This creamy garlic shrimp is a weeknight hero: tender, garlicky shrimp swimming in a lush coconut-milk–based sauce studded with sun-dried tomatoes and spinach. It comes together fast, uses pantry-friendly ingredients, and feels fancy enough for guests — but easy enough for a busy weeknight.
Why you’ll love this dish
This recipe hits a sweet spot: rich, silky sauce without heavy cream (full‑fat coconut milk keeps it dairy‑rich but dairy‑free friendly), bright pops of sun‑dried tomato, and wilted spinach for color and a nutrition boost. It’s fast, forgiving, and scales well for date night or family dinner.
"I made this for a last-minute dinner and my guests thought it came from a restaurant—so flavorful and supremely comforting." — home cook review
If you like seafood in a garlic cream sauce, you might also enjoy this related Cajun shrimp and salmon in garlic cream sauce that leans spicier and pairs beautifully with crusty bread.
How this recipe comes together
Start by searing the shrimp briefly so they develop color and stay tender. Remove them while you build the sauce in the same skillet—this uses browned bits for flavor. Deglaze with chicken broth and the reserved sun‑dried‑tomato oil, then add coconut milk and nutritional yeast for a rounded, slightly cheesy umami depth. Wilt in the spinach, return the shrimp for a final warm-through, season, and serve.
This structure (sear → sauce → return shrimp) is fast and ensures the shrimp don’t overcook while the sauce reduces.
What you’ll need
- 2 1/2 tablespoons grass‑fed butter or ghee (olive oil for dairy‑free)
- 6 garlic cloves, minced
- 1 1/2 pounds large shrimp, deveined (tails on or off as preferred)
- 1/2 yellow onion, diced
- 1/2 cup chicken bone broth (or low‑sodium chicken stock; use vegetable broth for vegetarian)
- 8 ounces sun‑dried tomatoes in olive oil (reserve 1 tbsp oil from the jar)
- 15 ounces canned full‑fat coconut milk
- 2 tablespoons nutritional yeast
- 8 cups spinach, lightly packed
- 2 teaspoons Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
Notes on ingredients and swaps:
- Use full‑fat coconut milk for creaminess; light versions thin out the sauce. For a dairy version, replace coconut milk with heavy cream or half‑and‑half (reduce slightly if you prefer a thicker sauce).
- Nutritional yeast adds savory, cheesy notes—omit for neutral flavor or use 1–2 tbsp grated Parmesan if not dairy‑free.
- Reserve 1 tbsp oil from the sun‑dried tomato jar—this brings concentrated flavor. If your tomatoes are dry, soak briefly in warm water and chop.
- Shrimp size: “Large” yields quick cook times. Adjust slightly for jumbo or smaller shrimp.
Step-by-step instructions
- Heat a large skillet over medium heat. Add butter or oil until shimmering.
- Add minced garlic and sauté about 1 minute until fragrant—don’t let it brown.
- Pat shrimp dry with paper towels. Add in a single layer and cook about 2 minutes per side until they just turn opaque. Transfer shrimp to a bowl and set aside.
- Increase heat to medium‑high and add diced onion. Sauté until translucent, about 3–4 minutes.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Let the liquid reduce by half, concentrating flavor (about 3–4 minutes).
- Stir in the reserved 1 tablespoon oil from the sun‑dried tomato jar and cook another 2–3 minutes so the oil infuses the aromatics.
- Pour in the coconut milk and whisk in the nutritional yeast. Bring to a gentle boil, then reduce to a simmer and let the sauce thicken slightly (2–4 minutes). Avoid a rolling boil to keep coconut milk from separating.
- Add the spinach and stir until wilted into the sauce.
- Return the shrimp to the skillet, sprinkle with Italian seasoning, and warm through for 1–3 minutes. Shrimp are done when opaque and firm; avoid overcooking.
- Taste and season with kosher salt and freshly ground black pepper. Serve immediately over cauliflower rice, steamed rice, pasta, or your preferred base.
Timing tip: active cook time is about 20–25 minutes; total time depends on prep.
Best ways to enjoy it
Serve the shrimp spooned over cauliflower rice for a low‑carb plate, or choose jasmine rice, linguine, or even polenta for a heartier meal. For a fresh contrast, add a squeeze of lemon at the table or sprinkle with chopped parsley.
If you prefer chicken, this same creamy garlic base works beautifully — try swapping shrimp for bite‑sized grilled chicken for a different protein profile; see this creamy garlic chicken and broccoli bowl for inspiration: grilled chicken broccoli bowls with creamy garlic sauce.
Pairings:
- Light, crisp white wine (Sauvignon Blanc or Pinot Grigio)
- Simple green salad with lemon vinaigrette
- Toasted garlic bread for sopping up the sauce
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Shrimp can become slightly firmer after chilling.
- Freezing: Cooked shrimp in coconut cream sauce doesn’t freeze and reheat well—the sauce can separate and shrimp get rubbery. If you must freeze, remove shrimp from the sauce and freeze the sauce separately for up to 2 months. Thaw slowly in the fridge and reheat gently.
