33+ Delicious Dairy-Free Shrimp Recipes That Will Delight Your Taste Buds

Shrimp is one of those versatile ingredients that can be incorporated into a variety of dishes, from hearty main courses to light salads.

But what if you’re looking for shrimp recipes that are not only flavorful but also dairy-free?

Whether you’re lactose intolerant, following a dairy-free diet for health reasons, or just prefer to skip the dairy, we’ve got you covered.

In this blog post, we’ll dive into a collection of over 33 mouthwatering dairy-free shrimp recipes that will satisfy your taste buds without the dairy.

From sizzling shrimp tacos to creamy coconut shrimp curries, these dishes will add excitement to your weeknight meals and impress your guests at dinner parties.

Get ready to elevate your shrimp game with these creative and dairy-free options!

33+ Delicious Dairy-Free Shrimp Recipes That Will Delight Your Taste Buds

There you have it—33+ fantastic dairy-free shrimp recipes to add to your meal rotation.

Whether you crave a spicy shrimp stir-fry, a rich coconut shrimp curry, or a zesty shrimp salad, there’s something here for every palate. These recipes prove that you don’t need dairy to enjoy delicious and satisfying seafood dishes.

The best part?

Many of these recipes are easy to prepare, making them perfect for busy weeknights or special occasions.

So next time you’re craving shrimp, try one of these dairy-free creations and treat yourself to something new and exciting!

Dairy-Free Shrimp Scampi

This dairy-free shrimp scampi is a delicious, lightened-up version of the classic Italian-American dish. The shrimp is cooked in a savory garlic, lemon, and white wine sauce, and instead of butter, we use olive oil to keep it dairy-free while still delivering a rich and satisfying flavor. Serve it over gluten-free pasta or zucchini noodles for a wholesome, comforting meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 5 cloves garlic, minced
• 1/2 cup dry white wine
• 1 tbsp lemon juice
• 1 tbsp lemon zest
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley
• 1 lb gluten-free pasta (optional)

Instructions:

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
2. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes per side until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil and the minced garlic. Sauté for 1-2 minutes until fragrant.
4. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for about 3 minutes, allowing it to reduce slightly.
5. Return the shrimp to the skillet, add the lemon zest, and toss everything together to coat the shrimp in the sauce. Adjust seasoning with salt and pepper as needed.
6. If desired, serve the shrimp over your favorite gluten-free pasta or zucchini noodles. Sprinkle with fresh parsley before serving.

This dairy-free shrimp scampi brings the rich flavors of garlic, lemon, and white wine together in a beautiful, simple dish that’s sure to please. By swapping out butter for olive oil, it becomes a lighter, healthier option without sacrificing flavor. Perfect for a weeknight dinner or a special occasion, this dish is quick, easy, and utterly satisfying.

Spicy Coconut Shrimp Curry

A vibrant and spicy coconut shrimp curry made with creamy coconut milk, fresh ginger, and a variety of aromatic spices. This dish has the perfect balance of heat and sweetness and can be customized with your favorite vegetables. Serve it over rice for a complete meal that’s full of flavor and perfect for dairy-free diets.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 2 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp soy sauce or tamari for gluten-free option
• 1 tbsp brown sugar
• 1/2 tsp turmeric
• 1/2 tsp chili flakes (adjust for heat preference)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions:

1. Heat the coconut oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until softened.
2. Add the garlic and ginger and cook for another 1-2 minutes until fragrant.
3. Stir in the red curry paste, turmeric, and chili flakes, cooking for 1 minute to bring out the spices’ aromas.
4. Pour in the coconut milk, vegetable broth, soy sauce, and brown sugar. Stir to combine and bring to a simmer. Allow the sauce to cook for 5-7 minutes, reducing slightly.
5. Add the shrimp to the pot and cook for 3-4 minutes, or until the shrimp turns pink and opaque. Season with salt and pepper to taste.
6. Serve the curry over rice, garnished with fresh cilantro.

This spicy coconut shrimp curry is a deliciously creamy and fragrant dish that combines coconut milk’s richness with the bold flavors of curry and ginger. It’s an easy, one-pot meal that can be enjoyed by everyone, especially those on dairy-free diets. The combination of spice, sweetness, and creaminess makes it a memorable and satisfying dish for dinner.

