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–+ servings
Asian Inspired Lemon Butter Shrimp garnished with chopped parsley in a pan next to fresh parsley, lemon slices, and a whole lemon.

Asian Inspired Lemon Butter Shrimp {Dairy Free, Paleo, Whole30}

Katie AdamsKatie Adams
Succulent shrimp and fresh summer vegetables are coated in a luscious ginger-garlic lemon-butter sauce in this easy 20-minute meal!
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Prep Time 2 minutes
Cook Time 18 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 3
Calories 346 kcal

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.
    Shrimp and vegetables in a sauce cooking in a pan.
  • 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!
    Asian Inspired Lemon Butter Shrimp cooked in a pan.

Notes

*It can be hard finding a good dairy free, soy free butter alternative, but this dairy free butter is one my favorite finds. The base of it is cashews, 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.
**I have used both fresh and frozen shrimp in this dish. They both work well and can be used interchangeably!

Nutrition

Calories: 346kcalCarbohydrates: 18gProtein: 34gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 3gCholesterol: 243mgSodium: 800mgPotassium: 1010mgFiber: 4gSugar: 8gVitamin A: 1708IUVitamin C: 117mgCalcium: 140mgIron: 2mg
Keyword easy, healthy, stove top
Tried this recipe?Let us know how it was!