Name: Garlic Butter Shrimp with Lemon Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Raw shrimp; 0.5 cup Cooked basmati rice; 0.5 tbsp Ghee; 0.5 tbsp 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

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

YOUR SOLIN GENERATED RECIPE

Garlic Butter Shrimp with Lemon Rice

Succulent shrimp sautéed in aromatic garlic ghee served over zesty lemon-infused basmati rice with crisp-tender asparagus for a bright and satisfying finish.

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NUTRITION

Protein

54.2g

Fat

17.2g

Carbs

35.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Raw shrimp

0.5 cup Cooked basmati rice

0.5 tbsp Ghee

0.5 tbsp 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
Heat the extra virgin olive oil in a large skillet over medium heat and sauté the asparagus spears until they are bright green and tender-crisp.
2
In a small bowl, fluff the warm cooked basmati rice and stir in the lemon zest and half of the lemon juice.
3
Remove the asparagus from the skillet and set aside; in the same pan, melt the ghee over medium-low heat.
4
Add the minced garlic to the melted ghee and cook for 1 minute until fragrant, being careful not to let it brown.
5
Increase the heat to medium and add the shrimp to the skillet, seasoning with sea salt and black pepper.
6
Cook the shrimp for 2-3 minutes per side until they are pink, opaque, and fully cooked through.
7
Stir in the remaining lemon juice and fresh parsley, tossing the shrimp to coat them in the garlic butter sauce.
8
Serve the garlic shrimp and asparagus over the bed of lemon rice and enjoy immediately.