35+ Tasty Saturday Paleo Shrimp Recipes to Delight Your Taste Buds

Saturdays are the perfect opportunity to indulge in a special meal, and what better way to elevate your weekend dinner than with shrimp?

Shrimp is versatile, quick to cook, and packed with protein, making it an excellent choice for a healthy and satisfying paleo-friendly meal.

Whether you’re looking for something light and refreshing like a shrimp ceviche, or a rich and creamy dish such as shrimp and cauliflower risotto, there’s something for every palate.

In this blog post, we’ve curated a list of 35+ delicious Saturday paleo shrimp recipes that will not only fit into your clean eating lifestyle but will also impress your family and friends.

These dishes are perfect for any occasion and will make your Saturday night dinners a breeze, without sacrificing flavor or nutrition.

35+ Tasty Saturday Paleo Shrimp Recipes to Delight Your Taste Buds

With over 35 paleo shrimp recipes at your fingertips, you can transform your Saturday nights into flavorful feasts without compromising your dietary goals.

From easy sheet-pan dinners to rich and indulgent shrimp pasta alternatives, these recipes are perfect for anyone looking to enjoy a low-carb, grain-free, and wholesome meal.

So, gather your ingredients, get ready to cook up some shrimp magic, and make your Saturday evenings a celebration of both taste and health!

Garlic Butter Shrimp Skillet

This Garlic Butter Shrimp Skillet is a simple yet mouthwatering dish, perfect for Saturday evenings when you want a flavorful paleo meal without too much hassle. Packed with protein and healthy fats, this recipe brings out the best of shrimp in a rich garlic butter sauce, making it ideal for those following a paleo lifestyle.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp ghee or clarified butter
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes (optional)
• Juice of 1 lemon
• 2 tbsp fresh parsley, chopped
• Salt and black pepper to taste

Instructions:

1. Heat ghee in a large skillet over medium heat.
2. Add garlic and red pepper flakes (if using) and sauté for 1 minute until fragrant.
3. Add shrimp to the skillet, seasoning with salt and pepper. Cook for 2–3 minutes per side until pink and opaque.
4. Squeeze fresh lemon juice over the shrimp and sprinkle with parsley.
5. Serve hot as is or over zucchini noodles for a complete meal.

This dish combines simplicity with bold flavors, ensuring every bite is as satisfying as the last. It’s perfect for paleo enthusiasts who enjoy a balance of zest and richness in their meals. Pair it with a fresh salad for a wholesome Saturday dinner.

Coconut Lime Shrimp Stir-Fry

Transport your taste buds to the tropics with this Coconut Lime Shrimp Stir-Fry. Infused with creamy coconut and tangy lime, this recipe is a light yet satisfying paleo dish. It’s quick to prepare and filled with vibrant flavors that make your weekend special.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp coconut oil
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1/2 cup full-fat coconut milk
• Zest and juice of 1 lime
• 1 tsp ground ginger
• 1 tbsp coconut aminos
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a wok or large skillet over medium-high heat.
2. Add shrimp and cook for 2–3 minutes per side. Remove and set aside.
3. In the same skillet, sauté bell peppers and zucchini for 3–4 minutes until tender-crisp.
4. Stir in coconut milk, lime juice, zest, ground ginger, and coconut aminos. Simmer for 2 minutes.
5. Return shrimp to the skillet and cook for 1–2 minutes to heat through.
6. Serve over cauliflower rice or on its own.

This tropical-inspired dish is both refreshing and filling, making it a great choice for a weekend meal. The creamy coconut pairs beautifully with the zingy lime, creating a harmonious flavor profile. Enjoy this stir-fry with a side of roasted vegetables for a balanced paleo dinner.

Spicy Shrimp and Avocado Lettuce Wraps

For a quick and light meal, these Spicy Shrimp and Avocado Lettuce Wraps are unbeatable. The spiciness of the shrimp paired with the creaminess of avocado creates a delightful balance, all wrapped up in crisp lettuce. It’s paleo perfection in every bite.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp avocado oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 avocado, sliced
• 8 large romaine lettuce leaves
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Heat avocado oil in a skillet over medium heat.
2. Toss shrimp with chili powder, smoked paprika, salt, and pepper. Cook for 2–3 minutes per side.
3. Assemble lettuce wraps by layering avocado slices and shrimp in each leaf.
4. Drizzle lime juice over the wraps and serve immediately.

These lettuce wraps are a perfect mix of spice and freshness. Whether you’re hosting friends or enjoying a quiet Saturday at home, they’re a fun and satisfying paleo-friendly option. Serve with a side of mango salsa for an extra burst of flavor.

