This creamy Tuscan Garlic Shrimp is made all in one skillet in just 20 minutes! It’s packed with flavor, perfect for weeknights and even kid approved. This easy paleo dinner is also Whole30 compliant and low in carbs, for a healthy meal you’ll want on repeat!
There’s nothing like a tasty and filling one-skillet meal! I decided to take my Tuscan Chicken recipe and tweak it a little to make it with shrimp.
It has a little more garlic (couldn’t resist!) and the creamy veggie-packed sauce is absolutely perfect with the shrimp.
As picky as my kids are, they oddly ALL like shrimp and this meal was a definite hit with the whole family!
What You Need to Make Tuscan Garlic Shrimp
If you’ve made my creamy tuscan chicken (one of the top recipes on my site!) then you’ll see many of the ingredients for the sauce are identical.
Here’s everything you’ll need too make the one-skillet tuscan shrimp:
- medium-large shrimp (either uncooked or cooked)
- Sea salt and black pepper
- ghee, avocado oil, or coconut oil
- onion
- fresh garlic
- tapioca flour, or arrowroot
- chicken bone broth
- coconut milk, full fat
- mustard (any kind)
- nutritional yeast (optional, for flavor)
- Italian seasoning blend
- sea salt and black pepper
- sun dried tomatoes
- fresh baby spinach
- fresh Parsley, for garnish
How to Make Tuscan Garlic Shrimp
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, the 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 the meal low carb. Store the leftovers in a tightly lidded container for up to 3 days.
How to Make this Tuscan Garlic Shrimp Keto Friendly
While this recipe is low in carbs as written, there are a couple of changes you can make to reduce the carb count so it’s keto friendly.
First, reducing or eliminating the sun dried tomatoes will really reduce the carbs. You can replace them with cherry tomatoes which will still give you great flavor.
Second, you can reduce the tapioca flour if you don’t mind the sauce being a little bit thinner. 1 1/2 teaspoons cuts the amount of starch in half but will still thicken the sauce a bit.
How to Substitute in Cooked Shrimp
You can use pre-cooked shrimp to make this meal in just 15 minutes flat!
Simply season the cooked shrimp with salt and pepper and skip the frying step in the beginning. Instead, add the seasoned shrimp in at the end to heat through and mix with the sauce.
I hope you’re ready for a full-of-flavor, one-skillet meal that you’ll want to throw right into your dinner rotation ASAP!
Grab your ingredients and a nice big skillet because it’s time to cook – let’s go!
Garlic Tuscan Shrimp {Paleo, Whole30}
Tuscan Garlic Shrimp {Paleo, Whole30}
This creamy Tuscan Garlic Shrimp is made all in one skillet in just 20 minutes! It’s packed with flavor, perfect for weeknights and even kid approved. This easy paleo dinner is also Whole30 compliant and low in carbs, for a healthy meal you’ll want on repeat!
Ingredients
- 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
Instructions
-
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, the 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!
Recipe Notes
*To sub with pre-cooked shrimp, simply season the cooked shrimp with salt and pepper and skip the frying step in the beginning. Instead, add the seasoned shrimp in at the end to heat through and mix with the sauce.
**Eliminate the sun-dried tomatoes to lower the carb count, if desired.
Nutrition
Want More Quick Whole30 One Skillet Recipes? Try One of These!
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Delicious! I haven’t tried one of your recipes that I didn’t enjoy. I cheated and used cooked shrimp. My 13 yo daughter loved it too.
Fantastic! My 14 year old son and I devoured this. Used grape tomatoes instead of sun-dried and put it over spaghetti noodles. Yum!
This was delicious! I substituted the sun dried tomatoes with 1 cup halved grape tomatoes. I used the nutritional yeast. Since I had fresh basil, I threw that in, too. This dish looks and taste like it took much longer to prepare. I served it over cauliflower rice. Absolutely wonderful!
DELICIOUS! My entire family devoured it. Will defiantly be making it often.
This recipe is outstanding. I make it once a week.
This was delicious. I added extra wine, coconut cream, mustard, nutritional yeast and a splash of lemon juice. Kept tasting until it was balanced.
Yum! We’ll be making this again! We kept the nutritional yeast out and added in red pepper flakes. So good! Thank you!
Love this,really quick delicious dinner everyone enjoyed
Delicious!!!
Delicious! Will definitely make again
Really great! Michele’s recipes are always fool proof. Thank you!
Awesome flavor! I love sundried tomatoes but substituted with marinaded artichoke hearts.
This recipe is sooo good I’ve made it multiple times. I even made it for when my family visited and they loved it!
Holy COW, this was delicious! Our family of five all enjoyed it. I did have to make a few substitutions based on what I had available. I used canned diced tomatoes instead of sundried and I was used 1/2 the amount of coconut cream instead of milk because I already had an open can of that.
Everyone loved it!
Delicious and so easy!
We are doing whole 30 this month. The eating is easy for me but I get tired of my menu ideas. I happened upon this recipe and happened to have all the ingredients in my kitchen. This was sooooo amazing. I used the broth instead of wine and arrowroot instead of tapioca flour. I ended up thinning the sauce a tad with more coconut milk which gave us a little more sauce. My husband saved the left over sauce because it was so delicious!! 10/10 would recommend.
I forgot to click on 5 stars!!
Made it for dinner tonight. I had to substitute Coconut Milk for Almond Milk due to grocery store not having Coconut Milk w/o sugar. I’m new to this type of diet & cooking, but was very delighted with the end product. Even my hubby liked it with the cauliflower rice. I was quite surprised. Just diagnosed with Hashimoto’s- no sugar, dairy, gluten. This was perfect, even without the pasta!😋
I made this tonight and it was delicious! My daughter was hesitant at first, but also really liked it!
Yummy!
If you make this ahead of time and let the shrimp sit, do they get tough? Would like to make for a dinner party, but would like to make it ahead of time!
This was delicious. I will definitely be making this again. I used frozen precooked medium shrimp from Trader Joe’s. I just thawed them under cold water. My tip is there is no such thing as too many sun dried tomatoes. 🙂
This was RIDICULOUSLY easy and so delicious! I only had the dry packaged sun dried tomatoes but they still added a delicious flavor (and way fewer carbs than the jarred ones). I also only had lite coconut milk so I just added an extra tap of arrowroot to make the sauce a little thicker. I served hubby’s over brown rice and topped with parmesan, and served mine over riced cauliflower. A winner for sure!!