Lemon Shrimp Asparagus – CE
brown rice
  • Clean Eating
  • low carb, one pan, seafood
Lemon Shrimp Asparagus – CE
brown rice
  • Clean Eating
  • low carb, one pan, seafood
Servings:

Ingredients

Prep
  • 1 bunch asparagus
  • 2 T olive oil
  • 1 1/2 lb large shrimp peeled and deveined
  • 1 T minced ginger
  • 1 T minced garlic
  • 2 T olive oil
  • salt and pepper to taste
  • 8 oz chicken broth
  • 2 T honey
  • 2 T tamari soy sauce or liquid aminos
  • 1/4 C lemon juice
  • 1 t lemon zest
On Cooking Day
  • 2 T cornstarch
  • 2 bag frozen brown rice steamers

Instructions

To Assemble
  1. Trim asparagus and cut into 2 inch pieces and add to a zipper bag along with olive oil. Add next 5 ingredients to another zipper bag. Zip and shake to mix.
  2. Add remaining ingredients to a small bowl or jar with lid. Shake and keep in refrigerator.
To Cook
  1. Add asparagus to a hot skillet and saute until bright green. Remove from pan and set aside.
  2. Add shrimp to same skillet and cook until pink.
  3. Add cornstarch to chicken broth mixture and shake or mix well. Pour into hot skillet with shrimp and asparagus and heat until sauce thickens slightly.
  4. Cook rice according to package directions.

Ingredients

Prep
  • 1 bunch asparagus
  • 2 T olive oil
  • 1 1/2 lb large shrimp peeled and deveined
  • 1 T minced ginger
  • 1 T minced garlic
  • 2 T olive oil
  • salt and pepper to taste
  • 8 oz chicken broth
  • 2 T honey
  • 2 T tamari soy sauce or liquid aminos
  • 1/4 C lemon juice
  • 1 t lemon zest
On Cooking Day
  • 2 T cornstarch
  • 2 bag frozen brown rice steamers

Instructions

To Assemble
  1. Trim asparagus and cut into 2 inch pieces and add to a zipper bag along with olive oil. Add next 5 ingredients to another zipper bag. Zip and shake to mix.
  2. Add remaining ingredients to a small bowl or jar with lid. Shake and keep in refrigerator.
To Cook
  1. Add asparagus to a hot skillet and saute until bright green. Remove from pan and set aside.
  2. Add shrimp to same skillet and cook until pink.
  3. Add cornstarch to chicken broth mixture and shake or mix well. Pour into hot skillet with shrimp and asparagus and heat until sauce thickens slightly.
  4. Cook rice according to package directions.
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