Creamy Sundried Tomato Shrimp

This Sundried Tomato Creamy Shrimp recipe is proof that living Whole30 and Paleo can be simply divine. I adore this recipe because it can be done in less than 20 minutes. Shrimp is always a quick protein option if you are in a hurry and need an easy and delicious meal option. This dish looks so fancy and is honestly one of my favorite recipes that I have created to date. Sometimes I get too caught up in cooking with beef and chicken that I forget about shrimp and fish. This meal is always a great way to break up your protein options during the week.

When I first started living Paleo I assumed I would have to give up all of my favorite cream sauce recipes due to cornstarch and flour being the main thickening agency. I was worried until I found arrowroot and tapioca flour which are 2 amazing substitutes for the real thing. I simply add a couple of tablespoons to chicken broth, ghee, and coconut milk and it makes a cream sauce that the whole family will love. If you are not a shrimp fan, feel free to mix up this recipe with any protein of choice. This recipe is very versatile and would be delicious with chicken, scallops, and even steak. For a complete meal, make sure to serve over freshly steamed cauliflower rice.

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Creamy Sundried Tomato Shrimp


  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 people 1x

Description

A rich and satisfying Paleo and Whole30 compliant shrimp coated in a thick and delicious sundried tomato cream sauce and served over cauliflower rice.


Scale

Ingredients

  • 1 1/2 pound Jumbo Shrimp (approximatley 1820 pieces)
  • 1/4 cup compliant sundried tomatoes
  • 2 cups spinach
  • 1 cup compliant Chicken Broth
  • 1/3 cup full-fat coconut milk
  • 1 1/4 tbsp arrowroot or tapioca flour for thickening (dissolved in 2 tbsp water)
  • salt and pepper to taste
  • 1 tbsp ghee
  • 1 tbsp fresh lemon juice
  • 1 12 oz bag cauliflower rice (steamed)

Instructions

  1. Heat skillet over medium heat with 1 tsp of ghee. Once hot, throw in your shrimp and cook 4-5 minutes.
  2. Add the chicken broth and coconut milk to the skillet with the shrimp and stir together.
  3. Add 2 tbsp of arrowroot OR tapioca flour to 1 tsp of water and whisk together until smooth. Add this to the chicken broth and whisk until thick.
  4. Add the sundried tomatoes, lemon juice and spinach. Stir together and add salt and pepper to taste.
  5. Top with fresh parsley and serve over cauliflower rice if desired.

  • Category: Main Dish
  • Cuisine: Seafood

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