Lemon Butter Sautéed Shrimp Recipe

This sautéed shrimp recipe combines tender cauliflower, sweet carrots, creamy ghee, fresh parsley, and a splash of lemon juice to create a vibrant and satisfying entree. For a straightforward recipe with limited ingredients, it’s surprisingly flavorful.

Healthy ingredients and easy steps make sautéed shrimp a convenient weeknight dinner recipe. It came together out of necessity on an evening when the refrigerator was virtually empty, and I needed something quick. You can make it in 30 minutes or less.

Ingredients

• SMALL SHRIMP – A versatile and delicious seafood option, shrimp contains lean protein and trace minerals like selenium and iodine. Wild, sustainably caught shrimp are preferred. You can use fresh or frozen, but make sure they’re peeled and deveined. I like the 51-60 per pound size–buy extra to try my Healthy Shrimp Stir-Fry next.
• CAULIFLOWER – High in gut-healthy fiber and vitamin C, cauliflower is a low-carb rice substitute for many meals. You’ll need one large head, any color, trimmed to bite-sized florets.
• CARROTS – Sweet steamed carrots balance the acidity of the lemon juice. I prefer yellow carrots in this recipe, but you can use any color or combination.
• GHEE or BUTTER – Organic, grass-fed ghee is a great source of butyrate, a short-chain fatty acid essential for optimal gut health. Ghee has the same rich, creamy taste of butter but without the proteins that can trigger inflammatory reactions in many people. It adds a wonderful flavor to the shrimp.
• GREEN ONIONS – AKA scallions–impart a mild flavor when sautéed. Make sure to discard the top 1” of the greens and give them a good rinse after cutting to remove any residual sand.
• FRESH ITALIAN (or FLAT-LEAFED) PARSLEY – So delightful with ghee and lemon juice! This flavor combination is irresistible in the summer. Finely chopped curly parsley works, too. A handful from one bunch is great, it doesn’t need to be exact. Tossing it onto the warm veggies at the end mellows the flavor just enough that it’s not overpowering.
• LEMON JUICE – Adds refreshing acidity.

How to Make Sautéed Shrimp with Lemon Butter

1. Steam the carrots and cauliflower florets in a large stove-top steamer until they are easily pierced with a fork, about 12-15 minutes.
2. Chop the green onions and parsley while the vegetables steam. Discard the top inch of the green onion tops and rinse after chopping to remove residual sand.
3. In a 6.5-quart pot, heat 1 tablespoon of ghee over medium-low heat. Add the green onions and ¼ teaspoon of the salt. Sauté until they become fragrant and slightly translucent, about 2-3 minutes.
4. Add the shrimp to the pot and sauté for 2 minutes. Flip the shrimp and cook for another minute until opaque and cooked through. Don’t overcook them, or they’ll be chewy and may taste chalky.
5. Combine the steamed veggies with the shrimp. Remove from heat, add the remaining ghee and salt, and stir until the ghee melts. Mix in the parsley and lemon juice. Slightly break up the cauliflower florets into smaller pieces while stirring to ensure everything is well combined. Finish with freshly cracked black pepper to taste.

Store leftovers in a glass container with a tight lid for up to 3 days.

This sautéed shrimp recipe uses steamed vegetables. If you have a combi-steam oven, steam-roast them instead to get crispy brown edges on the cauliflower like you see in these images.

Alternative Cooking Methods

Miele Combi-Steam Oven

Steam-roasting the cauliflower and carrots is my preferred method. You get the health benefits of steam, with crispy golden edges that enhance the flavor and texture of the cauliflower.

Use the combi-steam setting at 375ºF with 60% humidity and cook for 18 minutes.

Oven Roasting

Roasting the cauliflower and carrots will give them more texture, but it may take longer and require more heat.

Toss them with a drizzle of avocado oil so they crisp up nicely. Then place them on a baking sheet lined with unbleached parchment paper. Roast at 400º for about 15-20 minutes or until they are golden brown and easily pierced with a fork.

The carrots may finish sooner than the cauliflower, so keep an eye on them so they don’t burn.

Serving Suggestions

• Add complex carbs: This sautéed shrimp recipe works wonderfully as a main course for dinner. For a more substantial meal, serve it over Roasted Spaghetti Squash or add a side of brown rice.
• Hemp seeds: For extra protein and a little crunch, sprinkle a tablespoon of hemp seeds over each plate before serving.
• Leftovers: Reheat them or enjoy cold with salad greens and a drizzle of extra virgin olive oil.

More Easy Dinner Recipes

• Steamed Purple Cauliflower with Salmon
• Healthy Shrimp Stir-Fry
• Mild Chicken Vindaloo with Veggies
• Ginger Chicken with Mango Slaw

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