Lemon Shrimp with Asparagus and Cauliflower Rice
– A 20 minute weeknight dinner
– Healthy and delicious
– Grain, gluten and dairy-free
– Whole 30 approved
– Low carb
Extra virgin olive oil
Step 1. Roast asparagus for 8 minutes with salt, pepper and extra virgin olive oil.
Step 2. In a small bowl combine lemon zest and extra virgin olive oil. Set aside.
Meanwhile add shallot and garlic to a large skillet and sautee for 5 minutes.
Step 3. Add cooked cauliflower rice, lemon oil, and herbs to shrimp and mix well. Serve with the roasted asparagus.
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