Using a slow cooker, with gentle steady heat, is a great way to cook fish and other types of seafood. Serve this dish with a veggie side dish of your choice like the Superfood salad or the cauliflower mash. For the yellow phase, add in a ½ cup cooked quinoa or a small whole grain or whole wheat pita.
Ingredients Serves 2
3 tablespoons coconut oil
1 pound medium, peeled, deveined shrimp
½ teaspoon paprika or Mrs. Dash
¼ teaspoon freshly ground black pepper, to taste
1 onion, peeled, chopped
⅓ cup chopped fresh parsley
1 lemon zested, quartered
Lightly coat bottom of slow cooker with coconut oil. Sprinkle paprika and pepper over the shrimp and place in slow cooker.
Scatter onions and parsley over the top of the fish. Squeeze the lemon over the top of the shrimp. Cover and cook on low for 1 – 1 ½ hours, then serve immediately.
Nutritional Stats Per Serving
(Serving size: ½ pound shrimp)
436 calories, 41g protein, 3g sugars, 13g carbohydrates, 22g fat (18g saturated), 90mg cholesterol, 4g fiber, 129mg sodium