Ingredients
1 lb large shrimp (peeled and deveined)
2 cups green beans (trimmed)
3 tbsp olive oil, divided
3 garlic cloves (minced)
2 lemons (juice and zest)
1/2 tsp paprika
Salt and black pepper, to taste
1 cup long-grain rice or quinoa (cooked)
1/4 cup fresh parsley (chopped)
1 lime (sliced, for garnish)
Instructions
Cook rice/quinoa per package instructions
Heat 1 tbsp oil in a pan; blanch green beans 2-3 minutes until crisp-tender
Remove beans and sauté garlic 30 seconds
Add shrimp and 1 tbsp oil to the pan; cook 2-3 minutes per side until pink
Stir in lemon juice, zest, paprika, salt, and pepper to make sauce
Assemble bowls with rice, beans, shrimp, and parsley; top with lime slices
Notes
Blanching green beans preserves vibrant color and crunch
Use avocado oil for smoke point flexibility
Rice can be substituted with cauliflower rice for low-carb option
Store leftovers in airtight containers up to 3 days
- Prep Time: 15
- Cook Time: 12
- Category: High Protein Meals
- Method: Stir Fry/Baking
- Cuisine: American-Mediterranean
- Diet: High Protein, Pescatarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 140mg