35+ Irresistible Friday Paleo Shrimp Recipes Perfect Your Week

Fridays are for winding down, celebrating the week’s achievements, and indulging in delicious meals.

If you’re following a Paleo lifestyle, you don’t have to miss out on flavor-packed dishes just because you’re eating clean.

Shrimp is a versatile, protein-rich ingredient that’s perfect for quick and nutritious Paleo meals.

From zesty appetizers to hearty mains, shrimp can transform into a variety of mouthwatering dishes that align with your Paleo goals.

Dive into this collection of 35+ Friday Paleo shrimp recipes, and discover exciting ways to elevate your Friday dinners with minimal fuss and maximum flavor.

35+ Irresistible Friday Paleo Shrimp Recipes Perfect Your Week

With over 35 Paleo shrimp recipes to choose from, your Fridays just got a lot more exciting.

Whether you’re in the mood for a quick skillet meal, a creamy curry, or a fresh salad, these recipes are designed to satisfy your cravings while staying true to your clean-eating commitment.

Shrimp’s natural sweetness and versatility make it a star ingredient, and these recipes will have you looking forward to every Friday dinner.

So grab your skillet, fire up the grill, or preheat the oven—your next delicious Paleo meal is just a recipe away!

Garlic Butter Shrimp with Zucchini Noodles

This garlic butter shrimp with zucchini noodles is a perfect paleo and keto-friendly lunch recipe for a busy Friday. Bursting with garlicky goodness and fresh herbs, this dish satisfies your seafood cravings while keeping carbs to a minimum. It’s a quick, one-pan wonder that’s easy to prepare and tastes like a gourmet treat.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchinis, spiralized
• 3 tbsp grass-fed butter or ghee
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• Juice of 1 lemon
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat 2 tbsp of butter in a large skillet over medium heat.
2. Add garlic and sauté until fragrant, about 1 minute.
3. Toss in the shrimp, paprika, salt, and pepper. Cook until shrimp turn pink, about 2-3 minutes per side. Remove and set aside.
4. Add the remaining butter to the skillet, along with zucchini noodles. Sauté for 2 minutes until slightly tender.
5. Return the shrimp to the skillet, drizzle with lemon juice, and sprinkle with parsley.
6. Serve hot and enjoy!

This recipe is a delightful blend of textures and flavors that will make you look forward to Fridays. The zucchini noodles are a fantastic low-carb substitute for pasta, and the buttery garlic shrimp elevates the dish to a new level. It’s wholesome, satisfying, and guilt-free.

Coconut Lime Shrimp Lettuce Wraps

Fresh, tangy, and creamy, these coconut lime shrimp lettuce wraps are a refreshing take on paleo and keto lunches. Wrapped in crisp lettuce leaves, these wraps are light yet flavorful, making them a great choice for a mid-day meal that won’t weigh you down.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp coconut oil
• 1/2 cup coconut cream
• Zest and juice of 1 lime
• 1 tbsp fish sauce
• 1 tbsp coconut aminos
• 1/2 tsp red chili flakes (optional)
• Butter or romaine lettuce leaves for wrapping
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a skillet over medium heat.
2. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove from skillet.
3. In the same skillet, mix coconut cream, lime zest, lime juice, fish sauce, coconut aminos, and chili flakes. Simmer for 2 minutes until slightly thickened.
4. Return the shrimp to the skillet and toss to coat.
5. Assemble the lettuce wraps by placing shrimp and sauce into each leaf. Top with fresh cilantro.
6. Serve immediately and enjoy!

These wraps are a tropical delight that transports your taste buds to paradise. With the creamy coconut and zesty lime pairing, each bite is a burst of flavor. Quick, healthy, and mess-free, these wraps are a perfect choice for paleo enthusiasts on a busy Friday.

