Ingredients
1.5 lbs raw tiger shrimp, peeled and deveined
1 Tbsp smoked paprika
1 tsp chili powder
1 tsp dried oregano
sea salt and pepper to taste, about 1/4 teaspoon each
4 cloves fresh garlic, minced
2 Tbsps ghee, clarified butter, or unrefined coconut oil
1 Tbsp avocado oil, or olive oil
2 Tbsps hot sauce of your choice
1 Tbsp coconut aminos
juice from 1 fresh lemon
2 Tbsps fresh parsley chopped
Instructions:
Thoroughly rinse your shrimp with cold water and pat the excess moisture with a paper towel.
Place shrimp in a large bowl, then sprinkle shrimp with all dry seasonings and stir well to coat. Allow shimp to marinate, refrigerated for at least 15 minutes, up to an hour.
In a heavy skillet, heat ghee and oil together over medium-high heat.
Once hot, add in minced garlic and sauté for 1 minute.
Reduce the heat to low and immediately add in the hot sauce, coconut aminos, and lemon juice. Simmer for few just a few seconds whisking constantly.
Stir in your marinated shrimp and cook over medium heat, until your shrimp is opaque, and evenly covered with the spicy sauce, about 2 minutes per side.
Once your shrimp are cooked through, remove from the heat, garnish with freshly chopped parsley and serve!
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