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Looking for some fresh and exciting recipes to spice up your Saturday dinner plans?
If you’re a fan of shrimp and looking for dairy-free options, you’re in the right place!
Shrimp is a versatile ingredient that pairs beautifully with various flavors, and when combined with healthy, dairy-free alternatives, it transforms into a range of mouthwatering dishes.
Whether you’re cooking for one or hosting a gathering, these 25+ Saturday dairy-free shrimp recipes will help you create a satisfying and wholesome meal that everyone will love.
From light salads to comforting curries and smoky grilled skewers, there’s something for every palate.
Whether you’re already a shrimp lover or are looking for new ways to incorporate it into your meals, this list will inspire you with creative and flavorful ideas that you can easily whip up on a Saturday evening.
So, say goodbye to dairy and hello to vibrant, flavorful shrimp dishes that are both healthy and delicious. Let’s dive in!
25+ Quick and Easy Saturday Dairy-Free Shrimp Recipes to Bake
These 25+ Saturday dairy-free shrimp recipes are perfect for a variety of tastes, whether you’re in the mood for something light, spicy, or hearty.
With so many ways to prepare shrimp, you can enjoy a different dish every weekend without ever feeling bored.
Dairy-free cooking doesn’t mean sacrificing flavor—on the contrary, these recipes prove that fresh ingredients and bold seasonings can take your shrimp dishes to new heights.
So, next time you’re looking for a satisfying Saturday dinner, give one of these shrimp recipes a try—you’re sure to enjoy a delicious, guilt-free meal!
Spicy Coconut Shrimp Curry
This Spicy Coconut Shrimp Curry is a bold and flavorful dish that combines tender shrimp with the rich creaminess of coconut milk. It’s an easy one-pot meal perfect for a cozy Saturday evening dinner. With a delightful balance of heat from chili peppers and a touch of sweetness from coconut milk, this dish is sure to become a family favorite. The best part? It’s completely dairy-free and can be served over rice, noodles, or with crusty bread to soak up the luscious sauce.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 medium tomatoes, diced
- 1 tbsp curry powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper (optional for extra heat)
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup vegetable broth
- 2 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions:
- Heat coconut oil in a large skillet over medium heat. Add onions and sauté until translucent, about 3–4 minutes.
- Add garlic and ginger, cooking for another 1–2 minutes until fragrant.
- Stir in tomatoes, curry powder, paprika, and cayenne pepper. Cook until the tomatoes break down and the mixture thickens, about 5 minutes.
- Pour in the coconut milk and vegetable broth. Bring to a gentle simmer, stirring occasionally.
- Add the shrimp to the skillet, cooking for 3–5 minutes, or until they turn pink and are cooked through.
- Stir in lime juice and adjust seasoning with salt and pepper. Garnish with cilantro before serving.
This Spicy Coconut Shrimp Curry is a true delight for those who love robust and warming flavors. It’s not only dairy-free but also a versatile dish that can cater to different palates. Serve it as a centerpiece for your Saturday dinner, and enjoy a meal that feels indulgent without any of the heaviness.
Lemon Garlic Shrimp with Zucchini Noodles
For a lighter yet satisfying Saturday dinner, Lemon Garlic Shrimp with Zucchini Noodles is the perfect choice. This dish combines the zesty brightness of lemon with the savory richness of garlic and olive oil. The zucchini noodles make it a low-carb and gluten-free option, ensuring a healthy, dairy-free meal packed with flavor and nutrients.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 3 medium zucchinis, spiralized into noodles
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1/4 cup fresh lemon juice
- 1 tsp lemon zest
- 1/4 tsp crushed red pepper flakes
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.
- Add the remaining olive oil to the skillet, along with garlic and red pepper flakes. Sauté for 1–2 minutes until fragrant.
- Stir in lemon juice and zest, then add the zucchini noodles. Toss to combine and cook for 2–3 minutes until the noodles are slightly tender.
- Return the shrimp to the skillet, mix with the noodles, and cook for 1 minute to warm through.
- Serve immediately, garnished with fresh parsley.
