DSCN0237(1).JPGI originally found this recipe on emeals when we were following the paleo plan (if you are in a busy stage of life and need someone to just hand you a grocery list and meal plan, it’s great.  I’m not sure it benefitted our budget at all, but it was easy).  The meal itself was delicious, but it was heavy on the salt, so I lightened it up a bit.  Here ya go!  This goes great with cornbread.

  • 1-1.5 lbs large shrimp, peeled
  • 1 TB coconut oil
  • 1/4 cup lemon juice
  • 2 cloves minced garlic
  • 1-1.5 TB Cajun seasoning (if using Tony Chachere’s, I recommend only 1 TB)
  • 2 TB coconut aminos
  1. Preheat oven to 400 degrees.
  2. Place shrimp in a baking dish.
  3. Mix all ingredients together and pour over shrimp, toss to combine (don’t, like actually toss this.  Just mix it.) NOTE: I mixed this all together, including the shrimp, and put it in a covered bowl earlier in the day to make cook time a little easier.)
  4. Bake 10 minutes or until shrimp turn pink.
  • 1 clove minced garlic
  • 1 TB coconut oil
  • 1-1.5 lb asparagus, trimmed and cut into little pieces
  • 1 TB balsamic vinegar
  • 1 TB coconut aminos
  1. Heat coconut oil in a pan.  Add garlic and asparagus, and saute until asparagus is still crunchy but not raw (I think that’s called tender-crisp?  That doesn’t make any sense to me.)  That takes about 7-8 minutes-ish.
  2. Add in balsamic and aminos, cook another minute.