Creamy Mushroom & Spinach Shrimp Skillet
Single-skillet dinners are always welcome, and this Creamy Mushroom & Spinach Shrimp Skillet is a favorite. The vegetables are cooked together in a creamy sauce for this pescatarian dinner that's also Whole30 compatible.
Servings: 2
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.