Shrimp, Spinach and Tomatoes in Lemon Garlic Cream Sauce with Couscous

Shrimp, Spinach and Tomatoes in Garlicky Lemon Cream Sauce with Couscous

The easy weeknight shrimp dish you’ve been looking for, with a dairy-free cream sauce. Shrimp,...

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.

Shrimp, Spinach and Tomatoes in Lemon Garlic Cream Sauce with Couscous

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!

Shrimp, Spinach and Tomatoes in Lemon Garlic Cream Sauce with Couscous

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

5 from 3 votes
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2 people

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. 

with love, Ali

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  • I made this tonight for me and my husband and it was so, so delicious! I subbed in canned tomatoes for the fresh ones but other than that followed the recipe to a T, and it was a hit and a super easy weeknight dinner with ingredients that I usually keep stocked in my pantry. Will definitely be adding it to the rotation of easy weeknight meals for us!
    • Petra! That's so fantastic is hear! We're really happy you all enjoyed it so much.
  • I have been looking for the perfect shrimp pasta and I think this is it! The lemon cream sauce was absolutely delicious and paired beautifully with the shrimp!
    • We're so glad you found ours!! This is a favorite for sure.
  • very delicious! Added some zucchini for a little extra veg and served over banza pasta. So good we ate the remaining sauce with a spoon!!