Description
A restaurant-quality weeknight dinner featuring plump shrimp in a rich garlic butter sauce, paired with roasted vegetables and fluffy grains. Quick, healthy, and customizable to dietary preferences.
Ingredients
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
6 cloves garlic, minced
4 tbsp unsalted butter
1 red bell pepper, sliced
1 zucchini, diced
1 cup cherry tomatoes, halved
1 tbsp coconut aminos (or tamari)
1 tsp lemon zest
1/4 tsp black pepper
1 cup cooked grain (quinoa, rice, or farro)
Fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a skillet over medium heat. Add garlic and sauté 2 minutes until fragrant.
Add butter and remaining vegetables. Cook 5-7 minutes until vegetables are tender.
Increase heat to high. Add shrimp and coconut aminos. Cook 2-3 minutes per side until pink and opaque.
Season with lemon zest and pepper. Reduce sauce slightly to coat shrimp.
Serve over grain with fresh parsley garnish.
Notes
Use halal-certified butter when available
Lemon zest adds brightness for those avoiding alcohol-based flavorings
Storage: Refrigerate leftovers up to 2 days in airtight containers
For lower-carb option: serve over spinach or cauliflower rice
- Prep Time: 10
- Cook Time: 8
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 13g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 180mg