Peruvian Shrimp with Green Sauce
Earthy seasoned shrimp get a quick sear and then are drizzled with a creamy and pungent cilantro garlic sauce for this Peruvian-inspired dish. I like to serve this atop cauliflower rice with extra cilantro and some sliced tomatoes.
Servings 2
Calories 566kcal
Ingredients
Shrimp
- 1 pound shrimp peeled and deveined
- 1/2 tablespoon lime juice
- 1 clove garlic minced
- 1 teaspoon cumin
- 2 teaspoons monk fruit golden, or 1 tablespoon coconut aminos
- 1/2 teaspoon paprika omit for nightshade-free
- 1/2 teaspoon oregano
- salt and pepper to taste
- 1/2 tablespoon avocado oil
Sauce
- 2 ounces cream cheese or kite hill cream cheese if dairy-free
- 1/4 cup mayonnaise or greek yogurt for lower fat
- 2 cloves garlic
- 1/2 tablespoon lime juice
- 1/4 teaspoon salt
- 1 cup cilantro 1 bunch including stems
- 1/4 cup pickled jalapeños omit for nightshade free
- 1/8 teaspoon pepper
Instructions
- Combine the shrimp with the lime, garlic, cumin, monk fruit, paprika, oregano, and a generous pinch of salt and pepper. Set aside.
- Combine all sauce ingredients in a blender and process until completely smooth. Season to taste with salt and monk fruit, as desired. Set aside.
- Heat a large pan over medium high heat. When hot, add 1/2 tablespoon avocado oil. When the oil is hot, add the shrimp. Cook on one side until opaque then flip and cook the second side until opaques as well, about 4-6 minutes total.
Notes
Nutrition made with Greek yogurt instead of mayonnaise: Calories: 390 cal, Carbs: 6g, Fiber: 1g, Fat: 17g, Protein: 51g
Nutrition
Calories: 566kcal | Carbohydrates: 6g | Protein: 49g | Fat: 38g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 614mg | Sodium: 2329mg | Potassium: 360mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1332IU | Vitamin C: 29mg | Calcium: 394mg | Iron: 6mg