NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

0.5 cup cooked jasmine rice

0.75 tbsp extra virgin olive oil

3 cloves garlic

1 tbsp fresh lemon juice

2 tbsp fresh parsley

1 cup asparagus spears

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp red pepper flakes

PREPARATION

• 1

  In a small bowl, toss the peeled and deveined shrimp with the sea salt, black pepper, and red pepper flakes.

• 2

  Heat 0.5 tablespoons of olive oil in a large skillet over medium-high heat.

• 3

  Add the asparagus spears to the skillet and sauté for 4-5 minutes until tender-crisp and slightly charred, then remove and set aside.

• 4

  Add the remaining 0.25 tablespoons of olive oil and the minced garlic to the same skillet, cooking for 30 seconds until fragrant.

• 5

  Add the shrimp to the pan in a single layer and cook for 2-3 minutes per side until they are pink and opaque.

• 6

  In a separate mixing bowl, fluff the warm cooked rice and stir in the fresh lemon juice and chopped parsley until well combined.

• 7

  Plate the lemon herb rice and top with the garlic shrimp and sautéed asparagus spears.