Creamy Mushroom & Spinach Shrimp Skillet
Single-skillet dinners are always welcome, and not just because they reduce the number of dishes in the sink. The ease of layering in flavors with a handful of simple ingredients is proof you don’t have to be a professional chef to bring a delicious and healthy meal to the table.
PREP TIME
5 minutes
COOK TIME
25 minutes
INGREDIENTS
13
Yield: 2 to 4
Ingredients
- 1 lb1 lb1 lb Raw Shrimp, peeled and deveined
- 111 Yellow Onion, medium, diced
- 8 cloves8 cloves8 cloves Garlic, minced
- 2 cups2 cups2 cups Baby Bella Mushrooms, sliced
- .5 cup.5 cup.5 cup Sun Dried Tomatoes, rough chopped
- 4 cups4 cups4 cups Baby Spinach
- 5.4 oz5.4 oz5.4 oz Coconut Cream, (1 5.4oz can)
- 111 Lemon
- 2 Tbsp2 Tbsp2 Tbsp Ghee
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp fresh Basil, cut into ribbons
- pinch pinch pinch Red Pepper Flakes
- Salt and Pepper
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat 2 tablespoons ghee over medium-high heat in a large skillet. Place shrimp in a single layer into the skillet and cook for about 2 minutes. Flip and cook for 2 minutes, or until shrimp is just cooked through. Remove from pan and set aside on a plate.
- Reduce heat to medium and add 2 tablespoons olive oil to the skillet. Once heated, add in diced onion, stirring to coat. Cook for about 5 minutes, until onion is translucent.
- Add in minced garlic and a pinch of red pepper flakes. Cook for 1 minute before adding in sundried tomatoes and sliced mushrooms.
- Return heat to medium-high and cook until mushrooms start to get crispy on the edges. Add coconut cream to the pan. (Note: If you don't have coconut cream, you can skim off the thicker, cream from a can of coconut milk.)
- Season with salt and pepper and stir to combine. Cook for about 3 minutes, until sauce begins to thicken. Reduce heat back to medium. Add spinach to the pan. Stir and cook until spinach is just wilted.
- Return shrimp to the pan, stirring to combine and reheat the shrimp. Zest about 1 tablespoon lemon zest into the skillet and squeeze in the juice of half a lemon. Stir in fresh basil (you can also substitute 1 teaspoon dried basil). Taste, adjust seasoning, as desired.
- Serve.
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About This Recipe
Show nutritional information
Egg Free GAPS Gluten Free Grain Free Keto Nut Free Paleo Pescetarian Seafood Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Whole30| This is our estimate based on online research. | |
| Calories: | 1359 |
| Fat: | 95 g |
| Carbohydrates: | 47 g |
| Protein: | 85 g |
| Cholesterol: | 730 g |
| Sodium: | 2866 mg |
| Fiber: | 16 g |
| Sugars: | 13 g |
| Sugar Alcohol: | 0 g |
| Calculated per 2 to 4. | |
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