Go Back
+ servings
Overhead view of a white pan with creamy parmesan shrimp with greens and tomatoes.

Creamy Parmesan Shrimp Skillet

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.
Course Main Course
Cuisine American
Keyword dinner, gluten-free, low-carb, one-pan, seafood
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 308kcal


  • 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.


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