From the April/May 2017 issue
Serves 4


For the shrimp:

  • 1/4 cup canned coconut milk (full fat)
  • 1/4 cup water
  • 1/4 cup fresh orange juice (from about 1 orange)
  • 2 TBSP fresh lime juice (from about 2 limes)
  • 1 TBSP hot sauce
  • 2 tsp coconut aminos
  • 1 pound large (31-40 count) shrimp, peeled and deveined

For the avocado cream:

  • 2 medium ripe avocados, pitted
  • 1/2 cup canned coconut milk (full fat)
  • 1/4 cup extra-virgin olive oil
  • 2 TBSP fresh lime juice
  • 2 TBSP fresh parsley or cilantro
  • 1 tsp honey

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