I don’t know where all these viral marry me recipes have been my whole life, but needless to say, I’m in love. And my Marry Me Shrimp is no exception!
First of all, everyone loves shrimp. They’re inexpensive, quick to cook, and reasonably healthy. That’s already a win. But then you pair it with an unbelievably rich and creamy sun-dried tomato sauce (I prefer to use coconut milk instead of heavy cream to keep it a touch lighter), and, well — it’s a home run.
My favorite way to serve marry me shrimp is, not surprisingly, in a rice bowl, however, I’m including more suggestions below. Trust me, this is one viral trend you definitely want to hop on board for!
I’m seriously such a big fan of these flavors!! If you are too, definitely give one of these versions a try next: Creamy Marry Me Chicken & Gnocchi Soup, Tender, Flaky Marry Me Salmon, or my Marry Me Trout with Creamy Pesto Sauce.
What You’ll Need
- Raw shrimp: If you’re short on time, buy them peeled and deveined! I like to use the shells to make seafood stock, but otherwise you don’t need them.
- Kosher salt and black pepper, to season everything.
- Neutral oil and unsalted butter, for sautéing the shrimp and making the sauce.
- Aromatics: shallot, fresh basil, sun-dried tomatoes, garlic, oregano, and crushed red pepper flakes.
- For the sauce, you’ll need: tomato paste, canned coconut milk, mascarpone cheese, and grated Parmesan cheese.
- Finishing touches: fresh baby spinach (or other greens!), lemon, capers, and flaky sea salt.
Ingredient Substitutions
- If you’re not a fan of shrimp, you can use salmon, chicken, or even tofu as a substitute. Marry Me Salmon is my husband’s favorite iteration of the viral marry me trend (and mine too!), but my daughter is all about this Marry Me Chicken.
- Feel free to customize the spices to suit your taste preferences. Smoked paprika or chili powder can add a different dimension of flavor.
- Coconut milk: you can of course use heavy cream if you prefer. The sauce will be much, much thicker if you do.
- Greens: I always have spinach on hand, but watercress, arugula, kale, or swiss chard can also be used.
How To Make Creamy Marry Me Shrimp
- Pan sear the shrimp. Pat dry with paper towels, then season with Kosher salt and black pepper. Heat a little neutral oil in a skillet over medium-high heat, then cook the shrimp for 2 minutes, until opaque. Flip, then cook for another 1-2 minutes. Transfer the shrimp to a plate.
- Cook the aromatics. Melt a couple tablespoons of butter, then add chopped shallot. Cook for 3-5 minutes, then add chopped basil, sun-dried tomatoes, garlic, dried oregano, and crushed red pepper flakes. Cook for 1-2 minutes, until very fragrant.
- Make the sauce. Stir in tomato paste, breaking up with a spatula as needed, then pour in seafood stock. Use a spatula to scrape up any browned bits off the bottom of the pan. Cook, allowing the stock to reduce by about half, then pour in 1 can of coconut milk. Bring to a boil, then reduce to a simmer. Stir in mascarpone, grated Parmesan, and fresh spinach. Squeeze half a lemon right on top.
- Finish, then serve! Return the shrimp to the pan. Garnish with additional fresh basil and capers, then serve immediately with a pinch of flaky sea salt!
FAQs
Absolutely! Just make sure to thaw completely before cooking, and pat them dry with paper towels to remove excess moisture.
They really are the star of the creamy sun dried tomato sauce. However, you can substitute 1 cup of chopped fresh tomatoes or a can (drained) of diced tomatoes. The flavor won’t be quite as intense or sweet, though.
No problem! Either white wine, chicken broth, or vegetable broth is perfect!
Ari’s Best Tips!
- Don’t overcook the shrimp! They cook quickly and can become rubbery if left on the heat for too long.
- The flavors in the marry me sauce really come to life with the addition of fresh acidity. Don’t forget to stir in a bit of fresh lemon juice before serving!
- Add more veggies! You can essentially treat this like a stir-fry and load it up with veggies. In the spring, adding snap peas, asparagus, or English peas would be great. In the cooler months, consider blanched broccoli rabe (rapini), which plays off the sweetness of the sun-dried tomatoes!
Make-Ahead, Leftovers, & Storage
- To make-ahead: You can prepare the sauce ahead of time and store it in a container in the refrigerator for up to 2 days. Cook the shrimp fresh when ready to serve.
