12+ Paleo Shrimp Recipes Made Clean & Simple

Some of my very favorite dinners have started with a pound of wild shrimp and a quiet craving. There’s just something about those busy nights when you want something bright, filling, and still clean—maybe you’ve come home, groceries in tote, ready to toss together a meal that actually leaves you feeling good. Paleo shrimp recipes are my forever go-to when I want dinner to taste special but not fussy. Whether the shrimp’s sizzling in a skillet with simple garlic and oil or soaking up flavor in a sheet pan with fresh veggies, I know I’ll get a meal my family gathers happily around. I love how quickly these dishes come together, how easily they please a crowd (even my picky eaters), and how they make weeknights feel just a little more celebratory. If you’re after inspiration that keeps dinner both clean and easy, these 12+ Paleo shrimp recipes made clean & simple are right up your alley.

1. Garlic Lemon Skillet Shrimp

Why You’ll Love It:

This recipe is a weeknight lifesaver—zesty, buttery shrimp in under 20 minutes, with ingredients you probably have. It’s a leap from frozen bag to table with zero stress, perfect when you’re short on time but not on taste. My kids devour it, and it’s always popular when friends drop by.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Ingredients Needed:

• 1.5 lbs raw shrimp, peeled and deveined
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 lemon, zested and juiced
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

How to Make It:

1. Pat shrimp very dry with paper towels.
2. Heat olive oil over medium heat in a large skillet.
3. Add garlic and cook until fragrant, about 30 seconds.
4. Add shrimp and season with salt and pepper.
5. Cook, stirring occasionally, until shrimp just turn pink, 2–3 minutes per side.
6. Remove from heat. Stir in lemon juice and zest, and sprinkle with parsley.
7. Serve immediately with extra lemon wedges.

Optional Enhancers (choose 2):

Flavor Boost: Add a pinch of crushed red pepper flakes for a little heat.

Best Pairings: Try with cauliflower rice, sautéed greens, or roasted sweet potatoes.

2. Coconut Lime Shrimp Curry

Why You’ll Love It:

This is my comfort-in-a-bowl recipe for drizzly nights. Creamy, fragrant, and just a touch tangy from fresh lime, it’s a dish that feels so much more complex than it really is. It’s ideal for both weeknight dinners and easy entertaining.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients Needed:

• 1.5 lbs raw shrimp, peeled and deveined
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp avocado oil
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp curry powder
• 1/4 tsp sea salt
• 2 limes, one zested and juiced, one for wedges
• 1/4 cup chopped fresh cilantro
• 1 small red chili, sliced (optional)

How to Make It:

1. Heat oil in a large skillet over medium heat. Sauté onion until translucent, 3–4 minutes.
2. Add garlic, ginger, and curry powder; cook for 1 minutes.
3. Stir in coconut milk and bring to a gentle simmer.
4. Add shrimp, salt, and lime zest; simmer until shrimp just turn pink, 4–5 minutes.
5. Stir in lime juice and cilantro.
6. Serve hot, garnished with red chili and extra lime wedges.

Swap This With That: Use fresh basil instead of cilantro for a twist.

Meal Prep Tip: Store leftovers in an airtight container for up to 2 days.

3. Sheet Pan Shrimp Fajitas

Why You’ll Love It:

When dinner needs to be hands-off, this sheet pan recipe is my solution. Toss everything together, pop it in the oven, and forget about it until your kitchen smells amazing. It’s colorful, satisfying, and ideal for busy weeknights.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 16 minutes

Total Time: 26 minutes

Ingredients Needed:

• 1.5 lbs large shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 large red onion, sliced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1/2 tsp sea salt
• 1/4 tsp ground cumin
• 1/4 cup fresh cilantro, chopped
• 2 limes, cut into wedges

How to Make It:

1. Preheat oven to 425°F.
2. In a large bowl, toss shrimp, peppers, onion, oil, and all spices until well coated.
3. Spread mixture onto a large sheet pan in a single layer.
4. Roast for 14–16 minutes, stirring once halfway, until shrimp are cooked through.
5. Sprinkle with cilantro and serve on the pan with lime wedges.

Serving Idea: Serve with lettuce wraps or Paleo tortillas.

Flavor Boost: Add a pinch of cayenne for extra heat.

4. Classic Shrimp & Avocado Salad

Why You’ll Love It:

This is my lunch fix when I want something light but seriously filling. Juicy shrimp, buttery avocado, and a zippy citrus dressing—so fresh, so quick, and always a crowd-pleaser at summer lunches or potlucks.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 6 minutes

Total Time: 21 minutes

Ingredients Needed:

• 1 lb cooked shrimp, peeled and deveined
• 2 ripe avocados, diced
• 5 oz mixed salad greens
• 1/2 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 lemon, juiced
• 3 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper

How to Make It:

1. In a large bowl, toss shrimp, avocado, greens, onion, and tomatoes together.
2. Whisk together lemon juice, olive oil, salt, and pepper in a small bowl.
3. Drizzle dressing over the salad and toss gently to combine.
4. Serve immediately.

Swap This With That: Use arugula or baby spinach instead of mixed greens.

Common Mistake to Avoid: Toss gently—overmixing can mash the avocado.

5. Spicy Garlic Shrimp & Cauliflower Grits

Why You’ll Love It:

This recipe’s got southern comfort with a Paleo spin. Creamy grits and spicy shrimp satisfy those savory cravings and it feels like eating something far more indulgent than it is.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients Needed:

• 1.5 lbs shrimp, peeled and deveined
• 2 tbsp ghee or olive oil
• 3 garlic cloves, minced
• 1/2 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp sea salt
• 1 large head cauliflower, cut into florets
• 1/4 cup coconut milk
• 1/4 cup chopped fresh chives

How to Make It:

1. Steam cauliflower florets until tender, about 10 minutes.
2. Transfer to a blender, add coconut milk and half the salt, and blend until smooth.
3. In a skillet, heat ghee or oil over medium-high. Add garlic, paprika, cayenne, and remaining salt.
4. Stir in shrimp and cook until pink, 3–4 minutes.
5. Spoon cauliflower grits into bowls, top with spicy shrimp, and sprinkle with chives.

Serving Idea: Top with sautéed mushrooms for added earthiness.

Meal Prep Tip: Cook the cauliflower grits ahead and reheat gently.

6. Crispy Shrimp Lettuce Wraps

Why You’ll Love It:

Nothing beats these when you want something finger-friendly and fresh. I love making a spread of ingredients and letting everyone wrap their own shrimp—they get crisp, have that satisfying crunch, and feel picnic-ready.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients Needed:

• 1 lb raw shrimp, peeled and deveined
• 2 tbsp arrowroot starch
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp avocado oil
• 1 head butter lettuce, leaves separated
• 1 large carrot, shredded
• 1/2 cucumber, sliced into ribbons
• 1 lime, cut into wedges

How to Make It:

1. Pat shrimp dry and toss with arrowroot, salt, and pepper.
2. Heat oil in a skillet over medium-high heat.
3. Cook shrimp in batches, 2–3 minutes per side until crispy and golden.
4. Arrange on a platter with lettuce leaves, carrots, and cucumber.
5. Serve shrimp and toppings for self-assembled wraps with lime wedges.

Flavor Boost: Add a spoonful of Paleo chili garlic sauce to each wrap.

Serving Idea: Set out fresh herbs like mint or cilantro for more flavor.

7. Herb-Roasted Shrimp & Broccoli

Why You’ll Love It:

This one’s for the nights you want protein and veggies all on one pan, with minimal fuss and big herby flavor. It’s great for meal prepping lunches or quick family dinners, and leftovers are versatile.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Ingredients Needed:

• 1.5 lbs shrimp, peeled and deveined
• 1 large head broccoli, cut into florets
• 3 tbsp olive oil
• 1 tbsp chopped fresh dill
• 2 tbsp chopped fresh parsley
• 1 lemon, cut into wedges
• 3/4 tsp sea salt
• 1/4 tsp black pepper

How to Make It:

1. Preheat oven to 425°F.
2. Toss broccoli with 2 tbsp olive oil and half the salt and pepper; arrange on a baking sheet.
3. Roast for 10 minutes.
4. Toss shrimp with remaining oil, herbs, and salt; add to pan.
5. Roast everything for another 8 minutes until shrimp are opaque.
6. Serve with lemon wedges.

Meal Prep Tip: Store leftovers in a glass container and gently reheat in a skillet.

Best Pairings: Wonderful with roasted sweet potato or a simple side of tomato salad.

