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

Wild Shrimp with Lemon Oil & Greens

July 9, 2018lectinfreemama

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.

  • 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)
  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.

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

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