Lemon Onion Shrimp

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 29 minutes
Servings 4 servings


  • 2 cloves garlic minced
  • 5 green onions chopped
  • 2 lemons 1 juiced and 1 sliced
  • 2 tablespoons apple cider vinegar
  • 2 pounds large shrimp peeled and deveined
  • 3 tablespoons coconut oil
  • sea salt and freshly ground black pepper to taste


  • In a large bowl, combine first 5 ingredients (garlic through shrimp). Mix well, cover bowl and place in refrigerator to marinate for 4 to 5 hours or overnight.
  • At time of cooking, remove shrimp from refrigerator.
  • In a large skillet, heat coconut oil over medium high heat and add shrimp and marinade to skillet.
  • Cook for 10 to 12 minutes, while stirring regularly to make sure both sides of shrimp cook through.
  • Remove from heat once shrimp are done (pink and opaque).


SERVING SUGGESTIONS: Zucchini pasta (julienne or cut large zucchini lengthwise into thin strips; stir-fry in a skillet coated with olive oil over medium-high heat until slightly limp).
NUTRITION: 344 Calories; 14g Fat (37.1% calories from fat); 47g Protein; 7g Carbohydrate; 1g Dietary Fiber; 345mg Cholesterol; 340mg Sodium. Exchanges: 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat.
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