From the February/March 2018 issue
Serves 4


For the shrimp:

  • 1 pound peeled and deveined shrimp
  • 1 TBSP extra-virgin olive oil
  • 2 tsp finely grated lemon zest
  • 2 tsp finely grated orange zest
  • 1/4 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp sea salt

For the soup:

  • 2 TBSP coconut oil
  • 2 pounds asparagus, trimmed and cut into 1-inch pieces
  • 2 medium leeks, white and light green parts only, thinly sliced
  • 4 garlic cloves, minced or finely grated
  • 2 cups chicken broth, or more as needed

attempt from :
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today