Shrimp Piccata with Garlicky Spinach
Mixed Greens with Parmesan Vinaigrette and Almonds
Ingredients
- 3 cloves garlic, sliced
- ¼ cup extra virgin olive oil, divided
- 4 (5-oz) pkg baby spinach
- 2 tsp lemon zest
- 6 Tbsp lemon juice, divided
- ½ tsp salt, divided
- 2 lb unpeeled, large raw shrimp, peeled and deveined
- ¼ cup low-sodium chicken broth
- 3 Tbsp capers
- 2 Tbsp butter
- 1 Tbsp chopped chives
Instructions
- Cook garlic in 2 Tbsp hot oil in a large skillet over medium heat 30 seconds. Gradually add spinach, 1 pkg at a time, and cook 5 minutes or until wilted. Stir in lemon zest, 2 Tbsp lemon juice, and ¼ tsp salt. Transfer to a bowl and keep warm.
- Heat 2 Tbsp oil in skillet over medium-high heat. Add shrimp and ¼ tsp salt. Cook 3 to 5 minutes or until shrimp turn pink; remove from skillet.
- Add ¼ cup lemon juice and broth to skillet; cook 2 minutes or until liquid is reduced by half. Add capers and butter; cook, stirring constantly, 2 minutes or until slightly thickened.
- Serve shrimp over spinach; serve with sauce. Top with chives.
Side Dish Ingredients
- ⅓ cup freshly grated Parmesan cheese
- 3 Tbsp extra virgin olive oil
- 2 Tbsp white wine vinegar
- 1 small garlic clove, minced
- ½ tsp Dijon mustard
- ⅛ tsp salt
- 1 (5-oz) pkg mixed salad greens
- ½ cup sliced almonds, toasted
Side Dish Instructions
- Whisk together Parmesan, oil, vinegar, garlic, mustard, and salt.
- Toss with greens and almonds.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
255
|
131
|
386
|
| Fat (g) | 15 | 12 | 27 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 23 | 3 | 26 |
| Carb (g) | 7 | 4 | 11 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 625 | 158 | 783 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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