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, high protein, and Whole30 compliant, too!
Can I make creamy garlic shrimp in the Instant Pot?
You sure can! If you have access to an Instant Pot and would like to save some time, you can make this recipe in there.
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, rice noodles, or even potatoes. You can serve it on whole grain pasta and turn this dish into a creamy garlic shrimp pasta.
You could alternatively add extra chicken broth to the dish and turn it into more of a soup instead.
You are going to love it regardless of what direction you go in though! 😉
Can I use dairy instead of coconut milk?
You can absolutely use whole milk or half & half instead of the coconut milk in the creamy garlic shrimp. You can also use coconut cream or heavy cream instead of milk for a thicker sauce. If you aren't into coconut, can't have it or don't want this dish to be dairy free, half & half would be the best substitute.
Note: You can't really taste much coconut in this dish, so I wouldn't worry about using coconut milk based on taste.
You can also use grass-fed butter, ghee or coconut oil as the fat in this recipe.
This dish reminds me something I've had before in an Italian restaurant but because of the coconut cream, it is almost reminiscent of Thai cuisine as well.
I think that's why I love it so much. I cannot think of anything better than a marriage between Italian and Thai food!
I originally made this recipe back in 2019, and it was an instant hit for my family. The first time I made it, it was basically an accident of the best kind. I just made this again last night and it was still amazing.
How to make creamy garlic shrimp in a skillet
In a large skillet over medium heat, melt the ghee / butter / oil and sauté garlic for about 1 minute. Make sure you stir frequently so it does not burn. Add shrimp (pat dry first) to pan and cook on about 2 minutes each side until just opaque throughout & transfer to a bowl.
Increase heat to medium-high heat. 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. Sautee 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 a medium-low simmer. Add spinach to the pan and stir until slightly wilted, about 2 minutes.
Add cooked 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.
Serve with cauliflower rice, rice, or pasta. Serve with sliced lemon wedges on the side for aesthetics, and to allow those who like lemon juice on shrimp to add it.
Garnish with the minced fresh parsley, and optionally top with parmesan cheese and red pepper flakes.
One Pan Creamy Garlic Shrimp Ingredients Options
Part of the fun when cooking and testing recipes is to make it your own. Below are some notes and things to consider when shopping for ingredients or cooking your creamy garlic shrimp.
Shrimp
Depending on where you live, getting fresh shrimp from your meat counter may not be realistic. If you must use frozen shrimp, make sure to thaw before cooking.
It is important to completely dry your shrimp before adding to the pan. Otherwise, your cream sauce may end up a little watery.
Spinach
This recipe is best when using 8 lightly packed cups of spinach. Sounds like a lot, but the spinach cooks down so much that it'll be the perfect amount. 8 cups is about equal to one 5 ounce container that you'd buy from the grocery store. This makes it easy.
If you are cooking for someone who might be greens-averse (a picky eater), you can half the spinach and still be a winner.
Nutritional Yeast
I wanted to give it a little bit of "cheesy" flavor without the addition of any type of real cheese. That's exactly what the nutritional yeast adds to this dish - a cheesy flavor without the dairy. I think the flavors from the yeast pair and compliment the creamy and subtle but sweet coconut milk favor so well.
You'll have to tell me what type of variation you make on this dish (if any at all!) 🙂
Tips & Variations
If you'd like to use chicken instead, be sure to cut it into bite size pieces, season with salt and pepper and cook through. It will take about 5-7 minutes.
If you are going to use half & half, you may want to make an arrowroot slurry to thicken it up a bit at the end of cooking. Simply mix equal parts arrowroot flour with water (about 1 tablespoon of each) and slowly mix into the dish at the end until it has reached out desired thickness.
Instead of using cauliflower rice, you could serve this with broccoli rice, white rice or rice noodles. It would taste absolutely fabulous with all three!
Top with shredded parmesan and red pepper flakes, assuming you are not going for dairy-free here. If your whole family likes a little heat, feel free to add the red pepper flakes in when you add the spinach rather than topping at the end.
Well, what are you waiting for?
This creamy garlic shrimp needs to be made in your kitchen yesterday. Seriously.
It has already become a staple at my house, and the family is already asking when we can have it again.
