For best diet results, and best taste results, use coconut oil as listed in the recipe.

If you do not have coconut oil, the next best option is extra virgin olive oil.

Don’t let the high fat content scare you away as these oils have the good kind of fat in them.

Start your brown rice before making the shrimp as it can take approximately 40 to 50 minutes for the rice to cook.

INGREDIENTS:
1 lb shrimp (peeled and deveined)
1 teaspoon coconut oil (or 2 tsp olive oil)
2 tablespoons lemon juice, fresh
2 tablespoons parsley, chopped and fresh
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper

PREPARATION:
1. In a large skillet, heat the coconut oil over medium heat.
2. Add the shrimp and minced garlic at the same time. Sauté for about 1 minute.
3. Add the lemon juice, salt and pepper to your skillet; stir to coat the shrimp evenly.
4. Sauté for an additional 3 to 4 minutes, or until the shrimp are bright pink and thoroughly cooked.
5. Remove from the stove and stir in the parsley to complete the dish.
6. Serve over brown rice.

Number of servings: 4