Everyday Paleo Fast Shrimp

easy shrimpWith two pounds of wild-caught shrimp in the freezer, I checked the index section of a couple of paleo cookbooks to find quick recipes with shrimp and other items I had on hand.  Came up with a winner from Everyday Paleo Family Cookbook: Real Food for Real Life.

In the front of the book Sarah Fragoso has a section called Quick and Simple Meal Ideas.  She has 20 simple prep suggestions to “make your wildest days feel much less crazy” like keeping hard boiled eggs on hand, spending time on the weekend making mayo, BBQ sauce, dressings and sauces, as well as prepping veggies for recipes to be prepared during the week.  At the end of this section she has 15 super fast and easy recipes.  I’ve made several of them and they are easy and delicious.

I selected Fast Shrimp which lived up to it’s name.  That is, if you have pre-cleaned shrimp, which mine was not.  Sarah notes that Trader Joe’s often carries it and I will be on the lookout my next visit.  On the plus side, the time required to peel, clean and de-vein the shrimp gave me time to roast some spaghetti squash.  I doubled the amount of shrimp in the recipe and skipped the red bell pepper as I didn’t have one.

I like using the Well Fed method of roasting spaghetti squash.  The only difficult part is cutting the squash in half.  Mel has a suggested method for cutting, but I usually just manhandle it with a big knife being careful not to get my fingers in the way of the blade.

Roasted Spaghetti Squash

Preheat oven to 375.  Cover a baking sheet with parchment paper.  Cut the spaghetti squash in half and scoop out the seeds.  Place the squash face down on the baking sheet and dribble 3 tablespoons of water around them.  Bake for 40 minutes or until fork tender.  Let them cool enough to handle and fork out the strands.  The Ove glove works great for holding the squash.

Modified Fast Shrimp

  • 4 tablespoons coconut oil
  • 1 onion, diced
  • 2 lbs wild caught shrimp, peeled, deveined and tails removed
  • 5 big hand fulls of baby spinach leaves
  • 4 tablespoons full fat coconut milk
  • 1 tablespoon curry powder (or more to taste)
  • sea salt and black pepper to taste

In a large skillet, heat the coconut oil over medium heat.  Add the onions and cook until tender, about 4-5 minutes.  Add the shrimp, tossing frequently for 2-3 minutes or until the shrimp is pink.  Add the spinach, coconut milk and seasonings, mix well until warm and the spinach wilts.  Serve over roasted spaghetti squash.

We also had Elana’s Pantry Kale and Avocado Salad as a side.  Lots of great greens in this meal!

My daughter, who is a big fan of curry, tasted it and said “OMG Mom I LOVE this!”  That is always music to my ears .  Quick, easy and delicious I know Fast Shrimp will be a regular family favorite.

I am grateful each day for wellness, happiness and the opportunity to share with you.