- ½ c. lemon juice
- 1 small onion finely chopped
- ½ c. olive oil
- 3 garlic cloves minced
- 1 tbsp. lemon zest
- 1 tbsp. ginger grated
- 1 tsp. turmeric ground
- 24 large shrimp peeled and deveined
In a medium bowl, mix the lemon juice, onion, olive oil, garlic, lemon zest, ginger and turmeric together.
Place the shrimp into the sauce and refrigerate overnight.
Remove the shrimp and set the sauce aside.
Heat a skillet over medium-high heat and melt the coconut oil.
Stir-fry the shrimp for 5-10 minutes until they turn pink.
Add in the sauce you set aside earlier and heat through.
Serve and enjoy!