8. Paleo Shrimp Scampi with Zucchini Noodles

Why You’ll Love It:

When I’m craving Italian and want to keep it light, this quick scampi hits the spot. Swapping regular pasta for zucchini noodles keeps the flavor but without the heavy feeling.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients Needed:

• 1.25 lbs shrimp, peeled and deveined
• 4 medium zucchini, spiralized
• 3 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 1 lemon, juiced
• 1/2 tsp sea salt
• Freshly ground black pepper, to taste
• 2 tbsp chopped parsley

How to Make It:

1. Pat shrimp dry and season with salt and pepper.
2. Heat 2 tbsp olive oil in a skillet over medium. Add garlic and cook until fragrant.
3. Add shrimp and cook 2 minutes per side until just pink. Remove shrimp and set aside.
4. In same pan, add remaining olive oil and zucchini noodles. Toss for 1–2 minutes until just tender.
5. Return shrimp to the skillet, add lemon juice, toss everything together, and sprinkle with parsley before serving.

Common Mistake to Avoid: Don’t overcook the zucchini noodles—they should stay just crisp.

Flavor Boost: Add a pinch of red pepper flakes with the garlic.

9. Chimichurri Shrimp Kebabs

Why You’ll Love It:

Grilling brings out the best in shrimp, and these kebabs taste like summer even on chilly days. The herby, garlicky chimichurri sauce is addictive—I love making extra for dipping veggies.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 8 minutes

Total Time: 28 minutes

Ingredients Needed:

• 1.5 lbs large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp lime juice
• 2 cups fresh parsley leaves
• 1/2 cup fresh cilantro leaves
• 3 garlic cloves
• 1/2 tsp crushed red pepper
• 1/2 tsp sea salt
• 1/4 cup olive oil (for chimichurri)
• Skewers, soaked if wooden

How to Make It:

1. Thread shrimp onto skewers.
2. In a blender, combine parsley, cilantro, garlic, red pepper, salt, lime juice, and olive oil. Blend to a coarse sauce.
3. Toss half the chimichurri with shrimp and set aside 10 minutes to marinate.
4. Preheat grill or grill pan to medium-high. Grill skewers 2–3 minutes per side until shrimp are opaque.
5. Serve hot, drizzled with remaining chimichurri.

Serving Idea: Serve with a platter of grilled vegetables.

Meal Prep Tip: Chimichurri can be made up to 3 days ahead.

10. Paleo Shrimp Chowder

Why You’ll Love It:

On chilly days, this chowder is the bowl I want to curl up with. Creamy from coconut milk but loaded with veggies and shrimp, it’s both filling and light.

Serving size: Serves 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients Needed:

• 1 lb shrimp, peeled and chopped
• 2 tbsp olive oil
• 1 yellow onion, diced
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 1 medium white potato, peeled and diced
• 3 cups chicken broth
• 1 can (13.5 oz) coconut milk
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp chopped chives

How to Make It:

1. Heat olive oil in a large pot over medium. Sauté onion, garlic, celery, and carrot until soft, 6–8 minutes.
2. Add potato and broth; simmer 15 minutes until potato is tender.
3. Stir in coconut milk and shrimp; simmer until shrimp are pink, 4–5 minutes.
4. Add salt, pepper, and chives. Serve warm.

Best Pairings: Enjoy with a simple side salad or Paleo almond flour biscuits.

Personal Note: I often make this after a weekend at the beach when we bring home fresh shrimp.

11. Lemon Dill Shrimp Salad Boats

Why You’ll Love It:

These are so fun for parties, especially when you want that “fancy but easy” vibe. Crisp lettuce leaves make perfect holders for a tangy, herby cold shrimp salad.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 23 minutes

Ingredients Needed:

• 1 lb cooked shrimp, chopped
• 1/4 cup Paleo mayonnaise
• 1 tbsp fresh dill, chopped
• 1 celery stalk, finely diced
• 1 lemon, zested and juiced
• 1/4 tsp sea salt
• 8–10 large romaine lettuce leaves

How to Make It:

1. In a mixing bowl, combine shrimp, mayonnaise, dill, celery, lemon zest, juice, and salt. Stir well.
2. Spoon the shrimp salad into cleaned romaine leaves.
3. Arrange on a platter and serve chilled.

Flavor Boost: Add finely diced pickles for extra tang.

Common Mistake to Avoid: Don’t overdress the shrimp—just enough mayo to bind.

12. Mediterranean Shrimp Skillet

Why You’ll Love It:

This one-pan meal is a regular in my rotation for its sunny, briny flavors and easy clean-up. It reminds me of dinners along the coast, but takes only half an hour at home.

