Preparation Time: 13 minutes
Cooking Time: 16 minutes
Servings: 3

½ pound shrimp, peeled and deveined
2 garlic cloves
½ white onion
3 tbsp. ghee butter
1 tsp black pepper
1 lemon (peeled)
Himalayan rock salt to taste


  1. Preheat the oven to 425F
  2. Mince the garlic and onion, cut the lemon in half
  3. Season the shrimps with pink salt and pepper
  4. Slice one-half of the lemon thinly, cut the other half into 2 pieces
  5. Grease a baking dish with the butter; combine the shrimp with the garlic, onion and lemon slices, put in the baking dish
  6. Bake the shrimps for 15 minutes, stirring halfway through
  7. Remove the shrimps from the oven and squeeze the juice from 2 lemon pieces over the dish

Carbs: 3,9 g
Fat: 19,8 g
Protein: 32 g
Calories: 338