Moringa Crusted Wild Shrimp

Moringa is our favorite hero ingredient these days. It is a leaf that is native to the Philippines and Haiti. It is said to be twice as anti-inflammatory as turmeric. Rather than taking it in it's supplement form we love to cook with it. It has a peppery taste to it similar to arugula.

Yields: 4 servings

 

1 tablespoon avocado oil

1 pound large shrimp, cleaned and deveined

½ cup Moringa powder

1 teaspoon minced garlic

1 teaspoon lemon zest

2 tablespoons Italian parsley, chopped

sea salt to taste

 

 

Pat the shrimp dry with a paper towel and season with sea salt. Place moringa in a medium bowl. Toss the shrimp in and keep tossing until completely coated.

Heat avocado oil in a skillet over high heat.
Add the shrimp. Cook for 90 sesconds on each side.

Add garlic and lemon zest and continue to cook for 1-2 minutes.

Remove from pan and toss with parsley.


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