This recipe brings together the natural tanginess of lemon with the spice of pepper to give you a very flavorful taste. Add a little sweetness from coconut milk, and boom! You get an awesome dish that makes use of some tasty veggies for carbs.
18oz of Shrimp 12P
3 3/4cups of brussels sprouts 5C
1 1/3cups of sliced onion 2C
2 2/3cups of sliced zucchini 2C
1 1/4cup of sliced bell peppers 1C
1Tbl of coconut oil 9F
2/3cup of Lemon juice 2C
1/3cup of coconut milk 3F
1tsp of black pepper
1tsp of Colorado Plateau Citrus Pepper from Savory Spice Shop(Thank you Donna)
A pinch of Dill
Prep the vegetables and combine them with the coconut oil (save 1tsp) in a pan on medium-high heat and saute for 10 minutes, add the dry dill seasoning to the mix. While the veggies are cooking, cut the tails off and pat dry the shrimp to take excess water off. Mix the black pepper and the citrus pepper in a bowl and then add the shrimp and be sure to cover all parts of the shrimp.
In another pan place 1tsp of coconut oil and then add the shrimp. Cook for 5-minutes, or until shrimp turns pink. Remove shrimp and turn the heat to low. Add the lemon juice and coconut milk and mix together well. Add shrimp back into pan and coat all of the shrimp.
This meal will make 4 meals at 3P, 3C, 3F Place 1 1/2cups of the veggie mix and top with 4.5oz of shrimp and drizzle some of the cream on top. Yummm…