Lemon Garlic Shrimp with Avocado Salad

A light and fresh dish featuring succulent shrimp tossed in a zesty lemon garlic marinade, served alongside a refreshing avocado salad. This dairy-free recipe is not only flavorful but also packed with healthy fats from the avocado and shrimp, making it a great option for anyone looking for a light yet filling meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 tbsp olive oil
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• Salt and pepper to taste
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 2 tbsp fresh cilantro, chopped

Instructions:

1. In a small bowl, combine olive oil, garlic, lemon juice, lemon zest, salt, and pepper. Toss the shrimp in the marinade and refrigerate for at least 15 minutes to allow the flavors to meld.
2. While the shrimp marinates, prepare the salad. In a large bowl, combine the diced avocado, cherry tomatoes, cucumber, red onion, and cilantro. Toss gently to combine.
3. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until they turn pink and are cooked through.
4. Serve the shrimp on top of the avocado salad, drizzle with extra lemon juice if desired, and enjoy.

This lemon garlic shrimp with avocado salad is a refreshing, bright, and light dish that’s perfect for a dairy-free diet. The shrimp’s citrusy marinade complements the creamy avocado, while the vegetables add crunch and freshness. Whether you’re looking for a quick weeknight meal or something to serve at a gathering, this dish is sure to impress with its combination of flavors and textures.

Grilled Shrimp Tacos with Mango Salsa

These grilled shrimp tacos are packed with flavor, combining succulent shrimp with a fresh, zesty mango salsa. The shrimp are marinated in a simple mix of lime juice, garlic, and chili, then grilled to perfection and served in soft corn tortillas. Topped with the sweet and tangy mango salsa, this dish is perfect for a light, dairy-free dinner or a fun taco night.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Juice of 2 limes
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 ripe mango, diced
• 1/2 red onion, diced
• 1/2 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 8 small corn tortillas

Instructions:

1. In a bowl, combine olive oil, garlic, lime juice, chili powder, cumin, salt, and pepper. Toss the shrimp in the marinade and let sit for 15-20 minutes.
2. While the shrimp marinates, prepare the mango salsa by combining the diced mango, red onion, bell pepper, and cilantro in a bowl. Toss to combine and set aside.
3. Preheat your grill or grill pan to medium-high heat. Grill the shrimp for 2-3 minutes per side until pink and opaque.
4. Warm the corn tortillas on the grill for about 30 seconds on each side.
5. Assemble the tacos by placing a few shrimp on each tortilla and topping with the mango salsa. Serve immediately.

hese grilled shrimp tacos with mango salsa are a deliciously light and flavorful dish that’s perfect for a casual meal or gathering. The combination of smoky grilled shrimp and the sweet, tangy mango salsa creates a harmonious balance that is sure to be a hit. Best of all, this recipe is dairy-free and incredibly easy to make, making it a go-to for those seeking fresh, vibrant flavors.

Shrimp and Zucchini Stir-Fry

This shrimp and zucchini stir-fry is a quick and healthy dairy-free meal that’s loaded with vegetables and flavored with a savory ginger-garlic sauce. It’s a versatile dish that can be served over rice, quinoa, or even on its own as a light, low-carb dinner. The shrimp’s natural sweetness pairs perfectly with the freshness of the zucchini and the bold sauce.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 medium zucchinis, sliced into half-moons
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp honey (optional)
• 1/4 tsp red pepper flakes (optional)
• 2 green onions, sliced
• Sesame seeds for garnish

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp and set aside.
2. In the same pan, add the garlic and ginger and sauté for 1 minute until fragrant.
3. Add the sliced zucchini to the skillet and stir-fry for 3-4 minutes, until the zucchini is tender but still crisp.
4. Stir in the soy sauce, rice vinegar, honey, and red pepper flakes (if using). Cook for an additional 1-2 minutes.
5. Add the cooked shrimp back to the skillet and toss to combine with the zucchini and sauce. Garnish with green onions and sesame seeds.

This shrimp and zucchini stir-fry is an ideal option for a healthy, dairy-free meal that’s both satisfying and quick to prepare. The natural sweetness of the shrimp and zucchini is enhanced by the bold ginger-garlic sauce, making each bite bursting with flavor. This dish is versatile, light, and a great choice for busy weeknights or meal prepping.

