This is a delicious and very simple shrimp sautée recipe courtesy of Dr. Natasha Turner. It’s very nutritious with healthy fats and protein. It also contains anti-inflammatory spices like turmeric. It’s a must for easy weekday dinners and leftover lunches!
4 tbsp olive oil
2 garlic cloves minced
1 medium onion finely chopped
2 tsp fresh ginger minced
½ tsp cumin
½ tsp turmeric
8 oz. medium shrimp (peeled and deveined)
2 tbsp fresh lime juice
Heat oil in a medium sized skillet and sauté the garlic and onion until tender and slightly caramelized. Add spices and simmer for 5 minutes, feel free to add a little more olive oil if you want a thinner reduction rather than a slightly thicker consistency. Place the shrimp in the simmering sauce and cook 5-8 minutes until the shrimp are fully cooked (usually you can tell shrimp are cooked when they are light pink in colour all the way through). Serve on a bed of fresh spinach, quinoa, brown rice (or brown rice pasta) or enjoy cold in salads. Sprinkle with a little fresh lime juice and enjoy!
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