NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

1.5 cups Asparagus

1.5 cups Cauliflower rice

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tbsp Fresh parsley

1 tsp Dried oregano

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Toss the trimmed asparagus with 0.5 tbsp of extra virgin olive oil, a pinch of sea salt, and a pinch of black pepper on a rimmed baking sheet.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 4

  While the asparagus roasts, heat the remaining 0.5 tbsp of extra virgin olive oil in a large skillet over medium heat.

• 5

  Add the cauliflower rice to the skillet and sauté for 5-6 minutes until softened and light, then transfer to serving plates.

• 6

  In the same skillet, add the minced garlic and shrimp, cooking for 2-3 minutes per side until the shrimp are pink and opaque.

• 7

  Stir in the lemon juice, lemon zest, dried oregano, fresh parsley, and the remaining sea salt and black pepper to coat the shrimp.

• 8

  Spoon the herb-flecked shrimp over the cauliflower rice and serve immediately with the roasted asparagus on the side.