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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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