I have an awesome, one dish wonder for you as one container smooth garlic shrimp. This dish can be prepared in less than 30 minutes and is great for the entire family. It is without gluten, paleo, low carb and Whole30 consistent, as well!

This velvety garlic shrimp should be made in your kitchen yesterday. Truly. It has just gotten a staple at my home, and I'm as of now managing Tim requesting that I make it on numerous occasions seven days.

It will keep going for 4-5 days in the icebox in the event that you'd prefer to eat it as scraps later on. I envision the sauce would solidify well, as well in the event that you can't get enough and need to solidify some for some other time. Yum! 🙂

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  • 2 1/2 tablespoons grass-fed butter or ghee
  • 8 garlic cloves minced
  • 1 1/2 pounds large shrimp deveined, with tails on
  • 1 yellow onion diced
  • 1/2 cup bone broth
  • 8 ounces sun dried tomatoes in olive oil, SEE NOTES
  • 15 ounces canned coconut milk
  • 2 tablespoons nutritional yeast
  • 4 cups spinach lightly packed
  • 2 teaspoons Italian seasoning
  • kosher salt to taste
  • black pepper to taste


  1. In a large skillet over medium heat, melt the butter / oil and sauté garlic for about 1 minute. Make sure you stir frequently so it does not burn. Add shrimp to pan and cook on about 2 minutes each side until just opaque throughout & transfer to a bowl.
  2. Add the diced onion to the pan and cook for 2-3 minutes until soft. Add broth to the pan, scraping the brown bits from the bottom and stirring frequently. Cook until broth has reduced down by at least 50%.
  3. Add 1 tablespoon of oil from the sun-dried tomatoes jar and all of the drained, julienned sun-dried tomatoes. Fry with the onions for 2-3 minutes until fragrant and well combined.
  4. Add coconut milk and nutritional yeast to the pan. Once the coconut milk has reached a boil, turn the heat down to medium-low. Add spinach to the pan and stir until slightly wilted, about 1 minute.
  5. Add shrimp back into the pan and sprinkle with seasoning. Stir frequently for another 5-7 minutes, letting all of the flavors marinade. Season with salt and pepper and serve with cauliflower rice.

For more detail :

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