The easy weeknight shrimp dish you’ve been looking for, with a dairy-free cream sauce.
Shrimp, Spinach and Tomatoes in Garlicky Lemon Cream Sauce with Couscous
If you’re ever been worried you’ll overcook shrimp, you’re going to love this recipe. Anything in a cream sauce has enough moisture to canvas any overcooking!
This shrimp dish is a 30 minute weeknight wonder kind of meal, made with a coconut milk and vegetable broth-based cream sauce, so it’s dairy-free and light on the stomach (no discomfort from heavy cream!) The garlic, oregano, and lemon are all you need to create a sumptuous, delectable sauce.
Arrowroot is a thickening agent, but if you can’t access it, you can replace with cornstarch! But do yourself a favor and purchase arrowroot – it’s a less processed version of cornstarch, and gluten-free, so even less likely to cause blood sugar spikes.
Regardless, you’ve got tomatoes, spinach, and onions with this quickly simmered shrimp, all served over pillowy couscous. I’m having a moment with pearl couscous – it’s just too good!
Build this into your weeknight rotation – and frankly, you can make this with a flaky cod as well (you’ll need to cook cod a bit longer.)
Shrimp, Spinach and Tomatoes in Garlicky Lemon Cream Sauce with Couscous
Ingredients
- 1 cup dry pearl couscous
- 1 tablespoon extra virgin olive oil
- 1/2 onion, diced
- 2 garlic cloves, minced
- 1 cup vegetable broth
- 1/2 (15oz) can lite coconut milk
- 1 pinch dried oregano (about 1/4 teaspoon)
- salt and pepper
- 1 teaspoon arrowroot powder
- 1/2 pint cherry tomatoes, halved
- 1.5 - 2 pounds deveined, cleaned shrimp (tails on or off)
- 2 handfuls baby spinach
- 1 lemon
- red pepper flakes to garnish
Instructions
- Cook the couscous according to package directions. Cover to keep warm.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the onions and garlic and cook until onions soften, about 2 minutes. Add the broth and coconut milk, oregano, and stir. Season with salt and pepper. Let cook for 2 minutes for flavors to develop and add in the arrowroot powder, whisking until sauce is slightly thickened. Add the tomatoes stir, and let cook for 5 minutes or until tomatoes are just about fork tender. Meanwhile, season the shrimp with salt and pepper. Once tomatoes are just about fork tender, add the spinach, stir well, and then add in the shrimp, nestling into the sauce. Cook for 2 minutes, flip, and cook another 2 to 3 minutes or until shrimp are opaque. Squeeze over the lemon and give a big stir. Garnish with red pepper flakes.
- Divide the cooked couscous into two bowls and top evenly with shrimp mixture.
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