Lemon Garlic Shrimp with Zucchini Noodles is an elegant yet simple meal that highlights fresh, wholesome ingredients. Perfect for a laid-back Saturday, this dairy-free recipe ensures you’ll enjoy a vibrant, healthy dinner that feels both light and indulgent.
Creamy Avocado Shrimp Pasta
This Creamy Avocado Shrimp Pasta offers the indulgence of a creamy pasta dish without the dairy! Avocado serves as the base for a silky sauce, while garlic and basil add layers of flavor. Paired with perfectly sautéed shrimp, this dish is ideal for a comforting Saturday meal that’s quick, satisfying, and nutritious.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 8 oz gluten-free pasta of choice (or regular pasta if preferred)
- 2 ripe avocados, peeled and pitted
- 2 garlic cloves, minced
- 1/4 cup fresh basil leaves
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 1/4 cup cherry tomatoes, halved (optional, for garnish)
Instructions:
- Cook pasta according to package instructions. Reserve 1/4 cup of pasta water before draining.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and cooked through. Set aside.
- In a blender or food processor, combine avocados, garlic, basil, olive oil, lemon juice, and a pinch of salt. Blend until smooth, adding reserved pasta water as needed to achieve a creamy consistency.
- Toss the cooked pasta with the avocado sauce until well coated. Add the cooked shrimp and mix gently.
- Serve immediately, garnished with cherry tomatoes and a sprinkle of red pepper flakes if desired.
This Creamy Avocado Shrimp Pasta is a delicious way to enjoy a rich and satisfying pasta dish without any dairy. The creamy avocado sauce complements the shrimp beautifully, creating a meal that feels both decadent and healthy. Perfect for a Saturday dinner, this recipe is a surefire crowd-pleaser.
Shrimp Tacos with Mango Salsa
These Shrimp Tacos with Mango Salsa are the perfect combination of fresh, sweet, and savory flavors, making them a great choice for a fun Saturday dinner. The juicy shrimp are seasoned and grilled to perfection, then paired with a vibrant mango salsa that adds a refreshing touch. These tacos are gluten-free, dairy-free, and packed with healthy ingredients, making them a light yet satisfying option for taco night.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 8 small corn tortillas
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 1 cup mango, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 jalapeño, seeds removed and finely chopped
- 1 lime, juiced
- 1 avocado, sliced (optional for topping)
Instructions:
- Preheat a grill or grill pan over medium-high heat. Toss shrimp with olive oil, chili powder, cumin, salt, and pepper.
- Grill shrimp for 2–3 minutes per side until they turn pink and are cooked through. Remove from the grill and set aside.
- To make the salsa, combine mango, red onion, cilantro, jalapeño, and lime juice in a bowl. Toss to combine and season with salt to taste.
- Warm the tortillas on the grill or in a skillet for 30 seconds per side.
- To assemble, place a few shrimp on each tortilla, top with mango salsa, and garnish with avocado slices if desired. Serve immediately.
These Shrimp Tacos with Mango Salsa offer a fresh and light take on taco night, with the sweetness of the mango salsa balancing perfectly with the savory shrimp. The combination of vibrant flavors and textures makes this dish a hit for any Saturday gathering, and it’s a wonderful choice for anyone looking for a dairy-free, gluten-free option that’s full of color and flavor.
Garlic Butter Shrimp and Asparagus Skillet
For a simple yet indulgent dairy-free meal, this Garlic Butter Shrimp and Asparagus Skillet is a fantastic option. The shrimp are cooked in a flavorful garlic and lemon-infused olive oil, while the asparagus adds a nice crunch and freshness. It’s an easy one-pan recipe, making cleanup a breeze, and the combination of garlic, lemon, and fresh herbs will have you savoring each bite.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 lemon, juiced and zested
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add shrimp, season with salt, pepper, and thyme, and cook for 2–3 minutes per side until pink and cooked through. Remove shrimp from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Add asparagus and sauté for 4–5 minutes until tender and slightly crispy.
- Add garlic to the pan and sauté for an additional 1–2 minutes until fragrant.
- Return the shrimp to the skillet, along with the lemon juice and zest. Toss everything together to coat in the garlic and lemon sauce.
