Coconut Lime Shrimp - Whole 30

We came across this recipe when J was on whole 30 (I was not - hints the rice) and it was a family favorite. We made it again last week, so you know it has to be good!

The prep is easy and takes less than 5 minutes. The entire dish is cooked in 15 min. One pan and you're done. 

We enjoyed ours with a yummy side salad and broccoli. 

Ingredients

1 tbsp. extra-virgin olive oil

1 lb. medium shrimp, peeled and deveined (tails on or removed)

kosher salt

Freshly ground black pepper

1 c. coconut milk

Juice of 1/2 lime

2 tbsp. freshly chopped cilantro, plus more for garnish

1 tbsp. sriracha

Directions

1. In a large skillet over medium heat, heat oil. Add shrimp and season with salt and pepper. Cook until pink, 2 minutes per side.
2. Pour over coconut milk and squeeze with lime juice. Top with cilantro and Sriracha and stir to combine.
3. Reduce heat to low and simmer, 5 minutes. 
4. Garnish with cilantro and serve.