I love quick dinners, and this Paleo and Whole30 creamy lemon shrimp is exactly that. Bright lemon flavor and a silky, dairy-free sauce make it a perfect easy meal for warm evenings.
This recipe uses just a few simple ingredients and comes together fast. Shrimp cooks very quickly, and I served the sauce over zucchini noodles to keep the meal light. From start to finish this creamy lemon shrimp was done in under 20 minutes. I added capers when I had them on hand for extra briny flavor, but they’re optional.
For a dairy-free cream base I used nutpods original, which makes a rich sauce without dairy. Almond milk or another non-dairy milk can also work; coconut milk will change the flavor more noticeably, so keep that in mind.
Creamy Lemon Shrimp – Paleo and Whole30 Summer Sauce
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Ingredients
- 1 pound shrimp, deveined and tails removed
- 2/3 cup nutpods Original or almond milk
- 1/3 cup water or broth (vegetable or chicken)
- 1 tablespoon arrowroot starch (or tapioca flour)
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- Juice of 1 lemon
- Lemon slices and parsley to garnish
Instructions
- Heat the olive oil and garlic in a large skillet over medium heat.
- When the pan is hot and the garlic is fragrant, arrange the shrimp in a single layer.
- Juice the lemon over the shrimp and season with salt and pepper.
- When the shrimp are nearly cooked through, add the nutpods (or almond milk) and the water or broth, then lower the heat slightly.
- Stir to combine the liquids.
- Push the shrimp to the edges of the pan to create an empty space in the center.
- Slowly whisk in the arrowroot starch, making sure it dissolves and no clumps remain.
- Stir the shrimp and sauce together until the sauce thickens to your liking.
- Remove from heat, garnish with lemon slices and parsley, and serve immediately.
Notes: Start with 1 tablespoon of arrowroot starch to achieve a sauce-like consistency. If you prefer a thicker sauce, add additional starch in 1/2 tablespoon increments, whisking well and allowing a minute or two for the sauce to thicken. Go slowly — too much starch can make the sauce gummy. Serve the shrimp over zucchini noodles, spaghetti squash, cauliflower rice, or your favorite vegetable side for a light, Paleo-friendly meal.
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