It will last for 4-5 days in the refrigerator in an airtight container if you'd like to eat it as leftovers later on. I imagine the sauce would freeze well, too if you can't get enough and want to freeze some for later.
Yum! 🙂
If you like this recipe, some other recipes you'll love are:
One Pan Creamy Garlic Shrimp (Paleo, Whole30, Low Carb)
Ingredients
- 2 ½ tablespoons grass-fed butter or ghee
- 6 garlic cloves minced
- 1 ½ pounds large shrimp deveined, with tails on
- ½ yellow onion diced
- ½ cup bone broth chicken
- 8 ounces sun dried tomatoes in olive oil, SEE NOTES
- 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 / butter / oil and sauté garlic for about 1 minute. Make sure you stir frequently so it does not burn. Add shrimp to pan (pat dry first) and cook on about 2 minutes each side until just opaque throughout & transfer to a bowl.
- Increase heat to medium-high. 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. Sautee 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 2 minutes.
- 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.
Notes
Nutrition
Nutrition: This recipe makes six servings.
- Calories: 459
- Carbohydrates: 19g
- Protein: 28g
- Fat: 32g
- Saturated Fat: 17g
- Cholesterol: 108mg
- Sodium: 992mg
- Potassium: 1198mg
- Fiber: 5g
- Sugar: 3g
- Calcium: 82mg
Kaylynne says
My husband and I made this together (and it was really fun!). We both felt like if we would make this recipe again that we would a non sweetened cream instead of the coconut cream to make this more of a savory meal. If I were to use the coconut cream again, I am thinking about adding some peanut powder to create more of a peanut sauce! Thanks Monica for creating some inspiration in the kitchen for hubby and I!
Terri Lewis says
Easy and fast meal. The whole family loved it
Matt Fay says
Hi Terri - I'm happy to hear that! Thanks for sharing.
Madeline says
delicious! so creamy!
Cyndi says
It’s delicious! I only have zoodles but will definitely be making this again.
Alisa says
Super yummy and simple!! I didn’t have all the ingredients on hand, but I was able to sub ingredients in and out, and your versatile recipe still made it taste delicious! Subbed beet green stalks for the tomatoes and the greens for the spinach. Delicious!
Ashley says
Absolutely amazing!!! i used cream cheese (didnt have nutritional yeast) in my version and chicken broth instead of bone broth as well as I added red pepper flakes and it was SCRUMPTIOUS! I loved this recipe
Oh yesssss I have done this with cream cheese, i'm so glad you liked it
Laura says
Omg …..this was so delicious & fairly simple
Kate Gredinger says
Hi- this looks so good! I want to make it for company but would like to have it ready ahead of time. Can I make it and let it sit for awhile? How much ahead of time can I make it! Thank-you!
Jenn says
I never leave reviews on recipes, but this was SO GOOD! I also added red pepper flakes and a bit of curry because I like a bit of a kick. So good! Thanks for the great recipe!
Aly says
You may want to reconsider advertising this as a dairy free recipe. While I realize it’s easy to swap the real butter for vegan butter, that aspect of the recipe means there is indeed dairy and is misleading. Just a thought.
Karen says
This recipe is amazing! It turned out so good! Can’t wait to make it again. Even my picky husband enjoyed it!
Ann O’Connell Adams says
Wow. I was googling for a Whole30 shrimp recipe and came across your site. I made this last night exactly as listed in the recipe and WOW — it was awesome. Served it with brussel sprouts and next time going to use the cauliflower rice to soak up the delicious sauce. Looking forward to checking out your site!
Nbri7 says
This recipe was phenomenal
Head of the Lactose-Intolerant Household (HLIH) says
Hey! I normally don't comment on these. But this was delicious! I plan on adding scallops tonight. You are greatly appreciated.
AW THAT MAKES ME SO HAPPY, YUM!!!!!!!
Corinne says
Unreal! This recipe is SO delicious! Will definitely be making again!
Colleen says
This looks and sounds great. Your recipe narrative refers to using coconut cream, but the list of ingredients in your recipe box state coconut milk. Which is it? I have cans of coconut cream (not milk, but I do also regularly use that), so am looking for recipes that use the cream. Thanks.