Shrimp and Avocado Lettuce Wraps

These shrimp and avocado lettuce wraps are a refreshing, low-carb, and dairy-free option for lunch or dinner. The shrimp is sautéed with garlic and lime, then placed in crisp lettuce leaves and topped with creamy avocado, fresh herbs, and a tangy cilantro-lime dressing. They’re fresh, light, and packed with flavor.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Juice of 1 lime
• Salt and pepper to taste
• 1 avocado, sliced
• 1 cup shredded carrots
• 1/2 cup fresh cilantro, chopped
• 1 head of butter lettuce or iceberg lettuce, leaves separated

For the dressing:

• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp Dijon mustard
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a skillet over medium-high heat. Add the garlic and sauté for 1 minute until fragrant.
2. Add the shrimp and lime juice, cooking for 2-3 minutes per side until the shrimp turns pink and opaque. Season with salt and pepper to taste.
3. In a small bowl, whisk together the ingredients for the dressing until well combined.
4. To assemble, place a few shrimp on each lettuce leaf, top with avocado slices, shredded carrots, and fresh cilantro. Drizzle with the cilantro-lime dressing.
5. Serve the lettuce wraps immediately.

These shrimp and avocado lettuce wraps are a fantastic, dairy-free alternative to traditional raps or tacos. The tender shrimp pairs wonderfully with the creamy avocado, while the cilantro-lime dressing adds a burst of fresh, zesty flavor. This recipe is quick, healthy, and perfect for anyone looking for a light and refreshing meal.

Shrimp and Sweet Potato Buddha Bowl

This shrimp and sweet potato Buddha bowl is a wholesome, nutrient-packed dish that’s both colorful and satisfying. The shrimp is roasted alongside sweet potatoes, then served in a bowl with a variety of fresh vegetables, quinoa, and a tangy lemon-tahini dressing. It’s an easy, balanced meal that’s dairy-free and full of flavor.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup fresh parsley, chopped

For the dressing:

• 3 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, smoked paprika, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 20-25 minutes, turning halfway through, until tender and lightly browned.
2. While the sweet potatoes roast, heat a skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque.
3. In a small bowl, whisk together the tahini, lemon juice, water, maple syrup, salt, and pepper until smooth. Adjust the consistency by adding more water if necessary.
4. To assemble, divide the quinoa between bowls. Top with roasted sweet potatoes, shrimp, cherry tomatoes, cucumber, and parsley. Drizzle with the lemon-tahini dressing and serve.

This shrimp and sweet potato Buddha bowl is a nourishing, dairy-free meal that’s as vibrant as it is delicious. The roasted sweet potatoes add a touch of sweetness that complements the savory shrimp, while the quinoa and fresh vegetables provide fiber and crunch. The creamy lemon-tahini dressing ties everything together, making this a satisfying and balanced meal for any time of the day.

Shrimp and Broccoli Coconut Soup

This shrimp and broccoli coconut soup is a comforting, creamy dish made with coconut milk, shrimp, and fresh broccoli. The mild sweetness of the coconut milk balances the savory flavors of the shrimp and spices, while the broccoli adds a fresh crunch. It’s a nourishing, dairy-free soup that’s perfect for a cozy dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 cup broccoli florets
• 1 tsp ground ginger
• 1/2 tsp turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the coconut oil in a large pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
2. Add the ground ginger and turmeric and cook for 1 minute until fragrant.
3. Pour in the coconut milk and vegetable broth, stirring to combine. Bring to a simmer and cook for 5-7 minutes.
4. Add the broccoli florets and cook for an additional 3-4 minutes, until tender.
5. Add the shrimp to the pot and cook for 2-3 minutes, or until the shrimp turns pink and opaque. Season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh cilantro.

This shrimp and broccoli coconut soup is a comforting, flavorful dish that’s perfect for a dairy-free diet. The creamy coconut milk creates a rich base that’s lightened by the fresh vegetables and shrimp. It’s a simple, nourishing soup that’s ideal for chilly evenings, offering warmth and depth of flavor without any dairy.

Garlic Butter Shrimp and Asparagus (Dairy-Free)

This dairy-free garlic butter shrimp and asparagus recipe is a simple yet delicious dish featuring shrimp cooked in a rich, garlic-infused olive oil, paired with tender asparagus. It’s an easy-to-make one-pan meal that is packed with flavor, offering a quick and healthy option for any day of the week. The shrimp and asparagus are perfectly seasoned, making this dish satisfying and low-carb.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp olive oil
• 4 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and sauté the garlic for 1 minute, until fragrant.
3. Add the asparagus to the skillet, season with salt and pepper, and cook for 4-5 minutes until the asparagus is tender yet crisp.
4. Return the shrimp to the skillet, add lemon juice, and toss everything together. Cook for an additional 1-2 minutes to combine the flavors.
5. Garnish with fresh parsley and serve.

