Description
A quick and delicious one-pan meal featuring creamy garlic shrimp, perfect for a busy weeknight or a lazy brunch.
Ingredients
- 2 1/2 tablespoons grass-fed butter or ghee
- 6 garlic cloves (minced)
- 1 1/2 pounds large shrimp (deveined, with tails on)
- 1/2 yellow onion (diced)
- 1/2 cup bone broth (chicken)
- 8 ounces sun-dried tomatoes (in olive oil)
- 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
- Melt the butter or ghee in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, stirring frequently.
- Add the deveined shrimp to the pan, patting them dry first. Cook for about 2 minutes on each side until just opaque, then transfer to a bowl.
- Increase the heat to medium-high. Add the diced onion to the pan and cook for 2-3 minutes until soft.
- Pour in the chicken bone broth, scraping brown bits from the bottom. Cook until the broth is reduced by at least 50%.
- Add 1 tablespoon of oil from the sun-dried tomatoes jar and the julienned tomatoes. Sauté for 2-3 minutes until fragrant.
- Stir in the coconut milk and nutritional yeast. Once boiling, reduce heat to medium-low.
- Add the spinach and stir until slightly wilted, about 2 minutes.
- Return the cooked shrimp to the pan, add Italian seasoning, salt, and pepper. Stir for another 5-7 minutes to meld the flavors.
- Serve with cauliflower rice or your choice of side.
Notes
For best results, do not overcook the shrimp. You can use frozen shrimp, just ensure they are fully thawed and dried before cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Paleo