Quick and Easy Cauliflower and Green Beans with Shrimp

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98% would recommend
3.0
150 recipe ratings
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Shrimp Lunch Dinner Between 350 and 650 Main meal Moderate Seafood Dairy-Free

Serves

2

Prep Time

0.2 Minutes

Total Time

0.2 Minutes

Nutritional Facts

Amount per serving (2 total)

Calories

Fat

Carbohydrate

Protein

Ingredients

½ lb fresh or frozen medium to large shrimp, peeled

2 cups frozen cauliflower

2 cups frozen green beans

juice of 2 lemons

Paul Prudhomme's Sweet & Spicy salt-free spice mix

sea salt, to taste

olive oil cooking spray

Bragg's Nutritional Yeast, to taste (optional)

Instructions

1. In a medium bowl, marinate peeled shrimp in the juice of one lemon and a generous amount of Paul Prudhomme's Sweet and Spicy mix.

2. In a large pan, sprayed with olive oil cooking spray, cook cauliflower on medium-high heat, covered, for 5 minutes. Add green beans and season with the juice of the second lemon, Paul Prudhomme's Sweet and Spicy mix, and sea salt. Cook, covered for 5-7 minutes.

3. Add marinated shrimp to the pan. Cook for an additional 5-7 minutes, covered, until shrimp are pink and opaque. Mix shrimp and vegetables. Add additional sea salt, to taste. Top with Bragg's Nutritional Yeast for an added cheesy, nutty flavor, if desired.

LEAVE A COMMENT
3.0
150 recipe ratings
98% would recommend

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