Tuscan Garlic Shrimp (dairy free)
This Tuscan Garlic Shrimp is made with shrimp and a creamy dairy-free sauce. Serve it with pasta or zucchini noodles for the perfect hearty and wholesome dish!
Ingredients
- 1 cup full fat coconut milk sub almond or cashew milk
- 2 tsp arrowroot starch sub tapioca starch
- Juice of half a lemon
- 1 tbsp nutritional yeast see notes
- 3 tbsp olive oil divided
- 1 lb shrimp peeled and deveined
- ¾ tsp sea salt
- ¼ tsp black pepper omit for AIP
- 3 cloves garlic minced
- 2 cups spinach
- ¼ cup sundried tomatoes omit for AIP, use 1 tbsp of a tomato subsisute like my Veggie Pasta Sauce
- 1 tbsp parsley chopped
- 1 tbsp basil chopped
To serve
- Zucchini noodles optional, sub cooked GF pasta
Instructions
- Combine the coconut milk, arrowroot starch, lemon juice, and nutritional yeast and whisk well. Set aside.
- Using a large skillet, heat the 2 tbsp of oil over medium-low heat. Add the shrimp and season. Cook for about 2 minutes on each side or until the shrimp are pink and cooked through. Set aside.
- Add the garlic to the pan and cook for 2-3 minutes or until fragrant. Add the spinach and stir to allow to wilt.
- Pour in the coconut milk mixture and bring to a low simmer, allowing the sauce to thicken.
- Add the shrimp back to the skillet along with the sundried tomato. Stir to coat the shrimp. Top the skillet with fresh parsley, basil and remove from the heat.
- Divide the zucchini noodles or cooked gluten free pasta between 4 serving plates. Spoon the Tuscan shrimp and sauce over and serve.
Video
Notes
The nutritional yeast is added for a cheesy flavor. You can omit it and use parmesan if you tolerate dairy!
Nutrition
Serving: 1serving | Calories: 357kcal | Carbohydrates: 12g | Protein: 28g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 607mg | Potassium: 1055mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1774IU | Vitamin C: 27mg | Calcium: 129mg | Iron: 4mg