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Overhead view of a white pan with creamy parmesan shrimp with greens and tomatoes.
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Shrimp Parmesan Recipe

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.
Course Main Course
Cuisine American
Keyword Shrimp Parmesan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 308kcal

Ingredients

Instructions

  • 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.

Notes

  • 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

Serving: 1/4 | Calories: 308kcal | Carbohydrates: 2g | Protein: 19g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 199mg | Sodium: 238mg | Sugar: 4g