50+ Flavorful Sunday Dairy-Free Shrimp Recipes for a Perfect Feast

When it comes to Sunday dinners, many of us want to enjoy a delicious, satisfying meal without compromising on health or dietary preferences.

If you’re someone who avoids dairy, it can sometimes feel like you’re missing out on rich, creamy dishes.

But fear not—shrimp lovers can rejoice with an array of mouthwatering, dairy-free recipes that will take your Sunday meals to the next level.

Whether you prefer your shrimp sautéed, grilled, or nestled in a flavorful curry, there’s a dairy-free recipe that will delight your taste buds.

This collection of 50+ Sunday dairy-free shrimp recipes brings together a variety of cuisines, ingredients, and cooking techniques, ensuring you can find something new to try each week.

From light salads and tacos to hearty curries and pastas, these recipes prove that dairy-free cooking can be both indulgent and healthy.

50+ Flavorful Sunday Dairy-Free Shrimp Recipes for a Perfect Feast

Incorporating shrimp into your Sunday meals doesn’t have to mean sacrificing flavor or the creamy textures you might crave.

These 50+ dairy-free shrimp recipes show just how versatile shrimp can be when paired with fresh ingredients, vibrant spices, and bold flavors.

Whether you’re cooking for yourself, your family, or hosting a gathering, these dishes offer something for everyone, and you’ll never feel like you’re missing out.

With so many options to choose from, your Sundays will never be the same again.

So, grab your apron, get inspired, and start cooking up these dairy-free shrimp recipes that are sure to satisfy every craving.

Dairy-Free Shrimp Scampi with Zucchini Noodles

This dairy-free shrimp scampi is a light and flavorful twist on the classic dish, using zucchini noodles to replace traditional pasta. The shrimp are coated in a garlic and lemon-infused olive oil sauce, making it a perfect choice for a quick and healthy Sunday dinner. Whether you’re avoiding dairy or simply looking for a lighter meal, this recipe brings all the satisfaction of a seafood dinner without the heaviness.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 4 medium zucchini, spiralized into noodles
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the zucchini noodles: Use a spiralizer or a julienne peeler to create zucchini noodles. Set aside.
2. Cook the shrimp: Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove from the skillet and set aside.
3. Make the sauce: In the same skillet, add the remaining tablespoon of olive oil and sauté the garlic until fragrant, about 1 minute. Add the white wine and lemon juice, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 2-3 minutes to reduce slightly.
4. Combine the ingredients: Add the zucchini noodles to the skillet, tossing them in the sauce to heat through for 2-3 minutes. Add the shrimp back to the skillet and toss again to combine.
5. Season and serve: Season with red pepper flakes, salt, and pepper. Garnish with fresh parsley and lemon zest before serving.

This Dairy-Free Shrimp Scampi with Zucchini Noodles is a delightful, fresh option for those looking for a lighter, dairy-free version of a beloved Italian dish. The zucchini noodles add a refreshing crunch, while the garlic and lemon-infused sauce complements the shrimp perfectly. It’s an ideal Sunday meal when you want something quick, nutritious, and full of flavor without the dairy. A light, satisfying dinner perfect for the whole family.

Creamy Dairy-Free Shrimp and Grits

This dairy-free version of shrimp and grits is creamy, flavorful, and hearty, making it a perfect choice for a comforting Sunday dinner. Instead of butter and cream, coconut milk is used to create a velvety texture that complements the shrimp’s savory, smoky flavor. Served on a bed of soft, fluffy grits, this dish is guaranteed to become a favorite!

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 cup stone-ground grits
• 2 cups water or vegetable broth
• 1 cup coconut milk
• 1/4 cup olive oil
• 1 tbsp smoked paprika
• 2 garlic cloves, minced
• 1/2 onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions

1. Cook the grits: In a medium saucepan, bring the water or vegetable broth to a boil. Slowly stir in the grits, reduce the heat to low, and cover. Simmer for 20-25 minutes, stirring occasionally, until the grits are tender and have absorbed the liquid. Stir in coconut milk for creaminess and season with salt and pepper.
2. Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp, garlic, onion, smoked paprika, salt, and pepper. Sauté the shrimp for about 3-4 minutes until they are pink and fully cooked.
3. Assemble the dish: Once the grits are creamy and cooked, spoon them onto plates. Top with the sautéed shrimp, then drizzle with any remaining sauce from the skillet.
4. Finish and serve: Sprinkle fresh parsley and a squeeze of lemon juice over the top. Serve immediately.

