Recipes

Tuscan Garlic Shrimp {Paleo, Whole30}

Get ready for a flavor explosion that takes just 20 minutes from start to finish! This Tuscan Garlic Shrimp is what weeknight dinner dreams are made of – creamy, garlicky, and packed with succulent shrimp that practically melts in your mouth. The best part? It’s completely Paleo and Whole30 compliant without sacrificing an ounce of flavor.

Tuscan Garlic Shrimp {Paleo, Whole30}

What makes this dish truly special is the luscious sauce that ties everything together. The combination of coconut milk, sun-dried tomatoes, and Italian seasonings creates a restaurant-quality experience right in your kitchen. It’s rich and satisfying without the dairy or gluten, proving that clean eating can be downright indulgent. I’ve served this to skeptical friends who couldn’t believe it was actually healthy!

Tuscan Garlic Shrimp {Paleo, Whole30}

Ingredients

Tuscan Garlic Shrimp {Paleo, Whole30}

For the Shrimp Base:

  • 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

For the Creamy Sauce:

  • 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

For the Finish:

  • 1/3 cup sun dried tomatoes, roughly chopped**
  • 2 cups fresh baby spinach
  • Chopped fresh parsley, for garnish
Tuscan Garlic Shrimp {Paleo, Whole30}

Steps

Tuscan Garlic Shrimp {Paleo, Whole30}
  1. 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 (work in batches if needed to prevent overcrowding) and cook about 2 minutes on each side, until just cooked through. Look for the shrimp to turn pink and slightly opaque – overcooked shrimp becomes rubbery. Set the shrimp aside on a plate and lower the heat to medium.
  2. Add the onion to the skillet and cook for about 1 minute until it begins to soften but not brown, then add the garlic and cook until fragrant, about 45-60 seconds. Watch carefully as garlic burns quickly and will turn bitter.
  3. Whisk in the tapioca flour to create a roux, ensuring there are no lumps. Then add the broth and coconut milk, scraping the bottom of the skillet to release any flavorful browned bits. Stir to combine, then whisk in the mustard, nutritional yeast, and Italian seasoning. Cook and stir over medium heat until it starts to thicken (3-4 minutes), then taste and season with sea salt and pepper as desired.
  4. Add the sun-dried tomatoes and cook until softened (1-2 minutes), then add in the spinach and stir until just wilted (about 1 minute). The spinach should turn bright green but still maintain some structure.
  5. Return the shrimp to the skillet and stir gently to coat with the sauce, allowing everything to heat through for 1-2 minutes. Be careful not to overcook the shrimp at this stage.
  6. Sprinkle all over with fresh parsley. Serve immediately over sautéed cauliflower rice or zucchini noodles to keep it low carb. Store leftovers in a tightly lidded container in the refrigerator for up to 3 days. Enjoy!
Tuscan Garlic Shrimp {Paleo, Whole30}

Smart Swaps

  • Chicken breast can replace shrimp if you’re not a seafood fan – cut into 1-inch pieces and cook for 3-4 minutes per side until internal temperature reaches 165°F (74°C)
  • Arrowroot powder works perfectly in place of tapioca flour at a 1:1 ratio for thickening
  • Canned coconut cream can substitute for coconut milk for an even richer sauce
  • Fresh cherry tomatoes (halved, 1/2 cup) can replace sun-dried tomatoes for a fresher, less intense flavor

Make It Diabetes-Friendly

  • Skip the tapioca flour entirely and reduce coconut milk to 3/4 cup for a thinner but still flavorful sauce that reduces carbs by approximately 3g per serving
  • Serve over cauliflower rice instead of zucchini noodles to keep the glycemic impact lower
  • Increase the protein-to-carb ratio by adding an extra 1/4 lb of shrimp to the recipe
  • Pair with a side salad dressed with olive oil and lemon to add fiber that helps slow glucose absorption

Pro Tips

  • Pat the shrimp completely dry before seasoning and cooking for better browning and to prevent steaming
  • For meal prep, make the sauce ahead of time but cook the shrimp fresh when ready to serve
  • The sauce will continue to thicken as it cools, so don’t worry if it seems slightly thin when hot
  • For extra flavor depth, add 1/4 tsp of crushed red pepper flakes with the Italian seasoning

Subscribe for daily recipes. No spam, just food.