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Creamy Sundried Tomato Shrimp

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

  • Total Time: 20 minutes
  • Yield: 4 people 1x


  • 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)


  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.
  • Author: Ashley McCrary
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Cuisine: Seafood