45+ Mouthwatering Friday Dairy-Free Shrimp Recipes for Your Next Dinner

Are you looking for delicious and healthy ways to spice up your Friday dinners?

Shrimp is a versatile and quick-cooking protein that works perfectly for a variety of dishes, and when paired with dairy-free ingredients, it becomes an excellent choice for those seeking lighter, healthier meals.

Whether you’re planning a casual dinner with friends or a quiet night in, shrimp can be prepared in so many exciting ways, from spicy stir-fries to tangy salads and flavorful tacos.

In this blog, we’ve rounded up 45+ mouthwatering dairy-free shrimp recipes that will make your Friday dinners flavorful, easy to prepare, and free from dairy.

Whether you’re new to dairy-free eating or a seasoned pro, these recipes are sure to delight your taste buds and bring variety to your weeknight meals.

45+ Mouthwatering Friday Dairy-Free Shrimp Recipes for Your Next Dinner

With these 45+ Friday dairy-free shrimp recipes, you have endless possibilities for creating fresh, flavorful, and nutritious meals.

From light salads to hearty pasta dishes and satisfying tacos, shrimp provides the perfect base for a wide variety of dishes that can easily be adapted to suit your dietary needs.

Whether you’re in the mood for something spicy, tangy, or light, these recipes will help you create a Friday night dinner that is both exciting and dairy-free.

Explore new flavors, experiment with different ingredients, and enjoy the versatility of shrimp with these tasty and simple recipes that make any meal feel like a celebration.

Spicy Garlic Shrimp Stir-Fry

This spicy garlic shrimp stir-fry is a vibrant, quick, and flavorful dish perfect for a Friday dinner. Packed with bold flavors from fresh garlic, chili flakes, and lime, the shrimp cooks to perfection in a hot skillet. This dish is dairy-free and can be served with rice or your favorite vegetables, making it a versatile and healthy choice for any meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 5 cloves garlic, minced
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• 1 small bell pepper, sliced
• 1 small zucchini, sliced
• Cooked rice (optional, for serving)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic and sauté for about 30 seconds until fragrant.
2. Add the shrimp to the skillet, sprinkle with red pepper flakes, and season with salt and pepper. Cook for 2-3 minutes on each side until the shrimp turns pink and is cooked through.
3. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the remaining olive oil and stir-fry the bell pepper and zucchini for 4-5 minutes until tender but still crisp.
5. Return the shrimp to the skillet. Pour in the soy sauce and lime juice, then toss everything together. Cook for an additional 1-2 minutes to combine the flavors.
6. Serve the stir-fry over cooked rice and garnish with fresh cilantro.

This spicy garlic shrimp stir-fry offers a perfect balance of heat and flavor. It’s a quick and easy way to make a satisfying, dairy-free meal that’s full of fresh ingredients. Whether served over rice or paired with steamed vegetables, this dish can easily become a go-to weeknight favorite, perfect for those who crave a little spice in their life. The fresh lime and cilantro add a zesty touch that elevates the shrimp’s flavor profile, making it a truly delightful dish.

Lemon Herb Grilled Shrimp Skewers

These lemon herb grilled shrimp skewers are a simple yet delicious way to enjoy shrimp without the need for dairy. The shrimp are marinated in a citrusy lemon and herb mixture before being grilled to perfection. The marinade enhances the natural sweetness of the shrimp, making it a light and refreshing option for a Friday night BBQ or dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Wooden or metal skewers (soaked if using wooden skewers)

Instructions:

1. In a medium bowl, combine olive oil, lemon juice, lemon zest, garlic, parsley, oregano, salt, and pepper. Whisk until well combined.
2. Add the shrimp to the marinade and toss to coat. Let the shrimp marinate for at least 15 minutes, or up to 1 hour in the refrigerator.
3. Preheat your grill or grill pan to medium-high heat.
4. Thread the shrimp onto the skewers, about 4-5 shrimp per skewer.
5. Grill the shrimp for 2-3 minutes on each side until they turn pink and are cooked through.
6. Remove the shrimp from the skewers and serve immediately with a side of grilled vegetables or a fresh salad.

