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Low-Carb Creamy Coconut Shrimp

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"Quick low-carb dish with shrimp and cream sauce. Serve with alfalfa sprouts."
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20 m servings 315
Original recipe yields 6 servings


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  1. Heat coconut oil in a cast iron skillet over medium to medium-high heat. Stir in shrimp, heavy cream, spinach, flour, garlic powder, and salt. Bring to a boil and cook until shrimp changes color to pink, about 3 minutes. Turn off heat and add pine nuts.


  • Cook's Note:
  • You can use half-and-half instead of heavy cream.

Nutrition Facts

Per Serving: 315 calories; 25.9 5.7 16.6 169 176 Full nutrition

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