Tuscan Shrimp
This creamy Tuscan shrimp is super easy, fast, and is packed full of flavor and veggies.
Yield: people
Equipment
- Large skillet
Ingredients
- 1 pound shrimp peeled and deveined
- 6 cloves garlic minced
- 2 tablespoons ghee
- 1 small onion diced
- ½ cup sun dried tomatoes julienned
- 1 ½ tablespoons avocado oil
- 1 can coconut cream refrigerated
- salt to taste
- pepper to taste
- 5 ounces baby spinach fresh
- ¼ cup nutritional yeast
- 1 tablespoon arrowroot powder see notes
- ½ cup water
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 tablespoon parsley fresh, chopped
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
Calories: 608cal | Protein: 31g | Fat: 47g | Saturated Fat: 34g | Cholesterol: 305mg | Sodium: 950mg | Potassium: 1159mg | Total Carbs: 21g | Fiber: 6g | Sugar: 7g | Net Carbs: 15g | Vitamin A: 3527IU | Vitamin C: 26mg | Calcium: 239mg | Iron: 7mg