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.
Spanish Shrimp for a Healthy Dairy-Free, Gluten-Free Dinner
This really is quite a simple entrée, but I do want to quickly address the spices and seasonings in this Spanish shrimp entrée.
- Smoked Paprika – This used to be a rare spice, but now it’s sold in most major grocery stores by several different brands. I you don’t have any on hand, you can substitute all regular paprika. But try to get the smoked paprika if you can!
- Garlic – If you only have jarred garlic on hand, use about 1 teaspoon. If you want to substitute granulated or powdered garlic, use about 1/2 teaspoon.
- White Pepper – This is milder and more subtle than black pepper. If you don’t have any on hand, you can use black pepper, but I would start with just 1/4 teaspoon, and add more to taste.
- Salt – Some shrimp are very salty. You might not need this much added salt. To test, you can cook up one shrimp (it takes just a couple minutes) and taste test it for flavor. If it’s fairly salty, you can add just 1/4 teaspoon or less of the salt.
Special Diet Notes: Spanish Shrimp over Wild Rice
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, and soy-free. Some might also consider it paleo-friendly.
Spanish Shrimp & Wild Rice
Author: Adapted from the South Beach Diet
Recipe type: Entree
Cuisine: Spanish
- 1 (6-ounce) package wild rice
- 1 pound shrimp, peeled and de-veined
- 1 teaspoon 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.
Serving size: ⅓ recipe Calories: 441 Fat: 8.2g Saturated fat: 1.6g Carbohydrates: 48.8g Sugar: 3.2g Sodium: 764mg Fiber: 4.9g Protein: 43.7g
3.5.3229
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
