Easy Meals: Seared Shrimp with Lemon Butter Sauce


Life gets busy. When that happens, it's important that we have easy, delicious, and nutrient dense go-to meals that we can enjoy. This is one of ours!

The warming flavours of the butter, cayanne and mustard compliment the tartness of the lemon, and are a perfect pairing with shrimp. We generally keep some quality cooked/peeled shrimp in the freezer for a meal during the week. It's a great source of zinc, copper, and magnesium, and we usually ensure we enjoy at least one small meal like this per week, in addition to our 1x/week intake of grassfed liver. ... Of course, this recipe would also be a hit at an event, and we love having that flexibility. 

This week Jon is in Vancouver teaching a MovNat workshop, and I will be joining him soon for his brother's wedding. I've never been out to the West Coast and am really looking forward to it - to celebrating with loved ones, to eating good food, and to spending time out in nature. We'll keep you guys updated on our adventures!



TIME: 10 min

YIELD: serves 2


1/4 cup grassfed or organic cultured butter

juice of 1 large lemon, freshly squeezed

3/4-1 tsp sea salt

1 1/2 tsp raw local honey

 4 cloves local garlic, minced (optional)

dash of cayanne pepper (approx 1/8 tsp)

1 tsp mustard (should be three ingredients only: ground mustard seeds, salt, ACV) 

300g cooked + peeled shrimp, thawed

1/2 tsp coconut oil


1. Mince garlic cloves (if using garlic). Transfer to a small pot with the lemon juice, mustard, butter (cut into small chunks), salt, and cayanne. Allow the butter to melt, stirring the sauce occasionally. 

3. Allow the mixture to reach a boil, and stir for a few minutes after decreasing the heat to med. Remove from heat, and transfer the sauce to a small serving bowl. (Serve the sauce while WARM)

4. While the sauce is being cooked, add a 1/2 tsp coconut oil into a large pan, and then sear the shrimp on med/high for about 5 min per side. Remove from pan, and place on serving plate. 

5. Dip the shrimp into the sauce, and eat 'em up. Enjoy! 

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