Roasted Shrimp with Tomatoes

  • 1 1/2-2 pounds large shrimp, peeled & deveined, lightly rinsed and dried
  • 2 cups fresh tomatoes, peeled, chopped, & seeded
  • 1/2 cup minced onions
  • 2 Tbsp coconut oil, butter, or other nutrient dense cooking fat
  • 1 tsp paprika
  • 1/4 tsp ground red pepper
  • sea salt or Himalayan salt & ground black pepper to taste
  1. Preheat oven to 500°F.
  2. Combine tomatoes, onions, fat, paprika, pepper, and salt.
  3. Place in a shallow baking dish and roast until bubbly, about 8 minutes.
  4. Top the tomato mixture with shrimp and roast until the shrimp are pink and firm, about 5-10 minutes.
  5. Serve hot.