Bang Bang Shrimp - Paleo, Whole30
Easy, delicious, and full of flavour, this Bang Bang Shrimp is a great Paleo, Whole30 and low-carb weeknight meal.
Servings: 2 people
Ingredients
- 12 tiger shrimp – peeled with tails intact
- 1 red bell pepper – diced
- ½ red onion – diced
- 4 cloves garlic - minced
- ½ tsp cayenne pepper or more depending on preference
- 1 tsp paprika
- 1 tsp garlic powder
- 2 tbsp shredded dried coconut
- salt and pepper
- 2 tbsp avocado oil
- 1 tsp ghee
- 1 cup coconut milk
- ½ cup stock chicken or fish
- fresh parsley – finely chopped - for garnish
- slivered almonds – for garnish
- lime wedges - for garnish
Instructions
- Add 2 tbsp shredded coconut to a cool non-stick skillet. Set over medium-low heat and dry-toast the coconut until golden brown. Transfer to a bowl and set aside.
- Rinse and devein the shrimp. Pat them dry with paper towel and season with paprika, cayenne, garlic powder, salt and pepper.
- Heat avocado oil in a stainless-steel or non-stick skillet over medium-high heat. Carefully lay the shrimp flat in the hot oil and sear them until golden brown, around 2 minutes per side. Transfer the cooked shrimp to a bowl and set aside.
- Reduce the heat to medium and add the ghee to the skillet. Add the garlic and onions and stir-fry for 2 minutes, scraping any brown bits off the bottom of the pan with a wooden spoon. Add the bell pepper and stir-fry until slightly softened, around 3 minutes.
- Add the stock and simmer until slightly reduced, around 2 minutes. Add the coconut milk and simmer until reduced by 1/4 in volume, around 4 minutes. Add the toasted coconut, stir to combine and cook an additional 2 minutes. Taste for seasoning and adjust with salt as desired.
- Return shrimp the skillet and toss to coat in the sauce. Garnish with chopped parsley and slivered almonds. Serve immediately.