Pregnancy Friendly Coconut Lime Shrimp
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Learn more →Ingredients
4 servings
- 1 ½ lb large shrimp (21–25 count), peeled and deveined, tails on or off
- ½ tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp coconut oil
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp coconut aminos
- 1 tsp lime zest (from about 1 lime)
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp honey
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the shrimp dry with paper towels and place in a bowl. Sprinkle with the salt, turmeric, and ground ginger, and toss until evenly coated.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook undisturbed for 1 to 2 minutes, until the undersides are pink and opaque. Flip and cook 1 minute more, until opaque throughout with no translucent gray at the center. Transfer to a plate and set aside.
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