Top Dairy-Free Shrimp Recipes You’ll Love

Craving succulent shrimp but avoiding dairy? This comprehensive guide highlights an array of delectable dairy-free shrimp recipes designed to tantalise your taste buds and satisfy your cravings, all while remaining true to your dietary choices.

With simple substitutions, like using olive oil instead of butter and using coconut milk to make the cream, you can create various delicious dairy-free versions of classic shrimp dishes. However, this guide isn’t just about offering substitutes that mimic dairy flavours. It explores innovative alternatives that add their own unique depth and character and offers not only amazing recipes but also valuable tips and tricks to ensure success.

So, let’s celebrate the versatility of shrimp without sacrificing your dietary needs and explore these 5 amazing dairy-free shrimp recipes!

1. Dairy-Free Shrimp Scampi Recipe

Shrimp scampi is a timeless dish that evokes images of garlicky, buttery goodness. If you’re dairy-free, you can adapt the classic recipe easily without sacrificing any of its deliciousness. This dairy-free shrimp scampi recipe delivers all the garlicky goodness and tender shrimp you desire without a single drop of cream or butter. 

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 cup vegetable broth
• 1/4 cup chopped fresh parsley
• 2 tablespoons lemon juice
• Salt and freshly ground black pepper to taste
• Optional additions: Chopped red pepper flakes, sun-dried tomatoes, spinach, cherry tomatoes

Instructions

1. Pat the shrimp dry with paper towels. Season generously with salt and pepper.
2. In a large skillet over medium-high heat, heat the olive oil until shimmering.
3. Add the garlic and cook for 30 seconds, until fragrant but not browned.
4. Add the shrimp to the pan in a single layer and cook for 2-3 minutes per side or until pink and opaque. Do not overcrowd the pan; cook in batches if needed.
5. Remove the shrimp from the pan and set aside. Pour in the vegetable broth and scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for 1 minute.
6. Add the parsley, lemon juice, and any desired optional ingredients. Season with additional salt and pepper to taste.
7. Gently stir the shrimp back into the pan and cook for another minute until heated through.
8. Serve immediately over your favourite pasta, rice, or quinoa. 

Tips

• For an extra creamy sauce, whisk in a tablespoon of arrowroot powder or cornstarch mixed with a little water before adding the lemon juice.
• Finish your dish with a sprinkle of chopped fresh herbs like dill or chives for an extra layer of flavour.
• Opt for large, fresh shrimp for optimal texture and flavour. Frozen shrimp works, too; thaw completely before cooking.
• Shrimp cooks quickly; avoid overcooking to prevent it from becoming rubbery. Watch for the colour change from translucent to opaque pink.

2. Creamy Garlic Dairy-Free Shrimp Recipe

Craving that irresistible combination of creamy garlic and succulent shrimp but avoiding dairy? This dairy-free shrimp recipe transforms the classic creamy garlic shrimp into a dairy-free delight. Unlike traditional recipes that rely on heavy cream or butter, this version uses coconut milk, a naturally lactose-free ingredient that adds a subtle sweetness and richness to the dish. 

Ingredients

• 1/2 kg large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 can full-fat coconut milk
• 1/2 cup vegetable broth
• 1 tablespoon cornstarch
• 2 tablespoons nutritional yeast (optional)
• 1 tablespoon lemon juice
• 1/4 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• Optional additions: Chopped fresh herbs like parsley or dill, red pepper flakes

Instructions

1. As always, dry the shrimp thoroughly with paper towels and season generously with salt and pepper.
2. Heat the olive oil in a large skillet over medium heat. Once shimmering, add the garlic and cook for 30 seconds, until fragrant but not browned.
3. Add the shrimp to the pan in a single layer and cook for 2-3 minutes per side or until pink and opaque. Don’t overcrowd; cook in batches if needed. 
4. Remove the cooked shrimp from the pan and set aside.
5. Whisk together the coconut milk, vegetable broth, cornstarch, and nutritional yeast (if using) in a small bowl until smooth. 
6. Pour the mixture into the hot skillet and bring to a simmer, whisking constantly to avoid lumps.
7. Add the lemon juice, thyme, and salt and pepper to taste. Simmer for a few minutes, stirring occasionally, until the sauce thickens slightly.
8. Bring the cooked shrimp back to the pan and gently stir to coat them in the creamy sauce. Heat through for another minute or two, allowing the flavours to meld beautifully.
9. Garnish with your chosen herbs and red pepper flakes for an extra kick (optional). 
10. Serve immediately over pasta, rice, quinoa, or your favourite low-carb option. 

Tips

• For a thicker sauce, whisk in a little more cornstarch mixed with water before adding to the pan.
• Don’t have nutritional yeast? Skip it or substitute with a tablespoon of finely grated parmesan cheese for a non-dairy cheese flavour (note this is not entirely vegan).
• Get creative with vegetables! Sauté some chopped spinach, mushrooms, or bell peppers in the pan before adding the sauce for extra flavour and nutrients.

3. Lemon Garlic Dairy-Free Shrimp Pasta Recipe

This lemon garlic dairy-free shrimp pasta is a light and flavourful dish that’s packed with protein and bursting with citrusy goodness. The recipe combines perfectly cooked shrimp, a zesty lemon sauce, and your favourite pasta for a symphony of textures and tastes. It’s a fresh, healthy, and incredibly satisfying meal. 

