Creamy Mushroom & Spinach Shrimp Skillet
Jun 29, 2020, Updated Jun 26, 2025
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Single-skillet dinners are always welcome, and not just because they reduce the number of dishes in the sink. The ease of layering in flavors with a handful of simple ingredients is proof you don’t have to be a professional chef to bring a delicious and healthy meal to the table.
For me, a skillet dinner often includes shrimp. It’s one of my favorite proteins – I always keep plenty of the frozen shellfish on hand – and it’s easy to build a Whole30-friendly dinner around it. This Creamy Mushroom & Spinach Shrimp Skillet checks all of the boxes and is complete with some Italian-inspired ingredients you likely have on hand.
If you’re not looking to keep this dish Whole30 and you need to bulk it up to feed a family, just add a box of your favorite style of cooked pasta – linguine or bowtie work really well – and stir it to soak up all of that cream, coconut sauce.
Creamy Mushroom & Spinach Shrimp Skillet
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 medium yellow onion, diced
- 8 cloves garlic, minced
- 2 cups sliced mushrooms
- ½ cup sundried tomatoes, rough chopped
- 4 cups baby spinach
- 1 can, 5.4 ounce coconut cream
- 1 lemon
- 2 tablespoons ghee
- 2 tablespoons olive oil
- 2 tablespoons fresh basil, cut into ribbons
- Pinch red pepper flakes
- Salt and pepper
Instructions
- Heat 2 tablespoons ghee over medium-high heat in a large skillet. Place shrimp in a single layer into the skillet and cook for about 2 minutes. Flip and cook for 2 minutes, or until shrimp is just cooked through. Remove from pan and set aside on a plate.
- Reduce heat to medium and add 2 tablespoons olive oil to the skillet. Once heated, add in diced onion, stirring to coat. Cook for about 5 minutes, until onion is translucent.
- Add in minced garlic and a pinch of red pepper flakes. Cook for 1 minute before adding in sundried tomatoes and sliced mushrooms.
- Return heat to medium-high and cook until mushrooms start to get crispy on the edges. Add coconut cream to the pan. (Note: If you don’t have coconut cream, you can skim off the thicker, cream from a can of coconut milk.)
- Season with salt and pepper and stir to combine. Cook for about 3 minutes, until sauce begins to thicken. Reduce heat back to medium. Add spinach to the pan. Stir and cook until spinach is just wilted.
- Return shrimp to the pan, stirring to combine and reheat the shrimp. Zest about 1 tablespoon lemon zest into the skillet and squeeze in the juice of half a lemon. Stir in fresh basil (you can also substitute 1 teaspoon dried basil). Taste, adjust seasoning, as desired.
- Serve.
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