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.
- 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
- 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.