Sauteed Honey Lemon Shrimp
with cabbage and carrots

Name: Sauteed Honey Lemon Shrimp
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2/3 cup Quinoa, uncooked ((use 2 cups cooked)); 1 lb Shrimp, peeled & deveined; 2 tsp Honey; 2 Tbsp Olive oil; 2 cloves Garlic, minced; 2 Tbsp Cooking oil; 1 tsp Paprika; 1 Lemon, juice of; 2 cloves Garlic, minced; 2 Carrots, grated; 1/2 head Red or green cabbage, sliced; 1 Tbsp Cooking oil; 2 Tbsp Apple cider vinegar

Active: 30 min Total: 30 min

Original

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

Shellfish

Cuisines

American

Ingredients

Metric

Servings:

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

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.

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