Creamy Tuscan Garlic Shrimp – Paleo, Low Carb & Weeknight-Ready

Tuscan Garlic Shrimp is the kind of dinner that saves your weeknight and wins your heart at the same time. It’s fast (ready in 20 minutes!), creamy without any dairy, and packed with bold Italian flavor that makes it feel like you cooked something way fancier than you actually did. If your evenings are a blur of carpool lines, work emails, or “what’s for dinner” panic—this recipe is here to rescue you.

What’s even better? This shrimp skillet is Whole30, paleo, and low-carb, meaning you get a hearty, satisfying meal without any of the post-dinner guilt. The shrimp is tender and savory, the creamy coconut milk sauce gets a flavor boost from sun-dried tomatoes and garlic, and the whole thing comes together in one skillet (hello, easy clean-up). Whether you’re cooking for your family, trying to keep things clean in January, or just tired of chicken, Tuscan Garlic Shrimp is the healthy comfort food you didn’t know you needed.

Table of Contents

What is Tuscan Garlic Shrimp?

Tuscan Garlic Shrimp is a rich, creamy shrimp dish made with coconut milk, garlic, sun-dried tomatoes, and Italian herbs—all tossed together in a single skillet. It takes inspiration from classic Tuscan flavors but puts a modern, dairy-free spin on things. Instead of butter and cream, this recipe leans on ghee or avocado oil and full-fat coconut milk for that luscious sauce.

The shrimp is lightly seared, the aromatics are sautéed, and then everything simmers down into a cozy sauce that’s light enough for a weekday and decadent enough for a dinner party. While it feels indulgent, it fits right into paleo and Whole30 diets, and it’s gluten-free and low-carb to boot. Traditionally served with pasta or rice, this version is best over sautéed cauliflower rice or zucchini noodles for a lighter, veggie-forward dinner. Basically, it’s comfort food with a passport—Italian vibes without the carb coma.

Reasons to Try Tuscan Garlic Shrimp

First, let’s talk time. Tuscan Garlic Shrimp takes just 20 minutes from start to finish. That’s faster than takeout and about 10x more nourishing. If your weeknights are a little chaotic, this is the kind of meal that won’t add to the stress. Second, it’s a one-skillet wonder. No juggling pots and pans, no mountains of dishes—just toss, stir, and serve. Third, it checks all the health boxes without tasting like it. Paleo? Check. Whole30? Yep. Low-carb? Absolutely. But don’t expect bland or boring—this dish brings bold, savory, garlic-packed flavor in every bite.

The sun-dried tomatoes add a little tang, the coconut milk gives it that creamy texture, and the Italian seasoning brings it all together. It’s also picky-eater approved (yes, even with spinach), and leftovers reheat beautifully. Bonus: it pairs effortlessly with other easy sides like our creamy seafood salad or quick and creamy spinach pasta if you’re cooking for a crowd.

Ingredients Needed to Make Tuscan Garlic Shrimp

• 1 lb medium-large shrimp (peeled, tail-on or off)
• Sea salt and black pepper (to taste)
• 2 Tbsp ghee, avocado oil, or coconut oil
• 1 small onion, chopped
• 6 cloves garlic, minced
• 1 Tbsp tapioca flour (or arrowroot)
• ½ cup chicken bone broth (or dry white wine if not Whole30)
• 1 cup full-fat coconut milk
• ½ Tbsp mustard (any kind works)
• 1½ Tbsp nutritional yeast (optional but flavorful)
• 1½ tsp Italian seasoning
• ¼ tsp sea salt (adjust to taste)
• ⅛ tsp black pepper (adjust to taste)
• ⅓ cup sun-dried tomatoes, roughly chopped
• 2 cups fresh baby spinach
• Fresh chopped parsley (for garnish)

Instructions to Make Tuscan Garlic Shrimp

This Tuscan Garlic Shrimp comes together step by step in one pan, with clear, easy directions—even if you’re not a kitchen pro.

Step 1: Season and Sear the Shrimp

Start by seasoning your peeled shrimp with a pinch of sea salt and black pepper. Grab your largest skillet and heat 2 tablespoons of ghee (or avocado oil/coconut oil) over medium-high heat. Once it’s hot, arrange the shrimp in a single layer. Cook for about 2 minutes per side, just until they turn pink and curl. Don’t overcook—you want them juicy, not rubbery. Once done, remove them from the pan and set aside.

Step 2: Sauté the Onion and Garlic

Lower the heat to medium and toss in the chopped onion. Cook for about a minute, just until softened. Now, toss in that glorious garlic—six cloves, minced. Stir constantly for 45 to 60 seconds, just until the garlic becomes fragrant (aka your kitchen smells amazing).

Step 3: Build the Creamy Sauce

Sprinkle the tapioca flour evenly over the onions and garlic. Whisk it in to make a light roux—it helps thicken your sauce naturally. Slowly pour in the chicken broth while scraping the bottom of the pan to lift all those browned bits. Then pour in the full-fat coconut milk and stir well to combine.

