35+ Irresistible Holiday Paleo Shrimp Recipes for Your Festive Table

The holiday season is a time for gathering with loved ones, enjoying good food, and celebrating life’s blessings.

As the festive spirit fills the air, choosing dishes that are both delicious and suitable for various dietary preferences can be a challenge.

For those following a paleo diet, finding dishes that are healthy, flavorful, and suitable for holiday celebrations can be even trickier.

Enter shrimp—an ingredient that’s versatile, quick to cook, and perfect for a holiday spread.

Whether you’re looking for appetizers, main courses, or side dishes, shrimp can elevate any meal with its light, delicate flavor and satisfying texture.

To help make your holiday menu planning simpler, we’ve rounded up over 35 paleo shrimp recipes that will be sure to impress your guests and keep everyone coming back for seconds.

From hearty shrimp curries and vibrant salads to appetizers and simple stir-fries, these recipes offer a range of flavors and styles that will fit perfectly into your holiday celebrations.

Whether you’re aiming for something sophisticated or cozy, this collection of paleo shrimp recipes will ensure your holiday meal is memorable.

35+ Irresistible Holiday Paleo Shrimp Recipes for Your Festive Table

With these 35+ holiday paleo shrimp recipes, you have an array of options that will make your holiday cooking not only easy but also delicious and nutritious.

The combination of seafood’s lightness and the bold flavors of seasonal spices and ingredients will give your holiday table an elegant touch while remaining friendly to paleo dietary needs.

From appetizers that can be served as party starters to hearty mains that serve as the centerpiece of a special dinner, these recipes will add variety and taste to your holiday festivities.

Enjoy experimenting with these dishes, making your holiday meals a celebration of flavor, health, and happiness.

Holiday Garlic Butter Shrimp with Lemon and Fresh Herbs

This dish combines the rich, buttery flavor of shrimp with the bright, tangy essence of lemon and a touch of fresh herbs. Perfect for a holiday appetizer or a light main course, it’s quick to prepare yet full of festive elegance.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp ghee or olive oil
• 4 cloves garlic, minced
• 1 lemon (zest and juice)
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Heat the ghee or olive oil in a large skillet over medium-high heat.
2. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the shrimp to the skillet in a single layer and cook for 2-3 minutes per side, or until the shrimp are pink and opaque.
4. Squeeze in the lemon juice, add the lemon zest, and toss the shrimp with the fresh parsley and thyme.
5. Season with salt and black pepper to taste.
6. Serve with lemon wedges on the side.

The combination of the warm, rich ghee and the refreshing brightness of lemon makes this dish a celebration of flavors. It’s a simple yet luxurious option for holiday gatherings, offering a light alternative that pairs well with a crisp salad or some steamed vegetables.

Paleo Shrimp and Avocado Salad with Citrus Dressing

This vibrant salad is a perfect balance of textures and flavors, combining the sweetness of shrimp with the creamy, cool notes of avocado. The citrus dressing elevates the dish with a bright, tangy finish that feels perfect for festive meals.

Ingredients:

• 1 lb cooked shrimp, chilled
• 2 ripe avocados, diced
• 2 cups mixed greens (spinach, arugula, kale)
• 1 red bell pepper, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped

Citrus Dressing:

• 3 tbsp fresh orange juice
• 2 tbsp lime juice
• 1 tbsp extra-virgin olive oil
• 1 tsp honey (optional for added sweetness)
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the mixed greens, red bell pepper, red onion, and cilantro.
2. Add the diced avocados and chilled shrimp to the bowl.
3. In a small bowl, whisk together the orange juice, lime juice, olive oil, and honey. Season with salt and pepper.
4. Pour the dressing over the salad and gently toss until everything is evenly coated.
5. Serve immediately for a refreshing, colorful holiday dish.

This salad makes an impressive centerpiece for a holiday table, showcasing vibrant colors and a light yet satisfying flavor profile. The citrus dressing ties together the freshness of the shrimp and avocado, making every bite burst with a seasonal zest.