These lemon herb grilled shrimp skewers are a fantastic, light, and flavorful meal that’s completely dairy-free. The citrusy lemon marinade provides a refreshing contrast to the natural sweetness of the shrimp, while the herbs add a wonderful aromatic touch. Perfect for a summer BBQ or a simple dinner, these shrimp skewers are quick to prepare and sure to impress anyone who loves fresh, zesty flavors. They’re also a great option for those on a dairy-free diet, offering a guilt-free and delicious meal that doesn’t sacrifice flavor.

Coconut Curry Shrimp

This coconut curry shrimp recipe combines creamy coconut milk with fragrant spices, creating a dairy-free, flavorful dish that’s perfect for a comforting Friday night meal. The shrimp absorbs the rich curry sauce, making each bite a burst of savory goodness. This dish is ideal when served with steamed rice or over zucchini noodles for a lighter option.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons curry powder
• 1 can (14 oz) coconut milk
• 1/2 cup chicken or vegetable broth
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Cooked rice or zucchini noodles (for serving)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes, until softened.
2. Add the garlic and ginger to the skillet, and cook for another minute until fragrant.
3. Stir in the curry powder and cook for 1-2 minutes, allowing the spices to bloom.
4. Pour in the coconut milk and broth, stirring to combine. Bring the mixture to a simmer, and cook for 5-7 minutes to let the flavors meld.
5. Season the sauce with salt and pepper to taste, then add the shrimp to the skillet. Cook for 3-4 minutes until the shrimp is cooked through and pink.
6. Serve the coconut curry shrimp over rice or zucchini noodles, and garnish with fresh cilantro and lime wedges.

This coconut curry shrimp recipe is a rich and comforting dish that’s packed with flavor while being completely dairy-free. The creamy coconut milk blends beautifully with the spices, creating a sauce that’s perfect for soaking up with rice or pairing with vegetables. The shrimp add a savory depth to the dish, making it a filling yet light option for dinner. The fresh cilantro and lime garnish elevate the dish, bringing a refreshing contrast to the richness of the curry. This is an excellent choice for anyone craving a warm, flavorful meal on a Friday night.

Shrimp and Avocado Salad with Lime Dressing

This refreshing shrimp and avocado salad is a perfect, light, and dairy-free dish to enjoy on a Friday evening. Packed with fresh vegetables, succulent shrimp, and creamy avocado, this salad is both nutritious and satisfying. The zesty lime dressing ties everything together, making it an excellent option for a healthy and flavorful dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 4 cups mixed greens (arugula, spinach, or lettuce)
• 1 large avocado, diced
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1 small red bell pepper, diced
• 1/4 cup fresh cilantro, chopped

For the Lime Dressing:

• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the shrimp with smoked paprika, garlic powder, salt, and pepper. Cook the shrimp for 2-3 minutes on each side until pink and cooked through. Remove from the skillet and set aside.
2. In a small bowl, whisk together the lime dressing ingredients until well combined.
3. In a large bowl, toss the mixed greens, diced avocado, cucumber, red onion, bell pepper, and cilantro.
4. Add the cooked shrimp on top of the salad and drizzle with the lime dressing.
5. Toss gently to combine and serve immediately.

This shrimp and avocado salad with lime dressing is a light, flavorful, and vibrant dish that’s perfect for a dairy-free meal. The combination of the creamy avocado, fresh vegetables, and perfectly seasoned shrimp provides a satisfying and nutritious option. The lime dressing adds a refreshing zing, making each bite a delight. This dish is not only a great way to enjoy seafood but also an excellent choice for those looking for a wholesome and quick dinner that’s both delicious and dairy-free.

Shrimp Tacos with Mango Salsa

These shrimp tacos with mango salsa are a delightful dairy-free option for a fun and flavorful Friday dinner. The shrimp are seasoned with a blend of spices and served in soft corn tortillas, topped with a vibrant and sweet mango salsa. This dish is light yet filling, with a perfect balance of savory and sweet flavors.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1/4 cup fresh cilantro, chopped

For the Mango Salsa:

• 1 ripe mango, diced
• 1/2 red onion, finely diced
• 1 small jalapeño, finely chopped (optional for heat)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Instructions:

1. In a small bowl, mix together the chili powder, cumin, paprika, salt, and pepper. Toss the shrimp in the spice mixture until evenly coated.
2. Heat olive oil in a skillet over medium-high heat. Cook the shrimp for 2-3 minutes on each side, until they turn pink and are cooked through. Remove from the skillet and set aside.
3. To make the mango salsa, combine the diced mango, red onion, jalapeño (if using), cilantro, lime juice, and salt in a bowl. Toss gently to combine.
4. Warm the corn tortillas in a dry skillet for 1-2 minutes on each side.
5. To assemble the tacos, layer each tortilla with shredded lettuce, cooked shrimp, a generous spoonful of mango salsa, and a sprinkle of fresh cilantro.
6. Serve immediately.

