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Garlic-Herb Sautéed Shrimp + Veggies
Our Garlic-Herb Sautéed Shrimp + Veggies is incredibly flavor-packed with fresh, zesty ingredients. It’s super EASY to throw together, too, thanks to the simple one-pan method.
You’ll only need about 20 minutes or so to get this delicious & nutritious meal on everyone’s plates. And it will taste like you spent a lot more time and effort than you did, thanks to those fresh ingredients.
A chef friend of mine once told me:
“Cooking is easy. All you have to do is make sure all of the ingredients taste good. If they all taste good, then your meal will taste good.”
And it’s true!
If you’re looking to mix things up this week…try this one!
We completely adore One Pan meals! 💚 What about you?!😍
You only need a few SIMPLE ingredients, and you’ll have a really TASTY meal on the table – fast!
Since you’re only using one pan, clean-up is quick, too!
🍋 ALWAYS use freshly-squeezed lemon juice from an actual fresh lemon. Bottled lemon juice from the store will give your dish a strange metallic or overly acidic taste.
🦐 Did you know?
The exoskeleton of a shrimp – even if it’s only a small tail – is quite useful during the cooking process.
With the tail intact, it protects the small, tiny end of the shrimp from being overcooked and becoming chewy, as that side of the shrimp obviously cooks faster than the larger/thicker side.
Also, once the ingredients are combined in a skillet or a pot and simmer together, the tiny shrimp tail shell actually adds a bit of flavor to your sauce.
So, it’s not *just* for aesthetic reasons (although the tail DOES create prettier finished photos ☺️). Shrimp aren’t the only seafood we often keep in its shells when serving. Think: Clams, oysters, mussels, lobsters, crabs, etc…
You may absolutely choose to remove the shrimp tail before cooking this dish. It will still come out great! I just wanted to touch on my personal reasoning here 🤪
4 servings
Ingredients:
- 2 Tbsps grass-fed butter, ghee, divided
- 1 1/2 lbs large raw shrimp, shelled and deveined, tail on
- sea salt and ground black pepper to taste
- 1 Tbsp olive oil
- 4 cups thickly sliced cauliflower florets
- 1 cup green peas, fresh or frozen thawed
- 3 fresh garlic cloves, pressed or minced
- 1 large fresh lime or lemon, juice, and zest
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 2 Tbsps chopped fresh flat-leaf parsley
Instructions:
Preheat a cast iron skillet over medium heat and melt 1 tablespoon of butter.
Add the shrimp and season lightly with sea salt and pepper to your liking.
Cook until the shrimp are pink and opaque, around 3-4 minutes. Set your cooked shrimp aside.
In the same preheated skillet, add the remaining tablespoon of butter together with the olive oil.
Sauté the cauliflower until it begins to become nicely golden and tender.
Stir in the garlic and peas and continue to saute for 2-3 minutes.
Return your cooked shrimp to the skillet, then add in the fresh lemon juice, zest, and all of the herbs.
Stir gently to combine everything and serve while hot.
Enjoy!
💚Rachel
Ingredients
- 2 Tbsps grass-fed butter, ghee, divided
- 1 1/2 lbs large raw shrimp, shelled and deveined, tail on
- sea salt and ground black pepper to taste
- 1 Tbsp olive oil
- 4 cups thickly sliced cauliflower florets
- 1 cup green peas, fresh or frozen thawed
- 3 fresh garlic cloves, pressed or minced
- 1 large fresh lime or lemon, juice, and zest
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 2 Tbsps chopped fresh flat-leaf parsley
Instructions
- Preheat a cast iron skillet over medium heat and melt 1 tablespoon of butter.
- Add the shrimp and season lightly with sea salt and pepper to your liking.
- Cook until the shrimp are pink and opaque, around 3-4 minutes. Set your cooked shrimp aside.
- In the same preheated skillet, add the remaining tablespoon of butter together with the olive oil.
- Sauté the cauliflower until it begins to become nicely golden and tender. Stir in the garlic and peas and continue to saute for 2-3 minutes.
- Return your cooked shrimp to the skillet, then add in the fresh lemon juice, zest, and all of the herbs.
- Stir gently to combine everything and serve while hot.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 2 Tbsps grass-fed butter, ghee, divided
- 1 1/2 lbs large raw shrimp, shelled and deveined, tail on
- sea salt and ground black pepper to taste
- 1 Tbsp olive oil
- 4 cups thickly sliced cauliflower florets
- 1 cup green peas, fresh or frozen thawed
- 3 fresh garlic cloves, pressed or minced
- 1 large fresh lime or lemon, juice, and zest
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 2 Tbsps chopped fresh flat-leaf parsley
Instructions
- Preheat a cast iron skillet over medium heat and melt 1 tablespoon of butter.
- Add the shrimp and season lightly with sea salt and pepper to your liking.
- Cook until the shrimp are pink and opaque, around 3-4 minutes. Set your cooked shrimp aside.
- In the same preheated skillet, add the remaining tablespoon of butter together with the olive oil.
- Sauté the cauliflower until it begins to become nicely golden and tender. Stir in the garlic and peas and continue to saute for 2-3 minutes.
- Return your cooked shrimp to the skillet, then add in the fresh lemon juice, zest, and all of the herbs.
- Stir gently to combine everything and serve while hot.
- Enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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