Ingredients

• 400g dried pasta of your choice (linguine, spaghetti, penne)
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 15g fresh ginger, grated (optional)
• 400g raw shrimp, peeled and deveined
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• 1/2 cup full-fat coconut milk
• 1/4 cup vegetable broth
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• Zest of 1 lemon
• 1/4 cup chopped fresh parsley
• Optional additions: Red pepper flakes, cherry tomatoes, spinach

Instructions

1. Fill a large pot with salted water and bring to a boil. Cook the pasta according to package instructions until al dente. Reserve about 1 cup of the pasta water before draining.
2. Heat olive oil in a large skillet or frying pan over medium heat. Add the garlic and ginger (if using) and cook for 30 seconds, until fragrant but not browned.
3. Season the shrimp with salt and pepper. Add them to the pan in a single layer and cook for 2-3 minutes per side or until pink and opaque. Don’t overcrowd the pan; cook in batches if needed. 
4. Remove the cooked shrimp from the pan and set aside.
5. For the sauce, whisk together the coconut milk, vegetable broth, cornstarch, and thyme in a small bowl until smooth. 
6. Pour the mixture into the hot pan and bring to a simmer, whisking constantly to avoid lumps.
7. Add the lemon juice, zest, and salt and pepper to taste. Simmer for a few minutes, stirring occasionally, until the sauce thickens slightly.
8. Add the drained pasta and reserved pasta water to the pan with the sauce. Toss everything together to coat the pasta evenly.
9. Return the cooked shrimp to the pan, gently stir to heat through, and combine with the pasta and sauce.
10. Garnish with fresh parsley and red pepper flakes (optional). Serve immediately.

Tips

• For a thicker sauce, whisk in a little more cornstarch mixed with water before adding it to the pan.
• If you have fresh ginger, skip it or substitute it with 1/4 teaspoon of ground ginger.
• Add chopped cherry tomatoes or spinach to the pan with the sauce for extra flavour and nutrients. 
• Serve with steamed broccoli or a side salad for a complete and balanced dinner.

4. Dairy-Free Shrimp Foil Packets with Zucchini Recipe

Dairy-free shrimp foil packets are an easy-to-assemble dish featuring succulent shrimp, tender zucchini, and a burst of fresh herbs, all nestled in a flavourful marinade cooked to perfection in convenient foil packets. This recipe is packed with flavour and easy to customise with your favourite ingredients. 

Ingredients

• 4 large sheets of aluminium foil
• 400g raw shrimp, peeled and deveined
• 2 medium zucchinis, halved and thinly sliced
• 1 red onion, thinly sliced
• 4 cloves garlic, minced
• 4 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh oregano or thyme
• 1/2 teaspoon dried red pepper flakes (optional)
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 200°C. Fold each sheet of aluminium foil in half to create a large rectangle.
2. Divide the zucchini, onion, and garlic evenly between the four foil packets. Drizzle each packet with 1 tablespoon olive oil and 1/2 tablespoon lemon juice. Season with salt, pepper, and half of the oregano or thyme.
3. Nestle the shrimp evenly on top of the vegetables in each packet. Sprinkle with the remaining oregano or thyme and red pepper flakes (if using).
4. Fold the top of each foil packet over the ingredients to create a loose seal. Fold in the sides to prevent leaks. 
5. Place the foil packets on a baking tray and bake for 15-20 minutes or until the shrimp are cooked through and opaque.
6. Carefully open the packets and enjoy the fragrant steam infused with Mediterranean goodness! Serve immediately with crusty bread, rice, or your favourite side salad.

Tips

• Marinate the shrimp and vegetables for 30 minutes before baking for a deeper flavour.
• Add a pinch of smoked paprika to the seasoning mix for a smoky flavour.
• This recipe is perfect for using leftover cooked shrimp. Simply adjust the cooking time accordingly.

5. Grilled Dairy-Free Shrimp with Honey Recipe

Grilled and glazed with honey, this dairy-free shrimp dish is a unique experience. The combination of sweet honey, smoky spices, and succulent shrimp creates a finger-licking good taste. This dish is perfect for summer barbecues or a light and satisfying meal anytime.

Ingredients

• 400g raw shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Pinch of cayenne pepper (optional)
• Salt and freshly ground black pepper to taste

Instructions

1. In a large bowl, whisk together the olive oil, honey, soy sauce, lime juice, ginger, garlic powder, paprika, cayenne pepper (if using), and salt and pepper. Add the shrimp and toss to coat evenly. Marinate for at least 30 minutes or up to 2 hours for deeper flavour.
2. Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
3. Thread the marinated shrimp onto skewers, leaving a little space between each one for even cooking.
4. Place the skewers on the preheated grill and cook for 2-3 minutes per side or until the shrimp are pink and opaque. Don’t overcook them, or they will become tough.
5. While the shrimp are cooking, prepare a quick glaze by warming the remaining marinade in a small saucepan over low heat. Brush the glaze onto the shrimp during the last minute of cooking for a sticky, sweet coating.
6. Serve your dairy-free honey-glazed shrimp immediately with your favourite sides, like grilled vegetables, rice noodles, or a simple salad. 

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Tips

• For a thicker glaze, simmer the remaining marinade for a few minutes before brushing it onto the shrimp.
• Instead of the grill, you can pan-fry the shrimp in a hot skillet with a little olive oil until cooked through, then brush on the glaze at the end.
• Thread halved cherry tomatoes or pineapple chunks onto skewers with the shrimp for a sweet and juicy addition.

Complement Your Dairy-Free Shrimp

As a final tip, remember that using high-quality ingredients is paramount. Opt for sustainably sourced shrimp, fresh herbs and spices, and the best substitutes you can find. Such small details will elevate your dishes and truly showcase the magic of dairy-free shrimp.

These recipes are just a springboard for your culinary creativity. Check out our guide to dairy-free salmon recipes for another seafood adventure, or explore our collection of dairy-free appetisers to create the perfect accompaniment to your dairy-free shrimp masterpieces.

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