40+ Delicious Sunday Paleo Shrimp Recipes to Elevate Your Dinners

Sundays are a special day reserved for relaxation, enjoying time with loved ones, and indulging in meals that feel like a treat but don’t compromise on health.

For those committed to maintaining a paleo lifestyle, finding the perfect recipe that balances both taste and nutritional value can be a challenge.

Enter shrimp, a versatile seafood packed with lean protein and nutrients, making it an ideal ingredient for paleo-friendly meals.

Whether you’re craving a light salad, a hearty main course, or a flavorful appetizer, shrimp is a wonderful way to create dishes that are both satisfying and wholesome.

In this blog post, we’ve rounded up 40+ Sunday paleo shrimp recipes that cater to every taste and cooking style.

From simple skillet meals to impressive dishes worthy of a dinner party, these recipes will bring variety, nutrition, and mouthwatering flavors to your Sunday menu.

Get ready to discover your new favorite shrimp recipes that will make your Sunday dinners easier and more enjoyable!

40+ Delicious Sunday Paleo Shrimp Recipes to Elevate Your Dinners

Sundays are meant for unwinding, recharging, and nourishing both body and soul.

With these 40+ Sunday paleo shrimp recipes, you’re equipped to add variety and flavor to your weekly meal plan while staying true to a healthy lifestyle.

Each recipe brings unique tastes and textures, whether you’re in the mood for something spicy, light, or hearty. The best part?

They’re all easy to make, ensuring that your Sunday remains stress-free and enjoyable.

So, next Sunday, skip the takeout and turn to these simple, wholesome recipes that will satisfy your cravings and bring joy to your table.

Garlic Lemon Shrimp with Zucchini Noodles

This simple yet flavorful dish combines tender shrimp sautéed in garlic and a splash of lemon juice, served over fresh, spiralized zucchini noodles for a light and satisfying paleo meal. It’s perfect for a quick weeknight dinner or a relaxing Sunday meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchini, spiralized
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Optional: Red pepper flakes for a hint of spice

Instructions:

1. Heat 2 tbsp of olive oil in a large skillet over medium-high heat.
2. Add the garlic and sauté for about 1 minute, until fragrant.
3. Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until they turn pink and opaque. Season with salt, pepper, and red pepper flakes if desired.
4. Remove the shrimp from the skillet and set aside. Add the remaining olive oil and zucchini noodles to the pan. Sauté for 2-3 minutes until slightly tender.
5. Return the shrimp to the skillet, add the lemon juice and zest, and toss to combine.
6. Sprinkle with chopped parsley and serve immediately.

This dish is refreshing and brimming with zesty flavors that make it a standout. The combination of garlic, lemon, and fresh herbs brings out the natural sweetness of the shrimp, perfectly complementing the crisp-tender zucchini noodles. Ideal for those looking to enjoy a light, nutrient-packed meal.

Paleo Shrimp and Avocado Salad

This shrimp and avocado salad is a paleo-friendly dish that’s vibrant, nutritious, and bursting with flavors. With a blend of crunchy veggies, creamy avocado, and perfectly cooked shrimp, it’s an effortless way to enjoy a satisfying yet healthy meal.

Ingredients:

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

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until pink and opaque. Season with salt and pepper.
2. In a large mixing bowl, combine the avocado, cherry tomatoes, cucumber, red onion, and cilantro.
3. Gently fold in the cooked shrimp, drizzle with lime juice, and season with additional salt and pepper if needed.
4. Serve immediately on a plate or in a bowl.

This shrimp and avocado salad is a refreshing choice that’s perfect for a sunny Sunday. The creamy texture of the avocado paired with the tangy lime juice enhances the shrimp’s natural flavors. The vegetables add a crisp, crunchy bite, making this dish perfect for those craving a balanced, refreshing meal.