- Garnish with fresh parsley and serve immediately.
This Garlic Butter Shrimp and Asparagus Skillet is a wonderfully simple and delicious dish that’s perfect for a Saturday night. The richness of the garlic and olive oil pairs beautifully with the lightness of shrimp and asparagus, making for a meal that feels indulgent but isn’t heavy. Plus, it’s a one-pan dish, making it easy to prepare and clean up after.
Shrimp and Broccoli Stir-Fry
For a quick and healthy Saturday dinner, Shrimp and Broccoli Stir-Fry is a fantastic choice. This dish is packed with lean protein, fiber-rich broccoli, and a savory stir-fry sauce that’s made with tamari and sesame oil, ensuring it’s completely dairy-free and gluten-free. It’s a light yet filling meal, full of flavor and textures, and can be served over rice or noodles for a more hearty dish.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 2 cups broccoli florets
- 2 tbsp sesame oil
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 3 tbsp tamari or soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame seeds (optional for garnish)
- 2 green onions, chopped (optional for garnish)
Instructions:
- In a large skillet or wok, heat sesame oil over medium-high heat. Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink and cooked through. Remove from the skillet and set aside.
- In the same skillet, add garlic and ginger, cooking for 1–2 minutes until fragrant.
- Add the broccoli to the skillet and stir-fry for 4–5 minutes until tender-crisp.
- In a small bowl, whisk together tamari, rice vinegar, and honey. Pour the sauce over the broccoli and stir to coat.
- Return the shrimp to the skillet and toss everything together. Cook for another 1–2 minutes until heated through.
- Garnish with sesame seeds and green onions before serving.
Shrimp and Broccoli Stir-Fry is a healthy, vibrant, and satisfying dish that’s perfect for a quick Saturday night meal. It’s packed with nutrients from the shrimp and broccoli, and the savory, slightly sweet sauce ties everything together beautifully. This recipe is a great way to enjoy a flavorful, dairy-free stir-fry that’s both nutritious and delicious.
Shrimp and Avocado Salad with Lemon Vinaigrette
For a fresh and light Saturday meal, this Shrimp and Avocado Salad with Lemon Vinaigrette offers the perfect balance of flavors. The succulent shrimp are paired with creamy avocado, mixed greens, and a tangy lemon vinaigrette dressing. This dairy-free dish is nutrient-packed, full of healthy fats, and incredibly satisfying, making it an ideal option for a quick, no-cook dinner.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 4 cups mixed greens (spinach, arugula, and lettuce)
- 1 avocado, diced
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- Salt and pepper to taste
Instructions:
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add shrimp and season with salt and pepper. Cook for 2–3 minutes per side, until the shrimp are pink and cooked through. Remove from heat and set aside.
- In a small bowl, whisk together lemon juice, Dijon mustard, honey, olive oil, salt, and pepper to make the vinaigrette.
- In a large bowl, combine mixed greens, avocado, cucumber, and red onion.
- Add the shrimp to the salad, drizzle with the lemon vinaigrette, and toss gently to combine.
- Serve immediately, garnished with extra avocado or a sprinkle of sesame seeds if desired.
This Shrimp and Avocado Salad is a perfect Saturday meal for anyone seeking something light yet filling. The lemon vinaigrette adds a burst of freshness, complementing the rich flavor of the shrimp and creamy avocado. It’s an effortlessly healthy, dairy-free salad that’s quick to prepare and perfect for a warm, satisfying dinner.
Shrimp and Cauliflower Fried Rice
This Shrimp and Cauliflower Fried Rice is a healthy, low-carb, and dairy-free alternative to traditional fried rice, with all the same delicious flavors. Cauliflower rice serves as a light base, while shrimp, vegetables, and savory soy sauce combine to create a meal that’s both nutritious and satisfying. This recipe is quick, easy, and perfect for a busy Saturday dinner.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 4 cups cauliflower rice (fresh or frozen)
- 2 tbsp sesame oil
- 1 cup mixed vegetables (carrots, peas, and corn)
- 2 garlic cloves, minced
- 2 eggs, lightly beaten (optional, for added protein)
- 2 tbsp tamari or soy sauce
- 1 tbsp rice vinegar
- 2 green onions, chopped
- Salt and pepper to taste
Instructions:
- Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2–3 minutes per side until pink and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of sesame oil. Add garlic and mixed vegetables, sautéing for 3–4 minutes until tender.
