Key Lime Shrimp with Mint & Turmeric

Juicy 🍤🍤🍤

Serves 1

Ingredients

• 1 Tbsp coconut oil

• 7 wild-caught shrimp, peeled and deveined (or 1/3 lb shrimp)

• 1-inch piece of fresh turmeric, peeled and chopped

• 1-inch piece fresh ginger, peeled and chopped

• 2 Tbsp fresh mint, chopped (or 1 Tbsp dried mint)

• 3 small red radish, thinly sliced

• salt/pepper

• 1/4 cup key lime juice (or a combination of lime and lemon juice)

• 2 handfuls of salad greens, washed and dried

• 1 Tbsp nutritional yeast

• 1 tsp extra virgin olive oil

• 1/2 lemon, juiced

Directions

Add 1 Tbsp coconut oil to a hot pan (high heat). Pat shrimp dry and season on both sides with salt and pepper (you can be generous with seasoning). Add shrimp to pan and cook about 2-3 minutes on both sides or until shrimp turn pink and develop some caramelization.

Add turmeric and ginger to pan. Toss everything around until the turmeric and ginger start to take on a golden color themselves (about 1-2 minutes). Add mint and stir to fully incorporate. Add key lime juice and cook for 1 minute until most of the liquid evaporates. Toss in radishes. Season with salt and pepper to taste.

In a medium bowl, mix salad greens with remaining lemon juice, a good pinch of salt and pepper, and 1 tsp of extra virgin olive oil. Serve shrimp over seasoned salad greens and sprinkle with nutritional yeast to finish.

The Scoop

Key limes — aka Mexican limes or West Indian limes — if you’re lucky enough to find them, are more aromatic and floral than the regular limes you’ll find at the grocery store. I love to smother my shrimp (I always choose wild-caught shrimp over farm-raised) with the earthy, sweet flavors of fresh turmeric and spicy ginger. The key lime juice and fresh mint will give you major tropical island vibes. This dish makes my stomach happy!