This is one of my favorite Whole30 and Paleo Shrimp recipes ever, because it has all the rich, spicy Italian flavors I crave! Paleo, Gluten Free and Whole30 Shrimp Fra Diavolo is an easy and fast weeknight dinner to keep you satisfied! It’s made with tasty shrimp, spiralized zucchini noodles, and Rao’s Fra Diavolo/Arrabbiata sauce. The best part? It’s made in under 20 minutes!
My family’s Fra Diavolo holiday tradition
Shrimp Fra Diavolo has been a holiday tradition in my family as far back as I can remember. We have it on Christmas Eve as part of the Feast of Seven Fishes celebration.
My mom would cook a homemade spicy sauce made with tomatoes, garlic, chili, and oil that’d simmer all day long. She’d serve it with shrimp, all tossed with a big pile of spaghetti or linguini.
It’s always been my favorite part of our huge Christmas Eve meal, and I’ve tried to carry on the tradition of a homemade sauce, although I swap zucchini noodles for the spaghetti to keep it gluten free and Paleo.
Honestly, though, I’m just not that into spending a ton of time cooking on holidays. I know, that’s basically heresy for a food blogger! But I love taking a break from everything on holidays to enjoy the time with my kids, and that means even taking a break the things I love, like cooking!
I make Shrimp Fra Diavolo on Christmas Eve using Rao’s Arrabbiata sauce!
And because it’s so easy, I can make this fabulous dinner in just twenty minutes. Yeah, I said it. TWENTY MINUTES.
That means I can have my favorite spicy meal pretty much any weeknight, even the nights I don’t feel like cooking. And you know what? Rao’s sauce is much better than any sauce I’ve ever made anyhow, not to mention it keeps my Paleo Shrimp recipe totally Whole30 compliant.
Plus, it’s been scientifically proven that opening a jar of Rao’s Fra Diavolo sauce is one thousand percent easier than making it myself.
A friendly reminder:
There is no shame in taking full advantage of the Whole30 compliant convenience items that are available!
When you find something you love that can make dinner come together in a snap, you make it part of your everyday kitchen arsenal.
I used to make all of my own sauces and condiments, and that’s great! But these days, I don’t really have the time or the energy for it. A few convenience items added to my weekly grocery list like a store-bought sauce or salad dressing can make my Whole30 feel much more manageable.
And that feeling is worth a lot!
So yeah, I guess by now you know I love Rao’s (this is not hashtag sponsored, by the way). But there are other Whole30 compliant brands of sauce, too! Lucia’s is another one, available at Walmart and only about $3 a jar.
How to Make Whole30 Shrimp Fra Diavolo:
You don’t need to change much to make traditional Shrimp Fra Diavolo Whole30 compliant.
With a sauce that’s already made with just a few compliant ingredients, the only thing left to do is switch zucchini noodles for the pasta. I prefer zucchini noodles spiralized on the widest setting for a big, hearty zoodle that really stands up to the sauce.
Tips for making Whole30 Shrimp Fra Diavolo:
- Choose small-medium sized zucchini.
Large ones will be too seedy to go through the spiralizer smoothly.
- Don’t overcook the zucchini!
When I cook the zucchini, I make sure to only saute them for a few minutes, just until they’re bright green and softened slightly. You can cook them more if you like them softer, but be careful not to overcook them.
Overcooking can easily turn your zucchini noodles very mushy and watery! No thanks. Instead, just lightly cooking them will allow the zucchini to retain water and maintain a little crunch in their texture.
- Save extra time! Use store-bought fresh or frozen zucchini noodles.
The fresh is found in the produce aisle at most grocery stores, and the frozen is found near the other bagged frozen veggies!
How to make Shrimp Fra Diavolo Kid-Friendly:
Spicy meals like this Paleo shrimp recipe one definitely aren’t what I’d call automatically call family friendly. Even though my six year old actually loves spicy food, as a general rule, I don’t make separate meals for my kids.
I don’t make separate meals for my kids, but I’m always more than happy to make reasonable accommodations like this. Then everybody can enjoy eating dinner together! Read my Tips for Doing the Whole30 with Kids post for more on that.
- If I make this meal for our whole family, I’ll set some shrimp and zoodles aside to saute with a milder sauce for the younger kids. They like it with a mild marinara or with garlic, lemon and a little salt.
- Pull the tails off before they see it, and be sure to cut theirs into bite sized pieces (only works if your kids are small).
- Don’t serve this one family-style, and don’t say the word, “shrimp.” They just might assume it’s chicken, since it’s covered in sauce and all.
Now this other thing we do might be borderline dishonest, but I’m going to share it with you anyway. We’ve gotten into the habit of plainly calling every kind of meat and seafood by the generic term “meat.”
It doesn’t matter what it is, we call it that. Over time, I think this has helped a ton with our boys’ habit of automatically saying “NO!” to anything other than chicken. Like I said, it’s borderline… but it might be worth a try!
Check out some of my other favorite easy dinner recipes your whole family will love:
- Orange Sesame Chicken and Broccoli (Whole30)
- Instant Pot Classic Pot Roast (Whole30)
- Sloppy Joe Baked Potatoes (Whole30)
- Quick Sausage & Gnocchi Skillet (Paleo)
I LOVE to see my recipes on your plates!
Have you made my Shrimp Fra Diavolo recipe? Let me know in the comments below or tag me on Instagram @cookathomemom!
Shrimp Fra Diavolo (Whole30, Paleo, Gluten Free)
This Whole30 Shrimp Fra Diavolo is an easy and fast weeknight dinner made with tasty shrimp, spiralized zucchini noodles/zoodles, and Arrabbiata sauce. The best part? It’s made in under 20 minutes!
- 1 lb. peeled & deveined shrimp tails on or off is fine!
- 3-4 medium zucchini
- 2 cups compliant Arrabbiata sauce Rao's (under $7) or Italia (under $3) brand are compliant!
- 2 tbsp avocado oil
- salt and pepper to taste
- 1/2 tsp crushed red pepper optional
- fresh basil leaves optional
Spiralize the Zucchini
Cut the stems off and spiralize the zucchini (I like it set to the widest setting for thick noodles).
Cook the Dish
Pat the shrimp dry with paper towels and season lightly with salt and pepper. Heat the oil in a large pan over medium heat and add the shrimp. Cook for about one minute per side, just until they're beginning to turn pink. Set the shrimp on a plate.
Add the zucchini to the same skillet and lightly saute for about 2 minutes, stirring occasionally. Add the sauce in and bring to a simmer.
Once the sauce is simmering, add the shrimp back in. Stir and simmer together for about 2 more minutes. Season with more salt and pepper and serve with a bit of crushed red pepper and fresh basil, if desired.