Shrimp and Spinach Stir-Fry
This post contains affiliate links. For more information, read my privacy policy.
I never ate shellfish growing up. Not only do they look and smell weird, but perhaps my earliest memory is eating shrimp at some seafood joint and promptly getting sick. Never again, my stomach vowed. But now that I’m on the AIP, it seemed silly not to rotate in every single one of the “allowed foods” at least once. Thanks to Noah’s skillet skills and his love for and familiarity with seafood of all sorts, my first taste of shrimp was awesome.
Looking for More AIP Recipes?
Diet change can feel overwhelming. 28 Days of AIP is a meal plan that will help you get going with as little fuss as possible. With a variety of simple, delicious recipes, plenty of leftovers so you don’t spend all your free time in the kitchen, and shopping lists ready to go, all you have to do is follow the plan, then sit down and enjoy your meal!
Ingredients
- 1 tablespoon coconut oil
- 1 pound shrimp peeled
- 1/2 pound spinach
- 1/4 cup lemon juice omit for IC
- 1/4 cup extra virgin olive oil
- 4 cloves garlic minced
- 1/4 teaspoon ground black pepper omit for AIP
- 1/4 teaspoon sea salt
Instructions
- Heat the fat in a skillet over medium-high heat.
- Add the shrimp and stir-fry for 2 minutes.
- Add the spinach and cook, stirring, until wilted
- Stir in the remaining ingredients, then serve.
Very good lemon garlic flavour! Easy to make! Used combo of spinach, kale, tatsoi, arugula. Very yummy! Would also be nice over zucchini noodles to add more veggies.
What a great idea, Lynn! I’m glad you enjoyed the recipe!