One Pan Creamy Garlic Shrimp (Whole30 & Paleo)

If you’ve been searching for that one shrimp recipe you’ll keep coming back to week after week, this is it. This one pan creamy garlic shrimp is rich, satisfying, and absolutely packed with flavor — and it comes together in under 20 minutes on a single pan. Whether you’re deep in a Whole30 round or just trying to keep dinner clean and simple, this dish delivers every single time.

The magic here is in the sauce. Instead of heavy cream or butter, we use full-fat coconut milk and a splash of chicken bone broth to build a velvety, dairy-free garlic sauce that tastes indulgent without any of the ingredients that’ll throw you off track. A little arrowroot starch helps it thicken up beautifully, and a squeeze of fresh lemon juice at the end brightens the whole thing up perfectly.

Serve it over cauliflower rice for a fully Whole30 and paleo meal, or pile it onto white rice or zucchini noodles if you’re not on a round. Either way, dinner is done in 20 minutes flat — and trust me, nobody at the table is going to miss the dairy.

Why This Recipe Is So Good

There are a lot of creamy shrimp recipes out there, so what makes this one worth bookmarking? A few things:

• It’s genuinely one pan. You cook the shrimp first, set them aside, make the sauce in the same pan, then finish everything together. Minimal cleanup, maximum flavor.
• The coconut milk sauce doesn’t taste like coconut. This trips people up every time. With the garlic, lemon, paprika, and Italian seasoning all working together, you just taste a rich, savory, creamy sauce.
• It’s ready in 20 minutes. That’s faster than most takeout and infinitely more satisfying.
• It’s crowd-pleasing. Picky eaters, Whole30 people, and people who’ve never even heard of Whole30 all love this dish. That is a rare and beautiful thing.
• You can serve it at least four different ways — over cauliflower rice, zucchini noodles, white rice, or with roasted veggies — which makes it incredibly versatile for different dietary needs at the same table.

If you’ve made our Creamy Garlic Chicken Skillet (another reader favorite!), this shrimp version comes together even faster since shrimp only need a couple of minutes per side.

Ingredients

Here’s everything you’ll need. For the best results, use the freshest shrimp you can find and full-fat coconut milk — it makes all the difference in the sauce.

• 1 lb large shrimp, peeled and deveined (fresh or thawed from frozen)
• 1 tbsp ghee or avocado oil (for cooking shrimp)
• 1 tbsp ghee or avocado oil (for the sauce)
• 6 cloves garlic, minced
• 1/2 small yellow onion, finely diced
• 1 cup full-fat coconut milk (canned — I like Thai Kitchen or Thrive Market)
• 1/2 cup chicken bone broth
• 1 tbsp arrowroot starch (optional, for thickening)
• 1 tbsp lemon juice (about half a lemon)
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• 1/4 tsp sea salt, plus more to taste
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional, for heat)
• 2 tbsp fresh parsley, chopped (for garnish)
• Lemon wedges, for serving

How to Make Creamy Garlic Shrimp

Step 1: Season and Dry the Shrimp

Pat your shrimp dry with paper towels — this is the most important step for getting a good sear instead of a steam. Season them with salt, pepper, and paprika on both sides.

Step 2: Cook the Shrimp

Heat 1 tablespoon of ghee in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer and cook for about 2 minutes per side until pink and just opaque. Be careful not to overcook — shrimp go from perfect to rubbery fast. Transfer to a plate and set aside.

Step 3: Build the Garlic Sauce

In the same pan, reduce heat to medium and add the remaining tablespoon of ghee. Sauté the diced onion for 2–3 minutes until softened. Add the minced garlic and cook for another 60 seconds, stirring constantly, until fragrant — you’ll smell it immediately. Pour in the bone broth and scrape up any of the browned bits from the bottom of the pan (that’s flavor!). Add the coconut milk, lemon juice, Italian seasoning, and arrowroot starch. Whisk everything together and let the sauce simmer for 2–3 minutes until it starts to thicken slightly.

Step 4: Finish and Serve

Add the cooked shrimp back into the pan and toss gently to coat everything in that beautiful sauce. Let it all cook together for just one minute so the shrimp can soak up the flavors. Taste and adjust seasoning as needed — you might want an extra pinch of salt or a little more lemon. Garnish with fresh parsley and serve immediately with lemon wedges on the side.

Tips for Success

• Don’t skip drying the shrimp. Moisture is the enemy of a good sear. Pat them completely dry before they hit the pan.
• Use full-fat coconut milk. Low-fat or lite coconut milk won’t give you the creamy, rich sauce you’re going for. It’ll be watery and thin. Stick with full-fat — preferably a brand without gums or additives like Thai Kitchen or Native Forest.
• Don’t overcook the shrimp. Shrimp cook fast — about 2 minutes per side for large shrimp. They’re done when they’ve turned pink and curled into a loose ‘C’ shape. A tight ‘O’ shape means overcooked.
• Mince your garlic fresh. Pre-minced garlic from a jar just doesn’t hit the same here. Fresh garlic makes the sauce noticeably more flavorful.
• Taste and adjust before serving. Every coconut milk brand is slightly different. Give the sauce a taste before plating and add more lemon, salt, or red pepper flakes to make it exactly how you like it.
• Add the arrowroot slowly. Whisk it into a tablespoon of cool water first (making a slurry) and add it gradually so the sauce doesn’t get gummy.

Storage Instructions

Refrigerator: Store leftovers in an airtight container for up to 3 days. The sauce may thicken as it sits — just add a splash of broth when reheating to loosen it back up.

Reheating: Gently reheat in a skillet over medium-low heat, stirring frequently. Avoid high heat, which can make the shrimp rubbery.

Freezer: Not recommended. Coconut milk-based sauces tend to separate when frozen and thawed, and shrimp texture suffers in the freezer as well. This one is best made fresh.

Variations

• Add sun-dried tomatoes and spinach: Turn this into a Tuscan-style version by stirring in a handful of baby spinach and some chopped sun-dried tomatoes when you build the sauce. It adds a little sweetness and a beautiful pop of color.
• Add mushrooms: Slice up some cremini mushrooms and sauté them with the onion in step 3. They absorb the garlic sauce beautifully.
• Make it spicy: Double the red pepper flakes or add a pinch of cayenne for a version with real kick.
• Swap the protein: The sauce works just as well with chicken thighs, salmon, or scallops. Just adjust the cook time accordingly.
• Make it keto: This recipe is already very low carb. For strict keto, swap the arrowroot starch for xanthan gum (use just 1/8 tsp) and serve over cauliflower rice or steamed broccoli.
• Add some green: Stir in a big handful of baby spinach or arugula right at the end of cooking. The heat will wilt it perfectly right into the sauce.

FAQ

Final Thoughts

This creamy garlic shrimp has become one of those recipes I reach for when I want something that feels a little special but doesn’t require much effort at all. It’s the kind of meal that makes eating clean feel completely effortless — and honestly, a little indulgent in the best way. Whether you’re on a Whole30 round, eating paleo, or just trying to get a delicious dinner on the table in under 20 minutes, I hope this becomes a regular at your table.

If you make it, leave a comment below and let me know how it went! And if you have any tweaks or variations you love, I’d love to hear them.

More Recipes You’ll Love:

• Creamy Garlic Chicken Skillet (Paleo, Whole30, Keto)
• Spinach Artichoke Chicken Skillet (Paleo, Whole30, & Keto)
• Zucchini and Sweet Potato Fritters (Paleo, Whole30)

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