Hungry for variety? You’ve got spice in your cabinet, why not be bold with them? Jamaican jerk shrimp makes for a daring dinner alternative, and you can settle the spices with a dunk in tangy yogurt sauce that coats as it cools. Cucumber salad provides more contrast to round out this delicious, low-carb meal.
Ingredients
24 large shrimp, peeled and deveined
2 Tablespoons coconut oil
1 tsp. cloves
2 tsp. Jamaican allspice
2 Green onions
Juice of 1 lime
Salt to taste
Cayenne pepper to taste Continue reading
If you don’t have a medium cucumber, slice up two small ones. If your cucumber is oversized, peel skin, then slice longways down the middle and scoop out the tough seeds before slicing into C shapes.
Ingredients
1 medium cucumber
1 small white onion, cut into chunks
3 tbsp. coconut oil
2 tbsp. fresh lime juice
1/2 cup fresh parsley, chopped
Salt and pepper to taste
Directions
Place cucumber, peeled and sliced, into a large bowl. Add onion pieces, parsley, salt and pepper. Toss. Combine coconut oil and lime, pour over cucumbers, and toss again.
Serves: 4.
