Dairy Free Shrimp Spinach Artichoke Dip
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
- Pescatarian
It’s football season AND the beginning of the holiday season and you know what that means! It’s time for lots of party foods and shareable dips!
This delicious, creamy spinach artichoke dip is just like the original but made with shrimp and dairy free! Y’ALL. This stuff is legit. You really can’t tell that there is no dairy in there. Not kidding. This dip is every bit as yummy and addictive as the traditional kind, but so much healthier. Plus, it’s got shrimp added in! So good!
Did I mention that it’s also paleo, Whole30, and low carb/keto-friendly? Yes, yes, and yes! You’re welcome 😘.
I like to serve this delicious dip with toasted gluten free baguette slices or organic blue corn tortilla chips. You can also make your own chips by roasting all different kinds of root veggies! Just thinly slice and bake on a high heat with some avocado oil and sea salt until crispy. It’s best to use a mandolin to get really thin, even slices. You can try sweet potatoes, turnips, beets, rutabaga or even really large carrots! Yum!
Recipe Notes: You can buy pure coconut cream in cans but it is a little harder to find than coconut milk. If you just have a can or carton of coconut milk, place in the refrigerator overnight and the cream should rise to the top of the can. Invert the can, open, and pour off the coconut water. What’s left is just the coconut cream! It should be nice and thick. Make sure you are using full fat coconut milk for this. You also want to choose a brand that doesn’t have a real strong coconut flavor. One brand that always performs well (with the separation) and doesn’t have a strong flavor is the Thai Kitchen brand.
For the paleo mayonnaise, it’s best to make it at home using avocado oil or extra virgin olive oil. The olive oil version is actually really tasty in this recipe! If you are low on time, then you can also use a store-bought paleo mayonnaise like the Primal Kitchen brand. But to be honest I am not a huge fan of the flavor. It just seems kinda weird to me. But if you like the flavor then you will probably like it in this recipe too!
Now, lastly let’s talk fish sauce! Okay, I know what you’re thinking. Fish sauce?? Really? Why!? It’s all about that umami. Fish sauce is a simple way to kick up the umami of a recipe and it works soooooo well here! You really need that extra umami kick since we aren’t using cheese in this recipe. Just trust me here.
I always use the Red Boat brand because it doesn’t have any sketchy ingredients and has a nice flavor. I find that some other brands of fish sauce can have a lot stronger flavor, so if you are using a different brand you may only need a 1/4 tsp of fish sauce or even just a few drops. The goal is a nice umami flavor but not a fishy flavor. So maybe just temper in the fish sauce and taste as you go. And if you use the Red Boat brand you can just use the 1/2 tsp and not have to worry about it being too strong of a flavor.
Okay, let’s get cooking! I hope you enjoy this recipe as much as I do!
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Dairy Free Shrimp Spinach Artichoke Dip
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
- Pescatarian
Ingredients
- 12 oz 340g shrimp, peeled and deveined
- 1/2 Tbsp avocado oil
- 2 shallots diced
- 4 cloves garlic minced or pressed
- 1 14 oz can artichoke hearts drained and chopped
- 3 Tbsp 15g nutritional yeast
- 1 Tbsp freshly squeezed lemon juice
- 6 cups 8oz, 230g fresh baby spinach
- 1/2 cup 140g coconut cream (see notes above)
- 3/4 cup 230g paleo mayonnaise (see notes above)
- 1/2 tsp Red Boat fish sauce see notes above
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper
Instructions
- Preheat oven to 375ºF (190ºC).
- Dry shrimp well.
- In a large skillet, heat avocado oil over high heat.
- Add shrimp when hot and cook for 30 seconds per side for medium/large shrimp. Adjust cook time based on size of shrimp.
- Remove shrimp to cutting board and chop.
- Reduce heat to medium and add a bit more avocado oil if needed.
- Sauté shallots for 2 mins. Add garlic and artichokes and cook for 2 mins. Add nutritional yeast and lemon juice, stir, then remove to a bowl.
- Keep heat on medium and cook spinach for 2 mins. Drain off any excess liquid and then place in bowl with the shallot mixture.
- In a large mixing bowl, mix together coconut cream, mayonnaise, fish sauce, sea salt, pepper, and cayenne until smooth. Add in remaining ingredients and mix well.
- Pour into small, shallow glass or ceramic casserole dish and spread into an even layer.
- Bake for 20 minutes or until bubbly and slightly browned around the edges.
- Serve immediately with your choice of dippers!
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What is your favorite dip for parties? Let me know in the comments section!
xx Kit
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Hi Kit! I’m curious if I could substitute butter for coconut oil. Baking with ghee is not a great flavour, in my opinion.
Hmm I don’t use butter or ghee in this recipe. Did you mean to comment on a different recipe?