A creamy soup is topped with browned, crisp garlic and juicy, seasoned shrimp. This soup only takes minutes to prepare yet is bursting with satisfying flavor, it’s wonderful any time of the year!
Prep Time: 5 minutes
Cooking Time: 15 minutes
1 tablespoon coconut oil
4 garlic cloves, peeled & minced
1 pound of medium shrimp, tail-on & deveined
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon dried red chili flakes
Juice from ½ fresh lime
1 teaspoon fresh ginger, peeled & minced
1 14.5-ounce can of coconut cream
3 medium avocados, peeled & pits removed
1 teaspoon fish sauce
1 tablespoon coconut aminos
½ cup fresh cilantro, chopped
Heat coconut in a cast-iron skillet set to medium-high heat.
Add minced garlic to the pan and toss until it is browned, about 2 minutes. Remove garlic from the pan and set aside.
In the same pan, increase the heat to high and place shrimps on the pan in an even layer. Season with sea salt, pepper and chili flakes. Do not move once in the pan and seasoned. Sear on each side for 1 minute.
Remove from the pan and toss with the browned garlic. Squeeze fresh lime juice over it all and toss with ginger.
Add the coconut cream, avocado, fish sauce and coconut aminos to a blender and pulse until very creamy.
Pour soup into 4 bowls and top with shrimp and garlic, garnishing with chopped cilantro.
Store any leftovers in the fridge in a glass container for up to 3 days.
Net Carbs: 0