Garlic Butter Prawns with Lemon Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Butter Prawns with Lemon Rice

YOUR SOLIN GENERATED RECIPE

Garlic Butter Prawns with Lemon Rice

Succulent prawns sautéed in a rich garlic-ghee sauce served over citrus-infused basmati rice and crisp-tender roasted asparagus for a bright and zesty finish.

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NUTRITION

538kcal
Protein
55.4g
Fat
21.1g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Prawns

0.5 cup Cooked basmati rice

1 cup Asparagus

0.75 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

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PREPARATION

  • 1

    Prepare the basmati rice according to package instructions until fluffy and set aside.

  • 2

    Preheat your oven to 400°F and toss the asparagus with the olive oil, a pinch of sea salt, and black pepper.

  • 3

    Roast the asparagus on a parchment-lined baking sheet for 8-10 minutes until crisp-tender.

  • 4

    Pat the prawns dry with a paper towel and season them lightly with sea salt and black pepper.

  • 5

    Heat a large skillet over medium heat and melt the ghee until shimmering.

  • 6

    Add the minced garlic to the skillet and sauté for 30 seconds until fragrant but not browned.

  • 7

    Increase the heat to medium-high, add the prawns to the skillet, and cook for 2 minutes per side until pink and opaque.

  • 8

    Remove the skillet from the heat and stir in the fresh parsley and half of the lemon juice.

  • 9

    Fluff the warm rice with a fork and fold in the remaining lemon juice and the lemon zest.

  • 10

    Plate the lemon rice with the roasted asparagus and top with the garlic butter prawns, drizzling any remaining sauce from the pan over the dish.

Garlic Butter Prawns with Lemon Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Butter Prawns with Lemon Rice

YOUR SOLIN GENERATED RECIPE

Garlic Butter Prawns with Lemon Rice

Succulent prawns sautéed in a rich garlic-ghee sauce served over citrus-infused basmati rice and crisp-tender roasted asparagus for a bright and zesty finish.

NUTRITION

538kcal
Protein
55.4g
Fat
21.1g
Carbs
33.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Prawns

0.5 cup Cooked basmati rice

1 cup Asparagus

0.75 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

  • 1

    Prepare the basmati rice according to package instructions until fluffy and set aside.

  • 2

    Preheat your oven to 400°F and toss the asparagus with the olive oil, a pinch of sea salt, and black pepper.

  • 3

    Roast the asparagus on a parchment-lined baking sheet for 8-10 minutes until crisp-tender.

  • 4

    Pat the prawns dry with a paper towel and season them lightly with sea salt and black pepper.

  • 5

    Heat a large skillet over medium heat and melt the ghee until shimmering.

  • 6

    Add the minced garlic to the skillet and sauté for 30 seconds until fragrant but not browned.

  • 7

    Increase the heat to medium-high, add the prawns to the skillet, and cook for 2 minutes per side until pink and opaque.

  • 8

    Remove the skillet from the heat and stir in the fresh parsley and half of the lemon juice.

  • 9

    Fluff the warm rice with a fork and fold in the remaining lemon juice and the lemon zest.

  • 10

    Plate the lemon rice with the roasted asparagus and top with the garlic butter prawns, drizzling any remaining sauce from the pan over the dish.