Creamy Mushroom & Spinach Shrimp Skillet (Edit recipe)

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.

5 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

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
Calculated per 2 to 4.

by Reed Dunn

View original recipe

Yield: 2 to 4

Ingredients

1 lb Raw Shrimp, peeled and deveined
1 Yellow Onion, medium, diced
8 cloves Garlic, minced
2 cups Baby Bella Mushrooms, sliced
.5 cup Sun Dried Tomatoes, rough chopped
4 cups Baby Spinach
5.4 oz Coconut Cream, (1 5.4oz can)
1 Lemon
2 Tbsp Ghee
2 Tbsp Extra Virgin Olive Oil
2 Tbsp fresh Basil, cut into ribbons
pinch Red Pepper Flakes
Salt and Pepper

Shop

Process

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.