This Sweet Potato, Kale and Shrimp Skillet only requires 4-ingredient and it’s gluten-free, low-carb, paleo and super easy to make! Serve shrimp and sauce over a bed of cooked basmati rice, garnishing with more basil. I said shrimp cooks quickly so you’ll want to get your pan nice and hot before cooking so they have a gorgeous sear. Thanks to my dear friend, Misty Humphrey , certified holistic nutritionist and health coach, you will finally be able to answer the question of how to tame your gut and end constipation while following a low carb-keto, paleo and primal lifestyle.
Bite-sized popcorn shrimp tossed in garlic, red pepper flakes, and lemon juice (among other things) burst on your tongue like fireworks of flavor. It would be very helpful if the nutritional information or at least the caloric content were included with the recipes.
As simple as it sounds, this is probably one of the most delicious recipes I have made recently. This is great for a summer night with chips and guac (the guac cuts the spice of the shrimp nicely)-I used the leftovers as the protein in Vietnamese Rice Noodle Salad (by Food52 contributor MollyandBrandon) and it was perfect!
For a more authentic experience, pop the whole shrimp in your mouth, sucking out the juices before discarding the shell. Suggestion: I buy the Argentinian Red Shrimp uncooked, peeled and deveined frozen from Trader Joe’s (if you have them near you). As the previous reviewer said, I was not sure how honey, cumin, mint, and feta would go” with shrimp, but since your recipes have never failed me and I was in the mood for a seafood dish, I took a leap of faith.
In fact, shrimp and asparagus are two of my favourite combos – I even do a pizza with them, along with tomatoes and pineapples, lol. Lately, I’ve taken to buying bags of already peeled and deveined shrimp from the freezer section. Quickly add the cooked shrimp to the warm sauce, along with the chopped cilantro.