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