Spicy Shrimp Cauliflower Fried Rice

This spicy shrimp cauliflower fried rice is a fiery and flavorful dish that will satisfy your craving for takeout while keeping it paleo and keto-friendly. Packed with shrimp, low-carb vegetables, and a spicy kick, this is the ultimate guilt-free comfort food.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 cups cauliflower rice
• 1 cup mixed vegetables (e.g., diced bell peppers, carrots, peas)
• 3 tbsp avocado oil
• 2 garlic cloves, minced
• 2 eggs, beaten
• 1 tbsp sesame oil
• 2 tbsp coconut aminos
• 1 tsp red pepper flakes
• Green onions for garnish

Instructions:

1. Heat 1 tbsp avocado oil in a large skillet or wok over medium-high heat. Add shrimp and cook until pink. Remove and set aside.
2. In the same skillet, heat another tbsp of oil and sauté garlic and vegetables for 2-3 minutes.
3. Push vegetables to one side and scramble the eggs on the other side of the skillet.
4. Add the cauliflower rice, sesame oil, coconut aminos, and red pepper flakes. Stir well and cook for 4-5 minutes.
5. Toss in the shrimp and mix until everything is well combined.
6. Garnish with green onions and serve hot.

This spicy shrimp cauliflower fried rice is a low-carb version of a takeout classic. It’s spicy, savory, and satisfying—perfect for spicing up your Friday lunch routine. With minimal prep time and wholesome ingredients, it’s a dish you’ll keep coming back to.

Lemon Herb Grilled Shrimp Skewers

Simple yet elegant, these lemon herb grilled shrimp skewers are a quick and delicious paleo and keto-friendly lunch option. Infused with fresh herbs and zesty lemon, these skewers bring a bright and smoky flavor to your table. Perfect for a light meal, they’re easy to prepare and great for sharing or meal prep.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 tbsp olive oil
• Juice and zest of 1 lemon
• 2 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp smoked paprika
• Salt and pepper to taste
• Bamboo or metal skewers

Instructions:

1. In a bowl, mix olive oil, lemon juice, zest, garlic, rosemary, thyme, paprika, salt, and pepper.
2. Add the shrimp to the marinade and let sit for 20-30 minutes.
3. Preheat a grill or grill pan to medium-high heat.
4. Thread shrimp onto skewers.
5. Grill skewers for 2-3 minutes per side until shrimp are cooked through and slightly charred.
6. Serve immediately with a side of greens or cauliflower rice.

These skewers are a burst of freshness and flavor with minimal effort. The combination of citrusy lemon and aromatic herbs pairs wonderfully with the smoky grill char. They’re a perfect addition to your paleo meal rotation and will leave you feeling light yet satisfied.

Creamy Avocado Shrimp Salad

This creamy avocado shrimp salad is a rich and nutritious lunch option that aligns perfectly with paleo and keto diets. The creaminess of ripe avocado complements the tender shrimp, while crunchy vegetables and a tangy lime dressing complete this wholesome dish.

Ingredients:

• 1 lb shrimp, peeled, deveined, and cooked
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine avocado, cherry tomatoes, cucumber, red onion, and cilantro.
2. In a separate bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Add cooked shrimp to the salad mix and drizzle with the lime dressing.
4. Gently toss everything together until well coated.
5. Serve chilled or at room temperature.

This salad is the perfect balance of creamy and tangy, with plenty of crunch to keep things interesting. It’s a great way to pack your lunch with healthy fats, protein, and vibrant flavors. Ideal for Fridays, it’s easy to prepare and makes a refreshing midday meal.