Creamy Dairy-Free Shrimp and Grits is a luxurious dish without the need for dairy. The rich coconut milk grits create a smooth, comforting base for the shrimp, while the smoky paprika and garlic enhance the shrimp’s natural flavors. This is the perfect meal to serve on a lazy Sunday, combining rich flavors with a simple preparation. It’s a dairy-free Southern comfort dish that will keep you coming back for more.

Dairy-Free Shrimp Tacos with Mango Salsa

These dairy-free shrimp tacos with mango salsa are vibrant, fresh, and packed with flavor. The shrimp are marinated in a blend of lime, garlic, and chili powder, then grilled to perfection. Paired with a sweet and tangy mango salsa, these tacos are light, refreshing, and make for a fun and easy Sunday meal, perfect for family dinners or a casual get-together.

Ingredients

• 1 lb shrimp, peeled and deveined
• 8 small corn tortillas
• 1 mango, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, finely diced (optional)
• 1 lime, juiced
• 1 tsp chili powder
• 1/2 tsp cumin
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Marinate the shrimp: In a small bowl, combine olive oil, lime juice, chili powder, cumin, salt, and pepper. Add the shrimp to the marinade and toss to coat. Let it marinate for 10-15 minutes.
2. Make the mango salsa: In a medium bowl, combine the diced mango, red onion, cilantro, and jalapeño. Season with salt and lime juice, mixing gently to combine.
3. Cook the shrimp: Heat a grill pan or skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until they turn pink and are cooked through.
4. Assemble the tacos: Warm the corn tortillas on a dry skillet for about 30 seconds on each side. Spoon a few shrimp onto each tortilla and top with the mango salsa.
5. Serve: Garnish with additional cilantro, lime wedges, and a sprinkle of salt.

These Dairy-Free Shrimp Tacos with Mango Salsa are a delightful combination of smoky shrimp and bright, fruity salsa, offering a taste of summer year-round. The sweetness of the mango salsa complements the savory shrimp perfectly, while the corn tortillas add a satisfying crunch. This dish is light, fresh, and easy to prepare, making it an ideal Sunday meal for anyone looking for a vibrant, dairy-free option. Perfect for a casual yet impressive dinner with friends or family.

Dairy-Free Shrimp Fried Rice

This dairy-free shrimp fried rice is a quick and flavorful dish that’s perfect for a Sunday night dinner. The combination of shrimp, vegetables, and savory seasonings makes it a complete and satisfying meal. With the richness of coconut oil and a touch of tamari sauce for umami, this fried rice is both dairy-free and full of delicious flavors, making it ideal for anyone craving a comforting yet light meal.

Ingredients

• 1 lb shrimp, peeled and deveined
• 3 cups cooked rice (preferably cold)
• 1 cup frozen peas and carrots
• 1/2 onion, diced
• 2 garlic cloves, minced
• 2 eggs (optional for added texture)
• 2 tbsp coconut oil
• 3 tbsp tamari or soy sauce (for gluten-free option)
• 1 tsp sesame oil
• 1 tbsp fresh cilantro, chopped (for garnish)
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper, to taste

Instructions

1. Cook the shrimp: Heat 1 tablespoon of coconut oil in a large skillet or wok over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink. Remove and set aside.
2. Sauté the vegetables: In the same skillet, add the remaining coconut oil and sauté the onions, garlic, peas, and carrots until they are softened, about 5 minutes.
3. Scramble the eggs: If using eggs, crack them into the skillet and scramble until fully cooked, then push to the side.
4. Fry the rice: Add the cold rice to the skillet, breaking up any clumps. Stir-fry for 5-7 minutes, allowing the rice to crisp slightly on the bottom.
5. Add shrimp and seasonings: Return the shrimp to the skillet, and add the tamari sauce, sesame oil, red pepper flakes (if using), salt, and pepper. Stir to combine and heat through.
6. Serve: Garnish with fresh cilantro and serve hot.

Dairy-Free Shrimp Fried Rice is a quick, one-pan meal that combines savory shrimp with fragrant rice and vegetables. The tamari sauce and sesame oil give it an irresistible umami flavor, while the shrimp add protein and richness. Whether you’re using leftover rice or preparing it fresh, this dish is incredibly versatile and makes for a satisfying Sunday dinner. It’s a complete, healthy meal that’s dairy-free and full of flavor, perfect for anyone craving a hearty yet easy-to-make dish.