You can use coconut cream, that's perfect!!!!!!!! 🙂
Heidi says
This is super tasty! I added my riced cauliflower to the pan along with everything else and pulled it off the heat. Only used 2 oz. of dried tomatoes from last summer and added the 1 oz of olive oil. Great meal!
Merci says
I made this for dinner tonight. It was amazing!! Can’t wait to to make it again!
Lauren says
Holy cow!! This recipe was UNBELIEVABLE. Our favorite whole30 recipe we found. It tastes like a cheesy, cream sauce, and its so filling. Absolutely loved it. Thank you for a recipe we have now included in our weekly rotation, even after Whole30.
YAYYYY, that makes me so happy to hear. You've gotta try the chicken next! 😉
Megan Weber says
Made this tonight and it was excellent. Day 18 of whole30 and needed something new and decadent. My entire family enjoyed it (even my husband who is as meat + potatoes as they come), and I am already looking forward to leftovers for lunch tomorrow. I served over mashed potatoes and it was a truly delicious meal, thank you so much!
Aw yay that makes me so, so happy. You'll have to try the chicken version next!!!! 😉
Jennifer says
Could you use frozen, thawed, cooked shrimp?
Uh, they would get pretty dry. You can heat them gently separately... (just follow instructions on the bag.) just don't want them to become overcooked!
Amy K. says
This recipe is a keeper! Since I didn't have sun-dried tomatoes, I drained a can of petite diced tomatoes and used that instead with an additional shake of red pepper flakes. Although the plan wasn't to make pasta tonight, I did end up making angel hair to go with it. I'll definitely be sharing this one! Yummy!
That sounds absolutely FABULOUS. Definitely grab some sun dried tomatoes for next time- they really make the dish, I promise! 🙂
Beth says
I have spaghetti squash and am wondering what you think of that substitute for the base? I have white rice but was thinking if I could use the squash I’d prefer that for health reasons.
You can DEFINITELY use spaghetti squash as the base- go for it!
Dana says
WOW I am so impressed! This will be my new staple for dinners. I am not a fan of sundried tomatoes but love artichokes and used them instead. I also turned it into more of a soup and it was delicious and so satisfying!
Isabella says
AMAZING!!! My husband and I were both greatly impressed and more than happy to have leftovers for lunch tomorrow! Will be making again
Sarah says
This sounds so amazing! My boyfriend is not a fan of coconut though... does the coconut milk give it much of a coconutty flavor? Or is it pretty unnoticeable? I haven’t done much (or any) cooking with coconut milk so I’m new to this. Thanks for your feedback!!
Hi there. If you can have dairy, you can use half and half instead!!!! However, I do not think the coconut milk gives it a coconutty flavor- I'd recommend sticking with it. You need something creamy and thick...!
Don Bannio says
Surprised my family with this recipe and it was delicious! The flavors were awesome and I didn't have nutritional yeast. Definitely adding this to our regular healthy meals.
Woo hoo- i have a creamy garlic chicken with a bit of a variation if you want to give that a try, too. The nutritional yeast is a wonderful bonus! 🙂
Kimberly says
Where did you find sun dried tomatoes without sulphur dioxide (which is against whole 30)?
Someone else has asked me this recently. You can find them in a bag without sulphur dioxide I know. For instance, this brand: https://www.amazon.com/Mediterranean-Organic-Sundried-Tomatoes-Olive/dp/B001HTG5BG?ots=1&slotNum=2&imprToken=00ba2874-56ad-026b-417&tag=kitchn-20
Kimberly says
I really want to make this but I can't find sundried tomatoes without sulphur dioxide which is against whole30. What brand did you use??
Hmm, good question. I am not completely sure.... you can definitely get some in a bag without sulphur dioxide.
Hana says
This recipe is a keeper! Absolutely delicious and so easy to make! My whole family loved it
Barbara Duncan says
So good! I used Chef Paul Prudhomme's Poultry magic instead of Italian seasoning and it was delicious! If I did anything differently next time I would use fewer sun-dried tomatoes. There were quite oily and gave the sauce a slightly sour or lemony taste. I drained them and even bloated with a paper towel but I don't cook with sun-dried tomatoes enough to know whether I should have rinsed them as well. Would love feedback if anyone has any. I highly recommend this recipe. I paired it with whole30 mashed potatoes which was great.
Jessica says
Hi there! This sounds delicious and I can’t wait to try it! How would you do this one in the instant pot?