Paleo Coconut Curry Shrimp

This dish brings an exotic twist to the holiday table with a creamy, aromatic coconut curry sauce that pairs perfectly with tender shrimp. The spices and coconut milk provide a warm, comforting flavor, ideal for winter festivities.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp red curry paste (check for paleo-friendly ingredients)
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp coconut oil
• 1 tsp turmeric powder
• 1/2 tsp paprika
• Salt to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Heat the coconut oil in a skillet over medium heat. Add the ginger and garlic and sauté for 1-2 minutes until fragrant.
2. Stir in the red curry paste and cook for another minute.
3. Pour in the coconut milk, turmeric, and paprika. Simmer for 5-7 minutes, allowing the flavors to meld.
4. Add the shrimp and cook for 3-4 minutes until they turn pink and are cooked through.
5. Season with salt to taste and garnish with fresh cilantro.
6. Serve with lime wedges on the side for a touch of acidity.

This dish exudes festive warmth with its exotic flavors and creamy texture. It’s perfect for those looking to bring something distinctive to their holiday meal, offering a taste that transports your palate to a tropical paradise. The coconut and spices blend seamlessly with the shrimp, providing a rich and satisfying dish.

Paleo Shrimp Scampi with Zucchini Noodles

A lighter take on the classic shrimp scampi, this dish pairs garlicky, succulent shrimp with zucchini noodles for a refreshing, gluten-free option. Perfect for a festive dinner, it’s quick, easy, and packed with holiday flavor.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 large zucchinis, spiralized into noodles
• 4 cloves garlic, minced
• 3 tbsp ghee or olive oil
• 1/4 cup dry white wine (optional, or use chicken broth)
• 1/2 lemon, juiced
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Heat 1 tablespoon of ghee or olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 1 minute until fragrant.
2. Add the shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
3. Pour the white wine (or chicken broth) into the skillet and deglaze the pan, scraping up any bits left from cooking the shrimp.
4. Add the remaining ghee or olive oil, then stir in the lemon juice and parsley.
5. Add the spiralized zucchini noodles to the skillet and toss for 2-3 minutes until they are just tender.
6. Return the shrimp to the skillet, toss everything together, and season with salt and black pepper to taste.
7. Serve immediately with lemon wedges.

This shrimp scampi with zucchini noodles is a perfect holiday dish that combines the classic flavors of a beloved favorite while offering a light, health-conscious twist. It’s a quick and elegant way to celebrate the season, ideal for those looking for a flavorful and satisfying yet nutritious meal.

Paleo Shrimp and Cauliflower Rice Stuffed Bell Peppers

These stuffed bell peppers are bursting with flavor and packed with protein. The shrimp and cauliflower rice filling, infused with savory seasonings, make them a delightful holiday meal that’s both visually striking and delicious.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb shrimp, peeled, deveined, and chopped into bite-sized pieces
• 2 cups cauliflower rice (fresh or frozen)
• 1 tbsp coconut oil
• 1/2 cup diced tomatoes (fresh or canned)
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional, for heat)
• Salt and black pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the bell peppers in a baking dish and set aside.
2. Heat coconut oil in a large skillet over medium-high heat. Add the diced tomatoes and sauté for 2-3 minutes.
3. Add the chopped shrimp to the skillet and cook until they turn pink, about 3-4 minutes. Stir in the cauliflower rice, paprika, cumin, and cayenne pepper. Season with salt and black pepper to taste.
4. Fill each bell pepper with the shrimp and cauliflower rice mixture.
5. Bake in the preheated oven for 20-25 minutes, or until the peppers are tender and the filling is heated through.
6. Garnish with fresh cilantro before serving.

These stuffed bell peppers are a festive and satisfying dish that can double as a main course or an elegant side for a holiday feast. The combination of shrimp and cauliflower rice creates a hearty and satisfying filling, while the natural sweetness of the bell peppers brings out the best in each bite.

