Creamy Tuscan Shrimp
Quick and easy, creamy, bold, and delicious, this creamy Tuscan Shrimp recipe is just as versatile as it is nourishing!
Servings: 4 Servings
Calories: 476kcal
Ingredients
- 2 Tbsp avocado oil
- 1 shallot finely chopped*
- 1 14-oz can full-fat coconut milk
- 1 tsp tapioca flour or cornstarch
- 1 lemon zested
- 1 cup artichoke hearts
- ½ cup sun-dried tomatoes drained
- 2 Tbsp capers
- 2 tbsp fresh parsley chopped
- ¼ tsp red pepper flakes optional
- ¼ tsp black pepper
- ½ tsp sea salt to taste
- 1.5 to 2 lbs raw shrimp peeled and deveined
Instructions
- Add the avocado oil to a large skillet and heat to medium-high. Add the shallot and cook, stirring frequently until fragrant, about 2 minutes.
- Add everything but the shrimp and bring to a full but gentle boil. Cook, stirring occasionally, until the sauce thickens, about 10 minutes. Add the shrimp and cook until the shrimp is completely pink and cooked through, about 5 to 8 minutes.
- Serve with choice of side dishes, and enjoy!
Notes
*or 4 cloves garlic, minced
Nutrition
Serving: 1of 4 | Calories: 476kcal | Carbohydrates: 18g | Protein: 35g | Fat: 27g | Sodium: 1946mg | Fiber: 3g | Sugar: 8g