Tiger Shrimp with Cherry Tomatoes and Sautéed Onions (Paleo)
Main Dishes • Pan-Asian
Description
Tiger Shrimp with Cherry Tomatoes and Sautéed Onions (Paleo)
Ingredients
- Tiger shrimp in brine 0 lbs
- Marinated cherries 10 pieces
- Ocean salt to taste
- Onion 1 head
- Lime 1 piece
- Chili Flakes 1 teaspoon
- Garlic 3 cloves
- Ground Black Pepper to taste
- Ghee 3 tablespoons
Step-by-Step Guide
Step 1
If you have fresh tiger shrimp, they need to be cleaned to the tails (remove the vein on the back and peel, leaving only the tail). If the tiger shrimp were stored in the freezer, no worries — take them out of the packaging and place them in a colander under cold water for 5–7 minutes, then let the water drain and pat the shrimp dry with a paper towel to remove excess moisture.
Step 2
In a separate bowl, sprinkle the shrimp with salt, chili flakes, add finely crushed garlic (you can use garlic salt) and ground black pepper to taste, and mix everything thoroughly.
Step 3
While the shrimp absorb the aromatic spices, slice the onion into thin half-rings, heat a skillet, and sauté the onion in ghee over medium heat until golden brown.
Step 4
Add the cherry tomatoes to the onion and sauté them for 2–3 minutes (try to keep the tomatoes whole).
Step 5
Remove the onion and tomatoes to a separate dish, slightly increase the heat under the skillet, and add more ghee. It's time for the shrimp: sauté the shrimp on both sides until pink (literally 1–2 minutes on each side).
Step 6
Place the cooked shrimp on serving plates and top with the sautéed onions and cherry tomatoes. Optionally, drizzle with lime juice.
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