Paleo Shrimp Tacos with Cabbage Slaw

Bringing a modern twist to your holiday spread, these paleo shrimp tacos are topped with a vibrant cabbage slaw for a dish that’s as colorful as it is tasty. The light, zesty flavors make them an ideal option for those who want a fun, casual holiday meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• 1 cup shredded purple cabbage
• 1/2 cup shredded green cabbage
• 1/4 cup chopped fresh cilantro
• 1/4 cup paleo mayo (or blend your own with avocado and lemon juice)
• 1 tbsp lime juice
• Paleo-friendly tortillas or lettuce wraps, for serving

Instructions:

1. In a bowl, combine the chili powder, paprika, garlic powder, salt, and black pepper. Toss the shrimp in the mixture until well-coated.
2. Heat the olive oil in a skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side, until pink and opaque. Remove from heat and set aside.
3. In a separate bowl, mix the purple and green cabbage, cilantro, paleo mayo, and lime juice. Season with salt and pepper to taste.
4. Warm the paleo-friendly tortillas or lettuce wraps. Fill each with a portion of shrimp and top with the cabbage slaw.
5. Serve immediately, garnished with extra cilantro and lime wedges if desired.

These shrimp tacos are a vibrant, festive dish that brings bold flavors and a fun texture contrast. The combination of the tender shrimp and the crisp, tangy slaw adds a burst of freshness that pairs well with holiday gatherings. Ideal for a casual celebration or as a unique appetizer for a more extensive holiday menu.

Paleo Lemon Herb Shrimp Skewers

Perfect for a holiday cookout or a special dinner, these lemon herb shrimp skewers are flavorful, easy to prepare, and visually impressive. Grilled to tender perfection and enhanced with a burst of citrus and fresh herbs, they make a delightful holiday dish.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1/2 tsp paprika
• Salt and freshly ground black pepper, to taste
• Lemon wedges, for serving

Instructions:

1. In a bowl, mix the olive oil, minced garlic, lemon zest and juice, dill, parsley, paprika, salt, and black pepper to create the marinade.
2. Add the shrimp to the marinade and toss until evenly coated. Let the shrimp marinate for at least 15-30 minutes in the refrigerator.
3. Preheat the grill to medium-high heat. Thread the marinated shrimp onto skewers.
4. Grill the shrimp for 2-3 minutes per side or until pink and opaque.
5. Serve immediately with lemon wedges for squeezing.

These shrimp skewers bring a bright, fresh flavor to your holiday table and make an elegant, protein-rich dish. The combination of lemon, herbs, and a touch of garlic enhances the natural sweetness of the shrimp, creating a dish that’s both simple and luxurious.

Paleo Shrimp and Sweet Potato Hash

A hearty and colorful dish that celebrates the best of holiday flavors, this shrimp and sweet potato hash is a perfect balance of sweet, savory, and spicy. It’s great as a main course or as a side dish for a more substantial holiday spread.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 2 tbsp coconut oil
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional for heat)
• Salt and black pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they start to soften.
2. Add the red bell pepper and red onion to the skillet and cook for another 3-4 minutes until the vegetables are tender.
3. Push the sweet potato mixture to the side of the skillet and add the remaining tablespoon of coconut oil. Add the shrimp and sprinkle with paprika, cayenne, salt, and black pepper.
4. Cook the shrimp for 2-3 minutes per side, until they are pink and opaque.
5. Toss the shrimp with the sweet potato mixture until everything is evenly combined.
6. Serve immediately, garnished with fresh cilantro.

This sweet potato hash with shrimp is a heartwarming holiday dish that offers a satisfying blend of textures and flavors. The natural sweetness of the sweet potatoes contrasts beautifully with the savory shrimp and the hint of spice from the cayenne. It’s perfect for anyone looking for a nutrient-dense, flavorful dish to complement their holiday table.

Paleo Shrimp and Avocado Cucumber Boats

These shrimp and avocado cucumber boats are a refreshing, no-cook holiday appetizer that’s light and filled with flavor. The crisp cucumber serves as the perfect vessel for the creamy avocado and seasoned shrimp, making them an ideal choice for a holiday gathering.

