10 ingredients · 20 minutes · 1 serving

Instructions

1. In a skillet over medium heat, add the avocado oil and shrimp. Cook for 3 minutes each side, or until cooked through. Set aside.
2. While the shrimp cook, add the extra virgin olive oil, lime juice, honey, and coconut aminos to a small jar and shake to combine.
3. Add the arugula, carrot and radishes to a bowl. Top with the cooked shrimp, the dressing and avocado. Divide between plates and enjoy!

Ingredients

• 3 milliliters Avocado Oil
• 127 grams Shrimp (large, peeled, deveined)
• 7 milliliters Extra Virgin Olive Oil
• 7 milliliters Lime Juice
• 875 milligrams Honey
• 1 milliliter Coconut Aminos
• 40 grams Arugula
• 1/2 Carrot (shredded)
• 15 grams Radishes (thinly sliced)
• 1/2 Avocado (sliced)

Energy Value

Notes

Leftovers
Refrigerate in an airtight container for up to three days.
Additional Toppings
Add chopped cilantro or chopped peanuts to the dish.
No Coconut Aminos
Use tamari or soy sauce instead.
More Flavor
Marinate the shrimp in a combination of lime, honey & coconut aminos 15 minutes before cooking.