Description
A delicious and healthy One Pan Creamy Garlic Shrimp dish featuring shrimp, coconut milk, and spinach, 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 pan. Cook for about 2 minutes on each side until they are just opaque. Transfer the shrimp to a bowl.
- Increase the heat to medium-high and add the diced onion to the pan. Cook for 2-3 minutes until the onion becomes soft.
- Pour in the chicken broth and scrape the brown bits from the bottom of the pan. 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 with onions for another 2-3 minutes until fragrant.
- Now, add the coconut milk and nutritional yeast to the pan. Once the mixture comes to a boil, reduce the heat to medium-low.
- Stir in the spinach and cook until slightly wilted, about 2 minutes.
- Return the shrimp to the pan and sprinkle with Italian seasoning. Stir frequently for another 5-7 minutes, allowing all the flavors to meld. Season with salt and pepper, then serve with cauliflower rice.
Notes
This dish can be served warm over cauliflower rice. Store leftovers in an airtight container in the refrigerator for up to 3 days.