Low-Carb Creamy Coconut Shrimp
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Ingredients20 m servings 315
Original recipe yields 6 servings
- 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.
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- Cook's Note:
- You can use half-and-half instead of heavy cream.
Per Serving: 315 calories; 25.9 5.7 16.6 169 176 Full nutrition