The spicy, saucy, make-you-wanna-lick-the-plate babies take 15 minutes to get on the table and there's virtually no clean up—perfect after a long and tiring day at work. It's the sort of meal you want to snap a bib on for, lay out on a picnic table by the bucket full and eat right off the paper but for the sake of sauce preservation we went with bowls:) 



1/4 cup extra virgin olive oil

15 turns of fresh cracked pepper - never too much! 

1 tsp good sea salt 

Juice of 1 large lemon

1 tbsp coconut aminos (I don't eat soy but you can use liquid aminos or low-sodiium soy sauce if that works for you)

2 tbsp sriracha

1 tsp organic honey

1 tbsp grass-fed butter

1 pound frozen or fresh shrimp (I did peel on but this would work with peeled as well)


Preheat oven to Broil. In a small bowl, mix together the oil, spices, lemon, coconut aminos, honey and sriracha. Michelle Tam of Nom Nom Paleo has the recipe for an amazing paleo sriracha. Defrost shrimp if necessary and lay out in a single layer on a baking pan. Pour the sauce over the shrimp and add small dabs of grass-fed butter on top of the shrimp—this will melt over the shrimp and into the saucy goodness. Put in the oven on broil for 10 minutes and voila!  

I served mine in a bowl over a simple sweet potato mash and a side of sauteed broccolini. The mash soaks up all the delicious sauce making everything that much tastier:) As a lower-carb alternative you could make a cauliflower mash. 


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