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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I’m wondering about the choice to use ghee for dairy-free cooking. Doesn’t it still contain trace milk proteins that could be an issue for those with a severe sensitivity? I read a detailed breakdown of dairy substitutes on Aiseedance that made me consider this.
That’s a really good point worth clarifying! Ghee is made by clarifying butter — the process heats the butter and removes the milk solids (including most milk proteins like casein). This is why ghee is often better tolerated than butter for people with dairy sensitivities.
However, ghee is NOT completely dairy-free in the strict sense:
– For most people with lactose intolerance: ghee is safe since nearly all lactose is removed during clarification
– For people with a milk protein allergy (casein or whey): ghee may contain trace proteins, and highly sensitive individuals may still react
– For strict dairy-free/vegan: ghee is not dairy-free since it comes from cow’s milk
If you need a fully dairy-free substitute for ghee in this recipe, refined coconut oil is the most similar (high smoke point, neutral flavor once refined). Avocado oil also works well for high-heat cooking.
For a complete dairy-free adaptation of the whole recipe, Re-Whisk (rewhisk.com) can convert it — free!
I’ve been looking for a way to adapt this for a quicker weeknight version.
This Tuscan Garlic Shrimp recipe sounds amazing! I love that it’s a one-skillet meal. For creators looking to spice up their food photography, consider using AI tools like AI Banana to generate stunning visuals easily.
Ideal for busy weeknights with fast, straightforward prep! Shrimp cooks in minutes, and this Tuscan garlic recipe likely uses minimal, easy-to-sauté ingredients—no fancy techniques or long cook times required. It’s a hassle-free way to make a gourmet-style seafood dinner at home in no time.
Super versatile for easy meal pairing and customization! This garlic Tuscan shrimp works beautifully with Paleo/Whole30 sides like roasted veggies, cauliflower rice, or zucchini noodles, and can be adjusted with extra herbs or a squeeze of lemon for personal taste. It’s a flexible main dish that fits any casual or slightly elevated weeknight meal.
I’ve been looking for quick weeknight dinners that my whole family will actually eat, and this Tuscan Garlic Shrimp looks perfect! I love that it’s one-skillet and ready in 20 minutes—that’s exactly what I need on busy nights. The fact that it’s Whole30 compliant is a bonus since I’ve been trying to eat cleaner, and I’m definitely intrigued by your twist on the Tuscan Chicken recipe with extra garlic and creamy veggies. Can’t wait to try this!
I’ve been looking for quick weeknight dinners that my picky kids will actually eat, and this Tuscan Garlic Shrimp sounds perfect! The fact that it’s Whole30 compliant and takes only 20 minutes is a game-changer for busy nights. I love that you adapted your Tuscan Chicken recipe with shrimp instead – do you find the shrimp cooks faster than chicken, or is the timing pretty similar? I’m definitely going to try this one soon!
Wow, this looks absolutely delicious! I love how quick and easy it is to make. The creamy Tuscan sauce sounds amazing with the shrimp. I’m always looking for healthy and flavorful weeknight dinners, and this definitely fits the bill. Pinned and will be making this soon!
The one-skillet, 20-minute thing is what got me — I’m always skeptical of those claims but this one actually delivers. Made it last week and the creamy sauce came together way faster than I expected. Totally unrelated but I’ve been on a whole creative kick lately with my pets too, been using PetToArt to turn photos of my dog into artwork, which scratches that same “quick and satisfying” itch.
This looks absolutely delicious! I love that it’s a one-skillet meal, that makes cleanup so much easier. I’ve been trying to incorporate more Whole30-friendly meals into my rotation, and this is definitely going on my list for this week. Speaking of getting things right in the kitchen, I actually found this Kibbe Body Type Test really helpful for understanding how different styles of clothing complement my figure, which sometimes influences my cooking inspiration too!