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3.25 from 4 votes
Lemon and Garlic Shrimp with Spring Veggies
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4 servings
Calories per serving: 350 kcal
  • 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
  • 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
  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 Facts
Lemon and Garlic Shrimp with Spring Veggies
Amount Per Serving
Calories 350 Calories from Fat 81
% Daily Value*
Fat 9g14%
Cholesterol 170mg57%
Sodium 176mg8%
Potassium 394mg11%
Carbohydrates 31g10%
Fiber 4g17%
Sugar 2g2%
Protein 29g58%
* Percent Daily Values are based on a 2000 calorie diet.