Fresh herbs and lemon make a bright, tasty topper for succulent shrimp. Fish and shellfish are excellent sources of protein for fewer calories than most meat. Paired with spinach and rice pilaf, this weeknight-friendly main comes together in just 15 minutes.
Ingredients
1 tablespoon chopped fresh flat-leaf parsley 2 teaspoons chopped fresh cilantro 1 1/2 teaspoons minced garlic, divided 1 teaspoon chopped walnuts 1/8 teaspoon grated lemon rind 1 teaspoon fresh lemon juice 1/8 teaspoon kosher salt 1/8 teaspoon crushed red pepper 1 tablespoon olive oil, divided 6 ounces raw large shrimp, peeled and deveined 2 cups fresh baby spinach 1/2 cup Parslied Brown Rice Pilaf
GET INGREDIENTS
Powered by Chicory
Nutritional Information
Step 1
Combine parsley, cilantro, 1/2 teaspoon garlic, walnuts, rind, juice, salt, red pepper, and 2 teaspoons oil in a small bowl; stir to combine. Set aside.
Step 2
Heat remaining 1 teaspoon oil in a large skillet over medium-high. Add shrimp; cook until done, about 3 minutes. Remove shrimp from pan; reduce heat to medium.
Step 3
Add remaining 1 teaspoon garlic to pan; cook until fragrant, about 30 seconds. Add spinach, and cook, stirring constantly, until wilted, 1 to 2 minutes. Transfer to a plate. Add Parslied Brown Rice Pilaf to pan; cook, stirring constantly, until pilaf is heated through, about 1 minute. Add to plate with spinach. Top with shrimp and gremolata.
How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs your first week and 2-5 Lbs every week after. Visit us at at dietaefectiva.net to learn more about our program Jg
