- 1/4 tsp cumin
- 1 tsp dried onion flakes
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp red chili powder
- 1 tsp curry powder
- 1/2 cup of water
- 1 tsp pink sea salt
- 1tsp of coconut oil
- 2lb raw shelled and de-veined shrimp
- 2 diced Asian spicy pepper (optional)
- 1/2 cup of chopped cilantro
- oil spray
Pat the shrimp as dry as you can with a paper towel. (I use paper towels so that you can through it away. After all, who wants to wash seafood scented towels? Ewww…)
Spray the pan lightly with the oil spray and place over a medium heat.
Once the pan is hot place the shrimp in the pan and get a nice sear on each side. Cook each side for 2min. Then set the shrimp aside in a bowl.
Using the same pan, heat up the 1 tsp if coconut oil and add the minced garlic, ginger, diced spice pepper onion flake, cumin, chili powder and curry powder.
Stir the ingredients above around in the oil, next add the shrimp and the water.
Turn off the flame and season the shrimp with the salt to taste.
Toss in the cilantro while the shrimp is still warm to wilt the herb.
This recipe serves 8.
Note: If you serve this cold, I highly recommend using some of my Homemade Ranch Dressing. It adds a little extra zing!
Clean Eating Gluten Free Foodie
21Day Container Count:1 serving= 1Red