Paleo Tuscan Shrimp
Shrimp is a seafood lover's favorite for it's versatility and sweet, briny taste. They're quick to cook and Hayley Lucero (@realfoodwithaltitude) shows us how to make them in a rich, creamy sauce that the whole family will love.
1 lb shrimp
1 can coconut milk
1 tbsp olive oil
1.5 tbsp garlic
1/2 white onion, diced
1 cup grape tomatoes, halved
1 cup spinach
1 jar marinated artichokes, roughly chopped
1 cup mushrooms, sliced
1 tbsp Italian seasoning
1/4 tsp red pepper flakes
salt and pepper, to taste
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, sauté 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 the shrimp back 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!
- If your coconut milk is thin - some brands are thinner than others - you can add a tsp 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.