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Garlic Butter Shrimp

10 mins prep.
40g Protein
6g Fiber
12g Fat
49g Carbs

INGREDIENTS (6 Servings)

  • 2 lb (32 oz / 900g) raw large shrimp (26/30 count), peeled and deveined
  • 1 tbsp extra virgin olive oil
  • 2 tbsp butter
  • 2 tbsp garlic paste
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ cup (0.3 oz / 8g) fresh cilantro, chopped
  • 3 pouches (8.5 oz / 240g each) microwaveable brown rice and quinoa
  • 2 bags (12 oz / 340g each) frozen steam-in-bag broccoli florets
  • 1 lemon, cut into wedges

DIRECTIONS

  • Microwave broccoli bags 6 minutes each. Microwave rice and quinoa pouches 90 seconds each.
  • Pat shrimp dry. Season with salt and pepper.
  • Melt butter with oil in a large 12-inch skillet over medium heat.
  • Stir in garlic paste for 30 seconds.
  • Add shrimp. Sauté 3 minutes, flipping once, until pink and opaque.
  • Remove from heat. Stir in cilantro.
  • Serve over rice and quinoa with broccoli and lemon wedges.
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FOR PICKY EATERS

  • Leave the cilantro off their portion. Serve shrimp with a side of ketchup or cocktail sauce for dipping, and toss their broccoli with a little garlic butter from the pan. 

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Garlic Butter Shrimp 6 servings
40 g 6 g 12 g 49 g
2 lb (32 oz / 900g) raw large shrimp (26/30 count), peeled and deveined 1 tbsp extra virgin olive oil 2 tbsp butter 2 tbsp garlic paste 1 tsp sea salt 1/2 tsp black pepper 1/2 cup (0.3 oz / 8g) fresh cilantro, chopped 3 pouches (8.5 oz / 240g each) microwaveable brown rice and quinoa 2 bags (12 oz / 340g each) frozen steam-in-bag broccoli florets 1 lemon, cut into wedges

Microwave broccoli bags 6 minutes each. Microwave rice and quinoa pouches 90 seconds each.

Pat shrimp dry. Season with salt and pepper.

Melt butter with oil in a large 12-inch skillet over medium heat.

Stir in garlic paste for 30 seconds.

Add shrimp. Sauté 3 minutes, flipping once, until pink and opaque.

Remove from heat. Stir in cilantro.

Serve over rice and quinoa with broccoli and lemon wedges.