- Push the vegetables to one side of the skillet. If using eggs, pour the beaten eggs into the empty side of the pan, scrambling until cooked through.
- Add the cauliflower rice to the skillet and stir to combine with the vegetables and eggs. Cook for 4–5 minutes, stirring occasionally, until the cauliflower rice is tender.
- Stir in tamari or soy sauce and rice vinegar. Return the shrimp to the skillet, tossing everything together to combine.
- Garnish with chopped green onions and serve immediately.
Shrimp and Cauliflower Fried Rice is an ideal Saturday dinner when you want something comforting yet light. The cauliflower rice is a great substitute for traditional rice, and it soaks up all the delicious flavors of the shrimp and savory sauce. This dish is a quick, dairy-free, and low-carb meal that will leave you feeling full and satisfied without the heaviness.
Shrimp and Sweet Potato Coconut Stew
This Shrimp and Sweet Potato Coconut Stew is a warming and flavorful dish, perfect for a cozy Saturday evening. The sweet potatoes add natural sweetness and texture, while the shrimp bring a tender protein element to the dish. The coconut milk creates a creamy broth that ties all the ingredients together, making for a comforting, dairy-free stew that’s as hearty as it is delicious.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 2 medium sweet potatoes, peeled and diced
- 1 can (13.5 oz) coconut milk
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 tsp turmeric
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions:
- In a large pot, heat olive oil over medium heat. Add onions and sauté for 3–4 minutes until softened. Add garlic and ginger, cooking for another minute until fragrant.
- Stir in turmeric and smoked paprika, cooking for 1 more minute.
- Add the diced sweet potatoes, coconut milk, and vegetable broth. Bring to a simmer and cook for 15–20 minutes, or until the sweet potatoes are tender.
- Add the shrimp to the pot and cook for 3–5 minutes until they turn pink and are cooked through.
- Season with salt and pepper to taste. Garnish with chopped cilantro before serving.
This Shrimp and Sweet Potato Coconut Stew is the perfect dish for a Saturday night when you want something hearty but not too heavy. The combination of sweet potatoes, shrimp, and creamy coconut milk creates a rich and flavorful broth that will keep you coming back for more. It’s a nourishing, dairy-free stew that offers a comforting balance of sweetness and spice.
Shrimp and Coconut Rice Bowl
This Shrimp and Coconut Rice Bowl is a delicious and satisfying meal that brings together tender shrimp, fragrant coconut rice, and fresh vegetables in one bowl. The shrimp are seasoned with aromatic spices and paired with creamy coconut rice, offering a balance of flavors and textures. Perfect for a Saturday dinner, this dish is both comforting and light, and it’s completely dairy-free.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1 cup jasmine rice
- 1 can (13.5 oz) coconut milk
- 1/2 cup water
- 1 tbsp olive oil
- 1 tbsp curry powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 1 cucumber, thinly sliced
- 1/2 red bell pepper, thinly sliced
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Instructions:
- To make the coconut rice, rinse the rice under cold water. In a medium pot, combine the rice, coconut milk, and water. Bring to a boil, then reduce heat to low and cover. Simmer for 15–20 minutes until the rice is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
- In a skillet, heat olive oil over medium-high heat. Add shrimp, season with curry powder, paprika, salt, and pepper. Cook for 2–3 minutes per side, until the shrimp turn pink and are cooked through. Remove from heat.
- To assemble, divide the coconut rice among bowls. Top with shrimp, cucumber, red bell pepper, and cilantro.
- Serve with lime wedges on the side for squeezing over the bowl.
This Shrimp and Coconut Rice Bowl offers a perfect balance of flavors, with the richness of the coconut rice complementing the savory, spiced shrimp. The fresh vegetables add a nice crunch, while the lime provides a burst of freshness. It’s an easy, dairy-free dish that’s quick to prepare and perfect for a satisfying Saturday dinner.
