Shrimp and Artichokes
Serves 4
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon coconut oil
- 1 ½ pounds large shrimp, peeled and deveined
- ½ teaspoon red pepper
- 1 garlic clove, minced
- 2 cups diced tomatoes
- 1 14-ounce can of artichoke hearts, drained and quartered
- 1 cup hearts of palm, sliced
- 1 tablespoon coconut aminos
- 1 teaspoon paprika
- ¼ teaspoon sea salt or pink Himalayan salt
Directions
- Heat the olive and coconut oils in a large skillet over medium-high heat.
- Add the shrimp, red pepper flakes, and garlic; sauté 3 minutes.
- Add the remaining ingredients and sauté for 3 minutes, or until the shrimp are done and the mixture is thoroughly heated.
