• Katherine Arthurs

Lemon Basil Butter Shrimp with Garlic Spinach + Wild Rice

It's cold here. Snow has arrived and more is in the forecast. And I'm dreaming of wearing shorts + light meals on my deck. Hence, why I made this meal after a snow storm.

Quickly pan seared shrimp with all the garlic butter and oil to coat it. Then you add in lemon, spinach and crunchy wild rice. Top it all off with lots of finely chopped basil. Don't forget the basil - fresh is always best and more of it too!

Simple and few ingredients. It is really about highlighting the shrimp by adding in the freshness of the lemon and the punch of fresh garlic.

Adding in fresh spinach - because you need your greens. The nutty wild rice is the perfect balance with it all - adding much needed texture, more vibrant color...a little rice is always good, in my mind too.

It's your new favorite quick and healthy meal.

Lemon Basil Butter Shrimp with Garlic Spinach + Wild Rice

1 teaspoon olive oil

2 tablespoons salted butter

1 lemon, cut into quarters or slices

12 oz. raw large shrimp, peeled and deveined, pat dry

salt + pepper

2 large garlic cloves, minced

2 large handfuls fresh spinach

1 cup cooked wild rice

12-15 basil leaves, chopped finely

Heat a medium skillet up over medium high heat. Stir in the oil and butter. Swirl around to melt the butter and combine it with the oil. Add in the cut lemon wedges.

Sprinkle the shrimp with salt and pepper. When the pan is heated, add the shrimp one at a time so that they are slightly spaced apart and in one layer. Sprinkle in the minced garlic. Cook for about 1-2 minutes or until the shrimp are pink on the bottom. Flip them over and sprinkle with salt and pepper. Cook for 1 minute or until they are cooked through. Remove the shrimp from the pan (keeping the lemon wedges and come of the garlic in the pan).

Turn the heat to low and add in the spinach - cook for 30 seconds or until it begins to wilt. Combine the rice and spinach together in the warm pan. Sprinkle with salt + pepper. Toss.

To serve, place a serving of the rice and spinach mixture on the bottom of a shallow bowl or plate. Top with the garlic butter shrimp. Serve with a couple lemon wedges and sprinkle the chopped basil leaves on top.

Garnish with flake salt, red pepper flakes or extra basil.


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