Dairy-Free Shrimp and Avocado Salad

This Dairy-Free Shrimp and Avocado Salad is a fresh, light, and nutritious meal that’s perfect for a Sunday afternoon. Packed with protein from the shrimp and healthy fats from the avocado, this salad is both satisfying and refreshing. The citrus dressing brings a tangy brightness to the mix, making it a vibrant and flavorful option for those avoiding dairy. It’s ideal for a simple yet elegant meal that doesn’t compromise on taste.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 ripe avocados, diced
• 4 cups mixed greens (e.g., arugula, spinach, romaine)
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• 1 lime, juiced
• 1 tsp honey (or maple syrup for vegan option)
• 1/2 tsp cumin
• Salt and pepper, to taste

Instructions

1. Cook the shrimp: Heat the olive oil in a large skillet over medium-high heat. Season the shrimp with salt, pepper, and cumin. Cook the shrimp for 2-3 minutes on each side, or until they are pink and opaque. Remove from heat and set aside to cool.
2. Prepare the salad: In a large bowl, combine the mixed greens, cucumber, red onion, and diced avocado.
3. Make the dressing: In a small bowl, whisk together the lime juice, honey, olive oil, salt, and pepper until well combined.
4. Assemble the salad: Add the cooked shrimp to the salad mixture. Drizzle with the dressing and toss gently to combine.
5. Serve: Garnish with chopped cilantro and serve immediately.

The Dairy-Free Shrimp and Avocado Salad is a light yet satisfying meal that combines fresh, nutrient-packed ingredients. The creamy avocado pairs beautifully with the tender shrimp, while the lime-honey dressing adds a refreshing zing to each bite. This salad is not only dairy-free but also a great source of healthy fats, making it a great choice for anyone looking for a wholesome meal without the heaviness of dairy. Perfect for a sunny Sunday afternoon, it’s a quick and healthy way to enjoy shrimp in a bright and refreshing way.

Dairy-Free Shrimp Po’ Boy Sandwiches

These Dairy-Free Shrimp Po’ Boy Sandwiches are a delicious take on a Southern classic. The crispy shrimp, seasoned with Old Bay and coated in cornmeal, are served on soft baguettes with a tangy dairy-free remoulade sauce, lettuce, and tomatoes. Perfect for a laid-back Sunday, this dish delivers bold flavors and textures, making it a great option for those craving a dairy-free version of a beloved sandwich.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 cup cornmeal
• 1/2 cup flour (gluten-free flour for a gluten-free option)
• 1 tbsp Old Bay seasoning
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 1/2 cup dairy-free mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp hot sauce (optional)
• 2 baguettes or hoagie rolls
• 1 cup shredded lettuce
• 1 tomato, sliced
• 1 tbsp olive oil (for frying)

Instructions

1. Prepare the shrimp: In a shallow bowl, combine the cornmeal, flour, Old Bay seasoning, paprika, garlic powder, salt, and pepper. Dredge the shrimp in the mixture, coating each piece evenly.
2. Make the remoulade sauce: In a small bowl, whisk together the dairy-free mayonnaise, Dijon mustard, hot sauce, salt, and pepper. Set aside.
3. Fry the shrimp: Heat olive oil in a large skillet over medium-high heat. Fry the shrimp in batches for 2-3 minutes on each side, until golden and crispy. Remove and drain on paper towels.
4. Assemble the sandwiches: Slice the baguettes and spread a generous amount of the remoulade sauce on both sides. Layer with lettuce, tomato slices, and the fried shrimp.
5. Serve: Serve immediately, and enjoy the crispy, flavorful sandwich.

Dairy-Free Shrimp Po’ Boy Sandwiches offer a satisfying crunch from the fried shrimp and a creamy, tangy remoulade that makes each bite exciting. With fresh lettuce and tomatoes, this sandwich is both hearty and refreshing. It’s a fun, flavorful, and dairy-free take on a classic Southern sandwich that will leave you craving more. Perfect for a relaxed Sunday meal, these Po’ Boys are great for casual get-togethers or a special treat to enjoy at home. They’re packed with flavor and make a delicious, dairy-free alternative for shrimp lovers.

