Gluten-Free Garlic Lemon Shrimp

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macro photograph of a shrimp and garlic stew

During the week I like to make easy meals for my family. And there’s nothing easier than sautéing shrimp. Really, easy. I love this recipe because it’s so simple and uses just seven ingredients. It tastes a lot like the shrimp served at the Japanese restaurants where the chefs cook at the table – but it’s way better because it’s made with organic ingredients. Plus, my kids love it and it tastes great over sprouted rice or cauliflower rice.


  • 1 lb shrimp, deveined (I prefer shells removed but tails on – if shrimp is frozen make sure it’s defrosted and ready to cook)
  • 3-4 cloves of garlic, chopped
  • 1/2 fresh lemon juice
  • 3 tbsp organic , grass-fed ghee
  • 1/8 of Himalayan Pink salt (or to taste)
  • Fresh ground pepper (to taste)
  • 1 tbsp fresh parsley, chopped



  1. Heat pan to medium-high heat.
  2. Add ghee and garlic. Saute for about a minute.
  3. Add shrimp. Saute for about a minute on each side.
  4. Add Himalayan Pink salt, pepper and lemon juice. Saute for another minute or so.
  5. Remove from heat and dish onto a plate or bowl. Garnish with fresh parsley.
  6. Enjoy!

Makes 4-6 servings.

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Photo credit: / luiscarceller

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  1. Yum! I’ll have to go out and find some ghee. :)

  2. Priscilla says:

    This recipe looks great! I don’t have ghee at home (but have seen so many great-looking recipes using it). I do have coconut oil and olive oil. Are either one of those good to use? I was thinking the coconut oil over the EVOO but not sure if it would make the taste funny (it’s virgin coconut oil). Thanks!

  3. where do you get sprouted rice, or do you sprout it yourself? can you sprout any kind of rice? what about brown or basmati?


  1. […] Garlic Lemon Shrimp by Don’t Mess with Mama – I haven’t had shrimp in years. I think I’ll make this, even if the rest of my family isn’t willing to. It just looks sooooo good! […]

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