Why have I been hiding under a rock in the ocean for so long? I am a huge fan of all things seafood and fish related, yet I have failed to put up any recipes as an homage to my underwater friends! I guess I’ve been busy trying to perfect the art of cooking meat and baking treats. Now that that’s settled, it’ s time to move from land to the sea and leave behind my turf for some surf instead.
Have I mentioned lately how much I absolutely love using ghee? Ghee is clarified butter and has a much higher smoke point than coconut oil or butter. Not to mention, if you have a dairy intolerance, you generally should do very well with ghee. It has been heated up to a specific temperature where the lactose and casein can be removed and voila– down the hatchet it goes, with ease! I use Tin Star Foods ghee because I prefer to buy local when I can, and it just so happens the owner Hima is a great friend of mine. Just a few days ago, I received my food sensitivity testing results back. I began seeing a Naturopath in December due to some unresolved issues I have had since going off birth control. I began a strict protocol about a month ago, in addition to testing my food sensitivities and hormones. I have a very high sensitivity to whey, in addition to almonds. I’m also moderately sensitive to chicken eggs and casein. This means I will be bringing on a live-in taste tester, so let me know if you are interested (hehehe.) No, generally I have been tasting any food I make that has these foods, chewing them, and spitting them out after a few seconds. This is only happening if my fiance isn’t home to help me. Believe me, I am not one who enjoys wasting food. Ow.
Without too much further ado, I think you’re really going to love these tropical shrimp. The ghee brings a lot of richness to the table, and mixed with the garlic, lemon and parsley– these shrimp came out over the top. I decided to serve them over a bed of Shirataki white yam noodles. You can find them at your local Sprouts Market (which I recommend since they are less than $2 a pack) or buy them through Amazon here! You can also serve the shrimp on a bed of cauliflower rice, white rice, rice noodles, steamed vegetables, etc. Here they are!
Garlic and Ghee Tropical Shrimp
- 1 pound medium raw shrimp
- 1/4 cup avocado oil
- 1 lemon juiced
- 1/2 teaspoon cayenne pepper
- 8 cloves garlic minced
- 1 teaspoon garlic powder
- 1 tablespoon tapioca flour or potato flour
- 1 tablespoon dried parsley
- 1 teaspoon black pepper
- 3 tablespoons ghee
- 1 tablespoon dried parsley
- 1/2 of a lemon juiced
- Add the shrimp to a gallon-sized ziploc plastic bag. Add in the oil, lemon juice, cayenne, flour, dried parsley, garlic cloves and black pepper. Shake the bag up well and really work the juices into the shrimp with your hands. Place the bag in the refrigerator for at least 1 hour to marinade. If you can and have the time, leave it in there overnight.
- Heat a large skillet over medium heat. Then, using a slotted spoon place half of the shrimp into the pan (you don't want to overcrowd the pan so do this in two batches.) The oil they were marinading in will prevent the shrimp from sticking to the pan.
- Cook them for a few minutes on each side until they begin to turn slightly golden. Do this again with the second batch and transfer them all into a bowl and set aside.
- Pour the rest of the marinate into the pan. Now, add in the ghee, dried parsley and lemon juice. Heat it on low until slightly bubbling.
- Remove the pan from the heat. Transfer the shrimp into a bowl and place them on top of your choice of starch, vegetables, etc. Drizzle the sauce over the top of the shrimp!
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.