Gluten Free, Dairy Free, Soy Free, Paleo, Whole30, Low Calorie
This quick recipe was inspired by a fusion of traditional lemon butter shrimp and Chinese stir-fry. Tender, buttery shrimp and fresh summer vegetables are coated in a luscious ginger-garlic lemon-butter sauce in this easy 20-minute meal. Serve it over a bed of rice or cauliflower rice to soak up all the saucy goodness.
Why I Love This Recipe
In addition to scrumptious lemon-butter flavor, this Asian spin on a classic recipe is filled with notes of peppery ginger and garlic. In keeping with an Asian theme, instead of being served with pasta, this wholesome dish is filled with fresh summer vegetables and served over a bed of rice.
Plus, Asian Inspired Lemon Butter Shrimp is vegetable loaded with produce that grows abundantly throughout the summer. It's made with healthy, whole food ingredients and is dairy-free, gluten-free, paleo, and Whole30 friendly.
Check out both cooking options below for using either cauliflower rice or traditional rice as the base for this meal. My family uses either depending on the night and what we have on hand. Whether it’s served on a bed of traditional rice or cauliflower rice, this meal is under 500 calories per serving.
Choose base option #2 for an extra vegetable loaded, paleo and Whole30 dish. Or, if you don't need to be paleo or Whole30 compliant, choose the gluten-free base option #1 and serve over your favorite rice!
Keeping shrimp tender
Because shrimp cooks quickly and is easily overcooked, make sure to add it right before simmering.
How to peel fresh ginger
Furthermore, the best way to peel fresh ginger is with a metal spoon! Hold the ginger with one hand and use the edge of the spoon's bowl to scrape downward.
Selecting dairy free butter
If you're choosing to use dairy free butter in lieu of ghee here are some helpful tips I've found along the way. While it can be hard finding a good dairy free, soy free butter alternative, this dairy free butter is one my favorite finds. The base of it is cashews, however, so it is a no go for those of you with nut allergies. Earth Balance and Country Crock also offer good quality plant based butters that are nut free. However, it’s important to note they both do contain soy and/or legume products.
Nutritional information caveat
Please note: The calories in the nutrition label below are calculated for the Asian Inspired Lemon Butter Shrimp only (neither the rice or cauliflower rice are included). I thought it would be easier this way so you can add the calories for whatever base you choose to use.
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📖 Recipe
Asian Inspired Lemon Butter Shrimp {Dairy Free, Paleo, Whole30}
Equipment
- 1 12" skillet
- 1 wooden or silicone spoon
- measuring cups and spoons
Ingredients
- ¼ cup dairy free butter* use ghee for paleo/Whole30
- 1 teaspoon sesame oil
- 1 medium onion small diced
- 1 medium red bell pepper 1 inch diced
- 1 medium green bell pepper 1 inch diced
- 2 cloves garlic minced
- 2 tablespoon fresh ginger grated (about 2 inches of fresh ginger)
- ½ teaspoon powdered ginger
- ½ teaspoon granulated garlic
- ½ teaspoon salt plus extra pinches
- couple dashes black pepper
- 1 medium yellow squash deseeded and 1 inch diced
- 1 medium zucchini deseeded and 1 inch diced
- 1 lb shrimp** peeled and deveined
- 1 tablespoon arrowroot powder
- ¼ cup pure lemon juice
- ⅓ cup vegetable broth
Base Option #1 Gluten Free
- ¾ cup jasmine, basmati, white or brown rice cooked according to package directions, make sure to add ¼-½ teaspoon of salt
Base Option #2 Paleo/Whole30
- 1 tablespoon neutral oil
- 1 10 oz pkgs frozen cauliflower rice
- ⅛ teaspoon salt
- few dashes black pepper
Instructions
- Heat a 12" skillet over MEDIUM heat until very warm. Add ghee or dairy free butter and sesame oil. Add onions and bell peppers and a few pinches of salt. Sauté vegetables until onions are soft stirring occasionally, about 3-5 minutes.
- While veggies soften:If choosing Base Option #1: cook according to package directions.If choosing Base Option #2:Add oil to a large skillet over MEDIUM heat until very warm. Add cauliflower rice and stir to get coated in oil and sprinkle with salt and pepper. Cook stirring occasionally until rice is softened and starts to brown. Remove from heat. **Keep a check on the softening onions and peppers from step 1 and continue to step 2-3 while cauliflower rice cooks.**
- Add garlic, fresh ginger, powdered ginger, granulated garlic, and ½ teaspoon salt. Sauté until spices are fragrant about 30 seconds.
- Add yellow squash and zucchini. Sauté stirring often until vegetables are softened about 3-5 minutes.
- Sprinkle evenly with arrowroot flour. Stir to combine. Toast the arrowroot by stirring continuously for 1-2 minutes until no white remains and mixture begins to darken.
- Add vegetable broth a few splashes at a time to incorporate smoothly into mixture. When mixture is smooth add the remaining vegetable broth and lemon juice stirring continuously.
- Add shrimp. Bring to a simmer, reduce heat to MEDIUM-LOW. Simmer until shrimp has turned white while sauce has reduced slightly and thickened to your liking. Serve warm over your base of choice!
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