This garlic butter shrimp and asparagus recipe is a perfect balance of savory and fresh flavors. The shrimp are tender and flavorful, while the asparagus adds a nice crisp texture. The simple lemon and garlic seasoning gives the dish a bright, zesty kick without any dairy. It’s a quick and satisfying meal for those seeking a light, yet indulgent, dinner option.

Shrimp Ceviche with Avocado

This shrimp ceviche with avocado is a refreshing, no-cook dish that’s perfect for hot weather or as an appetizer for a gathering. Shrimp are marinated in fresh lime juice and combined with diced tomatoes, red onion, cilantro, and creamy avocado for a delicious, dairy-free treat. It’s a healthy, zesty dish that pairs wonderfully with tortilla chips or can be served in lettuce cups for a lighter option.

Ingredients:

• 1 lb shrimp, peeled, deveined, and diced
• Juice of 4 limes
• 1 medium tomato, diced
• 1/2 red onion, finely diced
• 1/2 cucumber, diced
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced
• Salt and pepper to taste
• Tortilla chips or lettuce leaves for serving

Instructions:

1. In a bowl, combine the diced shrimp and lime juice. Let the shrimp marinate in the fridge for 30-45 minutes, until they turn opaque.
2. Add the diced tomato, red onion, cucumber, and cilantro to the bowl with the shrimp. Mix well.
3. Gently fold in the diced avocado and season with salt and pepper to taste.
4. Serve the ceviche with tortilla chips or spooned into lettuce leaves for a light snack or appetizer.

This shrimp ceviche with avocado is light, refreshing, and full of flavor. The tangy lime juice “cooks” the shrimp, while the avocado provides creaminess and balance. It’s a perfect dish for those looking for a dairy-free option that is both healthy and vibrant. Whether served as an appetizer or a light meal, it’s sure to be a crowd-pleaser.

Shrimp Pad Thai (Dairy-Free)

This shrimp Pad Thai is a healthier, dairy-free version of the popular Thai noodle dish. It’s loaded with shrimp, rice noodles, and crunchy vegetables, all tossed in a savory tamarind sauce. The dish is topped with roasted peanuts, lime wedges, and fresh cilantro, creating a balance of sweet, sour, salty, and umami flavors. It’s a quick and delicious weeknight dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 8 oz rice noodles
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup shredded carrots
• 1 red bell pepper, sliced thinly
• 2 eggs, lightly beaten (optional)
• 1/4 cup tamarind paste
• 2 tbsp soy sauce or tamari (for gluten-free option)
• 1 tbsp brown sugar
• 1/2 tsp chili flakes (optional)
• Fresh cilantro, lime wedges, and roasted peanuts for garnish

Instructions:

1. Cook the rice noodles according to package instructions, then drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove the shrimp and set aside.
3. In the same skillet, add garlic, carrots, and red bell pepper. Stir-fry for 2-3 minutes until the vegetables are tender but still crisp.
4. If using, add the beaten eggs to the skillet and scramble until cooked through.
5. Add the cooked noodles back to the pan, followed by tamarind paste, soy sauce, brown sugar, and chili flakes. Toss to coat everything in the sauce.
6. Add the shrimp back to the skillet and toss to combine. Serve the Pad Thai with fresh cilantro, lime wedges, and roasted peanuts.

This shrimp Pad Thai is a flavorful and satisfying dish that captures the essence of Thai cuisine without the dairy. The tamarind sauce brings depth and complexity to the noodles, while the shrimp adds protein and a savory touch. The dish is perfectly balanced with a combination of textures, making it a great choice for anyone craving a quick, dairy-free dinner.

Shrimp and Cauliflower Rice Stir-Fry

This shrimp and cauliflower rice stir-fry is a low-carb, dairy-free meal that’s perfect for those looking to eat light and healthy without sacrificing flavor. The cauliflower rice is lightly stir-fried with shrimp, vegetables, and a savory soy-based sauce, making for a delicious, protein-packed dish that’s both nutritious and satisfying. It’s an easy weeknight dinner that comes together in less than 30 minutes.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 2 tbsp olive oil
• 1 bell pepper, diced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 2 tbsp soy sauce or tamari (for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 green onions, sliced
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove from the skillet and set aside.
2. In the same skillet, add the garlic, bell pepper, and onion. Cook for 3-4 minutes until softened.
3. Add the grated cauliflower to the skillet, along with the soy sauce, rice vinegar, and sesame oil. Stir-fry for 5-6 minutes until the cauliflower is tender and slightly golden.
4. Return the shrimp to the skillet and toss to combine with the cauliflower rice and vegetables. Cook for an additional 1-2 minutes.
5. This shrimp and cauliflower rice stir-fry is a flavorful, light, and nutritious meal that’s ideal for a dairy-free, low-carb diet. The cauliflower rice serves as a great alternative to regular rice, offering a similar texture while keeping the dish lighter. The shrimp and vegetables provide a satisfying balance of protein and fiber, making this a quick, delicious, and healthy weeknight meal.

