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One Pan Creamy Garlic Shrimp

One Pan Creamy Garlic Shrimp: Quick Comfort in 30 Minutes

One Pan Creamy Garlic Shrimp combines comfort and flavor in a delightful, gluten-free dish ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Italian, Thai
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 4 tablespoons grass-fed butter or ghee Add richness to the sauce; substitute with coconut oil for a dairy-free option.
  • 4 cloves garlic Provides aromatic depth; use minced garlic or garlic powder if fresh is unavailable.
  • 1 cup bone broth (chicken) Enhances flavor and moisture; can use vegetable broth for a vegetarian option.
  • 1 can canned coconut milk Creates a creamy sauce; non-coconut alternatives include half & half or heavy cream.
  • 2 tablespoons nutritional yeast Adds a cheesy flavor without the dairy; can be omitted.
  • to taste kosher salt Essential for seasoning.
  • to taste black pepper Essential for seasoning.
For the Shrimp & Vegetables
  • 1 pound large shrimp (deveined, tails on) The main protein source; if using frozen, thaw and dry thoroughly before cooking.
  • 1 medium yellow onion Adds sweetness and texture; can substitute with shallots.
  • 1 cup sun-dried tomatoes Provide tanginess and depth; if unavailable, use fresh tomatoes or roasted red peppers.
  • 3 cups spinach Adds nutrition and color; substitute with kale if unavailable.
  • 1 teaspoon Italian seasoning Provides an Italian herb blend flavor; use individual herbs if needed.

Equipment

  • large skillet

Method
 

Cooking Instructions
  1. Melt grass-fed butter or ghee in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
  2. Add the shrimp to the skillet, cooking for about 2 minutes on each side until opaque. Transfer shrimp to a bowl and set aside.
  3. Increase heat to medium-high and add diced onion. Sauté for 2-3 minutes until softened and translucent.
  4. Pour in bone broth, scraping any brown bits off the skillet. Cook until reduced by half.
  5. Add oil from sun-dried tomatoes and drained tomatoes. Sauté for an additional 2-3 minutes.
  6. Stir in canned coconut milk and nutritional yeast, bringing mixture to a boil before reducing to medium-low.
  7. Toss in spinach and stir until wilted, about 2 minutes. Return shrimp to the skillet and mix well.
  8. Season with salt and black pepper to taste, cooking for an additional 5-7 minutes.
  9. Serve over cauliflower rice, rice, or pasta, garnished with fresh lemon wedges and parsley.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 12gProtein: 30gFat: 28gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 300mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 3000IUVitamin C: 40mgCalcium: 50mgIron: 2mg

Notes

Optional: Sprinkle with red pepper flakes for an extra kick.

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