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Bowl of creamy garlic shrimp with mushrooms, asparagus, and fresh parsley in a coconut cream sauce over white rice.
Sherryl Jenkins's avatarSherryl Jenkins

Creamy Garlic Shrimp with Asparagus & Mushrooms

A quick and flavorful one-skillet dinner featuring shrimp, mushrooms, asparagus, and a creamy garlic-coconut sauce with lemon and Dijon. Gluten-free, dairy-free, and perfect served over jasmine rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Course: Main Course
Cuisine: American (Comfort Food, AIP-Friendly, Dairy-Free, Gluten-Free)
Ingredients Equipment Method Notes

Ingredients
  

Protein + Veg
  • 1 lb shrimp (peeled & deveined)
  • 1 heaping cup mushrooms, sliced
  • 1 small onion, diced
  • 1 garlic clove, minced
  • ¾–1 cup chopped asparagus (½–1 inch pieces)
  • 1 tbsp capers (plus a splash of the brine — optional but amazing)
Sauce Base
  • 1 full can full-fat coconut milk
  • 1–2 tbsp ghee (or olive oil)
  • ½ tsp pink salt (adjust to taste)
  • ¼ tsp black pepper (or omit for AIP)
  • ½ tsp dried Italian herbs or parsley
  • ½ tsp onion powder (optional but adds depth)
  • 1–2 tsp lemon juice (balances richness)
Flavor Add-Ins (Optional but delicious)
  • Add 1 tbsp nutritional yeast for a parmesan vibe
  • Add ¼ tsp smoked paprika if you want warmth (if tolerated)
  • Add fresh parsley on top
  • Add ½ tsp Dijon (if tolerated) for extra depth
Thickening Option (pick ONE)
  • 1 tsp arrowroot mixed with 2 tsp cold water (slightly thicker, glossy) or
  • Reduce the coconut milk on simmer for an extra 5–10 min (more natural, subtle thickening)

Equipment

  • Large skillet
  • Cutting board + knife
  • Wooden spoon or spatula
  • Small bowl (for slurry)
  • Measuring spoons
  • Pot or rice cooker for jasmine rice

Method
 

  1. Prep: Pat shrimp dry and season lightly with salt.
  2. Sauté veggies: Heat ghee, olive oil, or a combination of both in a large skillet over medium heat. Medium low for those of us who are using propane-runs hotter. Add onion and cook 2–3 minutes. Add mushrooms and cook 3–4 minutes. Add garlic, cook for 30 seconds. Then add asparagus; cook 2-3 minutes.
  3. Make the sauce: Stir in coconut milk, lemon juice (optional), Dijon (optional), Italian herbs, salt, pepper, capers, and a splash of caper brine. Simmer 5–7 minutes to thicken slightly.
  4. Optional thickening: Stir in a small slurry (½–1 tsp tapioca or arrowroot mixed with cold water). Simmer 30–60 seconds. Trust me, it's worth the step.
  5. Optional thickening: Stir in a small slurry (½–1 tsp tapioca or arrowroot mixed with cold water). Simmer 30–60 seconds.
  6. Serve: Spoon over hot jasmine rice and garnish with parsley.

Notes

Note:

Arrowroot vs. Tapioca

Arrowroot and tapioca both thicken sauces, but they behave differently. Arrowroot creates a smooth, silky, cream-like texture that’s perfect for this dish. Tapioca thickens more quickly but can turn slightly stretchy or gummy if overheated. For the best, most velvety sauce, arrowroot slurry is recommended here.

Macros (approx., per 1 of 3 servings—not including rice)

  • Calories: ~290
  • Protein: ~24g
  • Carbs: ~10g
  • Fat: ~18g