Shrimp and Spinach Stuffed Sweet Potatoes
Shrimp and Spinach Stuffed Sweet Potatoes are a nutritious and hearty dairy-free dinner option that combines tender shrimp with the sweetness of roasted sweet potatoes and sautéed spinach. This dish is easy to prepare and can be customized with your favorite herbs and spices. The sweet potatoes provide a comforting base, while the shrimp and spinach offer a healthy dose of protein and greens, making it an ideal choice for a balanced Saturday meal.
Ingredients:
- 4 medium sweet potatoes
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 2 cups fresh spinach, chopped
- 1/4 tsp ground cumin
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley or cilantro, chopped, for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake them on a baking sheet for 40–45 minutes, until soft and tender.
- While the sweet potatoes are baking, heat olive oil in a skillet over medium heat. Add shrimp, season with cumin, paprika, salt, and pepper, and cook for 2–3 minutes per side until the shrimp turn pink and are cooked through. Remove from the skillet and set aside.
- In the same skillet, add garlic and sauté for 1 minute until fragrant. Add spinach and cook for 2–3 minutes until wilted.
- Once the sweet potatoes are done, slice them open and fluff the insides with a fork. Stuff each sweet potato with sautéed spinach and shrimp.
- Garnish with fresh parsley or cilantro before serving.
Shrimp and Spinach Stuffed Sweet Potatoes are a wonderfully nutritious and satisfying meal for a Saturday night. The sweetness of the potato pairs beautifully with the savory shrimp and wilted spinach, making this a hearty, well-rounded dish. It’s dairy-free, easy to make, and perfect for anyone looking for a wholesome dinner option.
Shrimp and Pineapple Skewers
Shrimp and Pineapple Skewers are a fun and flavorful way to enjoy shrimp on a Saturday evening. The combination of juicy pineapple and tender shrimp creates a perfect balance of sweet and savory. These skewers are grilled to perfection, giving them a smoky char and a burst of tropical flavor. A great option for a light, dairy-free meal, they can be served with rice, salad, or enjoyed on their own for a simple yet satisfying dish.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1 small pineapple, peeled, cored, and cut into chunks
- 2 tbsp olive oil
- 1 tbsp honey or maple syrup
- 1 tbsp lime juice
- 1/2 tsp ground ginger
- Salt and pepper to taste
- 1/4 tsp chili flakes (optional, for a spicy kick)
Instructions:
- Preheat the grill or grill pan to medium-high heat.
- In a small bowl, whisk together olive oil, honey, lime juice, ginger, salt, pepper, and chili flakes (if using).
- Thread the shrimp and pineapple chunks onto skewers, alternating between shrimp and pineapple.
- Brush the skewers with the marinade mixture.
- Grill the skewers for 2–3 minutes per side until the shrimp turn pink and are cooked through, and the pineapple is slightly caramelized.
- Serve immediately, garnished with extra lime wedges if desired.
These Shrimp and Pineapple Skewers are the perfect dish to add a little tropical flair to your Saturday evening. The combination of sweet pineapple and savory shrimp is irresistible, and grilling them adds a wonderful smoky flavor. They are quick to prepare, fun to eat, and perfect for a light, dairy-free meal.
Shrimp and Zucchini Noodles with Pesto
This Shrimp and Zucchini Noodles with Pesto is a light and refreshing dairy-free dish that’s perfect for a Saturday night. The zucchini noodles, or “zoodles,” serve as a healthy, low-carb alternative to traditional pasta, while the shrimp adds a protein-packed punch. The pesto, made with fresh basil, garlic, and olive oil, adds vibrant flavor to the dish. It’s a simple yet delicious way to enjoy a pasta-style meal without the heaviness.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 4 medium zucchini, spiralized into noodles
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 cup fresh basil leaves
- 1/4 cup pine nuts or walnuts
- 2 garlic cloves
- 1/4 cup olive oil (for pesto)
- 1 tbsp lemon juice
Instructions:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add shrimp and season with salt and pepper. Cook for 2–3 minutes per side until pink and cooked through. Remove from heat and set aside.
