This creamy shrimp parmesan recipe is perfect for a busy weeknight. It’s a super yummy and healthy meal, ready in under 30 minutes using just one skillet for easy cleanup.
Dark green spinach and beautiful, bright red cherry tomatoes add a lot of color to this dish, making it even tastier. It’s made creamy with canned coconut milk and fresh, salty parmesan cheese adds loads of flavor.
Shrimp parmesan is so simple and easy to make, yet it feels a bit fancy which makes it a great dish for hosting guests.
Looking for elegant, low-effort meals? Be sure to check out my Dijon Mustard Salmon, Garlic Shrimp Spaghetti, Garlic Butter Baked Tilapia or Garlic Butter Baked Salmon. Seafood is generally a great option when you need a quick meal that feels special!
How To Make Creamy Shrimp Parmesan
- Shrimp — I recommend extra-large, peeled and deveined shrimp. Buy them fresh, at the meat and seafood counter, or frozen.
- Extra virgin olive oil — Avocado oil will also work fine!
- Seasonings — Salt, black pepper and paprika.
- Butter — I prefer to use unsalted, though salted will work in a pinch.
- Garlic — Whole fresh cloves taste best, but you can use a jar of minced garlic to save time, if desired.
- Cherry tomatoes — Sweet, tart and colorful! Grape tomatoes also work, but I prefer cherry as they’re a bit more flavorful.
- Spinach — Healthy, hearty greens! You can also use kale in lieu of spinach.
- Coconut milk — Canned not boxed, heavy cream also works.
- Parmesan cheese — I highly recommend grating fresh parmesan from a block! When stored properly a block of parm lasts for a LONG time in the refrigerator, which is great because you can use it to make all kinds of yummy things like this Parmesan Brussels Sprouts Salad for instance.
- Parsley — Optional garnish for extra color and flavor.
Season and sauté shrimp:
- Measure olive oil into a large skillet on the stovetop and turn heat to medium-high.
- Meanwhile, place shrimp in a small bowl and season with salt, pepper and paprika!
- Sauté shrimp for 1-2 minutes on each side, until pink and opaque in appearance. Avoid overcrowding as this can create a steaming effect, work in batches if necessary.
- Remove cooked shrimp from the skillet and set to the side.
Sauté garlic, tomatoes and greens:
- Reduce heat from medium-high to medium and add your butter to the pan. Once melted, add garlic and sauté about 30 seconds.
- Add halved cherry tomatoes to the pan and season with salt and pepper. Stir continuously and cook until the tomatoes begin to burst, then add spinach and sauté until wilted.
Add milk and cheese:
- Finally, stir in your canned coconut milk and grated parmesan cheese. Bring the mixture to a simmer, then reduce heat to low and allow it to reduce for 2-3 minutes.
- Stir cooked shrimp back into the skillet! Mix until all pieces are coated with sauce.
- Remove pan from the heat and add some chopped parsley. Extra parmesan is also a GREAT and super tasty garnish.
- Serve and enjoy!
- I highly recommend buying shrimp that have already been peeled and deveined. This will save you a lot of time in the kitchen because you won’t have to shell them by hand.
- If you buy frozen shrimp, you’ll need to thaw before cooking. You can leave them in the refrigerator overnight, or simply empty shrimp into a colander and run under cool water for a minute or two.
- Don’t overcrowd shrimp when sautéing as this can create a steaming effect. Use an extra-large skillet or cook in batches, if necessary.
- Overcooked shrimp can turn out pretty tough and chewy. They cook really fast! 1-2 minutes per side should be sufficient. And remember, they’ll go back into the hot mixture at the end, too.
- Don’t substitute boxed coconut milk for canned, it’s far less rich and creamy.
- Canned coconut milk often separates as it sits on the shelf. The fats rise to the top of the can while the liquids sink to the bottom. I often scoop everything into a small bowl and microwave briefly to recombine fats and liquids!
- I prefer using baby spinach in this recipe, but regular will also work. You can also substitute kale.
