Creamy Tuscan Garlic Shrimp – Paleo, Low Carb & Weeknight-Ready
This creamy Tuscan Garlic Shrimp is made all in one skillet in just 20 minutes! It’s packed with flavor, perfect for weeknights and even kid approved. This easy paleo dinner is also Whole30 compliant and low in carbs, for a healthy meal you’ll want on repeat!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 5 servings
- Category: Dinner
- Method: Skillet
- Cuisine: low carb, Paleo, seafood, Whole30
Ingredients
- 1 lb medium-large shrimp, uncooked, peeled, with tail on or off
- Sea salt and black pepper
- 2 Tbsp ghee, avocado oil, or coconut oil
- 1 small onion, chopped
- 6 cloves garlic, minced
- 1 Tbsp tapioca flour
- 1/2 cup chicken bone broth (or dry white wine if not Whole30)
- 1 cup full-fat coconut milk
- 1/2 Tbsp mustard (any kind)
- 1 1/2 Tbsp nutritional yeast (optional, for flavor)
- 1 1/2 tsp Italian seasoning blend
- 1/4 tsp sea salt, or to taste
- 1/8 tsp black pepper, or to taste
- 1/3 cup sun-dried tomatoes, roughly chopped
- 2 cups fresh baby spinach
- Chopped fresh parsley, for garnish
Instructions
1. Season the shrimp with sea salt and black pepper.
2. Add the ghee or oil to a large skillet over medium-high heat. Add the shrimp in a single layer and cook about two minutes on each side, until just cooked through. Set shrimp aside on a plate and lower the heat to medium.
3. Add the onion to the skillet and cook for about a minute, then add the garlic and cook until fragrant, about 45–60 seconds.
4. Whisk in the tapioca flour, then add the broth and coconut milk, scraping the bottom of the skillet. Stir to combine.
5. Whisk in the mustard, nutritional yeast, and Italian seasoning. Cook and stir over medium heat until it starts to thicken. Taste and season with additional sea salt and pepper as desired.
6. Add the sun-dried tomatoes and cook until softened, then add the spinach and cook until wilted.
7. Return the shrimp to the skillet and stir to combine. Sprinkle with chopped parsley.
8. Serve over sautéed cauliflower rice or zucchini noodles to keep it low carb. Store leftovers in an airtight container for up to 3 days.
Notes
To use pre-cooked shrimp, season with salt and pepper and skip the initial cooking step. Add the shrimp at the end to warm through.
Omit sun-dried tomatoes to reduce the overall carb count.
This recipe pairs well with spiralized veggies or mashed cauliflower for a comforting paleo meal.
Find it online: https://cookingwithramsay.com/tuscan-garlic-shrimp/