These shrimp tacos with mango salsa are a fun and flavorful way to enjoy seafood in a dairy-free manner. The sweetness of the mango salsa complements the spicy shrimp perfectly, and the fresh cilantro adds a burst of herbaceous flavor. With the crunch of lettuce and soft corn tortillas, these tacos make for a satisfying yet light meal. This dish is perfect for a Friday night gathering, offering a quick and vibrant meal that’s sure to please everyone, whether they follow a dairy-free diet or not.

Shrimp and Vegetable Coconut Soup

This creamy, dairy-free shrimp and vegetable coconut soup is a comforting dish that’s both satisfying and light. The richness of the coconut milk combines with fresh shrimp and a medley of vegetables, creating a hearty and nourishing soup that’s perfect for a cozy Friday night dinner. Infused with ginger and lemongrass, this soup has a subtle depth of flavor that will leave you craving more.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 stalks lemongrass, smashed
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 2 carrots, sliced
• 1 cup baby spinach
• 1 bell pepper, sliced
• 1 tablespoon fish sauce (optional)
• 1 tablespoon lime juice
• Fresh cilantro, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for about 5 minutes until softened.
2. Add the garlic and ginger to the pot and cook for another minute until fragrant.
3. Pour in the coconut milk and vegetable broth, and stir to combine. Add the lemongrass stalks, carrots, and bell pepper. Bring the mixture to a simmer and cook for 10-12 minutes until the vegetables are tender.
4. Season with fish sauce (if using), lime juice, salt, and pepper to taste.
5. Add the shrimp and spinach to the pot, cooking for 3-4 minutes until the shrimp is pink and cooked through.
6. Remove the lemongrass stalks and discard. Ladle the soup into bowls and garnish with fresh cilantro.

This shrimp and vegetable coconut soup is a warm, comforting dish that’s perfect for a cozy Friday night dinner. The coconut milk adds a creamy texture without the need for dairy, and the shrimp, vegetables, and aromatic spices create a wonderfully balanced flavor. The addition of fresh cilantro and lime juice at the end brightens the soup, making it both satisfying and refreshing. This dish is great for anyone following a dairy-free diet, offering a nourishing meal that’s full of flavor and perfect for the colder months.

Shrimp and Tomato Basil Pasta

This shrimp and tomato basil pasta is a quick and dairy-free option that combines juicy shrimp, fresh tomatoes, and fragrant basil, all tossed in a light olive oil and garlic sauce. With just a few ingredients, this dish is simple yet bursting with flavor, making it a perfect Friday night dinner. It’s satisfying without being heavy, and the basil and garlic add a fragrant touch to the dish.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 12 oz gluten-free pasta or your favorite pasta
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 pint cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• 1 teaspoon red pepper flakes (optional for heat)
• Fresh lemon juice (optional, for serving)

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through. Remove from the skillet and set aside.
4. In the same skillet, add the cherry tomatoes and cook for 4-5 minutes, until softened.
5. Add the cooked pasta to the skillet, tossing it in the tomatoes and garlic. Add reserved pasta water to help combine and create a light sauce.
6. Return the shrimp to the skillet and toss with fresh basil, red pepper flakes (if using), and salt and pepper to taste.
7. Serve immediately with a squeeze of fresh lemon juice if desired.

This shrimp and tomato basil pasta is a delightful and dairy-free option that is quick to make but full of flavor. The combination of fresh tomatoes, shrimp, and fragrant basil creates a dish that feels both light and satisfying. The olive oil and garlic sauce is simple yet flavorful, bringing everything together perfectly. This dish is an excellent choice for a healthy, dairy-free pasta that will impress your guests or make a satisfying meal for yourself on a Friday night.

