Lemon and Garlic Shrimp with Spring Veggies
User Reviews
3.0
18 reviews
Average
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
4 servings
-
Calories
350 kcal
-
Course
Main Course
Lemon and Garlic Shrimp with Spring Veggies
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 1 lb Shrimp peeled, deveined, tail off
- 2 cups asparagus, chopped (220 grams)
- 2 baby zucchini, chopped (225 grams)
- 2/3 cup Lundberg Wild Rice Blend cooked according to package directions
- 1/4 cup fresh parsley chopped
- 1 1/2 tbsp ghee or butter
- 1/2 tbsp olive oil
Sauce
- 1 lemon, juiced and zested
- 2/3 cup dry white wine (I like Sauvignon Blanc)
- 4 garlic cloves minced
- 1/2 tbsp arrowroot flour or cornstarch
- 1/4 tsp red pepper flakes
- salt and pepper to taste
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Instructions
- Add zucchini and asparagus to a microwave safe dish. Cover with a damp paper towel and microwave for 3 minutes. Set aside in refrigerator.
- Heat olive oil in a large pan over medium-high heat. Add shrimp in a single layer and cook on one side, without moving shrimp, for about 2-3 minutes.
- Flip shrimp and add sauce. Finish cooking shrimp most of the way (they should be mostly opaque), then add ghee and parsley.
- Remove shrimp from heat and toss in asparagus and zucchini. Serve with cooked wild rice blend.
Nutrition Information
Show Details
Calories
350kcal
(18%)
Carbohydrates
31g
(10%)
Protein
29g
(58%)
Fat
9g
(14%)
Cholesterol
170mg
(57%)
Sodium
176mg
(7%)
Potassium
394mg
(11%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 31g | 10% |
| Protein | 29g | 58% |
| Fat | 9g | 14% |
| Cholesterol | 170mg | 57% |
| Sodium | 176mg | 7% |
| Potassium | 394mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.0
18 reviews
Average
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