Serves 1 (serving size: 6 oz. shrimp, 1/2 cup rice, 1/2 cup spinach, and about 2 tablespoons gremolata)
Fresh herbs and lemon make a bright, tasty topper for succulent shrimp. Fish and shellfish are excellent sources of protein for fewer calories than most meat. Paired with spinach and rice pilaf, this weeknight-friendly main comes together in just 15 minutes.
Combine parsley, cilantro, 1/2 teaspoon garlic, walnuts, rind, juice, salt, red pepper, and 2 teaspoons oil in a small bowl; stir to combine. Set aside.
Heat remaining 1 teaspoon oil in a large skillet over medium-high. Add shrimp; cook until done, about 3 minutes. Remove shrimp from pan; reduce heat to medium.
Add remaining 1 teaspoon garlic to pan; cook until fragrant, about 30 seconds. Add spinach, and cook, stirring constantly, until wilted, 1 to 2 minutes. Transfer to a plate. Add Parslied Brown Rice Pilaf to pan; cook, stirring constantly, until pilaf is heated through, about 1 minute. Add to plate with spinach. Top with shrimp and gremolata.
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