Ever wish dinner could be, well, just easier? I mean, who actually wants to deal with a pile of pans and a half-hour scrub session after a long day? That’s why I’m all about One Pan Dairy Free Creamy Garlic Shrimp lately. Plus, if you’re like me and always forget to buy that one crucial ingredient (cream, duh), this recipe’s got your back with a creamy factor that skips the dairy completely. No weird taste. Nothing missing. It’s fast, and honestly, you’ll probably impress yourself.
How to make creamy garlic shrimp in a skillet
Alright, so here’s the lowdown. Grab a big ol’ skillet. The magic starts with some garlic and a touch of olive oil — don’t be shy, the more garlic, the merrier (my opinion, and I stand by it). Toss in peeled shrimp. I prefer mine tail-off, but honestly, you do you.
When the shrimp gets pink (be patient, just a couple minutes), toss those beauties aside for a sec. Now, in goes some coconut milk. I find full-fat makes it more creamy, but light works too if you want to shave off some richness. Throw in a good scoop of dairy free cream cheese (yes, it’s a thing) and a squeeze of lemon juice. Add salt, cracked pepper, maybe a pinch of smoked paprika if you’re feeling feisty.
Give it a good stir. Shrimp goes back in, sauce wraps around ‘em, then cook for another minute or two. That’s just about it. Simple, right? Most of the time is just waiting for those smells to hit your nose and make your stomach growl.
This creamy garlic shrimp was restaurant-level good. My lactose-intolerant husband couldn’t believe there wasn’t a drop of cream in it!
Why this recipe works
This is the part where I get excited. Look, One Pan Dairy Free Creamy Garlic Shrimp wins me over for three big reasons. First, it’s quick — like “hello, dinner in 30 minutes” quick. Second, the coconut milk makes it creamy without messing around with milk or butter (so if you’re dairy-free… high five). Third, it’s seriously versatile. I’ve tried this with both frozen and fresh shrimp, and it never lets me down.
Oh, and major bonus, fewer pans = less cleaning. I’m just not built for fussy recipes, especially after work. Plus, this stuff tastes like it came straight from a five-star restaurant, but costs almost nothing and takes almost no effort. Win-win.
Additions/ Substitutions
You don’t have to stick to the exact playbook here. Like, sometimes I get wild and add baby spinach during the last couple minutes, and it wilts down weirdly perfectly. Other times, I add a dusting of nutritional yeast for extra “cheesy” flavor (I’m not a vegan but…yum). I’ve swapped the coconut milk for oat milk when the can’s empty, and it’s still delicious. As for the dairy free cream cheese, lots of brands work, so pick one with a good tang.
If you want some kick, toss in a little red pepper flake. Don’t like coconut? Cashew cream is good, too. Not into shrimp? Chicken pieces work just as well — but you’ll have to cook those a tiny bit longer. See? Flexible. I think that’s why this dish keeps coming back in my kitchen. It’s never exactly the same — and I’m okay with that.
Expert tips
Let me just rattle off what I’ve learned making One Pan Dairy Free Creamy Garlic Shrimp too many times:
- Fresh shrimp definitely gives the best flavor, but frozen does the trick if you thaw first (pat them dry for best sear).
- Don’t rush the garlic in the skillet — if it burns, start over. Bitter ruins everything.
- Coconut milk will thicken more as it cooks, so don’t panic if it looks runny at first. Give it a couple minutes.
- A bit of lemon at the end really brightens, so try fresh-squeezed if you can spring for it.
Trust me, it doesn’t have to be fancy, just pay attention to the basics, right?
What goes well with creamy garlic shrimp
Serving this? Oh, you need something solid to mop up that dreamy sauce. Here’s how I usually plate it:
- Creamy garlic shrimp and rice are best friends, but cauliflower rice works too.
- Love crusty bread? Dunk it right in.
- Pasta—think linguine or fettuccine for twirling.
- Steamed broccoli, snap peas, or even a quick kale sauté round things out.
If you want to make it extra cozy, top with a sprinkle of parsley. Feels like a treat with almost zero effort.
Common Questions
Q: Can I meal prep One Pan Dairy Free Creamy Garlic Shrimp?
A: Yup! Store leftovers in a sealed container. Just reheat gently so the shrimp stays tender.
Q: What if my sauce is too thin?
A: Simmer it an extra minute or two. The coconut milk thickens as it heats.
Q: Any good swaps for coconut milk?
A: Try unsweetened oat or almond milk, but it won’t be quite as rich.
Q: How long does the shrimp need to cook?
A: Usually about 2-3 minutes per side. Don’t overdo it — nobody loves rubber shrimp!
Q: What if I want it spicier?
A: Toss in more red pepper flakes or even a pinch of cayenne at the end.
Ready to Dive In?
So there it is! One Pan Dairy Free Creamy Garlic Shrimp is a total weeknight hero, especially when you need a no-nonsense dinner that tastes like you (maybe) spent hours in the kitchen. Just grab your skillet, experiment with whatever add-ins you have on hand, and watch it disappear fast. You can check out some other ideas for shrimp, like this Nutritious 30-Minute Meal or go extra bold with The BEST Paleo Paprika Garlic Shrimp Recipe (Gluten free, Dairy …. And hey, if you mess up, just call it “rustic.” No judgment from me. Happy cooking!
One Pan Dairy Free Creamy Garlic Shrimp
Ingredients
Shrimp and Sauce
- 1 lb peeled shrimp Preferably tail-off
- 3 cloves garlic More for flavor
- 2 tbsp olive oil For cooking garlic
- 1 can coconut milk Full-fat for creaminess
- 1 cup dairy-free cream cheese Choose a brand with good tang
- 1 tbsp lemon juice Freshly squeezed preferred
- to taste salt
- to taste cracked pepper
- pinch smoked paprika Optional for added flavor
Optional Additions
- 1 cup baby spinach Add during the last minutes of cooking
- 1 tbsp nutritional yeast For extra cheesy flavor
- to taste red pepper flakes For added spiciness
Instructions
Cooking the Shrimp
- Heat olive oil in a large skillet over medium heat and sauté garlic until fragrant.
- Add peeled shrimp and cook until pink, about 2-3 minutes.
- Remove shrimp from skillet and set aside.
Making the Sauce
- In the same skillet, add coconut milk and bring to a simmer.
- Stir in dairy-free cream cheese and lemon juice until smooth.
- Season with salt, cracked pepper, and smoked paprika to taste.
Combining
- Return the shrimp to the skillet and stir to coat in the sauce.
- Cook for an additional 1-2 minutes, until heated through.
