1 pound of wild caught shrimp

1 large onion, thinly sliced

1 can coconut milk

several springs fresh thyme

salt and pepper, to taste

1 Tablespoon cooking fat



Ensure shrimp are thawed, peeled, and de-veined. Melt cooking fat in a large skillet over medium heat, and add onions. Salt and pepper onions to taste, and let cook until starting to turn translucent but still slightly crisp.

This should take less than 10 minutes, being sure to stir at least once.

Then add coconut milk. Stir to coat onions. Strip thyme leaves from branches and add to coconut milk. Let simmer for 10 minutes. The onions will continue to cook and the sauce will reduce and thicken. Add more salt and pepper, if desired.

Finally, add shrimp to skillet. Stir to coat. Let simmer, stirring occasionally, until shrimp are pink and cooked through. You will know they’re done when they curl up tighter and take on a bright pink color.

Serve over vegetable of choice. Paleo Shrimp Alfredo is pictured above atop steamed kale, but other great options include riced cauliflower, zucchini noodles, or spaghetti squash.