Creamy Garlicky Shrimp Picatta
Serves 410 mins prep15 mins cook
This creamy, dairy-free, one-pan shrimp and spinach picatta is a light yet hearty dish that is perfect served over pasta or rice. The fresh flavors of garlic, lemon, and coconut milk create an awesome sauce that's great with bread too.
0 servings
What you need
Instructions
1: Heat 1.5 teaspoons olive oil and 1.5 teaspoons ghee (or coconut oil) over medium-high heat, then add 5 cloves minced garlic. Cook for about 45 seconds until fragrant. 2: Add 1 pound of peeled and thawed shrimp (seasoned with salt and pepper). Cook for about 2 minutes, then remove and set in a bowl. 3: Add 1.5 cups light canned coconut milk and 1/2 cup broth or white wine, 2 tablespoons lemon juice, 1 tablespoon capers, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon pepper. Bring to a boil. 4: Add 1.5 teaspoons arrowroot or tapioca starch mixed with 1 tablespoon water. 5: Add the shrimp back plus 3/4 cup chopped frozen spinach. Cook for another 4-5 minutes. 6: Lastly, fold in 2 tablespoons chopped parsley.View original recipe