Shrimp and Broccoli Stir-Fry with Sesame Sauce

This shrimp and broccoli stir-fry with sesame sauce is a vibrant, dairy-free dish that’s perfect for a quick and healthy dinner. The shrimp and broccoli are cooked in a savory sesame sauce that adds richness without the need for dairy. This stir-fry is light yet flavorful, with a touch of sweetness from the sesame oil and a bit of crunch from the broccoli.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cups broccoli florets
• 1 tablespoon sesame oil
• 3 tablespoons tamari (or soy sauce for non-gluten-free option)
• 2 tablespoons rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon fresh ginger, grated
• 1 garlic clove, minced
• 1 teaspoon sesame seeds (for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the shrimp and cook for 2-3 minutes on each side, until they are pink and cooked through. Remove from the skillet and set aside.
2. In the same skillet, add the sesame oil and sauté the broccoli for 5-6 minutes until tender-crisp. Add the garlic and ginger, and cook for another 1-2 minutes until fragrant.
3. In a small bowl, whisk together the tamari, rice vinegar, honey, and sesame oil.
4. Return the shrimp to the skillet and pour the sesame sauce over the shrimp and broccoli. Toss to coat evenly and cook for another 2-3 minutes to heat everything through.
5. Garnish with sesame seeds and fresh cilantro before serving.

This shrimp and broccoli stir-fry with sesame sauce is a simple and dairy-free dish that is packed with flavor. The sesame oil adds a deep, nutty richness to the stir-fry, while the tamari and honey bring the perfect balance of salty and sweet. The broccoli adds a crunchy texture that pairs wonderfully with the tender shrimp. This dish is not only quick and easy to prepare, but it’s also a healthy and satisfying meal that’s perfect for a Friday night or any time you need a fast and flavorful dinner.

Shrimp and Sweet Potato Curry

This shrimp and sweet potato curry is a creamy, comforting dish that combines the sweetness of tender sweet potatoes with the savory richness of shrimp, all enveloped in a flavorful coconut curry sauce. This dish is dairy-free, with the coconut milk providing the creamy texture, making it an excellent choice for a cozy, satisfying meal. It’s perfect when served with rice or naan for a complete dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 large sweet potato, peeled and diced
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (for garnish)
• 1 tablespoon lime juice (for serving)
• Cooked rice or naan (for serving)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced sweet potato and cook for about 10 minutes, stirring occasionally, until tender.
2. Add the curry powder, turmeric, cumin, and cinnamon to the pot, and cook for 1-2 minutes to bloom the spices.
3. Pour in the coconut milk and vegetable broth, and bring the mixture to a simmer. Cook for 10-12 minutes, or until the sweet potatoes are fully cooked and tender.
4. Add the shrimp to the pot and cook for 3-4 minutes until the shrimp is pink and cooked through.
5. Season the curry with salt, pepper, and lime juice to taste.
6. Serve the curry over cooked rice or with naan, garnished with fresh cilantro.

This shrimp and sweet potato curry is a wonderfully hearty, dairy-free dish that’s perfect for a comforting dinner. The combination of creamy coconut milk and aromatic spices creates a rich and flavorful sauce that complements the sweetness of the sweet potatoes and the savory shrimp. This curry is a great way to enjoy a satisfying meal that’s full of nutrition and flavor, without any dairy. Whether served with rice or naan, this dish is sure to become a favorite go-to recipe for a cozy Friday night meal.

Garlic Shrimp with Zucchini Noodles

This garlic shrimp with zucchini noodles is a light, low-carb, and dairy-free dinner that’s packed with flavor. The tender shrimp are sautéed in a fragrant garlic and olive oil mixture, and the zucchini noodles serve as a healthy, refreshing base. This dish is both satisfying and healthy, making it the perfect choice for a flavorful yet guilt-free Friday night meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchinis, spiralized into noodles
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1 tablespoon lemon juice
• 1/4 cup fresh parsley, chopped

Instructions:

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the garlic and sauté for 1-2 minutes until fragrant.
2. Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque. Remove from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of olive oil. Add the zucchini noodles and sauté for 2-3 minutes, just until they are tender but still have a bite.
4. Return the shrimp to the skillet and toss everything together, adding red pepper flakes, salt, and pepper to taste.
5. Drizzle with lemon juice and garnish with fresh parsley before serving.

