I love seafood in the summer – even if we do live over 6 hours from the nearest ocean!
This shrimp, with bold flavors of garlic, ginger, and lime, hit the spot. It’s gluten, grain, dairy, and soy free – which is important to me since most Asian fare uses soy sauce. In all my “Chinese take-out” recipes I substitute coconut aminos. If you don’t have any dietary restrictions, feel free to use soy sauce or tamari.
- 1 lb Shrimp, peeled and deveined
- 2 tbsp Coconut Aminos**
- 2 tsp Fresh Ginger, minced
- 3 cloves Garlic, minced
- 4 tbsp Lime Juice
- 2 tbs Swerve Sweetener (granulated sweetener of choice)
- 2 tbs Avocado Oil
- Salt and Pepper to taste
- 2 tbs Green Onions, sliced
- In a small bowl, whisk together coconut aminos, ginger, garlic, lime juice, and sweetener.
- Add shrimp to marinade and place in the refrigerator for at least 1 hour.
- When ready to cook, heat avocado oil in a large skillet over medium-high heat. Pour shrimp and marinade into the skillet.
- Cook shrimp 3-4 minutes per side until fully cooked and sauce thickens.
- Season with salt, pepper, or additional lime juice to your taste preferences.
- Serve over a salad, rice, or zoodles and top with sliced green onions.
*Pictured here – I served mine over a salad with shredded spinach, boy choy, cucumber, and shredded carrots. I drizzled my veggies with lime juice and avocado oil for a “dressing”.
**Never heard of coconut aminos? They are currently my favorite condiment and you can check them out here: