Paleo Shrimp Alfredo

Last week I came across a really good recipe for paleo spinach and artichoke dip.  I bought everything I needed to make it, but I got a little overconfident and purchased fresh artichokes rather than the jarred kind.

Big mistake.  Artichoke: 1 point.  Lola: 0 points.

Yep, it took 4 knives to get beaten that badly… by a plant.

I couldn’t figure out how to slice the thing, much less cook it!

But that left me with a few random ingredients that reminded me of fettucine alfredo, which made me think that maybe I should just try to create a paleo version of that.  I rarely come up with a meal idea entirely on my own that turns out really well, so I thought I’d summarize it below so that I don’t forget it.

Lola’s Paleo Shrimp Alfredo


  • 1 spaghetti squash
  • bit of olive oil
  • spoonful of garlic (I used jarred)
  • 1 shallot, sliced
  • half of a yellow onion (chopped)
  • can of coconut milk
  • 1lb shrimp (I bought raw wild caught, frozen, already peeled shrimp from the freezer section)
  • a few big handfuls of fresh spinach (I chop this just a little bit so that the pieces are even)
  • a floret (is that a word?) of broccoli, chopped
  • salt/pepper

Step 1: The “Noodles”

Slice your spaghetti squash in half, lengthwise.  This is tough for me and requires Oatmeal’s assistance.  Spoon all of the seeds out of the middle of the squash.  Pour about a half of a cup of water into one half of the squash and then cover it with the other half.  Put this squash in a microwave safe dish and microwave for 10-12 minutes.  It’s done when the squash is sort of squishy to the touch.  It will be VERY hot and will stay that way for a bit so be careful.

Step 2: The Protein

Heat up your skillet to medium or medium-low heat (you don’t need to hear any sizzling as you add ingredients) and pour in a bit of olive oil.   Add your chopped onion, shallot and garlic and toss it around until the garlic starts to become fragrant.

Now add your shrimp to the skillet, shortly followed by the entire can of coconut milk.  Stir it and adjust the heat to medium-low.

Return to your spaghetti squash, which is hopefully cool enough to handle by now, and drain any remaining water from it.  You may want to pat it dry with a paper towel.  Use a fork or spoon to scoop the flesh out, which will now come out in strings aka your noodles.  Add these noodles and your broccoli to the shrimp/coconut and let it cook together for 5-6 minutes.  You know that the shrimp is ready when they go from the raw gray color to pink.  Your meal is almost ready to eat.

Finally, take your spinach and dump it in.  We like to stir spinach (or any greens) just until they are warm and slightly wilted and then eat it immediately.  (The less you cook it, the higher the nutrient content.)

Finish off with salt/pepper, or even parmesan cheese if you’re into that sort of thing, and serve.

Camera phone picture!  Gotta love the high quality!

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