- Make it spicy: Add some Cajun seasoning or cayenne pepper to your shrimp for a kick.
- Try alternate seasonings: feel free to utilize some of the other seasonings in your cabinet like garlic powder, onion powder, dried oregano, rosemary or Italian seasonings.
- Want it extra creamy? Use heavy cream instead of coconut milk. You can also opt to use mostly coconut milk, then add a drizzle of heavy cream in addition.
- Use another protein: Sub diced chicken or cubed steak for shrimp.
- Cooking for a crowd? Easily double this recipe! Just be sure you use the biggest skillet you can find, and be extra careful not to crowd the pan when sautéing shrimp.
How To Store Leftovers
To Store: Allow leftovers to cool and transfer them to an airtight container. Store in the refrigerator for up to 3 days.
To Freeze: You can also store leftovers frozen in a freezer-safe container for 3-4 months.
To Reheat: Allow leftovers to thaw in the refrigerator overnight (if reheating from frozen). Heat them back up in the microwave, or in a skillet on the stovetop!
Serve Shrimp Parmesan With
This creamy shrimp parmesan goes well with a lot of different sides! Here are some ideas for your dinner table spread:
- Serve with cooked pasta or a grain like fluffy rice or quinoa. If you want a low-carb option, try some delicious cauliflower rice or zucchini noodles.
- Bread is great for soaking up extra sauce! Try some yummy, low-carb dinner rolls with butter or include a loaf of crunchy garlic bread on the side.
- Add some extra fiber with a helping of veggies. Try my parmesan lemon asparagus, roasted parmesan green beans, roasted root veggies, air fryer brussels sprouts or cauliflower bites.
- You can’t go wrong with a simple arugula salad or spinach fruit salad.
- I also love this recipe with mashed potatoes or mashed cauliflower. They’re a great way to use up any leftover parmesan sauce.
Recommended Tools For This Recipe
Skillet. I prefer cast iron!
Small Bowl. For seasoning shrimp.
Small, Sharp Knife. For halving tomatoes.
Frequently Asked Questions
You can use fresh or frozen shrimp. I like using extra-large or jumbo, but small or medium shrimp will work in a pinch. I would probably avoid using teeny tiny salad shrimp, however. Consider buying peeled and deveined shrimp with tails removed to save yourself time!
You can either leave it in the refrigerator overnight or run cool water over the shrimp until they’re thawed.
Yes! Some shrimp parmesan recipes are not gluten free, but this one is. If you need a tasty gluten-free recipe, this one is a great option.
- 1 lb. (or 454g.) raw extra-large shrimp peeled and deveined
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon paprika
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons grass-fed butter
- 2 cloves garlic minced
- 1 & ½ cups halved cherry tomatoes
- 2 cups baby spinach
- ½ cup canned coconut milk or heavy cream
- ¼ cup grated parmesan cheese plus more for garnish
- 1 tablespoon fresh parsley chopped
- In a large skillet, over medium-high heat, add olive oil.
- Season shrimp with salt, black pepper and paprika. Place into the pan and cook 1-2 minutes per side, until pink and opaque. 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 wilted.
- Stir in canned coconut milk and parmesan cheese. Bring mixture to a simmer. Reduce heat to low and cook until sauce is slightly reduced. It will take about 2-3 minutes.
- Return cooked shrimp back to the 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.
- Buy peeled and deveined shrimp to avoid shelling by hand.
- If you buy frozen shrimp, thaw before cooking. Leave in the refrigerator overnight, or simply run under cool water.
- Don’t overcrowd shrimp when sautéing. Use a large skillet and cook in batches, if necessary.
- Overcooked shrimp can turn out tough. Only sauté 1-2 minutes per side, until pink.
- Use canned coconut milk, not boxed. It’s much creamier!
- Canned coconut milk often separates as it sits on the shelf. Microwave briefly to recombine fats and liquids.
- I prefer using baby spinach in this recipe, but regular is fine. You can also sub kale.
- To store: Leftovers can be stored in the fridge for up to 3 days.
- To freeze: store frozen for 3-4 months!
- 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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