Dairy-Free Shrimp Scampi with Zucchini Noodles

This Dairy-Free Shrimp Scampi with Zucchini Noodles is a healthy, flavorful twist on the classic Italian dish. Instead of pasta, zucchini noodles (zoodles) serve as a low-carb and gluten-free base, while the shrimp are sautéed in a garlic-infused olive oil sauce with a splash of lemon and white wine. The rich, garlicky sauce is perfectly balanced with the freshness of zucchini, making it a refreshing, dairy-free option for a Sunday dinner.

Ingredients

• 1 lb shrimp, peeled and deveined
• 4 medium zucchinis, spiralized into noodles
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1/4 cup white wine (or vegetable broth for a non-alcoholic version)
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Cook the shrimp: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until they turn pink. Remove from the skillet and set aside.
2. Sauté the garlic: In the same skillet, add the remaining tablespoon of olive oil and sauté the minced garlic for 1 minute until fragrant.
3. Deglaze and cook the sauce: Add the white wine (or vegetable broth) to the pan and let it simmer for 2-3 minutes, allowing the sauce to reduce slightly. Stir in the lemon juice, lemon zest, and red pepper flakes (if using). Season with salt and pepper.
4. Prepare the zucchini noodles: In a separate pan, quickly sauté the zucchini noodles for 2-3 minutes until just tender. Do not overcook, as they should still have a slight crunch.
5. Combine and serve: Add the cooked shrimp back into the skillet, and toss the shrimp and sauce with the zucchini noodles. Stir in fresh parsley, and serve immediately.

Dairy-Free Shrimp Scampi with Zucchini Noodles offers the perfect balance of light and flavorful. The shrimp, seasoned with garlic and lemon, provide a satisfying depth of flavor, while the zucchini noodles make the dish lighter and more nutrient-dense. This twist on the classic shrimp scampi is not only dairy-free but also lower in carbs, making it a great option for those looking for a healthy and delicious dinner. Whether you’re following a dairy-free diet or simply seeking a lighter alternative to pasta, this dish is sure to impress on any Sunday evening.

Dairy-Free Shrimp Tacos with Cabbage Slaw

These Dairy-Free Shrimp Tacos with Cabbage Slaw are a vibrant and flavorful dish that’s perfect for a laid-back Sunday evening. The shrimp are marinated in a zesty combination of lime and spices, then sautéed to perfection and served on soft corn tortillas. Topped with a crunchy and tangy cabbage slaw, these tacos are a fresh, dairy-free option that packs a punch of flavor in every bite.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 2 cups shredded cabbage (green or purple)
• 1/4 cup fresh cilantro, chopped
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil (for slaw)
• 1/2 tsp agave nectar (optional for sweetness)
• 1 avocado, sliced (for garnish)
• Lime wedges (for serving)

Instructions

1. Marinate the shrimp: In a bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Toss the shrimp in the marinade and let sit for 10-15 minutes.
2. Prepare the slaw: In a separate bowl, mix the shredded cabbage with cilantro, apple cider vinegar, olive oil, and agave nectar (if using). Toss until the slaw is well-coated and set aside.
3. Cook the shrimp: Heat a skillet over medium-high heat. Add the marinated shrimp and sauté for 2-3 minutes per side, until they are cooked through and pink.
4. Assemble the tacos: Warm the corn tortillas in a dry skillet for 30 seconds on each side. Place the shrimp on each tortilla and top with the cabbage slaw.
5. Serve: Garnish with avocado slices and extra lime wedges. Serve immediately.

Dairy-Free Shrimp Tacos with Cabbage Slaw are a deliciously fresh and satisfying meal, full of bold flavors and vibrant colors. The shrimp’s spicy lime marinade pairs perfectly with the crunchy, tangy slaw, while the soft corn tortillas provide the ideal base for all the flavors. These tacos are perfect for a Sunday night dinner with family or friends, offering a healthy, dairy-free option that’s both light and filling. Whether you’re a taco enthusiast or trying a new spin on seafood, these shrimp tacos are sure to become a favorite.