Serving size: Serves 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients Needed:

• 1.5 lbs shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cups cherry tomatoes, halved
• 1 cup baby spinach
• 1/2 cup Kalamata olives, pitted and halved
• 2 tbsp capers, rinsed
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

How to Make It:

1. Heat olive oil in a large skillet over medium.
2. Sauté tomatoes until they just soften, about 3 minutes.
3. Add shrimp, salt, and pepper, cook until just pink.
4. Stir in spinach, olives, and capers, cook 1–2 minutes.
5. Sprinkle with parsley and serve.

Swap This With That: Use artichoke hearts or roasted red peppers instead of olives.

Flavor Boost: Finish with a drizzle of really good olive oil.

13. Paleo Bang Bang Shrimp

Why You’ll Love It:

This recipe brings the zesty, creamy, spicy flavor of the popular restaurant dish but keeps it clean and dairy-free. Everyone at my table goes for seconds every time.

Serving size: Serves 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients Needed:

• 1 lb shrimp, peeled and deveined
• 1/3 cup arrowroot starch
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp avocado oil
• 1/4 cup Paleo mayonnaise
• 2 tbsp hot sauce (such as Frank’s Red Hot)
• 1 tbsp coconut aminos
• 2 green onions, sliced
• 1 tsp sesame seeds
• 1 lime, cut into wedges

How to Make It:

1. Toss shrimp with arrowroot, salt, and pepper.
2. Heat oil in a large skillet over medium-high. Cook shrimp in a single layer, turning once until crispy and just pink.
3. Mix mayo, hot sauce, and coconut aminos in a small bowl.
4. Arrange shrimp on a platter, drizzle sauce over, and garnish with green onions, sesame seeds, and lime wedges.

Common Mistake to Avoid: Don’t overcrowd the skillet or the shrimp won’t crisp.

Flavor Boost: Add a pinch of garlic powder to the sauce.

14. Spicy Shrimp & Avocado Stuffed Sweet Potatoes

Why You’ll Love It:

This is dinner-for-one when I want something super filling but still fresh. The combo of spicy shrimp, creamy avocado, and sweet potato hits all the right notes, with barely any effort.

Serving size: Serves 2

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients Needed:

• 2 medium sweet potatoes
• 1/2 lb shrimp, peeled and deveined
• 1 tbsp olive oil
• 1/2 tsp chili powder
• 1/4 tsp sea salt
• 1 avocado, diced
• 2 tbsp chopped cilantro
• 1 lime, for serving

How to Make It:

1. Preheat oven to 400°F. Pierce sweet potatoes with a fork and bake 35 minutes until soft.
2. Meanwhile, toss shrimp with oil, chili powder, and salt.
3. Heat a skillet over medium and cook shrimp 3–4 minutes until pink.
4. Split sweet potatoes, fluff insides with a fork, and fill with shrimp and avocado.
5. Sprinkle with cilantro and a big squeeze of lime.

Budget-Friendly Tip: Frozen shrimp work well here too—just thaw and pat dry.

Serving Idea: Bulk it up with a side of sautéed spinach.

FAQ

Are shrimp Paleo-friendly?

Yes, shrimp are a naturally Paleo protein—lean, quick-cooking, and free from grains or dairy. Just be sure to prepare them with Paleo-approved ingredients.

How do I defrost frozen shrimp for these recipes?

The easiest method is to put the frozen shrimp in a sealed bag and submerge it in cold water for 15–20 minutes. Pat them very dry before cooking.

Can I meal prep these Paleo shrimp recipes ahead?

Many of these recipes work great for meal prep. Salads, roasted dishes, and chowders all store well in sealed containers for several days. Shrimp taste best freshly cooked, but leftovers work for quick lunches.

What’s the best way to prevent shrimp from getting rubbery?

Keep an eye on the cook time and pull them off the heat as soon as they turn pink and opaque. Overcooking is a common culprit for rubbery shrimp.

Conclusion

There’s something magic about pulling together a meal that works just as well on a Tuesday night as it does for special company—and that’s exactly what these clean and simple Paleo shrimp recipes offer. When the ingredients are fresh and the flavors are bold yet uncomplicated, dinner feels both nourishing and exciting. I hope these recipes give you the confidence to reach for shrimp more often—it’s amazing how fast a few staple flavors can turn into a memorable meal. So go ahead, experiment with your favorite herbs and veggies, and watch the humble shrimp become a regular star in your clean eating lineup. Happy cooking.