This Creamy Garlic Shrimp may look like a complicated dish but it can actually be whipped up in just 20 minutes! It has that rich, Tuscan flavor without all the crazy calories! This dish is low carb, low fat, and high in protein too. This dish is truly the best of the best. You can make this dish as spicy as you want by adjusting the red pepper flakes. I personally like a lot!! You can most certainly make this a richer dish if you would like as well, by substituting the almond milk for a different kind or even heavy whipping cream.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
If you like this recipe, check out my Keto Shrimp & Asparagus Skillet as well!
Reasons to Love This Dish
- Quick & Easy: This super and easy to make and require very simple ingredients and equipment. I love me some one pan meals! I love those complicated looking dishes that are actually so easy to make.
- Macros: I mean come on, let’s state the obvious. This dish has the perfect macros! Each serving is only 211 calories with 7 grams of net carbs and 35 grams of protein.
Nutritional Benefits
- Shrimp: Shrimp is probably my favorite protein no joke. Shrimp is so low in calories but packed with protein! It is also a great source of iodine, phosphorus, zinc, and magnesium.
- Spinach: Spinach is rich in iron, vitamin C, vitamin E, potassium, and magnesium. These all contribute to a healthy and strong immune system!
- Sun Dried Tomatoes: Sun Dried Tomatoes are low in Saturated Fat and Cholesterol. They are also a good source of dietary fiber, thiamin, riboflavin, and Iron.
Ingredients
- Shrimp – Easy guess right? You will 2 pounds of shrimp, peeled & deveined. You can use frozen, but just make sure you defrost it first.
- Butter – 1 tablespoon of butter.
- Garlic- 3 teaspoons of minced garlic.
- Yellow Onion – 1/2 of a large yellow onion, diced.
- Chicken Broth – 1/2 cup of low sodium chicken broth.
- Lemon Juice – Juice of 1 fresh lemon.
- Sundried Tomatoes– 1 8-ounce jar of sun dried tomatoes, drained but reserve 1 tablespoon of the oil for cooking.
- Almond Milk – 15 ounces of plain, unsweetened almond milk. I used almond milk to keep the calories low, but you can use any milk or even heavy whipping cream for a richer dish.
- Baby Spinach – 4 heaping cups of fresh baby spinach.
- Parmesan – 1/3 cup of fresh grated parmesan cheese.
- Italian Seasoning – 3 teaspoons, or to taste.
- Garlic Salt – 1 teaspoon, or to taste
- Pepper – 1 teaspoon, or to taste
- Red Pepper Flakes – To taste – I like A LOT!
How To Make It
- In a large skillet/wok (I use a Hexclad Hybrid 14 inch Wok), melt the butter over medium/high heat. Add in your shrimp and season it with garlic salt, pepper, and red pepper flakes to taste.
- Once your shrimp is fully cooked, set it aside on a plate.
- Add in your 1 tablespoon of reserved olive oil from your jar of sun dried tomatoes to the pan. Sauté the garlic & onion until fragrant and the onions start to caramelize.
- Add in your sun dried tomatoes. Continue to sauté for an additional 3-4 minutes.
- Pour in your chicken broth and lemon juice. Allow it to cook down a bit. Pour in your almond milk and bring to a boil. Add the Parmesan cheese and Italian seasoning.
- Turn the heat down to low and add in your spinach. Cook for about 2 minutes, or until the leaves of the spinach are all wilted.
- Add your shrimp back in and simmer for 5 minutes, or until the sauce has thickened.
- Serve with rice or cauliflower rice and enjoy!
Use the code “KATIE10” for 10% off at Teleties!
How To Serve
Here are some of my favorite sides to go with this Creamy Garlic Shrimp:
- Mashed Potatoes – If you are low carb, keep reading sorry! But mashed potatoes are bomb with this meal! A little bit of potatoes with this dish is a very balanced out macro meal still!
- Side Salad – I also love a classic Italian Salad with this dish. I have a recipe for a healthy homemade Italian salad dressing if you want to check that out as well!
- Bread – I love dipping some toasted bread in this dish as well. If you are low carb you can still do this thanks to Royo Bread low carb bread! This is my favorite low carb bread of all time. You order it online! It stays in the freezer because there are no preservatives (which is awesome) but also lasts a long time if you do not eat that much bread like me! You can use the code “COOKINGKATIELADY” for 10% off on their site too.
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 3 days. When you are ready to enjoy them again, just pop them in the microwave for a minute or so. I wouldn’t recommend freezing this dish because the sauce does not freeze well. I mean you can, but the sauce will be watery and no one likes that!
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Creamy Garlic Shrimp With Spinach & Sundried Tomatoes
This Creamy Garlic Shrimp may look like a complicated dish but it can actually be whipped up in just 20 minutes! It has that rich, Tuscan flavor without all the crazy calories! This dish is low carb, low fat, and high in protein too. This dish is truly the best of the best. You can make this dish as spicy as you want by adjusting the red pepper flakes. I personally like a lot!! You can most certainly make this a richer dish if you would like as well, by substituting the almond milk for a different kind or even heavy whipping cream.
Ingredients
Instructions
-
In a large skillet/wok (I use a Hexclad Hybrid 14 inch Wok), melt the butter over medium/high heat. Add in your shrimp and season it with garlic salt, pepper, and red pepper flakes to taste.
-
Once your shrimp is fully cooked, set it aside on a plate.
-
Add in your 1 tablespoon of reserved olive oil from your jar of sun dried tomatoes to the pan. Sauté the garlic & onion until fragrant and the onions start to caramelize.
-
Add in your sun dried tomatoes. Continue to sauté for an additional 3-4 minutes.
-
Pour in your chicken broth. Allow it to cook down a bit. Pour in your almond milk and bring to a boil. Add the Parmesan cheese and Italian seasoning.
-
Turn the heat down to low and add in your spinach. Cook for about 2 minutes, or until the leaves of the spinach are all wilted.
-
Add your shrimp back in and simmer for 5 minutes, or until the sauce has thickened.
-
Serve with rice or cauliflower rice and enjoy!
Serving Size 1/4 lb. shrimp w/ veggies & sauce
Servings 8
- Amount Per Serving
- Calories 211kcal
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 0.8g4%
- Cholesterol 290mg97%
- Sodium 700mg30%
- Total Carbohydrate 11g4%
- Dietary Fiber 4g16%
- Sugars 7g
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Macros are per 1/4 pound of shrimp plus veggies and sauce divided evenly among 8 servings.
Please note that my nutrition label is approximate and has slight rounding.
