Creamy Shrimp Vegetable Skillet (Paleo, AIP, GF, Whole30)

If you're craving seafood, this creamy warm dish really hits the spot. It combines shrimp, asparagus, spinach, and a coconut milk-based cream sauce along with a delicious spice blend. This meal is pretty simple and comes together in about 30 minutes, so it works well as a quick weeknight meal. It is Paleo, AIP compliant, gluten-free, dairy-free, and Whole30 compliant (with one small adjustment). 

You definitely get a healthy dose of greens with this dish which is completely intentional! I've been trying to keep meals as nutrient-dense as possible which is extremely important when trying to heal an autoimmune condition. The great thing is, the veggies taste absolutely fabulous with the sauce so while it is very healthy, it still tastes quite indulgent and comforting. 

**Just a quick heads up- this post contains affiliate links which means if you click on them and buy something,  I will earn a small commission (at no additional cost to you) to help continue maintaining this site. 

If you're craving seafood, this creamy warm dish really hits the spot. It combines shrimp, asparagus, spinach, and a coconut milk-based cream sauce along with a delicious spice blend. This meal is pretty simple and comes together in about 30 minutes, so it works well as a quick weeknight meal. It is Paleo, AIP compliant, gluten-free, dairy-free, and Whole30 compliant (with one small adjustment). 

You definitely get a healthy dose of greens with this dish which is completely intentional! I've been trying to keep meals as nutrient-dense as possible which is extremely important when trying to heal an autoimmune condition. The great thing is, the veggies taste absolutely fabulous with the sauce so while it is very healthy, it still tastes quite indulgent and comforting. 

The Seasoning Mixture

This seasoning for this recipe came about from testing a bunch of different spice blends for a taco seasoning recipe (I'm still working on a taco blend winner). This blend is not taco-tasting at all but it is absolutely delicious. I will likely end up creating a separate post just for this seasoning mixture because it is so tasty and so versatile. It can be used on chicken, beef, pork, fish, veggies, etc. I like to make a large batch of the seasoning and keep it in a glass seasoning jar for general cooking purposes. 

Here's What's in it:

• Pink Sea Salt
• Garlic Powder
• Onion Powder
• Turmeric Powder
• Dried Cilantro
• Dried Parsley
• Coconut Sugar
• Nutritional Yeast

How to Serve this Dish

You can eat this recipe as it is or fill out the recipe a little bit by serving it on top of or with one of the following:

• Cauliflower Rice
• Sweet Potato Glass Noodles
• Actual Sweet Potato Noodles
• Zucchini Noodles/Zoodles

Notes:

• Be sure to dry off the shrimp with paper towels before adding them to the pan. If they have extra water on them, they will water down the sauce.
• Make sure you buy pre-cooked shrimp. If your shrimp isn't precooked, you'll need to cook it before adding to the recipe.
• If your shrimp is frozen, make sure it is thawed before you start. You can do this by putting it in the fridge overnight or letting it sit under cool running water for a little bit.
• Add the spinach at the very end- it wilts quickly and doesn't need much time at all. 
• The recipe calls for full-fat coconut milk- I use Thai Kitchen's "2 Simple Ingredient" coconut milk which is a bit lighter than the canned kind but it tastes great and it's guar gum free. I use it for everything.
• You can make this meal even faster by thawing/peeling and removing the tails from the shrimp ahead of time and pre-washing/cutting the veggies. That way, you can just toss it all together in a pan when you get home from work. 
• This recipe is Whole30 compliant with the exception of a tiny amount (½ tsp) of coconut sugar used in the seasoning blend. This can be excluded with very minimal impact to the overall taste.

Storage

This dish will keep well in the fridge for 3-4 days. It makes pretty good leftovers. I have used it for lunch the next day and it tasted great. 

Freezing: I have not tried freezing this but it doesn't seem like a dish that would freeze. 

If you like this recipe, you may also like: 

Creamy Fish Soup

Philly Cheesesteak Skillet

Easy Ground Beef Vegetable Skillet

Chicken Florentine

Strawberry Basil Chicken with Spinach

Conclusion

I hope you enjoyed this recipe. If you made it, leave a comment below and let me know what you thought. I'd love to hear from you!

Don't forget to follow me on Instagram @foodcourage for the latest AIP/Paleo recipes and Food Courage happenings!

Below are some of the food items and/or kitchen tools mentioned or pictured in this post and/or that I use frequently and generally recommend. They are affiliate links which means that when you click and purchase a product, I may receive a small commission at no additional cost to you. These earnings help to buffer the costs associated with maintaining the site. 

Creamy Shrimp Vegetable Skillet (Paleo, AIP, GF, Whole 30)

Arika | FoodCourage

4.79 from 14 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Servings 4

Ingredients

  

1x2x3x

• 2 tbsp olive oil or avocado oil
• 1/2 cup red onion, diced
• 1 cup asparagus cut into 1" pieces stems discarded
• 1 pound medium-sized shrimp, peeled and deveined
• 3/4 cup +2 tbsp full fat coconut milk, divided
• 1/2 tsp pink sea salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp tumeric powder
• 1/4 tsp dried cilantro
• 1/4 tsp dried parsley
• 1/4 tsp coconut sugar omit for Whole30
• 1/2 tsp nutritional yeast
• 1 tbsp arrowroot starch
• 2-3 cups raw spinach

Instructions

 

• Dry the shrimp with paper towels (Make sure they've been thawed, peeled, and deveined).
• Heat about 2 tbsp of oil over medium heat in a large pan. Add the onions and saute for 1-2 minutes. Next, add the asparagus and continue cooking and strirring 3-4 minutes until slightly softened (but not too much).
• Lower the heat to medium. Add the shrimp to the vegetable mixture and cook for 2-3 minutes.
• Add the coconut milk (reserving 2 tbsp for later) and spices (save the arrowroot starch for later). Stir until everyting is evenly combined.
• Mix 1-2 tbsp remaining coconut milk with the arrowroot starch, then add to the pan with the other ingredients. Stir in and turn heat to low. Simmer for 3-4 minutes on low to allow the mixture to thicken.
• Stir in the spinach and allow to wilt; about 2 minutes.
• Remove from heat and serve.

Did you make this recipe?Mention @foodcourage or tag #foodcourage on Instagram!