Coconut Curry Shrimp Skillet

For those who love a touch of warmth and exotic flavors, this coconut curry shrimp skillet is a paleo dish packed with rich spices and creamy coconut milk. It’s an easy-to-make, hearty meal that’s ideal for a laid-back Sunday dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp red curry paste
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tbsp fish sauce (optional, ensure paleo-compliant)
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 1 tbsp coconut oil
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat the coconut oil in a skillet over medium heat. Add the minced garlic and grated ginger, sautéing for 1 minute.
2. Stir in the red curry paste, turmeric, and paprika. Cook for another minute to bloom the spices.
3. Pour in the coconut milk and bring the mixture to a simmer. Add the fish sauce if using.
4. Add the shrimp to the skillet and cook for 2-3 minutes on each side, until they turn pink and are cooked through.
5. Remove from heat and garnish with fresh cilantro. Serve with lime wedges for a burst of freshness.

The coconut curry shrimp skillet is an indulgent dish with layers of flavor from the red curry paste, turmeric, and coconut milk. This recipe is aromatic and warming, making it a comforting dish that’s perfect for unwinding on a Sunday. The creamy coconut milk pairs wonderfully with the shrimp, while the lime adds a bright, tangy contrast.

Paleo Shrimp and Cauliflower Rice Stir-Fry

This shrimp stir-fry with cauliflower rice is an easy-to-make, paleo-approved dish that’s packed with nutrients and bold flavors. Perfect for a Sunday night meal, it brings the taste of a takeout favorite into your home, with healthy ingredients that won’t leave you feeling heavy.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp avocado oil or coconut oil
• 2 cups cauliflower rice (fresh or frozen)
• 1 bell pepper, thinly sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tbsp coconut aminos
• 1 tbsp fresh ginger, grated
• Salt and pepper to taste
• Green onions and sesame seeds for garnish (optional)

Instructions:

1. Heat 1 tbsp of oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp and set aside.
2. Add the remaining oil to the skillet. Sauté the minced garlic and grated ginger for 1 minute until fragrant.
3. Add the bell pepper and broccoli, cooking for 3-4 minutes until they start to soften.
4. Stir in the cauliflower rice and cook for an additional 3-4 minutes, stirring frequently.
5. Add the shrimp back to the skillet and pour in the coconut aminos. Season with salt and pepper to taste and mix everything well.
6. Serve garnished with green onions and a sprinkle of sesame seeds if desired.

This stir-fry is a balanced combination of protein, veggies, and healthy fats, offering a delicious alternative to traditional fried rice. The lightness of cauliflower rice complements the flavorful shrimp and crisp veggies, creating a satisfying meal that’s perfect for a paleo-friendly Sunday.

Spicy Lemon Herb Shrimp Skewers

These spicy lemon herb shrimp skewers are bursting with zesty citrus and aromatic herbs, perfect for grilling or broiling. They make an impressive dish for a Sunday gathering or a special dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 2 tbsp fresh parsley, chopped
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 3 cloves garlic, minced
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions:

1. In a bowl, combine olive oil, lemon juice and zest, parsley, paprika, cayenne pepper, garlic, salt, and black pepper. Mix well.
2. Add the shrimp to the marinade and toss to coat. Let marinate for 15-30 minutes in the refrigerator.
3. Preheat a grill or grill pan over medium-high heat. Thread the shrimp onto skewers.
4. Grill for 2-3 minutes per side or until the shrimp turn pink and slightly charred.
5. Serve with lemon wedges and additional chopped parsley.

These shrimp skewers are a bold, zesty, and slightly spicy treat that’s perfect for a Sunday BBQ or a quick indoor grilling session. The lemon herb marinade infuses the shrimp with freshness while the paprika and cayenne add a warm kick. They’re great as a main dish or served over a salad for an added twist.

Shrimp Avocado Lettuce Wraps

These shrimp avocado lettuce wraps are a light and refreshing meal option, perfect for a paleo-friendly Sunday lunch. They’re full of healthy fats, crisp veggies, and a burst of flavor from a simple homemade seasoning.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 avocado, diced
• 1/2 cup shredded carrots
• 1/4 cup red cabbage, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 head of lettuce (iceberg or Romaine), leaves separated

Instructions:

1. Heat the olive oil in a skillet over medium-high heat. Add the shrimp and sprinkle with cumin, salt, and pepper. Cook for 2-3 minutes per side until they turn pink and opaque. Remove from heat.
2. In a mixing bowl, gently toss the avocado, shredded carrots, red cabbage, and cilantro with lime juice.
3. To assemble, place a few shrimp on a lettuce leaf and top with the avocado slaw. Serve with extra lime wedges on the side.

