This month my challenge is the Whole 30. If you aren't familiar with it, it's very similar to paleo but with a little extra push on whole food. Meaning, no paleoified baked goods, no sweeteners (that are allowed on paleo) and no grassfed dairy. I started Monday and it will be fun coming up with recipes that are specifically Whole 30 but completely paleo too.
The first night I made an incredible beef stew, but since I just posted a soup I will wait a few days to get that recipe on the blog. Last night shrimp was on the menu. But not any shrimp, mind you. Insanely good coconut lemon pepper shrimp. So good that I didn't even miss the butter I would have used to finish the sauce for this dish.
Coconut Lemon Pepper Shrimp
1 lb. shrimp
zest of 3 lemons
juice of 1 lemon
1/2 tbsp. freshly ground pepper
1 tsp. salt
2 tbsp. coconut oil
1 1/2 c. vegetable stock
juice of 1/2 lemon
2 tbsp. coconut butter
Place the shrimp in a bowl with zest, juice of 1 lemon, pepper and salt. Stir until shrimp are evenly coated. Do not allow this mixture to sit too long as with traditional marinades or it will start to cook the shrimp.
In a large saute pan, heat the coconut oil over medium high heat. Add the shrimp and cook until pink and slightly firm, about 3-5 minutes until they look almost cooked through.
Remove and set aside while you do the sauce.
Add the stock and remaining lemon juice and reduce by half. Then and the coconut butter and whisk until it blends and sauce starts to thicken, which will be pretty quick.
Salt and pepper to taste.
Return the shrimp back to the pan and heat for an additional minute, stirring to coat.
Serve over caulirice.