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Monthly Recipe: Tandoori Shrimp

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I am always looking for new healthy weeknight dishes to try out on my family. This one checks every box – Whole30, Paleo and Macro friendly, and, most importantly, on the table in 30 minutes or less. It’s also basically a one pan meal, earning even more points in my book. It’s fresh and light, and makes a great dish for a May evening.  Even more, shrimp are very high in protein and very low in fat! What’s not to like?!

* 1½ pounds fresh or frozen shrimp (21-25 count), peeled and de-veined
* ½ teaspoon salt
* ½ cup full fat coconut milk
* 1 tablespoon tandoori or masala spice mix (no salt added)
* 1 tablespoon freshly squeezed lemon juice
* ¼ cup minced fresh cilantro
* 2 limes, sliced into wedges

Step 1: Peel & De-Vein Shrimp
If you are using frozen shrimp, run them under cold running water until defrosted. Peel, de-vein , and clean the shrimp if they are not already prepared.

Shrimp in the shell
Shrimp de-veined without shells








Step 2: Mix The Marinade
In a large bowl, combine the salt, coconut milk, tandoori or masala spice mix, and lemon juice. Whisk well.








Step 3: Add The Shrimp
Add the shrimp and toss to coat. You can let this sit (refrigerated) up to 30 minutes.








Step 4: Roast Shrimp
Heat the oven to 400°F with the rack in the middle position. Arrange the shrimp in a single layer on a parchment-lined rimmed baking sheet.

Roast for 6-8 minutes, or even less – keep a close eye on these as shrimp can overcook quickly. Shrimp are done when they turn opaque and pink on the outside.







Step 5: Garnish & Serve
Sprinkle with cilantro and serve over cauliflower rice, a bed of spinach, or rice noodles – whatever floats your boat!

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