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Creamy Garlic Shrimp and Rice Skillet taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

One Pan Creamy Garlic Shrimp

One pan creamy garlic shrimp dish, gluten free, paleo, low carb, and Whole30 compliant, ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Mexican
Servings 5 servings
Calories 520 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 2 ½ tablespoons grass-fed butter or ghee
  • 6 cloves garlic minced
  • 1 ½ pounds large shrimp deveined, with tails on
  • ½ yellow onion onion diced
  • ½ cup bone broth chicken
  • 8 ounces sun dried tomatoes in olive oil
  • 15 ounces canned coconut milk
  • 2 tablespoons nutritional yeast
  • 8 cups spinach lightly packed
  • 2 teaspoons Italian seasoning
  • kosher salt to taste
  • black pepper to taste

Instructions
 

Instructions

  • Melt butter or ghee in pressure cooker on sauté mode, then add garlic and onion.
  • Sauté for about 3 to 4 minutes until soft and translucent.
  • Add shrimp and cook until pink and opaque, about 3 to 5 minutes.
  • Add sun dried tomatoes and bone broth chicken. Simmer for 2 to 3 minutes.
  • Pour in coconut milk, stir in nutritional yeast and Italian seasoning. Mix until creamy.
  • Add spinach and cook until wilted, about 2 to 3 minutes.
  • Shut off pressure cooker and use natural release. Serve directly from pan.

Notes

Use natural release to keep shrimp juicy. Serve with rice or cauliflower rice for a complete meal.