Paleo Mexican Shrimp Recipe

This central American or Mexican-style sauteed shrimp recipe has been a staple and my go-to recipe for the past few weeks. I say style, as I know this is far from an authentic version so, this is my take and what I had available at my disposal with resources.

Having go-to recipes at your disposal is key to long-term success with eating healthy. Go to recipes is all about efficiency, function, and application. It is centered around our fast-paced modern lives compounded by time, energy, and cost.

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The Importance of Cooking At Home

Everyone wants to be and eat healthy yesterday but very few put in the investment and self-responsibility. You don't require to be cooking, sourcing, prepping, or thinking or even becoming a researcher diving into nutritional nuances or measuring every single gram of food basically becoming a food psychopath.

Our ancestors never functioned or operated like this. Information overload. That said we live in different times and scenarios. We have to adapt and evolve with the cards we are dealt. Cooking for ourselves is one such thing, we need to adapt and evolve to do for ourselves.

We need to become self-reliant and more informed about the choices we make with our food. Literally, cooking at home can be one of the most important principles to improving your health before you even enter down rabbit holes.

I have got 99 health problems but cooking my food at home solved 91 of them.

— livevitae.com 🌞💧🧲 (@livevitaeuk) October 13, 2022

This recipe has been created from local produce where I am right now in Nicaragua. Humble single ingredients transformed into a party-in-the-mouth meal. The shrimp recipe took me 15 minutes from, start to finish. You can make your life easy and more enjoyable by preparing the ingredients upfront as opposed to whilst the pan is on and a few things are happening at once.

You can view the video/reel below on our Instagram channel if you prefer using both visual cues.

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A post shared by Ryan Carter | Nutritionist 🌞💧🧲 (@livevitae)

The recipe can be tweaked to meet your needs with additional extra ingredients which I simply didn't have in the fridge. These include cilantro (coriander), garlic or black garlic and coconut aminos as suggestions.

The whole point of this being a go-to recipe is that it can be slightly adjustable and plastic to what you have. For example, no red onion use white onion, no jalapeno use chili sauce, no shrimp use scallops. Be adaptable with your meals and recipes

Kitchen Tips

A handy tip is to use the skills your fishmonger has with his experience and knife skills. They can prepare your fish or shellfish in minutes which takes you hours to do. I do not think any home cook enjoys the process of removing the digestive tract of shrimp. Asking your fishmonger nicely to do the dirty work is the best logical option.

PALEO SHRIMP RECIPE

Serves: 1
Skill level: Easy
Prep time: 5 minutes
Cooking time: 10 minutes

PALEO SHRIMP INGREDIENTS

• 6 oz shrimps (ask the fishmonger to devein + remove the shell - make life easy)

• 1 tsp butter or ghee

• 1 red onion - halved with ½ sliced thinly sideways and other ½ lengthwise

• ½ jalapeno - finely sliced

• 1-2 plum tomatoes - chopped with the white middle removed. Remove seeds if a problem.

• Green bell pepper. Top removed, seeds and white pith removed, sliced lengthwise 0.5cm.

• 1 lime

• 1 ripe avocado - mashed.

HOW TO COOK PALEO SHRIMP

Heat a wide saucepan on medium-high. Add the fat of choice.

1. Add the shrimp and lightly brown the exterior to retain and lock in the flavor and moisture. Cook for 2 minutes.

2. Add the sliced lengthwise red onion. Cook for 1 minute adding the sea salt.

3. Add the green peppers to soften. Cook for 2 minutes.

4. Add the chopped plum tomatoes. Cook for 2 minutes.

5. Turn the heat off.

6. Prep the smashed avocado.

7. Add the remaining red onion, and add the jalapeno.

8. Dollop the avocado in the middle and then squeeze the lime juice over

9. Season to taste if needed. Adding fresh herbs if you have them.

10. Enjoy.

Nutritional Value (per serving)

CALORIES: 478
PROTEIN: 29
CARBS: 32
FAT: 26
FIBER: 13.7g
VITAMIN B1: 0.3MG
VITAMIN B2: 0.3MG
VITAMIN B3: 6.3MG
VITAMIN B5: 2.8MG
VITAMIN B6: 1.1MG
VITAMIN B7: 1.3UG
VITAMIN B9: 186UG
VITAMIN B12: 1.9UG
CHOLINE: 170MG
VITAMIN A: 156IU
RETINOL: 123.5UG
VITAMIN C: 115MG
VITAMIN D: 3.9IU
VITAMIN E: 5MG
VITAMIN K: 38UG
CALCIUM: 148MG
COPPER: 0.7MG
IRON: 1.8MG
MAGNESIUM: 100MG
MANGANESE: 0.5MG
POTASSIUM: 1251MG
SELENIUM: 51UG
ZINC: 2.9MG
OMEGA 3: 0.4G
OMEGA 6: 2.4G