Old Thymey Shrimp

Servings 4 servings


  • 1/3 cup lemon juice
  • 3 tablespoons white wine
  • 3 cloves garlic pressed
  • 2 teaspoons dried thyme
  • 1 teaspoon of sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds large shrimp peeled and deveined
  • 2 tablespoons ghee or use coconut oil


  • DO-AHEAD TIP: Marinate shrimp overnight or for at least 5 hours (see recipe).
  • n a large bowl, whisk together first 6 ingredients (lemon juice through black pepper); add shrimp and toss to combine well. Place in one (or two, if necessary) large zipper- topped freezer bag(s); seal and refrigerate overnight or for at least 5 hours.
  • At time of cooking, melt the ghee or coconut in a large skillet over medium-high heat.
  • Remove shrimp from marinade and add to the skillet; cook shrimp for 2 to 4 minutes per side or until pink and opaque.


SERVING SUGGESTION: Braised kale and Turnip Fries (peel turnips and cut into “fries”; toss with a little melted ghee or coconut oil and bake on a cookie sheet in a preheated 425-degree oven, turning once, until tender; season to taste with salt, pepper, and garlic powder).
NUTRITION: per serving: 259 Calories; 10g Fat; 35g Protein; 5g Carbohydrate; trace Dietary Fiber; 276mg Cholesterol; 726mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat. Points: 6
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