Dairy-Free Shrimp and Coconut Curry

This Dairy-Free Shrimp and Coconut Curry is a rich, comforting dish with a deep, aromatic flavor. The shrimp are cooked in a creamy coconut milk-based curry with a variety of spices, including turmeric, ginger, and garlic, resulting in a deliciously warm and satisfying meal. Served over a bed of rice, this curry is a perfect Sunday meal to unwind and enjoy with family or friends, especially for those who are avoiding dairy.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 can (14 oz) coconut milk
• 2 tbsp coconut oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp ground cumin
• 1/4 tsp cinnamon
• 1/2 cup vegetable broth
• 1/2 tbsp lime juice
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice, for serving

Instructions

1. Cook the shrimp: In a large skillet, heat coconut oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and opaque. Remove from the skillet and set aside.
2. Make the curry sauce: In the same skillet, add the chopped onion, garlic, and ginger. Sauté for 2-3 minutes, until the onion is translucent. Add the curry powder, turmeric, cumin, and cinnamon, and cook for another minute until fragrant.
3. Add the coconut milk: Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer, and cook for 5 minutes, allowing the flavors to meld together.
4. Combine the shrimp and curry: Add the cooked shrimp back to the skillet, along with lime juice. Stir to coat the shrimp in the curry sauce. Cook for an additional 2 minutes, and season with salt and pepper to taste.
5. Serve: Serve the shrimp and coconut curry over a bed of cooked rice, and garnish with fresh cilantro.

Dairy-Free Shrimp and Coconut Curry is a comforting and satisfying dish that’s rich in flavor, thanks to the coconut milk and aromatic spices. The shrimp soak up the curry sauce, making each bite tender and flavorful. Served over rice, it’s a hearty, dairy-free meal that feels indulgent without being heavy. The addition of lime juice and fresh cilantro brings brightness to the dish, balancing out the richness of the curry. This meal is perfect for a relaxing Sunday dinner, offering an exotic yet cozy comfort food experience.

Dairy-Free Shrimp and Avocado Salad

This Dairy-Free Shrimp and Avocado Salad is a refreshing and light option for a Sunday meal, perfect for warm weather or when you crave something healthy and satisfying. The tender shrimp are paired with creamy avocado, crunchy cucumbers, and a zesty lemon-lime vinaigrette. This salad is not only dairy-free but also gluten-free and packed with nutrients, making it a delicious and nourishing choice for lunch or dinner.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 avocados, diced
• 1 cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 2 cups mixed greens (arugula, spinach, or romaine)
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp lime juice
• 1 tsp honey (optional)
• Salt and pepper, to taste
• 1 tsp paprika (optional, for garnish)

Instructions

1. Cook the shrimp: In a skillet, heat olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until they are pink and opaque. Season with salt, pepper, and paprika, if desired. Remove from heat and let cool slightly.
2. Prepare the salad: In a large mixing bowl, combine the mixed greens, sliced cucumber, and red onion. Add the diced avocado and chopped cilantro, tossing gently to combine.
3. Make the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, lime juice, honey (if using), salt, and pepper. Adjust the seasoning as needed.
4. Assemble the salad: Arrange the salad on serving plates and top with the cooked shrimp. Drizzle with the vinaigrette and toss gently to coat.
5. Serve: Serve immediately and enjoy a fresh, flavorful meal.

Dairy-Free Shrimp and Avocado Salad is a light and vibrant dish that balances creamy avocado with crunchy vegetables and zesty shrimp. The lemon-lime vinaigrette ties all the flavors together, enhancing the freshness of the ingredients. This salad is not only refreshing but also nutritious, providing a healthy dose of healthy fats, protein, and vitamins. It’s a perfect choice for a quick and satisfying dairy-free lunch or dinner, and it’s ideal for meal prep if you want to enjoy it throughout the week.

Dairy-Free Shrimp Stir-Fry with Bell Peppers and Broccoli

This Dairy-Free Shrimp Stir-Fry with Bell Peppers and Broccoli is a colorful, nutritious, and satisfying dish that can be whipped up in under 30 minutes. The shrimp are stir-fried with a variety of vegetables in a savory, dairy-free sauce made with soy sauce, garlic, and ginger. The combination of crisp bell peppers and tender broccoli adds texture and flavor to the dish, making it a perfect weeknight meal that’s healthy and packed with flavor.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp honey (optional for sweetness)
• Salt and pepper, to taste
• Cooked rice or quinoa, for serving
• Sesame seeds, for garnish (optional)

Instructions

1. Cook the shrimp: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the skillet and set aside.
2. Sauté the vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the bell peppers and broccoli florets. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
3. Make the sauce: Add the minced garlic and grated ginger to the skillet with the vegetables. Cook for 1 minute until fragrant. Stir in the soy sauce, rice vinegar, sesame oil, and honey, and bring to a simmer for 2-3 minutes to allow the flavors to meld together.
4. Combine the shrimp and vegetables: Return the cooked shrimp to the skillet and toss everything together to combine. Cook for another 2 minutes to heat the shrimp through and ensure everything is coated with the sauce.
5. Serve: Serve the shrimp stir-fry over cooked rice or quinoa. Garnish with sesame seeds, if desired.

