Why Make This Recipe
One Pan Creamy Garlic Shrimp is a delightful dish that is not only delicious but also quick and easy to make. It fits perfectly into the Paleo, Whole30, and low-carb diets, making it a great choice for anyone looking for a healthy meal. The combination of shrimp, garlic, and creamy coconut milk creates a rich and satisfying flavor that will impress your family and friends. Plus, it all comes together in one pan, making cleanup a breeze!
How to Make One Pan Creamy Garlic Shrimp
Ingredients:
- 2 1/2 tablespoons grass-fed butter or ghee
- 6 garlic cloves (minced)
- 1 1/2 pounds large shrimp (deveined, with tails on)
- 1/2 yellow onion (diced)
- 1/2 cup bone broth (chicken)
- 8 ounces sun-dried tomatoes (in olive oil)
- 15 ounces canned coconut milk
- 2 tablespoons nutritional yeast
- 8 cups spinach (lightly packed)
- 2 teaspoons Italian seasoning
- Kosher salt (to taste)
- Black pepper (to taste)
Directions:
- In a large skillet over medium heat, melt the ghee or butter. Sauté the minced garlic for about 1 minute, stirring frequently to prevent burning.
- Pat the shrimp dry and add them to the pan. Cook the shrimp for about 2 minutes on each side until they are just opaque. Remove the shrimp from the pan and set them aside in a bowl.
- Increase the heat to medium-high. Add the diced onion to the pan and cook for 2-3 minutes until soft.
- Pour the bone broth into the pan, scraping the brown bits from the bottom. Stir frequently and cook until the broth has reduced by at least 50%.
- Add 1 tablespoon of oil from the sun-dried tomatoes jar along with the drained, julienned sun-dried tomatoes. Sauté for 2-3 minutes until fragrant.
- Pour in the coconut milk and add the nutritional yeast. Once the coconut milk reaches a boil, turn the heat down to medium-low.
- Add the spinach to the pan and stir until it starts to wilt, about 2 minutes.
- Return the shrimp to the pan, sprinkle with Italian seasoning, and stir frequently for another 5-7 minutes, letting all the flavors combine.
- Season with salt and pepper to taste and serve with cauliflower rice.
How to Serve One Pan Creamy Garlic Shrimp
This dish is best served warm over a bed of cauliflower rice, which adds a nice texture and takes on the creamy sauce beautifully. You can also serve it with a side salad for a fresh touch or enjoy it on its own for a lighter meal.
How to Store One Pan Creamy Garlic Shrimp
To store leftovers, place the shrimp and sauce in an airtight container and refrigerate. It can be kept for up to 3 days. To reheat, warm it gently on the stovetop or in the microwave. You may want to add a little bit of coconut milk or broth when reheating to restore the creamy texture.
Tips to Make One Pan Creamy Garlic Shrimp
- Make sure to pat the shrimp dry before cooking for a better sear.
- If you like a little heat, consider adding some red pepper flakes to the sauce.
- Use fresh spinach for the best flavor, but you can use frozen spinach if necessary; just make sure to thaw and drain it properly.
Variation
You can customize this recipe by adding other vegetables like bell peppers or zucchini. You can also substitute the shrimp with chicken or tofu, adjusting the cooking time accordingly.
FAQs
Q1: Can I use frozen shrimp for this recipe?
A1: Yes, you can use frozen shrimp. Just thaw them before cooking and pat them dry.
Q2: Is this recipe dairy-free?
A2: Yes, this recipe is dairy-free as it uses coconut milk instead of cream.
Q3: Can I prepare this dish ahead of time?
A3: While the dish is best served fresh, you can prepare the sauce ahead and add the shrimp and spinach just before serving.
One Pan Creamy Garlic Shrimp
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Paleo, Whole30, Low-Carb
- Diet: Paleo
Description
A quick and delicious one-pan meal featuring shrimp, garlic, and creamy coconut milk, perfect for Paleo and low-carb diets.
Ingredients
- 2 1/2 tablespoons grass-fed butter or ghee
- 6 garlic cloves (minced)
- 1 1/2 pounds large shrimp (deveined, with tails on)
- 1/2 yellow onion (diced)
- 1/2 cup bone broth (chicken)
- 8 ounces sun-dried tomatoes (in olive oil)
- 15 ounces canned coconut milk
- 2 tablespoons nutritional yeast
- 8 cups spinach (lightly packed)
- 2 teaspoons Italian seasoning
- Kosher salt (to taste)
- Black pepper (to taste)
Instructions
- In a large skillet over medium heat, melt the ghee or butter. Sauté the minced garlic for about 1 minute, stirring frequently to prevent burning.
- Pat the shrimp dry and add them to the pan. Cook the shrimp for about 2 minutes on each side until they are just opaque. Remove the shrimp from the pan and set them aside in a bowl.
- Increase the heat to medium-high. Add the diced onion to the pan and cook for 2-3 minutes until soft.
- Pour the bone broth into the pan, scraping the brown bits from the bottom. Stir frequently and cook until the broth has reduced by at least 50%.
- Add 1 tablespoon of oil from the sun-dried tomatoes jar along with the drained, julienned sun-dried tomatoes. Sauté for 2-3 minutes until fragrant.
- Pour in the coconut milk and add the nutritional yeast. Once the coconut milk reaches a boil, turn the heat down to medium-low.
- Add the spinach to the pan and stir until it starts to wilt, about 2 minutes.
- Return the shrimp to the pan, sprinkle with Italian seasoning, and stir frequently for another 5-7 minutes, letting all the flavors combine.
- Season with salt and pepper to taste and serve with cauliflower rice.
Notes
Serve warm over cauliflower rice for the best texture. Store leftovers in an airtight container for up to 3 days.