HIGH-PROTEIN GARLIC BUTTER SHRIMP

LEEZA JOHAN

 HIGH-PROTEIN GARLIC BUTTER SHRIMP

with Quinoa and Asparagus

Overview

  • Total Time: 30 minutes

  • Servings: 2

  • A "Fit & Full in 30 Mins!" Recipe

HIGH-PROTEIN GARLIC BUTTER SHRIMP

Ingredients

For the Shrimp and Creamy Sauce:

  • 1 lb large shrimp (16-20 count), peeled and deveined, tails removed

  • 4 tbsp unsalted butter

  • 1 tbsp olive oil

  • 6 cloves garlic, minced

  • 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio) or low-sodium chicken broth

  • 1/2 cup heavy cream (or full-fat coconut milk for a dairy-free version)

  • 2 tbsp fresh parsley, finely chopped

  • 1/2 tsp red pepper flakes (or more to taste)

  • 1 tbsp lemon juice (freshly squeezed)

  • Salt and black pepper to taste

For the Healthy Grains & Greens Sides:

  • 1 cup pre-cooked quinoa (white, red, or mixed)

  • 1 bunch fresh asparagus spears, trimmed

  • 1 head broccoli, cut into florets

  • 1 tbsp lemon-infused olive oil

  • Pinch of garlic powder

  • Salt and pepper

Instructions

1. Prepare the Grains & Greens Sides:

  • Broccoli & Asparagus: Blanch or steam the broccoli florets and trimmed asparagus for 4-5 minutes until they are bright green and "fork-tender" but still crisp. Immediately drain them and toss them in a small bowl with the lemon-infused olive oil, a pinch of garlic powder, salt, and pepper.

  • Quinoa: Warm up the pre-cooked quinoa.

2. Sear the Shrimp:

  • Pat the shrimp completely dry with paper towels. (This is crucial for a good sear). Season them generously on both sides with salt and pepper.

  • Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.

  • Once the oil is hot and shimmering, add the shrimp in a single layer (do not overcrowd the pan; work in batches if necessary).

  • Cook for 1-2 minutes per side until they turn pink and become caramelized. Do not overcook them. Immediately remove the shrimp to a separate plate and set aside.

3. Make the Garlic Butter Cream Sauce:

  • Wipe out the skillet to remove any burnt bits. Return the skillet to medium heat and add the remaining 3 tablespoons of butter.

  • Add the minced garlic and cook for 30-60 seconds, stirring constantly until it is fragrant but not browned.

  • Pour in the white wine (or chicken broth) to deglaze the pan. Use a wooden spoon to scrape up any browned, flavorful bits from the bottom. Let the liquid simmer for 2-3 minutes until it reduces by about half.

  • Reduce the heat to medium-low and pour in the heavy cream.

  • Stir in the chopped fresh parsley and red pepper flakes. Allow the sauce to simmer gently for another 1-2 minutes to thicken.

4. Combine and Serve:

  • Return the cooked shrimp to the skillet and gently toss them in the creamy sauce for 1 minute until they are warmed through and fully coated.

  • Turn off the heat and stir in the fresh lemon juice to brighten all the flavors. Taste and add more salt or red pepper flakes if desired.

5. Plate:

  • Serve immediately on plates or bowls. Arrange a generous scoop of the lemon-seasoned quinoa alongside a side of the bright, steamed asparagus and broccoli.

  • Spoon the hot, creamy garlic butter shrimp and its sauce over the shrimp and part of the quinoa.

  • Garnish with an extra sprinkle of fresh parsley and red pepper flakes for presentation.

Enjoy your "Fit & Full" high-protein meal in under 30 minutes!

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