A new feature here on the website!
Delicious, healthy recipes in multiple versions or diet plan options!
Up today – Cilantro Lime Shrimp!
First, the Whole30 and Paleo compliant version:
- 1 Lb . Large Wild Shrimp – thawed peeled, deveined, tail-on
- 2 Tablespoons Olive Oil (or avocado oil)
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Cumin
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Sea Salt or Kosher
- 1/8 teaspoon Ground Pepper
- Juice of 2 Small Limes
- Zest of 1 Lime
- 1/4 Cup Olive Oil (or avocado oil)
- Handful Fresh Cilantro – stems removed chopped
- Pinch Sea Salt
Preheat oven to 400°F
Rinse and Drain thawed shrimp.
Toss shrimp with oil and spices. Transfer to a rimmed baking sheet.
Bake 8-10 minutes (depending on size) or until shrimp are pink and in a loose ‘C’ shape.
Whisk all ingredients for 1-2 minutes.
Serve with shrimp.
Next up – the Ketogenic diet version!
For the Coconut Caulirice
- 1 teaspoon coconut oil
- 1/2 cup unsweetened coconut flakes
- 2 cups cauliflower florets
For the Shrimp
- 1 teaspoon coconut oil
- ¼ medium sweet onion, diced
- 2 medium garlic cloves, minced
- 1 1/4 cups canned coconut milk
- 24 medium tail-on precooked shrimp, frozen
- 3 sprigs cilantro, chopped
- ½ medium lime, juiced
- 2 tablespoons crushed red pepper
- Preheat non-stick skillet to prepare cauliflower rice. Heat coconut oil and sauté half of the unsweetened coconut flakes to slightly brown.
- Place cauliflower florets in a food processor or blender, and pulse until the pieces resemble rice.
- Stir riced cauliflower into skillet. Sauté ingredients until coconut flakes are toasted and riced cauliflower is softened. Don’t add extra liquid and let the cauliflower rice fry in the coconut oil. . Remove the coconut flakes and riced coconut from the skillet, and cover in a container until ready to serve.
- In the same pan, sauté the remaining coconut oil, garlic, and onion until fragrant.
- Stir in coconut milk and bring to a simmer, allowing the sauce to reduce for 5 minutes.
- Place the shrimp in an even layer in the coconut sauce and cook on medium-low until the shrimp is soft and just begins to curl in. This should take 3-5 minutes.
- Gently stir in lime juice and cilantro. Top the shrimp with crushed red pepper.
- Place shrimp on top of cauliflower rice, and drizzle the shrimp and rice with sauce.
This makes a total of 4 servings of Cilantro Lime Shrimp with Crispy Coconut Caulirice. Each serving comes out to be 315.05 Calories, 25.23g Fat, 5.89g Net Carbs, and 17.43g Protein.
If you try either of these, please let me know how you like them!
Keep the faith and keep after it!