This creamy Tuscan Garlic Shrimp is made all in one skillet in just 20 minutes! It’s packed with flavor, perfect for weeknights and even kid approved. This easy paleo dinner is also Whole30 compliant and low in carbs, for a healthy meal you’ll want on repeat!
There’s nothing like a tasty and filling one-skillet meal! I decided to take my Tuscan Chicken recipe and tweak it a little to make it with shrimp.
It has a little more garlic (couldn’t resist!) and the creamy veggie-packed sauce is absolutely perfect with the shrimp.
As picky as my kids are, they oddly ALL like shrimp and this meal was a definite hit with the whole family!
What You Need to Make Tuscan Garlic Shrimp
If you’ve made my creamy tuscan chicken (one of the top recipes on my site!) then you’ll see many of the ingredients for the sauce are identical.
Here’s everything you’ll need too make the one-skillet tuscan shrimp:
- medium-large shrimp (either uncooked or cooked)
- Sea salt and black pepper
- ghee, avocado oil, or coconut oil
- onion
- fresh garlic
- tapioca flour, or arrowroot
- chicken bone broth
- coconut milk, full fat
- mustard (any kind)
- nutritional yeast (optional, for flavor)
- Italian seasoning blend
- sea salt and black pepper
- sun dried tomatoes
- fresh baby spinach
- fresh Parsley, for garnish
How to Make Tuscan Garlic Shrimp
Season the shrimp with sea salt and black pepper. Add the ghee or oil to a large skillet over medium high heat. Add the shrimp in a single layer and cook about two minutes on each side, until just cooked through. Set the shrimp aside on a plate and lower the heat to medium.
Add the onion to the skillet and cook for about a minute, then add the garlic and cook until fragrant, about 45-60 seconds.
Whisk in the tapioca or arrowroot, the add the broth and coconut milk, scraping the bottom of the skillet. Stir to combine, then whisk in the mustard, nutritional yeast, and Italian seasoning. Cook and stir over medium heat until it starts to thicken, then taste and season with sea salt and pepper as desired.
Add the sun-dried tomatoes and cook until softened, then add in the spinach to wilt. Return the shrimp to the skillet and stir, then sprinkle all over with parsley.
Serve over sautéed cauliflower rice or zucchini noodles to keep the meal low carb. Store the leftovers in a tightly lidded container for up to 3 days.
How to Make this Tuscan Garlic Shrimp Keto Friendly
While this recipe is low in carbs as written, there are a couple of changes you can make to reduce the carb count so it’s keto friendly.
First, reducing or eliminating the sun dried tomatoes will really reduce the carbs. You can replace them with cherry tomatoes which will still give you great flavor.
Second, you can reduce the tapioca flour if you don’t mind the sauce being a little bit thinner. 1 1/2 teaspoons cuts the amount of starch in half but will still thicken the sauce a bit.
How to Substitute in Cooked Shrimp
You can use pre-cooked shrimp to make this meal in just 15 minutes flat!
Simply season the cooked shrimp with salt and pepper and skip the frying step in the beginning. Instead, add the seasoned shrimp in at the end to heat through and mix with the sauce.
I hope you’re ready for a full-of-flavor, one-skillet meal that you’ll want to throw right into your dinner rotation ASAP!
Grab your ingredients and a nice big skillet because it’s time to cook – let’s go!
Garlic Tuscan Shrimp {Paleo, Whole30}
Tuscan Garlic Shrimp {Paleo, Whole30}
This creamy Tuscan Garlic Shrimp is made all in one skillet in just 20 minutes! It’s packed with flavor, perfect for weeknights and even kid approved. This easy paleo dinner is also Whole30 compliant and low in carbs, for a healthy meal you’ll want on repeat!
Ingredients
- 1 lb medium-large shrimp uncooked, peeled, with tail on or off*
- Sea salt and black pepper
- 2 Tbsp ghee or avocado oil or coconut oil
- 1 small onion chopped
- 6 cloves garlic minced
- 1 Tbsp tapioca flour
- 1/2 cup chicken bone broth (or dry white wine if not Whole30}
- 1 cup coconut milk full fat
- 1/2 Tbsp mustard any kind
- 1 1/2 Tbsp nutritional yeast optional, for flavor
- 1 1/2 tsp Italian seasoning blend
- 1/4 tsp sea salt or to taste
- 1/8 tsp black pepper or to taste
- 1/3 cup sun dried tomatoes roughly chopped**
- 2 cups fresh baby spinach
- Chopped Fresh Parsley for garnish
Instructions
-
Season the shrimp with sea salt and black pepper. Add the ghee or oil to a large skillet over medium high heat. Add the shrimp in a single layer and cook about two minutes on each side, until just cooked through. Set the shrimp aside on a plate and lower the heat to medium.
-
Add the onion to the skillet and cook for about a minute, then add the garlic and cook until fragrant, about 45-60 seconds.
-
Whisk in the tapioca or arrowroot, the add the broth and coconut milk, scraping the bottom of the skillet. Stir to combine, then whisk in the mustard, nutritional yeast, and Italian seasoning. Cook and stir over medium heat until it starts to thicken, then taste and season with sea salt and pepper as desired.
-
Add the sun-dried tomatoes and cook until softened, then add in the spinach to wilt. Return the shrimp to the skillet and stir, then sprinkle all over with parsley. Serve over sautéed cauliflower rice or zucchini noodles to keep it low carb. Store leftovers in a tightly lidded container for up to 3 days. Enjoy!
Recipe Notes
*To sub with pre-cooked shrimp, simply season the cooked shrimp with salt and pepper and skip the frying step in the beginning. Instead, add the seasoned shrimp in at the end to heat through and mix with the sauce.
**Eliminate the sun-dried tomatoes to lower the carb count, if desired.
Nutrition
Want More Quick Whole30 One Skillet Recipes? Try One of These!
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This looks amazing and so easy for a weeknight meal! I love that it’s all made in one skillet, less cleanup is always a win. I’m going to try this with zucchini noodles.
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Thank you for sharing! If you love shrimp, you got love this menu.
One-skillet meals like this are a lifesaver on busy weeknights. The sun-dried tomatoes add so much depth without any extra work — this one’s going on repeat.
This Tuscan Garlic Shrimp recipe sounds absolutely incredible! I especially love that it’s a one-skillet dish and can be ready in just 20 minutes – perfect for a busy weeknight. As someone who follows Paleo principles, finding delicious and quick Whole30-compliant meals like this is a real gem. Can’t wait to give it a try this week!
This looks amazing! I’ve been looking for quick weeknight dinners that my kids will actually eat, and the fact that this is both Whole30 compliant AND kid-approved is huge for me. Love that you adapted your Tuscan chicken recipe for shrimp – that’s such a smart way to switch things up while keeping the same flavor profile. The extra garlic definitely has me sold, can’t wait to try this one-skillet version!
This Tuscan garlic shrimp recipe looks so flavorful! Love that it’s both paleo and Whole30 compliant. A healthy and delicious meal option!
I love one-skillet meals, and this Tuscan Garlic Shrimp sounds perfect for a quick weeknight dinner. I’m excited to try this recipe, especially since you mentioned your kids enjoyed it too!
Love that it’s paleo and Whole30 but doesn’t taste “healthy” at all, just rich and comforting.