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.