Garlic Shrimp with Lemongrass Mayo
Jasmine Rice and Roasted Asparagus
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 1½ lb peeled and deveined, large raw shrimp
- ½ tsp salt
- 2 Tbsp olive oil
- 2 Tbsp minced garlic
- 2 green onions, sliced
- ½ cup mayonnaise
- 2 Tbsp water
- 2 tsp to 1 Tbsp lemongrass paste
Instructions
- Sprinkle shrimp with salt. Cook shrimp in hot oil in a large skillet over medium-high heat 2 to 3 minutes per side or until shrimp turn pink. Add garlic; cook 1 minute or until fragrant. Sprinkle with onions.
- Meanwhile, stir together mayonnaise, water, and lemongrass paste, adding more water, if needed, to reach a pourable consistency. Serve shrimp with sauce.
Side Dish Ingredients
- 1½ lb asparagus, trimmed
- 3 Tbsp olive oil
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- 3 (3.5-oz) pouches boil-in-bag jasmine rice
Side Dish Instructions
- Preheat oven to 450°F. Toss together asparagus, oil, garlic powder, salt, and pepper on a large rimmed baking sheet; spread in a single layer. Roast 10 minutes or until lightly browned and tender.
- Meanwhile, cook rice according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
258
|
248
|
506
|
| Fat (g) | 20 | 7 | 27 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 16 | 5 | 21 |
| Carb (g) | 3 | 43 | 46 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 522 | 195 | 717 |
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