|Coconut Chili Lime Steamed Shrimp|
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