30-Minute Lemon Parsley Shrimp and Vegetables With Cauliflower Rice
A quick, light dinner recipe ready in 30 minutes or less.
Servings: 4
Ingredients
- 6 cups chopped vegetables of choice carrot, zucchini, broccoli, cauliflower, onion, corn, peppers, etc.
- 1-2 tbsp avocado oil for roasting
- 1 lb cooked shrimp
- 2-3 cups cauliflower rice quinoa, rice, or pasta of choice
Lemon Parsley Sauce
- 1 tbsp lemon zest
- ½ lemon, juiced
- ¼ cup parsley, chopped
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, minced
- salt & pepper to taste
- dash of chili powder optional
- extra splash of lemon and parsley leaves for garnish
Instructions
- Preheat the oven to 375. Toss mixed vegetables in avocado oil, salt, and pepper. Bake for 30 minutes.
- While vegetables are roasting, thaw the shrimp in a large bowl of cold water. Change out water every 10 minutes until thawed.
- Combine all the sauce ingredients in a small bowl and set aside.
- Next, add frozen caulirice to a small pot and steam over medium heat until tender.
- In a skillet, add thawed shrimp with ¾ of the sauce and stir to coat. If you prefer a thicker sauce, add 1 tsp of arrowroot flour to the sauce. Heat over medium until warmed through.
- Once vegetables are tender, plate as desired. Drizzle the remaining sauce over each plate and garnish with extra parsley or lemon. Enjoy!