Lemon Butter Shrimp With Pineapple Quinoa
Lemon Butter Shrimp
This recipe is designed to teach anyone how to make low carb lemon butter shrimp
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Servings: 4 people
Ingredients
- 1/2 cup butter
- 1 TBS dry cilantro
- 3 TBS lemon juice
- seasoned salt to taste
- seasoned pepper to taste
- 1 lb precooked shrimp with tails off
- 4 garlic cloves, minced
- 1/4 small onion, finely chopped
- 2 medium carrots peeled and chopped
Instructions
- Melt butter in a large skillet over medium heat. Add shrimp and stir to coat shrimp completely with butter
- Add remaining ingredients and stir to fully distribute the seasonings
- Bring to a low boil. Cover and reduce heat to low and simmer 5-7 minutes or until shrimp is heated and vegetables are soft. Serve over quinoa or rice substitute.
Notes
This recipe yields 4 servings Each serving when served over quinoa contains about 16.5 grams of net carbs
If using cauli rice each serving contains about 5.2 grams of net carbs
Pineapple Quinoa
This recipe is designed to teach anyone how to make quick and easy pineapple quinoa
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Servings: 4 people
Ingredients
- 1 cup uncooked quinoa, or rice substitute
- 2 cups broth
- 1 tsp seasoned salt
- 1/4 tsp seasoned pepper
- 2 small mild peppers, finely chopped
- 4 garlic cloves, minced
- 1 TBS oil
- 2 TBS onion, finely chopped
- 1 TBS dry cilantro
- 1 cup pineapple tidbits, drained (if using canned pineapples)
Instructions
- Place quinoa or rice substitute and broth in a 2 quart saucepan. Bring to a boil over medium heat. If using a rice substitute refer to package directions on how to properly cook and add seasonings in the last few minutes of cooking.
- Add remaining ingredients and stir to fully combine. Bring to a low boil.
- Reduce heat, cover and simmer 15 minutes or until quinoa is soft.