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3 from 6 votes

Lemon and Garlic Shrimp with Spring Veggies

Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 350kcal

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

  • 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

Calories: 350kcal | Carbohydrates: 31g | Protein: 29g | Fat: 9g | Cholesterol: 170mg | Sodium: 176mg | Potassium: 394mg | Fiber: 4g | Sugar: 2g