NUTRITION

SERVINGS

INGREDIENTS

8 oz Shrimp

0.25 cup Dry basmati rice

1 tbsp Extra virgin olive oil

3 cloves Garlic

1 cup Asparagus

1 tbsp Fresh parsley

1 tbsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  In a small pot, bring 0.5 cups of water to a boil, add the dry basmati rice and a pinch of salt, then cover and simmer on low for 15 minutes.

• 2

  While the rice cooks, prep the produce by mincing the garlic, trimming the asparagus into 2-inch pieces, and finely chopping the fresh parsley.

• 3

  Heat the extra virgin olive oil in a large skillet over medium heat until shimmering.

• 4

  Add the asparagus pieces to the skillet and sauté for 4 minutes until they become vibrant green and slightly tender.

• 5

  Increase the heat to medium-high and add the shrimp, garlic, and dried oregano, cooking for 2-3 minutes per side until the shrimp are pink and curled.

• 6

  Remove the skillet from the heat, then stir in the fresh lemon juice, sea salt, black pepper, and chopped parsley.

• 7

  Fluff the cooked rice with a fork and plate it alongside the garlic shrimp and asparagus, drizzling any remaining pan juices over the top.