These shrimp avocado lettuce wraps are a perfect combination of tender shrimp, creamy avocado, and crisp veggies, all wrapped in fresh lettuce. They’re light but satisfying, making them ideal for a paleo Sunday meal. The combination of flavors and textures provides a well-balanced bite that’s sure to please.

Paleo Shrimp Scampi with Spaghetti Squash

This paleo shrimp scampi with spaghetti squash is a healthier twist on the classic Italian dish. The combination of garlic, lemon, and shrimp with the delicate texture of spaghetti squash makes for an elegant and flavorful Sunday dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 medium spaghetti squash, cooked and shredded
• 3 tbsp olive oil or ghee
• 4 cloves garlic, minced
• 1/4 cup chicken broth (paleo-friendly)
• Juice and zest of 1 lemon
• 2 tbsp fresh parsley, chopped
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat the oven and cook the spaghetti squash by slicing it in half, removing seeds, and roasting cut-side down at 400°F for 40 minutes or until fork-tender. Shred into strands once cooled.
2. In a skillet over medium-high heat, add 2 tbsp of olive oil or ghee and sauté the minced garlic for 1 minute until fragrant.
3. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Season with salt and black pepper.
4. Pour in the chicken broth, lemon juice, and zest. Let the mixture simmer for 2 minutes, allowing the flavors to meld.
5. Add the cooked spaghetti squash to the skillet and toss until combined.
6. Sprinkle with fresh parsley and serve with lemon wedges.

This shrimp scampi with spaghetti squash is rich in flavor, thanks to the lemony, garlicky sauce and the juicy shrimp. The squash acts as a perfect substitute for pasta, providing a tender and satisfying texture without the carbs. It’s a gourmet dish that’s paleo-friendly and ideal for a Sunday night indulgence.

Coconut Lime Shrimp Curry

This coconut lime shrimp curry is a delicious, creamy, and mildly spicy dish that brings a taste of the tropics to your Sunday table. It pairs perfectly with steamed veggies or cauliflower rice for a complete paleo meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp red curry paste
• 1/2 cup red bell pepper, thinly sliced
• 1/2 cup baby spinach
• 1 tbsp fresh lime juice
• 1 tbsp fresh cilantro, chopped
• 1 tbsp coconut oil
• Salt and pepper to taste
• Lime wedges for serving

Instructions:

1. Heat the coconut oil in a skillet over medium-high heat. Add the red curry paste and sauté for 1-2 minutes to bloom the flavors.
2. Pour in the coconut milk and bring to a simmer. Add the red bell pepper and cook for 2-3 minutes until it begins to soften.
3. Add the shrimp and cook for 3-4 minutes until they turn pink and opaque. Stir in the spinach and cook for another minute.
4. Season with salt and pepper, and finish with fresh lime juice. Remove from heat and garnish with chopped cilantro.
5. Serve with lime wedges and additional cilantro if desired.

This coconut lime shrimp curry is rich and satisfying with its creamy coconut base and the sharp brightness of lime. The red curry paste adds warmth and depth, making this a comforting dish that’s perfect for winding down on a Sunday evening. The shrimp soak up all the flavors, and the spinach adds a touch of freshness to each bite.

Shrimp and Avocado Salsa Tacos

These shrimp and avocado salsa tacos are paleo-friendly, fresh, and packed with flavor. Perfect for a casual Sunday dinner, they are easy to prepare and bring a burst of zesty goodness to your table.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 avocado, diced
• 1/2 cup cherry tomatoes, diced
• 1/4 red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 lime, juiced
• Large lettuce leaves or paleo tortillas for serving

Instructions:

1. In a bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, and pepper.
2. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat and set aside.
3. In a separate bowl, combine the diced avocado, cherry tomatoes, red onion, cilantro, and lime juice to make the avocado salsa.
4. To assemble, place the cooked shrimp on a lettuce leaf or paleo tortilla and top with the avocado salsa.
5. Serve immediately with additional lime wedges if desired.

These shrimp and avocado salsa tacos are the perfect blend of flavors and textures, with the cool creaminess of avocado contrasting beautifully with the warm, spiced shrimp. The salsa adds a refreshing, tangy finish, making these tacos a light and delicious option for a paleo-friendly Sunday meal.

