Perfect for a summer’s night, a winter’s night or any time in between, this meal is what I consider to be healthy and hearty comfort food.
Paired with some whole wheat pasta, it’s comfort food heaven. Or, for a completely gluten free meal, you can pair it with some shirataki or brown rice noodles or fried potato slices.
💕 Here’s why you’re going to love this recipe:
- It uses clean eating ingredients that are fresh and wholesome
- It is gluten-free and keto friendly
- It takes under 30-minutes to make
- It is easy to make and uses only one pot
- It can be enjoyed by itself or paired with any starch or carb of your choice.
But enough prefacing, let me show you how easy it is to make this recipe.
To start, you’ll need to gather the following ingredients:
- Fresh spinach: I’m using a baby spinach since it cooks faster and is usually more tender but you can use any spinach of your choosing.
- Cherry tomatoes: Grape or cherry tomatoes, the choice is yours.
- Parmesan cheese: I’m using a shaved Parmesan but you can use any hard, salty cheese of your choice such as a pecorino or even Asiago.
- Garlic: Use whole fresh cloves that have been either sliced or finely grated.
- Whole shrimp: I like using large or extra large shrimp, whatever size you opt to use, we’ll need them to be cleaned, deveined, shelled and with the tails removed.
- Tomato sauce: Use a plain tomato sauce that contains only one to two ingredients in it: tomatoes and salt.
- Coconut milk: Use a full fat coconut milk.
- Extra light olive oil: or any neutral clean label oil of your choice
- Butter: You can use salted or unsalted, the choice is yours.
- Dried oregano: You can also use fresh if you prefer.
- Salt: I am using a Pink Himalayan salt but you can use a sea salt if you prefer. Be sure to season your dish to suit your personal taste.
- Pepper: Pre-ground or freshly ground black pepper is ideal.
Optional additions can include honey to help cut the acidity of the tomato sauce and add a little touch of sweetness, and chicken broth – either a stock or bone broth is a great liquid to infuse both flavor and to help create your sauce if it is too thick.
Here’s how incredibly easy it is to make this comforting one-pot dish:
The first step is going to be blistering our tomatoes along with one clove of garlic and setting it aside. This might seem like an unnecessary step but the resulting flavor it adds to the dish is phenomenal. Once the garlic is browned and the tomatoes are blistered we’ll remove them from the skillet and set them aside for the moment.
Next, we’re going to pan fry the shrimps that have been pre-seasoned with salt and pepper. To our skillet we’ll add some oil, butter and garlic along with the seasoned shrimps and we’ll cook them until they’re opaque and one side starts to brown. Once that happens we’ll remove our shrimp from the pan and set them aside with our blistered tomatoes.
Into the same skillet that we just cooked our shrimps in we’ll add our fresh spinach.
Once our spinach is partially wilted, we’ll add back in our blistered tomatoes and cook it down until the spinach fully wilts.
Once our spinach is fully wilted, we’re going to add in the tomato sauce, coconut milk, and finally the Parmesan cheese.
The magic is going to happen here and it’s going to happen quickly once your cheese starts to melt. After mixing it all together, we’ll add the oregano and let it simmer for a few minutes on low heat before tasting and adjusting the salt and pepper levels. If it’s too acidic you can add in a touch of honey. If your sauce is too thick, you can add in a splash of chicken broth.
A quick simmer to meld all the flavors together and a garnish of fresh parsley or cilantro to top it off and our dish is complete! Just look how amazing that looks. Does it make you as hungry as it makes me?? 🤤
I really can’t stress how good and simple this meal is. The blistered tomatoes lend a great bite of sweet umami flavor and the creamy, cheesy sauce pairs perfectly with the tender shrimp (and pasta!) It honestly is a throw together meal that is sure to satisfy at any day of the week or time of the year!
Creamy Shrimp and Spinach with Blistered Tomatoes
- 2 tbsp extra light olive oil
- 8-10 oz tomatoes cherry or grape
- 1 lb Shrimp large or extra large (peeled, deveined, and tails removed)
- 1 tsp Himalayan salt (to taste)
- 1 tsp ground black pepper (to taste)
- 2 large cloves garlic (sliced thinly)
- 2 cups fresh baby spinach leaves
- 1 tsp Dried Oregano
- 1/2 cup tomato sauce
- 1/2 cup coconut milk
- 2 tbsp salted butter
- 1/4 cup Parmesan cheese freshly grated (plus more to serve)
- 2 tbsp parsley for garnishing (optional)
- Season the shrimps that have been peeled, deveined and have had their tails removed, with salt and pepper and set aside.
- In a medium-sized skillet, heat 1 tbsp of oil on med-high heat. When the oil is hot but not smoking, add one clove of sliced garlic along with the whole cherry tomatoes and allow to sit for 2 minutes untouched.
- Lower the heat and turn the tomatoes around. Allow them to cook for an extra minute on the other side. Remove and set aside in a bowl.
- To the same skillet, add the remaining tbsp of oil along with the butter on medium-high heat. When the butter has melted and begins to froth, add the second clove of sliced garlic along with the seasoned shrimps. Allow them to cook until the shrimp becomes opaque and starts to brown (approximately 2 minutes) before removing them from the pan and setting them aside.
- Add the spinach into the same skillet along with the blistered tomatoes.
- Once the spinach is fully wilted, add the tomato sauce, coconut milk and Parmesan cheese. Mix until the cheese is melted and incorporated and top with the dried oregano.
- Reduce the heat to low and allow the mixture to a simmer for two minutes before adding in your cooked shrimp.
- Garnish with chopped parsley or basil and serve with whole wheat pasta or with shirataki noodles or even fried potatoes (for a gluten free option). Top with more cheese if you like!
- Store any leftovers in an airtight container for up to one week in the refrigerator.
- Though the blistered tomatoes lend their natural sweetness to the dish, you can add a touch of honey to the dish to combat the acidity of the tomatoes and tomato sauce.
- If the sauce is on the thick side you can thin it out a bit with some chicken (bone) broth or even water if you don't want any extra salt added to the dish.
- Pair this with shirataki noodles for a gluten-free, guilt-free option that satisfies the pasta craving or serve it with a baked potato!