Lemon Garlic Shrimp and Rice
Shrimp cooks in about four minutes, which makes this one of the fastest high-protein dinners there is.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 4
30 minutes
high protein
gluten-free
Ingredients
- 1 1/2 lb large shrimp, peeled and deveined, thawed if frozen
- 1/2 tsp kosher salt
- 1/4 tsp red pepper flakes
- 2 tbsp olive oil
- 3 tbsp butter
- 5 cloves garlic, minced
- 1 lemon, zested and juiced
- 3 cups baby spinach
- 2 tbsp fresh parsley, chopped
- 1 1/2 cups long-grain white rice, uncooked, for serving
Instructions
- 1
Cook the rice according to the package directions.
- 2
Pat the shrimp dry and season with the salt and red pepper flakes.
- 3
Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1 1/2 minutes per side until pink and just opaque. Transfer to a plate.
- 4
Lower the heat to medium, add the butter and garlic, and cook 30 seconds. Add the spinach and lemon juice and stir until the spinach wilts.
- 5
Return the shrimp, toss with the lemon zest and parsley, and serve over rice.