Lemon Basil Shrimp

Lemon Basil Shrimp  

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1. Put the shrimp in a bowl and add the paste, mix to combine then cover and refrigerate for 4-6 hours. 2. Heat the coconut oil in a large frying pan or wok over a medium/low heat. Add the onion, garlic, carrots and broccoli. Gently fry for 5 minutes. 3. Stir in the asparagus and bok choy. Cook until the bok choy begins to wilt and the asparagus is tender (about 5 minutes). Stir in the cilantro. 4. Add the shrimp to the pan, and sprinkle over the lime juice. Cook until the shrimp colour (about 3 minutes). Serve immediately.

  • 10.0 pieces shrimp (raw shelled and tails removed)
  • 3.0 tbsp basil ( paste)
  • 1.0 tbsp coconut oil
  • 6.0 spears asparagus (trimmed)
  • 2.0 pieces carrots (peeled and cut into batons)
  • 0.5 head broccoli
  • 2.0 heads baby bok choy
  • 1.0 piece onion
  • 1.0 clove garlic (minced)
  • 2.0 tbsp cilantro (chopped)
  • 0.5 medium lime (juiced)