If you want a dinner that is ready in legitimately 15-20 minutes, this shrimp recipe is what you need in your life. It quite honestly, could be even less time, given that it's the rice that takes the most time to cook. On a hot summer night, you'll be glad you're not turning your oven on, and the refreshing lemon really keeps this dinner feeling light and bright.
Most of the time, Frank comes home and says, "I have a hankering for xyz" - and tonight that was the case. He came home with shrimp, he was feeling "lemony" and so here we are. For those of you that know - we've been having some aggressive refrigerator issues, so we've had to result to buying groceries every few days (which is SO not what I like to do - and is prolonging my post about effective grocery shopping) but needless to say, we've managed to do just fine, and have gotten creative in our dinners for the week.
You'll want to start with your rice or quinoa - of course, this is just a side, and you certainly could omit if you're trying to be a little more conscious of being grain free. Or, head over to my sriracha mayo sushi bowl for how I make spinach grains to get a little extra greens in your day. As I mentioned, this will take the most amount of time, so you definitely will want to start with this. Another fun tip - We like to juice entire lemons. There are so many studies that share the benefits of consuming lemon and lemon rinds on a daily basis, that we juice entire lemons and freeze them into cubes. It makes it so much easier, and less likely to waste if you don't use them up in time. I use them in drinks or for cooking, and there is always some hiding in my freezer. Let me know if you'd like a post on doing this and the benefits!
When the rice is nearing completion - do a quick par-boil for your green beans. You'll want to do this regardless of any veggie you have to just cook it a little bit, so they won't be super raw when you add to the shrimp. Blanching is crazy simple - a little water in a saute pan with a pinch of salt, bring to a rolling boil, and add your veggies. When you can pierce with a knife (usually around 5 minutes) you know you're good to go. Take the veggie out of the water, and put to the side. Pour out your water and you're ready to be begin with your shrimp.
While most of the time I try to limit my dairy intake, there are times in which butter really makes a difference for me. Any type of a garlic/wine/lemon sauce, I love using butter as the base. If you are DF, by all means, use some olive oil instead. Add your butter to the pan, and begin to brown with a little minced garlic. After a few minutes throw your shrimp in the pan. Remember that shrimp cook crazy fast, so you'll want your rice to be nearly done, if not done already. When you've cooked them until they are almost done, pour in your lemon juice and wine and begin to simmer. I also will salt and pepper to taste, and add some oregano as well. After about 5 minutes, grab your veggies and throw them back in. Give the pan a good shake to coat everything. Turn the heat down and give it just a few more minutes.
Pile that rice high and top with your shrimp and green beans. I really like to take an extra spoonful of the lemon wine sauce from the pan and drizzle all over. I'll lastly top it with crushed red pepper flakes and serve.
lemon garlic shrimp
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients:
1 lb raw peeled shrimp
2 teaspoons minced garlic
1 tablespoon butter or olive oil
salt and pepper to taste
1/2 teaspoon oregano
2 tablespoons lemon juice
1/4 cup white wine
red pepper flakes to taste
2 big handfuls green beans
1 cup of uncooked rice - 2 cups water/broth and salt and pepper to taste
Directions
Make your rice or quinoa (or follow my spinach rice recipe here)
When rice is nearly done, blanch green beans for 5 minutes.
Remove green beans from heat, pour out water and add butter and garlic to a medium heat saute pan.
As garlic browns, add in shrimp, salt, pepper and oregano. Cook for 5 minutes.
Add in wine and lemon juice - let simmer for 3-5 minutes.
Add veggies, toss to coat. Simmer for 3 more minutes and serve.
Serve rice topped with green beans, shrimp and a pinch of crushed red pepper.
xx,
Rita