why make this recipe
One Pan Creamy Garlic Shrimp is a delightful meal that’s simple to make and packed with flavor. It’s perfect for busy weeknights or when you want to impress guests without spending hours in the kitchen. This dish is paleo, Whole30 approved, and low carb, making it a healthy choice for various dietary needs. The combination of shrimp, garlic, and creamy coconut milk creates a rich sauce that is hard to resist. Plus, using just one pan means less clean-up time, allowing you to enjoy your meal without the hassle.
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 avoid burning.
- Pat the shrimp dry and add them to the skillet. Cook for about 2 minutes on each side until they are just opaque. Transfer the cooked shrimp to a bowl.
- Increase the heat to medium-high. Add the diced onion to the same skillet and cook for 2-3 minutes until soft.
- Pour in the bone broth, scraping up any brown bits from the bottom of the pan while stirring. Let the broth reduce by at least 50%.
- Add 1 tablespoon of oil from the sun-dried tomato jar and the drained, julienned sun-dried tomatoes. Sauté with the onions for 2-3 minutes until fragrant.
- Stir in the coconut milk and nutritional yeast. Once the mixture reaches a boil, reduce the heat to medium-low.
- Add the spinach and stir until it is slightly wilted, about 2 minutes.
- Return the shrimp to the pan and sprinkle with Italian seasoning. Stir frequently for another 5-7 minutes, letting the flavors meld. Season with salt and pepper to taste, and serve with cauliflower rice if desired.
how to serve One Pan Creamy Garlic Shrimp
Serve One Pan Creamy Garlic Shrimp hot, over a bed of cauliflower rice for a satisfying meal. You can also pair it with a fresh green salad or steamed vegetables for a balanced dish. The creamy sauce complements the shrimp wonderfully, making it perfect for any occasion.
how to store One Pan Creamy Garlic Shrimp
Store any leftovers in an airtight container in the fridge. This dish is best consumed within 3 days for optimal flavor and texture. Reheat gently on the stove or in the microwave until warmed through, taking care not to overcook the shrimp.
tips to make One Pan Creamy Garlic Shrimp
- Make sure to pat the shrimp dry before adding them to the pan to achieve a nice sear.
- Adjust the amount of garlic depending on your taste preference; you can use more or less.
- Feel free to add other vegetables like bell peppers or zucchini for extra nutrition and flavor.
variation (if any)
You can easily swap the shrimp for chicken or even tofu if you’re looking for a different protein option. Just adjust the cooking time accordingly to ensure that the protein is fully cooked.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before cooking.
2. What can I substitute for coconut milk?
If you dislike coconut milk, you may use almond milk or heavy cream, but this will change the flavor and creaminess of the dish.
3. Is this dish suitable for meal prep?
Absolutely! One Pan Creamy Garlic Shrimp makes a great meal prep option. Just store in separate containers and reheat when ready to eat.
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
- Diet: Paleo, Whole30, Low Carb
Description
A simple yet flavorful dish made with shrimp, garlic, and creamy coconut milk, perfect for busy weeknights.
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 avoid burning.
- Pat the shrimp dry and add them to the skillet. Cook for about 2 minutes on each side until they are just opaque. Transfer the cooked shrimp to a bowl.
- Increase the heat to medium-high. Add the diced onion to the same skillet and cook for 2-3 minutes until soft.
- Pour in the bone broth, scraping up any brown bits from the bottom of the pan while stirring. Let the broth reduce by at least 50%.
- Add 1 tablespoon of oil from the sun-dried tomato jar and the drained, julienned sun-dried tomatoes. Sauté with the onions for 2-3 minutes until fragrant.
- Stir in the coconut milk and nutritional yeast. Once the mixture reaches a boil, reduce the heat to medium-low.
- Add the spinach and stir until it is slightly wilted, about 2 minutes.
- Return the shrimp to the pan and sprinkle with Italian seasoning. Stir frequently for another 5-7 minutes, letting the flavors meld. Season with salt and pepper to taste, and serve with cauliflower rice if desired.
Notes
Make sure to pat the shrimp dry before adding them to the pan for a nice sear. This dish is great for meal prep.