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  • Writer's picturePeggi Ingram

Tuscan Shrimp

Tuscan Shrimp

This creamy Tuscan shrimp is super easy, fast, and is packed full of flavor and veggies.

Serve with rice, cauliflower rice or rice noodles.


  • 1 pound shrimp peeled and deveined

  • 6 cloves garlic minced

  • 2 tablespoons ghee or butter

  • 1 small onion diced

  • 1/2 cup sun dried tomatoes julienned

  • 1 1/2 tablespoons avocado oil

  • 1 can coconut cream refrigerated

  • salt to taste

  • pepper to taste

  • 5 ounces baby spinach fresh

  • 1/4 cup nutritional yeast (for the cheesy flavor)

  • 1 tablespoon arrowroot powder see notes

  • 1/2 cup water

  • 1 teaspoon basil

  • 1 teaspoon oregano

  • 1 tablespoon parsley fresh, chopped


  • Place a large skillet over medium heat. Melt ghee in large saute pan. Add garlic and saute 1 minute.

  • Add shrimp and cook 2 minutes on each side. Move into a bowl.

  • Return skillet to medium heat. Add avocado oil and heat until shimmering. Add onion and saute until translucent, about 5 minutes.

  • Add sun dried tomatoes, and stir 2 minutes. Reduce heat to medium low.

  • Add coconut cream. Bring to slow boil and stir occasionally. Season with salt and pepper. If your sauce isn't thick enough, add the arrowroot and water mixture to thicken.

  • Add spinach and yeast. Stir until spinach is wilted.

  • Add shrimp, basil, oregano, and parsley. Stir well. Serve over cauliflower rice.

NOTES For additional thickness, Whisk one tablespoon of arrowroot powder and water in a small bowl until they are completely mixed and smooth with no lumps.

Full recipe can be found here

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