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