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Entrees

Shrimp in Lemon Oil with Cauliflower Rice and Asparagus

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 shrimp, cauliflower and asparagus in lemon oil

 shrimp, cauliflower and asparagus in lemon oil

 shrimp, cauliflower and asparagus in lemon oil

 shrimp, cauliflower and asparagus in lemon oil

I handed my son a tiny seed. Little fingers covered with dirt, carefully placed it in the groove ever so gently. We repeated the process for a few minutes, until his interest faded and he eagerly moved on to opening the next packet of seeds, curiously exploring its contents.

The sun warm on my skin, hands in dirt, gave me a sense of connection and pause. The process of preparing the soil, slowly breaking up large chunks while observing the life within it is humbling. Growing food used to intimidate me. I’m terrible with houseplants so I was sure this was going to be a flop the first time I tried it. But to my surprise, things grew. 

I only have two raised beds, but they’re a decent size and every year I go through the same feeling. Will this work? Will something actually grow? Seeing the first tiny shoots of green fighting their way through the soil is a beautiful sight.

Gardening enthusiasts may say I’m too early but I couldn’t wait any longer. The weather finally looks to be on track with spring (this may come back and bite me) so despite my natural tendency, I’ll be an optimist. 

Though one vegetable that I’m crazy over but didn’t plant is asparagus. Asparagus takes up its own plot year after year and I just don’t have the space to dedicate to this lovely vegetable. 

But while I didn’t plant it myself, it is asparagus season. If you suddenly notice asparagus prices dropping at your grocery store or farmer’s market, that’s why. While most of us have access to it year round, I don’t believe it ever tastes as delicious as it does when it’s in season and hasn’t had to travel thousands of miles to reach us. So for today’s dish, I wanted to use asparagus.

What you need for shrimp in lemon oil

I’ve been on a bit of a seafood kick lately, which is often the case in spring and summer. I find it easy to prepare and doesn’t take long to cook. Shrimp is a particular favorite. I do have to insert the caveat that farm raised shrimp is probably one of the most unhealthy foods you can eat, so I highly recommend buying only wild caught. 

For this dish, I made a simple lemon oil, cooked the shrimp in shallots and garlic, and served it over top of cauliflower rice and a side of roasted asparagus. The secret to getting perfect asparagus every time, is 8 minutes. 8 minutes for roasting, 8 minutes for grilling. For some reason, this is the magic number for me. The asparagus is cooked perfectly with a bit of crunch.

Where can you get cauliflower rice?

For the cauliflower rice, you have a few options. You can make your own, buy already riced, or as was the case for me this time, go for organic, frozen and cook it in the micro. I’m not anti short-cuts as long as the outcome is the same. So I hope you enjoy this 20 minute, speedy and flavorful dish. 

 shrimp, cauliflower and asparagus in lemon oil

 shrimp, cauliflower and asparagus in lemon oil

 shrimp, cauliflower and asparagus in lemon oil

  • prep time: 5 minutes

  • cooking time: 15 minutes

  • makes: 4 servings

Ingredients: 

  • 2 small garlic cloves minced

  • 1 large shallot, chopped

  • 1 lb shrimp, peeled and deveined

  • zest of one lemon

  • juice of half a lemon

  • 7 tbsp olive oil

  • 4 cups cooked cauliflower rice

  • 1 tbsp parsley

  • 1 tbsp basil

  • 1 tsp salt divided

  • 3/4 tsp pepper, divided

  • 1 bunch asparagus, trimmed

Equipment

  • cast iron pan

  • roasting pan

  • aluminum foil

  • small mixing bowl

Directions: 

Preheat oven to 400. In a small bowl, mix lemon zest with 4 tbsp olive oil.

Line baking sheet with aluminum foil and add asparagus, 1/4 tsp salt and 1/8 tsp pepper. Coat asparagus and roast for 8 minutes on middle rack, turning once half way.

Preheat cast iron pan, add 2 tbsp olive oil along with chopped shallot and a pinch of salt. Cook for 5 minutes stirring regularly. Add garlic and cook for 30 seconds.

Add shrimp, 1/2 tsp salt, 1/4 tsp pepper and cook for 5 minutes. Add lemon oil, lemon juice, cooked cauliflower rice and combine. Season with additional salt if you wish. Add in basil and parsley.5. Serve with roasted asparagus and additional herbs if you wish.

 A perfect spring meal if you’re looking for a quick dinner on the lighter side, here it is! It’s takes just minutes to make, it’s paleo, gluten free and whole 30 approved! Shrimp is tossed with shallots and garlic in lemon oil to create a delicious bright sauce. Check it out for yourself! #calmeats #shrimp #seafood #springfood #asparagus #cauliflowerrice #caulirice #whole30recipes #paleorecipes #glutenfree #dairyfree #grainfree #quickmeals

Yum

Do you find this recipe helpful? Your shares would be much appreciated! You can find me on Facebook , Pinterest and Instagram . If you make and like a recipe, tag me on Instagram and I'd love to share your posts in stories! x - Daniela

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12 Comments

  • Reply
    Shelby
    April 24, 2018 at 3:35 pm

    I’m not a shrimp fan but I do have an OBSESSION with cauliflower rice!

    • Reply
      Daniela Modesto
      April 27, 2018 at 10:55 am

      I have an obsession with it too!

  • Reply
    Megan Stevens
    April 24, 2018 at 3:39 pm

    Yummy yummy! I grew up eating lots of shrimp, cooked in garlic and olive oil. Your Paleo version with cauli rice looks great!

    • Reply
      Daniela Modesto
      April 27, 2018 at 10:54 am

      Thank you so much, Megan! I appreciate that 🙂

  • Reply
    Caro Little R.H. @studiobotanica
    April 24, 2018 at 3:40 pm

    Beautiful plate and no doubt, Scrumptious! Colourful and sings SPRING!!
    Love this combination of flavours. Re gardening.. yes. it doesn’t matter how long one gardens.. it’s still a miracle when we see the first green stems peeking up and calling "hello" ! Magic.

    • Reply
      Daniela Modesto
      April 27, 2018 at 10:53 am

      Carol – yes you totally get it! It’s such a special time of year!

  • Reply
    Jessica Levinson
    April 25, 2018 at 4:04 am

    Love that it’s asparagus season! I could make a meal just out of the cauliflower rice and asparagus!

    • Reply
      Daniela Modesto
      April 27, 2018 at 10:53 am

      Me too! Asparagus is pretty amazing!

  • Reply
    Lindsey Dietz
    April 25, 2018 at 2:31 pm

    Wow, such a beautifully simple and nourishing meal. And I LOVE that plate!

    • Reply
      Daniela Modesto
      April 27, 2018 at 10:52 am

      Thank you Lindsey! And I’m with you – that plate was such a score!

  • Reply
    Robin T
    April 15, 2019 at 10:37 pm

    This was amazingly delicious. Thank you for sharing!

    • Reply
      Daniela Modesto
      April 15, 2019 at 10:43 pm

      I’m so thrilled to hear that Robin! It’s one I make all the time because it’s so simple and doesn’t take long! Thank you so much for your thoughtful comment! I truly appreciate it! 🙂

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