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.

Enjoy this dish with Gluten Free Fried Rice and Gluten Free Chinese Dumplings for an Asian-inspired meal without gluten or processed ingredients.

Gluten Free Garlic Lemon Shrimp

Ingredients

  • 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

Equipment

Directions

  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.

Gluten-Free Garlic Shrimp #glutenfree #recipe - DontMesswithMama.com


Gluten Free, Real Food Recipes for Kids - Tracey Black

Want More Recipes?

Check out my new book, Gluten-Free, Real Food Recipes for Kids. I wrote this book with YOU in mind. Parents who want to provide kids with wholesome meals without artificial colors, preservatives and other additives. All the recipes are gluten-free – with many options for grain free or Paleo, dairy free, egg free and vegetarian.

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  • Tips on how to get kids to become better eaters and help in the kitchen
  • 70+ gluten-free recipes – such as snacks and appetizers, beverages, condiments and dressings, main meals, desserts and more

Click here to buy it now or download a free preview.

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Photo credit: DepositPhotos.com / luiscarceller

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DISCLAIMER: The content on the blog Don’t Mess with Mama is for educational and informational purposes only, and is not intended as medical advice. I am not a medical professional and the information contained on this blog should not be used to diagnose, treat or prevent any disease or health illness. Please consult with a qualified health care professional before acting on any information presented here. Any statements or claims about the possible health benefits conferred by any foods or supplements have not been evaluated by the Food & Drug Administration and are not intended to diagnose, treat, cure or prevent any disease.
About Tracey Black

Hi, I’m Tracey. Welcome to Don’t Mess with Mama. Join me to stand up against junk food, processed food, and anything artificial. I’ll show you how to cook wholesome, gluten free (and grain free) meals with real food ingredients to nourish your family. Plus, learn how to get the toxins and chemicals out of your home for good with my favorite DIY and homemade recipes for beauty, personal care and cleaning products.

Comments

  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?

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