Step 4: Add Seasonings and Simmer

Whisk in your mustard, nutritional yeast, and Italian seasoning blend. Keep stirring for a few minutes until the sauce begins to thicken. Now’s the time to taste and adjust your salt and pepper—go by your gut here!

Step 5: Add the Sun-Dried Tomatoes

Toss in the chopped sun-dried tomatoes and let them soften in the sauce for a minute or two. They’ll release their slightly tangy, sweet richness into the sauce—so good.

Step 6: Wilt the Spinach

Add your fresh spinach straight into the skillet. It might look like a lot, but it’ll wilt down fast. Stir gently until the leaves are just soft and dark green.

Step 7: Finish with the Shrimp

Return your cooked shrimp to the skillet. Stir to coat everything in that creamy Tuscan sauce. Give it another 1–2 minutes to warm everything through.

Step 8: Garnish and Serve

Top with fresh chopped parsley and serve immediately! For low-carb vibes, spoon it over sautéed cauliflower rice or spiralized zucchini noodles. For a cozy twist, try it with our shrimp scampi pasta bake.

What to Serve with Tuscan Garlic Shrimp

This dish is already dreamy on its own, but if you want to stretch it into a full meal or just need some inspo, here’s what works beautifully. Cauliflower rice is a classic pairing—mild and light, it soaks up the garlicky sauce like a sponge. Zoodles (zucchini noodles) keep things light and Whole30-friendly, while still giving that pasta-esque twirl. Craving something more traditional? Try a small scoop of ditalini pasta salad on the side for an Italian-inspired twist. For more seafood goodness, pair it with our creamy seafood bisque. If you want to keep things fresh, a simple green salad or easy and best Caprese salad balances the richness of the shrimp. And if you’re planning a dinner party? Pour a glass of dry white wine (if you’re not on Whole30) and let the Tuscan vibes roll.

Key Tips for Making Tuscan Garlic Shrimp

1. Don’t overcook the shrimp – shrimp cook fast, and overcooked shrimp go from juicy to chewy real quick. Two minutes per side is usually plenty.
2. Use full-fat coconut milk – don’t skimp with the light version. You want the creamy richness that brings the whole sauce together.
3. Get your prep done first – because this comes together fast, have your onion chopped, garlic minced, and all ingredients ready to toss in.
4. Taste as you go – between the broth, tomatoes, and seasoning, there’s salt already. Adjust gradually so you don’t overdo it.
5. Skip the nutritional yeast if needed – it’s optional but gives a little “cheesy” flavor without dairy. Totally fine to leave it out.
6. Double it for meal prep – this dish reheats beautifully, so make extra for lunch tomorrow.

Storage and Reheating Tips for Tuscan Garlic Shrimp

Got leftovers? Lucky you. Let the shrimp cool down to room temperature, then transfer it to an airtight container. Store in the fridge for up to 3 days. To reheat, gently warm the shrimp and sauce in a skillet over medium-low heat. Add a splash of broth or water if the sauce thickens too much in the fridge. Avoid microwaving if possible—it tends to overcook the shrimp. If you must microwave, do so in short bursts, about 30 seconds at a time, stirring in between. Don’t freeze this one—the coconut milk sauce can get a bit grainy when thawed. But within a few days? It’s just as delicious the second time.

FAQs

Can I use frozen shrimp?
Yes, just thaw them fully first and pat dry before cooking to avoid excess water in the skillet.

Can I use pre-cooked shrimp?
Absolutely. Just skip the first searing step. Season and add them in at the end to warm through.

Is coconut milk strong in flavor?
Not really. In this dish, it blends with the garlic, tomatoes, and herbs to create a creamy sauce without tasting “coconutty.”

Can I make this ahead of time?
It’s best fresh, but you can make the sauce ahead, then cook and add shrimp right before serving.

What can I use instead of tapioca flour?
Arrowroot or even a tiny bit of almond flour can work. Or skip the thickener altogether for a looser sauce.

What if I don’t have sun-dried tomatoes?
You can skip them, or use a few cherry tomatoes sautéed with the garlic for a fresh option.

Final Thoughts

Tuscan Garlic Shrimp is your weeknight dinner hero—fast, easy, flavorful, and secretly healthy. It’s one of those rare meals that fits your clean-eating goals but still feels indulgent enough to crave on a Friday night. If you’re following a Whole30 or paleo plan, or just cutting back on carbs, this one-pan wonder deserves a permanent spot in your meal rotation. It’s cozy without being heavy, creamy without dairy, and flavorful without needing a pantry full of fancy ingredients. If you’re into quick shrimp recipes, don’t miss our creamy shrimp soup or our light seafood salad. Trust me—Tuscan Garlic Shrimp will surprise you with just how ridiculously good “healthy” can taste.

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