1 pinch cayenne pepper (or to taste) or 1/4 teaspoon crushed red pepper flakes (or to taste)
3 large garlic cloves, finely chopped (or to taste)
1/2 up dry white wine
1 lemon, juice of, large
salt & freshly ground black pepper (to taste)
1 tablespoon chopped fresh parsley
Total Time: 25 minPrep: 10 minCook: 15 minYield: 4Level: easy
Heat extra virgin coconut oil and butter over medium-high heat; add in garlic and cayenne pepper, saute stirring for about 2 minutes or until softened.
Add in wine and bring to a boil over medium heat; simmer uncovered until reduced by at least half.
Add in shrimp then drizzle the juice of 1 lemon over the shrimp; stir until the shrimp turn translucent (about 2-3 minutes – this will not take long cook only until the shrimp turn pink over cooking will make them tough and rubbery) season with salt and fresh ground black pepper to taste.
Immediately remove the pan from the heat then sprinkle with fresh parsley.
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.