4 Serves
45 Mins
In a large mixing bowl, combine the raw shrimp with salt, black pepper, and allspice, ensuring each piece is evenly coated.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
.jpg&w=3840&q=75)
KoreanVitamin E
4 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
98 µg / 400 µgCalcium
200 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
117 mg / 420 mgPhosphorus
627 mg / 1,250 mgPotassium
689 mg / 4,700 mgSodium
1551 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
119 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
11 g / 20 gCholesterol
391 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Heat the coconut oil in a large skillet or wok over medium-high heat until shimmering.
Add the seasoned shrimp to the hot oil and sear until they begin to turn opaque.
Stir in the minced garlic, finely chopped Scotch bonnet pepper, and fresh lemon juice, tossing continuously to coat the shrimp thoroughly.
Continue to sauté for another 3 to 5 minutes until the shrimp are fully cooked, pink, and firm.
7
g68
g14
g
Thai
New Zealand