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    You are at:Home»Dairy-Free Recipes»Savory Shrimp & Wild Rice for a Healthy Dinner

    Savory Shrimp & Wild Rice for a Healthy Dinner

    0
    By Alisa Fleming on June 1, 2006 Dairy-Free Recipes, Entrees

    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.

    Savory Shrimp over Wild Rice Recipe with Warm Spanish Influence - naturally Dairy-Free, Gluten-Free, Soy-Free, and Nut-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
     
    Print
    Prep time
    15 mins
    Cook time
    15 mins
    Total time
    30 mins
     
    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
    1. 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.
    2. 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.
    3. Serve the shrimp and tomatoes over the microgreens (or garnished with parsley) and the wild rice.
    3.5.3229

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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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