Shrimp and Sweet Potato Hash

Start your Saturday dinner with a hearty Shrimp and Sweet Potato Hash. This one-pan dish combines the sweetness of sweet potatoes with the savory, succulent shrimp for a comforting paleo-friendly meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 medium sweet potatoes, diced
• 1 small onion, chopped
• 1 bell pepper, chopped
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add sweet potatoes and cook for 8–10 minutes until tender, stirring occasionally.
3. Add onion, bell pepper, smoked paprika, garlic powder, salt, and pepper. Cook for 5 minutes.
4. Add shrimp and cook for 3–4 minutes until pink and cooked through.
5. Garnish with parsley and serve warm.

This Shrimp and Sweet Potato Hash is the ultimate comfort food for paleo followers. Its rich flavors and hearty texture make it a satisfying meal to share with loved ones on a relaxed Saturday night.

Lemon Herb Grilled Shrimp Skewers

Grilling brings out the best in shrimp, and these Lemon Herb Grilled Shrimp Skewers are no exception. Packed with citrusy freshness and herby goodness, this recipe is a paleo-friendly delight perfect for outdoor gatherings or an easy weekend dinner.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• Juice and zest of 1 lemon
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Skewers

Instructions:

1. In a bowl, combine lemon juice, zest, olive oil, garlic, oregano, parsley, salt, and pepper. Add shrimp and marinate for 30 minutes.
2. Preheat grill to medium-high heat.
3. Thread shrimp onto skewers and grill for 2–3 minutes per side until cooked through.
4. Serve with a side of grilled vegetables or a fresh salad.

These Lemon Herb Grilled Shrimp Skewers are a true crowd-pleaser. Their vibrant flavors and simple preparation make them an ideal addition to your paleo meal rotation. Serve them with your favorite dipping sauce for an extra layer of indulgence.

Shrimp and Asparagus Sheet Pan Dinner

This Shrimp and Asparagus Sheet Pan Dinner is the perfect solution for a no-fuss, paleo-friendly Saturday meal. Everything cooks on a single pan, saving you time on both prep and cleanup. The combination of tender shrimp and crisp-tender asparagus, paired with simple seasonings, creates a deliciously satisfying dish.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp lemon zest
• Salt and pepper to taste
• 1 lemon, cut into wedges

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the asparagus on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with salt and pepper, then toss to coat.
3. Roast the asparagus for 10 minutes.
4. While the asparagus is roasting, season the shrimp with garlic powder, paprika, lemon zest, salt, and pepper.
5. After the asparagus has roasted for 10 minutes, add the shrimp to the baking sheet and drizzle with the remaining olive oil.
6. Roast for another 5-6 minutes until the shrimp are pink and cooked through.
7. Serve with lemon wedges on the side.

This sheet pan dinner is the epitome of a quick, flavorful, and paleo-friendly meal. The asparagus provides a crunchy contrast to the tender shrimp, and the lemon adds a refreshing zest. It’s an effortless and healthy option for your Saturday night dinner.

Paleo Shrimp Ceviche

Light and refreshing, this Paleo Shrimp Ceviche is perfect for a Saturday appetizer or light meal. The shrimp are “cooked” in tangy lime juice and mixed with fresh vegetables, creating a colorful and flavorful dish that is both healthy and paleo-approved.

Ingredients:

• 1 lb shrimp, peeled and deveined, cut into small pieces
• Juice of 3 limes
• 1 small red onion, finely chopped
• 1 small cucumber, diced
• 1 avocado, diced
• 1/2 cup chopped cilantro
• 1 jalapeño, finely chopped (optional)
• Salt and pepper to taste

Instructions:

1. Place the shrimp in a bowl and cover with lime juice. Stir to coat, then refrigerate for 30–45 minutes until the shrimp turn opaque.
2. After the shrimp have “cooked” in the lime juice, drain excess juice and mix in the red onion, cucumber, avocado, cilantro, and jalapeño (if using).
3. Season with salt and pepper to taste, then serve chilled with lettuce wraps or as a stand-alone dish.

This refreshing ceviche is perfect for hot Saturday afternoons or as a healthy appetizer to kick off any meal. The combination of zesty lime, creamy avocado, and the crunch of cucumber makes each bite incredibly satisfying. It’s a great paleo-friendly option that doesn’t compromise on flavor.

Shrimp and Cauliflower Grits

This paleo version of shrimp and grits swaps traditional corn grits for creamy cauliflower, creating a low-carb, flavorful dish that’s just as comforting. The shrimp are cooked in a savory sauce and paired with the smooth cauliflower base, making this a cozy, indulgent meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 medium head of cauliflower, chopped
• 2 tbsp ghee or butter
• 3 garlic cloves, minced
• 1/2 cup full-fat coconut milk
• 1/4 cup chicken broth
• 1 tsp smoked paprika
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Steam the cauliflower florets until soft, about 10 minutes.
2. Transfer the cauliflower to a blender or food processor, add 1 tablespoon of ghee, and blend until smooth. Season with salt and pepper to taste. Set aside.
3. In a skillet, melt the remaining ghee over medium heat. Add garlic and sauté for 1 minute.
4. Add shrimp to the skillet, season with smoked paprika, salt, and pepper, and cook for 2-3 minutes per side until pink.
5. Add coconut milk and chicken broth to the pan, stirring to combine. Simmer for 2-3 minutes to allow the sauce to thicken slightly.
6. Serve the shrimp and sauce over the cauliflower “grits” and garnish with fresh parsley.

