I’ve got a fabulous, one pan wonder for you in the form of one pan creamy garlic shrimp. This dish can be whipped up in under 30 minutes and is wonderful for the whole family. It is gluten free, paleo, low carb and Whole30 compliant, too!
It’s so quick and easy to make it on the stovetop though, I wouldn’t even go in that direction unless you needed the room on your stove.
I prefer to eat creamy garlic shrimp on a big bed of cauliflower rice or broccoli rice- it’s delicious. However, if you are not on a Whole30 and eat white rice or rice noodles, it would be fabulous with them, too!
You could alternatively add extra bone broth to the dish and turn it into more of a soup instead.
Ingredients
▢2 1/2 tablespoons grass-fed butter or ghee
▢8 garlic cloves minced
▢1 1/2 pounds large shrimp deveined, with tails on
▢1 yellow onion diced
▢1/2 cup bone broth
▢8 ounces sun dried tomatoes in olive oil,
▢15 ounces canned coconut milk
▢2 tablespoons nutritional yeast
▢4 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 butter / oil and sauté garlic for about 1 minute. Make sure you stir frequently so it does not burn. Add shrimp to pan and cook on about 2 minutes each side until just opaque throughout & transfer to a bowl.
Add the diced onion to the pan and cook for 2-3 minutes until soft. Add broth to the pan, scraping the brown bits from the bottom and stirring frequently. Cook until broth has reduced down by at least 50%.
Add 1 tablespoon of oil from the sun-dried tomatoes jar and all of the drained, julienned sun-dried tomatoes. Fry with the onions for 2-3 minutes until fragrant and well combined.
Add coconut milk and nutritional yeast to the pan. Once the coconut milk has reached a boil, turn the heat down to medium-low. Add spinach to the pan and stir until slightly wilted, about 1 minute.
Add shrimp back into the pan and sprinkle with seasoning. Stir frequently for another 5-7 minutes, letting all of the flavors marinade. Season with salt and pepper and serve with cauliflower rice.
