Shrimp is always such an easy weeknight meal, but sometimes it can get boring. In case you didn't notice, I am someone who needs sauce on EVERYTHING. This Paleo Tuscan Shrimp is a super simple meal that has all the aspects you need to step up your shrimp game. This recipe is creamy and delicious but is packed with so many nutrients. Almost half of the ingredients are vegetables!!
This one-pan meal is ready in just about 30 minutes. A time-saving tip I have is to buy your shrimp shelled and de-veined. This will save you so much time! Another thing to keep in mind about shrimp is that if you forget to thaw them, don't panic! You can let them sit in a bowl of cold water for about 30 minutes to an hour and they will be perfectly thawed for dinner. I am someone who always forgets to thaw things and am nervous about thawing fish overnight. So this hack is one I use quite often and you probably have seen it around my page before.
To make this recipe, all you have to do is cook the shrimp for a few minutes in a pan. Then you combine all the ingredients for the sauce (plus the vegetables) and simmer for just a few minutes. This recipe could not be easier and is perfect for a quick weeknight meal!
Tips for Paleo Tuscan Shrimp:
- If your coconut milk is thin- some brands are thinner than others- you can add a teaspoon of arrowroot powder to thicken it up.
- You can serve this over pasta (regular or gluten-free), quinoa, or your favorite type of starch.
- If you have leftover sauce, save it for some chicken or pork the next day.
- If your kids don't love shrimp, serve it with chicken.
For other recipes similar to this, check out this Summer Shrimp Piccata.
Paleo Tuscan Shrimp
Ingredients
- 1 lbs Shrimp
- 1 can Coconut milk
- 1 tablespoon Olive oil
- 1 ½ tablespoon Garlic
- ½ White onion diced
- 1 cup Grape tomatoes halved
- 1 cup Spinach
- 1 jar Marinated Artichokes roughly chopped
- 1 cup Mushrooms sliced
- 1 tablespoon Italian seasoning
- ¼ teaspoon Red pepper flakes
- Salt and pepper to taste
Instructions
- Heat a pan with olive oil to medium-high heat and pat the shrimp dry.
- Season the shrimp on both sides with salt and pepper. When the pan is hot, place the shrimp in the pan.
- Cook the shrimp for about 3 minutes a side. Then remove the shrimp from the pan.
- In the same pan, saute the onion and garlic for 4 minutes. Then add the mushrooms and cook those down for another 2-3 minutes.
- Add coconut milk, artichokes Italian seasoning, red pepper flakes, salt and pepper to the pan. Simmer this sauce for about 5 minutes, until it is a rolling simmer.
- At this point add back the shrimp in and reduce heat to medium. Also add the tomatoes and spinach to the sauce. Simmer until the spinach is wilted.
- Serve the shrimp and smother them in the sauce. Enjoy!
Notes
- If your coconut milk is thin- some brands are thinner than others- you can add a teaspoon of arrowroot powder to thicken it up.
- You can serve this over pasta (regular or gluten-free), quinoa, or your favorite type of starch.
- If you have leftover sauce, save it for some chicken or pork the next day.
- If your kids don't love shrimp, serve it with chicken.
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