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One Pan Creamy Garlic Shrimp

Irresistibly Easy One Pan Creamy Garlic Shrimp Delight

One Pan Creamy Garlic Shrimp is a quick, flavorful dish that brings together shrimp, vibrant vegetables, and a creamy garlic sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons grass-fed butter or ghee substitute with olive oil for dairy-free
  • 6 cloves garlic, minced garlic powder can work in a pinch
  • 0.5 cup bone broth use vegetable broth for vegetarian alternative
  • 15 oz canned coconut milk for non-coconut option, use half-and-half or heavy cream
  • 2 tablespoons nutritional yeast omit for a simpler sauce or use grated Parmesan if not dairy-free
For the Shrimp and Veggies
  • 1.5 lbs large shrimp, deveined, tails on frozen shrimp works too, thaw and pat dry
  • 0.5 count yellow onion, diced shallots can be used for a milder option
  • 8 cups spinach, lightly packed reduce to 4 cups if family is picky
  • 8 oz sun-dried tomatoes in olive oil fresh tomatoes can work too with adjustments
For Seasoning
  • 2 teaspoons Italian seasoning fresh herbs like basil or oregano work beautifully
  • Kosher salt season to taste
  • black pepper season to taste

Equipment

  • Large skillet

Method
 

Instructions
  1. In a large skillet over medium heat, melt 2 tablespoons of grass-fed butter or ghee until bubbling lightly.
  2. Add 6 minced garlic cloves to the pan and sauté for about 1 minute, stirring constantly.
  3. Pat 1.5 lbs of large, deveined shrimp dry and add them to the skillet. Cook for 2 minutes on each side until opaque. Transfer shrimp to a bowl once done.
  4. Increase heat to medium-high and sauté ½ diced yellow onion for 2-3 minutes until soft and translucent.
  5. Pour in ½ cup of bone broth, scraping any brown bits off the pan. Cook until the liquid reduces by half, about 3-4 minutes.
  6. Stir in 8 oz of sun-dried tomatoes along with their oil and cook for another 2-3 minutes until the mixture thickens.
  7. Add in 15 oz of canned coconut milk and 2 tablespoons of nutritional yeast, bring to a gentle boil, then reduce heat to medium-low.
  8. Stir in 8 cups of lightly packed spinach and cook until just wilted, about 2 minutes.
  9. Return the cooked shrimp to the pan, mixing gently. Season with salt and black pepper to taste. Stir for about 5-7 minutes to meld the flavors.
  10. Serve the dish over cauliflower rice, regular rice, or pasta, garnished with fresh parsley and a squeeze of lemon.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 200mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 5000IUVitamin C: 50mgCalcium: 50mgIron: 2mg

Notes

Optional: Top with red pepper flakes for a touch of heat! Leftovers can be transformed into a creamy soup by adding more broth.

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