Give your weekly shrimp intake (a.k.a. an excellent source of protein) an Asian twist (and tons of flavor) with the help of coconut aminos, a bit of fish sauce, and a sprinkling of fresh cilantro. This versatile recipe isn’t just easy—and delicious—it can be served up a variety of different ways: on top of a bed of rice, in a salad, or simply on its own.
Nutrition (per serving)
280 calories; 13g fat; 35g protein; 4g carbohydrate; trace dietary Fiber; 4g net carbs.
Makes 4 servings
- 3 Tbsp coconut oil
- 4 cloves garlic
- 1 ½ lb shrimp, raw, peeled, tails on
- 1 Tbsp coconut aminos
- 1 Tbsp fish sauce
- 1 tsp black pepper
- ¼ cup chopped fresh cilantro
How to make it
Put big, heavy skillet over low heat and melt coconut oil. Mince or crush garlic and throw it in. Stir for 2 to 3 minutes, keeping heat low—you don’t want the garlic to brown.
Now throw in shrimp and sauté until pink through, probably 4 to 5 minutes, depending on how big they are. Stir in coconut aminos, fish sauce, and pepper. Sauté another minute or so.
Plate shrimp and turn up burner under skillet. Heat combined oil and liquid in pan, letting it cook down for a minute or two. Pour over shrimp.
Top each serving with a tablespoon of chopped cilantro and serve.