YOUR SOLIN GENERATED RECIPE
Zesty Garlic Shrimp with Creamy Rice
Sautéed garlic shrimp tossed with vibrant lemon zest and served over a bed of velvety Greek yogurt-infused rice and wilted spinach.
INGREDIENTS
8 oz raw shrimp
0.5 cup cooked jasmine rice
0.25 cup plain Greek yogurt
0.5 tbsp extra virgin olive oil
2 cloves garlic
1 tsp lemon zest
1 tbsp lemon juice
1 cup fresh baby spinach
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
1 tbsp fresh parsley
PREPARATION
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute until fragrant.
Add the shrimp to the skillet and season with the sea salt and black pepper.
Cook the shrimp for 2 to 3 minutes per side until they are pink, opaque, and fully cooked through.
Stir in the lemon zest and lemon juice, then remove the skillet from the heat to prevent the garlic from burning.
In a separate mixing bowl, combine the warm cooked jasmine rice with the plain Greek yogurt, stirring until the texture is velvety and the yogurt is fully incorporated.
Fold the fresh baby spinach into the warm rice mixture until it begins to wilt from the residual heat.
Plate the creamy rice and spinach mixture, top with the zesty garlic shrimp, and garnish with fresh chopped parsley.