Description
A delightful one-pan dish featuring succulent shrimp in a creamy coconut sauce with spinach and sun-dried tomatoes, perfect for a hassle-free meal.
Ingredients
- 2 1/2 tablespoons grass-fed butter or ghee
- 6 garlic cloves (minced)
- 1 1/2 pounds large shrimp (deveined, with tails on)
- 1/2 yellow onion (diced)
- 1/2 cup bone broth (chicken)
- 8 ounces sun-dried tomatoes (in olive oil)
- 15 ounces canned coconut milk
- 2 tablespoons nutritional yeast
- 8 cups spinach (lightly packed)
- 2 teaspoons Italian seasoning
- kosher salt (to taste)
- black pepper (to taste)
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Instructions
- 1. In a large skillet over medium heat, melt the ghee, butter, or oil. Add the minced garlic and sauté for about 1 minute, stirring frequently.
- 2. Pat the shrimp dry and add them to the pan. Cook for about 2 minutes on each side until opaque. Transfer the cooked shrimp to a bowl.
- 3. Increase the heat to medium-high. Add the diced onion and cook for 2-3 minutes until soft.
- 4. Pour in the bone broth, scraping any brown bits from the bottom. Cook until the broth reduces by 50%.
- 5. Add 1 tablespoon of oil from the sun-dried tomatoes jar and all the drained, julienned sun-dried tomatoes. Sauté with the onions for 2-3 minutes.
- 6. Stir in the coconut milk and nutritional yeast. Bring to a boil, then lower the heat to medium-low.
- 7. Add the spinach, stirring until it wilts slightly, about 2 minutes.
- 8. Return the shrimp, sprinkle with Italian seasoning, and stir for another 5-7 minutes. Season with salt and pepper to taste.