Shrimp and Cauliflower Grits offer a deliciously comforting paleo twist on a classic Southern dish. The creamy cauliflower grits provide a rich, satisfying base, while the shrimp and sauce add savory depth. It’s the perfect dish for a cozy Saturday night in, offering both flavor and texture in every bite.

Shrimp and Broccoli Stir-Fry

This Shrimp and Broccoli Stir-Fry is a quick and easy paleo meal that’s packed with protein and fiber. The savory stir-fry sauce is made with coconut aminos, and the shrimp adds a satisfying richness, all while the broccoli provides a nice crunch. It’s a simple yet flavorful way to enjoy shrimp on a Saturday night.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups broccoli florets
• 2 tbsp coconut aminos
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1/2 inch piece of ginger, minced
• 1 tbsp avocado oil
• Salt and pepper to taste

Instructions:

1. Heat avocado oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger, sautéing for 1–2 minutes until fragrant.
3. Add shrimp and cook for 2–3 minutes per side until pink. Remove from the skillet and set aside.
4. In the same skillet, add the broccoli florets and stir-fry for 5–6 minutes until tender but still crisp.
5. Return shrimp to the skillet and pour in the coconut aminos and sesame oil. Stir to coat and cook for another 2 minutes.
6. Season with salt and pepper to taste, then serve immediately.

This Shrimp and Broccoli Stir-Fry is a quick, nutrient-packed meal that’s perfect for a busy Saturday. The shrimp provide lean protein, while the broccoli gives you a hearty dose of fiber and vitamins. It’s a delicious, paleo-friendly option that’s both healthy and satisfying.

Shrimp and Zucchini Noodles with Pesto

For a light and refreshing paleo meal, Shrimp and Zucchini Noodles with Pesto is an excellent choice. This dish uses spiralized zucchini to replace traditional pasta, making it a low-carb and nutritious option. The shrimp is complemented by fresh, garlicky pesto, creating a burst of flavor in every bite.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 medium zucchini, spiralized into noodles
• 1/2 cup fresh basil pesto (paleo-friendly)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Salt and pepper to taste
• Pine nuts for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.
2. Add shrimp to the skillet and cook for 2-3 minutes per side until pink. Remove from the skillet and set aside.
3. In the same skillet, add the zucchini noodles and cook for 2–3 minutes until tender.
4. Toss the zucchini noodles with the pesto sauce until well-coated.
5. Return the shrimp to the skillet and toss everything together.
6. Garnish with pine nuts (optional) and serve immediately.

This dish is the perfect balance of light and flavorful. The pesto adds a herby richness to the zucchini noodles, while the shrimp bring a savory depth. It’s an ideal paleo dinner for a Saturday when you’re craving something fresh, healthy, and full of vibrant flavors.

Shrimp and Avocado Salad

This Shrimp and Avocado Salad is a vibrant and refreshing paleo dish, perfect for a Saturday lunch or light dinner. The combination of tender shrimp, creamy avocado, and crunchy vegetables makes for a satisfying, nutritious meal that requires minimal effort but delivers big on flavor.

Ingredients:

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

Instructions:

1. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove from the heat and set aside.
2. In a large bowl, combine the diced avocado, cucumber, cherry tomatoes, and red onion.
3. Drizzle with the remaining olive oil and lemon juice, then toss gently to combine.
4. Add the cooked shrimp to the salad, season with salt and pepper, and garnish with fresh cilantro.
5. Serve chilled or at room temperature.

This Shrimp and Avocado Salad is the ideal paleo dish for anyone seeking something light yet fulfilling. The creaminess of avocado pairs perfectly with the shrimp’s tenderness, while the lemon juice and fresh cilantro bring brightness to each bite. It’s perfect for a refreshing Saturday meal, especially when you want to keep things healthy and light.

Shrimp Fajita Bowl

For a spicy, savory Saturday meal, the Shrimp Fajita Bowl is a delicious and filling paleo-friendly option. This dish is packed with flavors, featuring sautéed shrimp, bell peppers, onions, and a tangy lime-cilantro dressing. It’s an easy-to-make meal that can be customized to your liking.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• Juice of 1 lime
• 2 tbsp fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sliced bell peppers and onion, cooking for 4-5 minutes until they soften and begin to char slightly. Remove from the skillet and set aside.
2. In the same skillet, add the shrimp, chili powder, cumin, paprika, salt, and pepper. Cook for 2-3 minutes on each side until the shrimp turn pink and are cooked through.
3. Add the sautéed vegetables back into the skillet with the shrimp and stir to combine.
4. Drizzle with lime juice and garnish with chopped cilantro.
5. Serve in bowls and enjoy.