Shrimp Stuffed Portobello Mushrooms

Elevate your lunch game with these shrimp-stuffed portobello mushrooms. Loaded with shrimp, garlic, spinach, and a creamy topping, this dish is indulgent yet entirely paleo and keto-friendly. It’s a hearty and satisfying option that feels like a restaurant-quality meal.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1 lb shrimp, chopped
• 2 tbsp avocado oil
• 2 garlic cloves, minced
• 1 cup fresh spinach, chopped
• 1/4 cup almond flour
• 1/4 cup nutritional yeast
• 1/4 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Place mushroom caps on a baking sheet, brush with oil, and season with salt and pepper.
2. Heat oil in a skillet over medium heat. Sauté garlic and shrimp for 2-3 minutes. Add spinach and cook until wilted.
3. Mix almond flour, nutritional yeast, paprika, salt, and pepper into the shrimp mixture.
4. Stuff the mushroom caps with the shrimp mixture.
5. Bake for 15-20 minutes until mushrooms are tender and stuffing is golden.
6. Serve warm and enjoy!

These shrimp-stuffed portobello mushrooms are an explosion of flavors and textures in every bite. The juicy mushrooms serve as the perfect base for the savory shrimp and spinach filling. A nutritious and satisfying meal, this dish will quickly become a favorite for your paleo lunch menu.

Thai Shrimp Coconut Soup

This Thai shrimp coconut soup, also known as Tom Kha, is a fragrant, flavorful dish perfect for a comforting yet light paleo and keto-friendly Friday lunch. Packed with shrimp, coconut milk, and bold spices, it’s a creamy and satisfying option that brings exotic flavors to your table.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups coconut milk
• 2 cups chicken or vegetable broth
• 1 stalk lemongrass, bruised and cut into 3-inch pieces
• 2-inch piece of ginger, sliced
• 2 garlic cloves, minced
• 1 cup mushrooms, sliced
• 2 tbsp fish sauce
• Juice of 1 lime
• 2 tsp red curry paste
• 1-2 red chilies, sliced (optional)
• Fresh cilantro and lime wedges for garnish

Instructions:

1. In a large pot, combine coconut milk, broth, lemongrass, ginger, and garlic. Bring to a simmer over medium heat.
2. Add mushrooms, fish sauce, lime juice, and red curry paste. Cook for 5 minutes.
3. Toss in the shrimp and cook until pink and opaque, about 2-3 minutes.
4. Remove lemongrass stalks and discard. Adjust seasoning to taste.
5. Serve hot, garnished with cilantro and lime wedges.

his soup is a warm and comforting meal, perfect for ending your week on a flavorful note. Its creamy texture, tangy undertones, and delicate shrimp make it a standout choice for paleo and keto lunch options.

Shrimp and Avocado Cucumber Boats

These shrimp and avocado cucumber boats are a fun, low-carb lunch idea that’s fresh, light, and bursting with flavor. Perfect for Fridays when you want something simple yet satisfying, they’re as visually appealing as they are delicious.

Ingredients:

• 1 lb cooked shrimp, chopped
• 2 large cucumbers, halved lengthwise and seeds removed
• 1 ripe avocado, mashed
• Juice of 1 lemon
• 1 tbsp fresh dill, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Mix mashed avocado, lemon juice, dill, olive oil, salt, and pepper in a bowl.
2. Add chopped shrimp to the mixture and stir until well combined.
3. Spoon the shrimp and avocado mixture into the hollowed cucumber halves.
4. Serve immediately or chill for 15 minutes for a cooler treat.

These cucumber boats are a refreshing and nutritious lunch option. The crisp cucumber pairs beautifully with the creamy avocado and succulent shrimp, making it a delightful choice for a healthy and quick meal.

Shrimp and Cauliflower Grits

This shrimp and cauliflower grits recipe is a paleo-friendly twist on a Southern classic. Creamy, buttery cauliflower “grits” topped with perfectly seasoned shrimp deliver all the comfort of the original dish without the carbs. A fantastic lunch option to indulge in while staying healthy!

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 head cauliflower, riced
• 1/2 cup coconut cream
• 2 tbsp ghee or grass-fed butter
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper (optional)
• 2 tbsp olive oil
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

1. Steam cauliflower rice until tender. Blend with coconut cream and ghee until smooth and creamy. Season with salt and pepper.
2. Heat olive oil in a skillet over medium-high heat. Add shrimp, paprika, garlic powder, cayenne, salt, and pepper. Cook until shrimp are pink and slightly crisp, about 2-3 minutes per side.
3. Spoon cauliflower grits into bowls and top with shrimp.
4. Garnish with chopped green onions and serve hot.

