Shrimp Shack Express

Tuscan garlic shrimp Ingredients: 3 tbsp avocado oil, divided 1 lb frozen or fresh shrimp, thawed, de-veined 1 tbsp + 2 tsp (25g) minced garlic 1/2 small-medium white onion (~75g), finely chopped 1 1/4 tsp smoked paprika 1 tsp Italian seasoning 1/2 tsp black pepper 1/2 tsp salt 1/8 tsp red pepper flakes 1 1/2 cups (~200g) grape tomatoes, halved 5 1/2 cups (~156g) fresh spinach 1/4 cup (~5g) roughly chopped fresh basil leaves 1/4 cup (60mL) full-fat canned coconut milk 1/4 cup (60mL) unsalted chicken stock Optional Garnishes: 1/8 tsp Italian seasoning Chopped fresh basil or parsley Instructions: 1.) In a large pan over medium-high heat, heat 2 tbsp oil. Wait for oil to be hot and glistening. Add shrimp and cook until cooked through, flipping once, about 1 minute on each side. Using tongs, transfer cooked shrimp to a plate and set aside. 2.) Reduce stovetop heat to medium. In pan, heat remaining 1 tbsp oil before adding and cooking chopped onion until softened, about 1 minute, stirring constantly. Add minced garlic and cook until fragrant, about 30 seconds, stirring constantly and being careful to watch it closely to avoid burning. 3.) Using a wooden spoon, scrape up any browned bits from the pan. Then, add smoked paprika, Italian seasoning, pepper, salt, and red pepper flakes. Stir tomatoes into spices. Add spinach and chopped basil, then pour in coconut milk and chicken stock. Cook until spinach has fully wilted, about 3-4 minutes, gently stirring occasionally. 4.) Add cooked shrimp back to the pan to reheat, sprinkle with Italian seasoning and fresh basil or parsley, and serve. Nutrition Facts: Serves 4 Calories Per Serving: 237 Total Fat 14.8g|Total Carbohydrate 8.8g|Dietary Fiber 2.4g Protein 17.9g

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