By Sarah Steffens

Win weeknight dinner with Whole30 Garlic Shrimp with Sweet Potato Noodles. This satisfying dish features a creamy cashew sauce, shrimp, and tender sweet potato noodles. This meal is simple to make, and will help you have dinner on the table in no time at all.

Looking for more seafood recipes? Try this Chipotle-Lime Shrimp dish.

Try This: Whole30 Garlic Shrimp with Sweet Potato Noodles

Creamy Cashew Garlic Sweet Potato Noodles with Shrimp

Whole30 Garlic Shrimp with Sweet Potato Noodles

This Garlic Shrimp with Sweet Potato Noodles is cheaper than takeout, and comes together quickly for a delicious new dinner idea.
4.70 from 40 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4



  • 1 cup hot water
  • ½ cup cashews salted or unsalted
  • 1 tablespoon lemon juice or raw apple cider vinegar
  • 2 teaspoons sea salt
  • ½ teaspoon black pepper
  • 2 medium garlic cloves peeled & minced
  • 2 tablespoons nutritional yeast
  • 2 cups fresh basil leaves
  • ½ cup chicken broth

Sweet Potato Noodles & Shrimp

  • 1 tablespoon ghee or coconut oil
  • 1 pound of medium shrimp deveined & tails removed
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 4 cups sweet potato noodles about 4 medium sweet potatoes worth
  • Fresh basil leaves optional


  • ADD hot water and cashews to a blender and allow to soak for 10 minutes.
  • ADD ghee or coconut oil to a large stockpot or Dutch oven and bring to medium-high heat. Add shrimp, sea salt, pepper and smoked paprika and sear for 1 minute per side. Set cooked shrimp aside.
  • ADD the remaining sauce ingredients to your blender and blend on high until everything is completely combined. It will have a very thin texture.
  • POUR sauce into your stockpot or Dutch oven and reduce heat to medium-low.
  • ADD sweet potato noodles to the pot and simmer, stirring occasionally to prevent burning, until the “noodles” are soft, about 10 minutes. Your sauce will thicken with each minute of simmering.
  • ADD cooked shrimp to the “noodles” and gently toss together and turn the stove’s heat off.
  • SERVE between 4, storing any leftovers in a glass container in the fridge for 2 days.
  • ENJOY!
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Published by Lindsay Rhodes

Lindsay Rhodes currently lives in Chicago. She attended Butler University where she received her B.S. in Marketing and a minor in Strategic Communication. Previously, Lindsay has worked for management consulting firms as a marketing consultant and as a campus recruiter.

Sarah Steffens

Recipe Developer

Sarah Steffens, our Recipe Developer, has a B.A. in Business Administration, Public Relations from The Master's University in Southern California. After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef and Food Photographer in Sacramento, creating meals that support her client's intention to physically and mentally thrive. She has catered several independent film sets, making it her goal to optimize the energy and well-being of each creative crew. You can find many of Sarah's recipes in various Whole30, Paleo and Keto cookbooks. When Sarah is not cooking and styling recipes, you can find her enjoying a long walk, working on creative projects with loved ones or exploring beautiful Northern California.