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Creamy Tuscan Shrimp

This Creamy Tuscan Shrimp is a delicious blend of flavors! Succulent shrimp in a rich coconut milk sauce with artichokes and sun-dried tomatoes.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 2 Tbsp avocado oil
  • 1 shallot, finely chopped
  • 1 14-oz can full-fat coconut milk
  • 1 tsp tapioca flour or cornstarch
  • 1 lemon, zested
  • 1 cup artichoke hearts, chopped
  • 1 cup sun-dried tomatoes, drained and chopped
  • 2 Tbsp capers
  • 2 Tbsp fresh parsley, chopped
  • 1/2 tsp red pepper flakes (optional)
  • 1/2 tsp black pepper
  • 1 tsp sea salt, to taste
  • 1.5 to 2 lbs raw shrimp, peeled and deveined

Instructions

  • In a large skillet, heat the avocado oil over medium heat. Once hot, add the finely chopped shallot. Sauté for about 2-3 minutes until softened and fragrant, stirring occasionally to prevent burning.
  • Next, add the peeled and deveined shrimp to the skillet. Season with black pepper and sea salt. Cook for about 3-4 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook them, as they will continue to cook in the sauce.
  • Once the shrimp are cooked, lower the heat and stir in the full-fat coconut milk. In a small bowl, mix the tapioca flour (or cornstarch) with a splash of water to create a slurry. Add this mixture to the skillet to thicken the sauce. Stir well to combine.
  • Add the lemon zest, artichoke hearts, sun-dried tomatoes, and capers to the skillet. If you like a bit of heat, sprinkle in the red pepper flakes. Stir everything together and let it simmer for another 3-5 minutes, allowing the flavors to meld beautifully.
  • Finally, sprinkle the chopped fresh parsley over the dish and give it one last stir. Taste and adjust seasoning as needed with more salt or pepper if desired.
  • Serve your Creamy Tuscan Shrimp over your choice of pasta, rice, or spiralized vegetables. This dish also pairs wonderfully with a side of crusty bread to soak up that luscious sauce.

Equipment

  • Large Skillet
  • Wooden Spoon or Spatula
  • Measuring Spoons
  • Sharp Knife
  • Cutting Board

Notes

  • Avocado oil can be substituted with olive oil if preferred.
  • Full-fat coconut milk gives the sauce its creamy texture; a non-dairy alternative can also be used.
  • Adjust the amount of red pepper flakes based on your spice preference.
  • Frozen shrimp can work, but ensure they are fully thawed before cooking.