Last week I found wild caught shrimp on sale at my local supermarket. Wild shrimp can be a little pricey so I couldn’t resist when I saw the special. Unlike farm raised shrimp that are often given antibiotics and growth hormones, wild shrimp are free of chemicals and contaminants. With their rich natural flavor, they taste just like a delicacy, and yet they are so quick and simple to prepare.
I wanted to do something extra special for this shrimp dish. Coconut always seems like the perfect compliment to shrimp so I decided on a coconut sauce, seasoned with garlic, lemon, paprika, and red pepper. The mix of pepper and pungent paprika gives it a lovely, subtly spicy taste. It takes just ten minutes from stove top to plate, and is super delicious and super good for you: both gluten free and paleo!
I don’t know about you, but when the back-to-school schedule kicks in, it can take me by surprise. All of a sudden, I’m looking for more of those quick, ready in no time meals. But I love it most of all when those recipes are so delicious that it still seems like they took hours to prepare. This is definitely one of those recipes. Blink. And it’s done. A gourmet meal in minutes.
For the coconut milk I use in this recipe, I recommend Native Forest that is organic, certified gluten-free, and canned with non-BPA packaging. Native Forest doesn’t add any extra sugar or sweeteners, just pure coconut goodness. There is also a “light” variety that should also work beautifully with this recipe.
Ok, I’ll stop tempting you with all of these pictures. 🙂 Let’s jump right into how to make the sauce!
First, heat the coconut oil and butter together in your skillet. Add the shrimp and garlic and sauté for 3 minutes. Turn the shrimp over after about a minute and a half. (For a dairy-free option, you can eliminate the butter and just cook the shrimp with the garlic in your coconut oil.)
Then add the creamy coconut milk, lemon juice (I squeezed one large lemon), paprika, red pepper flakes, salt and pepper.
Now just continue cooking to reduce the sauce, about 5 more minutes. And you’re done. What did I tell you? How easy is that?
To serve, I placed a handful of parsley onto each plate and set the shrimp on top. Then I poured the sauce over the shrimp. Even the parsley tasted so yummy when it soaked up the sauce. Finally, I garnished each portion with scallions. (I only have one picture with the scallions at the top of this post, but you can see how pretty it looks.)
To complete the meal, I served basmati rice on the side along with sautéed kale fresh from the garden. For those who are following a paleo or low-carb way of eating, you can serve with cauliflower rice!
I loved that on one of those busy days with little time for cooking, I still was able to have a special meal on the table for dinner. It’s so easy and got a thumb’s up from everyone in my family. I seriously can’t wait for you all to try it. Enjoy, friends!
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- 25-30 wild shrimp, raw, shelled and deveined
- ¼ cup coconut oil
- 4 tablespoons butter *see note for dairy-free option
- 5 cloves garlic, chopped
- ¼ cup lemon juice
- 1 teaspoon paprika
- ¼ cup Native Forest coconut milk
- 1 teaspoon rep pepper flakes
- pepper to taste
- salt to taste
- scallions, thinly sliced for garnish
- Heat coconut oil and butter together in your skillet. Add shrimp and garlic and sauté for 3 minutes, turning over half way through.
- Add coconut milk, lemon juice, paprika, red pepper flakes, salt and pepper to taste.
- Continue cooking to reduce, about 5 more minutes.
- Serve on a bed of parsley and garnish with chopped scallions.
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