Are you looking for a simple & lighter option for dinner after all the wonderful, yet rich, holiday meals? Or maybe you’re a seafood lover but don’t want to spend all evening in the kitchen. Or perhaps, like me, you’re on the AIP diet journey and in need of something a little different.
If so, this recipe may be for you!
Last summer, at our local farmers’ market, a lady was selling a huge potted lemon thyme plant. Before that moment, I didn’t even know it existed. The aroma was sooo wonderful that we took it home with us! I begin to experiment with it in everything from beef meatballs to this shrimp sauté and it always elevated the flavor!
For me, the more lemon-thyme, the better the dish!
However, I would like to note that shrimp is pretty high in cholesterol. So please take that into account if anyone has elevated cholesterol or heart issues in your home.
Therefore, whether you eat or drink, or whatever you do, do all to the glory of God.1 Corinthians 10:31 (NKJV)
Now, on to the recipe…
What You’ll Need:
Here are photo step-by-step directions. Scroll down for a printable recipe card with ingredient list and more detailed instructions.
AIP Shrimp Sauté with Lemon-Thyme & Leeks
Serve with sauteed broccoli, cauliflower rice & avocado for a complete meal!
- Fresh herbs always elevate the flavor, but if you cannot find fresh lemon thyme where you live, you can buy the dried version on amazon here. But remember, when it comes to herbs, always use a much smaller amount for dried compared to fresh.
- Although the flavor will be different, you can substitute lemon-thyme with the classic combination of salt, pepper (omit for aip), garlic powder, parsley & fresh lemon juice for a yummy shrimp sauté.
- 32 oz. small, wild caught shrimp, peeled & deveined
- 2-3 leeks, sliced (white & light green parts only)
- 3 green onions, sliced
- Handful of fresh Lemon-Thyme sprigs, divided
- 2 Tbsp. Avocado oil (or oil of choice)
- 3/4 tsp. Pink Salt
- Thaw Shrimp according to package directions.
- Heat a large skillet on medium-low. Add oil.
- When hot, add a few of the lemon-thyme sprigs & heat until fragrant.
- Add leeks & green onions. Cook a few minutes until they begin to look translucent.
- Move leeks & onions to the outer edge of skillet. Add shrimp, salt & the rest of the lemon-thyme (leaves only).
- Cook shrimp 2-3 min per side, flipping once.
- When pinkish-red in color and are in the form of a C, they are ready. Salt to taste.
- Serve up & enjoy!
I pray this recipe helps your meal planning & homemaking go a little smoother this week!
What are some of your favorite after-holidays meals? Share below!
And if you enjoyed this recipe, be sure to give it a like, so I’ll know to add more like it in the future. And don’t forget to subscribe so you’ll be notified about future recipes and posts!
[Looking for more easy & healthy dinner recipes & inspiration? Check out my Semi-Homemade Spaghetti (Squash) & “Meat”balls, Strawberry & Citrus Spinach Salad or Master Your Meal Planning with Crockpot Chicken.]
And as always,
Be Kind. Be Encouraging. Be a Multiplier!