Chilled marinated cilantro shrimp recipe. Paleo, gluten-free, dairy-free and keto friendly, this is an easy and flavorful dish.
- 1 lb raw shrimp, peeled and deveined
- ¼ cup extra virgin olive oil
- 2 organic limes, juiced
- 1 cup fresh cilantro, chopped
- 3 cloves garlic
- ¼ of a red onion, sliced
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp sea or pink salt
- ¼ tsp black pepper
- Shredded organic red or green cabbage, for serving
Rinse and drain shrimp and set aside. Make marinade by adding olive oil, lime juice, cilantro, garlic, red onion, oregano, paprika, salt and pepper in a blender and blend until smooth.
Place shrimp in a bowl and add two heaping tablespoons of marinade. Reserve the rest of the sauce for dipping. Toss to coat shrimp thoroughly. Cover and place in the refrigerator for 10 minutes to an hour. Heat a medium skillet over medium heat and a dash of olive oil. Cook shrimp about 2-3 minutes each side until no longer translucent. Serve on top of fresh cabbage and serve with extra cilantro marinade sauce.