Ingredients
- 500 grams large or XL shrimp, peeled and deveined
- 2 Lemons, zested and cut into quarters
- 1 Tbsp Olive oil or coconut oil
- 2 cloves Minced Garlic
- 2 Tbsp Unsalted Butter
- 2 Tbsp D’Natural Organic Coconut Aminos
- 1 Tbsp Parsley, finely chopped
- Garnish: Black and white sesame seeds; Kosher salt and black pepper
Directions
- Prep the Shrimp: Peel and devein the shrimp, then rinse with cold running water and pat dry with paper towels. Season lightly with kosher salt.
- Lemon Zest: Using a zester or fine grater, gently scrape the yellow rind of the lemon, avoiding the bitter white pith underneath. This zest will add extra flavor to the finished dish. Slice the lemon into quarters for serving.
- Heat the Oil: Heat the olive oil or coconut oil over medium-high heat in a large skillet. Add the minced garlic before the pan gets too hot to prevent burning. Sauté the garlic for about 30 seconds until it becomes fragrant.
- Cook the Shrimp: Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes on each side, or until the shrimp turn white and opaque.
- Add Coconut Aminos: Once the shrimp are cooked, add the unsalted butter, 2 tablespoons of D’Natural Organic Coconut Aminos, and the juice of half a lemon to the skillet. Stir constantly and cook for an additional 30 seconds. The coconut aminos will slightly caramelize, coating the shrimp with a sweet and savory glaze.
- Serve: Serve the sautéed shrimp over a bed of rice. Sprinkle lemon zest, chopped parsley, and sesame seeds over the top. Serve with lemon wedges.