This Paleo Tuscan Shrimp with Spinach and Sun-Dried Tomatoes recipe is definitely a winner, so simple, and very flavorful. It’s also great for busy weeknights because it takes 30 minutes to prepare and tastes like fine dining. Garlic, sun-dried tomatoes and nutritional yeast give the sauce an awesome flavor. This Whole30 and Paleo recipe does not disappoint!
1. Heat oil in a large skillet over medium-high heat. Add shrimp, season and cook for a couple of minutes per side, until just cooked through. Transfer shrimp to a plate. 2. Add onion to the skillet and cook for about 4 minutes, until soft. Add garlic and cook for another minute. 3. Mix in arrowroot starch, immediately add chicken broth and coconut milk, stir. Add mustard, nutritional yeast, sun-dried tomatoes, basil, oregano and thyme. Season with salt and pepper. Cook stirring until the sauce starts to thicken. 4. Add spinach and cook for 3 minutes, until wilted.
5. Return shrimp back to the skillet, and cook for another 3 minutes, until warmed up. Serve over mashed potatoes, grilled veggies or cauliflower rice.
Shop products and ingredients I recommend for this recipe:
Canned Coconut Milk
Chicken Broth
Arrowroot Starch
Avocado Oil
Nutritional Yeast
Sun Dried Tomatoes
Brown Mustard
Dried Basil
Oregano
Thyme
Raw Shrimp
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About Alena
Welcome to my website!
I’m Alena, the blogger at MyDeliciousMeals since 2010. My goal with MyDeliciousMeals is for you to discover the joy of cooking and to find lots of new favorite recipes that your family will enjoy. I’m so happy you stopped by!
Comments
Coconut milk?
Guest
I'm sorry I see coconut milk in the ingredients but in the step-by-step there's nothing of where it goes in please advise
Comments
Coconut milk?
GuestLooks So Creamy Delicious 😋
Guest