Creamy Shrimp with Tomatoes and Herbs de Provence

3 from 4 votes

Subtle and sweet, these juicy shrimp get brightened with fresh tomatoes and floral notes of herbs de Provence.

Course Main Course

Cuisine French

Keyword dairy-free, dinner, easy, egg-free, fast, french, herbs de provence, lunch, nut-free, seafood, shrimp, tomato

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 397kcal

Author Jenny Ross

1 pound large shrimp peeled and deveined
1/8 teaspoon baking soda
1 teaspoon avocado oil
1 tablespoon butter or butter flavored coconut oil for dairy-free
1/2 shallot minced
8 ounces cherry tomatoes halved
1 teaspoon Herbs de Provence
1/4 cup heavy cream or cashew cream for dairy-free (blend equal parts unroasted cashews with water until completely smooth)
salt and pepper to taste
2 cups mixed greens to serve

Get Recipe Ingredients

Combine the shrimp, baking soda, and salt in a bowl and set aside to marinate for 10 minutes at room temperature.
Heat the avocado oil in a large nonstick pan over high heat. Add the shrimp and cook in a single layer until opaque, about 1-2 minutes. Flip and cook until the second side is opaque, another 1-2 minutes. Transfer to a bowl and set aside. Do not clean the pan.
Add the butter, shallot, tomatoes, and herbs de Provence to the pan along with a generous pinch of salt. Cook over medium-high heat, stirring occasionally until the shallots are soft and translucent and the tomatoes have released their liquid, about 5-8 minutes. Add the cream and stir until evenly mixed and a bit thickened. Remove the pan from the heat, add back the shrimp and toss to coat in the sauce. Season to taste with salt and pepper and serve over mixed greens.

Protein:Energy Quotient [calories]: 1.38