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Paprika Shrimp over Pasta


This recipe puts a spin on any typical shrimp dish. With a mix of both European and Japanese flavors, you’ve got yourself a solid meal! The parsnips add a great crunch and are full of stomach-filling fiber. Walnuts, high in Omega-3’s, add richness to the sauce. This is a simple dish to prepare and is extremely healthy. Enjoy!

Paprika Shrimp with Turnips

Yields 4 servings // Prep time 20 minutes // Cook time 10 minutes


  • 3 Tbsp canola oil
  • 1 Tbsp fresh ginger, peeled and minced
  • 2 tsp paprika
  • 3 Tbsp walnuts, chopped
  • ½ lb shrimp, peeled and deveined
  • 1½ cups peeled parsnips or turnips, cubed (¼-inch)
  • 1½ Tbsp apple-cider vinegar
  • 3 Tbsp sake or mirin (rice wine)
  • Salt and freshly ground pepper
  • ½ cup chopped fresh flat-leaf parsley
  • Gluten-free pasta to serve, if desired


  1. Heat oil in a large skillet over medium-high. Add ginger and paprika, stirring until fragrant, about 30 seconds. Add walnuts and stir until lightly browned, 2-3 minutes.
  2. Add shrimp and stir until pink and opaque throughout, 2 minutes per side. Stir in turnips, vinegar, sake and 1 tsp salt. Season with pepper. Continue to cook, stirring, until heated through about 2 minutes. Stir in parsley and serve warm.


I served mine over gluten-free pasta and sprinkled extra paprika on top!