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10 Minute Wild Shrimp With Paleo Coconut Sauce

The mix of 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, shrimp
Cook Time 10 minutes
Total Time 10 minutes
Servings 6
Calories 232kcal


  • 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 rep pepper flakes
  • pepper to taste
  • salt to taste
  • parsley
  • scallions thinly sliced for garnish


  • 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.


  • 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!


Calories: 232kcal | Carbohydrates: 2g