This creamy Tuscan shrimp is loaded with fresh baby spinach, garlic, and sun dried tomatoes, but it’s Whole30, paleo, and dairy free! This dinner recipe is made in 20 minutes, it’s delicious over cauliflower rice or mash.
Why This Tuscan Shrimp Is So Good
- This Tuscan shrimp from Penny of pennysprimal on Instagram is creamy, garlicky, and full of rich, flavorful veggies.
- This Tuscan shrimp recipe is amazingly easy and fast to make and is the perfect addition to your weekday meal plans.
“I’m Penny, and this is my recipe! This dish is a favorite in our home, and once you try it, it’ll be yours too! I am a self-taught home cook with a serious passion for cooking! I started @pennysprimal as a place to share my passion for cooking healthy and easy Whole30 recipes. Cooking doesn’t have to be hard and eating healthy doesn’t either.
I started Whole30 back in April 2018 when my niece suggested I give it a try to help with my constant knee pain and arthritis. I had just been told I needed a total knee replacement surgery, and honestly had no hope or optimism as I have suffered my whole life with weight issues and pain, and had tried literally every single diet out there.
Then I started reading about Whole30 and that it’s not a diet but an elimination program to determine how foods affect your body, and I thought maybe I should try it. Considering how much I love to cook, I had no fear of being in the kitchen prepping and doing dishes. To my surprise, I started seeing dramatic changes with my body, mind, and soul. Life changing doesn’t begin to explain it! They say weight loss is a possible side-effect of Whole30 — well, I have been Whole for almost two years and have lost 70 pounds so far. More importantly, I also lost my constant knee pain, my Type II diabetes, my rosacea has improved, my cholesterol and high blood pressure are both normal for the first time in my life. The list goes on!
Whole30 has made me a stronger person both mentally and physically! I eat more now than I ever have in the past and without guilt, as the foods are healthy and clean. My journey isn’t over yet, and I hope you will join me on Instagram and try out some of my recipes!”
How To Make Tuscan Shrimp
- Place a large skillet over medium heat. Melt ghee, then add garlic, sautéing for 1 minute.
- Add the shrimp to the skillet and cook 2 minutes on each side. Move the shrimp to a bowl.
- Return the skillet to medium heat and add avocado oil. Heat until the oil is shimmering. Add the onion and sauté until translucent, about 5 minutes.
- Add the sun dried tomatoes. Stir for 2 minutes, then reduce heat to medium low.
- Add the coconut cream. Bring everything to a slow boil, stirring occasionally. Season with salt and pepper. If your sauce isn’t thick enough, you can add the arrowroot mixture to thicken.
- Add the spinach and yeast. Stir until the spinach is wilted.
- Add the shrimp back to the skillet, along with basil, oregano, and parsley and stir well. Serve over cauliflower rice.
More Delicious Whole30 Recipes
- Chilaquiles with Sweet Potatoes (Whole30, Paleo, Grain-Free)
- Whole30 Sesame Chicken
- Bang Bang Shrimp (Whole30, Paleo, Grain Free, Nut Free)
- Shrimp Boil with Potatoes, Sausage, and Garlic Ghee (Whole30, Paleo)
Hey – you’ve made it this far, and now we’re best friends! If you make this recipe, I’d love for you to give it a star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!
This creamy Tuscan shrimp is super easy, fast, and is packed full of flavor and veggies.
- 1 pound shrimp peeled and deveined
- 6 cloves garlic minced
- 2 tablespoons ghee
- 1 small onion diced
- 1/2 cup sun dried tomatoes julienned
- 1 1/2 tablespoons avocado oil
- 1 can coconut cream refrigerated
- salt to taste
- pepper to taste
- 5 ounces baby spinach fresh
- 1/4 cup nutritional yeast
- 1 tablespoon arrowroot powder see notes
- 1/2 cup water
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 tablespoon parsley fresh, chopped
Place a large skillet over medium heat. Melt ghee in large saute pan. Add garlic and saute 1 minute.
Add shrimp and cook 2 minutes on each side. Move into a bowl.
Return skillet to medium heat. Add avocado oil and heat until shimmering. Add onion and saute until translucent, about 5 minutes.
Add sun dried tomatoes, and stir 2 minutes. Reduce heat to medium low.
Add coconut cream. Bring to slow boil and stir occasionally. Season with salt and pepper. If your sauce isn't thick enough, add the arrowroot and water mixture to thicken.
Add spinach and yeast. Stir until spinach is wilted.
Add shrimp, basil, oregano, and parsley. Stir well. Serve over cauliflower rice.
For additional thickness,
Whisk one tablespoon of arrowroot powder and water in a small bowl until they are completely mixed and smooth with no lumps.