Is creamy garlic shrimp Whole30 compliant?

Yes — as long as you use compliant ingredients. Make sure your coconut milk has no added sugar or carrageenan (Thai Kitchen and Native Forest are good options), use ghee or avocado oil, and ensure your chicken broth is compliant (no sugar or non-compliant additives). Everything else in this recipe is naturally Whole30 friendly.

Can I use frozen shrimp?

Absolutely. Just make sure to thaw them fully in the fridge overnight or under cold running water before cooking. Pat them very dry before they go into the hot pan to avoid steaming them.

What do I serve with creamy garlic shrimp?

For Whole30 and paleo, cauliflower rice or broccoli rice are the most popular choices and soak up the sauce incredibly well. You can also serve it alongside roasted asparagus, zucchini noodles, or our Zucchini and Sweet Potato Fritters. If you're not on a round, white rice or gluten-free pasta are both excellent here.

Can I make this ahead of time?

The best test is a simple fork or skewer test — it should slide through the thickest part of the potato with zero resistance, like butter. The skin should feel crispy and slightly wrinkled. If you have a thermometer, the interior should read around 210°F.

Can I prepare this recipe ahead of time?

You can make the sauce ahead and store it in the fridge for up to 3 days. When ready to serve, reheat the sauce gently and cook fresh shrimp right before eating — this gives you the best texture. Shrimp that's been fully cooked and then reheated loses some of its tenderness.

Why does my coconut milk sauce taste like coconut?

Usually this comes down to the brand. Some coconut milks have a much more pronounced coconut flavor than others. The garlic, Italian seasoning, lemon, and broth all help balance it out, but if you're sensitive to coconut flavor, try using unsweetened cashew milk instead — it's mild, creamy, and works really well in savory sauces like this one.

Can I add pasta to this recipe?

Yes! If you're not following Whole30 or paleo, this sauce is wonderful tossed with cooked gluten-free pasta. Just cook your pasta separately, add it directly to the pan with the finished shrimp and sauce, and toss to coat. Add a splash of pasta water if the sauce gets too thick.

One Pan Creamy Garlic Shrimp (Whole30 & Paleo)

Name: One Pan Creamy Garlic Shrimp (Whole30 & Paleo)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 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

Description

This one pan creamy garlic shrimp is ready in 20 minutes, dairy-free, and made with coconut milk. A Whole30 and Paleo weeknight dinner the whole family will love!

Ingredients

Units Scale

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

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Instructions

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.
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.
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.
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.
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.
Garnish with fresh parsley and serve immediately with lemon wedges on the side.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Dinner
Cuisine: American

Nutrition

Calories: 295
Fat: 17 g
Carbohydrates: 7 g
Fiber: 0.5 g
Protein: 26 g