Every once in a while you are in the mood for pick-me-up Paleo meal that is a whole lot lighter than liver pâté. Organ meats are excellent for your body without a doubt, but seafood has a slightly different appeal. The combination of fresh herbs, minced garlic and Dijon mustard are what make this dish simply scrumptious. Plus, shrimp is one of those quick-cooking ingredients that you prepare in millions of ways, only your creativity is the limit.
The benefits of shrimp greatly outweigh their small size and they are extremely generous in selenium, in just 6 ounces of cooked shrimp you receive 96% of the recommended DV. Whether or not you consider eating with a Pescetarian Paleo approach for environmental or personal reasons, know that it is “a thing” and that it is perfectly okay to approach food this way. Just make sure that you are getting plenty of quality egg yolks for abundant healthy fats and essential nutrients. The more quality foods you can add into your life, the better off you will be and, unless you have a shellfish allergy, make sure to eat your shrimp on occasion too!
Serve with a generous salad of seasonal leafy greens, steamed kale or a side of potato-cauliflower purée for compliments all around. Indulge in the smallness of shrimp and receive more than you planned for, flavor- and nutrition-wise.
Lemon Garlic-Herb Shrimp And Tomatoes Recipe
Protein: 16g / %
Carbs: 7g / %
Fat: 28g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 lb. raw shrimp, peeled and deveined
- 1/2 cup extra virgin olive oil
- 4 garlic cloves, minced
- Zest and juice of 1 lemon
- 1 tbsp. Dijon mustard
- 1/4 cup fresh parsley, minced
- 1/4 cup fresh basil, minced
- 2 tbsp. fresh chives, minced
- 1 pint cherry tomatoes, halved
- Sea salt and freshly ground black pepper
- Preheat grill to medium heat and place an iron griddle on top.
- In a bowl combine the olive oil, garlic, lemon zest, lemon juice, Dijon, parsley, basil, chives, and season to taste.
- Add the shrimp and tomatoes, and toss everything gently. Marinate 10 to 15 minutes.
- Spoon the shrimp-tomato mixture on the iron griddle and cook 5 to 6 minutes.
- Serve topped with more fresh parsley.