Description
Delicious one pan creamy garlic shrimp with fresh vegetables, coconut milk, and aromatic garlic.
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 chicken bone broth
- 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
- In a large skillet over medium heat, melt the ghee or butter.
- Sauté the minced garlic for about 1 minute, stirring constantly to prevent burning.
- Pat the shrimp dry and add them to the pan. Cook for about 2 minutes on each side until just opaque, then transfer them to a bowl.
- Increase the heat to medium-high. Add the diced onion and cook for 2-3 minutes until soft.
- Pour in the chicken broth, scraping the brown bits from the bottom. Cook until the broth reduces by at least 50%.
- Add 1 tablespoon of oil from the sun-dried tomatoes jar along with all the drained julienned tomatoes, sautéing for another 2-3 minutes until fragrant.
- Mix in the coconut milk and nutritional yeast. Once it reaches a boil, reduce the heat to medium-low.
- Stir in the spinach until slightly wilted, about 2 minutes.
- Return the shrimp to the skillet and add the Italian seasoning. Stir frequently for another 5-7 minutes to allow the flavors to meld.
- Season to taste with kosher salt and black pepper, then serve hot over cauliflower rice or your preferred side.
Notes
Taste as you go and adjust seasoning as needed. Consider experimenting with different vegetables.
