• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • meet the team
  • blogger resources
  • Contact Me
My Account
Member Dashboard
40 Aprons Premium (Ad Free!)

40 Aprons

Delicious, Healthy-ish Meals for the Whole Family

  • All Recipes
  • Most Popular
    • Cheryl’s Favorites
    • 30-Minute Recipes
    • Creamy Soups
    • Copycat Recipes
    • Casseroles
    • One-Dish Wonders
  • Method
    • Air Fryer
    • Baking
    • Crockpot
    • Grilling
    • Instant Pot
    • Sous Vide
  • Course
    • Appetizers
    • Cooking Basics
    • Breakfast
    • Condiments
    • Dessert
    • Main Course
    • Meal Prep
    • Side Dishes
    • Soups
  • Cuisine
    • American
    • Asian
    • Indian
    • Italian
    • Mediterranean
    • Mexican & Latin
    • Southern
Home Blog Course Main Course

Tuscan Shrimp (Whole30, Paleo)

Cheryl Malik
Cheryl Malik Posted: 01/29/20 Updated: 03/06/23
5
/5
43 Comments
Jump to Recipe
DF Dairy Free GF Gluten Free P Paleo 30 Whole30

This post may contain affiliate links. Please read our disclosure policy.

Tuscan Shrimp (Whole30, Paleo) Pinterest graphic
Tuscan Shrimp (Whole30, Paleo) Pinterest graphic
Tuscan Shrimp (Whole30, Paleo) Pinterest graphic
Tuscan Shrimp (Whole30, Paleo) Pinterest graphic
Tuscan Shrimp (Whole30, Paleo) Pinterest graphic
Tuscan Shrimp (Whole30, Paleo) Pinterest graphic

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.

Close up of a bowl of Tuscan shrimp

Why This Recipe 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.

Penny’s Story

“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 It

  1. Place a large skillet over medium heat. Melt ghee, then add garlic, sautéing for 1 minute.
  2. Add the shrimp to the skillet and cook 2 minutes on each side. Move the shrimp to a bowl.
  3. 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.
  4. Add the sun dried tomatoes. Stir for 2 minutes, then reduce heat to medium low.
  5. 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.
  6. Add the spinach and yeast. Stir until the spinach is wilted.
  7. Add the shrimp back to the skillet, along with basil, oregano, and parsley and stir well. Serve over cauliflower rice.
Close up of Tuscan shrimp

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!

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

Bowl of Tuscan shrimp
5 from 22 votes

Tuscan Shrimp

Prep:5 minutes
Cook:15 minutes
This creamy Tuscan shrimp is super easy, fast, and is packed full of flavor and veggies.
Print Save Saved! Click Here to Remove Ads
4 people

Ingredients

  • 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

Equipment

  • Large skillet

Instructions 

  • 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.

Notes

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.

Nutrition Information

Calories: 608kcal, Carbohydrates: 21g, Protein: 31g, Fat: 47g, Saturated Fat: 34g, Cholesterol: 305mg, Sodium: 950mg, Potassium: 1159mg, Fiber: 6g, Sugar: 7g, Vitamin A: 3527IU, Vitamin C: 26mg, Calcium: 239mg, Iron: 7mg, Net Carbs: 15g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

Did you make this recipe?

Tag @40aprons on social and be sure to leave a review on the blog post!

Rate Recipe Tag Me on Instagram
Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

Read more...

You may also like...

  • Whole30 bang bang shrimp topped with green onions and sesame seeds on a bed of romaine lettuce
    Whole30 Bang Bang Shrimp (Paleo, Grain Free, Nut Free)
  • Paleo Lent Recipes and Whole30 Lent Recipes
    25 Whole30 Lent and Paleo Lent Recipes Recipes
  • bowl of creamy mashed potatoes topped with a rich Paleo Gravy and some chopped chives
    Easy Paleo Gravy (Whole30, Grain Free, Vegan Friendly)

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Dimitrina says

    Posted on 10/3/22 at 10:16 am

    Hello, this recipe looks great and I’m making it for tomorrow’s dinner. 🍤 One question I have is- is cooking time for the shrimp the same for blanched shrimp as well or should they be cooked less?

    Reply
    • Megan | 40 Aprons TeamMegan | 40 Aprons Team says

      Posted on 10/9/22 at 6:54 pm

      You’ll likely need to cook them for less time!

      Reply
  2. Paula says

    Posted on 2/7/22 at 6:59 pm

    Love this recipe. I like to add in roasted red peppers and substitute the sun dried tomatoes and use tomato paste.5 stars

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 2/16/22 at 6:18 pm

      Oh yum! So glad you enjoyed it!5 stars

      Reply
  3. Jess Tell says

    Posted on 4/20/21 at 11:52 am

    Hello, What is the reason for refrigerating the can of coconut cream before starting the recipe?

    I am looking forward to trying this recipe.

    Reply
    • Cheryl MalikCheryl Malik says

      Posted on 4/22/21 at 9:24 am

      Hello, it’s just a preference. Although, it is important to refrigerate after opening. Hope you enjoy the recipe!

      Reply
    • Katie says

      Posted on 4/30/21 at 9:36 pm

      If you put a can of coconut milk in the fridge, it separates into coconut cream and a light coconut milk. Maybe that’s what she was trying to say?

      Reply
Older Comments

Primary Sidebar

What’s Popular?

Side view of a glass of cucumber margarita with cucumber garnish in front of a pitcher of margaritas.

Cucumber Margarita on the Rocks (By the Glass or Pitcher)

Overhead view of a fish taco bowl with mango salsa and red cabbage slaw.

Blackened Fish Taco Bowls with Mango Salsa and Cilantro-Lime Rice

Overhead view of 4 salmon fillets in a large silver saucepan with red pepper parmesan sauce.

Pan-Seared Salmon in a Creamy Red Pepper Parmesan Sauce

Close up, slightly overhead angle of apple salad in a large bowl, with whole apples in the background

Crisp Apple Salad with Raisins and Pecans

In Season

Three paleo lemon bars stacked on top of each other. A bite is missing from the corner of the lemon bar on top. Other lemon bars surround the stack, just out of focus.

Paleo Lemon Bars

Top-down, overhead view of a Crockpot-cooked marry me chicken breast with sauce atop a bed of mashed potatoes in a large white bowl.

Crockpot Marry Me Chicken

Side view of two wine glasses holding POG juice mimosas with a carafe of pog juice in the background.

POG Juice Mimosas

Overhead view of a long oval salad boat with strawberry goat cheese salad and balsamic vinaigrette.

Strawberry Goat Cheese Salad with Balsamic Vinaigrette

As seen on:

More Goodies + NO Ads!

Become a 40 Aprons Premium Member!

All the 40 Aprons content you love - now even better.

  • Member-Exclusive Recipes
  • Meal Plans & Grocery Lists
  • eBooks
  • NO ADS!
Join now

Privacy Policy

Accessibility

Disclaimers

Contact

© 2023 40 Aprons
Site Credits Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
39088 shares