Garlic Butter Shrimp with Lemon Rice

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

Garlic Butter Shrimp with Lemon Rice

YOUR SOLIN GENERATED RECIPE

Garlic Butter Shrimp with Lemon Rice

Succulent shrimp sautéed in aromatic garlic ghee served over zesty lemon-infused jasmine rice with a side of crisp-tender asparagus.

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NUTRITION

559kcal
Protein
55.6g
Fat
15.3g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Raw shrimp (peeled and deveined)

0.75 cup Cooked jasmine rice

0.5 tbsp Ghee

1 tsp Extra virgin olive oil

1 cup Asparagus spears

2 cloves Garlic

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

  • 1

    Pat the shrimp dry with paper towels and season with half of the sea salt and black pepper.

  • 2

    Heat a large skillet over medium heat and add the extra virgin olive oil.

  • 3

    Add the asparagus spears to the skillet and sauté for 4-5 minutes until they are bright green and tender-crisp, then remove them from the pan and set aside.

  • 4

    In the same skillet, melt the ghee and add the minced garlic, stirring constantly for 30 seconds until fragrant but not browned.

  • 5

    Increase the heat to medium-high and add the shrimp in a single layer, cooking for 2 minutes per side until they turn pink and opaque.

  • 6

    While the shrimp is finishing, place the warm cooked jasmine rice in a bowl and fold in the lemon juice and lemon zest until well combined.

  • 7

    Divide the lemon rice onto a plate, top with the garlic butter shrimp, and serve the sautéed asparagus on the side.

  • 8

    Garnish the entire dish with fresh chopped parsley and the remaining sea salt and pepper.

Garlic Butter Shrimp with Lemon Rice

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

Garlic Butter Shrimp with Lemon Rice

YOUR SOLIN GENERATED RECIPE

Garlic Butter Shrimp with Lemon Rice

Succulent shrimp sautéed in aromatic garlic ghee served over zesty lemon-infused jasmine rice with a side of crisp-tender asparagus.

NUTRITION

559kcal
Protein
55.6g
Fat
15.3g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Raw shrimp (peeled and deveined)

0.75 cup Cooked jasmine rice

0.5 tbsp Ghee

1 tsp Extra virgin olive oil

1 cup Asparagus spears

2 cloves Garlic

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

  • 1

    Pat the shrimp dry with paper towels and season with half of the sea salt and black pepper.

  • 2

    Heat a large skillet over medium heat and add the extra virgin olive oil.

  • 3

    Add the asparagus spears to the skillet and sauté for 4-5 minutes until they are bright green and tender-crisp, then remove them from the pan and set aside.

  • 4

    In the same skillet, melt the ghee and add the minced garlic, stirring constantly for 30 seconds until fragrant but not browned.

  • 5

    Increase the heat to medium-high and add the shrimp in a single layer, cooking for 2 minutes per side until they turn pink and opaque.

  • 6

    While the shrimp is finishing, place the warm cooked jasmine rice in a bowl and fold in the lemon juice and lemon zest until well combined.

  • 7

    Divide the lemon rice onto a plate, top with the garlic butter shrimp, and serve the sautéed asparagus on the side.

  • 8

    Garnish the entire dish with fresh chopped parsley and the remaining sea salt and pepper.