Description
Try this flavorful lemon butter sautéed shrimp recipe with cauliflower, carrots, and fresh parsley for a vibrant and healthy 30-minute meal. With only 7 ingredients, it’s simple and delicious.
Ingredients
12-16 ounces frozen 51-60/lb. wild shrimp peeled and deveined, thawed
1 large head cauliflower, rinsed, cut into florets
4 large yellow carrots, with skins, sliced to 1/8” rounds
2 tablespoons ghee or butter, divided
1 bunch green onions, chopped then rinsed
3/4 teaspoon fine sea salt, divided
3/4 cup fresh Italian parsley, rinsed and finely chopped (about 1/2 of one bunch)
Juice from 1/2 of 1 lemon
Fresh cracked black pepper to taste
Instructions
- Prepare the Shrimp: Start by rinsing the shrimp and patting them dry. If using frozen shrimp, defrost thoroughly and remove any veins or tail fragments.
- Prep the Vegetables: Wash and cut the cauliflower into florets and slice the carrots into 1/8” rounds. In a large stove-top steamer, steam them together until they are easily pierced with a fork (about 12-15 minutes). *See alternative cooking methods in the notes
- Chop the Greens: While the vegetables steam, chop the green onions and parsley. Discard the top inch of the green onion tops and rinse after chopping to remove residual sand.
- Sauté the Green Onions: Heat 1 tablespoon of ghee over medium-low heat in a 6.5-quart pot. Add the green onions and ¼ teaspoon of salt. Sauté for about 2-3 minutes until they become fragrant and slightly translucent.
- Cook the Shrimp: Add the shrimp to the pot and sauté for 2 minutes. Flip the shrimp and cook for another minute until they turn opaque and are cooked through. Don’t overcook them or they’ll be chewy and may taste chalky.
- Combine and Finish: Toss the cooked cauliflower and carrots with the shrimp and green onion mixture. Remove from heat, add the remaining tablespoon of ghee and ½ teaspoon of salt, stirring 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.
- Storage: Refrigerate leftovers in a glass container with a tight lid for up to 3 days.
Notes
Miele Combi-Steam Oven Modification: Use the combi-steam setting at 375ºF with 60% humidity and cook for 18 minutes.
Conventional Oven Roasting: Toss with a drizzle of avocado oil and evenly spread on a rimmed 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.
