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!

Tuscan garlic shrimp in a large white enamel pan with a wooden spoon.

Shrimp is one of my favorite proteins! It’s flavorful, easy to cook, and can easily transform depending on how you prepare it. I love an easy shrimp stir fry, but shrimp is also amazing in a creamy sauce like this Tuscan inspired garlic cream sauce.

This Tuscan Garlic Shrimp is made with shrimp, a creamy Tuscan sauce, spinach, sundried tomatoes, herbs, and tastes great served over zucchini noodles. This recipe is dairy-free, gluten-free, and can be modified to be AIP.

Quick Overview

  • Total time: 30 min
  • Servings: 4
  • Calories: 357 cal
  • Protein per serving: 28g
  • Difficulty: Easy
  • Diet types: Gluten-free, dairy-free
  • Flavor notes: Creamy, rich and wholesome!

Why you’ll love this recipe

  • Minimal effort and time! The shrimp cook quickly, the sauce comes together super easily, and the spinach is also super simple to cook and prep.
  • Creamy without the dairy. The full-fat coconut milk makes for a creamy and rich sauce, without dairy.
  • Easy protein and veggies. 28 G of protein per serving, plus veggies, all in one pan!

Recipe Ingredients

Tuscan garlic shrimp ingredients in separate bowls.
  • Shrimp. I prefer to use fresh shrimp for this recipe as they have more flavor.
  • Coconut milk, arrowroot starch, lemon juice, and nutritional yeast These are the main ingredients for the sauce. The arrowroot starch is meant to thicken the sauce, but you can likely use tapioca as well.
  • Spinach, sundried tomatoes, parsley, and garlic
  • Zucchini. You can serve this recipe with zucchini noodles if desired!

Recipe Modifications

  • Cooked gluten-free pasta. This recipe is also perfect with cooked gluten-free spaghetti!
  • Tomato free sauce. If you don’t tolerate nightshades, you can easily omit the sundried tomato, or swap in about 1-2 tbsp of my veggie pasta sauce for a tomato flavor without the tomato.

How to make Tuscan Garlic Shrimp

  • 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 no longer opaque. 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 sauce 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 and remove from the heat.

How to make zucchini noodles

  • Use a spiralizer to spiralize the zucchini, or buy pre-spiralized zucchini noodles.
  • Add salt to the zucchini noodles and allow to sit for 3-5 minutes. Pat dry with a paper towel.
  • Saute in a pan for 2-3 minutes or until slightly soft.

Tips & Tricks

  • Don’t overcook the shrimp. Shrimp cook quickly! Be sure to turn them once they turn pink.
  • Don’t boil the sauce. The sauce can easily seperate if the heat gets too high. Be sure to simmer it on low for a creamy, and thick sauce!
  • Adjust the nutritional yeast to taste. The nutritional yeast is added for a cheesy flavor. You can add more or less to taste!

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Tuscan garlic shrimp in a large white enamel pan with a wooden spoon.
5 from 8 reviews

Tuscan Garlic Shrimp (dairy free)

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Author: Michelle
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!
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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.

Notes

The nutritional yeast is added for a cheesy flavor. You can omit it and use parmesan if you tolerate dairy!
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
All nutrition facts are estimated and will vary.
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