One Pan Creamy Garlic Shrimp (Paleo, Whole30, Low Carb)
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 and Whole30 compliant, too!
Servings Prep Time
4-6 10minutes
Cook Time
20minutes
Servings Prep Time
4-6 10minutes
Cook Time
20minutes
Ingredients
  • 2 1/2tablespoons grass-fed butter or ghee
  • 8 garlic clovesminced
  • 1 1/2pounds large shrimpdeveined, with tails on
  • 1 yellow oniondiced
  • 1/2cup bone broth
  • 8ounces sun dried tomatoesin olive oil, SEE NOTES
  • 15 ounces canned coconut milk
  • 2tablespoons nutritional yeast
  • 4cups spinachlightly packed
  • 2teaspoons Italian seasoning
  • kosher saltto taste
  • black pepperto taste
Instructions
  1. In a large skillet over medium heat, melt the butter / oil and sauté garlic for about 1 minute. Make sure you stir frequently so it does not burn. Add shrimp to pan and cook on about 2 minutes each side until just opaque throughout & transfer to a bowl.
  2. 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%.
  3. Add 1 tablespoon of oil from the sun-dried tomatoes jar and all of the drained, julienned sun-dried tomatoes. Fry with the onions for 2-3 minutes until fragrant and well combined.
  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.
  5. 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.
Recipe Notes

Drain the sun-dried tomatoes from the oil but save 1 tablespoon to cook with the dish.