One Pan Creamy Garlic Shrimp
A comforting one-pan dish featuring succulent shrimp cooked in creamy coconut milk and garlic, perfect for a Paleo, Whole30, and low-carb meal.
Ingredients
Main Ingredients
- 1 pound Shrimp, peeled and deveined Use fresh or properly thawed shrimp.
- 4 cloves Garlic, minced
- 1 can Coconut milk (full-fat for creaminess) Can substitute with heavy cream if not adhering to Whole30.
- 2 cups Spinach, fresh or frozen Feel free to use other vegetables like bell peppers or zucchini.
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice For brightness.
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
Cooking Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add in the minced garlic and sauté for about 30 seconds until fragrant.
- Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes on each side until they turn pink and opaque.
- Pour in the coconut milk and stir well, allowing the shrimp to simmer.
- Stir in the spinach and allow it to wilt for a couple of minutes.
- Remove from heat and drizzle with fresh lemon juice.
- Serve warm, garnished with freshly chopped parsley.
Notes
This one-pan meal is easy to make and minimizes cleanup. Pair it with cauliflower rice or zucchini noodles for a filling side. Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 9gProtein: 28gFat: 20gSaturated Fat: 15gSodium: 450mgFiber: 3gSugar: 2g
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