Nothing screams summer to me more than farm-fresh cucumbers and ocean-fresh seafood! I recently procured three types of cucumbers from my local farmer’s market and several bags of wild shrimp. The shrimp were frozen and already peeled and deveined which makes for the perfect, easy weeknight meal. I defrost the shrimp under warm running water in just 10 minutes and dinner has been on the table in less than 30 when following this recipe!
Shrimp is delicious any way you prepare it, but when coated in high-quality dried herbs, the flavors just pop. It’s one of my favorite proteins because it doesn’t require marinading like chicken or pork does. And I’ve been positively craving dressed-up seafood all summer in this Texas heat, but can’t imagine having the stove on longer than a few minutes! Enter this Herbed Shrimp with Dairy-Free Tzatziki!
I have made several AIP-friendly dairy-free tzatziki sauces, but I have yet to try it with coconut yoghurt before this recipe, and this is definitely the real-deal. The trick is to finely dice and mince the cucumber, garlic, and onion or you will get a less flavorful and too-chunky sauce. The finer you chop ingredients, the more flavor they generally impart on a dish! I find that the most common mistake beginner home cooks make is not chopping vegetables to their intended sizes per recipe. Take the extra time to mince and dice and be pleasantly surprised at the outcome. The super flavor-packed and slightly tangy sauce is so delicious on herbed sauteed shrimp, it could be a meal in itself! But I suggest pairing it with a fresh summer side salad of strawberries, avocados, cucumbers, basil, and leaf lettuce for the most refreshing late summer meal!
- 2 lbs wild-caught peeled and deveined raw shrimp
- 1 tablespoon olive oil
- 1 ½ teaspoons dried parsley flakes
- 1 ½ teaspoons dried oregano flakes
- 1 teaspoon dried dill
- ¾ teaspoon sea salt
- 2 cloves garlic, minced
- ¼ teaspoon diced white onion
- 1 recipe Dairy-Free Tzatziki (below)
- Rinse and dry shrimp well.
- Heat olive oil in a large deep skillet over medium-high heat. Add shrimp to the skillet and cook for 4 to 5 minutes until almost cooked through.
- Add seasonings, garlic, and onion to the shrimp and toss well to coat. Cook for another 1 to 2 minutes until the garlic and onion are fragrant and the shrimp is pink and cooked through.
- Serve with Dairy-Free Tzatziki on the side.
- 4 ounces plain coconut yogurt
- ¼ cup minced, peeled and seeded cucumber
- 2 tablespoons finely minced white onion
- 1 tablespoon finely minced garlic
- 1 teaspoon lemon juice
- ½ teaspoon dried dill
- ¼ teaspoon grated lemon zest
- ¼ teaspoon sea salt
- ⅛ teaspoon garlic powder
- In a medium bowl, combine all ingredients together. For best results, prepare at least 1 hour prior to serving to allow the flavors to marry.
I have a question about dairy. The only dairy I eat it´s milk kefir that I found great for my stomach. With milk kefir I don’t need omeprazole. I want to do the AIP but I don’t know what to do? If I don’t drink the fermented milk, I will probably need the medication for stomach (because I still on prednisolone). Please help me!
Hi Ju! Unfortunately we aren’t medical practitioners and can’t advise on medications. Some people customize the elimination diet working with their doctor to work with the medications and specific situation they find themselves in. Hope you feel better soon!
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This is the best dish I have made in a long time. I made it for tomorrow’s lunches, but my boys devoured all two pounds of shrimp like magic! It is a wonderful dish! I served it chilled and it was fantastic!
I am allergic to coconut. What could I use in place of the coconut yogurt?
I think the yogurt would be difficult to replace in this recipe, and you might want to try an alternative! My only thought would be avocado but you’d need to experiment.
This recipe looks great and I’m making it tonight! Seems like the white onion amount in the shrimp recipe is off though–1/4 teaspoon of diced onion is basically one piece of diced onion, no?