This Creamy Parmesan Shrimp Skillet takes literally a few minutes to be ready and it’s full of flavors that you’ll think you are eating a gourmet meal! Also, there is no heavy cream in there, but the sauce is very creamy and delicious.
If you have no time to cook but still want to eat a homemade food when you arrive home after a long day of work, I’ve got you covered. You won’t find any other recipe easier and quick to make than this Creamy Parmesan Shrimp Skillet. We all know that shrimp takes no time to cook and if you have all your ingredients on hand you can make this recipe in literally 7 to 10 minutes.
Also I like to serve this Creamy Parmesan Shrimp Skillet recipe with a bowl of cauliflower rice, zucchini noodles, Parmesan Lemon Asparagus Skillet, Roasted Parmesan Green Beans, sweet potato noodles or even roasted vegetables. All fresh ingredients and delicious! Of course if you are not counting calories or carbs from your diet, you can also pair this recipe with traditional pasta or rice. Either way, this recipe is a winner and you’ll love it.
What kind of coconut milk should I use to make this Creamy Parmesan Shrimp Skillet?
To make this recipe you should use canned coconut milk because it’s creamer than the boxed coconut milk. Also, pay attention about the quality of the coconut milk. Some brands contain only coconut and water, which is the ideal, but many others include preservatives. I like to use this Thai Kitchen Organic Coconut Milk because…
- It’s delicious
- It’s non-GMO certified.
- And it has no preservatives.
Do I need to use Parmesan cheese to make this Creamy Parmesan Shrimp Skillet?
No, you don’t need to, but I think you should because Parmesan cheese adds lots of flavour. It will elevate this Creamy Parmesan Shrimp Skillet dish for sure. I like to use fresh Parmesan cheese and I grated my own with a box grater because I believe the Parmesan out of a container tastes completely different from the fresh ones.
Reasons why you should use grass-fed butter to make this Creamy Parmesan Shrimp Skillet:
Few months ago I watched a video from a Doctor talking about all the grass-fed butter (ghee) benefits. I learned that grass-fed butter is rich in vitamin A and it is significantly richer in fatty acids and fat-soluble vitamins. So, I decided to give it a try. Now I’ve been using it a lot in my cooking and I love the flavour. Of course you can make this recipe with traditional butter, but I highly recommended you try Ghee. Here is one of the brands that I love and you can buy it on Amazon Prime easily and have it on you step door the next day. You can also now find ghee in natural supermarket.
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Want other gluten-free/low-carb shrimp skillet recipes? Try these favorites:
- Shrimp, Bell Pepper and Onions Skillet
- Sweet Potato, Kale and Shrimp Skillet
- Garlic Shrimp Asparagus Skillet
- Sun-dried Tomato Pesto Shrimp Asparagus Skillet
- One-Sheet Pan Shrimp with Cherry Tomatoes and Asparagus (Meal-Prep)
- Shrimp Avocado Tomato Salad
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- 1 lb (454g) uncooked extra-large shrimp,
- 2 tbsp. extra-virgin olive oil
- kosher salt and freshly ground black pepper to taste
- 2 tablespoons grass-fed butter
- 2 cloves garlic minced
- 1 1/2 c. halved cherry tomatoes
- 2 cups baby spinach
- 1/2 cup canned coconut milk or heavy cream if you don't like the taste of coconut milk.
- 1/4 cup Parmesan plus more for garnish
- 1 tablespoon fresh parsley chopped
- In a large skillet over medium-high heat, add and heat olive oil.
- Season shrimp with salt and pepper, place into the pan and cook until pink, about 3-5 minutes. Set aside.
- Reduce heat to medium and add grass-fed butter. When it has melted, add garlic and cook until fragrant for about 30 seconds. Add cherry tomatoes and season with salt and pepper. Stir constantly. Cook until tomatoes are starting to burst.
- Add spinach and cook until spinach is beginning to wilt.
- Stir in canned coconut milk, Parmesan and bring mixture to a simmer. Reduce heat to low and cook until sauce is slightly reduced. It will take about 2-3 minutes.
- Return shrimp back to skillet and stir well to combine.
- Remove from the heat and garnish with parsley and more Parmesan before serving.
- Love shrimp recipes? I have a list of delicious, easy and healthy shrimp recipes here.
- Try to use the largest skillet you have, as it’ll help prevent the ingredients from overcrowding.
- Do not swap for carton coconut milk as it is not as thick as canned coconut milk.
- I prefer baby spinach, but you can use regular spinach as well.
- To store: Leftovers can be stored in the fridge for up to 3 days.
- To reheat: You can microwave leftovers or reheat on the stovetop.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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