Garlic & Cilantro Baked Shrimp

The tang of the lime and the spice from the cayenne paired with the garlicky butter is a combination that will leave you saying W.O.W.!

You can double the shrimp in this recipe and I guarantee you won’t have leftovers…it’s that good…you won’t stop until every last shrimp has been devoured! You may even experience family members going to {physical} battle over the last few shrimp…or of course you can pull the “parent card” and tell your kids to step away from the dish and threaten to do something like take away their iphone!

Yes, it’s that good!  And the other added bonus is that, even though this is already gluten free, it can be made grain free/paleo just by subbing cauliflower “rice” for the brown rice.  If anyone has a casein allergy, use ghee instead of grass fed better and then adjust salt as needed.

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Garlic & Cilantro Baked Shrimp, Coconut Lime Rice and Sesame Roasted Asparagus

A flavor explosion of butter, garlic & cilantro drizzled over a pile of wild caught shrimp and organic brown coconut lime rice with sesame baked asparagus on the side!

Course

Dinner, Main Dish

Prep Time

15 minutes

Cook Time

40 minutes

Servings

people

Ingredients

Rice

• 2 cups Brown Rice-Organic non-GMO
• 2 cups Bone broth Chicken, lamb or beef will do-preferably unsalted
• 13.5 oz Coconut Milk-canned Organic Add enough water to bring it to 2 cups
• 1/2 tsp Sea salt-fine If bone broth is salted decrease salt to 1/4 tsp
• 1 tsp Lime juice
• 2 Tbsp Cilantro Finely chopped

Asparagus

• 1.5 Pound Asparagus-Organic Trimmed
• 1.5 Tbsp Toasted sesame oil
• 1/4-1/2 tsp Sea salt-fine
• 1/2 Tbsp Sesame seeds

Shrimp

• 2 Pounds Wild caught shrimp peeled and deveined
• 3 Garlic cloves minced
• 1/4 cup Cilantro leaves-packed or 1/2 cup loose + more for garnish
• 1 Onion-medium quartered
• 1/2 tsp Cayenne pepper Adjust as needed for desired spice level
• 1/2 tsp Sea salt-fine
• 1/2 cup Butter-Organic Grass Fed-softened Increase salt by 1/4 tsp if using unsalted butter
• 2 Tbsp Lime juice
• 6 Lime wedges

Course Dinner, Main Dish Prep Time 15 minutes Cook Time 40 minutes Servings people Ingredients Rice 2 cups Brown Rice-Organic non-GMO 2 cups Bone broth Chicken, lamb or beef will do-preferably unsalted 13.5 oz Coconut Milk-canned Organic Add enough water to bring it to 2 cups 1/2 tsp Sea salt-fine If bone broth is salted decrease salt to 1/4 tsp 1 tsp Lime juice 2 Tbsp Cilantro Finely chopped Asparagus 1.5 Pound Asparagus-Organic Trimmed 1.5 Tbsp Toasted sesame oil 1/4-1/2 tsp Sea salt-fine 1/2 Tbsp Sesame seeds Shrimp 2 Pounds Wild caught shrimp peeled and deveined 3 Garlic cloves minced 1/4 cup Cilantro leaves-packed or 1/2 cup loose + more for garnish 1 Onion-medium quartered 1/2 tsp Cayenne pepper Adjust as needed for desired spice level 1/2 tsp Sea salt-fine 1/2 cup Butter-Organic Grass Fed-softened Increase salt by 1/4 tsp if using unsalted butter 2 Tbsp Lime juice 6 Lime wedges

Instructions

1. Pre-heat oven to 400 degrees

   
2. Bring bone broth, Coconut milk, water, salt & rice to a boil and stir for 1 minute. Reduce heat to simmer and put on lid. Cook for 35-40 minutes or according to package instructions.

   
3. In a food processor puree garlic, onion, cilantro, cayenne, salt, softened butter and lime juice until smooth.

   
4. Toss shrimp with butter mixture in a 9 x 13 non-reactive baking dish

   
5. Place trimmed asparagus in a baking dish and drizzle with sesame oil, sea salt and sesame seeds

   
6. Place shrimp & asparagus in oven for 20 minutes, tossing both after 10 minutes.
7. Remove asparagus from the oven when tender to liking. Extend cooking time on shrimp if needed based on size of shrimp you used. Stir shrimp one final time when removed from the oven.
8. Stir the 1 tsp of lime juice & 2 Tbsp of chopped cilantro in to the rice.

   
9. Serve the shrimp and butter sauce over the brown rice with asparagus on the side. Garnish with cilantro and a lime wedge.

   

Recipe Notes

• You can EASILY substitute the brown rice for Cauliflower rice if you are avoiding grains!  Lots of recipes online, even ones that call for the coconut milk, cilantro & lime!
• Serve a small dish of pineapple or mandarin oranges on the side
• If you prefer more sauce and less shrimp, reduce shrimp by .5 pounds
• You can double the shrimp recipe and put in a crock pot on low and serve as an appetizer at a party along with some crusty bread
• If you purchased frozen raw shrimp be sure to thoroughly thaw them in the fridge and that they are dry or your sauce will end up watery!

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The recipes, stories and photography on my blog are my own creations {unless otherwise noted) and take a lot of time & testing.   I do appreciate it if you use them that you give proper credit and link back to my blog. If you make changes to something I created, it’s still a nice gesture to link back to my blog and mention where it originated from.  If you ever have any questions about sharing content, don’t hesitate to contact me!  thanks ya’ll…happy sharing!