One-pan, fast, and impossibly silky — this creamy garlic shrimp comes together in under 30 minutes and still tastes like you spent all evening on it. Tender shrimp are briefly sautéed, then folded into a coconut-milk–based garlic sauce with sun-dried tomatoes, spinach, and a punch of umami from nutritional yeast. It’s a weeknight showstopper that keeps cleanup to a minimum and pairs perfectly with cauliflower rice for a low-carb dinner. If you like shrimp recipes that deliver big flavor with little fuss, this one is for you — and if you want another quick, protein-forward shrimp idea, try High-Protein Honey Garlic Shrimp for a sweeter contrast.
What makes this recipe special
This recipe hits three things a busy cook cares about: speed, flavor, and one-pan ease. The shrimp are cooked only until just opaque, so they stay juicy, while the coconut milk adds a luscious, dairy-free-friendly base (use oil instead of butter to make it fully dairy-free). Sun-dried tomatoes in oil bring depth and a bright, slightly tangy counterpoint to the creaminess. Because everything finishes in the same skillet, the sauce carries those browned fond flavors for real depth without extra effort.
“A weekday miracle — rich, garlicky, and quick. I served it over cauliflower rice and nobody missed the carbs.” — a regular cook’s note
Step-by-step overview
- Sear garlic and shrimp quickly, then remove the shrimp to avoid overcooking.
- Build flavor with onion, bone broth, and the sun-dried tomato oil, scraping the fond.
- Add coconut milk and nutritional yeast for a creamy, umami sauce.
- Wilt in spinach, return shrimp, finish with Italian seasoning, salt, and pepper.
- Serve hot — cauliflower rice, pasta, or crusty bread work great.
This short roadmap helps you pace the work: shrimp first, sauce second, spinach and return shrimp to finish.
What you’ll need
- 2 1/2 tablespoons grass-fed butter or ghee (substitute olive oil for fully dairy-free)
- 6 garlic cloves, minced
- 1 1/2 pounds large shrimp, deveined, tails on (or off if you prefer)
- 1/2 yellow onion, diced
- 1/2 cup chicken bone broth (or low-sodium chicken stock; vegetable broth works if vegetarian)
- 8 ounces sun-dried tomatoes in olive oil (reserve 1 tbsp oil from the jar)
- 15 ounces canned full-fat coconut milk (gives best creaminess)
- 2 tablespoons nutritional yeast (adds cheesy, savory depth)
- 8 cups spinach, lightly packed (baby spinach or roughly chopped mature spinach)
- 2 teaspoons Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
Notes: If using store-bought frozen shrimp, thaw completely and pat dry. Prefer dairy cream? See variations below for heavy cream substitution.
Step-by-step instructions
- Heat a large skillet over medium. Add the butter, ghee, or a neutral oil until shimmering.
- Add the minced garlic and sauté about 1 minute, stirring constantly so it doesn’t brown. Garlic should smell fragrant but not bitter.
- Pat the shrimp dry with paper towels. Add them in a single layer and cook about 2 minutes per side, until just opaque and pink. Work in batches if the pan is crowded. Transfer shrimp to a bowl and set aside.
- Increase heat to medium-high. Add the diced onion and cook 2–3 minutes until translucent and softened.
- Pour in the chicken bone broth and use a wooden spoon to scrape any brown bits (fond) from the bottom. Let the broth reduce by about half — this concentrates flavor and helps thicken the sauce.
- Stir in 1 tablespoon of the oil from the sun-dried tomato jar and the drained, julienned tomatoes. Sauté 2–3 minutes until fragrant.
- Pour in the canned coconut milk and stir in the nutritional yeast. Bring the mixture to a gentle boil, then reduce heat to medium-low.
- Add the spinach and stir until it just wilts, about 2 minutes.
- Return the shrimp to the skillet. Sprinkle the Italian seasoning over everything and stir frequently for 5–7 minutes so the shrimp finish cooking in the sauce and absorb flavor.
- Taste and season with salt and black pepper. Serve immediately over cauliflower rice or your preferred base.
Pro tip: Keep the heat controlled — vigorous boiling can break down the coconut milk texture. A gentle simmer is all you need.
Best ways to enjoy it
This dish is terrific over cauliflower rice for a low-carb meal. For a more traditional pairing, toss it with linguine or spoon it over quinoa. Toasted sourdough or a warm crusty baguette soaks up the sauce beautifully if you’re not watching carbs. For a seafood-forward dinner night, serve alongside a simple arugula salad dressed with lemon vinaigrette.
If you like bold spice profiles, you might also enjoy the related Cajun Shrimp & Salmon Garlic Cream Sauce for a smoky, spicy alternative.
Serving tips: finish with a squeeze of lemon and a sprinkle of chopped parsley to brighten the rich sauce. For restaurant-style plating, nest the shrimp mixture over a mound of cauliflower rice and garnish with reserved sun-dried tomato pieces.
Storage and reheating tips
- Refrigerator: Store in an airtight container for up to 3 days. Shrimp are perishable; consume promptly.
- Freezing: Prepared shrimp dishes can be frozen, but shrimp texture may become firmer after thawing. If possible, freeze the sauce separately and add freshly cooked shrimp when reheating. If freezing the whole dish, use within 1 month.
