Creamy Mushroom & Spinach Shrimp Skillet

Creamy Mushroom & Spinach Shrimp Skillet cover

From the Cook

1/2

Creamy Mushroom & Spinach Shrimp Skillet

Pesto & Potatoes Verified

Pestoandpotatoes.com

Ingredients

Warning0 allergens identified

Creamy Mushroom & Spinach Shrimp Skillet

1 lb shrimppeeled and deveined

1 yellow oniondiced

8 cloves garlicminced

2 cups mushroomssliced

½ cup sundried tomatoesrough chopped

4 cups baby spinach

1 can coconut cream

1 lemon

2 tablespoons ghee

2 tablespoons olive oil

2 tablespoons fresh basilcut into ribbons

pinch red pepper flakes

Salt and pepper

Heat 2 tablespoons ghee over medium-high heat in a large skillet. Place shrimp in a single layer into the skillet and cook for about 2 minutes. Flip and cook for 2 minutes, or until shrimp is just cooked through. Remove from pan and set aside on a plate.

Reduce heat to medium and add 2 tablespoons olive oil to the skillet. Once heated, add in diced onion, stirring to coat. Cook for about 5 minutes, until onion is translucent.

Add in minced garlic and a pinch of red pepper flakes. Cook for 1 minute before adding in sundried tomatoes and sliced mushrooms.

Return heat to medium-high and cook until mushrooms start to get crispy on the edges. Add coconut cream to the pan. (Note: If you don’t have coconut cream, you can skim off the thicker, cream from a can of coconut milk.)

Season with salt and pepper and stir to combine. Cook for about 3 minutes, until sauce begins to thicken. Reduce heat back to medium. Add spinach to the pan. Stir and cook until spinach is just wilted.

Return shrimp to the pan, stirring to combine and reheat the shrimp. Zest about 1 tablespoon lemon zest into the skillet and squeeze in the juice of half a lemon. Stir in fresh basil (you can also substitute 1 teaspoon dried basil). Taste, adjust seasoning, as desired.

Serve.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Dry Your Shrimp Properly 🦐
Pat shrimp completely dry with paper towels before cooking to ensure a golden sear and prevent them from steaming in their own moisture, which compromises texture.
Brown Mushrooms First for Depth 🍄
Sauté mushrooms separately over medium-high heat until golden before adding other vegetables to develop rich umami flavors and prevent them from releasing excess moisture.
Don't Overcrowd the Skillet 👨‍🍳
Cook shrimp in a single layer in batches if necessary—overcrowding drops the pan temperature and prevents proper searing, resulting in rubbery, undercooked shrimp.
Temper Coconut Cream with Heat Gradually 🥥
Add coconut cream slowly to the hot skillet while whisking constantly to prevent curdling and ensure a silky, emulsified sauce that won't separate.
Layer Your Basil for Maximum Flavor 🌿
Reserve half your fresh basil to stir in at the end after cooking—this preserves its bright, aromatic qualities that prolonged heat would otherwise destroy.