SERVES 4

PREP TIME: 5 minutes

COOK TIME: 20 minutes

This is one of my favorite recipes when I’m at home and want to snuggle up on the couch with one (or all) of our pups!

¼ cup (55 g) coconut oil

1 pound (455 g) medium shrimp, peeled, deveined, and tails removed

12 ounces (340 g) smoked sausage (chicken, pork, beef—anything goes), cubed

5 asparagus spears, woody ends snapped off, thinly sliced

4 ounces (115 g) cremini mushrooms, sliced

1 medium zucchini, cubed

1 tablespoon paprika

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme leaves

½ teaspoon finely ground sea salt

¼ teaspoon ground black pepper

Pinch of cayenne pepper (optional)

Handful of fresh parsley leaves, chopped, for serving

  1. Melt the oil in a large frying pan over medium heat.
  2. Add the remaining ingredients, except the parsley. Toss to coat in the oil, then cover and cook for 15 to 20 minutes, until the asparagus is tender and the shrimp has turned pink.
  3. Divide the mixture among 4 serving plates, sprinkle with parsley, and serve.

STORE IT: Keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.

REHEAT IT: Transfer a single serving to a microwave-safe dish, cover, and microwave for 2 minutes; or place in a frying pan, cover, and reheat over medium heat for 5 minutes.

THAW IT: Place in the fridge and allow to defrost completely, then follow the reheating instructions above.

make it AIP:

Omit the black pepper and paprika.

make it COCONUT-FREE:

Replace the coconut oil with avocado oil or ghee.

make it LOW-FODMAP:

Replace 2 tablespoons of the coconut oil with garlic-infused oil; check the ingredients in the sausage to ensure they’re safe; double the amount of zucchini and omit the asparagus; replace the mushrooms with 1 cup (60 g) destemmed kale leaves, added in the last 10 minutes of cooking; and omit the garlic and onion powder.

make it NIGHTSHADE-FREE:

Omit the paprika.

Per serving, made with beef sausage:

calories: 574 | calories from fat: 361 | total fat: 40.1 g | saturated fat: 20.2 g | cholesterol: 311 mg

sodium: 1157 mg | carbs: 8.4 g | dietary fiber: 2.3 g | net carbs: 6.1 g | sugars: 2.6 g | protein: 45 g

FAT : 63%
CARBS : 6%
PROTEIN : 31%