I dont know how else to say it, this shrimp is SUPER fresh!!

The combination of lemon, garlic, basil, mint and chives is sure to make you feel like its summer. I love to make this whenever I need a quick and easy meal that literally takes under 20 minutes to throw together!

I’ve served this shrimp with steamed asparagus, delicious salads or my favorite way – in tacos! I hope you enjoy 🙂

INGREDIENTS

• 3 tbsp olive oil
• 4-5 cloves garlic, minced
•  ½ tsp dried chili flakes
• 2 lbs raw shrimp, peeled
•  2 lemons
• ¼ cup white wine (or water)
•  1 tsp sea salt
• 3 tbsp finely chopped fresh basil
• 3 tbsp finely chopped fresh mint
• 3 tbsp finely chopped fresh chives
• FOR TACOS:
  • 6-8 small gluten free or organic corn tortillas OR lettuce leaves
  • 2 cups shredded cabbage
  • 1 cup finely chopped kale
  • 2 tbsp apple cider vinegar
  • 2 tbsp avocado oil
  • sea salt
  • 1 tsp honey (optional)

METHOD

• In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and chilli flakes and cook for 1 minute or until fragrant
• Add the shrimp + juice from 1 and 1/2 lemon and sauté for 1 minute
• Add the white wine or water and cook for another 3-4 minutes until the shrimp turn pink and are cooked through, the liquid remaining will be a delicious sauce!
• Remove from heat, season with salt and add the fresh herbs on top
• Serve with remaining ½ lemon cut into wedges
• FOR THE TACOS:
• mix together the cabbage, kale, apple cider vinegar, avocado oil, sea salt and honey to make the cole slaw
• serve with the shrimp on tacos or lettuce wraps and enjoy!