10 Minute Wild Shrimp With Paleo Coconut Sauce
The mix of bold pepper and pungent paprika gives this dish a lovely, subtly spicy taste. It takes just ten minutes from stove top to plate, and is super delicious and super good for you.
Servings 4
Calories 195kcal
Ingredients
- 25-30 wild shrimp raw, shelled and deveined
- 1/4 cup coconut oil
- 4 tablespoons butter *see note for dairy-free option
- 5 cloves garlic chopped
- 1/4 cup lemon juice
- 1 teaspoon paprika
- 1/4 cup coconut milk
- 1 teaspoon red pepper flakes
- pepper to taste
- salt to taste
- parsley
- scallions thinly sliced for garnish
Instructions
- Heat coconut oil and butter together in your skillet. Add shrimp and garlic and sauté for 3 minutes, turning over half way through. Transfer cooked shrimp to a bowl and set aside.25-30 wild shrimp, 1/4 cup coconut oil, 4 tablespoons butter *see note for dairy-free option, 5 cloves garlic
- Add coconut milk, lemon juice, paprika, red pepper flakes, salt and pepper to taste.1/4 cup lemon juice, 1 teaspoon paprika, 1/4 cup coconut milk, 1 teaspoon red pepper flakes, pepper to taste, salt to taste
- Continue cooking to reduce, about 5 more minutes.
- Serve on a bed of parsley and garnish with chopped scallions.parsley, scallions
Notes
Watch how to make it
- Since we are making a coconut sauce, I used coconut oil. Alternatively, you could go with olive oil or avocado oil.
- For a dairy-free option, you can eliminate the butter and just sauté the shrimp with the garlic in your oil.
- 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.
- Don’t overcook the shrimp. They’re done when they turn pink and curl up. Overcooked shrimp becomes rubbery and sad. We’re not doing that here.
- For variations on this dish, use up what's in your fridge. Toss in spinach, bell peppers, or even leftover roasted veggies to bulk it up a bit. No extra trip to the store needed.
- Leftovers will keep in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 195kcal | Carbohydrates: 3.1g
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