Description
Indulge in the rich flavors of Creamy Tuscan Shrimp with this easy recipe. Learn how to make a decadent seafood dish that will impress your guests!
Ingredients
- – 1 pound (454 g) shrimp (31-40 count size), thawed & peeled
- – 2 tablespoons (30 ml) vegetable oil
- – 1 teaspoon (5 g) cornstarch
- – 4-5 cloves garlic, minced
- – 1 cup (240 ml) coconut cream
- – 1/2 teaspoon (2.5 ml) lime juice
- – 1/4 teaspoon (1 ml) Italian seasoning
- – 1/4 cup (30 g) sun-dried tomatoes, chopped or julienned
- – 1-2 cups (360 ml) (packed) fresh baby spinach
- – Handful fresh basil, cut into thin strips
- – Salt & pepper to taste
Instructions
- Warm the vegetable oil in a large pan over medium-high heat. Mix in the cornstarch and cook for about a minute, stirring until smooth.
- Incorporate the minced garlic and sauté for roughly 30 seconds or until aromatic.
- Pour in the coconut cream, lime juice, Italian seasoning, and sun-dried tomatoes. Allow to simmer for 2 minutes. Lower the heat if the mixture bubbles excessively.
- Introduce the shrimp and cook for approximately 5 minutes until they are fully done and the sauce has thickened slightly, being careful not to overcook.
- Add the baby spinach and basil strips, continuing to cook for an additional 2 minutes. Adjust the seasoning with salt and pepper as desired. Serve at once. I sometimes like to add a squeeze of extra lime juice when serving (your choice). You could also sprinkle some fresh parmesan over the top if you like.
Notes
- Marinate shrimp in lime juice, garlic, Italian seasoning for richer flavor before cooking.
- Enhance dish by adding cooked pasta or rice to absorb the tasty coconut cream sauce.
- For a lighter sauce, consider adding a splash of chicken or vegetable broth while simmering shrimp.
