This Shrimp meal is so delicious! Probably my favorite way to cook up shrimp now! Last year I had posted one of our family’s weekly favorites, So Easy Shrimp and Broccoli Rabe. In that recipe, you get more of an Italian flavor, using garlic, Extra Virgin Olive Oil, Oregano and a bit of Basil if you like. It is super flavorful and packed with lean protein! And this recipe here keeps that lean protein with the shrimp, but with a very unique flavor and some fantastic health benefits! Using powerful Coconut Oil along with some very talented turmeric, you’re getting some Anti-Inflammatory Pro-Healing nutritious qualities! You’ve probably been hearing all about the goodness of turmeric lately, and because I’ve been researching it myself, I’ve found it’s packed with vitamins, minerals, has been used medicinally having very strong Anti-Inflammatory properties and packed with antioxidants! I had to do make some meals and post some recipes helping to get more turmeric into my diet. It is good! And good for you! Below I found this great infographic from blogs.natureshappiness.com
I add it to my eggs everyday, I love the flavor! And here I’ve made this shrimp meal, so easy!
This recipe also calls for Cumin and Ginger, both superfood healing spices!Graphics below courtesy organicfacts.net
So what we need is the above mentioned Coconut Oil and Turmeric, Ginger and Cumin. I have just turmeric and ginger root powder alone but I also use this turmeric and ginger combination I found in a nice bag! We then need some chili powder,cilantro, smashed garlic, pink himalayan salt and don’t skip the fresh ground pepper as it helps in the absorption of the turmeric. Everything compliments each other so well! The Coconut oil gives a sweet nutty summer flavor combined with spicy warmth of turmeric ginger garlic and cumin! The lime is squeezed over everything at the finish!
This meal was actually inspired by a trip recently to NYC when my sisters and friend Kristy came to visit! It was a great girl’s city weekend! Kristy went to Medical School with my sister and is an ER Doctor by day, Crossfitter by night (or I might have that backwards… ER Physician by night, Crossfitter by day… or evening?) She’s also a world traveler whenever she has the chance to go, and she definitely goes! Living in Austin, TX she made the visit to NYC, straight off a flight from Peru! While we were together she was sharing her plans for her upcoming trip to Iceland and telling us stories from Yellowstone as well as Chile, Argentina and Cambodia! Just to name a few! I look at her social media profiles today and see she’s just returned from Japan! Her traveling lifestyle is inspiring!
So when we went to dinner at Indochine in the East Village near where my sister lives in NYC, Kristy had a pretty good idea of what would be good at this fantastic French Vietnamese restaurant. She ordered the Fish Soup, something I would’ve never thought to order, and it was DELISH! Coconut with a spicey flavor complete with shrimp and scallops. Soooo good!
If you’re ever in NYC and looking for a French Asian fusion flavor, this place was great! I haven’t attempted to make the soup yet, but what I’ve done with this recipe is try to get that combination of coconut with spices of turmeric and cumin.
What is good to know is that turmeric is fat soluble, it needs fat for the nutrients and health benefits to be absorbed in the intestine, so by adding the healthy fat of coconut oil, we get not only amazing flavor but also a powerhouse of health benefits with the turmeric coconut oil combo! Well-Fed Fusion!! Turmeric also needs black pepper to allow the bioavailability of the spice’s health benefits be absorbed! So I do add fresh ground black pepper to every turmeric recipe!
So let’s begin. Using quality raw shrimp (In my earlier blog of Shrimp and Broccoli Rabe I had purchased cooked shrimp only because the grocery near my house didn’t have a quality raw shrimp to buy. Well, now they do as they’ve stepped up their game!)
Add the spices of turmeric, ginger, cilantro, cumin, chili-powder, pink himalayan salt, fresh ground pepper, oregano; smashed garlic and coconut oil.
Cook it up over a medium to high heat. If you need to add more coconut oil do so.
Once the shrimp is cooked, I add in some sliced collard greens so they cook in the spices!
And towards the end I add the already cooked quinoa. This way the collard greens and quinoa take on the spices as well!
Place it all beautifully on a plate, add some fresh limes to squeeze over and you’re ready to enjoy a Well-Fed Fusion of lean protein shrimp, powerful coconut oil, talented turmeric, along with ginger, cumin and fresh lime!! And you didn’t have to travel the world to do so! Ahhh but definitely do so if you like to travel! I wish I could travel the world like Kristy one day!
Nico loves this meal! He said “That Smells DELICIOUS!!!” So I set the plate down to take a pic and he dove right in! Eating piece after piece! I made plenty so he had his plate and I get so happy when he’s eating so healthy! Which he has been doing so much more now as he gets older… and I get better at cooking meals!
Kali devoured the lime slices!
A note to add is that you can use any vegetable you like if you don’t prefer collard greens. I’ve done broccoli in place and it is super good! Added protein source too! And you could do this same flavor with broccoli rabe!
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- 13-15 shrimp raw and good sized, not small shrimp
- 1 tbsp coconut oil
- 2 tsp turmeric
- 1 tsp fresh ground pepper
- 1 tsp ginger can omit if it is already combined with turmeric as I have in this recipe
- 3-4 cloves garlic smashed
- 2 tsp cumin
- 2 tsp chili powder
- 1/2 - 1 tsp cilantro dried
- 1/2-1 tsp oregano
- 1/2-1 tsp pink himalayan salt
- 1 Lime sliced for squeezing over shrimp
- 2-3 leaves collard greens sliced and cut
- 1/2 cup cooked quiona
Ingredients
Side of quinoa and collard greens
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- Peel and rinse shrimp. Place everything together in pan or skillet and cook over medium to high heat.
- Once shrimp is cooked thoroughly you're ready to eat! You can remove and place on plate and squeeze fresh lime over and enjoy!
- For side of collard greens and quinoa, simply add collard green slices to same pan with spices already there and cook up, adding more coconut oil if you prefer. Then add already cooked quinoa. Allow collard greens to cook to your preference then add to plate with shrimp and enjoy!
Hi, your recipe is not on my list because certain seafoods cause imflamation. Shrimp is one of them. Most bottom feeders are not good. Everything settles to the bottom of the sea. Lobster is another bottom feeder. Hope this message enlightens you to more learning about foods that cause imflamation. Be safe, be happy.
Thanks for reading my blog, although I don’t think you actually read this post. The title is deceiving I will say and I will change it. If you in fact did read the post, you would see I am referring to the Turmeric, Ginger and Cumin in the recipe referring to anti-inflammatory and pro-healing. Contrary to the way you suggest your comment hopes to “enlightens me”, I am always educating myself and will always recognize a mistake. If you would like, you can go to my post titled https://mywholewellbeing.com/the-first-step-to-living-a-whole-well-being-lifestyle/ Where I refer to Taking Out the T.R.A.S.H. and briefly elaborate on the foods one should remove from their diet to eliminate chronic inflammation. Take Out the T.R.A.S.H. foods. Have you removed all Transformed/Processed foods, all artificial foods, soda and rancid hydrogenated oils from your diet? Just as some individuals cannot tolerate gluten or grains or lectin while others have no issues with it, and in similar instances where some are unable to tolerate dairy while others have no problem, certain seafood is amongst those where some individuals include it in their diet with ease as they’re consistently eating healthy overall and avoiding the T.R.A.S.H. foods. Everyone’s diet and individual nutrition needs vary. I respect that. That’s why some of my recipes do include foods that aren’t of a super strict “fad” diet i.e. peanuts are not considered paleo.
Here’s some information you left out. Bottom feeders include not only shrimp and lobster, but also halibut, cod, haddock, carp, snapper, bass, sardines, anchovies, mackerel, octopus and squid, catfish, crabs, crayfish and snails, eel and shark and other shellfish. (Notice Tilapia is not on that list? Or Tuna. But as you most likely know, there are a slew of concerns there) So I am assuming you do not eat any of those at all. Bottom feeders are at the bottom of the food chain and their diets do consists of algae, krill and plankton giving them plenty of Omega-3. With that being said, I thoroughly understand your concern and thus the source of the fish/shellfish must still be of high quality; shrimp in this case always wild-caught and from cold Pacific Northwest U.S. and Canada. And I do understand there are far worse things on that list than shrimp, and thus I will not post recipes. So, does this then mean larger predatory fish are then healthier to eat? Well, dioxins, mercury and pollutants in the water tend to be more concentrated in the flesh of the larger fish than the smaller. That’s a whole separate topic to tackle.
There’s a lot of information out there and I will tell you with honesty and without the risk of coming across condescending that I personally have found when many people remove the most obvious causes of inflammation in their diets, the T.R.A.S.H. foods (Transformed/processed foods such as fast-foods, refined flours and sugars, artificial foods, alcohol, soda, hydrogenated oils) first, their overall Well-Being improves tremendously. But I will always respect the choice of keeping other foods considered healthy out if it does not agree with your own health and well-being. Your Whole Well-Being is what matters most. What you know about your own body and how it responds to foods is the greatest knowledge. I will review my other posts to make sure I did not title others as misleading just as I did here and I appreciate the notification on that.
I do hope you are well and safe.
Jamie