Creamy Tuscan Shrimp (Paleo, Whole30)

This Creamy Tuscan Shrimp is an easy, irresistible one-pan meal!

Plump shrimp are cooked in a thick, creamy sauce with sun-dried tomatoes, spinach, garlic and more.

And it’s low carb, gluten-free, dairy-free, keto, Paleo and Whole30 friendly.

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Why this recipe works

A creamy sauce with onions, garlic, sun-dried tomatoes and spinach sounds good enough to drink. There’s a reason why I already made this sauce once for my Paleo Tuscan Chicken recipe.

But why stop there? The same sauce is just as good with plump, juicy shrimp. And just as easy to make. Easier, actually! You don’t have to brown the shrimp first like you do with the chicken. So this version is not just easier but faster, too.

You might be confused when you see the sauce consists of coconut milk, chicken broth and nutritional yeast. But I promise, with all the other ingredients, you don’t taste the coconut. And if you’re not a fan of nutritional yeast, I still recommend keeping it in. It helps add a savory flavor that covers up the coconut flavor.

You can serve this with cauliflower rice, mashed cauliflower, mashed potatoes (like these Paleo mashed potatoes) or roasted potatoes. Or, if you’re not Paleo or Whole30, serve it with regular rice (wild rice is particularly good here).

What you need

Ingredients:

• 1 cup full-fat unsweetened coconut milk (with the cream and water well-blended). Do not use lite coconut milk or the kind from a carton. Both will be too thin to create a thick sauce.
• ½ cup chicken broth – You can use store-bought or homemade, such as this Instant Pot bone broth.
• 2 tablespoons nutritional yeast – This adds a mild savory flavor (almost like Parmesan cheese) that helps cover up the flavor from the coconut milk. Even if you don’t like nutritional yeast, I suggest leaving it in.
• 1 tablespoon olive oil or avocado oil
• ½ yellow or red onion, peeled and diced
• ½ teaspoon fine sea salt, plus more as necessary
• ¾ teaspoon Italian seasoning – If your Italian seasoning contains salt, then reduce the above amount of salt to 1/4 teaspoon. If it contains garlic, then reduce the amount of fresh garlic to 1 clove
• 2 garlic cloves, peeled and minced
• ¼ teaspoon red pepper flakes – This adds just a bit of heat to cut through the creaminess. It’s really not very much but you can add more or less depending on your preference.
• ½ cup sun-dried tomatoes, packed in oil, drained, patted dry and roughly chopped – If you can only find the kind packed dry, rehydrate them by submerging in oil or water for 30 minutes, then draining, patting dry and roughly chopping.
• 3 cups spinach, fresh or frozen (thawed if frozen; you can use frozen chopped or whole leaf spinach) – You can use other hearty greens like Swiss chard or kale, just be sure to not add the stems.
• 1 pound shrimp – I use frozen peeled, deveined and tail-off shrimp, 51-60 per pound. I thaw them by placing them in a colander under cold running water for about 5 minutes, drain, and pat dry and a clean towel or paper towels. If you use larger shrimp, that’s fine, they’ll just need a little longer to cook.
• freshly ground black pepper
• optional: 2 tablespoons chopped fresh herbs such as basil, parsley or thyme

Equipment:

• a large skillet
• a heat-proof/wooden spatula (the kind for stirring, not flipping)
• measuring spoons
• measuring cups
• a measuring glass – 2-cup or 4-cup
• a medium mixing bowl
• a cutting board
• a chef’s knife
• a whisk
• paper towels
• a colander (if you need to thaw and drain frozen shrimp; see ingredients above for more details)

How to make Creamy Tuscan Shrimp

Step 1: In a measuring glass or medium mixing bowl, whisk the coconut milk, broth and nutritional yeast. Set aside. (If you have a small whisk, you can measure all the ingredients into a measuring glass and whisk them in that.)

Step 2: Add the oil to a large skillet and place over medium heat. When the oil is shimmering, add the onion, ½ teaspoon salt and Italian seasoning. Saute, stirring occasionally, until the onions are soft and translucent, about 5-7 minutes.

Step 2: Add the garlic and red pepper flakes and cook, stirring constantly, until the garlic is fragrant, about 30 seconds.

Step 3: Add the milk mixture and use the spatula to scrape up the bottom of the pan (adding flavor and making the pan easier to clean later.)

Step 4: Add the sun-dried tomatoes and spinach. Raise the heat to high, bring the sauce to a boil, then reduce the heat to medium-high and let it simmer strongly for 5-8 minutes, until reduced and thickened.

Step 5: Stir the shrimp into the pan, trying to submerge them as much as possible into the sauce. Let them cook, stirring occasionally, until pink and cooked through, about 5-6 minutes. Add a few grinds of fresh black pepper, then taste and adjust seasonings if necessary. Sprinkle on the fresh herbs, if using, then serve and enjoy!

Frequently Asked Questions (FAQ)

Other recipes you might like:

1. Paleo Tuscan Chicken (Whole30)
2. Paleo Shrimp Sampi (Whole30)
3. Whole30 Shrimp Fried Rice
4. Tequila Pineapple Shrimp Skewers (Paleo/Whole30 options)

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