Ingredients

The following ingredients have 6 Servings
  • 1.5 lbs. jumbo shrimp, peeled and deveined
  • salt & pepper
  • 1 tablespoon avocado oil
  • 2 tablespoons unsalted butter
  • 4 garlic cloves, minced
  • 1/2 cup diced sweet onion
  • 1/3 cup dry white wine
  • 1/8 teaspoon red pepper flakes
  • 2 cups cherry tomatoes
  • 2 cups baby spinach
  • 1 cup full fat coconut milk
  • 1 tablespoon lemon juice
  • 1/4 cup fresh basil, chiffon

Instruction

  • Season shrimp with salt and pepper.
  • Heat a large skillet to medium high heat.
  • Add avocado oil to the pan and then shrimp. Saute shrimp for 2-3  minutes per side.
  • Remove from pan and set aside.
  • Then immediately add butter to the pan and let melt. Add in garlic and saute for 30 seconds, stirring the entire time.
  • Add in onions and saute until translucent, about 2 minutes.
  • Deglaze the pan with white wine, scrapping with a wooden spoon to get any brown bits from the bottom. Season with salt and 1/8 teaspoon of red pepper flakes.
  • Add in cherry tomatoes and cook for 3-4 minutes. As the cherry tomatoes start to soften, press down on them with a spoon to make them burst.
  • Next add in spinach and saute until wilted down, about 2 minutes.
  • Pour in the coconut milk. Stir and simmer for 3-4 minutes.
  • Then add lemon juice and fresh basil. Stir to combine.
  • Place the shrimp back in the pan and serve!