There are so many ways to cook shrimp, but our version keeps it light, quick and flavorful. Adding Microgreens is easy and boosts the nutritional value. There's another reason we add our Microgreens to the end of our recipes as more than just a garnish. In their fresh form, Microgreens provide 4-10x the antioxidants and nutrients of other vegetables. That being said, don't hesitate to use microgreens as you would any other vegetable to add texture and color. It's all good! Let's get started!
1 large Zucchini, chopped
6-8 Brussel Sprouts, halved
3 Carrots, julienne-cut
2 Garlic cloves, finely chopped
1 tbsp. canola oil (or your fav oil: olive, avocado)
9-12 Shrimp, de-veined, tails on
1 cup BrightFresh Micro Kale Mix
2 pats of butter (2 tbsp.)
Salt & Pepper, to taste (plus option seasonings, like lemon-pepper, garlic salt)
Gather your veggies and rinse all.
Cut zucchini and carrots length-wise, julienne-style, keeping skins on.
Cut brussel sprouts in half. Remove leaves and dark stems, if necessary.
Finely chop garlic.
On the stove, heat a skillet or sautee pan on medium heat.
Add 1 tbsp. of oil of your choice.
Add shrimp and grill for 2-3 minutes until turning pink.
Add salt & pepper, paprika and other seasonings.
Flip shrimp, sautee and season the other side until golden.
Squeeze lemon juice over cooked shrimp and remove from heat. Set aside.
In same skillet, add all veggies: zucchini, carrots, brussel sprouts, and garlic.
Add 2 pats butter and continue to cook, turning veggies and mixing in natural butter sauce.
Add cooked shrimp into the skillet and stir all together for 1-2 minutes - just enough time to warm up shrimp.
Plate: arrange in uniform fashion on a plate.
Top with a generous helping of Micro Kale Mix on each portion. Complete with lemon zest.
NEED TO STRETCH THIS MEAL? Family Option: prepare a starch side dish, such as rice (brown, white, jasmine) or quinoa or cous cous. Use as a bed and place shrimp and veggies on top. Light or hearty, this dish is a winner!
LIVE WELL. BE WELL. WITH BRIGHTFRESH!