliflower rice.

How do you store it?

In an airtight container in the fridge for 3 days.

How long do I cook the shrimp for?

For fresh shrimp, you cook it for 2-3 minutes a side, depending on the size of it.

For frozen shrimp, follow the instructions on the bag.

Dairy free shrimp made in a coconut cream sauce.

Other shrimp recipes you may enjoy:

This Chipotle Shrimp Salad from Eat at Our Table is made with a handful of ingredients and naturally gluten-free.

This Cajun Shrimp and Spiralized Potato Casserole has great spice and is delish!

Did you try this recipe? Please leave me a ⭐ review below!

4.75 from 43 votes

The BEST Paleo Paprika Garlic Shrimp Recipe (Gluten free, Dairy free)

By: Dominique
Servings: 4 people
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
This Paprika Garlic Shrimp recipe is an easy healthy paleo shrimp recipe with the most DELICIOUS SAUCE made of garlic, paprika, parsley, lemon juice, and coconut cream. This dish comes together quickly and is ready in less than 20 minutes! It is naturally dairy free, gluten free, and Whole30 compliant.
A healthy shrimp dish with the most DELICIOUS SAUCE made of garlic, paprika, parsley, lemon juice, and coconut cream.

Ingredients 

  • 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

Instructions 

  • 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 2-3 minutes a side, until the shrimp is pink and cooked all the way through. Make sure not to over cook, otherwise the shrimp will be tough.
  • 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.

Notes

  • Make sure not to overcook the shrimp! Cooking time will vary on if the shrimp is fresh, frozen or pre-cooked. Usually there are instructions on the back of the bags of frozen shrimp.
    • 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.
  • Make sure to use a good quality, thick coconut cream or milk. It makes a world of difference in flavor and sauce texture.

Nutrition

Calories: 242kcalCarbohydrates: 6gProtein: 25gFat: 15gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 183mgSodium: 430mgPotassium: 477mgFiber: 1gSugar: 1gVitamin A: 761IUVitamin C: 9mgCalcium: 93mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
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38 Comments

  2. Way too much paprika it makes it taste muddy and bitter it needs more of a fat to balance  the picture is misleading it’s super red from all the paprika would be better to just omit it 3 stars

    Reply

  3. Very good. Made this one evening and had it for the next day.   It seemed to improve overnight!   When I first made it/tasted it, I did not like the slight sour component.  It seemed to mellow overnight. I will make again but I will use less lemon. And try some curry seasoning as some reviewers suggest!  Thanks for the share!  5 stars

    Reply

  5. I have made this recipe twice now and followed your instructions to the T. Absolutely loved it. One of my favorite recipes ever! Last night I prepared it for my friend who’s visiting from New York. After eating, she asked for the recipe to take home and prepare the dish for her husband.5 stars

    Reply

  6. This was a huge hit in our house. Instead of lemon juice I added red curry paste to the garlic, crushed red pepper and coconut oil. Comfort food for sure!5 stars

    Reply

  7. This dish definitely reminded me of a Thai dish BUT I love Thai food and it always seems so complicated. You can’t escape it when using coconut cream. When I have a craving, I will use this recipe instead and maybe add some curry powder. It is ridiculously easy and quick to make AND still feels like a treat. If I make it for the fam, I think I will sub out the coconut for cashew cream and maybe add some Paleo Cajun seasoning blend in place of the pepper flakes – put over cassava noodles.
    Thank you for providing this recipe! I have a yummy dinner and gained some ideas for how to change up easily to suit my mood. Much appreciated!!5 stars

    Reply

  8. I feel like I was tricked by the top pictures. This recipe was pretty average overall. It wasn’t particularly flavorful and was not creamy even in the slightest. I find it particularly telling that the pictures in the post are of a lighter cream based sauce and then at the bottom there’s a picture of what it actually looks like, red mud. I even tried to keep adding coconut cream after I realized how dark and not creamy the sauce was and it was futile, so I turned it into something else after the fact for it to not be a total loss. Save your time and just cook your shrimp in since garlic and ghee, it’ll save you the time and be just as good if not better.2 stars

    Reply

  10. This is by far my favorite go to shrimp recipes for going on 4 years. I combine it with cauliflower rice as recommended. Thank you for sharing!!! 

    Reply