Honey-Ginger Shrimp Bowls (AIP, Paleo) with salad greens, radish, carrot, avocado, and a delicious dressing. Autoimmune Protocol compliant, gluten free, grain free, low allergen, anti-inflammatory, dairy free, nut free, top 8 free.
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
Combine the honey, coconut aminos, garlic, and ginger with a whisk in a bowl.
Place shrimp in a lidded container. Pour the marinade over and stir.
Marinate shrimp in the refrigerator while you prep the rest of your meal (salad and dressing), up to two hours.
Heat avocado oil in a skillet over medium-high heat. Pour shrimp and marinade into skillet. Cook shrimp on one side until opaque, about 3 minutes, and flip. Continue cooking for approximately 3 more minutes until shrimp is fully cooked and sauce has thickened to coat the shrimp. Season to taste with salt, pepper (optional), and lime juice.
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