Savor the bold and vibrant flavors of this Paleo Hibachi Shrimp, a quick and easy dish that's perfect for weeknight dinners or an impressive appetizer. Succulent shrimp are marinated in a tantalizing blend of coconut aminos, sesame oil, garlic, and ginger, creating a savory-sweet umami profile with just a hint of natural sweetness from honey. Cooked to tender perfection on a hot skillet or hibachi grill, these shrimp are ready in minutes and garnished with fresh green onions for a pop of color and flavor. Served with lemon wedges for a zesty finishing touch, this gluten-free, soy-free, and paleo-friendly recipe delivers restaurant-quality results in the comfort of your kitchen. Perfectly complements cauliflower rice or sautéed veggies for a complete paleo meal!
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In a medium bowl, combine coconut aminos, sesame oil, minced garlic, grated ginger, honey, sea salt, and black pepper to make the marinade.
Add the shrimp to the bowl and toss to coat evenly. Cover and refrigerate for about 15 minutes to marinate.
Heat a large skillet or hibachi grill over medium-high heat.
Once the skillet is hot, add the marinated shrimp in a single layer. Sear for about 2-3 minutes on each side or until the shrimp are pink and cooked through.
Remove the shrimp from the heat and transfer to a serving platter.
Garnish the shrimp with sliced green onions.
Serve immediately with lemon wedges on the side for squeezing over the shrimp.
Serving size | (609.7g) |
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Amount per serving | % Daily Value* |
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Calories | 795.0 |
Total Fat 29.5g | 0% |
Saturated Fat 4.4g | 0% |
Polyunsaturated Fat 11.7g | |
Cholesterol 857.3mg | 0% |
Sodium 2482.8mg | 0% |
Total Carbohydrate 23.5g | 0% |
Dietary Fiber 1.8g | 0% |
Total Sugars 16.2g | |
Protein 110.1g | 0% |
Vitamin D 0IU | 0% |
Calcium 364.8mg | 0% |
Iron 2.2mg | 0% |
Potassium 1356.0mg | 0% |
Source of Calories