Sauteed Honey Lemon Shrimp
with cabbage and carrots
Sauteed shrimp gets a sweet and tart touch with honey and lemon. We serve it over a bed of sauteed cabbage and carrots that we have all prepped from Monday so dinner should be quick and easy. Our vegetarian option features a lot of the same flavors with a veggie patty made from leftover butternut squash, quinoa, and beans. Yum!
Proteins
Cuisines
Ingredients
Sauteed Honey Lemon Shrimp:
- Quinoa - 2/3 cup , uncooked ((use 2 cups cooked))
- Shrimp - 1 lb , peeled & deveined
- Honey - 2 tsp
- Olive oil - 2 Tbsp
- Garlic - 2 cloves , minced
- Cooking oil - 2 Tbsp
- Paprika - 1 tsp
- Lemon - 1 , juice of
Sauteed Cabbage and Carrots:
- Garlic - 2 cloves , minced
- Carrots - 2 , grated
- Red or green cabbage - 1/2 head , sliced
- Cooking oil - 1 Tbsp
- Apple cider vinegar - 2 Tbsp
Nutrition Facts
Amount Per Serving
Calories
397
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% Daily Value
Total Fat
20g
31%
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Saturated Fat
3g
14%
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Trans Fat
0g
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Cholesterol
143mg
48%
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Sodium
686mg
29%
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Total Carbohydrate
34g
11%
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Dietary Fiber
6g
25%
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Sugars
8g
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Protein
22g
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Prep
- Quinoa - Combine quinoa with 2x the amount of water in a saucepan. Add in a generous dash of salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
- Shrimp - Defrost, rinse, and dry. Toss with honey, olive oil, and some salt and pepper. (Can be done up to 1 day ahead)
- {For shrimp & saute} Garlic - Mince. (Can be done up to 3 days ahead)
- {May already be done from Monday's dinner} Carrots / Cabbage - Prep as directed. Both carrots and cabbage can be prepped in a food processor. Otherwise, grate carrots in a box grater and slice cabbage. (Can be done up to 5 days ahead)
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Make
- Heat a saute pan over medium-high heat. Add cooking oil and then shrimp to heated oil. Saute for ~3 minutes and then add in half of the minced garlic. Cook until shrimp is pink and cooked through, another 2 to 4 minutes. Finish with a sprinkle of paprika and lemon juice. Remove from pan and set aside.
- Return pan to heat and add cooking oil. Add in remainder of garlic and then cabbage and carrots with a generous dash of salt and apple cider vinegar. Saute until cabbage is tender but still crunchy, 6 to 8 minutes. Season to taste with salt and pepper. Serve with shrimp and quinoa.
Nutrition Facts
Amount Per Serving
Calories
397
Just a moment...
% Daily Value
Total Fat
20g
31%
Just a moment...
Saturated Fat
3g
14%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
143mg
48%
Just a moment...
Sodium
686mg
29%
Just a moment...
Total Carbohydrate
34g
11%
Just a moment...
Dietary Fiber
6g
25%
Just a moment...
Sugars
8g
Just a moment...
Protein
22g
Just a moment...
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