Isaac says
Is that spinach in the picture also? Cause I don’t see it listed in the recipe.
Hi there! It is spinach in the picture, and it is absolutely listed in the recipe. It's in Step 4: "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."
Natisha says
Maybe add the spinach to the ingredients list. Although it is listed in the recipe, it’s easy to forget it because it isn’t listed as an ingredient.
Hi there!!! Not sure what you mean. I do see it as a listed ingredient on the list... where do you see it missing from exactly?
liz says
a winnaaa.
this came out lush - so i'm back here to show some love!
we halved the recipe and split it between the two of us tonight - perfect amount.
That makes me so, so happy to hear! I hope you can try the creamy garlic chicken next 😉 it's slightly different and so wonderful. I like serving it with rice or Trader Joe's cauliflower gnocchi! 🙂
Lisa says
That looks simply delicious!
NikkI says
I only had a pound of shrimp, but I made all the sauce bc, SAUCE!🧡 It was so flavorful and the hubs approved. Restaurant quality with none of the nasty ingredients makes me so happy!
Thank you!
This makes me SO happy, yayyyyy so happy you enjoyed it!
Norma Schwartz says
Did you use raw or cooked shrimp? I used raw and there was a lot of juice in the pan. I did make a double batch. There’s was no browning on the bottom of the pan because they made so much juice.
Hmm, I did use raw... was your heat nice and high and were the shrimp dry when you added them to the pan?
Emily says
Loved this recipe! Will most definitely be making again!
Carolyn Harrell says
Would this recipe be ok without the tomatoes and yeast?
Good question... not so sure. The yeast gives it a creamy/cheesy note, and the sun dried tomatoes with the oil is a big part of the recipe. You could try it though!
Kelly says
You don’t specify what kind of bone broth to use?
Hi there. You can use chicken or beef actually! Or chicken broth, veggie broth, etc 🙂
Brittany says
I wish I could give this more than 5 stars! My first Whole 30 meal ever and it is AMAZING!!
Thank you so much... you'll have to try the chicken version, too. They are both wonderful, and I am happy you enjoyed it!
Aubree says
So good! Skipped the sun dried tomatoes because I didn’t have any but it was still plenty flavorful. Also added red pepper flakes. I would probably use a bit less onions next time and add the tomatoes. Thanks for the dinner idea!
Yummmmm, you've gotta try it with the sun dried tomatoes- game changer.
Dayna says
Hi I am excited to make this recipe. The nutritional facts seem high. Is it 974 calories per serving?
I'm so sorry... my nutrition calculator has been on the fritz lately. No, completely incorrect... should be accurate now.
Jennifer says
This recipe was so so good. I couldn't believe it. Will definitely make this again and again! Made it just like the recipe said and I served it with cauliflower rice.😋😋
That makes me so happy to hear. It's one of my favorites, too!
Ali says
This was delicious and husband approved. I loved that it was minimal ingredients and prep!!
Cristy says
Thank you so much for this recipe! I made this last night for my family and we all loved it! I served it over whole30 compliant mashed potatoes and it was wonderful. I'll be making this again and again.
That makes me SO happy to hear. I just came out with a one pan creamy garlic chicken with thighs that is FABULOUS, too. Enjoy!!!!!
Katie says
This was so so good! I've made a ton of Whole30 recipes over the years and this is one of the best by far! Going to try it out with Italian sausage and some red pepper flakes for a kick next time! Thank you!!
Jeanie says
Great Fall meal!
Roger V Beck says
Made this two days ago for my GF's birthday. She loved it and it's so simple to make! Used half and half instead of the coconut milk and it turned out awesome. Thank you!
You're so welcome. Happy birthday to her, that makes me so happy!!
Heather Johnson says
If doing keto, can you use heavy whipping cream in place of the half and half? Would the yeast still be necessary?
Hi. You can absolutely use heavy whipping cream. The nutritional yeast is for a little bit of a "cheesy" flavor, but it is not necessary.
Maria Hashim says
This is so good and SO simple. I used grated Parmesan instead of the nutritional yeast and just basil/thyme because I didn’t have Italian seasoning, it’s still delicious. MAKE THIS! 🙂
I love it, girl. Parmesan is a PERFECT substitute mama.