1 1/2 lbs medium shrimp, peeled, deveined and tails removed
3 garlic cloves, thinly sliced
1/8 teaspoon dried red pepper flakes
6 plum tomatoes, cored, halved lenghtwise and sliced 1/2 inch thick
2 tablespoons fresh parsley, chopped
2 tablespoons fresh lemon juice
Total Time: 28 minPrep: 20 minCook: 8 minYield: 4Level: easy
In a large nonstick skillet, heat 1 tablespoons extra virgin coconut oil over high heat; swirl to coat pan.
Season shrimp with salt and pepper.
Add half the shrimp to the pan; cook 3-4 minutes until opaque throughout.
Transfer to a plate; repeat with remaining 2 teaspoons of extra virgin coconut oil and shrimp.
Reduce heat to medium, add garlic and red pepper flakes; stir in tomatoes; cook 4-6 minutes until they begin to break down.
Season with salt.
Return shrimp and any accumulate juices to the pan. Add parsley and lemon juice and toss to coat.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.