- In a food processor, combine basil, pine nuts (or walnuts), garlic, and olive oil. Blend until smooth, adding more olive oil if necessary. Season with salt and pepper to taste.
- In the same skillet, add the remaining olive oil and zucchini noodles. Sauté for 2–3 minutes until tender but still slightly crisp.
- Toss the zucchini noodles with the pesto until well coated.
- Serve the pesto zoodles topped with cooked shrimp and a drizzle of lemon juice.
This Shrimp and Zucchini Noodles with Pesto is a fresh and light dish that’s full of flavor. The pesto adds a rich herbal taste, perfectly complementing the delicate shrimp and crisp zucchini noodles. It’s a quick and healthy dairy-free option that’s perfect for a satisfying Saturday dinner.
Shrimp and Chickpea Curry
A creamy, spiced Shrimp and Chickpea Curry is a perfect dairy-free dish for a Saturday night when you’re craving something flavorful and comforting. This curry is rich in protein, fiber, and aromatic spices, combining shrimp and chickpeas in a creamy coconut milk base. The dish is easy to make, and the curry’s warmth and depth of flavor make it a crowd-pleasing choice for dinner.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (13.5 oz) coconut milk
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 tbsp curry powder
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- Salt and pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions:
- Heat olive oil in a large pan or skillet over medium heat. Add the onion and sauté for 3–4 minutes until softened. Add garlic and ginger, cooking for another 1–2 minutes until fragrant.
- Stir in curry powder, cumin, turmeric, cinnamon, salt, and pepper. Cook for 1 minute to toast the spices.
- Add the chickpeas and coconut milk to the pan, stirring to combine. Bring to a simmer and cook for 5–7 minutes until the sauce thickens slightly.
- Add the shrimp and cook for 3–4 minutes, until the shrimp turn pink and are cooked through.
- Garnish with fresh cilantro before serving.
This Shrimp and Chickpea Curry is the ideal Saturday dish for anyone craving a flavorful, comforting, and dairy-free meal. The combination of shrimp, chickpeas, and creamy coconut milk creates a satisfying and aromatic curry that’s perfect for pairing with rice or bread. It’s a quick, easy, and delicious way to enjoy the warmth and richness of curry without dairy.
Shrimp and Roasted Bell Pepper Soup
This Shrimp and Roasted Bell Pepper Soup is a hearty and comforting dish perfect for a Saturday evening. The roasted bell peppers add a smoky sweetness to the soup, while the shrimp provides a savory, protein-packed element. The smooth, creamy texture of the soup comes from blending the roasted peppers and vegetable broth, creating a rich base that’s dairy-free and satisfying.
Ingredients:
- 1 lb large shrimp, peeled and deveined
- 4 red bell peppers, roasted, peeled, and chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional for heat)
- Salt and pepper to taste
- Fresh parsley or basil, for garnish
Instructions:
- Preheat the oven to 400°F (200°C). Place the bell peppers on a baking sheet and roast for 20–25 minutes, turning halfway, until the skin is blackened. Remove from the oven, cover with a cloth, and let them steam for 5 minutes. Peel off the skins, remove the seeds, and chop the peppers.
- In a large pot, heat olive oil over medium heat. Add the onion and sauté for 4–5 minutes until softened. Add garlic and cook for another 1 minute.
- Add the roasted bell peppers, vegetable broth, smoked paprika, and cayenne pepper (if using). Bring to a simmer and cook for 5 minutes to allow the flavors to meld.
- Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender and blend in batches, then return to the pot.
- In a skillet, heat a little olive oil over medium heat. Add the shrimp and season with salt and pepper. Cook for 2–3 minutes per side until the shrimp are pink and cooked through.
- Serve the soup hot, topped with shrimp and fresh herbs.
This Shrimp and Roasted Bell Pepper Soup is a flavorful and satisfying dish that’s perfect for cooler Saturday nights. The roasted peppers lend a sweet, smoky depth to the soup, while the shrimp adds a savory contrast. It’s a comforting, creamy, and dairy-free meal that’s perfect for a cozy dinner.
Note: More recipes are coming soon!