Fresh, wild caught shrimp is a favorite staple around The Paleo Diet dining table. This dish is perfect for those busy summer nights and is fast and easy to prepare. We took advantage of our organic garden to snip some rosemary and cilantro and toss in along the way. Enjoy!
1 pound wild caught large shrimp
1 tablespoon coconut oil
2 cloves fresh garlic, minced
½ fresh lemon cut into thin slices
Juice from ½ fresh lemon
2 teaspoons fresh rosemary leaves, chopped
1 tablespoon ancho chili powder
3-4 stems fresh cilantro leaves, stems removed
Peel shrimp leaving tails on and set aside. In large skillet, heat coconut oil on medium heat. Add garlic and saute for 2-3 minutes. Add shrimp to pan and layer with lemon slices. In small container, mix lemon juice with rosemary and chili powder and pour evenly over shrimp. Cook, while gently turning, until shrimp meat is white, with pink color on the outside. (About 10 minutes) Toss in fresh cilantro and remove from heat. Serve with fresh fruit and a summer salad for light and balanced Paleo meal.
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