Healthy Tuscan Shrimp is made better for you with fewer calories, gluten free with healthy fat and protein for a delicious and balanced meal! Serve over rice or cauliflower rice. Low Calorie + Gluten Free + Paleo
This Healthy Tuscan Shrimp is perfect for a busy weeknight meal and can be serve with rice, cauliflower rice for a balanced meal!
Made with only 11 ingredients that are mostly pantry staples, this healthy shrimp skillet recipe is cooked in under 15 minutes.
Why I Love This Healthy Tuscan Shrimp:
There's a lot to love about this low calorie Tuscan shrimp recipe. Here's why it's one of my favorites!
- Easy To Make - The recipe takes 15 minutes to cook and 15 minutes to prep.
- Versatile - You can serve this dish so may ways! With rice, cauliflower rice or over pasta. There's also substitutions you can make for the recipe. See the substitutions section below for those!
- Low Calorie - This recipe is just 295 calories per serving. One serving is 1/4th of the recipe.
- Gluten Free - All the ingredients are gluten free.
- Dairy Free - All ingredients are dairy free.
- Higher Protein - Each serving is 20 grams of protein. If you need more protein, serving this with plant-based pasta is a great option to increase the protein and the fiber!
- Healthy Fat - Many of my clients (women over 35) are eating very low fat which is impacting their hormone health and ability to lose weight. This recipe has a moderate amount of healthy fat the majority of which comes from the coconut cream.
Ingredients For Healthy Tuscan Shrimp
Here's what you need to make this gluten free version of Tuscan Shrimp! You will also need a large skillet like this one for the recipe.
- Extra Virgin Olive Oil
- White Onion
- Tapioca Flour or Cornstarch
- Chicken Bone Broth
- Coconut Milk, canned
- Dijon Mustard
- Italian Seasoning
- Sun Dried Tomatoes
- Salt and Pepper
- Parsley for garnish
How To Cook Healthy Tuscan Shrimp in a Skillet
Making homemade Tuscan shrimp is actually very simple. The recipe cooks in less than 15 minutes! Most of the time spent making this recipe is prepping the shrimp, which if you don't like doing that you can buy pre-cooked shrimp to cut back on the amount of prep time.
First step is to add your shrimp and olive oil to a large skillet and spread into a single layer over medium heat. Make sure you clean, devein and remove the tail before starting. Cook the shrimp about 2 minutes on each side until opaque then remove from the skillet and set aside on a plate.
Step two add the onion and a splash of bone broth to the pan and cook for two minutes. Next add the garlic and cook another minute.
Step three add the remaining broth and coconut milk to the pan with the onion and garlic then whisk in the tapioca flour until combined. It should not be clumpy. Then whisk in the Dijon mustard, Italian seasoning, salt and pepper. The sauce should be thick.
Step four add the sun dried tomatoes and spinach. Cook until the spinach wilts.
Step five add the shrimp back to the pan and stir the ingredients together to combine. Garnish with chopped freshly parsley!
What To Serve with Gluten Free Tuscan Shrimp
You may be wondering what to serve with Tuscan shrimp. This dish is best served with a grain like white rice, brown rice, pasta or quinoa. You can also serve it with sautéed cauliflower rice for a Paleo or Whole30 option. I do recommend when storing leftovers storing the grains or pasta separate from the Tuscan shrimp. The grains in particular will soak up the sauce.
Recipe Substitutions For Tuscan Shrimp
Here are the recipe substitutions for Tuscan shrimp I recommend. Remember when you change or substitute a recipe, the nutritional values will change from what you see below in the recipe card.
- Shrimp - Tofu, chicken, steak, salmon may be substituted in place of the shrimp.
- Tapioca Flour - Arrowroot powder can be used interchangeably with tapioca flour. Alternatively, you can use cornstarch. Note cornstarch is not Paleo.
- Coconut Milk - I used full fat canned coconut milk for this recipe. The full fat version really is the BEST and gives this recipe it's incredibly cream sauce. You can substitute with the light version of canned coconut milk; however, the sauce will not be the same. Do not use coconut milk from the refrigerated section.
- Chicken Bone Broth - You can use regular chicken broth or regular bone broth if you like.
- Dijon Mustard - Regular mustard can be substituted.
Healthy Tuscan Shrimp
- 1 lb shrimp deveined with tail removed
- 1 tablespoon extra virgin olive oil
- 3/4 cup white onion diced
- 1/4 cup garlic minced
- 3 cups spinach fresh
- 1 tablespoon tapioca flour or cornstarch
- 1/2 cup chicken bone broth low sodium
- 1 cup coconut milk full fat and canned
- 1/2 tablespoon Dijon mustard
- 2 tablespoons Italian seasoning
- 1/3 cup Sun Dried Tomatoes chopped
- Salt and pepper to taste
- Fresh parsley to garnish
- Add the shrimp and olive oil to a large skillet over medium heat in a single layer. Cook about two minutes on each side until just cooked through. Set the shrimp aside on a plate.
- Add the onion to the skillet with a splash of bone broth and cook for 2 minutes. Add the minced garlic for about 1 minute.
- Add the broth and coconut milk, then whisk in the tapioca. Scrape the bottom of the skillet as you whisk. Stir to combine, then whisk in the mustard, Italian seasoning, salt and pepper. Cook and stir until the sauce begins to thicken about 5 minutes. The sauce should be thick.
- Add the sun-dried tomatoes and the spinach and cook until it wilts.
- Place the shrimp back in the skillet and stir, then sprinkle all over with parsley.
- Serve over sautéed cauliflower rice or with regular rice.