Dairy Free Shrimp Spinach Artichoke Dip
Ingredients
-
12
oz
shrimp, peeled and deveined
-
½
Tbsp
avocado oil
-
2
shallots
diced
-
4
cloves
garlic, minced or pressed
-
1
14 oz can
artichoke hearts, drained and chopped
-
3
Tbsp
nutritional yeast
-
1
Tbsp
freshly squeezed lemon juice
-
6
cups
fresh baby spinach
-
½
cup
coconut cream
-
¾
cup
paleo mayonnaise
-
½
tsp
Red Boat fish sauce
-
½
tsp
sea salt
-
¼
tsp
black pepper
-
⅛
tsp
cayenne pepper
Instructions
- Preheat the oven to 375ºF (190ºC).
- Dry the shrimp well.
- In a large skillet, heat avocado oil over high heat and add shrimp, cooking for 30 seconds on each side.
- Remove shrimp, chop them, and set aside.
- Reduce heat to medium, add more avocado oil if needed, and sauté shallots for 2 minutes.
- Add garlic and artichokes, cooking for another 2 minutes.
- Stir in nutritional yeast and lemon juice, then transfer to a bowl.
- Cook spinach in the same skillet for 2 minutes, drain excess liquid, and add to the bowl with the shallots.
- In a large mixing bowl, combine coconut cream, mayonnaise, fish sauce, salt, pepper, and cayenne until smooth.
- Mix in the shrimp and spinach mixture thoroughly.
- Pour the mixture into a small casserole dish and spread evenly.
- Bake for 20 minutes or until bubbly and slightly browned around the edges.
- Serve immediately with your choice of dippers.
Nutrition Facts (estimated)
Servings
8 servings
Calories
250
Total fat
20g
Total carbohydrates
10g
Total protein
15g
Sodium
500mg
Cholesterol
100mg
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