Nutrition balance score
Unbalanced
Glycemic Index
55
Low
Glycemic Load
48
High
Nutrition per serving
Calories669.4 kcal (33%)
Total Fat22.8 g (33%)
Carbs86.6 g (33%)
Sugars34 g (38%)
Protein31.6 g (63%)
Sodium418.9 mg (21%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonsghee
or Irish butter
4cloves garlic
minced
1 poundshrimp
peeled and deveined
1 ½ tablespoonsavocado oil
coconut or olive
1onion
small, diced
½ cupsun dried tomatoes
julienned or cherry tomatoes, sliced in half
1 cancoconut cream
refrigerated or canned
1 tablespoonarrowroot powder
optional
½ cupwater
5 ouncesbaby spinach
fresh
¼ cupnutritional yeast
1 teaspoonfresh basil
1 tablespoonparsley fresh
chopped
pink himalayan salt
to taste
fresh pepper
to taste
Instructions
Step 1
Place a large skillet over medium heat. Melt ghee in a large saute pan. Add garlic and saute 1 minute.
Step 2
Add shrimp and cook for 2 minutes on each side. Move into a bowl.
Step 3
Return skillet to medium heat. Add the oil and heat until shimmering. Add onion and saute until translucent, about 5 minutes.
Step 4
Add sun dried tomatoes or cherry tomatoes, and stir for 2 minutes. Reduce heat to medium low.
Step 5
Add coconut cream. Bring to slow boil and stir occasionally. Season with salt and pepper.
Step 6
If your sauce isn't thick enough, add the arrowroot byt mixing it with some water to the mixture to thicken.
Step 7
Add spinach and yeast. Stir until spinach is wilted.
Step 8
Add shrimp, basil, oregano, and parsley. Stir well. Serve over cauliflower rice.
Step 9
Makes 4 servings
Notes
7 liked
1 disliked
Delicious
Easy
Fresh
Go-to
Moist
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