NUTRITION

SERVINGS

INGREDIENTS

8 oz Large shrimp

2 cups Carrots

1 tbsp Ghee

0.5 tbsp Extra virgin olive oil

3 cloves Garlic

1 tbsp Lemon juice

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the sliced carrots with extra virgin olive oil, half of the sea salt, and half of the black pepper directly on the baking sheet.

• 3

  Roast the carrots for 20-25 minutes, tossing halfway through, until they are tender and show golden caramelized edges.

• 4

  While the carrots roast, pat the shrimp dry with a paper towel and season them with smoked paprika and the remaining salt and pepper.

• 5

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

• 6

  Add the minced garlic to the skillet and sauté for about 1 minute until it becomes fragrant but not browned.

• 7

  Increase the heat slightly and add the shrimp in a single layer, cooking for 2-3 minutes per side until they turn pink and opaque.

• 8

  Turn off the heat and stir in the fresh lemon juice and chopped parsley, tossing the shrimp to ensure they are well-coated in the garlic butter.

• 9

  Plate the garlic butter shrimp alongside the roasted carrots and serve immediately while hot.