Dairy-Free Shrimp Stir-Fry with Bell Peppers and Broccoli is a delicious, colorful, and nutritious meal that’s quick to make and bursting with flavor. The shrimp take on a savory, umami-rich flavor from the soy sauce and sesame oil, while the bell peppers and broccoli add a satisfying crunch. This stir-fry is a great way to enjoy a balanced meal with protein, fiber, and vitamins, and it’s an excellent option for a busy Sunday dinner or weeknight meal. The addition of rice or quinoa makes it even more filling and versatile.

Dairy-Free Shrimp and Sweet Potato Hash

Dairy-Free Shrimp and Sweet Potato Hash is a hearty, savory dish perfect for a satisfying Sunday brunch or dinner. The combination of sweet potatoes, bell peppers, onions, and shrimp creates a flavorful, filling meal that’s packed with nutrients. With a simple seasoning of garlic, paprika, and a touch of olive oil, this hash is naturally dairy-free and makes for a comforting meal on its own or as a side dish.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 small yellow onion, diced
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh lime juice (optional, for garnish)

Instructions

1. Cook the sweet potatoes: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to soften and brown.
2. Add the vegetables: Add the red bell pepper and onion to the skillet with the sweet potatoes. Season with smoked paprika, cumin, salt, and pepper. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.
3. Cook the shrimp: In a separate skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until they are pink and opaque. Season with salt and pepper.
4. Combine the hash: Once the sweet potatoes and vegetables are cooked through, add the cooked shrimp to the skillet and toss everything together. Stir in the minced garlic and cook for an additional 1-2 minutes to combine the flavors.
5. Serve: Garnish the hash with fresh parsley and a squeeze of lime juice for extra brightness. Serve immediately.

Dairy-Free Shrimp and Sweet Potato Hash is a hearty, well-rounded dish that’s perfect for any time of the day. The sweetness of the potatoes complements the savory shrimp and spices, making it a comforting and filling meal. This dish is packed with nutrients from the vegetables and shrimp, making it a great option for a healthy, satisfying dinner or brunch. With its simple ingredients and easy preparation, this sweet potato hash is a perfect choice for a nourishing Sunday meal.

Dairy-Free Shrimp Tacos with Mango Salsa

These Dairy-Free Shrimp Tacos with Mango Salsa offer a vibrant, tropical twist on a classic favorite. The tender shrimp are seasoned with a blend of spices and paired with a fresh, sweet mango salsa that provides a burst of flavor. Wrapped in soft corn tortillas, these tacos are light, refreshing, and perfect for a Sunday meal that’s both satisfying and health-conscious. The combination of juicy shrimp and tangy salsa makes each bite feel like a celebration.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 2 tbsp olive oil
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 avocado, sliced
• 1 cup shredded cabbage (optional, for crunch)

For the Mango Salsa:

• 1 ripe mango, peeled and diced
• 1/2 red onion, finely diced
• 1/2 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. Prepare the salsa: In a medium bowl, combine the diced mango, red onion, red bell pepper, cilantro, lime juice, and salt. Stir to combine, then set aside to allow the flavors to marinate.
2. Cook the shrimp: In a small bowl, mix the cumin, chili powder, smoked paprika, salt, and pepper. Toss the shrimp in the olive oil, then coat them with the spice mix.
3. Sauté the shrimp: Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side, until pink and opaque.
4. Assemble the tacos: Warm the corn tortillas in a dry skillet or microwave. Fill each tortilla with a few shrimp, a spoonful of mango salsa, slices of avocado, and optional shredded cabbage for crunch.
5. Serve: Serve immediately with extra lime wedges on the side.

Dairy-Free Shrimp Tacos with Mango Salsa are a light, flavorful, and easy-to-make dish perfect for a fun Sunday meal. The shrimp are perfectly seasoned and paired with the sweetness of the mango salsa, offering a balance of flavors that are both tropical and savory. The tacos are not only satisfying but also packed with nutrients from the avocado and fresh vegetables. Whether you’re hosting a gathering or preparing a quick dinner for the family, these tacos are sure to impress!

