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This Tuscan Garlic Shrimp dish is made with shrimp and a creamy, Italian sauce. This recipe is dairy-free, paleo, whole30 and can be modified to be AIP.

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 paleo, whole30, and can be modified to be AIP.

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.

Can you use something other than coconut milk in this recipe?

If you tolerate recipe, heavy creamy would be a great sub! If not, you can try something like almond milk, though it would be a lot thinner of a sauce.

Can you leave out the sundried tomatoes?

Yes! You can easily leave them out and add more herbs for extra flavor.

Can you leave out the nutritional yeast?

The nutritional yeast makes the recipe taste cheesy. You can leave it out, but it will have less of a cheesy flavor.

The Ingredients for This Recipe

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

 

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Tuscan Garlic Shrimp & Zucchini Noodles


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

This Tuscan Garlic Shrimp dish is made with shrimp and a creamy, Italian sauce. This recipe is dairy-free, paleo, whole30 and can be made AIP.


Scale

Ingredients

  • 1 cup coconut milk
  • 1 tsp arrowroot starch
  • Juice of half a lemon
  • 1 tbsp nutritional yeast
  • 3 tbsp olive oil, divided
  • 1 lb shrimp, peeled and deveined
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 3 cloves garlic, minced
  • 2 cups spinach
  • 1/4 cup sundried tomatoes (omit for AIP, see notes)
  • 1 tbsp parsley, chopped
  • 1 tbsp basil, chopped
  • 2 zucchinis, spiralized

Instructions

  1. Combine the coconut milk, arrowroot starch, lemon juice, and nutritional yeast and whisk well. Set aside.
  2. 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.
  3. Add the garlic to the pan and cook for 2-3 minutes or until fragrant. Add the spinach and stir to allow to wilt.
  4. Pour in the coconut milk mixture and bring to a low simmer, allowing the sauce to thicken.
  5. 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.
  6. Add the zucchini to a bowl and lightly salt. Allow to sit for 2-3 minutes before patting down with a paper towel.
  7. Heat 1 tbsp of oil on low heat in a pan and cook the zucchini noodles until lightly soft.
  8. Divide the zucchini noodles between 3-4 serving plates. Spoon the Tuscan shrimp and sauce over the zucchini noodles and serve.

Notes

If modifying for AIP, season the skillet with more herbs to taste.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: One Pot
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 323
  • Fat: 23.4g
  • Carbohydrates: 6.4g
  • Fiber: 1.1g
  • Protein: 25.7g

Garlic Tuscan Shrimp