Paleo Garlic Butter Shrimp with Zucchini Noodles

This garlic butter shrimp with zucchini noodles is a healthy, low-carb dish that’s bursting with flavor. Perfect for a paleo Sunday dinner, it’s quick to prepare and offers a satisfying blend of succulent shrimp and tender, fresh veggies.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 medium zucchinis, spiralized into noodles
• 3 tbsp unsalted ghee or coconut oil
• 4 cloves garlic, minced
• 1/4 cup chicken broth (paleo-friendly)
• Juice of 1 lemon
• 2 tbsp fresh parsley, chopped
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions:

1. In a large skillet, heat 1 tbsp of ghee or coconut oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until pink and opaque. Remove the shrimp and set aside.
2. Add the remaining ghee and minced garlic to the skillet and sauté for 1 minute until fragrant.
3. Pour in the chicken broth and lemon juice, letting it simmer for 2-3 minutes.
4. Add the zucchini noodles and cook for 2-3 minutes until just tender.
5. Return the shrimp to the skillet and toss everything together. Season with salt and black pepper to taste.
6. Garnish with fresh parsley and serve with lemon wedges.

This dish is light yet flavorful, perfect for a relaxing Sunday evening. The shrimp is tender and rich with garlic butter, while the zucchini noodles provide a satisfying texture without the carbs. The lemon juice adds a bright, tangy note, making this meal both refreshing and hearty.

Paleo Shrimp Ceviche

This paleo shrimp ceviche is a perfect dish for a sunny Sunday lunch or dinner. It’s light, refreshing, and full of zesty flavors from lime and fresh herbs. It’s also an ideal way to enjoy shrimp with minimal preparation while keeping things paleo-friendly.

Ingredients:

• 1 lb shrimp, peeled, deveined, and diced
• 1/2 cup fresh lime juice
• 1/2 cup diced tomatoes
• 1/4 cup red onion, finely chopped
• 1/2 cup cucumber, diced
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, finely chopped (optional)
• Salt and black pepper to taste
• Avocado slices for serving

Instructions:

1. In a bowl, combine the shrimp and lime juice. Let the mixture sit for 20-30 minutes in the refrigerator until the shrimp turns opaque and “cooks” in the lime juice.
2. Drain any excess lime juice and add the diced tomatoes, red onion, cucumber, cilantro, and jalapeño (if using) to the shrimp. Mix well.
3. Season with salt and black pepper to taste and serve chilled.
4. Serve with slices of avocado on the side for an added touch of creaminess.

This shrimp ceviche is light and full of vibrant flavors that are perfect for a Sunday meal. The shrimp’s natural sweetness pairs wonderfully with the tangy lime and the crunch of the vegetables. It’s refreshing, healthy, and makes for a great appetizer or a light main course.

Paleo Lemon Herb Shrimp and Asparagus Skillet

This lemon herb shrimp and asparagus skillet is a one-pan wonder that’s perfect for a quick and flavorful paleo-friendly Sunday dinner. Packed with protein and nutrient-rich veggies, it’s both healthy and satisfying.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tbsp olive oil
• 4 cloves garlic, minced
• Juice and zest of 1 lemon
• 1 tbsp fresh dill, chopped
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the asparagus and cook for 3-4 minutes until tender-crisp. Remove the asparagus from the skillet and set aside.
2. Add the remaining oil to the skillet and sauté the minced garlic for 1 minute until fragrant.
3. Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and opaque.
4. Add the asparagus back to the skillet and squeeze in the lemon juice and zest. Sprinkle with chopped dill and season with salt and black pepper to taste.
5. Serve hot with lemon wedges on the side.

This lemon herb shrimp and asparagus skillet is full of bright, fresh flavors, making it an ideal Sunday night dish that’s light yet satisfying. The lemon and dill infuse the shrimp with a refreshing, zesty taste, and the asparagus adds a nutrient boost and a lovely crunch. It’s an easy-to-make, paleo-friendly dinner that feels special enough for a weekend treat.

