Ingredients

The following ingredients have 4 Servings
  • 1 cup coconut milk
  • 1 tsp arrowroot starch
  • Juice of half a lemon
  • 1 tbsp nutritional yeast
  • 3 tbsp olive oil, divided
  • 1 lb shrimp, peeled and deveined
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 3 cloves garlic, minced
  • 2 cups spinach
  • 1/4 cup sundried tomatoes (omit for AIP, see notes)
  • 1 tbsp parsley, chopped
  • 1 tbsp basil, chopped
  • 2 zucchinis, spiralized

Instruction

  • Combine the coconut milk, arrowroot starch, lemon juice, and nutritional yeast and whisk well. Set aside.
  • Using a large skillet, heat the 2 tbsp of oil over medium-low heat. Add the shrimp and season. Cook for about 2 minutes on each side or until the shrimp are pink and cooked through. Set aside.
  • Add the garlic to the pan and cook for 2-3 minutes or until fragrant. Add the spinach and stir to allow to wilt.
  • Pour in the coconut milk mixture and bring to a low simmer, allowing the sauce to thicken.
  • Add the shrimp back to the skillet along with the sundried tomato. Stir to coat the shrimp. Top the skillet with fresh parsley, basil and remove from the heat.
  • Add the zucchini to a bowl and lightly salt. Allow to sit for 2-3 minutes before patting down with a paper towel.
  • Heat 1 tbsp of oil on low heat in a pan and cook the zucchini noodles until lightly soft.
  • Divide the zucchini noodles between 3-4 serving plates. Spoon the Tuscan shrimp and sauce over the zucchini noodles and serve.