Shrimp and Pineapple Skewers

These shrimp and pineapple skewers are a delicious and fun way to enjoy shrimp on the grill. The shrimp are marinated in a tangy lime and garlic marinade, then paired with sweet pineapple chunks for a perfect balance of savory and sweet. Grilled to perfection, they make a great appetizer, party dish, or light dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 fresh pineapple, peeled, cored, and cut into chunks
• 3 tbsp olive oil
• 3 cloves garlic, minced
• Juice of 1 lime
• 1 tsp chili powder
• Salt and pepper to taste
• Wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, combine the olive oil, garlic, lime juice, chili powder, salt, and pepper. Add the shrimp and pineapple chunks, and toss to coat. Let marinate for 15-20 minutes.
2. Preheat the grill to medium-high heat.
3. Thread the shrimp and pineapple chunks alternately onto the soaked skewers.
4. Grill the skewers for 2-3 minutes on each side until the shrimp turns pink and opaque and the pineapple has grill marks.
5. Serve the skewers with a squeeze of fresh lime juice.

These shrimp and pineapple skewers are a perfect combination of savory and sweet, with the juicy pineapple adding a tropical touch to the smoky grilled shrimp. The marinade infuses the shrimp with bold flavors, and the grilling process caramelizes the pineapple for a slightly charred sweetness. This dish is a fun, easy-to-make option for any occasion.

Shrimp and Avocado Salad with Cilantro Lime Dressing

This shrimp and avocado salad with cilantro lime dressing is a refreshing and vibrant dish, perfect for a light lunch or dinner. The shrimp is cooked to perfection and combined with creamy avocado, crunchy vegetables, and a zesty cilantro lime dressing. This dairy-free salad is not only packed with flavor but also filled with healthy fats, fiber, and protein, making it a balanced and satisfying meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 4 cups mixed greens (arugula, spinach, etc.)
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp chili powder
• Salt and pepper to taste

For the dressing:

• 1/4 cup olive oil
• Juice of 2 limes
• 1 tbsp apple cider vinegar
• 1 tsp honey or maple syrup
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a skillet over medium-high heat. Season the shrimp with lime juice, chili powder, salt, and pepper. Cook the shrimp for 2-3 minutes per side until pink and opaque. Remove from heat and set aside.
2. In a bowl, whisk together all the ingredients for the dressing until smooth and combined.
3. In a large mixing bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and cilantro.
4. Add the cooked shrimp and diced avocado to the salad, then drizzle with the cilantro lime dressing. Toss gently to combine.
5. Serve immediately, garnished with additional cilantro if desired.

This shrimp and avocado salad with cilantro lime dressing is a light yet filling dish, offering a refreshing mix of flavors and textures. The creamy avocado complements the juicy shrimp, while the cilantro lime dressing adds a tangy, zesty kick. It’s a perfect dairy-free option that’s both healthy and satisfying, ideal for a quick lunch or a light dinner.

Shrimp and Tomato Coconut Curry

This shrimp and tomato coconut curry is a rich, flavorful, and comforting dish that brings together succulent shrimp, juicy tomatoes, and creamy coconut milk. The spices add depth and warmth to the curry, while the coconut milk ensures a smooth, velvety texture. Serve over rice or with naan for a complete meal that’s both dairy-free and delicious.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 can (14 oz) coconut milk
• 2 large tomatoes, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp ground cumin
• 1/4 tsp cinnamon
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened.
2. Add the garlic and ginger and cook for another minute until fragrant.
3. Stir in the curry powder, turmeric, cumin, and cinnamon. Cook for 1-2 minutes, allowing the spices to bloom.
4. Add the diced tomatoes and cook for 5 minutes until the tomatoes begin to break down.
5. Pour in the coconut milk and bring to a simmer. Cook for 5-7 minutes, allowing the flavors to combine and the sauce to thicken slightly.
6. Add the shrimp to the curry and cook for 3-4 minutes until they turn pink and opaque. Season with salt and pepper.
7. Garnish with fresh cilantro and serve with rice or naan.

