Garlic Shrimp in Creamy Mushroom Sauce
Garlic Shrimp in Creamy Mushroom Sauce is easy, rich, and delicious. Seared shrimp swim in a creamy, cheesy mushroom sauce that is absolutely irresistible. Made in less than 20 minutes, this shrimp recipe brings the wow factor to the table with very little effort.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil divided
- 1 pound raw shrimp peeled and deveined
- Kosher salt and pepper to taste
- 1 pound button mushrooms sliced
- 3-4 garlic cloves chopped
- 2/3 cup heavy cream or lite coconit milk in cans
- 1/3 cup grated Parmesan cheese
- 2 tablespoons parsley chopped
Instructions
- Preheat 1 tablespoon of the oil in a large skillet over medium heat. Add the shrimp and cook for 3-4 minutes, until pink and opaque. Season to your taste, then set aside.
- Add the remaining oil to the skillet. Add the mushrooms and cook, stirring occasionally for 4-5 minutes. Stir in the garlic and cook for a minute longer.
- Stir in the heavy cream, parmesan, and parsley. Reduce the heat to low and allow the sauce to simmer for a couple of minutes, to meld the flavors. Return the shrimp into the skillet and toss with the sauce.
Notes
- How to store: Store leftover creamy garlic shrimp in an airtight container for up to 3 days in the refrigerator.
- How to reheat: Reheat on the stove over medium-low heat for 5-10 minutes until the shrimp are warmed through or in the microwave. The sauce may have thickened up in the refrigerator, so add a little water to thin it out a bit until you achieve the desired consistency.
- Note: this is meant to be a low carb and keto-friendly recipe. You may switch out the heavy cream with light coconut milk that you usually find in cans.
Nutrition
Serving: 1serving | Calories: 261kcal | Carbohydrates: 7g | Protein: 7g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 52mg | Sodium: 745mg | Potassium: 434mg | Fiber: 1g | Sugar: 3g | Vitamin A: 824IU | Vitamin C: 6mg | Calcium: 111mg | Iron: 1mg