This dish brings hearty Southern flavors to your plate in a guilt-free way. The creamy cauliflower grits provide a comforting base, while the spicy shrimp adds a burst of flavor. Perfect for a satisfying and nourishing paleo and keto lunch.

Cajun Shrimp Stuffed Avocados

These Cajun shrimp stuffed avocados are a spicy, flavorful lunch option that’s paleo, keto, and packed with healthy fats. The creamy avocado pairs perfectly with the bold and zesty Cajun-seasoned shrimp, creating a satisfying meal that’s easy to prepare.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 ripe avocados, halved and pitted
• 1 tbsp avocado oil
• 1 tsp Cajun seasoning
• 1/4 cup red bell pepper, diced
• 1/4 cup red onion, diced
• Juice of 1 lime
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat avocado oil in a skillet over medium heat. Toss the shrimp with Cajun seasoning, salt, and pepper.
2. Cook shrimp for 2-3 minutes per side until fully cooked. Remove from heat.
3. In a bowl, mix cooked shrimp, bell pepper, onion, and lime juice.
4. Scoop a small amount of flesh from the avocado halves to create more room. Fill the avocados with the shrimp mixture.
5. Garnish with fresh parsley and serve immediately.

This dish is a wonderful combination of creamy and spicy, making it a delightful lunch option for Fridays. Quick to assemble and packed with nutrients, these Cajun shrimp stuffed avocados are a fun, delicious way to stay on track with your paleo and keto lifestyle.

Shrimp and Broccoli Stir-Fry

This shrimp and broccoli stir-fry is a healthy, paleo-friendly take on a classic takeout favorite. Packed with protein, vibrant vegetables, and a savory sauce, it’s a quick and easy meal that’s perfect for a busy Friday lunch.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 cups broccoli florets
• 2 tbsp avocado oil
• 2 garlic cloves, minced
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 1/2 tsp ground ginger
• 1/2 tsp red pepper flakes (optional)
• Sesame seeds for garnish

Instructions:

1. Heat 1 tbsp avocado oil in a large skillet or wok over medium-high heat. Add shrimp and cook until pink, about 2-3 minutes. Remove and set aside.
2. Add the remaining oil to the skillet and stir-fry broccoli until tender-crisp, about 4-5 minutes.
3. Return shrimp to the skillet and add garlic, coconut aminos, sesame oil, ginger, and red pepper flakes. Toss to coat and cook for 2 more minutes.
4. Serve hot, garnished with sesame seeds.

This shrimp and broccoli stir-fry is a flavorful, low-carb meal that’s ready in minutes. The savory sauce complements the tender shrimp and crisp broccoli, making it a satisfying and nutrient-dense lunch option for your paleo or keto diet.

Shrimp Taco Bowls with Avocado Lime Dressing

These shrimp taco bowls are a vibrant, deconstructed version of your favorite tacos, without the carbs. Packed with shrimp, fresh veggies, and a creamy avocado lime dressing, they’re a paleo and keto-friendly lunch that’s both hearty and refreshing.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 2 cups shredded lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cup red cabbage, shredded
• 1 avocado
• Juice of 1 lime
• 1/4 cup fresh cilantro
• 2 tbsp olive oil (for dressing)
• 1 garlic clove, minced

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Season shrimp with chili powder, cumin, salt, and pepper, and cook until pink, about 2-3 minutes per side. Remove and set aside.
2. Prepare the dressing by blending avocado, lime juice, cilantro, olive oil, and garlic until smooth. Add water if needed for desired consistency.
3. Assemble the bowls with a base of shredded lettuce, cherry tomatoes, and red cabbage. Top with shrimp.
4. Drizzle with avocado lime dressing and serve immediately.

