Easy Meal: Seared Shrimp with Lemon Butter Sauce


This recipe was originally posted on sexfoodandkettlebells.com, July 26 2013. 

 Life gets busy. When that happens, it's important that we have easy, delicious, and nutrient dense go-to meals that we can enjoy. This is one of mine!

The warming flavours of the butter, cayanne and mustard compliment the tartness of the lemon, and are a perfect pairing with shrimp. I generally keep some quality cooked/peeled shrimp in the freezer for a meal during the week. It's a great source of zinc, copper, and magnesium, and I usually ensure I enjoy at least one small meal like this per week, in addition to our 1x/week intake of grassfed liver. ... 

Of course, this recipe would also be a hit at an event, and I love having that flexibility. 



TIME: 10 min

YIELD: serves 2


1/4 cup grassfed or organic cultured butter

juice of 1 large lemon, freshly squeezed

3/4-1 tsp sea salt

1 1/2 tsp raw local honey

 4 cloves local garlic, minced (optional)

dash of cayanne pepper (approx 1/8 tsp)

1 tsp mustard (should be three ingredients only: ground mustard seeds, salt, ACV) 

300g cooked + peeled shrimp, thawed

1/2 tsp coconut oil


1. Mince garlic cloves (if using garlic). Transfer to a small pot with the lemon juice, mustard, butter (cut into small chunks), salt, and cayanne. Allow the butter to melt, stirring the sauce occasionally. 

3. Allow the mixture to reach a boil, and stir for a few minutes after decreasing the heat to med. Remove from heat, and transfer the sauce to a small serving bowl. (Serve the sauce while WARM)

4. While the sauce is being cooked, add a 1/2 tsp coconut oil into a large pan, and then sear the shrimp on med/high for about 5 min per side. Remove from pan, and place on serving plate. 

5. Dip the shrimp into the sauce, and eat 'em up. Enjoy!