Recipes

Creamy Keto Tuscan Shrimp Skillet

Whether it’s a week night meal or a special night with friends, this recipe fits every occasion!

Enjoy the creamy deliciousness of Italian sauce without the guilt! And keep your hunger at bay with the filling combo of protein and healthy fats!

This recipe is extremely versatile because you can always change up the protein or swap the base, and it’s customizable for lactose-intolerant folks like myself!

 

 

Yield/Serving

4

Macros

Serving Size: 1/4 entire serving
  • Protein - 21 g
  • Carbs - 9 g
  • Fat - 23 g

Ingredients

  • 2 tablespoons grass fed butter, unsalted (sub for ghee)
  • 1/4 cup minced garlic
  • 1 pound wild caught shrimp, tails on or off
  • 1 small yellow onion, diced
  • 1/2 cup sun dried tomato, diced into strips 
  • 1 1/2 cups coconut milk (sub for heavy cream) 
  • sea salt and pepper, to taste
  • 3 cups baby spinach leaves
  • 1/2 cup freshly grated Parmesan cheese (sub for nutritional yeast)
  • 2 teaspoons arrowroot starch (optional)
  • optional toppings: fresh parsley, Italian herbs

Cooking Utensils

  • large non-stick skillet or cast iron
  • large plate or bowl
  • cheese grater

Directions

  1. Heat a large skillet over medium-high heat and add butter/ghee. Allow the butter to melt, then add the minced garlic and sauté until fragrant (~ 1 minute).
  2. Add in the shrimp and sauté for about 2-3 minutes on each side, until just cooked through and no longer “see-through”. Leaving the excess butter and garlic in the skillet, transfer the shrimp to a plate or bowl and set aside.
  3. In the same skillet, add in the onion and sun dried tomatoes and sauté for 1-2 minutes to release their flavors.
  4. Reduce heat to low-medium heat, add the coconut milk/heavy cream and bring to a gentle simmer. Stir occasionally. Add salt and pepper to your taste.
  5. Add in the spinach leaves and allow them to wilt in the sauce, and then add in the parmesan cheese/nutritional yeast. Stir and allow sauce to simmer for a 1-2 minutes until cheese melts.
  6. For a thicker sauce, add the arrowroot starch. Allow the sauce to continue to simmer while quickly stirring the mixture through until the sauce thickens.
  7. Add the shrimp back into the pan and mix well. Garnish with toppings like fresh parsley and Italian herbs.
  8. Serve over “zoodles”, cauliflower rice or with a leafy green salad. ENJOY!

 

Substitutes for Dairy Free Version:

  • Clarified butter (ghee) for grass-fed butter.
  • Coconut milk for heavy cream.
  • Nutritional yeast for parmesan cheese.

Substitutes for Protein:

  • Chicken Breast, chicken thighs or turkey tenderloin for Shrimp.
  • You will need to prepare the chicken/turkey in a separate pan until fully cooked. Then add in at step #7.

 

Additional Information

Approximately 350 calories per serving

~ 1 palm protein, 3 thumbs fat

Calories may vary depending on brands on ingredients, serving sizes and substitutions.

Approved for Pescatarian, Ketogenic, Dairy Free and Gluten Free lifestyles.

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