Honey Lime Shrimp Bowl

This post contains affiliate links. Click here to see what that means!

In order to provide the free resources here on the Autoimmune Wellness website and social media channels, we may accept a commission or other support for our endorsement, recommendation, or link to a product or service in this post.

That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.

The weather is warming up and there’s nothing more satisfying than a deliciously refreshing salad! Personally, I love a good hot and cool combination, which has made bowls like this Honey Lime Shrimp Bowl a very popular menu item in my kitchen, especially during the summer months. As an option, the remaining sauté sauce can be made into a dipping sauce on the side — yum!

5.0 from 1 reviews
HONEY LIME SHRIMP BOWL
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-3 servings
Ingredients
  • ⅓ cup honey
  • ¼ cup coconut aminos
  • 2 garlic cloves, crushed
  • 1 teaspoon minced fresh ginger
  • 1 lb medium uncooked shrimp, peeled and deveined
  • Olive oil for sautéing
  • Salad greens
  • Cooked cauliflower rice
  • Veggies/fruit of choice
  • Sea salt as desired for seasoning shrimp
  • Optional: chopped cilantro or green onion for garnish
Instructions
  1. Place shrimp, garlic and sea salt in a container to marinate 30 minutes to an hour and set aside.
  2. Plate your salad greens, cauliflower rice and veggies and/or fruit of choice.
  3. Set aside.
  4. Next, combine honey, coconut aminos, and ginger. Whisk to combine.
  5. Heat olive oil in a pan over medium high heat.
  6. Add marinated shrimp to pan and cook for 1 to 2 minutes per side until just opaque before adding your sauce.
  7. Add lime juice and zest just before finishing.
  8. Add shrimp to your bowl or dish and Enjoy!

About Kris King

Kris is a wife and mommy to an amazing toddler boy. By day, she is a high school business teacher; by night, a creative who loves to cook! In 2016, she began chronicling her journey of switching to a paleo diet for fun on Instagram. However, a few years after that, she was diagnosed with an autoimmune condition called myasthenia gravis. Having recently had her first child, life wasn’t slowing down and neither was she. She gained a new sense of hope when she discover the AIP. That, coupled with her determination to bounce back with renewed strength, she officially made the switch to paleo lifestyle, developing recipes to include many that are AIP-friendly. Since then, she’s managed to decrease inflammation significantly, and has discovered the body’s miraculous ability to heal. Find more on Kris here: Fashioned2Inspire, Facebook, Pinterest, and YouTube.

2 comments

  • Mary says

    This looks delicious! How much sea salt? I don’t see it in the ingredient list.

  • Lori says

    We made this for dinner tonight and it’s wonderful. For veggies we used sugar snap peas and orange pepper. We sautéed our riced cauliflower in butter and garlic. This is definitely a meal we’ll make again… Thank you,

Leave a Comment

Rate this recipe: