Shrimp and Broccoli Alfredo (Paleo)

Monday, February 13, 2012  at 12:00 PM
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It's amazing how you can take any ordinary recipe, tweak a few ingredients, and transform it into a Paleo-friendly dish.  An example is Alfredo Sauce, although I perceived it isn't very non-paleo to begin with. Using alternative ingredients, I managed to create a super creamy, luscious sauce. I seriously almost licked the sauce of my plate, that's how delicious it was! I foresee this recipe will be made again in the near future.

Shrimp and Broccoli Alfredo


For the Alfredo Sauce 
  • 3 tbsp Bacon Fat (or Coconut Oil)
  • 1 (13.5 ounce) can full coconut milk
  • 1 tbsp arrowroot powder
  • ¼ cup nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • 1 tsp crushed red pepper
  • 1 tbsp parsley
  1. Combine coconut milk and arrowroot powder in a medium sized bowl. Whisk together to ensure powder is completely dissolved in the milk. Add nutritional yeast and spices to coconut milk mixture. Continue whisking. Heat a medium small saucepan over medium heat. Add coconut oil or bacon fat. Add coconut milk mixture to sauce pan and whisk mixture over medium heat until it just starts to boil. The whisking should thicken the sauce, it may take 5 minutes. Remove from heat once the sauce is thick to your liking. 

For the Shrimp
  • 30 large shrimp
  • 2 tbsp olive oil
  • Seasoning of choice (i.e. Spicy Seafood Rub, Old Bay Seasoning, etc)
  • 5 to 6 skewers
Combine shrimp, olive oil, and seasoning into a medium sized bowl. Thread about 5-6 shrimp per skewer. Broil on high for 3 minutes per side

For the Broccoli

  • 1 pound broccoli, broken into florets
  • 2 tbsp olive oil
  • salt and pepper to taste
  1. Pre-heat oven to 350°. Combine broccoli, olive oil, salt and pepper in a medium sized bowl. Roast broccoli for about 15 minutes. 
Now that all the ingredients are done, combine shrimp, broccoli and sauce. Serve over Shirataki Noodles, or Spaghetti Squash.