Many years ago, I stumbled across this savory shrimp recipe from the South Beach Diet. I loved the concept, but it begged for just a little more flavor. So I upped the garlic and swapped in some smoked paprika for a little Spanish influence. It’s paired simply with greens and wild rice, to let the shrimp take center stage. But it also goes well with quinoa, vinaigrette salads, and roasted potatoes for a naturally dairy-free and gluten-free meal.
Special Diet Notes: Savory Shrimp over Wild Rice
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, and soy-free.
Savory Shrimp over Wild Rice
Prep time
Cook time
Total time
We use smoked paprika and extra garlic for a little Spanish-style flair. For a kick of spice, add a generous pinch of crushed red pepper with the spices or use hot paprika.
Author: Adapted from the South Beach Diet
Recipe type: Entree
Cuisine: Spanish
Serves: 3 servings
Ingredients
- 1 (6-ounce) package wild rice
- 1 pound shrimp, peeled and de-veined
- 1 teaspoons paprika
- 1 teaspoon smoked paprika
- 2 garlic cloves, minced
- ½ teaspoon white pepper
- ½ teaspoon salt
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- Chopped fresh parsley or microgreens
Instructions
- Prepare the wild rice according to the package directions. Place the shrimp in a large bowl. Add the paprika, smoked paprika, garlic, white pepper, and salt and stir until the spices are evenly distributed.
- Heat the oil in a skillet until hot. Add the shrimp and cook on medium heat for 30 seconds. Stir in the cherry tomatoes, and cook for an additional 45 seconds or until the shrimp are opaque, stirring constantly. Remove from the heat.
- Serve the shrimp and tomatoes over the microgreens (or garnished with parsley) and the wild rice.
More Dairy-Free Shrimp Recipes
Low Carb Shrimp Egg Roll Bowl
Coconut Curry Shrimp and Grits
Asian-Style Peanut Butter Ramen with Spicy Orange Shrimp
