Wednesday, April 2, 2014

Coconut Chili Lime Steamed Shrimp

Coconut Chili Lime Steamed Shrimp
It has been awhile since my last post, probably the longest I have gone since starting this adventure six months ago. I have a feeling I am not going to have much time to cook in the near future since I will be running around to my kids' sporting events every night for the next three months.  I have been joking that unless I write about all the ways in which to make a peanut butter sandwich, I will probably only be publishing one or two new posts per week.

During that time, this recipe might become a weekend staple, because after running around all week, and Saturdays too, the last thing I have energy for is an elaborate meal.  This is one of those one pot wonders that you can leave and forget about for a few minutes and it does the work for you.  The flavors are mild but complex and the shrimp can be served with whatever type of starch or salad you prefer.  Sometimes fast and easy food can be super nutritious.

Coconut Chili Lime Steamed Shrimp

24 ounces frozen uncooked shrimp
2 limes, zested and juiced
2 T. organic virgin coconut oil
1/2 medium red onion, diced
12 garlic cloves, cut in half
1 tsp. chili powder
1/4 tsp. crushed red pepper flakes

Combine all the ingredients in a large saucepan, cover and heat on medium-low until the shrimp is pink and cooked through, about 10 - 15 minutes.  Serve warm over rice, quinoa, pasta or salad. Makes 4 servings.

ready to add the shrimp and cook

cooked through and ready to serve 
dinner is ready!!
served over organic red quinoa, topped with cilantro,
with sliced avocado and organic grape tomatoes


  1. Sounds delicious and the photo is beautiful. I will try it. I have shrimp in the freezer.