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Overhead shot of the One-Pan Low-Carb Tuscan Garlic Shrimp, garnished with chopped fresh parsley and Italian seasoning, served in a cooking pot with a serving spoon.

One-Pan Low-Carb Tuscan Garlic Shrimp

  • Author: Sara Nelson
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free


This One-Pan Low-Carb Tuscan Garlic Shrimp is a delicious 30-minute recipe that is keto, dairy-free, paleo-compliant, and Whole30-friendly. With minimal net carbs per serving, this is a perfect dish to serve to the family for weeknight dinners or weekend date nights!


Optional Garnishes:


  1. 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.
  2. 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.
  3. 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.
  4. Add cooked shrimp back to the pan to reheat, sprinkle with Italian seasoning and fresh basil or parsley, and serve.

Recipe Notes:

Avocado Oil Substitution: You can substitute butter (note that the dish will no longer be dairy-free if you do), or you can also use coconut oil.

Grape Tomatoes Substitution: 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 Substitution: Kale can be substituted or you can just leave it out altogether.

Full-Fat Coconut Milk Substitution: 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.

Unsalted Chicken Stock Substitution: 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.

Serving Suggestions: Serve alongside or atop steamed cauliflower rice, 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.

Refrigerator Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer Storage: Store any leftovers of this dish in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.

Net Carbs: Per serving, this dish contains 5.4 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.

Keywords: Tuscan shrimp keto, low carb Tuscan shrimp, keto shrimp and spinach recipes, low carb Tuscan shrimp

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