Smoky Shrimp (Whole30 Compliant)

Smoky Shrimp

There are very few places that I’ve found around here that sell shrimp with the heads on.  I know, I know, most people don’t want to deal with the heads because they’re gross or whatever.  Let me tell you about shrimp heads: they make the MOST AMAZING shrimp stock!  This recipe doesn’t require it, but it’s a bonus byproduct.  I was so excited when we went to HEB last weekend and not only did they have shrimp with the heads on, but it was on sale for just over $5 a pound!  Color me stoked.

I’ve been working on a shrimp recipe recently and decided this was the perfect time to test-drive it.  The fact that I ended up with over a half pound of shrimp heads out of the deal was a surprise that is currently sitting in my freezer, awaiting a soon-to-come time where its fate will be that of broth.  I served these with a cauliflower-potato mash, but you could serve them with pretty much anything you wanted to.  Of course in traditional New Orleans style, they would be served with rice, but that is up to you!

Smoky Shrimp

3 Tbsp coconut oil

1 large shallot, diced fine

2 garlic cloves, minced

1/4 C white wine

1/2 tsp dried thyme

1/4 tsp smoked paprika

2/3 C Worcestershire

1/2 C bone broth

2 pounds shrimp, peeled and deveined

salt and pepper

2 Tbsp Kerrygold butter

1/2 C scallions, sliced thin


1.- In medium saucepan, heat 1 Tbsp coconut oil.  Add shallot and garlic, and cook, stirring until softened.  Stir in wine, thyme, and paprika.  Cook until reduced by half (about 3 minutes).  Add Worcestershire and broth.  Cook about 15-20 minutes (until reduced to 1/2 to 2/3 C).

2.- In large skillet, heat 2 Tbsp coconut oil.  Season shrimp with salt and pepper.  Cook a couple minutes, flipping sides, until shrimp has turned pink.  Pour sauce into shrimp pan and cook a couple minutes until thickened.  Stir in butter until incorporated.  Season with salt and pepper.  Serve, garnished with scallions.

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