10 Minute Wild Shrimp With Paleo Coconut Sauce

Enjoy a delicious and healthy meal in minutes with this easy-to-make wild shrimp with coconut sauce. This coconut sauce recipe is gluten free, paleo, and low carb so everyone at your table can enjoy it.

Last week I found wild caught shrimp on sale at my local supermarket. Wild shrimp can be a little pricey so I couldn’t resist when I saw the special.

Wild shrimp: a healthier choice

Unlike farm raised shrimp that are often given antibiotics and growth hormones, wild shrimp are free of chemicals and contaminants.

With their rich natural flavor, they taste just like a delicacy, and yet they are so quick and simple to prepare.

I wanted to do something extra special for this shrimp dish.

Coconut sauce: a perfect pairing

Coconut always seems like the perfect compliment to shrimp so I decided on a gluten free and low carb coconut sauce, seasoned with garlic, lemon, paprika, and red pepper.

The mix of bold pepper and pungent paprika gives it a lovely, subtly spicy taste. 

It takes just ten minutes from stove top to plate, and is super delicious and super good for you: both gluten free and low carb!

I don’t know about you, but when the back-to-school schedule kicks in, it can take me by surprise. All of a sudden, I’m looking for more of those quick, ready in no time meals.

But I love it most of all when those recipes are so delicious that it still seems like they took hours to prepare. This is definitely one of those recipes. 

Blink. And it’s done. A gourmet meal in minutes.

How to sauté shrimp

Sautéing is the perfect cooking method for shrimp. Using the dry-heat from your hot pan and the small amount of fat (butter and oil), your shrimp will develop incredible flavor.

Once the pan is hot, add garlic along with your shrimp arranging them in a single layer without crowding the pan so they will cook evenly. Sauté for 3 minutes, turning over half way through. Just until the shrimp curl and turn opaque and slightly pink.

A little about the ingredients

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• For the coconut milk I use in this recipe, I recommend Native Forest that is organic, certified gluten-free, and canned with non-BPA packaging. Native Forest doesn’t add any extra sugar or sweeteners, just pure coconut goodness.

There is also a “light” variety that should also work beautifully with this recipe.

• For your shrimp, you can go with peeled and cleaned raw or frozen shrimp (thawed according to package directions). Whether or not you leave the tail on, is up to you (it makes a nice little handle to hold the shrimp). My family tends to prefer removing the tails so I gently pull them off.

Raw shrimp will shrink to about two-thirds their original size when peeled and cooked. Allow 1/3 pound of cooked shrimp per serving.

• I love to use fresh garlic, but if you don’t have fresh go with one teaspoon of garlic powder.

• Since we are making a coconut sauce, I used coconut oil. You could also go with olive oil or avocado oil or whichever oil you prefer. 

• Lemon juice from a large lemon adds a pop of flavor. (If you don’t have a fresh lemon, bottled lemon juice like ReaLemon is ok.) Along with salt, pepper, and paprika your sauce will be amazing. And don’t skip the red pepper flakes for that touch of heat.

Ok, I’ll stop tempting you with all of these pictures. Let’s jump right into how to make the sauce!

Instructions

*Free printable recipe card is available at the end of the post

First, heat the coconut oil and butter together in your skillet. Add the shrimp and garlic and sauté for 3 minutes. Turn the shrimp over after about a minute and a half.

(For a dairy-free option, you can eliminate the butter and just cook the shrimp with the garlic in your coconut oil.)

Then add the creamy coconut milk, lemon juice (I squeezed one large lemon), paprika, red pepper flakes, salt and pepper.

Now just continue cooking to reduce the sauce, about 5 more minutes. And you’re done. What did I tell you? How easy is that?

Pro tips and recipe notes

• To serve, I placed a handful of parsley onto each plate and set the shrimp on top. Then I poured the sauce over the shrimp. Even the parsley tasted so yummy when it soaked up the sauce. Finally, I garnished each portion with scallions. (I only have one picture with the scallions at the top of this post, but you can see how pretty it looks.)
• To complete the meal, I served basmati rice on the side along with sautéed kale fresh from the garden. For those who are following a paleo or low-carb way of eating, you can serve with cauliflower rice!
• Leftovers will keep in an airtight container in the fridge for up to 3 days.

I loved that on one of those busy days with little time for cooking, I still was able to have a special meal on the table for dinner. It’s so easy and got a thumb’s up from everyone in my family.

I seriously can’t wait for you to try it. Don’t wait any longer. Try this quick and easy shrimp with coconut sauce recipe today!

Love shrimp? Try these recipes

Shrimp and Risotto: Risotto is a creamy Italian rice that is a wonderful compliment to shrimp.

Jambalaya:  This is a wonderful choice for a party when you need to feed a lot of people or just when you need an extra boost of fun to start your week.

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10 Minute Wild Shrimp With Paleo Coconut Sauce

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The mix of bold pepper and pungent paprika gives this dish a lovely, subtly spicy taste. It takes just ten minutes from stove top to plate, and is super delicious and super good for you.

Course Main Course

Cuisine American

Keyword 10 minute meal, gluten free and low carb coconut sauce, shrimp

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 195kcal

Author Barbara Bianchi

Ingredients

• 25-30 wild shrimp raw, shelled and deveined
• 1/4 cup coconut oil
• 4 tablespoons butter *see note for dairy-free option
• 5 cloves garlic chopped
• 1/4 cup lemon juice
• 1 teaspoon paprika
• 1/4 cup coconut milk
• 1 teaspoon red pepper flakes
• pepper to taste
• salt to taste
• parsley
• scallions thinly sliced for garnish

Instructions

• Heat coconut oil and butter together in your skillet. Add shrimp and garlic and sauté for 3 minutes, turning over half way through.
• Add coconut milk, lemon juice, paprika, red pepper flakes, salt and pepper to taste.
• Continue cooking to reduce, about 5 more minutes.
• Serve on a bed of parsley and garnish with chopped scallions.

Notes

Watch how to make it

 

• Since we are making a coconut sauce, I used coconut oil. Alternatively, you could go with olive oil or avocado oil.
• For a dairy-free option, you can eliminate the butter and just sauté the shrimp with the garlic in your oil.
• To serve, I placed a handful of parsley onto each plate and set the shrimp on top. Then I poured the sauce over the shrimp. Even the parsley tasted so yummy when it soaked up the sauce. Finally, I garnished each portion with scallions.
• To complete the meal, I served basmati rice on the side along with sautéed kale fresh from the garden. For those who are following a paleo or low-carb way of eating, you can serve with cauliflower rice!
• Leftovers will keep in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 195kcal | Carbohydrates: 3.1g

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.