Updated: Oct 8, 2020
Enjoy this light and refreshing cannabutter black garlic shrimp and peppers on its own or over a bowl of rice. Use cannabis-infused coconut oil to take this from a healthy recipe to a nutrition-packed lunch or dinner.
Prep Time: 10 Minutes
Cook Time: 10 minutes
2 tablespoons onion, diced
2 tablespoons black garlic, minced
1/2 cup peppers, sliced
1/2 cup mushrooms, sliced
1 cup large shrimp, deveined and shells removed
1/2 cup spinach
Salt and pepper, to taste
In a large pan over medium-low heat, melt the cannabutter.
Once the pan is hot, add the onion and black garlic and sautee for about 5 minutes or until the onions are translucent.
Add the peppers and mushrooms to the pan and cook for 2 minutes.
Add the shrimp and spinach. Sautee for an additional 4 minutes.
Stir the shrimp mixture up, making sure the shrimps land on the side that has not been cooked yet, and add the salt and pepper to taste.
Cook for an additional 3 minutes or until the centers of the shrimp are no longer translucent. Do not overcook the shrimp as they will become tough to chew.