This shrimp and tomato coconut curry is a wonderfully creamy and flavorful dish that’s perfect for any curry lover. The combination of spices creates a warm, aromatic base that’s perfectly complemented by the sweetness of the coconut milk and the brightness of the tomatoes. The shrimp adds a delicious protein boost, making it a hearty, dairy-free meal that’s both comforting and satisfying.

Shrimp and Spinach Stuffed Sweet Potatoes

These shrimp and spinach stuffed sweet potatoes are a healthy and hearty meal that’s naturally airy-free. Roasted sweet potatoes are loaded with sautéed shrimp, garlic, and spinach, then topped with a squeeze of lemon for a light yet satisfying dish. The sweetness of the potato pairs wonderfully with the savory shrimp and spinach, making this a well-balanced meal.

Ingredients:

• 4 medium sweet potatoes
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 cups fresh spinach
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake on a baking sheet for 40-45 minutes, or until tender.
2. While the sweet potatoes are baking, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the spinach and cook until wilted, about 2 minutes.
5. Once the sweet potatoes are cooked, slice them open and fluff the insides with a fork. Top each sweet potato with the sautéed shrimp and spinach.
6. Drizzle with lemon juice, season with salt and pepper, and garnish with fresh parsley.

These shrimp and spinach stuffed sweet potatoes are a delicious and nutritious dairy-free meal. The sweet potatoes provide a naturally sweet and hearty base, while the shrimp and spinach add a savory, flavorful filling. This dish is easy to prepare and makes for a satisfying, balanced meal perfect for a weeknight dinner.

Shrimp Scampi with Zucchini Noodles (Dairy-Free)

This shrimp scampi with zucchini noodles is a light, dairy-free twist on the classic Italian dish. Instead of traditional pasta, zucchini noodles (or “zoodles”) are used to keep the dish low-carb and fresh. The shrimp is cooked in a flavorful garlic, lemon, and white wine sauce, creating a perfectly balanced, healthy meal that doesn’t skimp on flavor.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 medium zucchinis, spiralized into noodles
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 cup white wine (or vegetable broth)
• Juice of 1 lemon
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and sauté the garlic for 1 minute until fragrant.
3. Pour in the white wine (or vegetable broth) and lemon juice, bringing the mixture to a simmer. Cook for 3-4 minutes, allowing the sauce to reduce slightly.
4. Add the zucchini noodles to the skillet and cook for 2-3 minutes until tender but still al dente.
5. Return the shrimp to the skillet and toss everything together. Season with salt, pepper, and red pepper flakes (if using).
6. Garnish with fresh parsley and serve immediately.

This shrimp scampi with zucchini noodles is a light yet satisfying dish that offers all the delicious flavors of the classic without the dairy or extra carbs. The zucchini noodles provide a fresh, low-carb alternative to pasta, while the shrimp are perfectly complemented by the zesty garlic and lemon sauce. It’s a healthy and flavorful dish that’s perfect for those seeking a lighter take on a favorite comfort food.

Shrimp and Avocado Sushi Rolls (Dairy-Free)

These shrimp and avocado sushi rolls are a fun and healthy dairy-free take on traditional sushi. The rolls are made with sushi rice, shrimp, avocado, and cucumber, all wrapped in nori. They’re easy to make at home and offer a fresh, flavorful bite with every roll. Serve them with soy sauce or tamari for dipping.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups sushi rice, cooked
• 4 sheets nori (seaweed)
• 1 avocado, sliced
• 1/2 cucumber, julienned
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp salt
• Soy sauce or tamari for dipping

Instructions:

1. Cook the sushi rice according to package instructions. Once cooked, mix with rice vinegar, sugar, and salt. Allow the rice to cool to room temperature.
2. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and opaque. Let them cool and slice them in half lengthwise.
3. Place a sheet of nori on a bamboo sushi mat with the shiny side down. Spread a thin layer of sushi rice over the nori, leaving about an inch at the top to seal the roll.
4. Place shrimp, avocado, and cucumber along the bottom of the rice.
5. Roll the sushi tightly from the bottom, pressing gently to seal the edges. Slice the roll into bite-sized pieces.
6. Serve with soy sauce or tamari for dipping.

These shrimp and avocado sushi rolls are a delicious and fun dairy-free dish that’s perfect for a light meal or appetizer. The combination of tender shrimp, creamy avocado, and crunchy cucumber wrapped in nori creates a satisfying, fresh bite. They’re easy to make at home and are a healthier option for sushi lovers looking for a dairy-free alternative.

Note: More recipes are coming soon