These shrimp taco bowls are a deliciously satisfying way to enjoy taco flavors without the tortillas. The zesty avocado lime dressing ties everything together, making this dish a flavorful, nutrient-packed option for your Friday paleo and keto lunch.

Shrimp and Spinach Egg Muffins

These shrimp and spinach egg muffins are a protein-packed, portable paleo and keto-friendly lunch option. They’re easy to make in advance, perfect for busy Fridays, and full of nutritious ingredients. Each bite is bursting with tender shrimp, fresh spinach, and perfectly seasoned eggs.

Ingredients:

• 1 lb shrimp, chopped
• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/4 cup coconut milk
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• Coconut oil or cooking spray

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a muffin tin with coconut oil or cooking spray.
2. In a bowl, whisk together eggs, coconut milk, garlic powder, onion powder, salt, and pepper.
3. Divide the chopped spinach and shrimp evenly among the muffin cups.
4. Pour the egg mixture over the shrimp and spinach, filling each cup about 3/4 full.
5. Bake for 20-25 minutes, or until the egg muffins are set and slightly golden.
6. Let cool for a few minutes before serving or storing in the fridge for later.

These shrimp and spinach egg muffins are a convenient, tasty, and healthy lunch option. They’re ideal for meal prep and stay fresh for days, making them a go-to choice for Fridays when you want something quick and nutritious.

Mediterranean Shrimp Salad

This Mediterranean shrimp salad is a vibrant, paleo and keto-friendly meal packed with fresh flavors and wholesome ingredients. With tender shrimp, crisp vegetables, and a tangy olive oil dressing, this salad is a light yet filling choice for your Friday lunch.

Ingredients:

• 1 lb shrimp, cooked and peeled
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup kalamata olives, sliced
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine shrimp, cherry tomatoes, cucumber, red onion, olives, and parsley.
2. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate for an hour to let the flavors meld together.

This Mediterranean shrimp salad is a refreshing, nutrient-dense dish that’s perfect for a light lunch. The combination of juicy shrimp, crisp vegetables, and zesty dressing delivers a burst of flavor in every bite. It’s a simple yet satisfying meal that aligns perfectly with paleo and keto diets.

Shrimp Zoodle Pad Thai

This shrimp zoodle Pad Thai is a paleo and keto-friendly spin on the classic Thai dish. With spiralized zucchini in place of noodles, this recipe delivers all the bold, tangy flavors you love while keeping it low-carb and nutritious.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 medium zucchinis, spiralized
• 2 tbsp avocado oil
• 2 garlic cloves, minced
• 2 eggs, beaten
• 3 tbsp almond butter
• 2 tbsp coconut aminos
• 1 tbsp fish sauce
• Juice of 1 lime
• 1/4 tsp red pepper flakes
• 1/4 cup chopped peanuts (optional, for garnish)
• Fresh cilantro for garnish

Instructions:

1. Heat 1 tbsp avocado oil in a large skillet over medium heat. Add shrimp and cook until pink, about 2-3 minutes per side. Remove and set aside.
2. Add the remaining oil to the skillet, then sauté garlic for 1 minute. Push it to the side and scramble the eggs in the skillet.
3. Add spiralized zucchini and toss for 2-3 minutes until slightly tender.
4. In a small bowl, whisk together almond butter, coconut aminos, fish sauce, lime juice, and red pepper flakes. Pour over the zucchini noodles.
5. Toss in the cooked shrimp and mix until everything is well coated.
6. Serve hot, garnished with chopped peanuts and cilantro.

This shrimp zoodle Pad Thai is a guilt-free way to enjoy a beloved classic without sacrificing flavor. The zucchini noodles soak up the tangy, nutty sauce, while the shrimp adds a satisfying protein boost. It’s a vibrant, low-carb dish that will make your Friday lunch extra special.

Note: More recipes are coming soon!