1.25 pounds of wild caught shrimp (peeled, deveined and cut into 1/2 inch pieces)
1 red pepper cut into 1/2 inch pieces
1 small red onion cut into 1/2 inch pieces
1 small zucchini cut into 1/2 inch pieces
1 small yellow squash cut into 1/2 inch pieces
Seasoning:
4 cloves of garlic minced
1/4 tsp cumin
1/2 tsp Sweet Hungarian Paprika
1 tsp sugar
1/2 tsp sea salt
1/4 tsp fresh ground pepper
1/4 cup chopped cilantro
Combine all ingredients
Cook using 1 to 2 tsp of coconut oil in a skillet, wok or a griddle top. Shrimp is cooked when it plumps up and becomes opaque.
Serve on:
- lettuce
- Cassava tortillas
- corn tortillas
- corn tostadas
Toppings:
1 cup shredded red cabbage
1 cup very thinly sliced jicama
pico de gallo ( pineapple or mango)