Ingredients:

• 1 lb cooked shrimp, chopped into bite-sized pieces
• 2 large cucumbers, halved lengthwise and scooped out to create boats
• 2 ripe avocados, mashed
• 1/4 cup fresh cilantro, chopped
• 1/2 lime, juiced
• 1/4 cup diced red onion
• 1/2 tsp garlic powder
• Salt and black pepper, to taste

Instructions:

1. In a bowl, combine the chopped shrimp, mashed avocado, cilantro, lime juice, red onion, garlic powder, salt, and black pepper. Mix until well combined.
2. Spoon the shrimp and avocado mixture into the cucumber halves, spreading evenly.
3. Arrange the cucumber boats on a serving platter and garnish with additional cilantro, if desired.
4. Serve chilled for a refreshing, light holiday appetizer.

These cucumber boats are a beautiful and healthy way to start any holiday meal. The crunch of the cucumber pairs perfectly with the creamy avocado and the seasoned shrimp, creating a delightful bite-sized dish. Ideal for serving as an appetizer at holiday parties, these boats are sure to impress with their vibrant presentation and balanced flavors.

Paleo Garlic Butter Shrimp with Asparagus

This dish is a perfect blend of savory and light flavors, combining shrimp with crisp-tender asparagus in a rich garlic butter sauce. Simple yet elegant, it’s ideal for holiday dinners where you want to impress without spending hours in the kitchen.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp ghee or unsalted butter
• 4 cloves garlic, minced
• 1/2 lemon, juiced
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Instructions:

1. Heat 1 tablespoon of ghee or butter in a large skillet over medium-high heat. Add the garlic and sauté for 1 minute, until fragrant.
2. Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp and set aside.
3. Add the remaining ghee or butter and the asparagus to the skillet. Cook for 3-4 minutes until the asparagus is tender-crisp.
4. Return the shrimp to the skillet and add the lemon juice, smoked paprika, salt, and black pepper. Toss everything together until well-coated.
5. Serve with a sprinkle of fresh parsley and lemon wedges on the side.

The combination of shrimp and asparagus with the buttery, garlicky sauce is both simple and full of holiday appeal. This dish is easy to prepare yet feels decadent, making it perfect for a cozy holiday meal.

Paleo Shrimp and Pesto Zucchini Pasta

For a festive and fresh holiday main, try this shrimp and pesto zucchini pasta. The rich, herbaceous pesto pairs perfectly with the tender shrimp and the crunchy, spiralized zucchini for a light yet satisfying dish that’s gluten-free and paleo-friendly.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups zucchini noodles (spiralized zucchini)
• 1/3 cup homemade or store-bought paleo pesto
• 2 tbsp olive oil
• 1/4 cup cherry tomatoes, halved
• 1/4 cup pine nuts, toasted (optional)
• Salt and black pepper, to taste
• Fresh basil, 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 from the skillet and set aside.
2. Add the remaining olive oil to the skillet and sauté the cherry tomatoes for 1-2 minutes, until they start to soften.
3. Add the zucchini noodles to the skillet and cook for 2-3 minutes, just until they begin to soften.
4. Return the shrimp to the skillet and add the paleo pesto. Toss everything together until the shrimp and noodles are well-coated.
5. Transfer to serving plates and sprinkle with toasted pine nuts and fresh basil before serving.

This shrimp and pesto zucchini pasta offers a burst of flavors and textures, making it an eye-catching and satisfying dish for your holiday table. It’s a healthy alternative to traditional pasta dishes, featuring nutrient-dense ingredients that make it both flavorful and light.

Paleo Shrimp and Broccoli Stir-Fry

This shrimp and broccoli stir-fry is a quick, delicious dish that’s ideal for holiday meals when you want something nutritious and flavorful but not too heavy. Packed with garlic and ginger, this dish is comforting and aromatic.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 cups broccoli florets
• 2 tbsp coconut oil or avocado oil
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 2 tbsp coconut aminos (or paleo-friendly soy sauce alternative)
• 1 tbsp sesame oil
• 1/4 tsp crushed red pepper flakes (optional, for heat)
• Salt and black pepper, to taste
• Sesame seeds, for garnish
• Green onions, sliced, for garnish

Instructions:

1. Heat the coconut oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, sautéing for 1 minute until aromatic.
2. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
3. Add the broccoli florets to the skillet and stir-fry for 3-4 minutes, until they are bright green and tender-crisp.
4. Return the shrimp to the skillet. Add the coconut aminos, sesame oil, and red pepper flakes if using. Stir well and cook for an additional minute.
5. Season with salt and black pepper to taste and serve garnished with sesame seeds and green onions.

