Name: Lemon garlic shrimp and asparagus
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 serving
Ingredients: 1/3 cup wild rice; 1 1/3 cups water; 1 tsp salt; 7 oz asparagus, trimmed; 1 1/2 tsp extra virgin olive oil; 7 oz shrimp, peeled and deveined; 2 cloves garlic, minced; 3/4 tsp lemon zest; 1 tbsp lemon juice; 1/2 tsp black pepper

Instructions

Prep 15 min · Cook 40 min

Preheat the oven to 400°F. In a small saucepan, combine the wild rice, water, and a third of the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45 minutes until the rice is tender and grains have burst slightly. Remove from heat and let rest covered for 5 minutes.
While the rice simmers, place the asparagus on a half-sheet pan. Drizzle with half the olive oil and season with a third of the salt and half the black pepper. Toss to coat and roast for 12 to 15 minutes until tender and slightly browned.
When the rice is nearly finished, heat the remaining oil in a 12-inch skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes. Flip, add the minced garlic, and cook for 2 minutes more until the shrimp are opaque and firm. Done when opaque in the center, 145°F.
Remove the skillet from the heat. Stir in the lemon zest, lemon juice, and the remaining salt and pepper, tossing the shrimp to coat in the garlic lemon pan sauce. Serve the shrimp and asparagus over the cooked wild rice.

Nutrition

Ingredients

Instructions

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