Dairy-Free Shrimp Scampi with Zucchini Noodles

This Dairy-Free Shrimp Scampi with Zucchini Noodles is a healthy, low-carb twist on the classic pasta dish. The shrimp are sautéed in a garlic and lemon sauce with a splash of white wine, and served on a bed of zucchini noodles, making this dish light, flavorful, and dairy-free. It’s the perfect choice for a Sunday dinner when you want to indulge without the heaviness of traditional pasta.

Ingredients

• 1 lb shrimp, peeled and deveined
• 4 medium zucchinis, spiralized into noodles
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/4 cup dry white wine (or vegetable broth for a non-alcoholic option)
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1/4 cup fresh parsley, chopped
• Salt and pepper, to taste
• Red pepper flakes (optional, for heat)

Instructions

1. Prepare the zucchini noodles: Using a spiralizer, turn the zucchinis into noodles. Place the noodles in a colander, sprinkle with a pinch of salt, and let them sit for 10 minutes to release excess water. Pat them dry with a paper towel.
2. Cook the shrimp: In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until they are pink and opaque. Remove the shrimp from the skillet and set aside.
3. Make the scampi sauce: In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Pour in the white wine (or broth), lemon juice, and lemon zest, and bring the mixture to a simmer. Let it cook for 2-3 minutes to reduce slightly.
4. Combine the zucchini noodles: Add the zucchini noodles to the skillet and toss to coat them in the garlic-lemon sauce. Cook for 2-3 minutes, just until the noodles are tender but still have a slight crunch.
5. Finish the dish: Return the shrimp to the skillet and toss everything together. Season with salt, pepper, and red pepper flakes, if using. Garnish with fresh parsley.
6. Serve: Serve immediately, garnished with extra parsley and lemon wedges, if desired.

Dairy-Free Shrimp Scampi with Zucchini Noodles is a fresh, lighter alternative to the traditional shrimp scampi dish. The zucchini noodles add a satisfying crunch and soak up the tangy, garlicky sauce, while the shrimp remain juicy and flavorful. This dish is perfect for anyone looking for a healthy, low-carb, dairy-free meal without sacrificing flavor. It’s quick, easy, and perfect for a Sunday dinner that feels indulgent but is actually nourishing and light.

Dairy-Free Shrimp and Coconut Curry

Dairy-Free Shrimp and Coconut Curry is a creamy, flavorful dish that combines tender shrimp with a rich, aromatic coconut milk-based curry sauce. The coconut milk provides the perfect creamy base while the spices and fresh herbs add depth and complexity. Served with rice or quinoa, this curry makes for a hearty and satisfying meal, and it’s perfect for those looking for a comforting yet dairy-free dinner option.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 can (14 oz) full-fat coconut milk
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional, for heat)
• 2 tbsp olive oil
• 1/2 cup diced tomatoes (fresh or canned)
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Cooked rice or quinoa, for serving

Instructions

1. Cook the shrimp: 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 the shrimp from the skillet and set aside.
2. Make the curry base: In the same skillet, add the remaining tablespoon of olive oil and sauté the onion until softened, about 5 minutes. Add the minced garlic, grated ginger, and spices (curry powder, turmeric, cumin, coriander, and cayenne) and cook for another minute until fragrant.
3. Simmer the curry: Add the diced tomatoes and coconut milk to the skillet, stirring to combine. Bring the mixture to a simmer and let it cook for 5-7 minutes to thicken slightly and allow the flavors to meld together.
4. Combine the shrimp: Return the cooked shrimp to the skillet, stirring gently to coat in the curry sauce. Let it cook for an additional 2 minutes to heat through.
5. Serve: Serve the curry over cooked rice or quinoa, garnished with fresh cilantro.

Dairy-Free Shrimp and Coconut Curry is a rich, creamy, and satisfying dish that combines the sweetness of coconut milk with the warmth of curry spices. The shrimp take on the aromatic flavors of the curry, making every bite a delightful experience. This dish is not only dairy-free but also comforting and filling, making it an ideal choice for a Sunday dinner. The combination of spices, coconut milk, and shrimp creates a deeply satisfying meal, and it pairs beautifully with rice or quinoa for a complete meal.

Note: More recipes are coming soon!