Lemon Sesame Shrimpies

When shrimpies are on sale, you buy ‘em up and get creative.

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I’ve been trying to incorporate more fish (less red meat) into my diet this year, and I’ve also been on a sesame oil fling lately. It’s so stinking good. I wasn’t positive what would happen when I combined sesame with lemon and spicy pepper, but BAM this was good. Don’t be worried about spiciness - this was actually pretty mild. If you want it spicier, add more red pepper chili flakes. If you don’t have access to a Trader Joe’s for the Yuzu sauce (Yuzu is a Southeast Asian citrus), you can mix 1 tbs. lemon juice, 1 tsp. of honey, and add more of the pepper flakes. Done!

Lemon Sesame Shrimpies

  • 2 tbs. sesame oil

  • 1 drop of Young Living Lemon Vitality Essential Oil

  • 1 tbs. Yuzu Hot Sauce (Trader Joe’s)

  • 1/4 tsp. red pepper chili flakes

  • 1/4 tsp. salt

  • 1/8 tsp. garlic powder

  • 8-10 raw jumbo shrimpies out of their shells, de-veined and all clean and patted dry

  • Olive oil for cooking the shrimpies

Mix your ingredients together in a glass or stainless steel bowl - don’t use plastic because you are using a lot of citrus here, and citrus eats through plastic and leaves nastiness behind. Mix all your ingredients up and add in your clean shrimpies. Cover, and let marinate overnight.

When you are ready to cook, add a little olive oil to a skillet, and turn the heat up to medium. Lay the shrimp in the hot skillet until one side of the shrimp gets pink, then flip with some tongs. Cook until fully pink.

I served these shrimpies with red lentil linguine (no gluten and CRAZY protein) and stir fried veggies.

Mangia <3

Samantha Bossalini