Paleo Shrimp and Cauliflower Fried Rice

This paleo shrimp and cauliflower fried rice is a great alternative to traditional fried rice, giving you all the flavor and none of the grains. It’s quick, nutritious, and perfect for a Sunday dinner that feels indulgent but stays on track with your paleo lifestyle.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 medium head of cauliflower, grated or processed into rice-sized pieces
• 2 tbsp coconut oil
• 3 cloves garlic, minced
• 1/2 cup carrots, finely diced
• 1/2 cup peas (optional)
• 2 eggs, beaten
• 2 tbsp coconut aminos (or paleo-friendly soy sauce substitute)
• 1 tbsp sesame oil
• 2 green onions, sliced
• Salt and black pepper to taste

Instructions:

1. Heat 1 tbsp of coconut 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 from the skillet and set aside.
2. Add the remaining coconut oil and sauté the minced garlic for 1 minute. Add the diced carrots and peas (if using) and stir-fry for 2-3 minutes until the vegetables are tender.
3. Push the vegetables to the side of the skillet and pour the beaten eggs into the pan. Scramble until fully cooked and then mix with the vegetables.
4. Add the cauliflower rice to the skillet and stir-fry for 3-4 minutes until the rice is tender. Stir in the coconut aminos and sesame oil, and season with salt and black pepper.
5. Return the shrimp to the skillet and toss everything together. Sprinkle with sliced green onions and serve hot.

This shrimp and cauliflower fried rice is rich with flavors and textures, offering the savory, umami taste of traditional fried rice with a lighter, paleo-friendly twist. It’s perfect for Sunday dinner, bringing the comfort of a takeout-style meal while staying healthy and satisfying.

Paleo Spicy Shrimp Skewers

These spicy shrimp skewers are a simple yet delicious way to enjoy shrimp with bold, zesty flavors. Perfect for a weekend cookout or a relaxed dinner, they’re easy to make and perfect when paired with a side of grilled vegetables or a simple salad.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 tbsp olive oil
• 1 tbsp paprika
• 1 tsp chili powder
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and black pepper to taste
• Lemon wedges for serving
• Fresh parsley for garnish

Instructions:

1. In a bowl, combine the olive oil, paprika, chili powder, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Mix well to create the marinade.
2. Add the shrimp to the bowl and toss to coat evenly. Marinate for 15-20 minutes.
3. Preheat the grill or grill pan over medium-high heat. Thread the marinated shrimp onto skewers.
4. Grill the shrimp for 2-3 minutes per side until pink and opaque.
5. Remove from the grill, garnish with fresh parsley, and serve with lemon wedges.

These spicy shrimp skewers are a flavorful and quick dish that’s perfect for a Sunday evening. The bold spices bring a little heat and depth to the shrimp, while the lemon adds a refreshing touch. Ideal for serving with a side of grilled vegetables or a crisp salad, they are simple, satisfying, and paleo-approved.

Paleo Shrimp Stuffed Bell Peppers

These paleo shrimp-stuffed bell peppers are a hearty and flavorful meal, perfect for a Sunday night dinner that feels like a treat. Filled with a zesty shrimp mixture and baked until tender, these stuffed peppers are both satisfying and nutritious.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup cherry tomatoes, chopped
• 1/4 cup fresh cilantro, chopped
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Salt and black pepper to taste
• 1/2 lime, juiced

Instructions:

1. Preheat the oven to 400°F (200°C). Slice the tops off the bell peppers and remove the seeds. Place the peppers cut-side up in a baking dish.
2. In a skillet over medium-high heat, add the olive oil and sauté the onion and garlic until fragrant and translucent, about 3-4 minutes.
3. Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink. Remove from heat and stir in the cherry tomatoes, cilantro, paprika, cumin, chili powder, salt, black pepper, and lime juice.
4. Spoon the shrimp mixture into each bell pepper, pressing down gently to fill.
5. Bake for 20-25 minutes, or until the peppers are tender.
6. Serve hot, garnished with additional cilantro and lime wedges.

These shrimp-stuffed bell peppers are a colorful, flavorful dish that’s perfect for a relaxed Sunday dinner. The combination of shrimp with spices, tomatoes, and fresh cilantro offers a delightful mix of flavors. The bell peppers act as a natural vessel, making this meal both delicious and visually appealing.

Note: More recipes​ are coming soon!