Grilled Shrimp Kabobs with Lemon-Tarragon Butter
Parmesan Riced Cauliflower and Simple Asparagus
Ingredients
- 2 lb peeled and deveined large raw shrimp
- 2 Tbsp olive oil
- ½ tsp pepper
- 3 Tbsp butter, softened
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- 1 tsp dried tarragon
Instructions
- Preheat grill or grill pan to medium-high heat. Thread shrimp onto metal skewers; brush with oil, and sprinkle with pepper.
- Grill shrimp, covered, 2 to 3 minutes per side or until shrimp are done.
- Meanwhile, stir together butter, lemon zest, lemon juice, and tarragon. Brush butter mixture on shrimp while hot.
Side Dish Ingredients
- 2 (12-oz) pkg asparagus
- 1 Tbsp olive oil
- 1½ tsp Italian seasoning, divided
- 2 (10-oz) pkg frozen riced cauliflower
- ½ cup freshly grated Parmesan cheese
Side Dish Instructions
- Cook asparagus according to package directions. Toss with oil and ½ tsp seasoning.
- Cook cauliflower according to package directions. Toss with cheese and 1 tsp seasoning.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
200
|
100
|
300
|
| Fat (g) | 12 | 4 | 16 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 21 | 6 | 27 |
| Carb (g) | 2 | 10 | 12 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 270 | 147 | 417 |
| T. Sugs (g) | 0 | 4 | 4 |
| A. Sugs (g) | 0 | 0 | 0 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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