Lemon and Garlic Shrimp with Spring Veggies
Prep Time30 minutes mins
Cook Time15 minutes mins
Total Time45 minutes mins
Servings: 4 servings
Calories: 350kcal
- 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
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.
Calories: 350kcal | Carbohydrates: 31g | Protein: 29g | Fat: 9g | Cholesterol: 170mg | Sodium: 176mg | Potassium: 394mg | Fiber: 4g | Sugar: 2g