1 1/2 pound(s)
1 Tbsp
1 medium
1/4 cup(s)
3 large(s)
1 Tbsp
1/4 tsp(s)
1/2 tsp(s)
14 g
150 g
384 g
4 g
1.5 g
0.5 g
Marinate the shrimp. In a large bowl, add lime juice, salt and ground ginger. Stir to combine, add shrimp and toss to coat. Refrigerate for 20 minutes.
Add coconut oil to a wide pan on medium heat. Add shrimp and sauté for about 3 minutes on each side, or until shrimp turns pink and tails curl.
Toss shrimp with cubed peach.
Serve shrimp in butterhead lettuce cups topped with cilantro and green onions.
0.3 Servings Fruits / 3.2 Servings Vegetables
Calories: 255.5
Omega-6 / Omega-3 ratio: 1 : 1
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