- Reheat gently over low heat on the stovetop, stirring and adding a splash of broth or water to loosen the sauce. Reheat until heated through to 165°F (74°C). Avoid rapid boiling to prevent coconut milk from breaking.
Food safety note: refrigerate within two hours of cooking. Reheat only what you’ll eat (avoid repeated reheating).
Pro chef tips
- Pat shrimp dry: moisture is the enemy of a good sear. Use paper towels.
- Don’t overcrowd the pan when searing shrimp—do it in batches if necessary so they brown instead of steam.
- Reserve the sun‑dried tomato oil: it’s concentrated flavor and gives a depth you won’t get from plain olive oil.
- Control the heat after adding coconut milk—keep it at a gentle simmer so the sauce thickens without splitting. If the sauce separates, whisk in a small splash of broth off heat.
- For extra umami, add a teaspoon of tomato paste when you add the broth; it will deepen the sauce color and flavor.
- If you want a thicker sauce, simmer a bit longer or whisk a slurry of 1 tsp cornstarch + 1 tbsp cold water and stir in at the end.
Creative twists
- Spicy: add 1/2 teaspoon crushed red pepper flakes or a splash of hot sauce when the sauce simmers.
- Mediterranean: substitute sun‑dried tomatoes with chopped roasted red peppers and stir in 2 tablespoons capers.
- Keto: serve over cauliflower rice and swap nutritional yeast for grated Parmesan for more savory fat.
- Vegetarian: omit shrimp and use seared halloumi or roasted cauliflower florets; use vegetable broth.
- Lemon‑herb: finish with a tablespoon of lemon zest and extra parsley for freshness.
Your questions answered
Q: Can I use frozen shrimp?
A: Yes — thaw fully in the fridge overnight and pat dry before cooking. Thawed shrimp should be cooked promptly. Do not cook from frozen for best texture.
Q: Is full‑fat coconut milk necessary?
A: For the richest, creamiest sauce, yes. Light coconut milk will thin the sauce. If not dairy‑free, heavy cream or half‑and‑half are great substitutes.
Q: How do I know when shrimp are done?
A: Shrimp are cooked when they turn opaque and curl into a loose “C” shape. Overcooked shrimp become tough and rubbery, so remove them from heat as soon as they’re opaque. The safe internal temperature for cooked seafood recommended by the USDA is 145°F (63°C).
Q: Can I prep parts ahead?
A: Yes. Dice the onion, mince the garlic, and reserve the sun‑dried tomatoes in oil in advance. You can also peel and devein shrimp a day ahead. Assemble and cook when ready.
Q: Can I make this nut‑free/soy‑free?
A: The recipe is naturally soy‑free and nut‑free as written (watch labels if using broth or sun‑dried tomatoes packed with other oils). For strict allergen needs, use verified allergen‑free ingredients.
If you want, I can also provide a printable recipe card or a shorter printable ingredient checklist to paste into your WordPress recipe block. Which would you prefer?
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Creamy Garlic Shrimp
- Total Time: 40
- Yield: 4 servings
- Diet: Dairy-Free
Description
A quick and easy recipe for creamy garlic shrimp in a luscious coconut milk sauce with sun-dried tomatoes and spinach, perfect for weeknight dinners.
Ingredients
- 2 1/2 tablespoons grass-fed butter or ghee (or olive oil for dairy-free)
- 6 garlic cloves, minced
- 1 1/2 pounds large shrimp, deveined
- 1/2 yellow onion, diced
- 1/2 cup chicken bone broth (or low-sodium chicken stock; use vegetable broth for vegetarian)
- 8 ounces sun-dried tomatoes in olive oil (reserve 1 tablespoon oil)
- 15 ounces canned full-fat coconut milk
- 2 tablespoons nutritional yeast
- 8 cups spinach, lightly packed
- 2 teaspoons Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Heat a large skillet over medium heat. Add butter or oil until shimmering.
- Add minced garlic and sauté for about 1 minute until fragrant, avoiding browning.
- Pat shrimp dry and add in a single layer. Cook for about 2 minutes per side until opaque. Transfer shrimp to a bowl and set aside.
- Increase heat to medium-high and add diced onion. Sauté until translucent, about 3–4 minutes.
- Pour in the chicken broth and scrape up any browned bits. Let it reduce by half (about 3–4 minutes).
- Stir in the reserved 1 tablespoon sun-dried tomato oil and cook for another 2–3 minutes.
- Pour in the coconut milk and whisk in the nutritional yeast. Bring to a gentle boil, then reduce to a simmer (for 2–4 minutes).
- Add spinach and stir until wilted.
- Return shrimp to skillet, sprinkle with Italian seasoning, and warm through for 1–3 minutes. Season to taste before serving.
Notes
Use full-fat coconut milk for a creamy sauce. Prepare parts ahead by dicing onion and mincing garlic.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Sautéing
- Cuisine: Seafood