Wild Shrimp with Lemon Oil & Greens

July 9, 2018lectinfreemama
Blog post

Plant Paradox, lectin-free recipe for wild-caught shrimp and greens with a light lemon oil.

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Wild Shrimp with Lemon Oil & Greens

Phase 2 Plant Paradox recipe for wild-caught shrimp with a light lemon oil and mixed greens.

Course Main Course
Cuisine keto, phase 1, phase 2, summer
Keyword lemon oil, seafood, shrimp
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 15 minutes
Servings 4 people
Author lectinfreemama

Ingredients

  • 1/2 cup extra-virgin olive oil plus more for brushing
  • 4 strips lemon zest
  • 2 cloves garlic sliced
  • 1 pinch red pepper
  • sea salt
  • 1 pound wild-caught jumbo shrimp shells on
  • 1/2 cup chopped fresh parsley
  • 5 ounces mixed greens
  • white wine vinegar for sprinkling

Instructions

  1. HEAT the oil, lemon zest, garlic, red pepper, and ¼ teaspoon salt in a small pot over medium heat until it sizzles, 2-3 minutes.

  2. PREHEAT a large skillet over medium heat, and brush with a little olive oil. Place the shrimp in the skillet and cook, covered, without moving them, until opaque throughout, 3-5 minutes.

  3. TRANSFER to a large bowl. Add the lemon oil and parsley and toss to combine. Divide the greens among 4 plates, and top with the shrimp. Drizzle the extra dressing at the bottom of the bowl over the greens. Sprinkle with white wine vinegar.

Recipe Notes

Vegan/Vegetarian: Replace the shrimp with diced grain-free tempeh, hemp tofu, or cauliflower florets. Follow the same cooking instructions.

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