Shrimp Scampi

My son loves shrimp. We eat it almost once a week. His favorite is this scampi recipe or just topped with pesto. Sometimes it's expensive at the grocery store, but I've found it frozen at Trader Joe's and it's affordable. 

I serve it over brown rice, quinoa, or if I've had my carbs (Fixers: yellow containers for the day), I serve it over zoodles or roasted spaghetti squash.

21 Day Fix Container Equivalents:

1 RED

1 TSP

INGREDIENTS

• 1 pound shrimp, tails-on, uncooked
• 1 Tbsp. extra-virgin coconut oil
• 6 cloves garlic, finely minced
• 1/2 C. fresh parsley, minced
• zest of one lemon (about 1 Tbsp.)
• juice of one lemon (about 2 Tbsp.)
• 1/2 tsp. crushed red pepper flakes (I omit this when I make it for my family, and just use it on my husband's and my plates.
• salt and pepper to taste

INSTRUCTIONS

1. Melt coconut oil in a skillet on medium heat.

2. Add garlic and sauté for about 1-2 minutes.

3. Add shrimp and cook until pinkish/red and a little translucent (I like them cooked more, so cook to your preference).

4. Take off burner and add lemon zest, juice, and let sit for about 3 minutes.

5. Top with salt, pepper, and parsley.

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