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
- Preheat oven to 500°F.
- Combine tomatoes, onions, fat, paprika, pepper, and salt.
- Place in a shallow baking dish and roast until bubbly, about 8 minutes.
- Top the tomato mixture with shrimp and roast until the shrimp are pink and firm, about 5-10 minutes.
- Serve hot.