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30-Minute Lemon Parsley Shrimp and Vegetables With Cauliflower Rice

A quick, light dinner recipe ready in 30 minutes or less.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch, Main Course, Salads
Cuisine: American, Mediterranean
Ingredients Method

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

Method
 

  1. Preheat the oven to 375. Toss mixed vegetables in avocado oil, salt, and pepper. Bake for 30 minutes.
  2. While vegetables are roasting, thaw the shrimp in a large bowl of cold water. Change out water every 10 minutes until thawed.
  3. Combine all the sauce ingredients in a small bowl and set aside.
  4. Next, add frozen caulirice to a small pot and steam over medium heat until tender.
  5. 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.
  6. Once vegetables are tender, plate as desired. Drizzle the remaining sauce over each plate and garnish with extra parsley or lemon. Enjoy!