Spicy tomato-coconut shrimp with spinach

Paleo, Gluten Free, Dairy Free, Soy Free, Low Calorie

2 Servings, 500 Calories/Serving

20 – 30 Minutes

A handful of garlic and a generous pinch of (optional) red pepper flakes deliver serious flavor to this simple dish. Chef Justine adds a bit of sweet coconut milk to cut the spice and up the comfort food factor, and stirs in spinach at the end for a boost of iron-rich flavor.


  • 1 yellow onion
  • Peeled fresh garlic
  • 10 ounces wild Gulf shrimp
  • ½ teaspoon red pepper flakes (optional)
  • Fresh flat-leaf parsley
  • Fresh basil
  • 1 lemon
  • 1¼ cups diced tomatoes
  • ½ cup coconut milk
  • ¼ pound baby spinach



Prep the onion, garlic, and shrimp

  • Peel and coarsely chop the onion.
  • Finely chop enough garlic to measure 2 teaspoons.
  • Rinse the shrimp and pat dry with a paper towel. Season the shrimp with salt, pepper, and as much red pepper flakes as you like.


Cook the shrimp

In a large pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the shrimp and cook, stirring once, until opaque and cooked through, 1 to 2 minutes per side. Transfer to a plate. Do not wipe out the pan.


Cook the onion and garlic

In the same pan used to cook the shrimp, over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onion and garlic, season with salt, and cook, stirring occasionally, until translucent and starting to caramelize, 4 to 5 minutes.
While the onion cooks, prepare the herbs and lemon.


Prep the herbs and lemon

  • Strip the parsley and basil leaves from the stems; coarsely chop the leaves.
  • Zest half the lemon. Cut the lemon into wedges.


Finish the sauce

Add ¼ cup white wine or water to the pan with the onion and bring to a boil, then reduce to a simmer. Stir in the tomatoes and coconut milk and cook over medium-high heat until the liquid has thickened slightly, 2 to 3 minutes.
Return the shrimp to the pan and stir in the spinach. Cook until the spinach is wilted and the shrimp is warmed through, 1 to 2 minutes. Remove from the heat and stir in the parsley, basil, and lemon zest. Season to taste with salt and pepper.
Return the shrimp to the pan with the spinach and cook until the spinach is wilted and the shrimp is warmed through.



Transfer the shrimp to individual bowls or plates. Garnish with the lemon wedges and serve.

Nutrition per serving: Calories: 500, Protein: 23 g, Total Fat: 34 g, Monounsaturated Fat: 22 g, Polyunsaturated Fat: 3 g, Saturated Fat: 8 g, Cholesterol: 180 mg, Carbohydrates: 28 g, Fiber: 6 g, Added Sugar: 0 g, Sodium: 1050 mg

Contains: shellfish

Similar Recipes

Almond-crusted trout with chermoula and cucumber-olive salad
Paleo, Gluten Free, Dairy Free
Argentinian chicken with green rice and chimichurri
Paleo Friendly, Gluten Free, Dairy Free
Almond-crusted sole with broccoli and preserved lemon
Paleo, Gluten Free, Dairy Free