- 1/2 cup lemon juice
- 1 small onion, finely chopped
- 1/2 cup olive oil
- 3 cloves garlic, minced
- 1 tablespoon lemon zest
- 1 tablespoon grated ginger
- 1 teaspoon ground turmeric
- 24 large shrimp, peeled and deveined
- 1 tablespoon coconut oil, or as needed
- Mix together lemon juice, onion, olive oil, garlic, lemon zest, ginger, and turmeric in a bowl. Place shrimp into marinade, cover, and refrigerate shrimp and marinade mixture overnight.
- Remove shrimp, saving the marinade. Heat a wok or skillet over medium-high heat; melt coconut oil in hot wok. Stir-fry shrimp in coconut oil until shrimp are opaque and pink, 5 to 10 minutes. Add reserved marinade and bring to a boil, stirring constantly.
04/24/2018
recipepes.com
Paleo Spicy Shrimp Stir-Fry, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
