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.