Lemon Butter Sautéed Shrimp Recipe
Try this flavorful lemon butter sautéed shrimp recipe with cauliflower, carrots, and fresh parsley for a vibrant and healthy 30-minute meal.
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Cooking tools:
- Stove-top steamer
- Steamer basket
- Pot
- Stove
- Measuring spoon
- Cutting board
- Chef's knife
- Colander
- Fork
- Mixing bowl
- Wooden spoon
- Glass container
- Lemon juicer
- Combi-steam oven
- Oven
- Baking sheet
- Parchment paper
- Tongs
- Kitchen scale
- Citrus press
- Serving bowl
- Plate
- Airtight container
- Paper towel
Ingredients
- 12-16 ounces frozen 51-60/lb. wild shrimp peeled and deveined, thawed
- 1 large head cauliflower, rinsed, cut into florets
- 4 large yellow carrots, with skins, sliced to 1/8” rounds
- 2 tablespoons ghee or butter, divided
- 1 bunch green onions, chopped then rinsed
- ¾ teaspoon fine sea salt, divided
- ¾ cup fresh Italian parsley, rinsed and finely chopped (about 1/2 of one bunch)
- Juice from 1/2 of 1 lemon
- Fresh cracked black pepper to taste
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