This garlic shrimp with zucchini noodles is a delicious and healthy dairy-free dish that brings together fresh ingredients and bold flavors. The zucchini noodles add a refreshing crunch and a lightness that pairs perfectly with the savory garlic shrimp. The entire dish comes together quickly, making it ideal for a busy Friday night when you want a flavorful meal without too much prep time. This meal is light, fresh, and satisfying – perfect for anyone looking to enjoy a healthy, dairy-free dinner.

Spicy Shrimp Tacos with Cabbage Slaw

These spicy shrimp tacos with cabbage slaw offer a delightful combination of smoky, spicy shrimp and crunchy, tangy slaw wrapped in a soft taco. The shrimp are seasoned with a smoky spice blend that provides just the right amount of heat, while the cabbage slaw adds a cool contrast. This dish is easy to make and perfect for a fun and flavorful Friday night taco dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 8 small corn tortillas (ensure they are dairy-free)
• 2 cups shredded cabbage
• 1/2 cup cilantro, chopped
• 1/4 cup lime juice
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 garlic clove, minced
• Salt and pepper to taste
• 1 tablespoon avocado oil (for cooking)
• Optional toppings: sliced avocado, salsa, extra lime wedges

Instructions:

1. In a bowl, combine the chili powder, smoked paprika, cayenne pepper, garlic, salt, and pepper. Toss the shrimp in the spice mixture until evenly coated.
2. Heat the avocado oil in a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and cooked through.
3. While the shrimp cook, prepare the cabbage slaw by combining the shredded cabbage, chopped cilantro, and lime juice in a bowl. Toss to combine and season with salt and pepper to taste.
4. Warm the tortillas in a dry skillet or microwave for a few seconds.
5. Assemble the tacos by adding a few shrimp to each tortilla, topping with the cabbage slaw, and adding optional toppings like avocado and salsa.

These spicy shrimp tacos with cabbage slaw are a vibrant and satisfying meal that’s full of flavor and texture. The combination of smoky, spicy shrimp with the cool and tangy cabbage slaw creates the perfect balance in every bite. The tacos are quick and easy to assemble, making them an ideal choice for a fun and flavorful Friday night dinner. Whether you enjoy them as is or with your favorite toppings, these shrimp tacos are sure to become a favorite in your dairy-free recipe repertoire.

Shrimp and Avocado Salad with Cilantro Lime Dressing

This shrimp and avocado salad with cilantro lime dressing is a light, refreshing, and dairy-free dish that combines the creaminess of avocado with the succulent flavor of shrimp. The tangy cilantro lime dressing ties everything together, making this salad perfect for a satisfying lunch or dinner. It’s vibrant, full of fresh ingredients, and comes together quickly for a perfect Friday meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 cups mixed salad greens (such as spinach, arugula, and romaine)
• 1 large avocado, diced
• 1/2 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Season with cumin, salt, and pepper.
2. In a large bowl, combine the salad greens, avocado, red onion, and cherry tomatoes.
3. In a small bowl, whisk together the lime juice, olive oil, cilantro, salt, and pepper to make the dressing.
4. Add the cooked shrimp to the salad and drizzle with the cilantro lime dressing. Toss gently to combine.

This shrimp and avocado salad with cilantro lime dressing is a perfect dairy-free meal that’s fresh, flavorful, and healthy. The creamy avocado complements the tender shrimp, while the cilantro lime dressing adds a tangy and herby kick. It’s a quick and easy dish that’s perfect for a light Friday night dinner or a satisfying lunch. The salad is not only delicious but also packed with nutrients, making it an ideal choice for those looking for a healthy, dairy-free option.

Shrimp and Cauliflower Rice Stir-Fry

This shrimp and cauliflower rice stir-fry is a light, nutritious, and dairy-free alternative to traditional stir-fries. The cauliflower rice provides a low-carb base, while the shrimp adds protein and flavor. Stir-fried with colorful vegetables and a savory soy sauce-based marinade, this dish is quick to make and bursting with flavor, making it a perfect meal for a healthy, satisfying Friday night dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 cups cauliflower rice (fresh or frozen)
• 2 tablespoons olive oil
• 1/2 onion, diced
• 1 bell pepper, diced
• 2 garlic cloves, minced
• 2 tablespoons tamari or soy sauce (for a non-gluten-free option)
• 1 tablespoon sesame oil
• 1 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup green onions, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, and garlic, and sauté for 3-4 minutes until softened.
2. Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the sesame oil and cauliflower rice. Stir-fry for 4-5 minutes, until the cauliflower rice is tender and slightly browned.
4. Return the shrimp to the skillet, and stir in the tamari or soy sauce, ground ginger, and red pepper flakes (if using). Toss everything together to combine.
5. Garnish with chopped green onions and serve.