This shrimp and broccoli stir-fry is a holiday-friendly, one-pan dish that’s easy to prepare and full of flavor. The combination of shrimp with the bright, slightly bitter broccoli and the rich, aromatic sauce makes it a comforting addition to any holiday menu.

Paleo Shrimp and Cauliflower Fried Rice

A healthier, paleo twist on a holiday favorite, this shrimp and cauliflower fried rice is full of flavor and texture without the heaviness of traditional fried rice. It’s a perfect side dish or light main course for holiday celebrations.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups cauliflower rice
• 1 cup mixed vegetables (e.g., carrots, peas, and bell peppers)
• 3 tbsp coconut aminos
• 2 tbsp sesame oil or avocado oil
• 2 cloves garlic, minced
• 2 eggs, beaten
• 1/4 cup green onions, sliced
• Salt and black pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for 1 minute until fragrant.
2. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from the skillet and set aside.
3. In the same skillet, add the remaining oil and mixed vegetables. Stir-fry for 3-4 minutes until they are tender-crisp.
4. Push the vegetables to the side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs and cook until just set.
5. Add the cauliflower rice to the skillet and pour in the coconut aminos. Stir everything together, cooking for another 2-3 minutes until heated through.
6. Add the cooked shrimp back to the skillet and mix thoroughly. Season with salt and black pepper to taste.
7. Serve with sliced green onions and a sprinkle of fresh cilantro, if desired.

This shrimp and cauliflower fried rice is a flavorful, nutrient-packed alternative to traditional fried rice. With its combination of savory shrimp, vegetables, and the rich umami of coconut aminos, it’s a satisfying and light dish that’s perfect for holiday gatherings.

Paleo Coconut Shrimp Curry

This coconut shrimp curry is a tropical-inspired holiday dish that brings warmth and richness to the table. The creamy coconut milk and the aromatic blend of spices make this dish a festive and comforting choice for holiday meals.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp coconut oil
• 1 tbsp red curry paste (ensure paleo-friendly)
• 1 clove garlic, minced
• 1-inch piece of ginger, grated
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp coriander
• Salt and black pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add the garlic and ginger and sauté for 1 minute until aromatic.
2. Add the red curry paste and cook for another minute to release its flavors.
3. Pour in the coconut milk and stir in the turmeric, cumin, and coriander. Bring to a simmer and let cook for 5-7 minutes to allow the flavors to meld.
4. Add the shrimp to the skillet and cook for 3-4 minutes or until they turn pink and opaque.
5. Season with salt and black pepper to taste.
6. Serve the curry in bowls and garnish with fresh cilantro and lime wedges.

This coconut shrimp curry is rich and flavorful, with a depth of spices that make it perfect for a holiday feast. The creamy coconut milk brings a luxurious texture, while the shrimp adds a delicate sweetness that pairs perfectly with the bold flavors of the curry.

Paleo Shrimp and Avocado Salad

Light, refreshing, and packed with healthy fats, this shrimp and avocado salad is a great holiday starter or a light main course. The zesty lime dressing adds brightness, balancing the richness of the shrimp and avocado.

Ingredients:

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

Instructions:

1. Cook the shrimp in a skillet over medium-high heat with a little olive oil until they are pink and opaque, about 2-3 minutes per side. Remove from heat and let cool slightly.
2. In a large mixing bowl, combine the diced avocados, red onion, cherry tomatoes, and cilantro.
3. Add the cooked shrimp to the bowl and gently toss everything together.
4. Drizzle the lime juice and olive oil over the salad, then season with salt and black pepper to taste.
5. Serve immediately as a refreshing holiday appetizer or light main course.

This shrimp and avocado salad is vibrant, easy to prepare, and perfect for those who want a fresh and nutritious holiday dish. The combination of tender shrimp with creamy avocado, bright lime, and a touch of cilantro makes it a standout dish that will be a hit at any celebration.

Note: More recipes​ are coming soon!