Shrimp is a seafood lover's favorite for it's versatility and sweet, briny taste. They're quick to cook and Hayley Lucero (@realfoodwithaltitude) shows us how to make them in a rich, creamy sauce that the whole family will love.
INGREDIENTS
- 1 lb shrimp
- 1 can coconut milk
- 1 tbsp olive oil
- 1.5 tbsp garlic
- 1/2 white onion, diced
- 1 cup grape tomatoes, halved
- 1 cup spinach
- 1 jar marinated artichokes, roughly chopped
- 1 cup mushrooms, sliced
- 1 tbsp Italian seasoning
- 1/4 tsp red pepper flakes
- salt and pepper, to taste
DIRECTIONS
- Heat a pan with olive oil to medium-high heat and pat the shrimp dry.
- Season the shrimp on both sides with salt and pepper. When the pan is hot, place the shrimp in the pan.
- Cook the shrimp for about 3 minutes a side. Then remove the shrimp from the pan.
- In the same pan, sauté the onion and garlic for 4 minutes. Then add the mushrooms and cook those down for another 2-3 minutes.
- Add coconut milk, artichokes, Italian seasoning, red pepper flakes, salt and pepper to the pan. Simmer this sauce for about 5 minutes, until it is a rolling simmer.
- At this point, add the shrimp back in and reduce heat to medium. Also, add the tomatoes and spinach to the sauce. Simmer until the spinach is wilted.
- Serve the shrimp and smother them in the sauce. Enjoy!
RECIPE NOTES
- If your coconut milk is thin - some brands are thinner than others - you can add a tsp of arrowroot powder to thicken it up.
- You can serve this over pasta (regular or gluten-free), quinoa, or your favorite type of starch.
- If you have leftover sauce, save it for some chicken or pork the next day.
- If your kids don't love shrimp, serve it with chicken.