This shrimp and cauliflower rice stir-fry is a simple yet flavorful dish that’s perfect for a healthy, dairy-free meal. The cauliflower rice serves as a nutritious, low-carb alternative to regular rice, and the shrimp adds a satisfying amount of protein. The soy sauce, sesame oil, and ginger give the stir-fry a rich, savory flavor, while the fresh vegetables bring color and crunch. This dish is quick to prepare and makes for a perfect Friday night dinner that’s light, nutritious, and full of flavor.

Shrimp and Mango Salad with Lime Vinaigrette

This shrimp and mango salad with lime vinaigrette is a vibrant, tropical, and dairy-free dish that combines the sweetness of mango with the savory taste of shrimp. The fresh ingredients, like crisp greens and a zesty lime dressing, make this salad both refreshing and satisfying. It’s perfect for a light yet flavorful meal, especially when you’re looking for something that feels like a tropical getaway on a Friday evening.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 large mango, diced
• 4 cups mixed salad greens (arugula, spinach, or your choice)
• 1/4 red onion, thinly sliced
• 1/2 cucumber, sliced
• 1/4 cup cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon lime juice (plus extra for serving)
• 1 tablespoon honey or maple syrup
• Salt and pepper to taste

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 on each side until pink and opaque. Season with salt and pepper, then set aside.
2. In a large bowl, combine the salad greens, diced mango, red onion, cucumber, and cilantro.
3. In a small bowl, whisk together the remaining olive oil, lime juice, honey or maple syrup, salt, and pepper to create the lime vinaigrette.
4. Add the cooked shrimp to the salad and drizzle with the lime vinaigrette. Toss gently to combine and serve immediately with extra lime wedges.

This shrimp and mango salad with lime vinaigrette is a delicious, dairy-free dish that’s full of fresh flavors. The sweet and juicy mango pairs wonderfully with the savory shrimp, while the tangy lime vinaigrette ties everything together. The combination of crisp salad greens, crunchy cucumber, and vibrant red onion adds texture and freshness, making it an ideal light meal for a Friday evening. This salad is not only satisfying but also packed with nutrients, perfect for those looking for a quick, healthy, and flavorful dinner.

Shrimp and Bell Pepper Fajitas

These shrimp and bell pepper fajitas are a flavorful, dairy-free Mexican-inspired dish that’s easy to make and perfect for a quick weeknight dinner. The shrimp are seasoned with fajita spices, then sautéed with bell peppers and onions for a delicious filling. Serve these fajitas with warm tortillas and your favorite toppings for a satisfying and customizable meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 bell peppers, sliced
• 1/2 onion, sliced
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 8 small corn tortillas (ensure dairy-free)
• Optional toppings: avocado, salsa, cilantro, lime wedges

Instructions:

1. In a small bowl, combine the chili powder, cumin, paprika, garlic powder, salt, and pepper.
2. Toss the shrimp in the spice mixture until evenly coated.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp 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 remaining olive oil. Add the sliced bell peppers and onion and sauté for 4-5 minutes until they are tender and slightly charred.
5. Return the shrimp to the skillet and toss to combine with the peppers and onions. Cook for an additional 1-2 minutes.
6. Serve the shrimp and bell pepper mixture in warmed tortillas, and add your favorite toppings like avocado, salsa, cilantro, and lime wedges.

These shrimp and bell pepper fajitas are a quick, delicious, and dairy-free option for a satisfying Friday dinner. The shrimp are seasoned with bold fajita spices, and the sautéed bell peppers and onions add a sweet and smoky flavor. With customizable toppings, these fajitas are perfect for a fun and interactive meal. Whether you enjoy them with avocado, salsa, or a squeeze of lime, this dish is sure to be a hit with anyone who loves flavorful, easy-to-make meals.

Note: More recipes are coming soon!