Tuscan Garlic Shrimp {Paleo, Whole30}

5 servings


20 minutes

total time


1 lb medium-large shrimp (uncooked, peeled, with tail on or off*)

Sea salt and black pepper

2 Tbsp ghee or avocado oil (or coconut oil)

1 small onion (chopped)

6 cloves garlic (minced)

1 Tbsp tapioca flour

1/2 cup chicken bone broth (or dry white wine (if not Whole30})

1 cup coconut milk (full fat)

1/2 Tbsp mustard (any kind)

1 1/2 Tbsp nutritional yeast (optional, for flavor)

1 1/2 tsp Italian seasoning blend

1/4 tsp sea salt (or to taste)

1/8 tsp black pepper (or to taste)

1/3 cup sun dried tomatoes (roughly chopped**)

2 cups fresh baby spinach

Chopped Fresh Parsley (for garnish)


Season the shrimp with sea salt and black pepper. Add the ghee or oil to a large skillet over medium high heat. Add the shrimp in a single layer and cook about two minutes on each side, until just cooked through. Set the shrimp aside on a plate and lower the heat to medium.

Add the onion to the skillet and cook for about a minute, then add the garlic and cook until fragrant, about 45-60 seconds.

Whisk in the tapioca or arrowroot, then add the broth and coconut milk, scraping the bottom of the skillet. Stir to combine, then whisk in the mustard, nutritional yeast, and Italian seasoning. Cook and stir over medium heat until it starts to thicken, then taste and season with sea salt and pepper as desired.

Add the sun-dried tomatoes and cook until softened, then add in the spinach to wilt. Return the shrimp to the skillet and stir, then sprinkle all over with parsley. Serve over sautéed cauliflower rice or zucchini noodles to keep it low carb. Store leftovers in a tightly lidded container for up to 3 days. Enjoy!

5 servings


20 minutes

total time
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