HONEY-GINGER SHRIMP BOWLS (AIP, PALEO)

I usually eat 3 ounces, and he inhales the rest and gives me a sad face because I didn’t double the recipe.

So with this recipe, if you don’t need that much shrimp per person, you could double the salad bowl and dressing recipes, and keep the shrimp the same for four servings. Fair warning, though – you may also get the sad face if you do it this way! These shrimp are delicious!

Which is saying a lot because, to be honest, I’m not a big fan of shrimp. I usually feel like it’s a lot of work with little return, and it’s difficult to find sustainable options. I also love shrimp with intense Asian or Mexican flavors (and a shout out to Creole/Cajun), many of which I can’t eat without severe joint pain – peppers, tomatoes, etc. There’s a cart a few blocks from my house with the most amazing ceviche – now that I could eat for every meal. Especially in the summer!

Ingredients

• Shrimp Ingredients
• 12 oz large uncooked shrimp peeled and deveined
• 2 tbsp honey
• 2 tbsp coconut aminos
• 1 tsp fresh ginger minced
• 2 cloves garlic minced
• 2 tsp avocado oil
• lime, sea salt, and freshly ground pepper (optional) to taste
• Salad Ingredients
• 4 cups greens of your choice (I used arugula and spinach)
• 1/2 cup shredded carrots (I used a box grater)
• 1/2 cup shredded radishes
• 4 green onions sliced
• 1/4 cilantro chopped
• 1 avocado sliced
• Dressing Ingredients
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp coconut aminos
• 1 tsp honey
• 1/4 tsp garlic powder
• 1/4 tsp ginger powder
• sea salt and pepper (optional) to taste

Instructions

1. Combine the honey, coconut aminos, garlic, and ginger with a whisk in a bowl.
2. Place shrimp in a lidded container. Pour the marinade over and stir.
3. ........................................

for full recipes please see : rallypure.com

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