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.
- 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
- 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.
- Add the zucchini to a bowl and lightly salt. Allow to sit for 2-3 minutes before patting down with a paper towel.
- Heat 1 tbsp of oil on low heat in a pan and cook the zucchini noodles until lightly soft.
- Divide the zucchini noodles between 3-4 serving plates. Spoon the Tuscan shrimp and sauce over the zucchini noodles and serve.
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
- Serving Size: 1 serving
- Calories: 323
- Fat: 23.4g
- Carbohydrates: 6.4g
- Fiber: 1.1g
- Protein: 25.7g