The Shrimp Fajita Bowl offers a satisfying combination of tender shrimp, crisp veggies, and bold spices. It’s a fun, flavorful meal that’s perfect for a Saturday night, bringing the taste of fajitas into a paleo-friendly, wholesome bowl. Enjoy it with a side of cauliflower rice or as is for a balanced meal.

Shrimp and Bacon Cauliflower Risotto

This Shrimp and Bacon Cauliflower Risotto is a creamy, indulgent paleo dish that’s both comforting and low-carb. The combination of shrimp, crispy bacon, and cauliflower “rice” creates a deliciously savory meal perfect for any Saturday night when you’re craving something rich and satisfying.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 slices of bacon, chopped
• 1 medium head of cauliflower, grated into rice-sized pieces
• 1/2 cup full-fat coconut milk
• 1/4 cup chicken broth
• 2 garlic cloves, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet, cook the bacon over medium heat until crispy. Remove from the skillet and set aside.
2. Add olive oil to the skillet and sauté the garlic for 1 minute until fragrant.
3. Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp and set aside.
4. In the same skillet, add the cauliflower rice and cook for 5-6 minutes until tender.
5. Stir in the coconut milk and chicken broth, cooking for another 2-3 minutes until the mixture thickens slightly.
6. Return the shrimp and bacon to the skillet and stir to combine. Garnish with fresh parsley.
7. Serve hot and enjoy.

This Shrimp and Bacon Cauliflower Risotto is the perfect paleo comfort food. The richness of the coconut milk, combined with the savory bacon and shrimp, creates a dish that feels indulgent yet is entirely healthy and low-carb. It’s a great option for a Saturday night when you want something filling and flavorful.

Shrimp and Mushroom Paleo Alfredo

If you’re craving a creamy, comforting pasta dish without the carbs, this Shrimp and Mushroom Paleo Alfredo is the answer. Using zucchini noodles as a base, paired with a creamy coconut-based sauce, this dish is rich, satisfying, and entirely paleo-friendly.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 medium zucchinis, spiralized into noodles
• 1 cup mushrooms, sliced
• 1/2 cup full-fat coconut milk
• 2 tbsp ghee or olive oil
• 2 garlic cloves, minced
• 1/4 tsp nutmeg
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat the ghee or olive oil in a large skillet over medium heat. Add the mushrooms and garlic, sautéing until tender, about 5 minutes.
2. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp and mushrooms from the skillet and set aside.
3. In the same skillet, add coconut milk, nutmeg, salt, and pepper. Simmer for 2-3 minutes until the sauce thickens.
4. Add the zucchini noodles to the skillet and toss in the sauce for 2-3 minutes, until just tender.
5. Return the shrimp and mushrooms to the skillet and stir to combine.
6. Garnish with fresh parsley and serve.

This Shrimp and Mushroom Paleo Alfredo is a rich and satisfying dish that offers a creamy texture without the dairy or carbs. The zucchini noodles are the perfect base, and the combination of shrimp, mushrooms, and coconut milk makes for a flavorful and indulgent Saturday meal.

Shrimp and Spinach Stuffed Portobello Mushrooms

These Shrimp and Spinach Stuffed Portobello Mushrooms are a deliciously hearty paleo dish, perfect for a Saturday evening when you want something that feels indulgent but is still healthy. The earthy mushrooms are stuffed with a flavorful shrimp and spinach mixture and baked to perfection.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1 lb shrimp, peeled and deveined
• 2 cups fresh spinach, chopped
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup almond flour (optional for binding)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add garlic and spinach, cooking until wilted.
3. Add shrimp to the skillet, season with smoked paprika, salt, and pepper, and cook for 3-4 minutes until the shrimp are pink.
4. Remove the skillet from heat and mix in the almond flour (if using) to help bind the filling.
5. Spoon the shrimp and spinach mixture into the portobello mushroom caps, pressing down gently to pack them.
6. Drizzle the stuffed mushrooms with the remaining olive oil and bake for 15-20 minutes, until the mushrooms are tender.
7. Garnish with fresh parsley and serve warm.

These Shrimp and Spinach Stuffed Portobello Mushrooms are a delightful paleo dinner, combining rich, earthy flavors with the lightness of shrimp and spinach. The mushrooms provide a perfect vessel for the savory filling, making for an indulgent yet healthy Saturday night meal.

Note: More recipes are coming soon!