Paleo Tuscan Shrimp
A dairy free, creamy sauce to add to your 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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