Whole30 Coconut Lime Shrimp

This Whole30 Coconut Lime Shrimp Skillet is a delicious 15-minute meal packed with protein! Serve the shrimp over cauliflower rice, zoodles, or regular rice. Gluten Free, Dairy Free, Paleo!

Course Dinner

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings people

Calories 458kcal

Author Mary Smith

Ingredients

2 lbs peeled & deveined shrimp thawed if previously frozen
1 tbsp olive oil
3 cloves minced garlic
1 tbsp lime juice
1 tsp lime zest
1 can full fat coconut milk I like Thai Kitchen organic brand
1 tbsp coconut aminos
1 tsp arrowroot powder
1 tbsp water
½ tsp sea salt more to taste
fresh cilantro for garnish

Instructions

Heat the olive oil over medium high heat in a non-stick skillet. Add the thawed shrimp and sprinkle them with some salt. Cook for 1-2 minutes per side, until they are pink and no longer opaque. Add in the garlic and stir for 30 seconds until fragrant. Add in the can of coconut milk, lime juice, lime zest, coconut aminos, and salt and stir.
Mix the arrowroot powder and water together in a small bowl and pour it into the pan. Stir everything together while cooking over medium heat. It will thicken quickly as it bubbles. Serve over coconut cilantro lime cauliflower rice, regular caulirice, zoodles, or jasmine rice (not Whole30). Garnish with cilantro. Enjoy!

Nutrition