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We went on vacation and stayed at an all-inclusive recently and went a little cray cray: 3-course meals and mixed drinks at least twice a day. Getting back to reality, we decided to do a little reset – where we followed Whole30 rules of a few days. What I love about this recipe is that it is Whole30 compliant, packed with flavor, has so few ingredients, and is quick! Overall, these garlic, ghee, lemon and pink salt shrimp were the perfect way to have a delicious meal without the guilt.
1lb shrimp (deveined, rinsed and patted dry)
1/2 tsp red pepper flakes
1/4 tsp Old Bay seasoning
1/8 tsp black pepper
1/4 tsp Pink sea salt (I get this from Trader Joe’s for ~$2)
4 cloves garlic (minced)
1 lemon, quartered
3 tbsp fresh parsley
3 tbsp ghee
Toss shrimp with red pepper flakes, old bay, black pepper and salt
Heat a 12-in skillet to medium heat
Add ghee, garlic and about half the parsley to the pan – cook for approximately 1 minute
Add shrimp to the pan – cooking about 2 minutes per side
While the shrimp cooks, squeeze lemon quarters over the shrimp
Add remaining parsley as a garnish
You could pair this with zoodles, cauliflower rice, or just eat them like I did – wrapped with a piece of butter lettuce.