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0 from 18 votes

Lemon and Garlic Shrimp with Spring Veggies

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 servings
Calories: 350 kcal
Course: Main Course

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

Instructions

    Cup of Yum
  1. Add zucchini and asparagus to a microwave safe dish.  Cover with a damp paper towel and microwave for 3 minutes.  Set aside in refrigerator.
  2. 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.
  3. Flip shrimp and add sauce.  Finish cooking shrimp most of the way (they should be mostly opaque), then add ghee and parsley.
  4. Remove shrimp from heat and toss in asparagus and zucchini.  Serve with cooked wild rice blend.

Nutrition Information

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

% 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.