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Spicy Cilantro Lime Shrimp Skillet
CRAZY SIMPLE DELICIOUS protein prep!
Toss those little shrimpy-morsels into your skillet…shake/shake/shake…swirl on the {fresh} lime, sprinkle the chili flakes {if you like it hot} then pile on top of a big salad {don’t forget the guacamole!}
Makes about 3 servings
Ingredients:
- 1 lb. raw shrimp, peeled and deveined, tails on
- 1 Tbsp unrefined coconut oil, or ghee
- 3 cloves fresh garlic, minced or pressed
- 1-inch nob of fresh ginger, peeled, and grated
- 1/2 tsp chili flakes, or to taste
- juice of 1 fresh lime
- sea salt and fresh ground black pepper, to taste
- a small handful of fresh cilantro leaves picked to garnish
Instructions:
Heat coconut oil in a large skillet over medium-high heat.
Add the garlic and ginger, then cook until fragrant, about 30 seconds.
Stir in your shrimp, chili flakes, lime juice, and cook until pink about 3-4 minutes.
Season with sea salt and freshly ground black pepper and sprinkle with fresh picked cilantro.
I serve these on top of a big salad, over cauliflower rice, or on top of quinoa.
Enjoy!
❤Rachel
Heat coconut oil in a large skillet over medium-high heat. Add the garlic and ginger, then cook until fragrant, about 30 seconds.
Stir in your shrimp, chili flakes, lime juice, and cook until pink about 3-4 minutes.
Season with sea salt and freshly ground black pepper and sprinkle with fresh picked cilantro. I serve these on top of a big salad, over cauliflower rice, or on top of quinoa.
Ingredients
- 1 lb. raw shrimp, peeled and deveined, tails on
- 1 Tbsp unrefined coconut oil, or ghee
- 3 cloves fresh garlic, minced or pressed
- 1-inch nob of fresh ginger, peeled, and grated
- 1/2 tsp chili flakes, or to taste
- juice of 1 fresh lime
- sea salt and fresh ground black pepper, to taste
- a small handful of fresh cilantro leaves picked to garnish
Instructions
- Heat coconut oil in a large skillet over medium-high heat.
- Add the garlic and ginger, then cook until fragrant, about 30 seconds.
- Stir in your shrimp, chili flakes, lime juice, and cook until pink about 3-4 minutes.
- Season with sea salt and freshly ground black pepper and sprinkle with fresh picked cilantro.
- I serve these on top of a big salad, over cauliflower rice, or on top of quinoa.
