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16 April, 2015

Shrimp Sauté

Comments : 1 Posted in : Fish, Gluten Free, Meals on by : rereinke@yahoo.com

I decided to jump on the ban wagon and cook with coconut oil vs. olive oil in this recipe. Coconut oil has been drawing so much attention lately for its health and beauty benefits. Coconut oil is said to be  more stable when it is heated, maintaining the health benefits for consumption. Not to self: it is solid until heated. I will not be switching to this oil solely because olive oil is my favorite, and is still the best oil for consumption. This meal took me less then 20 minutes to make so if your in a rush this is a great nutritious dinner to enjoy

Shrimp Sauté


10-12 deveined fresh shrimp

1 bunch of asparagus

1 box of button mushrooms

1/2 C sliced onions

2 cloves of garlic

1/4 C of chicken stock

1 lemon

1 T coconut oil

dash of red pepper flakes

salt / pepper


Season both sides of raw shrimp with salt and pepper. Pre-heat a sauté pan and add in the coconut oil. Add in the cloves of minced garlic. Slowly add in all the veggies and sauté for 8 minutes  stirring frequently.  Add in the chicken stock as needed so the veggies do not stick to the pan. Squeeze the juice of one lemon into the pan and add the shrimp. Sauté for 3 minutes or until shrimp turns pink. Add the red pepper flakes and serve.


Meal as plated 280 calories




One thought on : Shrimp Sauté

  • Laura
    April 16, 2015 at 8:51 pm

    i need to try this….seems so simple and looks delicious!

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