This 30-minute Keto Tuscan Garlic Shrimp recipe features perfectly-cooked shrimp packed with flavor in a dairy-free garlic sauce. Paired with fresh grape tomatoes and spinach for a beautiful pop of color, with only 6.4 grams of net carbs per serving, this is sure to become your new favorite low-carb date night or holiday meal!
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This keto Tuscan garlic shrimp recipe with spinach is the perfect weeknight meal for those following a low-carb diet. It’s so simple to make and full of flavor.
This dish can be made in 30 minutes from start to finish and is dairy-free, paleo-compliant and Whole30-friendly, making it a great option for many different dietary lifestyles.
Add some smokey paprika and top it off with a pinch of red pepper flakes to kick it up a notch and you have a delicious dinner that will have everyone coming back for more.
Why you’ll love this keto Tuscan shrimp & spinach recipe
- Ready in under 30 minutes – because let’s face it, our time is precious and who wants to spend all night in the kitchen?!
- Ingredients are simple and easy to find
- One-pot dinners make clean up a breeze
- Even the kids will devour this meal (my toddler LOVES it)
- Can be used as an appetizer or a main course
- A perfect keto-friendly dinner at 6.4g net carbs per serving
Equipment needed to make this recipe
- Large pan
- Wooden Spoon
- Serving dish
- Serving spoon
Ingredients for your low carb Tuscan shrimp
How to make keto Tuscan garlic shrimp
In a large pan over medium-high heat, heat 2 tbsp oil. Wait for oil to be hot and glistening. Add shrimp and cook until cooked through, flipping once, about 1 minute on each side.
Using tongs, transfer cooked shrimp to a plate and set aside.
Reduce stovetop heat to medium. In pan, heat remaining 1 tbsp oil before adding and cooking chopped onion until softened, about 1 minute, stirring constantly. Add minced garlic and cook until fragrant, about 30 seconds, stirring constantly and being careful to watch it closely to avoid burning.
Using a wooden spoon, scrape up any browned bits from the pan. Then, add smoked paprika, Italian seasoning, pepper, salt, and red pepper flakes. Stir tomatoes into spices. Add spinach and chopped basil, then pour in coconut milk and chicken stock.
Cook until spinach has fully wilted, about 3-4 minutes, gently stirring occasionally.
Add cooked shrimp back to the pan to reheat, sprinkle with Italian seasoning and fresh basil or parsley, and serve.
Net carbs per serving of Tuscan garlic shrimp
Per serving, this shrimp dish contains 6.4 grams of net carbs. The recipe, as written, yields 4 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.
The full nutrition information for this recipe, including the calorie content, total carbs, protein, and fat per serving, can be found in the nutrition label located below the recipe instructions.
Ingredient substitution suggestions
- Avocado Oil: You can substitute butter (note that the dish will no longer be dairy-free if you do), or you can also use coconut oil.
- Full-Fat Coconut Milk: Heavy cream can be used here at a 1:1 ratio. Note that this substitution will lead the dish to no longer be paleo-friendly, Whole30-compliant, or dairy-free.
- Grape Tomatoes: You can use cherry tomatoes. Sun-dried tomatoes will also work, but this will alter the nutrition info. Not a fan of tomatoes? You can switch them out for diced red bell peppers, which are also keto-friendly but will change the net carbs.
- Spinach: Kale can be substituted or you can just leave it out altogether.
- Unsalted Chicken Stock: Chicken broth, vegetable stock, or vegetable broth can be used. Just be sure to check if the kind you use is reduced-sodium; if it’s not, I’d suggest decreasing the added salt in your dish.
What to serve/pair with this dish
Serve alongside or atop steamed cauliflower rice, tabouli salad, cauliflower mash, or broccoli. Zucchini noodles can make a great low-carb alternative to pasta as well. For the quickest option, I would suggest using microwavable steamed vegetables.
Note: These pairings are not included in the nutrition information.
Tuscan garlic shrimp FAQs
Can I refrigerate or freeze any leftovers?
Yes! As long as leftovers are stored in an airtight container, they will keep for up to 3 days in the refrigerator. If you thawed frozen shrimp in the refrigerator, you can also store any leftovers of this dish in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating. If you froze the shrimp in water, you should not freeze this dish.
Can I reheat this Tuscan shrimp recipe in the microwave?
Yes, but I would suggest avoiding this, if possible. Shrimp that is reheated in the microwave usually comes out very tough and chewy. I suggest reheating your keto Tuscan garlic shrimp slowly on the stovetop to keep the shrimp tasting as it should.
Are there other protein options I could use besides shrimp?
Yes- scallops, chicken breast, chicken thighs, or pork sausage are all great alternatives to the shrimp in this particular dish. You can even check out my Creamy Tuscan Chicken recipe here.
Sun-dried tomatoes, can they be used in place of fresh grape tomatoes?
Yes, but sun-dried tomatoes often have a significantly higher carb amount of net carbs than grapes tomatoes so you might want to steer clear of them.
I don’t have unsalted chicken stock. Will chicken broth work just as well?
Yes, chicken broth may be used in place of unsalted chicken stock. If your chicken broth is not unsalted you may want to lessen the amount of salt you add to the recipe to make up for the salt in the chicken broth.
More 30-minute keto dinner recipes to try
If you enjoyed this dinner recipe, you will love these other quick and easy main dish options:
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One-Pan Low-Carb Tuscan Garlic Shrimp
Ingredients
- 3 Tablespoons avocado oil, divided
- 1 pound frozen shrimp or fresh shrimp, thawed, de-veined
- 1 Tablespoon + 2 teaspoons minced garlic
- ½ small white onion, finely chopped
- 1 ¼ teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- ½ teaspoon salt
- ⅛ teaspoon red pepper flakes
- 1 ½ cups grape tomatoes, halved
- 5 ½ cups fresh spinach
- ¼ cup roughly chopped fresh basil leaves
- ¼ cup full-fat canned coconut milk
- ¼ cup unsalted chicken stock
Optional Garnishes:
- ⅛ teaspoon Italian seasoning
- Chopped fresh basil or parsley
Instructions
- In a large pan over medium-high heat, heat 2 tbsp oil. Wait for oil to be hot and glistening. Add shrimp and cook until cooked through, flipping once, about 1 minute on each side. Using tongs, transfer cooked shrimp to a plate and set aside.
- Reduce stovetop heat to medium. In pan, heat remaining 1 tbsp oil before adding and cooking chopped onion until softened, about 1 minute, stirring constantly. Add minced garlic and cook until fragrant, about 30 seconds, stirring constantly and being careful to watch it closely to avoid burning.
- Using a wooden spoon, scrape up any browned bits from the pan. Then, add smoked paprika, Italian seasoning, pepper, salt, and red pepper flakes. Stir tomatoes into spices. Add spinach and chopped basil, then pour in coconut milk and chicken stock. Cook until spinach has fully wilted, about 3-4 minutes, gently stirring occasionally.
- Add cooked shrimp back to the pan to reheat, sprinkle with Italian seasoning and fresh basil or parsley, and serve.
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