Prep Time: 10 Minutes
Cook Time: 15 Minutes
Approx. Total/Net Carbs for Entire Dish:
95 g / 80 g
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
3/4 teaspoon smoked paprika
1.5 lbs fresh raw shrimp, peeled and de-veined
1.5 cup red bell pepper, chopped (about 2 bell peppers)
1.5 cup onions, chopped (about 2 onions)
1 garlic clove, minced
3/4 cup bone broth
1.5 cup asparagus (about 3/4 lb)
1.5 cup zucchini (about 1.5 zucchinis)
2 cups sweet potato, diced (about 2-3 sweet potatoes)
Dash of crushed red pepper
Avocado oil or ghee for sauteing
Salt & pepper to taste
Tips & Substitutions
Fresh Shrimp: Frozen shrimp. Defrost your shrimp and make sure they’re nice and dry before you sauté them
Asparagus & Other Veggies: Feel free to substitute in any in-season produce in your area just be sure to adjust cooking time accordingly.
In a bowl, mix together the onion powder, garlic powder, smoked paprika, salt, and pepper.
Toss your shrimp in the herb and spice mixture to coat the shrimp.
Saute your shrimp in avocado oil in a cast iron skillet over medium heat until pink all over and cooked through.
Remove your shrimp from the pan.
Add additional avocado oil to the skillet if needed and add your onions and red pepper, sauteing until onions are soft and golden-brown.
Add sweet potato and half of your broth. The point of the broth is to give a little liquid to help steam the sweet potato (and later asparagus) which otherwise will take a lot longer to cook. Don’t use too much or else you risk having a soggy dish.
Once the sweet potato is soft, add the asparagus and zucchini.
Cook for 3-5 minutes with the lid on. Honestly just cook them long enough for the texture to be something you want to eat.
Increase the temperature to medium high, throw your shrimp back in the skillet and cook for a minute or two to reheat the shrimp and cook off any remaining liquid.