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You are here: Home / Recipes / Coconut Lime Shrimp

October 26, 2018 ·

Coconut Lime Shrimp

Entrees· Recipes· Whole30 Recipes

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COCONUT LIME SHRIMP on the menu tonight! This is such a killer recipe if you are craving something spicy and sweet and DELICIOUS, but only have 15 minutes to spare to make dinner (aka me always). You may recognize this recipe from my coconut lime chicken and yes, it’s literally the same recipe except I added some bell pepper this time. You can make this with any protein or just veggies – it’s SO good!

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Coconut Lime Shrimp

Servings 4 servings

Ingredients

  • 1 lb shrimp
  • 2 tbsp coconut oil
  • 1 small shallot minced
  • 1 bell pepper
  • 1 clove garlic minced
  • 1 can full fat coconut milk just the top part- not the liquid
  • 2 limes
  • 1/4 cup cilantro
  • 1 tsp grated ginger optional
  • 1/2 tsp salt, pepper, & turmeric
  • 1 tsp red chili flakes for topping

Instructions

  1. Pan sear shrimp in coconut oil on medium high heat for about 2-3 minutes each side.

  2. Remove from the pan and reduce heat to medium. Add in the minced shallot, bell pepper, minced garlic, and a little more coconut oil. Sauté until fragrant/soft. 

  3. Add in the cream (top part) of 1 can of coconut milk, lime juice, cilantro, salt, pepper, and turmeric.

  4. Add shrimp back in and simmer for 5-10 minutes. Top with more cilantro and red chili flakes.

  5. Served with rice and roasted broccoli. 

Recipe Notes

Serve with cauliflower rice for Whole30.

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Welcome

Hi, I'm Carissa Stanton aka @broccyourbody. I run my food blog full time out of Los Angeles, CA.

My goal is to be your one stop shop for all the healthy recipes you’ll need from healthified Taco Bell menu items to brownie batter protein bites. Can't wait for you to explore and find your new favorite recipe!

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Carissa Stanton
@amanda_stantonn went dark, so naturally I went li @amanda_stantonn went dark, so naturally I went lighter 👯‍♀️ Thanks for capturing me in my natural habitat @freckledfoodie I miss you already!
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Ingredients:
2 small or 1 medium eggplant, cut into 1 in chunks
Sprinkle of Salt 
3-4 tbsp @pompeian Smooth Extra Virgin Olive Oil
1/4 cup soy sauce
2 tbsp white miso paste
1 tbsp + 1 tsp honey
1 tbsp + 1 tsp rice wine vinegar
1 tsp chili sauce
3 tbsp green onion
Instructions:
Place the chopped eggplant on a large plate or cutting board and sprinkle with salt. Let it sit for about 10 minutes to draw out any excess moisture. Pat dry with a paper towel.
Make the sauce by combining the soy sauce, white miso paste, honey, rice wine vinegar and chili sauce in a small bowl.
In a large skillet or wok, heat the oil over medium heat. Once the pan is hot, add the eggplant. Make sure not to overcrowd the pan- it may need to be done in 2 batches. Sauté until the eggplant is soft and crispy on the outside, about 5-7 minutes. 
Add in the sauce and green onion and sauté for an additional 1-2 minutes.
Serve right away over rice or as a side dish.
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1/3 cup shredded cheddar cheese
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Instructions:
Preheat oven to 350 degrees.
Place spinach in a microwave safe bowl with a splash of water. Cover the bowl with a wet paper towel. Microwave for about 30 seconds or until spinach is wilted. you can also saute the spinach on the stove! Roughly chop the wilted spinach into smaller pieces.
Beat eggs until fluffy then add in spinach, chopped bacon, cheese, green onion, salt and pepper.
Pour mixture into an oiled muffin tin and bake for 16-18 minutes or until the muffins no longer have liquid at the top.
Serve immediately or store in the fridge for 3-4 days. Makes about 8-10 muffins.
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Ingredients:
2 pieces of garlic naan bread, you can use any flatbread or even pizza dough!
1 cup frozen peas
6 oz Burrata 
1 tbsp Greek yogurt 
1 tbsp fresh basil, + more to top
Olive oil
Balsamic glaze
Garlic powder
Kosher salt & pepper 
Instructions:
Preheat oven to 350 degrees.
Brush the naan bread with olive oil and season with salt, pepper and garlic powder. Bake for 10 minutes.
Cook peas according to package instructions (usually microwave or stovetop) and let cool. Mash the peas then mix in burrata, Greek yogurt, fresh basil and a pinch of salt, pepper and garlic powder. Mash together and then use the mixture to top your flatbread. 
Add more Burrata and basil then bake for 5 minutes until warm. Drizzle with balsamic glaze and enjoy!!
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