- Reheating: Thaw overnight if frozen. Reheat gently on the stove over low heat until warmed through, stirring often. Bring to at least 165°F (74°C) for food safety. Microwave in short bursts, stirring between intervals, to avoid rubbery shrimp.
- Safety note: Never leave cooked shrimp at room temperature for more than 2 hours.
Pro chef tips
- Dry shrimp thoroughly before searing — moisture equals steam, which prevents a good sear.
- Don’t overcook shrimp: they go from tender to rubbery quickly. Remove when opaque and slightly firm; they’ll finish cooking in the sauce.
- Reserve and use 1 tablespoon of the oil from the sun-dried tomato jar — it’s concentrated flavor and helps carry the tomato’s taste into the sauce.
- Use full-fat coconut milk for a rich texture. Light coconut milk can be thin and watery.
- To thicken the sauce: simmer a few minutes longer or stir in a teaspoon of arrowroot slurry (1 tsp arrowroot + 1 tsp water) at the end. To thin, add extra broth.
- For brighter finish: add a small squeeze of lemon juice right before serving to cut through the richness.
Creative twists
- Cream swap: Replace coconut milk with 1 cup heavy cream for a classic dairy version. Omit nutritional yeast or keep it for extra depth.
- Heat kick: Add 1/2 teaspoon red pepper flakes with the garlic, or stir in a chopped jalapeño with the onions.
- Protein swaps: Try scallops or chunks of salmon (adjust cooking time) instead of shrimp. If using salmon, sear skin-side down first for crispness.
- Vegetables: Stir in roasted bell peppers, peas, or asparagus tips for more color and texture.
- Low FODMAP / garlic-intolerant version: Use garlic-infused oil and omit minced garlic. Nutritional yeast remains safe for most.
- Make it sheet-pan style: Roast shrimp with tomatoes and spinach separately and finish with warmed coconut milk sauce poured over at the end (less sauce integration but still tasty).
FAQ
Q: How long does the whole recipe take from start to finish?
A: Plan on about 25–30 minutes total: 5–7 minutes prep (mincing garlic, drying shrimp, dicing onion), and roughly 20 minutes cooking, including the short reduction and final simmer.
Q: Can I use frozen shrimp?
A: Yes — but fully thaw and pat dry before cooking. Excess moisture will steam the shrimp and prevent a good sear. If shrimp are pre-cooked, add them only at the end to warm through to avoid overcooking.
Q: Is this recipe dairy-free?
A: It can be. Use olive oil instead of butter/ghee and full-fat coconut milk (as written). Ghee is low in lactose but not strictly dairy-free. For strict dairy-free, avoid butter/ghee entirely.
Q: What can I substitute for chicken bone broth?
A: Low-sodium chicken stock or vegetable broth will work. Bone broth adds richness and collagen, but the dish doesn’t require it for success.
Q: Will the sauce break if I boil it?
A: High heat can sometimes separate coconut milk. Keep to a gentle boil and then reduce to medium-low to finish. If separation happens, whisk in a small splash of warm broth or a teaspoon of cornstarch slurry to re-emulsify.
Q: Can I prepare parts ahead?
A: Yes. You can dice the onion, mince the garlic, and julienne the sun-dried tomatoes a day ahead. Cooked shrimp is best used the same day, so if prepping ahead, keep shrimp raw and refrigerated until cooking time.
If you want any adjustments for dietary needs or a printable recipe card version, tell me which preference and I’ll tailor it for you.
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Creamy Garlic Shrimp
- Total Time: 27 minutes
- Yield: 4 servings
- Diet: Dairy-Free
Description
A one-pan recipe for creamy garlic shrimp in under 30 minutes, perfectly paired with cauliflower rice for a low-carb meal.
Ingredients
- 2 1/2 tablespoons grass-fed butter or ghee (or olive oil for dairy-free)
- 6 garlic cloves, minced
- 1 1/2 pounds large shrimp, deveined, tails on
- 1/2 yellow onion, diced
- 1/2 cup chicken bone broth (or vegetable broth for vegetarian)
- 8 ounces sun-dried tomatoes in olive oil (reserve 1 tbsp oil)
- 15 ounces canned full-fat coconut milk
- 2 tablespoons nutritional yeast
- 8 cups spinach, lightly packed
- 2 teaspoons Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Heat a large skillet over medium and add the butter, ghee, or neutral oil until shimmering.
- Add the minced garlic and sauté for about 1 minute, stirring constantly.
- Pat the shrimp dry and add them in a single layer, cooking for about 2 minutes per side until just opaque and pink.
- Transfer shrimp to a bowl and set aside.
- Increase heat to medium-high, add the diced onion, and cook for 2–3 minutes until translucent.
- Pour in the chicken bone broth and scrape any brown bits from the bottom. Let reduce by about half.
- Stir in 1 tablespoon of the oil from the sun-dried tomatoes and the drained tomatoes, sauté for 2–3 minutes.
- Pour in the canned coconut milk and stir in the nutritional yeast. Bring to a gentle boil, then reduce heat to medium-low.
- Add the spinach and stir until just wilted, about 2 minutes.
- Return the shrimp to the skillet, sprinkle with Italian seasoning, and stir frequently for 5–7 minutes.
- Taste and season with salt and black pepper. Serve immediately.
Notes
If using frozen shrimp, thaw completely and pat dry to avoid steaming. Finish with lemon juice and parsley for added brightness.
- Prep Time: 7 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American