- Leftovers and storage: Remember that seafood has a shorter shelf life than other proteins. Allow leftovers to cool completely, then store in an airtight container in a fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or even water to loosen it.
- Do not freeze: This is definitely best enjoyed fresh. Cream sauces really don’t do well when they’re frozen and even though the marry me sauce is made with coconut milk, it can become a little grainy as it thaws.
Pro tip: The sauce may break during reheating. Just give it a good stir in a saucepan on a stovetop until it comes back together.
Serving Suggestions
Serve Marry Me Shrimp over a bed of fluffy rice or creamy mashed potatoes, with crusty bread for sopping up the sauce, or even over zucchini noodles for a lighter option.
For a complete meal, toss cooked pasta of your choice (like rigatoni or fettuccine) with the shrimp and sauce. Garnish with extra Parmesan cheese and fresh herbs.
Get ready to fall in love with the first bite! If you make this creamy Marry Me Shrimp recipe, please let us know by leaving a review and rating below!
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30-Minute Creamy Marry Me Shrimp with Spinach
Ingredients
- 1 lb(16oz) large shrimp, peeled and deveined
- 1½ tsp Kosher salt, divided
- ¼ tsp freshly ground black pepper
- 2 Tbsp neutral oil
- 2 Tbsp unsalted butter
- 1 medium shallot, finely chopped
- ½ cup fresh basil, finely chopped, plus additional leaves for serving
- ⅓ cup sun-dried tomatoes, roughly chopped or julienned
- 3 cloves garlic, finely chopped
- ½ tsp dried oregano
- ¼ tsp crushed red pepper flakes
- 1 Tbsp tomato paste
- ½ cup seafood stock
- 1 (13.5oz) can coconut milk
- ¼ cup mascarpone cheese
- ¼ cup Parmesan, grated
- 2 cups baby spinach
- ½ medium lemon, juiced
- 2 Tbsp capers, drained
- Flaky sea salt
Instructions
- Season the shrimp. Pat the shrimp dry with paper towels, then season on all sides with 1 tsp Kosher salt and ¼ tsp black pepper.
- Pan sear the shrimp. Heat 2 Tbsp neutral oil in a large skillet over medium-high heat. When hot, add shrimp and cook for 2 minutes on the first side, or until the shrimp turns opaque. Flip, then cook on the second side for another 1-2 minutes, or until pink on both sides. Transfer to a plate.
- Cook the shallot. To the same pan, melt 2 Tbsp unsalted butter, then add chopped shallot and season with ½ tsp Kosher salt. Cook, stirring occasionally, until translucent, about 3-5 minutes. Add ½ cup chopped fresh basil, ⅓ cup chopped sun-dried tomatoes, 3 cloves of garlic, ½ tsp dried oregano, and ¼ tsp crushed red pepper flakes. Cook for 1-2 minutes, until very fragrant.
- Make the sauce. Stir in 1 Tbsp tomato paste, breaking up with a spatula until dissolved, then pour in ½ cup seafood stock. Use a spatula to scrape up any browned bits off the bottom of the pan. Cook for 1-2 minutes, allowing the stock to reduce by about half, then pour in 1 can of coconut milk. Bring to a boil, then reduce the temperature to a simmer. Stir in ¼ cup mascarpone cheese and ¼ cup grated Parmesan, then add 2 cups fresh spinach. Squeeze half a lemon right on top, then stir well. Taste and adjust seasoning as needed.
- Finish, then serve! Return the shrimp to the pan. Garnish with additional fresh basil and capers, then serve immediately with a pinch of flaky sea salt!
Notes
- Recommended for serving: rice, potatoes, pasta, vegetables and/or salad.
- To make-ahead: You can prepare the sauce ahead of time and store it in a container in the refrigerator for up to 2 days. Cook the shrimp fresh when ready to serve.
- Leftovers and storage: Remember that seafood has a shorter shelf life than other proteins. Allow leftovers to cool completely, then store in an airtight container in a fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or even water to loosen it. The sauce may break during reheating. Just give it a good stir in a saucepan on a stovetop until it comes back together.
- Do not freeze: This is definitely best enjoyed fresh. Cream sauces really don’t do well when they’re frozen and even though the marry me sauce is made with coconut milk, it can become a little grainy as it thaws.
Nutrition
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