Cilantro Lime Shrimp

Eating clean and nutritious is not cheap. In fact it can get pretty freaking expensive. My grocery bill can get insane if I don't budget myself and look for deals where I can. If you live in area with a local farmers market you can often get good deals but likely not on shrimp if you live in an area that is land locked. Regardless; places like Sprouts, Trader Joe's and even HEB have great price points on flash frozen wild fish. I actually prefer using frozen fish regardless as even most fresh fish at the store has been previously frozen plus working with frozen fish means I get to chose when I want to cook it versus being forced to cook my fish up as soon as I get home from the store! Below is a super quick and inexpensive shrimp recipe to enjoy on salads for lunch or for dinner with rainbow slaw as pictured below.


1 lb bag frozen jumbo wild caught shrimp (Trader Joe's has great deals on wild caught frozen seafood)

1/2 cup cilantro, chopped

granulated garlic and onion seasoning

1 lime

sea salt

1 tbsp  grass-fed butter

2 tbsp avocado oil


Defrost shrimp in plastic sealed bag under cool water until defrosted or skip this step if using fresh shrimp. Place thawed shrimp in shallow mixing bowl. Drizzle with avocado oil, garlic and onion seasoning, sea salt and chopped cilantro and set aside. Heat 1/2 tbsp of butter in skillet under medium heat. Once butter is completely melted and skilled is heated add 1/2 of prepared raw shrimp into skilled. Heat about 1-2 minutes on each side before flipping each shrimp and cooking another 1-2 minutes. Once shrimp is cooked through transfer to clean glass bowl or container and set aside. Heat remaining 1/2 tbsp of butter to skilled and place remaining raw shrimp in skillet and repeat steps above. Squeeze juice of one lime over cooked shrimp or serve with lime wedges.

RecipesLindsay Reno