I’m back from vacation.  I’m still trying to get back into the swing of things.  I have to say a getaway to a spa on your birthday is absolutely fabulous and I highly recommend everyone do that one in their lifetime.  It was a well needed break for my mom and I!  We had a great time!  I was sad to leave my little ones for 4 days but in the end I came back a happier mom.  I’ll be recapping my trip soon.  After I download over 150 photo’s that is! 

On our trip to the spa we had the chance to participate in a cooking demo by one of the chefs at the spa.  The wonderful thing about the Enchantment Resort in Sedona is the food is healthy and they are willing to make any changes you may need to fit your diet needs.  So all you Paleolovers out there….this is the perfect place for a vacation!  There wasn’t anything on the 3 restaurants on site that didn’t offer something that wasn’t Paleo friendly with just a few minor adjustments. 

Now back to the cooking demo, in the demo the chef made a version of this recipe.  Instead of using watermelon like the chef used I used cantaloupe, honeydew and pineapple.  So try different fruits in your recipe to adapt it to your favorites.  This was great when I was there and great when I got home and made it for the hubby.  If you don’t like things too spicy just don’t use as much jalapeno pepper.

I’m going to keep this post short because I’m a tired girl who just headed back to work today and need to get some shut eye before my 4:30am wake up call happens tomorrow morning.  CrossFit calls!

Enjoy everyone!!

Spicy Lime Shrimp with Fruity Pico De Gallo

Print Recipe

Spicy Lime Shrimp

15-20 Large Shrimp (about 1 pound), clean and peeled

1/2 Jalapeno Pepper, diced (less if you don’t like spicy)

3 limes, juiced

1/2 cup green onion, diced

1 teaspoon garlic, minced

2 tablespoons cilantro, chopped

1 teaspoon coconut oil

Instructions:

Preheat saute pan to med heat with coconut oil.

Saute shrimp on medium heat.  Cook 3/4 of the way through, add garlic and then deglaze with the lime juice.  Toss for 2 minutes or until shrimp are cooked.

Finish with fresh jalapeno, green onion, and cilantro. 

Fruity Pico De Gallo

1/2 cup pineapple, diced

1/3 cup cantaloupe, diced

1/3 cup honeydew, diced

1 tablespoon red onion, diced

1/2 Jalapeno, diced

1/3 cup cilantro, chopped

1 teaspoon garlic, minced

salt to taste

fresh ground pepper to taste

Juice of one lime

Instructions:

Combine all ingredients in a bowl.  Mix well.  If time allows allow to stand in refrigerator for 1 hour before serving other wise serve on top of shrimp and enjoy.

Enjoy!!

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