Garlic and Red Pepper Shrimp


  • 1 1/2 TBSP Coconut oil
  • 1 lb. shrimp (16-20 count), peeled and deveined
  • Celtic sea salt to taste
  • 6 cloves garlic, minced fine
  • 1/4 tsp red pepper flakes
  • 2 tbsp cold butter, cut in 4 pieces
  • 3 TBSP lemon juice
  • 1/3 cup chopped Italian parsley, divided
  • 6 large romaine lettuce leaves torn


  1. Measure out all ingredients first, this recipe goes quick.
  2. Heat coconut oil in a skillet on high, when it starts to glimmer add shrimp
  3. Stir the shrimp as you complete the next steps
  4. Sprinkle with sea salt
  5. As the shrimp starts to turn pink, add garlic
  6. Add the lemon juice, parsley and butter
  7. When the butter is melted and the shrimp are cooked you are ready to serve on top of the lettuce



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